Recipes Cooking: say!

Showing posts with label say!. Show all posts

Saturday, April 26, 2014

Garlic Ginger Bok Choy – Cheap Easy and Fun to Say!

Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). This is great vegetable for many reasons; it’s cheap, it takes about 3 minutes to cook, it has a beautiful subtle sweet flavor, and of course it’s packed with nutritional goodness. As you’ll see, the best tip for great Bok Choy is how to trim the tops and bottoms separately so they both can cook perfectly.

One quick anecdote before you watch the clip. I was taking roll call on Day 1 in one of my first classes as an instructor at the Culinary Academy, and was going down the list calling out the names and listening for the traditional call back, “here Chef,” when I saw on my roster “Bok Choy.” Well, that’s an interesting name, so I called out the name and heard in a very deep voice, “here Chef.” I looked up to make eye contact, as I did with all the students as I called roll for the first time, and sitting there was this very tall, Scandinavian-looking gentleman with blond curly hair. I asked him if that was his nickname and he said no, that was his real name. Now, the classes at the school were 3 weeks long, and as much as I wanted to, I resisted the temptation to go up and ask this man how he came to get the name Bok Choy. So, Bok Choy, if you are reading this post, please email or comment and tell me how you got the name! It’s been 5 years and I’m still wondering.

Ingredients:
3-4 Heads Of Baby Bok Choy
1/2 Cup Sliced Red Peppers
2 Clove Garlic
1 Tbl Ginger
1/2 Tsp Red Pepper Flakes
1 Tbl Vegetable Oil
1 Tbl Soy Sauce
8 Drops Sesame Oil

Monday, March 31, 2014

Peach and Blackberry Flognarde As Delicious to Eat as it is Fun to Say!

I was looking around for a name for this unusual clafouti-like combination of peaches, blackberries, thyme and black pepper, when I saw an article that said in France, a clafouti that uses fruit other than cherries is called a flognarde.

A flognarde? Yes, a flognarde. I enjoy saying flognarde so much, I think even if this recipe hadnt come out as well as it did, I would have still made it regularly - just to say, flognarde. As I mentioned in the video, I couldnt find a proper French pronunciation, so please enlighten me on how it should really sound. Until then, Im going with "flog-nard."

This recipe is dedicated to the more adventurous among you. I knew going in that the thought of adding black pepper and thyme to a dessert-ish recipe would freak some of you out. But, thats okay.

The pepper gives this a very subtle hint of heat, and the thyme adds an almost unperceivable herbaceous, slightly lemony aroma. Is this something you will enjoy? There is really only one way to know. Enjoy!

1/2 cup wheat flour
2/3 cup sugar
1 1/4 cup milk
3 eggs
1/2 tsp vanilla
1/2 tsp thyme leaves
1/4 tsp fresh black pepper
pinch of salt
1 tsp butter
1 pint blackberries, rinsed
1 ripe peach, sliced