Braised Bok Choi

Bok choi, much like ginger, is one of my favorite foods except I find myself often forgetting that because for some odd reason this incredibly easy to make ingredient I perceive as such a hassle. I wonder what's broken in my mind to think such a thing about such a simple recipe. I also find myself googling the instructions EVERY TIME I make it! What's up with that? Well I follow the recipe from Stemay Kitchen. I seem unable to copy the copy link. I found it by googling how to cook bok choi and clicked on the steamkitchen.com link. You can do the same if you'd like to view the original recipe, which I recommend because there are pictures. It'll make following those instructions far more appealing than mine.

Bok choi (I used a bagful already packaged from the farmer's market - the smaller ones are sweeter)

Garlic

Ginger

Extra-virgin olive oil

3 tbsp water

Sesame oil

1) Wash the bok choi as dirt can be imbedded in the root. Remove any damaged outer leaves and cut off the ends. That'll make cleaning the bok choi much easier, too.

2) Over medium high heat, add extra-virgin olive oil to lightly coat the pan. Then add minced garlic and ginger. I used a microplane and threw in the amount I desired. You basically want it to slightly cover the pan. Then again I flavor heavily with garlic and ginger. So adjust it to your preference.

3) I cook the garlic and ginger until it becomes aromatic, and the garlic becomes slightly translucent. I don't wait until the garlic lightly browns because by then I feel like I move too quickly and everything burns. If you feel that way, don't wait until it gets to that point. When you add the water and put a lid over the pan, it'll cook adequately.

4) Coat the bok choi in the garlic ginger sauce. I did this for about two minutes, but apparently you're just supposed to immediately add 3 tbsp water or chicken stock. Cover right away for a few minutes until water evaporates. The original recipe calls for covering it only a minute before you can enjoy this dish. Drizzle with sesame oil and salt to taste. (Sometimes I don't add the sesame oil if I want the ginger flavor to dominate).

Roasted Cauliflowers

I enjoy cauliflowers but for some reason it's not something I eat regularly. When I came across one, I wanted to roast it because roasting vegetables is probably my favorite way to enjoy many of them. Plus I've never tried them roasted before. It's delightfully delicious. It tastes like cauliflower but better. And this recipe was beautifully lemony. It's a great addition to many dishes but I ate them by itself. Since it's insanely easy to make, it's a recipe I think everyone should know. It's the ideal go to side dish.

1 head cauliflower

2-3 cloves garlic, minced

Fresh lemon juice to taste

Extra-virgin olive oil

Salt and pepper to taste

Preheat the oven to 400 degrees F. Cut the cauliflower into florets and place it in a single layer in an oven proof baking dish. I mince garlic effortlessly by grating peeled garlic right over the dish. It works wonders! Drizzle extra-virgin olive and lemon juice over cauliflower. Salt and pepper to taste. Roast for 25-30 minutes or until the top is lightly browned. It tastes better when it's slightly darkened. Test with a fork for desired doneness. It should pierce the skin easily.

The original recipe called for parmesan cheese which I didn't have and I'm personally glad I didn't because I feel like that would've distracted from the beautifully harmonious lemon flavor infuse in the cauliflower. Actually the key to make this amazing is to add lemon juice again right before serving. And of course it should be served warm. I ate it up so quickly that I have no idea how it would taste the next day, but I really recommend squeezing a little more lemon juice at the end. The amount of lemon juice used while roasting wasn't satisfying enough for me. But this is obviously a very versatile recipe, so make it your own!

Roasted Fingerling Potatoes

I like potatoes, and I like trying new things. Fingerling potatoes were a new concept I wanted to try. I first came across them on the 30 Minute Meal show. I don't know what I was expecting. They aren't bad tasting, but I find them rather unmemorable. The only appeal about these potatoes are the small size which makes cooking time faster. If you're also tired of the same thing but prefer something familiar, this potato is a healthy balance. It was dry but not overly starchy in a way that makes you thirsty. I believe the cooking time had to be altered for this recipe, which is odd because many reviewers complained that the temperature and cooking time was too high. I actually found that I had to increase the roasting time. So I suggest a close observation and take it out when it looks ready. I waited until the skin looked slightly shriveled to ensure that it has thoroughly cooked through. I actually like the look because without its wrinkled image, it appears similar to its raw state. That's not as appetizing looking.

2 lbs. fingerling potatoes
6 cloves of garlic with skin-on
Drizzle of extra-virgin olive oil
Salt and pepper

Preheat the oven to 500 degrees F.

Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

Purple Potatoes

One of my New Year's Resolution is to try new foods. I'm a curious and open person, but I realized that I don't try as many new things as I would like. And food is such a simple way to achieve my goals and satisfy my curiosity. I was surprised to learn that many of us conform to this bigoted belief that produce only comes in the standardized color we're usually exposed to at the supermarket. But tomatoes aren't just red. They come in vibrant yellows, oranges, greens, and pinks. Beets have a selection of the dark reds, deep purple hues, and sunny oranges. Well, potatoes are no exception. I was familiar with Russets, baby, red, and Idaho potatoes, but purple ones were a new concept for me. Since purple is my favorite color, I thought this would be a perfect experiment. The idea that potatoes have a nutty flavor also appealed to me. I followed a recipe from the Food Network. I believe it was the Roasted Peruvian Potatoes. I, unfortunately, don't have a picture of the recipe, but I do have this gorgeous picture of raw purple potatoes cut open. They look like gorgeous jewels. They remind me of an edible version of amethyst. So, it was settled. I picked up a bag at my local Farmer's Market. Here's the recipe I used:

Roasted Peruvian Potatoes

2 lbs. Peruvian purple potatoes, scrubbed
1/2 cup extra-virgin olive oil
1 tbsp minced garlic
Salt and freshly ground black pepper to taste
A sprinkle of dried thyme

Preheat the oven to 400 degrees F.

Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.

In another bowl, combine extra-virgin olive oil, garlic, thyme, salt, and pepper. Thoroughly drain potatoes and add them to the oil mixture. Spread the potatoes on a foil lined cookie sheet, and roast for 30 minutes until potatoes are tender.

This recipe is easy to follow and worth trying. It wasn't a bad recipe, but I doubt it's the kind of flavor people jump up and down about. It does have a nutty flavor. But when I tasted it, it wasn't the kind of "nutty" flavor that I was thinking of. It has an indescribable flavor for me, but in Asian cuisine, you've probably tasted it before. The flavor is apparent but rather subtle. The flavor is unique for potatoes. I think it would be hard to pair with. I wouldn't recommend making it for a dinner party because it's not what I consider a "safe recipe." Maybe pair it with lean chicken? It's not heavy on the starchy texture like a lot of other potatoes. It's an unusual potato worth trying, but it's not very practical. I can't imagine too many different ways you can cook this.

Soft-Boiled Eggs, Blanched Asparagus, and Hollandaise Sauce

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I made this as a midnight "snack." I was craving something light and healthy, but I couldn't pinpoint exactly what I wanted. I knew I didn't want to become over-involved in a recipe, but I did want to work for it. My mind and appetite was a little scattered, hence the variety. Eggs are generally an easy ingredient to work with, light and filling at the same time. I always seem to have them on hand. They're easy to make, and yet I rarely take advantage of the opportunity. I wanted to try something new. I love runny yolks, so the idea of the soft-boiled eggs really appealed to me. Asparagus were used as dippers in a recipe I found online. I figured the timing was appropriate. I was curious to try the unfamiliar white variety in my fridge anyways. The hollandaise sauce just seemed to make sense. I think it was the popular asparagus and hollandaise combo that intrigued me. The Hollandaise Sauce recipe I followed was overly buttery and uses less yolks than other recipes. I personally don't recommend following the recipe I'll list. I'm listing it just for the fuck of it, not because I like the recipe. It was a disappointing first hollandaise sauce experience.

-"Softboiled" Eggs

For such a simple recipe, you may wonder why I'm practically offering a tutorial, but it's important. Once you know the rules, it's easy, but you must follow them if you want to achieve success. First lesson: "Softboiled eggs" aren't actually boiled. They're simmered for a minimum of three minutes. The temperature of the egg is crucial because it’s only simmered for such a brief amount of time. Eggs that have been refrigerated should be removed at least half an hour before you cook them because the eggs must be at room temperature. On the other hand, you can run the eggs under hot water from your sink for a few minutes and add an extra minute to your cooking time. It’s also preferable to use older eggs, as fresh eggs are difficult to peel. Be sure to use the right size pan. You don’t want the eggs clashing into one another and chipping away at its shells. Fill the pan with enough water to cover the eggs, plus an extra inch with a teaspoon of salt. Bring the water to a boil. In the meantime, use a needle and prick the bottom of the shell. You have to do this or else the egg will crack under the pressure, but a small prick will allow steam to escape. Once the water reaches a gentle boil, careful lower the egg into the pan with a tablespoon. As the water reaches boiling point again, adjust the temperature to a simmer and begin timing. Large eggs should be cooked for four minutes for a runny yolk and six minutes for a slightly runny yolk. Medium sized eggs should reduce the cooking time by one minute, and extra large eggs should add a minute. Remove the eggs promptly, and run them under cold running or immerse them in a bowl of very cold water to stop the cooking. Once the eggs slightly cool, chip the top end of the egg and expose the runny yolk. Use the asparagus sticks or sliced toast as a dipping stick. Such long instructions, but it's not so bad, right?

-White Asparagus-

I can't remember the details. The instructions came with the asparagus, something along the lines of blanch it for three to five minutes? Three minutes wasn't adequate. The texture was still crisp and raw tasting. I like a more cooked flavor. I drizzled it with some hollandaise sauce.

-Hollandaise Sauce-

1/2 cup butter
2 tbsp water
2 egg yolks
Salt and white pepper
Juice of 1/2 lemon

Melt the butter, then skim the foam from the surface with a spoon. Let it cool until tepid. Place a heatproof bowl over a pan of simmering water set on a low heat. Make sure the bottom of the bowl isn't in direct contact with the hot water. Place water and yolks with a pinch each of salt and white pepper in the bowl. Whisk the ingredients to a light and frothy mixture that holds the trail of the whisk, 3 minutes. Remove pan from heat.

Mediterranean-Style Vegetables

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I love the taste of roasted vegetables, and I'm usually satisfied with my favorite classic. But I thought I'd try something new, mostly because I saw a picture of this recipe and the glistening tomatoes tempted me. Roasting tomatoes can be a little tricky. It's a fine line between the slightly roasted flavor amplifying the juicy burst and "Cajun-style" burnt and dried out tomatoes. I decided to make this recipe, originally, because of the short cooking time, but I ended up extending it with success. The recipe was unhelpful, so I had to modify it. It stated to preheat your oven to the highest setting possible, which for my oven would definitely crisp and char the tomatoes into flames. So, I set the oven to 425 degrees F, which is the usual setting I use for roasting vegetables. I was supposed to roast for 25-30 minutes, which seemed logical because the tomatoes can't be in the oven as long as the other veggies, but I ended up having to leave them in there for an entire 45 minutes. I was pleasantly surprised by how well-roasted the tomatoes turned out. I naturally expected the zucchinis, carrots, and garlic to roast beautifully, but the tomatoes were a nice treat. I specifically cut the vegetables differently to change my routine and create a different aesthetics, which I recommend to everyone from time to time. Altering a favorite to expand your taste palette and introduce something new is always a good thing. Something as simple as using a different cutting techniques makes an impact.

2 zucchinis, cut into sticks but not very skinny
1 tomato, cut in chunks
A handful of baby tomatoes
5 garlic cloves with the skin on
Extra-virgin olive oil to coat

Roast in a 425 degrees F preheated oven for 45 minutes. Watch the tomatoes carefully and make sure they don't burn.

Roasted Beets

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Being Asian, I wasn't exposed to beets as a child. It isn't my favorite vegetable, but it's super healthy and seasonal. So I try to take advantage of it when I can. I haven't had beets much, so I was unsure how to make them. But I love roasted vegetables, so I decided to start there.

Bunch of beets, washed and peeled
Few garlic cloves with the skin left on
3 tbsp extra-virgin olive oil
Salt and pepper to taste

Preheat oven to 375 degrees F.

Place beets in a large baking pan and toss with extra-virgin olive oil, salt, pepper, and garlic with the skins on. Roast for 45 minutes.

Roasted Vegetables

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I love roasted vegetables! They're so juicy, flavorful, vibrant in color, and easy to make. They're also one of my favorite comfort foods. As Alton Brown put it, "Dry heat intensifies flavor by driving off excess moisture, while concentrating and breaking down sugars into other chemicals that just happen to taste really, really good." I couldn't have said it better myself. Roasted vegetables just have an enhanced flavor quality than in its raw form or lightly cooked versions. They're also a great way to use up vegetables past its prime. I have a tendency to buy fresh produce and use them in the beginning for salads until my usage for them wanes. That's when roasted vegetables are in order. One of my guilty pleasures is to have roasted vegetables as a midnight "snack." While I don't recommend consuming them as frequently as I do, I highly recommend this recipe. It's a modified version from the Barefoot Contessa on the Food Network. I have incorporated my choice of vegetables and leave the seasoning of salt and pepper until after it comes out of the oven.

Enough extra-virgin olive oil to generously coat vegetables but not enough that the vegetables are soaked
2-3 medium carrots, cut chunky or a bunch of baby carrots
3-5 Russet potatoes, cubed chunky
1-3 zucchinis, cut chunky but a little thinner than the carrots
5-8 garlic cloves with the skin left on

Preheat your oven to 400 degrees F.

Place cut vegetables in a large baking dish or cookie sheet. (Cut all the vegetables as evenly and similarly shaped to one another, so they can cook evenly). Drizzle a generous about of extra-virgin olive, so they're coated but not so much that the veggies are drenched. Toss well and add fresh sprigs of thyme or dried thyme will do, as well. Alternatively, you can add other dried herbs such as basil and oregano, a great combination for this dish. Spread the vegetables evenly and place in the middle rack for 40 to 45 minutes. Season with salt and vegetables. I highly recommend Maldon sea salt and freshly cracked black peppercorns.

While there are so many choices for salt varieties, when they're cooked, the chemical compound ends up the same. So, in order to enjoy the flavor of Maldon sea salt, I wait until the last minute so the flavor isn't chemically-altered. When the carrots are lightly browned, the flavor mellows and the texture becomes softer. The potatoes get starchy, so I lose interest in them out of all the vegetables first. Zucchinis are the juiciest and my favorite out of the three. I feel like I never add enough, but that has more to do with availability than anything. I always seem to have less zucchinis on hand than say potatoes.

This dish is so good, though. It even tastes good cold, so feel free to make a large batch and enjoy the next day. I like making these for my friends when they come over because some of them are inconsiderate and show up unexpected and, more times than not, much, much later than agreed upon. I selected these vegetables as they're the most common in my kitchen, as I imagine it is for many others. It's an excellent side dish for virtually any American meal. I certainly wouldn't recommend it for a traditional Japanese meal with rice, natto, sashimi slices, and miso soup. But served as a dish for pasta, grilled chicken, roast chicken, or any kind of chicken is well-complimented.

Poached Eggs with Steamed Broccoli and Nippy Carrots

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I'm a little low on groceries. It's been pouring unpredictable, and I haven't had a chance to stop by the bank. I'm out of poultry, meat, milk, and most vegetables and fruits. So, basically every essential staple. I barely just picked up butter. I have miscellaneous spices and herbs (basil, BBQ grill seasoning, cardamom, chili powder, cumin, ground ginger, lemon pepper, mustard powder, whole nutmeg, extra-virgin olive oil, etc.), various condiments and pantry staples such as fish sauce, Maggi seasoning, a variety of vinegar, wasabi, baking soda, baking powder, all purpose flour, vanilla extract, sugar, salt, pepper, etc. I have eggs, butter, an Asian pear, a bag of baby carrots, Hot Pockets, pot stickers, instant noodles, frozen broccolis, and only one batch worth of rice. I can pretty much only make instant noodles, eggs, glazed carrots, roasted carrots, pan-fried carrots, other types of carrots, pancakes, basic yellow cake, steamed carrots and broccolis. My choices are a little limited right now. For dinner tonight, I managed to enjoy Poached Eggs with Steamed Broccoli, Nippy Carrots, and a bowl of rice, in spite of the paucity of ingredients. The eggs were poached in the most basic way, nothing special about the broccolis, either, nor the rice, but I followed a recipe for the Nippy Carrots. It came from my friend's cookbook, The Good Housekeeping Illustrated Cookbook.

Poached Eggs

2 eggs
Water
A Splash of vinegar
Fill a sauté pan with an adequate amount of water (3 inches worth) and a dash of vinegar. Crack the eggs into a bowl beforehand. Bring the water to a simmer and add eggs into the water one at a time. Poach until the whites are no longer translucent. Remove with a slotted spoon and drain thoroughly.

NOTE: The vinegar is added to keep the egg shape in place. I was surprised by how easy it was. I vaguely remember my first time being unsuccessful, but I'm not sure how accurate my memory is. The image I have in mind reminds me of something I saw in a video. In order to prevent the egg whites from separating and swirling into a big mess, I read that a splash of vinegar helps and gently using a fork in a circular motion to hold it in place. For people who have continually failed to poach eggs in the traditional way, here's another method I've tried with success: Crack an egg into a bowl lined with plastic wrap. Securely tie it in place, and follow the original recipe but omit the vinegar. Once it's done, simply unwrap the plastic and enjoy!

Steamed Broccolis

I simply followed the instructions in the back of the bag.

Nippy Carrots

1 lb. medium carrots
3 tbsp extra-virgin olive oil
3 garlic cloves, minced
1/4 cup vinegar
1 tbsp mixed pickling spice
1 tsp salt
1/2 tsp dry mustard
1/8 tsp pepper

1. Cut carrots diagonally into thin slices. In 12-inch skillet over medium heat, in hot oil, cook garlic. Add carrots and vinegar. Loosely tie pickling spice in a square cheesecloth; add to carrots with salt, dry mustard, and pepper.

2. Simmer, covered, 5 minutes until carrots are crunchy and crisp; discard spice bag. Pour mixture into shallow dish. Cover and refrigerate, tossing occasionally.

I used one pound worth of baby carrots. The recipe also called for chopped onions and onion slices for garnish, but I DESPISE ONIONS!!! So, I left them out. I didn't dislike this recipe, but I wasn't that impressed. It tastes like a weaker, inferior version of pickles. I wouldn't mind eating it, again, and the recipe is easy to follow, but it is what it is.

Steamed Artichokes

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Artichokes are one of those small joys in life. They're one of my favorite foods, and yet they're so simple and uncomplicated. Unfortunately, people seem intimidated about making artichokes. It does require a bit more preparation than other produce, but people spend hours cooking and baking. This is nothing! I'd like to see more people enjoying them. I know I took a long time until I prepared this myself because I didn't have a steamer rack, and as great as it would be to have one, it's not necessary. You can just as easily making flavorful artichokes without it. Here's a great recipe that calls for white wine, which I love in food, by Tyler Florence.

4 sprigs of parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup of white wine
2 tbsp extra-virgin olive oil
1 cup chicken broth or water
Salt and pepper to taste
2 whole artichokes

Put the parsley, garlic, bay leaves, lemons, wine, oil, and broth in a large pot and bring to a simmer. I suggest water for a more wine intensified taste unless you go for homemade chicken broth, which absorbs the flavor of the wine more readily. Season the liquid with salt and pepper. The fresher the pepper, the better the taste. In the meantime, prepare the artichokes.

Wash artichokes under cold water. Cut off the stems close to the base, and pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color, or you can soak the artichokes in acidulated water. Trim the thorny tips of the petals with kitchen shears or a knife. I personally find a superior knife a simpler task than scissors.

Place the artichokes in the steaming liquid, bottom up. Cover and simmer for 30 minutes. The artichokes are done when a knife inserted into the base has no resistance.

To eat, pull of a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if you'd like. When you reach the center of the cone of purple prickly leaves, remove it. This is the choke that protects the heart. Scrape away the fuzz covering the artichoke and enjoy. It's the meatiest, yummiest part of the artichokes, if you ask me. Steamed artichokes may be served hot or cold.