CookTeaser

A CookTale

What started out as a vegetarian dinner got sidetracked, or “slidetracked”. Here are the two recipes for the Bok Choy and the Carrot Sides. The Slider recipe is so basic that “the how to” literally speaks for itself. It’s been in a previous posting, but with or without the Slider this is an easy-to-prepare light dinner.

RECIPE Carrots with Honey & Cumin Seeds
This adaptation looted from “Simple Family Meals” by Mario Batali

INGREDIENTS

3 Medium Carrots (cut into 1/2″ coins)
1/3 Cup of Red Wine Vinegar
1/3 Cup of EVOO
1-1/2 TB of Honey
1 Garlic Clove (minced)
1 TB of Cumin Seeds (toasted)
Kosher Salt & Black Pepper

METHOD

1. In 4 quarts of boiling water, add 1 TB of Salt, the Carrots & simmer until just tender, about 6 minutes. Drain & add to a large bowl.

2. In a small bowl, combine the Vinegar, Garlic, EVOO, Honey & Cumin Seeds & Salt to taste.

3. Add the sauce to the still warm Carrots & gently toss until well mixed. Cover with plastic wrap & & refrigerate for a few hours or overnight.

4. Thirty minutes before serving, remove from the fridge to allow the Carrots to return to room temperature. Season to taste & plate.

RECIPE Sauteed Bok Choy

INGREDIENTS

6 Cups of Baby Bok Choy (slice the leaves & cut the stems to 1″ pieces. Separate into two bowls.)
1 Medium Onion (diced)
1 TB of fresh Ginger (minced)
2 Garlic Cloves (minced)
2 TB of EVOO
1 TB of Soy Sauce
Sesame Seeds (toasted)
Kosher Salt & Black Pepper (optional)

METHOD

1. Heat the EVOO in a deep sided saute pan over medium heat. Add the Garlic, Onion & Ginger & saute until the Onion is translucent & the mixture is tender.

2. Add the Bok Choy stems & stir fry for 3 to 5 minutes. Add the sliced leaves & saute until they are thoroughly wilted & the stems are crisp-tender. Add the 1TB of Soy Sauce & the Sesame Seeds. If required, add a minimal sprinkle of Salt & Pepper.