3 Fri, 2010 § 11 Comments
I intend to get out & enjoy the beautiful weather again over the weekend.
I’ve missed spending my days with Dave since he started his new job…& it’s supposed to snow/rain on Monday…so I’d say climbing is definitely in order — & hiking & strolling around town, soaking in our last days in Prescott — anything to be out & about.
Another intention I have:
Eat More Greens
I was eating plenty every day earlier in the year & felt a.m.a.z.i.n.g! I fell in love with
kale, collard, cabbage…
I am especially partial to baby bok choy — it’s just too cute!
Bok choy is a good source of calcium & high in vitamins C & A.
As I recommit to my relationship with greens, I wanted to create a really special dish with a fancy sauce for you…but honestly, the way I enjoy this most embraces simplicity.
Remember yesterday? I’m a simple girl,
& this dish celebrates the beauty of bok choy perfectly without a lot of fuss.
It is from Alicia Silverstone’s, The Kind Diet.
Carefully wash the baby bok choy. Leave whole.
Steam ~3 minutes or longer depending on size. Watch closely. This is key because under-steam, & it still tastes raw — which some people like — over-steam, & it becomes soggy. I like mine to just begin to wilt & soften but stay slightly crisp. I use a fork to pierce/test it or just gently squeeze with my fingers now that I know how it feels to me when done.
While it steams prepare equal parts ume plum vinegar & extra virgin olive oil. This is where a nice olive oil is worth a little splurge — save it for dressing & dipping, don’t use your good stuff for cooking.
Drizzle over steamed baby bok choy.
Garnish with Gomashio or simply sprinkle with toasted sesame seeds & a touch of sea salt.
Leaving them whole creates such an elegant & pretty dish, don’t you think?
To make Gomashio you will need
- 18 parts sesame seeds : 1 part sea salt
[example: 6 T sesame seeds : 1 tsp sea salt]
Heat sea salt in a small dry skillet, over medium heat, until dry & slightly browned, ~2-3 minutes. Pour it into a mortal & pestle; grind to a fine powder.
Rinse sesame seeds in a fine, mesh stainer. Toast in the same dry skillet, over medium heat, until they produce a nutty aroma, puff up a little & crush easily between your fingers. Add the toasted seeds to the sea salt & grind until the seeds are ~80% crushed.
Transfer to an air-tight, glass container & store at room temperature for no longer than 2 weeks.
My intention now?
Some play time with Eisley.
What are your weekend plans?
Do you eat lots of greens? What is your favorite way to have bok choy?