Oh Baby, Baby!

May 25, 2007 at 5:12 pm 5 comments

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I feel a certain sense of satisfaction, as a newbie blogger, to be launching my food blog with a recipe for baby bok choy.  We young’uns need to stick together after all.  And to compliment the “new beginnings” theme, I’ve kept this recipe simple so any newbie cooks can join in the fun too.  So, let’s get acquainted and dry off behind our ears with Grilled Baby Bok Choy, freshly harvested from Weavers Way Farm in E. Mt. Airy.   dscn1875.jpg

Never heard of grilled baby bok choy? Heck, never even heard of baby bok choy itself? Let me tell you, this is a truly unique inaugural dish for this year’s grilling season. Weather you have a tiny dusty charcoal Weber like myself or a granddaddy of a gas grill, you’ll wish baby bok choy was in season all summer to accompany your grilled fish, asparagus or sweet corn.

When buying baby bok choy, look for full dark green leaves and light green tight bottoms. The co-op’s currently selling them by the pound.   Please feel free to leave comments below.  I’m eager to hear how you like to make your bok choy and if this recipe proves tasty for you too. 

Let’s begin.

Grilled Baby Bok Choy
4 heads of baby bok choy
2 T.  fresh squeezed lemon or orange juice
2/3 c. extra virgin olive oil 2 cloves garlic, thinly sliced (not minced)
2 T. fresh herbs of your choosing, such as dill or sage, finely chopped
Salt and pepper
1 T. balsamic vinegar or low-sodium soy sauce
Handful of pine nuts or chopped walnuts
Romano cheese, grated

Slice heads of baby bok choy in half length-wise (leaves to stem). Soak in cool water for 10 mins to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 min). With a slotted spoon, remove garlic and take pan off heat.

Take baby bok choy out of water and gently shake/pat dry. Slice off dark green leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice, salt and pepper and herbs.

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Golden Baby Bok Choy  sizzlingleaves.jpg

Place seasoned heads on pre-heated grill with cut side down. Cover grill for 5 to 8 mins. Remove cover and turn heads over. There should be a nice golden color starting to appear. Drizzle balsamic vinegar or soy sauce over cut sides of heads. Cover again for 5 mins.* Remove cover and turn heads one last time back to the cut side. Remove from grill when fork-tender.

*At this point, head to the stove and heat up the remaining oil in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for a minute or two. Add chopped baby bok choy leaves and salt and pepper. Stir constantly until wilted, but still very green (2 mins+). Remove from heat and toss in fresh herbs if desired.  

To plate up, put heads on plate and top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar or soy sauce if desired. 

(serves 2 as a side dish)

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Entry filed under: Purely Vegetables, Recipes. Tags: .

DIRECTIONS Delicate Balmy Summer Tea

5 Comments Add your own

  • 1. Liza  |  June 13, 2007 at 3:00 pm

    Your pix are good enough to eat!! thx for the recipes

    Reply
  • 2. Jennie  |  June 13, 2007 at 3:50 pm

    Thanks, Liza! It’s not hard to take a good picture when the produce is just so lovely and green!

    Reply
  • 3. Celebrate! « Straight from the Farm  |  August 31, 2007 at 12:35 pm

    […] Grilled Baby Bok Choy:  My goodness, my very first post! Baby bok choy might be a little tough to come by in August but I did see some at the Headhouse Market last weekend so it’s out there somewhere.  […]

    Reply
  • 4. Food Blog » Blog Archive » Time Flies  |  June 22, 2008 at 6:59 pm

    […] a link to my very first post, for Grilled Baby Bok Choy.  Gosh, did practice really help my […]

    Reply
  • 5. The Inquisitive Palate » Blog Archive » Spicy Rice  |  July 8, 2008 at 5:04 pm

    […] arrived in your household, then you are probably eating grilled meats or vegetables or both. I use oils, spice rubs and marinades to flavor the things I cook but what to serve with them is another […]

    Reply

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