Eating out, cooking in, cooking out and our opinions on everything culinary

Friday, June 04, 2004

Bok Choy and other veggies of late

So since I have been watching what I eat lately, I'm getting back into veggies again. I don't mean your average salad, I'm talking different veggies than I would normally eat each day, in interesting preparations.

I loved my Asian Foods class in school. I learned so much about cool flavorings and exotic ingredients. Not that baby bok choy isn't available just about anywhere, but I love it from the Santa Monica Farmer's Market.........and I love to prepare it simply, sauteed with shallots and garlic in a little olive oil........or even better than that Dragon or Chinese Spicy Oil that we made in Asian class.

I have to go to the Asian market. I need to get some fermented black beans, garlic, ginger, and red pepper flakes, heat them up in 1 part sesame oil to 3 parts veg oil. Immediately this gives flavor to stir fries and salads, just anything you want to have that real Asian flavor that seems to be missing when most of us non-Asian cooks try to copy Asian cuisine. It makes things taste authentic to me. I absolutely love to cook vegetables in this oil. I make it super spicy~!

Anyhow, another favorite veggie recipe is one I learned from my Private Chef client. Her mom was Middle-Eastern and she said they used to eat a lot of "roasted cauliflower" when growing up. Now I'm not a big cauliflower fan, but man is roasted cauliflower good~~~~! I can eat almost an entire head.

Here's how I do it.....

Roasted Cauliflower

1 head cauliflower, washed, and de-stemmed, broken into florets
1/2 c. Olive Oil

Preheat oven to about 350. I use parchment on my sheet tray but you don't have to. Take a bowl and place the olive oil in, toss your cauliflower florets and salt and pepper to taste. Bake in 350 degree oven, turning occasionally for about 20 mins. I check every 10. I love that roasty caramelized goodness and it takes awhile to get to that point. Enjoy!

I can eat this cold or hot...........normally I burn my mouth on it I can't wait to try it.

Dragon Oil

Sesame Oil
Vegetable Oil
Red Pepper Flakes
Garlic-to taste (I use about 6 cloves, halved)
Ginger-to taste (I use a good chunk, peeled and sliced thin for surface area)
Fermented Black Beans-this is your salty component...use sparingly...maybe 6-12 beans

Cook in a pot.........just bring to a slight bubble, then turn off, cool and keep on the shelf. It gets hotter the longer you keep it ;)~


Blogger Big Ben said...

make sure that you let the dragon oil sit for at least 2 weeks. If you can let it sit for a month. it should last a year or more. the longer you wait the better it is. (hot stuff);-)

June 20, 2004 4:39 PM


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