Baby Bokchoy Braise

So, I was planning on some belgian endives, or some escarole, or maybe a bunch or two of chard to braise for a side dish for supper. I wanted something that would be nice with a little broth, nutmeg, and a bit of maybe bacon, to cook down until buttery and fork tender, liquid reduced to a glaze. Then I went shopping. I hit the Strip District on my lunch time, from work.

The belgian endives would have required a loan, and the the chard, kale and escarole at the veg stand were past it. I stumbled on these little guys while shopping for other things in the pan-asian market. I thought they'd be good, because I bought some in the past, for a chinese dish, and they were fresh and sweet. They seemed the right sort of thing for my very unasian braise , so I got them.

Aren't they pretty? I buttered a round earthenware baking dish (cazuela, truth be told), blanched my bokchoy until tender, squeezed out as much liquid as possible, and arranged them in this goofy, but practical flower shape. It is practical because the circumference of the circle is larger than the center, of course. So the whole thing is about the same depth, with the thinner leafy bits piled over one another in the middle. Right? Well, okay, I like the silly flower shape.

I poured on a bit of chicken stock, and added freshly grated nutmeg, salt, pepper, a squirt of lemon juice, some crumbled cooked bacon, and grated a little romano over. Into a hot 400F oven to reduce the stock and brown the top gently. This was a pretty good idea, all in all. Think I'll be making this one again.

I took this photo before braising, because I had company coming, and didn't want to stop to pull out the camera when they were here. Just this weekend, I had a bowl of carbonnade and a beer bottle out on the porch, trying to catch a little natural light, when a new neighbor walked right by, looking dubious. I've had enough food photo-related humiliation for a while. ( Who is that woman, and why is she always taking pictures of her dinner? ) Anyway, you can see the flower thing better this way. But when it's done, it has browned bits, it's a little caramelized, and even prettier. Very tasty.

Comments

[pyewacket]

I love the flower. It looks fabulous, and I would never have thought of it.

[Raspberry Sour]

Thanks for the inspiration Lindy, I'm drooling. I'm a big fan of baby bok (it's often somewheres around 20 cents/pound in Chinatown), but have been stuck in a rut of steamed-with-sesame-oil-and-soy-sauce for an embarassingly long time. It hurts to even think about it. Your version looks divine, and hopefully will be looking up at me from my own kitchen table shortly.

[Pru]

Another thing about baby bok choy: it is a very good keeper. I have the last of a bunch in the crisper right now that I've had nearly a month. I've been using the leaves to float in potato leek soup (along with a few slices of chorizo); I'll use the last "meaty" parts in a stir fry soon.

[Barbara]

The way you photographed it, it looks like a Cantonese white braised version of baby bok choi! Lovely.

As for neighbors thinking you are weird--eh, so what? They'll get over it. ;-)

My family and friends have become remarkably patient with the photographing of the food thing. Dinner guests are even used to it, now.

It is pretty amusing.

[Ivonne]

Lindy,

You have taken something delicious and healthy and raised it to a new level ... beautiful photo and thank for you the recipe idea!

[lindy]

Thanks all. I too was struck with how inexpensive it was, particularly as it is a baby veg, and they are usually pricey. I was unaware that it was a good keeper,since I have always scarfed it up promptly!
Hope it doesn't go the way of leeks (once cheap), and grow increasingly costly.
Barbara- my neighbors really have no choice..they have to get used to it. My flash pictures are so bad, I try to take all food photos outside!

[rae]

beautiful.