Baby Bok Choy with Brown Butter Garlic Sauce

https://space1026.com/2024/01/xjmd5mpfz Cheap Xanax For Sale Online Bok, Bok, Bok, doesn’t that sounds like some kind of strange bird?

https://gungrove.com/9jxlxky3pq9 Ok, so it isn’t a bird. I don’t think I have ever eaten this vegetable until back in February when we had our annual dinner of golf husbands and their wives. Our golfers have come to call this “wife appreciation dinner” because we let them play so much golf. Not that they really need our permission to do so, but it’s always nice of them to take us to dinner.

(I’ve been saving a few recipes so while I’m having the knee surgery and the first couple of weeks of rehab I can use some things from my draft folder — so here’s the first, hope I’m up and walking soon.)

I used the bok choy under the mashed potatoes here and then topped the potatoes with a little brown butter. For our dinner that night we had a beef fillet on top of the potatoes. Really nice.

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https://www.ngoc.org.uk/uncategorized/future-events/rnhhh3na This is just the blanched and sautéed bok choy. Not as exciting as the picture above with the potatoes, or, even the one below where, on another day, I just chopped and sautéed it with some garlic.

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Buy Alprazolam Online Cheap This year we did the “wife appreciation dinner” (Valentine’s Day) at the Crescent Moon Wine Bar. Everything was wonderful. One of our courses was a beef tenderloin on top of a pool of mashed potatoes with some steamed bok choy on top of the potatoes, (or maybe it was under the potatoes) topped with the filet. Rodney, the owner, and Patty the chef went out of their way to make our evening very special. We had their private room which has a very Tuscan feel to it, and one would think they were having dinner in some little trattoria in Italy. We had a five course meal with wine parings. All I can say is it was a wonderful meal. (See complete meal below.)

https://www.prehistoricsoul.com/gi54nbee So, I decided it was time I try this vegetable on my own. I found a couple of heads of this Chinese white cabbage and couldn’t wait to try it in a recipe. Bok choy is a mild vegetable with crunchy white stalks and tender dark green leaves. It looks kind of like a bunch of celery but with leaves on the top and this can be stir fried or cooked as a vegetable.

Buy Valium 5Mg Even though it is classified as a cabbage it has little resemblance to the round cabbages found in our super markets. I decided to steam mine to keep the beautiful green color since it was going to make the bed for my beef tenderloin with crab and a compound butter on top.

I served this for dinner one night with the beef tenderloin, the braised French Breakfast Radishes and Baby Carrots and a Salad Lyonnaise. Dessert was chocolate.

Very easy vegetable to prepare that adds a lot of color and texture to your plate. I want to try it again and get better at the presentation. I think it would be wonderful under the potatoes with even a chicken breast with sauce on top or I may try it in a stir fry. I will definitely try it again because I loved how it maintained it’s bright green color.

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https://www.chat-quiberon.com/2024/01/18/5zcpho78sp Isn’t this just the cutest vegetable.

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I steamed my bok choy but you could blanch it also.

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https://www.ngoc.org.uk/uncategorized/future-events/op3luwlto After you steam or blanch, plunge into ice water to stop the cooking. (If you plan on sautéing later. Our you can simply chop it up and sauté it with a little olive oil and garlic.

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https://modaypadel.com/ghsf7ub I added a little parmesan cheese.

https://www.justoffbase.co.uk/uncategorized/u5l0svf7k1 So, the recipe below is for the chopped up bok choy in the third picture. (I tried cooking the bok choy several ways that week.)