This recipe for Steamed Bok Choy, Mushrooms and Shallots is a variation of the Steamed Bok Choy and Collard Greens recipe in Cook Your Way Through The S.A.T. No ingredient is SACROSANCT in cooking . . . you can always substitute and still end up with a great dish.
“Double, double, toil and trouble. Fire burn and CALDRON bubble.” (Thanks to William Shakespeare and Macbeth for SAT vocab and to my brother Ross for helping me out with the quotation).
I chose to use vegetable broth this time
Chicken broth is a good ALTERNATIVE to my choice of vegetable.
The finished product is sooooo tasty and delicious
Steamed bok choy, portobello mushrooms and shallots can be served as a healthy snack, side dish, or, over rice as a main dish.
Don’t forget my kale chips for your Superbowl party!
We used brown lentils because that's what we had at home
“Too many cooks spoil the broth” isn’t always the case. CAMARADERIE makes “group cook” a fun time, and no matter how experienced you are, you can always pick up some culinary tips. My Mom and I and our friends Julie and Margot made lentil soup at a recent group cook, on a cold day when none of us wanted to go out.
Margot and I made some lentil art before cooking the soup
Julie is an INTUITIVE chef who doesn’t need a cookbook to whip up a great recipe. We started with lentils and threw in ingredients she had in her kitchen that we knew would work. Margot, Julie and I assembled the ingredients and chopped away.
My Mom intensely chopping the garlic
My Mom, the only cooking-challenged member of the team, put all of her energy into chopping the garlic and then decided she would stick with taking photos.
Molasses is the ingredient that makes this soup special
Julie recommended we saute the spices in olive oil and molasses to bring out their flavor before adding them to the soup. I learned that molasses adds an interesting, SUBTLE (sweet) flavor to a standard lentil soup recipe.
Julie giving Charis some pointers
Three sets of hands working on finishing touches. Margot was in charge of the lemon.
When you COLLABORATE in cooking, you can expand your culinary REPERTOIRE, and have lots of fun.
If you’re a foodie like me, it’s hard to stomach the idea of leftovers. Instead of looking at your fridge as a Tupperware wasteland, look at it as an opportunity to explore your creative potential. Christmas leftovers offer a BEVY of options for next day meals.
I'm using the leftovers for soup and curried turkey salad
Don’t trash the turkey CARCASS… it’s a REPOSITORY of great flavor. Two simple ingredients, water and leftover bones and CARTILAGE, are a great place to start your “leftover Christmas turkey soup.”
You never know when disaster will strike in the kitchen.
I’m finally home for a much needed 2 week break from school. My Mom asked me to make some chicken soup to warm us up. We shopped for ingredients at the health food store. Choate doesn’t offer organic food so this was a treat. So far, so good.
Organic chicken soup
My Mom and I were catching up as I was cooking, which RETROSPECTIVELY was unfortunate.
This jar was full when I started cooking the chicken soup
I was adding spices to the soup and reached for the red chili flakes. I meant to lightly sprinkle some flakes over the chicken, but accidentally flipped up the large opening of the pepper container and dumped about a half cup into the pot. I quickly tried to spoon out as much of it as possible, but it was too late. I tasted the soup to CONFIRM what I already knew: it was INEDIBLE.
Pour chicken broth into ice cube trays and freeze for future use
My Mom’s friend Julie was over and she had a great suggestion: pour half of the broth into ice cube trays, and freeze it into “boullion” cubes for future use. Take the other half of the soup and dilute it with organic vegetable broth. Thanks to Julie’s quick thinking, I pulled a save.
Use leftover chicken to make curried chicken salad
MORAL of the story: Get creative to SALVAGE a cooking “disaster.”
SIMPLE CHICKEN SOUP RECIPE
1 medium chicken, pre-roasted
1/4 box of linguini
3 celery stalks
1 large red pepper
1 medium onion
1 large bunch parsley
salt and pepper to taste
red pepper flakes (Careful!)
2 (16 oz) boxes organic vegetable broth
Chop the celery, carrots, pepper, onion and turnip into medium size chunks
Break up the linguini into 1 1/2″ pieces
Shred the parsley
Shred the chicken with your fingers
Fill a large pot with the vegetable broth
Add water to fill the pot to 3/4 of the way up
Add all seasonings, linguini and chopped vegetables
Cook for 40 minutes on high
Reduce heat to low and add the chicken and parsley
Cook for 10 minutes + serve
RETROSPECTIVELY = looking back
CONFIRM = support
INEDIBLE = unfit to eat
MORAL = lesson
SALVAGE = rescue
Tip: There are more great recipes and useful vocab in “Cook Your Way Through The S.A.T.”
Last Wednesday morning, I cooked my “fish in parchment” recipe from “Cook Your Way Through The S.A.T.” with New Haven News 8 reporters Jocelyn Maminta and Teresa LaBarbera. Jocelyn and Teresa host the “In The Kitchen” segment of the Connecticut Style program. I was invited to be on the program after my book was published in September, but I had to wait until I had a HIATUS from school. My Thanksgiving vacation was the perfect OPPORTUNITY.
I’ve spent INNUMERABLE hours watching the Food Channel, wondering what it would be like to be a chef on TV. The process of cooking has to be STREAMLINED for television. The segments are short and you have to get to the main points quickly. I got up at 5am the morning of the show to prepare all of my ingredients at home and brought them with me to the studio. The WTNH kitchen does have a working oven, so I cooked a sample of the food but I also had a finished product already prepared.
The hosts made me feel comfortable and I had so much fun chatting with them. When the segment was done, the staff DEVOURED my dish, which I think means it was pretty good! Jocelyn and Teresa invited me back to cook with them again. Next time, I’ll prepare one of my desserts. I can’t wait!
Cheramie Sonnier, a food editor for the Baton Rouge Advocate, just reviewed “Cook Your Way Through The S.A.T.” Her team actually tested some of my recipes, which was really cool. She published my “Meal In A Pita Pocket” and mentioned that my “Orange Tea Infused Hot Chocolate” was too chocolatey.
Cheramie’s review made me look back at my old photos and remind me of the great time I had the last time I visited Louisiana. My family traveled through Baton Rouge last March and we ate at a truck stop. Our trip was about having my brother Ross look at colleges in the south. I just focused on the food.
The sandwich was worth waiting for.
On the way to Tulane, we lined up at Domilise, a famous po-boy restaurant in New Orleans to experience an authentic taste of Louisiana. Po-boys consist of either fried chicken, fish, octopus, or other meats and seafoods that are served on a baguette with lettuce, tomatoes, mayonnaise, and sometimes pickles. They are a guilty pleasure and should not be eaten that often, but, if you are in the mood for one of these delicious sandwiches, Domilise is the place to go. My Mom and I split a fried oyster po-boy and it was awesome.
Thanks to Cheramie and the Baton Rouge Advocate for checking out my book and giving me some great memories.
I hope you enjoy this video of Ruby and me cooking the recipe which is on page 126 of “Cook Your Way Through The S.A.T.” I just posted it on my youtube channel. The demo was shot over the summer and I finally finished editing it. Editing takes forever!
Here’s a copy of the fun fact blurb that goes with the recipe (p.127 of the book):
Here’s the match test . . . try it and see how you do:
Don’t miss the bonus vocabulary word that Ross adds at the end of the video!
I’m working on editing the blooper video for this demo. It’s really funny.