![]() ![]() Cover and simmer on low heat for 8 to 12 minutes, depending on the amount in your pan, the size of the pieces and your own preference! Heat 1 cup (more or less depending on the amount being cooked) of chicken or vegetable broth in a large pan and add chopped leaves and a dash of garlic powder (or nutmeg!). Then, chop the leaves into wider strips and the stalks into smaller pieces if braising as they are thicker and will take longer to cook. The white of the stalks can be mixed into the salad or put onto a raw veggie platter or use it as a celery substitute in salads. Choi can be braised, stir-fried, steamed, or eaten raw as a salad. Wash thoroughly and keep refrigerated in a Jumbo Hefty 2.5 gallon zip bag to provide humidity. For example, here is how I keep my endive together in the wash water!Ĭhing Chang & Bowl of Endive THE CHOI FAMILYĬhoi or Bok Choi or Bok Choy is an Asian vegetable which is quite common in European cooking. Do this by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a knife, producing fine strips.Īnd you will come with some creative ideas for washing more than one veggie/green at a time. Or, use a Chiffonade is a French slicing technique whereby herbs (think basil) or green leafy vegetables (think turnip greens or jois) are cut into long, thin strips. And while they are stacked, it is easy to make one or two horizontal cuts down the middle of the leaves and then slice into ribbons of desired width from the other direction to make bite-size pieces. When cutting, try to line up the stems into manageable stacks to make them easier to dice. Soaking the leaves in cold water will help to revive slightly wilted greens. IF the water is clean enough to satisfy me at this point, I bag the greens or prepare my meal.Ĭertain greens will wilt very quickly after being harvested. Repeat the swishing and soaking a second time. ![]() They will fall to the bottom from the shock of cold water! Then I remove the greens to a tray and inspect the water to see how many slugs, worms, etc. I swish them around a bit and let them set a few minutes. When all of the bottoms are removed, I place the greens in the sink and fill it with cold water. I place these leaves on a tray or in the second sink. Then I rinse off these butt ends under running water to remove as much of the remaining soil as possible. ![]() This part of the stalk holds the most soil-it was growing in the ground after all. a chore! I use a sharp knife to cut off the bottom 1/2 inch. ![]() Learn how your comment data is processed.Choi MY PROCEDURE FOR WASHING CHOI & CHING CHANGįirst I put on my favorite music in order to make this an enjoyable experience vs. Save my name, email, and website in this browser for the next time I comment. They are easy to assemble and wonderful to look at. You can serve the stacks as your main dish or as a side. I substitute part-skim ricotta cheese for the traditional mozzarella in eggplant parmesan and I also oven bake my breaded eggplant slices which means no oil, no mess and less fat and that makes for a happy me!! I salt the eggplant slices before I bake them and lay them out on paper towels or a baking rack to draw out excess moisture and prevent the eggplant from getting mushy when baked. It’s just one block off the beach and they have an awesome selection of baked goods, sandwiches, wraps, salads, appetizers and pre-made items to make your vacation at the shore hassle-free around mealtime. It’s called the Normandy Beach Market and it’s a “must visit” when you are down at the Jersey shore. I got the idea for this recipe from a little place in Normandy Beach, New Jersey where I grew up during the summers when I was a kid. Todays recipe is somewhat similar to eggplant parmesan, but assembled in a cute little stack. Layers of tender panko crusted eggplant, creamy ricotta with herbs, fresh basil leaves, topped with zesty marinara….could it get any better? Uh, that would be a “no”. My favorite Italian dishes aren’t fancy, just loaded with fresh ingredients, full of flavor and comforting. For me eggplant parmesan is one of those perfect Italian food classics. I think if there is one type of food I could never get tired of eating it would be Italian. These Eggplant Stacks are layers of breaded eggplant, ricotta, marianara and fresh basil! They’re an easy Italian favorite! ![]()
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