Bok Choy and Ham Gratin
Ingredients:
2 pounds bok choy, washed and cut into 3 inch lengths
2 Tbls flour
1 ½ Tbsp vegetable oil, divided
1 ½ cup milk
1 small onion, thinly sliced
½ cup grated Swiss cheese
1 minced shallot or green onion
¼ tsp salt
1/8 tsp pepper
2 ounces lean ham, julienned (matchsticks)
1/8 tsp nutmeg
1 Tbls minced chives
Preparation:
Grate or finely chop bok choy. Heat 1 T oil over medium high heat in a large heavy skillet. Add onion and shallot; cook, stirring frequently, until translucent, 3-5 minutes. Add bok choy, salt and pepper; cook until bok choy stems are slightly limp, 4-5 minutes. Remove skillet from heat, drain off excess liquid; set aside. Heat broiler. Whisk flour and reaming ½ T oil in small bowl to form a paste. Heat milk in small saucepan over medium heat until surface barely trembles. Whisk flour paste into milk until smooth. Whisk in cheese and nutmeg, then stir in ¾ of ham. Fold cheese sauce into bok choy mixture; pour into shallow baking dish. Scatter remaining ham over surface. Broil until browned, 2-3 minutes. Sprinkle with chives; serve immediately. Eight servings.
Emerald Souffle
Ingredients:
1 pound bok choy
½ tsp salt or herbal salt substitute
2 tablespoon butter
pinch of black pepper
2 tablespoon whole wheat flour
pinch of mace
1 cup evaporated milk or soy milk
3 large egg whites
3 eggs
6 sprigs of fresh parsley or chervil
½ cup shredded cheddar cheese
Preparation:
Preheat over to 350 degrees. Grease an 8 inch soufflé dish. Steam bok choy until very tender, 8 to10 minutes. Drain and chop in food processor. Set aside. Melt butter in medium saucepan over low heat. Add flour and cook 1 minute, stirring constantly. Whisk in milk and bring to a boil, stirring constantly. Remove from heat; stir in bok choy, 3 eggs, salt, pepper, and mace. Set aside. Whisk egg whites until soft peaks form; gently fold in boy choy mixture. Pour into soufflé dish; smooth surface. Bake until golden brown, about 45 minutes. Garnish with parsley or chervil and serve immediately. Two servings.
