My in-law’s Christmas present to my husband and I was a wonderful experience with a farmshare on John’s Island. Every Saturday morning, we get to head over to the farm and fill a bag with the freshest, most beautiful vegetables, eggs and wine! This week was our first time- we walked away with kale, turnips, carrots, tomatoes, beets, butternut squash and bok choy. I’ve never made anything with 90% of those ingredients, so I headed to my iPad Epicurious app for inspiration!

Last night, I tried my very first every stir-fry with Bok Choy, which is what they are rumored to be serving at the Golden Globe Awards on Sunday. Hey, if it’s good enough for Brad and Angie, it’s good enough for me! I paired it with Giada’s Chicken Milanese, which I’ve made before and rice pilaf, to be on the safe side in case I royally messed up the Bok Choy.

For the Chicken Milanese, courtesy of Giada de Laurentiis (I eliminated her use of fennel)

1/3 cup all-purpose flour

2 large eggs

1 ¼ cups plain dried bread crumbs

2/3 freshly grated Parmesan cheese

2 teaspoons dried basil

1 teaspoon dried thyme

4 (6-8 oz) boneless, skinless chicken breast halves, tenderloins removed

salt and freshly ground pepper

1/3 cup vegetable oil

1 tablespoon olive oil

2 cups (12 oz) cherry tomatoes, halved

1 garlic clove, minced

1 teaspoon dried thyme

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup (4oz) marscapone cheese, at room temperature

 

For the chicken: Place an oven rack in the center of the oven and preheat oven to 150. Spoon the flour into a wide, shallow bowl; crack the eggs into another wide, shallow bowl; combine the bread crumbs, parmesan cheese, basil and thyme in another wide, shallow bowl. When the chicken is approximately ¼-1/2 inch think (Giada recommends using a meat mallet to thin the chicken- I just bought thin breasts and trimmed them) dredge the chicken pieces into the flour, then the eggs, and then the bread crumb mixture.

In a large, nonstick pan, heat the vegetable oil over medium heat. Place 2 pieces of breaded chicken in the oil and cook until golden brown, 3 to 4 minutes on each side. When they are cooked, place them on a rimmed baking sheet and keep warm in the oven while you prepare the sauce.

For the sauce: Add the olive oil to the reserved cooking juice in the sauté pan and heat over medium heat. Add the cherry tomatoes, garlic, thyme, salt and pepper. Cook for 5 to 6 minutes, until the tomatoes are tender. Remove the pan from heat and add the marscapone cheese. Stir until the mixture is creamy. Season with salt and pepper if needed. Arrange the chicken on a plate, then pour sauce over the chicken. Enjoy!

 

 

For the Stir-Fried Shanghai Bok Choy with Ginger (courtesy of Epicurioius):

This recipe calls for some unusual, Japanese flavor-inspired ingredients, so navigating new aisles of the market was an adventure! My one gripe about this recipe: I do not have an official wok, so I used a regular sauté pan, which did not achieve the optimal results. A wok from Sur la Table has been ordered, though, so next attempt should go much more smoothly!

 

1 2-inch piece of ginger, peeled

¾ lb Shanghai bok choy

¼ cup reduced sodium chicken broth

1 teaspoon Chinese rice wine (preferably Shaoxing)

1 teaspoon soy sauce

½ teaspoon corn starch

½ teasppon salt

¼ teaspoon sugar

1 tablespoon vegetable oil

½ teaspoon Aisian sesame oil

 

Cut half of the ginger into very fine matchsticks and reserve. Grate remaining ginger. Remove any bruised or withered leaves from the bok choy. Trim 1/8 inch from bottom of each bok choy, then cut each head into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner until dry to the touch. Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt and sugar in a small bowl, until cornstarch is dissolved.

Heat wok over high heat, pour oil down side of wok. Add ginger and stir-fry 5 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minues. Stir broth mixture, then pour into wok and stir-fry vegetables are crisp-tender and sauce is slightly thickened (about 1 minute). Remove from heat and drizzle with sesame oil.

This recipe was yummy, and tasted healthy. Next time, I will add more flavor to the bok choy sauce. It took about 20 minutes for both dishes, which was challenging at the last five minutes trying to finish up the bok choy perfectly and remove the chicken from the oven while still warm. But overall, a successful evening! Enjoy!

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