French Friday’s with Dorie – Haiku!
I see it again
packed nicely, four to a box
how does one eat it?
First kiss it with mint
huddle with peas, mint, garlic
Steam it in foil
slide in the oven
fifteen minutes to heaven
open and enjoy
Baby Bok Choy en Papillote with Snow Peas and Garlic
Each time The Doristas
have been asked to cook en papillote
for French Friday’s with Dorie I end up walking away wondering why the heck I don’t cook utilizing it more often? It happened again with this Baby Bok Choy en Papillote. What can be easier than
cooking foods by wrapping them with some seasonings in foil (or parchment) and baking them undisturbed in the oven for a short bit? (
Salmon and Tomatoes en Papillote
is still a house favorite and the Brown Sugar Squash and Brussels Sprouts
adventure clearly demonstrated that any type of vegetable could be cooked up to good effect with a packet of foil.
But now the Dorista universe lets out a collective breath of awareness as we are presented with a way to cook that baby bok choy we have all seen in the produce case during our visits to Trader Joes. I’ve been seeing baby bok choy there in the environmentally unfriendly four-pack for years now, always wondering what people did with them.
They may not be wrapping them in foil like we just did but now that I know about it I’ll be buying more to try out other possible flavor/vegetable combinations to go with what mahi mahi steak or skinless chicken breast I also picked up after work.
Master the technique and the combinations are endless. My adaptation here substitutes snow peas for sugar snaps and adds a splash of juice for more citrus flavor. Read Dorie's recipe here .
This is what you will need:
- 12 sugar snap peas
- 2 baby bok choy
- 6 spring onions or scallions, trimmed to white and light green, halved if large enough.
- 1 garlic clove, peeled and thinly sliced
- zest of 1/2 small orange (or lemon)
- 2 tsp. olive oil
- 2 mint sprigs plus more minced for garnish
- salt and pepper
This is how you make it:
- Preheat oven to 400 degrees and center a rack. Cut two 12-inch squares of aluminum foil or parchment, and have a baking sheet at hand.
- Quarter the bok choy length wise and add to a bowl with the onions. Trim points of snow peas if desired amd add to the bowi. Thinly slice the garlic and toss into the bowl. Zest the orange (or lemon if using) into long thin strips and add to bowl as well.
- Add the olive oil, mint sprigs, and season with salt and pepper. Toss to mix.
- Divide the mixture onto each square of foil or parchment. This is easier to do if the vegetables are all lying in the same direction. GIve a quick squeeze of orange juice to each pile of vegetables and then seal each packets.
- Put the packets on a baking sheet and bake for 15 minutes, or until the bok choy is tender. Carefully open a packet and poke a piece with a tip of a knife to test.
- Serve in the packet at the table or plate and serve immediately.
- Serve with minced fresh mint.