Stirfried Eggplant and Bok Choy with Miso and Walnuts

Hi there. I was going to write a sentimental post about how much I loved my girl’s weekend away on the island but, for those of you who know me and those of you who can make an educated guess, that goes without saying. Instead, I am going to tell you about this fantastic dish we concocted to go along with some steamed halibut….

EggplantStirfry

Stir-fried Eggplant and Bok Choy with Miso and Walnuts
(entirely bastardized from Ottolenghi’s recipe which you can find here)

SAUCE

  • 2 Tbsp white miso
  • 1/2 c. veggie stock or dash
  • 1 Tbsp mirin
  • 1 Tbsp soya sauce
  • 1 tsp sugar
  • 1 tsp sake (I used Chinese cooking sherry in a pinch) – this is optional

VEGGIES

  • 2 Tbsp sunflower oil (could use canola here, I am sure)
  • 2 eggplants
  • 6 baby bok choy separated into leaves, rinsed well and patted dry
  • 1 Tbsp frech ginger (read ahead – you will need some for the garnish too)
  • 2 cloves of garlic, minced
  • 2 large shallots, diced
  • 1/8 c walnuts, toasted and roughly chopped

GARNISH

  • 1/2 cucumber, seeded and cut into matchstick pieces
  • 3 spring onions, cut into thin strips and then placed in ice water (they get very crispy and curly)
  • 1 Tbsp fresh ginger, cut into matchstick pieces

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Marinated Flank Steak with Pacific Rim Glaze

Someone older and wiser once told me that a good marriage was one “filled with compromises”. I am not sure if I totally agree with this bit of wisdom but I do know that there is a certain art  to give and take. This is why I happily volunteered to organize the basement one recent Saturday morning as the weather began to warm up. In return, my husband donned the rubber gloves and took part in a ritual that dates back to the earliest days of man kind…the cleaning of the BBQ. Between you and me, I would declare myself the winner of that bargain.

Speaking of clean BBQs…now that I have one, I thought I should share one of my favourite grilling recipes with you. I actually posted this way back in August as a part of a menu (Dinner for 5 in Under an Hour) but it is so good and so simple that it needs it’s own entry.

Marinated Flank Steak with Pacific Rim Glaze
Adapted from Saveur

  • 1 c. teriyaki sauce
  • 1/2 c. chopped onion
  • 1/8 c. honey
  • 1/3 c. fresh orange juice
  • 2 Tsp. dark sesame oil
  • 2 Tbsp. soy sauce
  • 1 large clove of garlic, peeled and smashed (go for 2 if you love garlic as much as I do)
  • 1/4 tsp. fresh ginger
  • liberal amounts of fresh ground pepper
  • 1.5 – 2lb flank steak
  • orange slices
  • rosemary spears

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MENU: Dinner for 5 in an hour (or so)

With three children, we don’t do a lot of eating out (a familiar refrain, I am sure). However,  a pleasant consequence of our “housebound” status is that we entertain a lot. After many years of devising complicated menus that had us sitting down to eat at 10:00-ish (right Emma), it finally occurred to me that the name of the game is choosing dishes that don’t require 87 steps to create. So, when good friends were due over a few Saturdays ago, I devised the following plan:

  • Grilled Flank Steak with a “Pacific Rim” Glaze
  • Steamed New Potatoes with Fresh Chives
  • Grilled Asparagus and Sweet Peppers
  • Vanilla ice cream with fresh berries and Hot Fudge Sauce

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