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.