Wild Mushroom Ravioli in Porcini Broth

Очень вкусно, торжественно и необычно! Мне очень понравился бульон. Из грибов с остатками бульона потом сделала грибной суп и это тоже было отлично. Делала 1/2. Равиоли варила прямо в бульоне.

Ingredients

3 cups water
2 ounces dried porcini mushrooms (about 3 cups)
Cheesecloth
2 tablespoons olive oil
2 large shallots, minced (about 3/4 cup)
4 1/2 cups low-salt chicken broth
1/2 cup dry white wine
3 tablespoons dry Sherry
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
8 ounces purchased fresh or frozen wild mushroom ravioli
3/4 cup thinly sliced green onion tops

Preparation

Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.

Источник: https://www.epicurious.com/recipes/food/views/wild-mushroom-ravioli-in-porcini-broth-236499

Stir-Fried Sesame Baby Bok Choy

Очень вкусно. Подавала с рисом и салмон териаки, муж был в восторге!

1 pound baby bok choy
Sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
1 1-inch piece fresh ginger, peeled and minced
2 teaspoons sesame oil

Preparation

1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

Источник: https://www.epicurious.com/recipes/food/views/stir-fried-sesame-baby-bok-choy-51180000

Spicy Salmon Teriyaki with Steamed Bok Choy

Делала только Spicy Salmon Teriyaki, а Bok Choy отдельно обжарила в соусе. Подавала с рисом, получилось просто замечательно! На двоих 1/2 порции.

5 Tbsp. unseasoned rice vinegar
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. honey
1 lb. skinless salmon fillet, cut into 3x1 1/2" strips
1 1/2 tsp. kosher salt, divided, plus more
3 Tbsp. cornstarch
2 Tbsp. vegetable oil
4 small heads baby bok choy (about 1 lb.), trimmed, quartered
Steamed rice (for serving; optional)
3 scallions, very thinly sliced on a diagonal
1 tsp. toasted sesame seeds

Preparation

Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5–7 minutes. Season with remaining 1/2 tsp. salt.
Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

Источник: https://www.epicurious.com/recipes/food/views/spicy-salmon-teriyaki-with-steamed-bok-choy