Miso-Braised Baby Bok Choy

In a saucepan, stir 1 T. red miso into 1 C. of water.  When it has dissolved, add 1 T. sesame oil plus soy sauce to taste.  Simmer but do not boil.

Trim 2-3 baby bok choys.  Remove the 4 largest outer stems from each, wash the bases and slice them in half lengthwise.  Cut the remaining head in quarters lengthwise (Or if there is dirt inside, separate all the stems to wash them but then leave them whole).

Arrange the bok choy in a single layer in a skillet and pour the miso over them.  Braise five minutes or until tender.  Remove from the broth.

Thicken the broth with 1/2 T. corn starch mixed in 2 T. water.  Season with pepper and more soy sauce.  Pour the thickened sauce over the bok choy and serve.


Thanksgiving is in your DNA

Thanksgiving celebrations are not a great place to discuss politics.  You are probably not going to convince your uncle/aunt/sibling/parent, during a single meal, that their deeply held convictions are actually completely wrong — and vice versa.  I sincerely hope that … Continue reading

The Allure of Citrus

Citrus fruit has been one of the symbols of California agriculture for over a hundred years.  While they are tropical plants, citrus trees thrive in warm temperatures and tolerate arid environments as long as they are irrigated.  Some of the … Continue reading

Behind the Blue Apron

Fifteen years or so ago, I did a newsletter about a service called Webvan, an internet start-up that was offering free home delivery of groceries ordered online and packed in a fully automated warehouse.  This was back in the Dot … Continue reading