Keeping It Simple

It seems like it's been forever since the kitchen's been open. We've had a lot going on with the loss of one the inspirations for the restaurant on the whole. We are almost back to getting the place open everyday again but it'll take some time. Tonight thought, I wanted to keep things even more simple than i normally do and also wanted to cook something I know that she'd love.

Stuff:
1 Package of Wheat Angel Hair - any thin or small, ribbon pasta would work
1 Pound Bok Choy
1/2 cup Bamboo Shoots - Normally found canned in the Asian section of your grocery store
3 Cloves of Garlic - diced
Kosher Salt
Fresh Ground Pepper
1 Baguette - Sliced on a angle and roughly an inch wide
2 tbls of Unsalted Butter
2 tbls Olive Oil
1 Cup of Freshly grated Parmesean cheese.

Method:
Boil pasta to package specifications.

Melt 1 tablespoon on unsalted butter. I use a microwave but you can just as easily use a small pot. Dice one garlic clove and mix into melted butter. Slice your baguette and drizzle the melted butter and garlic mixture. One teaspoon is more than enough. Cover each piece with Parmesan and set on either your broiler pan or on your toaster oven pan. Broil for 10 - 12 minutes. Be watchful as it only takes a second to go from tasty goodness to charcoal.

I love using bok choy as it's as versatile as spinach and basil put together. Instead of steaming or grilling it, I decided to pull the individual stalks from the base, lay them on top of each other and then roll just the leafy portions together and slice them into ribbons. If you want to use the white stems feel free, but I prefer to get the crunch from the thin bamboo shoots.

Doing this allows for more freedom to use this vegetable going forward but I just tossed these into my salad spinner and set aside. Dice two of the the garlic cloves and saute them lightly in a wok (or large non stick pan) with a tablespoons of butter and the olive oil. Just as the garlic begins to brown, carefully introduce the bamboo and freshly washed and dried bok choy. Toss together until greens wilt and reduce to a third of original size.

By now your pasta should be just about done. Drain it and decided what you'd like to next. You have two real options from here -- toss the mixture and pasta together or go for presentation by placing a serving in the middle of the plated pasta.

Either path you choose, it'll be loved by your patrons.