Green Garlic Has Arrived!
Baby Bok Choy & Broccolini with Sesame Butter, Green Garlic and Coriander
A quick note of thanks to everyone for your support and beautiful comments in response to Sunday’s post. They did not go unnoticed.
I’m headed down to the city today for my dinner in Brooklyn tomorrow night. I’ll also be recording an episode of the TASTE podcast while I’m in town, I can’t wait to chat with my friend Matt Rodbard. I’ll let you know when it goes live.
In the meantime, have you heard it’s allium season?! It’s my favorite season. That’s not true, I love all the seasons, but I do have a soft spot for spring and oniony things… I’ve been using spring onions, chives, and ramps everywhere I can. This also means green garlic is in finally here, which makes me incredibly happy. Green garlic is really just young garlic and has a sweeter and milder taste. It looks very much like stalky scallions and similarly you can use the whole thing from the white to dark green parts when cooking. I call for green garlic in today’s recipe, but if you can’t find it, regular garlic works fine in its place. You’ll find the recipe below.
Watching: Drops of God
I was hesitant to watch a show about wine because I work in wine and it’s a subject hard to get right on screen. Whelp, I’m a goner. Friday nights can’t come quickly enough. The story takes place between France and Japan and centers around a daughter’s complicated relationship with her father and with wine. I don’t want to give much away, but things get interesting quickly and I can’t tell you how moved I numerous times over the episodes I’ve seen. If you watch it, let me know!
Reading: SO MANY NEW COOKBOOKS!
Spring cookbook season is in full swing! Here are some books that I’ve been enjoying. Pulp by Abra Berens, The New French Wine by Jon Bonné, The Modern Spice Rack by Esther Clark and Rachel Walker, Love Japan by Sawako Okochi, Aaron Israel with Gabriella Gershenson, The Joy of Oysters by Nils Bernstein, and Fagioli by Judith Barrett, which was revised and republished by my pal Steve Sando at Rancho Gordo. So much goodness on all of these pages!
Longing For: Nova Scotia
I’m counting the days till we can get back to the farm. In the meantime, look at these incredible vintage Nova Scotia booklet covers I found from the 1930s.
Baby Bok Choy and Broccolini with Sesame Butter, Green Garlic and Coriander
INGREDIENTS
Kosher salt
1 ½ pounds baby bok choy and/or broccolini, tough ends trimmed and discarded
3 teaspoon toasted sesame oil, plus more for drizzling
2 tablespoons butter, salted or unsalted
1 large stalk green garlic, thinly sliced (the whole thing)
½ teaspoon red pepper flakes (optional)
2 teaspoons coriander seeds
Lime for serving
1 tablespoon toasted sesame seeds - I toast mine again to get them extra nutty, but I’m crazy like that
Flaky salt for serving
Serves: 4 as a side
Time: 20 minutes
METHOD
Bring a large pot of well salted water to a boil and blanch your baby bok choy and/or broccolini for 1 to 2 minutes. Drain and run under cold water to stop their cooking. You want them still somewhat snappy as they will continue to cook in the skillet.
Heat the sesame oil and melt the butter in a 12-inch skillet over medium heat. Add the green garlic, red pepper flakes (if using), and the coriander seeds. Cook, stirring occasionally until the garlic and coriander seeds are fragrant, about 2 minutes. Season with salt.
Add the greens to the skillet and toss to coat in the sesame butter, garlic and coriander seeds and cook 1 to 2 minutes more. Season with salt.
Transfer the greens to a platter or a large plate and spoon any green garlic and coriander seeds left behind on top. Squeeze with lime juice and drizzle with a bit more sesame oil. Top with the sesame seeds and a few pinches of flaky salt.
Thursday, May 18
Tomorrow night I’ll be popping up at Farm to Table. There are a few seats left. Make a reservation here or just come by and say hello and grab a hug!
Friday, June 2
Save the Date! On Friday, June 2, I’ll be in conversation with my friend Jane Larkworthy (former beauty director at W Magazine and The Cut) at Scout in Great Barrington. More details to come, but Jane and I always have a good time! There will be books for sale.
Have a good rest of your week.
With love,
Colu xo
Where did the Nova Scotia booklet come from😀
I must ask...where do you get your plates? The photography is always so lovely and I love the speckled plate in the photo. I'm looking to up my food photography skills and a good dish is always important (IMO).