Asparagus Fougasse & Stir Fried Baby Bok Choi

The Food Nanny
May 5 &,6,2009
Meal 1: Asparagus, Roasted Red Pepper & Chevre Fougasse, Asparagus Soup, Spinach Salad
· Warm fougasse in the oven at 325° for 10 -15 minutes.
· Heat the soup and dress the spinach as you like.

Meal 2: Stir Fried Baby Bok Choi with Green Garlic Sauce,"Egg Roll,” Sweet and Sour Rice Salad
· The omelet and Rice may be served at room temp or warmed briefly. Warm the egg in an oven or microwave. Heat the salad in a frying pan with a little oil and a splash of water.
· For the stir fry: Heat some a couple/three T of oil in a fry pan over medium or med high. When it is nearly or just smoking add just the vegetables carefully – it will be loud and splattery. Stir them around and shake the sauce vigorously. After a couple of minutes add the tofu and quickly thereafter the sauce. The sauce will thicken in a minute or so. Stir and serve immediately.

Local Notes:
After pestering him incessantly for the past month or so, Jon's asparagus is finally here. I'm so glad it worked. I'll have to employ the same technique for tomatos.
Today's menu has been on my mind for weeks: Asparagus Two Ways.
First the fougasse, a breathtaking little bread if ever there was one. Stuffing it with asparagus and Prairie Fruits chevre in addition to the traditional roasted red pepper seemed only logical...even when we first made this item for FN, several months ago.
Secondly, the soup.
I love the frugality of this soup. My business motto is: Quality Pays. And good asparagus, is an epitome. The majority (tender part) of the asparagus is used for a feature dish; in this case the fougasse. But the tail end is useful also. These ends were combined with a white mire poix ( 4/28/o9) and pureed to make the soup. I could have also infused custard, or muffins, or myriad other things, but not so with the aged, woody crap commonly available, especially in January. So, my aspartagus pays me twice rather than costing me once, and I wish more restauranteurs and chefs knew this. A real chef loves the shrimp shell more than the shrimp, for the shrimp is his master's, and the shells are for him. Savvy?
Plus, did you notice the size of those asparagus1 Some dwarfed my thumb and were pure succulence. Despite the 'pencil' asparagus fad of 1996, I was taught by Max Hansen himself to prefer " the big fat f****ers," and Jon's deliver. More to the point, however, uniquely excellent food enhances a cook's ability to differentiate himself, to offer something unique, and perhaps better. And, that pays. Enjoy.

Technique:
The Stir Fry
Wow. Where to begin. The stir fry is perhaps the most elegant, effective, and economical cooking technique of all.
This should come as no surprise. Consider its inventors and their needs:
Make delicious a rice based diet with minimal animal protien or fuel.

Hot. Fast.
This is how to stir fry.Intensely sear bite sized pieces of food in small batches and then combime at the last to finish as one, with minimal loss of nutrients or labor time, over the stove at least. Many stir fry dishes require a considerable investment in planning and preparetion.
I have heard that traditional Chinese restaurants have two Chefs. One who cooks, and one who cuts.