"baby bok choy" news and stories

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• If you can't satisfy the craving for Girl Scout cookies, try your hand at Samoa Tartlets.
• Don't be afraid to show off your pot rack, spice rack or canned-food cave.
• Batali brings Eataly, a Turin-based Italian food bazaar, to New York -- brewpub included!
• Don't scribble grocery items as they come to mind -- there's a better way.
• Never mind debating white or red wine -- the most important question is: crunchy or creamy peanut butter?
• Get your oopa on with a Greek drink menu.
• Bag some baby bok choy before winter's end.

I love baby bok choy. Regular bok choy tastes great, but I think I am beginning to have this fascination with all things teeny tiny cute and miniature. Of course, baby bok choy tastes a little different - they're sweeter and more tender.

Cut baby bok choy lengthwise into quarters, rinse, and dry off. (You can rinse before you cut, but it's easier to get any sort of nasty stuff that's caught between the leaves if they're sliced open). In a saute pan with high sides, bring about ¼ c. water or vegetable broth to a boil (The bok choy will give off some water later, too). Add 2 Tbsp. Korean ggoh-choo-jahng (spicy red pepper paste), 2 Tbsp soy sauce, and about 4-5 cloves chopped garlic. Reduce to simmer, and add bok choy. Let braise until bok choy are tender.