Ron’s Boffo Bok Choy

Bonjour et bonsoir, Dollinks, in whichever time zone you live! I’m still officially away, but dropped by to check the mail. Hmmm … Lemme have a look … Bill! Bill! Overdue bill! 

Um … you didn’t hear that, did you? Um … you did. Those were fan letters, Dollinks! Fan letters! That’s what they were! Um ... from someone named Bill! From many people named Bill! Yeah … that’s it! Yeah! 

Perhaps you’re wondering where I’ve been? (So you weren’t wondering! I’m darned well going to tell you anyway!) Here’s a clue involving Ron:

Any guesses …? Nooooo …? Here’s a clue involving me:

Ah so! You’ve figured it out! Ron and I have been eating in Asian restaurants! How we love Asian food! And how we love … bok choy! I really must hurry along, Dollinks (I’m still on vacation), but I do want to tell you about the most extraordinary bok choy dish Ron made this evening! I’ve named it …

Ron’s Boffo Bok Choy:

Six baby bok choy

2 tbsp. balsamic vinegar

Steam baby bok choy 8 - 10 min. Drizzle with balsamic vinegar. Serves 2. Magnifico! You must try it! Love and kisses to you all! Mwah! Mwah! Moi

PS: There's a rumor going around that actors Tom Hanks and his lovely wife, Rita Wilson, are major fans of this cooking blog - and I do mean MAJOR fans. Like, Tom has been hounding me for my autograph. Is this rumor true, someone asks? Um ... perhaps not. I actually started it myself, but be a Dollink and spread it, anyway.

Behold the simple magic of bok choy and balsamic!

Nicole’s Stuffed Mushrooms

Don’t pay any attention to me, Dollinks! I’ve just popped in to check the mail and do a bit of dusting. For all practical purposes, I remain AWOL and otherwise occupied with two big projects. Our pal, Melvino the Grape One, dropped in for dinner the other day. Mel is a mensch of the highest order. We are privileged to call him our friend. I’ll be quick about this, because my projects are calling my name: “Nicole … ! Nicole … ! Open the do-o-or, Nicole!” Whoops! Those are bill collectors! They can wait.

I was very busy when Mel dropped in, so Ron did the cooking while I cobbled together a fast appetizer. Melvino the Grape One swooned over the dish I made. He declared himself in love. He said it was so good that he’d gladly become a vegetarian, with food like that! I’ll share my recipe with you. Chances are, you already make this yourself, but possibly not. It truly is easy and quick! The measurements and ingredients are approximate, varying with the size of the mushrooms and with whatever happens to be in the cupboard on any given day. Omitting the bacon bits and adding crab meat takes this to another level altogether. 

Mouth to mushroom: Come on in!

Melvino the Grape One loves food. Like me, he’s always battling girth control. We exchanged diet tips during his visit. His: Larger shirts. Mine: Vertical stripes. See you in September, Dollinks!

Nicole’s Stuffed Mushrooms:

16 large mushrooms, stemmed (see Note)

½ c. cream cheese, softened

3 tbsp. green onions, finely chopped

2 tsp. garlic powder

1 tsp. bacon bits (I use non-meat artificial bacon bits for this recipe)

Dash each of salt and freshly ground pepper

Preheat toaster oven or regular oven to 350 deg. F. Place stemmed mushrooms on baking sheet lined with parchment paper. In small bowl, combine remaining ingredients. Divide mixture among mushroom caps, heaping loosely. Bake 15 min., or until mushroom caps are browned at the edges. Serve piping hot. Serves 4 - or one Melvino.

Note: Use a grapefruit knife to stem those mushrooms and you’ll never have a breakage!

Further Note: Save and freeze mushroom stems to add to soups, casseroles, or any savory creamed dish. 

Mmmm ... Melt-in-your-mouth mushroom morsels!

Our taste-testing panel approves!