Scullion Cookky

Stir-Fried Bok Choy or Sturdy Greens
INGREDIENTS
• 12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
• ¼ cup chicken broth, vegetable broth or water
• 1 tablespoon Shao Hsing rice wine or dry sherry
• 2 teaspoons soy sauce
• ¼ teaspoon cornstarch
• 1 tablespoon peanut or canola oil
• 3 garlic cloves, smashed with the flat side of a chef’s knife or minced
• 1 slice ginger, smashed with the flat side of a chef’s knife or minced
• Salt to taste
• ¼ teaspoon sugar
• 1 to 2 teaspoons sesame seeds, to taste
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PREPARATION
1. If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
2. Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

Roasted Red Pepper Filled With Tuna
INGREDIENTS
• 1 medium size or large red bell pepper
• 1 garlic clove
• Pinch of salt
• 1 anchovy fillet, soaked in water to cover for 10 to 15 minutes, then drained, rinsed and patted dry (optional but recommended)
• 1 teaspoon capers, rinsed
• 1 5-oz. can water-packed tuna or olive oil-packed tuna, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil(omit if using olive oil-packed tuna)
• 1 tablespoon plain low-fat yogurt(more to taste)
• Freshly ground black pepper
• 1 tablespoon chopped fresh parsley
PREPARATION
1. Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
2. While you’re waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
3. When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

Spaghetti and Drop Meatballs With Tomato Sauce
INGREDIENTS
• Salt
• 2 tablespoons olive oil
• 12 ounces ground beef
• 6 ounces Parmesan, or about 1 1/2 cups
• 1 bunch fresh parsley
• ¼ cup bread crumbs
• 1 egg
• Black pepper
• 1 large onion
• 3 garlic cloves
• 6 cups canned crushed tomatoes (a little less than two 28-ounce cans)
• 3 bay leaves
• 1 pound spaghetti
PREPARATION
1. Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
2. Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
3. Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don’t burn and cook undisturbed until they’re lightly browned on the bottom, 5 to 6 minutes.
4. Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
5. When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
6. Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
7. Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
8. To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.