Apparently, the worst is behind me.
While my homies in Canada relish in local winter squashes, apples and other fall delights, Houston is experiencing its autumn as well. Last weekend as Rob and I went out for our weekly cronut ride, wherein we no longer buy cronuts, almost overnight, after the torrential rains had abated, there was a bit of a nip in the morning air. Of course, this is still Houston. It is all relative. Translation: It was only 20C (68F) that morning but I was cold in my sleeveless shirt and shorts. My parents are battling frost warnings at night, and their highs are still our lows. A few days later and a few degrees more, we are back in summer mode. As I write this, at 6am on the last Saturday in September, it is 25C, feels like 36C (77F and 97F respectively). Five degrees short of the day’s high. Woe is me. I am really looking forward to this “winter”. Perhaps this could entice more people to come visit me??
While I have not yet been craving kabocha squashes, I spotted a stalk of Brussels sprouts at the grocer. With a cute tag that exclaimed “We’re back!”. In Ontario, I’ve associated Brussels sprouts as fall/winter vegetables and ate my weight in them last year. I broke down and carried the huge stalk home with me, almost cradling like a baby since I did not want to damage them.
I ended up combining a ton of Asian goodies (thank you Viet Hoa) with the Brussels sprouts to create this very nice rendition of Vietnamese pho. The ingredient list is daunting, but it is a fairly simple soup to whip up. The abundance of vegetables creates a flavourful soup without too much of a soup base. The broth is nicely flavoured with ginger, star anise, tart lime juice, salty tamari and aromatic toasted sesame oil. Fresh mint adds a beautiful brightness. For the vegetables, seared Brussels sprouts, baby bok choy and meaty mushrooms make up the bulk of the soup. In addition, I added sliced water chestnuts, julienned bamboo shoots and baby corn (the latter all canned). I haven’t cooked with them before, but the bamboo shoots were akin to short noodles and the water chestnuts added a neat crunch. Definitely recommended. I used a mix of Asian mushrooms (shiitake, Portobello and enoki) but feel free to use just one.
The soup made a ton and filled me up all week long. Leftovers were just as good, if not better. While this may not seem like a fall-inspired recipe, this seems like a Texan fall-inspired meal. A light veggie-filled soup perfect during the hot weather. Hannah told me she may stop to read my blog during the winter, as she lives in Toronto, missing her warm Aussie winters. Please don’t hate me for the abundant heat!
Have you fallen for fall veggies yet?
Brussels sprouts done before:
I love wandering through ethnic grocery stores. There are always fruits and vegetables I don’t recognize. I wonder what they taste like, how to cook them, where they are grown, etc. One of my favourite grocery stores is Bestwin, which I like to describe as a low-cost Asian and Indian grocer. Since I started cooking Japanese, it has been a great way to find affordable Asian ingredients. My goal is actually to try every wacky fruit, vegetable and herb there.
The first one I will tackle is Nira, also known as Chinese chives or Garlic chives. It is in the same family as garlic and is similar to garlic more than chives. It is sold in big bundles but unfortunately doesn’t keep very long. It is common in Asian cooking (Chinese, Japanese and Korean) as well as fusion cuisine. Some other recipes with Nira, that I can’t wait to try, include Miso Soup with Nira, Spring Garlic Chive Soup, Yaki Gyoza (Japanese Dumplings), Japanese Iri Doufu (Scrambled Tofu with Nira), Scrambled Eggs with Garlic Chives, Pancakes with Garlic Chives and Ground Pork, Stir-fried Chinese Chives and Pork, Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives, and Pan seared Halibut with Garlic Chives-Ginger-Coconut Sauce.
I recently got together with a friend who shared delicious Japanese spring rolls at a potluck. It is hard to get excited about spring rolls, but these were special. They were the best spring roll I had ever tasted. I needed to know what went inside those crispy layers, and thankfully she shared it with me. I am not sure what makes them so special, but I think the secret ingredients are the dried shiitake mushrooms, bamboo shoots and nira which balance out the flavours and bring crunch. Enjoy!
As well, this week I am hosting my first blogging event! I have been a fairly regular contributor to Weekend Herb Blogging, and figured it was about time for me to participate as a host. So here I go with WHB #231! These Japanese spring rolls are my contribution this week.
Weekend Herb Blogging, now hosted by Haalo, is all about sharing information and recipes about any herb, fruit, vegetable, nut, grain, seed, flower or plant. For complete rules, check them out here. Otherwise, send me your name, name of dish, post url, location and photo until Sunday, May 2 at 5pm EST at saveur11 AT yahoo DOT ca.