After a decadent two-day winter feast, today is a noodle soup, fried potato, onion sandwich kind of day.I need groceries.
No farmers' market Saturday for the holiday weekend. No farmers' market last Saturday because of the blizzard. Six days, and then I can buy brussels sprouts and celery root and kale and apples and potatoes and mushrooms and leeks and lentils and other good things.
But the winter hibernation has been good.
We went out for a Christmas Day feast at Su Xing House, and yesterday, feasted on leftovers.
We got two big platters to share. The first features a sweet, smoky sauce that you have to try to believe.
Crispy Soybean Steak with Chef's Special Sauce
See that sexy green vegetable there? I'm not sure what that is. I kind of think it's baby bok choy, but it doesn't say that on the menu. (Update: No. I Googled it and looked more closely - that's not baby bok choy, but I don't know what it is.) The menu calls it "sanhai green." I Googled that. No such mention. Is it a typo? Did they mean Shanghai? Is that bok choy? If you know, let me know. Whatever it was, it was full of flavor.
Chef's Specialty #10, "As You Wish" (bean curd wraps stuffed with braised mushrooms, with asparagus on the side)
The flavor of these wraps was delicious, but I wasn't wild about the chewy texture. Too much mushroom in one bite? That's hard for me to imagine, as one of my favorite dishes at Su Xing is the Mushroom Delight, but maybe the mushrooms combined with that bean curd wrap was too much for me. If you're not that influenced by texture, or if you don't mind foods with a springy, spongy, chewy texture, then I would recommend this. In fact, I can imagine myself having this again someday; that's just how good the flavor is. My other complaint, though, is that I need a sauce with it. No problem in this case, because we combined all the foods together and ate it with the unbelievably sweet, smoky, delicious sauce from the soybean steaks. The Soybean Steak Platter was a clear favorite at our table.
All of this was served with miso soup (shown above), plenty of brown rice, a plate of honeydew melon and pineapple, and of course hot tea.
Our bill came to $37.15 ($45 with tip), and we had enough leftovers for a whole meal the next day. Nothing like Chinese leftovers on Boxing Day.
Ready to go into the oven
Ready to eat
Happy hibernation, happy solstice, happy holidays. At a time of year when people tend to think of giving, sharing, refocusing, and changing, all more pointedly than usual, I encourage you to ask yourself if you can do something for the animals (including humans) and enjoy your future feasts with harm to none.
See that sexy green vegetable there? I'm not sure what that is. I kind of think it's baby bok choy, but it doesn't say that on the menu. (Update: No. I Googled it and looked more closely - that's not baby bok choy, but I don't know what it is.) The menu calls it "sanhai green." I Googled that. No such mention. Is it a typo? Did they mean Shanghai? Is that bok choy? If you know, let me know. Whatever it was, it was full of flavor.
Chef's Specialty #10, "As You Wish" (bean curd wraps stuffed with braised mushrooms, with asparagus on the side)The flavor of these wraps was delicious, but I wasn't wild about the chewy texture. Too much mushroom in one bite? That's hard for me to imagine, as one of my favorite dishes at Su Xing is the Mushroom Delight, but maybe the mushrooms combined with that bean curd wrap was too much for me. If you're not that influenced by texture, or if you don't mind foods with a springy, spongy, chewy texture, then I would recommend this. In fact, I can imagine myself having this again someday; that's just how good the flavor is. My other complaint, though, is that I need a sauce with it. No problem in this case, because we combined all the foods together and ate it with the unbelievably sweet, smoky, delicious sauce from the soybean steaks. The Soybean Steak Platter was a clear favorite at our table.
All of this was served with miso soup (shown above), plenty of brown rice, a plate of honeydew melon and pineapple, and of course hot tea.
Our bill came to $37.15 ($45 with tip), and we had enough leftovers for a whole meal the next day. Nothing like Chinese leftovers on Boxing Day.
Ready to go into the oven
Ready to eatHappy hibernation, happy solstice, happy holidays. At a time of year when people tend to think of giving, sharing, refocusing, and changing, all more pointedly than usual, I encourage you to ask yourself if you can do something for the animals (including humans) and enjoy your future feasts with harm to none.
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