Crispy Brussels Sprouts: lemongrass, honey, mint

 

 

 

“In New Yooooork! Its where foodie’s dreams are maaade oooof…there’s nothing I can’t eat! Oooohhh…”

New York: a food lover’s dream.  My mouth starts to water just thinking of all the delectable choices.  Before my trips to New York, my type-A personality comes out and I scour the Internet for the newest and hottest restaurants to visit: eating in the dark, the best vegan food in town, or a famous chef’s newest establishment.  It’s all right there, in one city, and I get to taste-test it all! However, despite my best efforts to be organized, one of my best friends that lives in New York always scoops me up and takes me to a different place.  Low and behold, it’s the best sangria and scallops I’ve ever put into my mouth.  New York, you never disappoint!

During my last visit, I was actually visiting for a food-photography and styling workshop with the very talented Bea Peltre of “La Tartine Gourmande” (that’s a whole other blog post in its own!). After the first day of cooking, styling, photographing and taking in every word that poured from Bea’s mouth, I was ravished! I rushed to meet my friend and we headed over to a restaurant called the “Spice Market” in the meatpacking district.  Now if anyone has been to this area, or even New York, I’m sure you have heard of it.  It’s exactly what the name entails: spices, spices, spices! First glance at the menu and I knew I was in trouble: I want everything! We land on a few dishes to share and one in particular sticks in my memory to this day: the crispy Brussels sprouts with honey, lemongrass and mint.  Oh my, the flavor combinations! I knew I had to recreate this dish to the best of my ability when I got home.  So, that is what I have done here. I have no idea how they made that dish, however, I have played around in my kitchen quite a bit to come up with a close second. Originally this dish did not come with soba noodles, but I really like the addition of the Asian noodles with the lemongrass and mint flavors.  The lemongrass-ginger-infused honey can be made in bulk and used for other Asian dishes.  If you don’t want to bother making the infused honey, regular honey will work but will lack the flavor profile of the infused honey.

Brussels sprouts are great for liver support, increasing the production of liver-detoxifying enzymes.  Actually, any vegetable from the cruciferous family is the liver’s best friend: broccoli, kale, cabbage, cauliflower, etc.  The cruciferous family also has anti-cancer nutrients and protects against heart disease: not a bad group of vegetables to have in your fridge!

 

 

If you have never had soba noodles, you must try them! They are actually noodles made from the whole grain ”buckwheat” and are safe for celiac’s who require gluten-free grains.  Buckwheat also contains “rutin”: a natural phyto-chemical that strengthens blood capillaries.  I used Eden Organic buckwheat soba noodles; the only ingredient is buckwheat flour.

 

 I hope you enjoy this dish as much as I did.  If anyone has ever had the original, I’m sorry I couldn’t replicate it exactly, but I think you will be happy with this version.