Saturday, December 26, 2009
Monday, June 1, 2009
I used to have a list of ‘forbidden foods’, foods I couldn’t eat due to my misconception that they were high in fat and/or high in calories. Although they were nutritious and good for me, I believed they would make me fat. As I overcame this deceptive perception, I began to eat and thoroughly enjoy those forbidden foods, one being the delectable egg. Around the same time I began eating eggs, I began eating organic, which is how I stumbled upon a local farm that produces organic eggs from cage free hens, Windsor Dairy, located in Windsor Colorado. I was first introduced to Windsor Dairy at the Boulder Farmer’s Market where Meg & Arden, founders of Windsor Dairy, are our there weekly educating consumers about why they produce grassfed, organic products. Their cage free organic eggs are a little more expensive then conventional, $5/dozen, but there is no comparison with what you get in return. They are better tasting, nutritious, socially responsible, sustainable and local. Understanding the measures taken in producing better eggs has helped me feel better about what I cook and eat. Check out your local farmer’s market to see what they have to offer…and if you find eggs, try this recipe for BBLD (breakfast, brunch, lunch dinner)…
Poaching eggs is a great way to get all their nutrients while keeping the yolk intact thereby creating rich a flavorful ‘eggcelent sauce’ without adding any extra ingredients or calories.
Poached Green Eggs & Smoked Salmon
- 2 heaping BOULDER BLUES Green tea (or any other fruity green tea)
- 1 TBS white vinegar
- 4 eggs; preferably grassfed, organic, local
- 4 slices whole wheat or multi-grain bread, slightly toasted
- 2 avocados, mashed
- 1 medium tomato, sliced
- 6-8 oz smoked salmon
- 2 cups watercress
- 1 cup red onion, diced
- 4 TBS capers, drained
- ¼ cup dill, chopped
- salt & pepper to taste
- Make Green Tea concentrate: Bring 8 oz water to a boil and let cool for 3 minutes, which will bring water to 175°, a good temperature to steep white tea. Place 2 heaping TBS of tea in an 8 oz measuring cup. Pour hot water over tea leaves and steep for 3 minutes. Strain tea leaves.*
- Preheat broiler for toast.
- Poach Eggs: Place green tea concentrate in small skillet, add the vinegar and bring to a low boil. (I just recently learned about adding vinegar to the poaching liquid from Cooking Light Magazine. As I experimented with this technique, I realized that they were correct; adding vinegar helped set the whites quicker.) Crack each egg separately and place each egg in a small bowl. Individually poach each egg by gently placing egg in green tea concentrate and cook until white is set and yolk remains soft and transparently yellow. Rinse small bowl while egg cooks and fill with warm water. With a slotted spoon, spoon out egg, drain liquid and place egg back in small bowl with warm water. Repeat with remaining eggs.
- In a single layer, place bread on baking sheet, place in oven and broil for 2 minutes, until golden brown.
- Spread avocado mash on toasted bread. Layer smoked salmon, tomato, watercress, and poached egg. Garnish by sprinkling onion, capers, and dill and serve immediately.
How do you poach your eggs? If you have any techniques that might yield better poached eggs, please let me know...
Saturday, April 4, 2009
Sunday, March 29, 2009
Servings: 25-30 appetizers
Prep Time: 40 minutes / Chill Time: 6-8 hours
- 1/2 lb. Large Scallops, roughly diced in 1/4 in pieces
- 12 lb Fresh Halibut, roughly diced in 1/4 in pieces
- 1 orange, juice & zest
- 3 lime, juice & zest
- 1 lemon, juice & zest
- 1 TBS Agave
- 2 heaping TBS MONKEY-PICKED WHITE tea yielding ½ cup *White Tea concentrate*
*How to make White Tea Concentrate: Bring 5 oz water to a boil and let cool for 4 minutes, which will bring water to 160°, a good temperature to steep white tea. Place 2 heaping TBS of tea in an 8 oz measuring cup. Pour 4 oz hot water over tea leaves and steep for 3 minutes. Strain tea leaves.*
**Optional: Reserve tea leaves to make iced or hot tea.**
- 2 tomatoes, diced
- 1 cup fresh cilantro, chopped
- 1 jalapeno, seeded and diced
- 1 serrano, seeded and diced
- 1/2 sweet onion, diced
- 2 Avocados, pitted and chopped
- 1/2 TBS Agave
- 2 TBS Avocado oil
- 1 Orange, juice & zest
- 1 Lime, juice & zest
- 1 Lemon, juice & Zest
- Tea-sonings (Tea + Seasonings)*
*To make Tea-soning grind all the following ingredients together:
- 1 TBS BOULDER BLUES green tea (or any fruity loose tea)
- 1/2 TBS salt
- 1 tsp pepper
- 1 tsp orange peel
- 1 tsp lemon peel
- 1 tsp cayenne pepper
- 1 tsp cumin
- In a large nonmetal-mixing bowl, combine all fish ingredients, cover and place in refrigerator for 6-8 hours or overnight.
- Drain fish in a colander, pressing fish lightly to remove any excess citrus juice.
- Combine fish with salsa at once or cover and place back in refrigerator.
- In a large bowl, mix all salsa ingredients together.
- Cover with plastic wrap pressing down lightly getting rid of any air pockets. Chill for 30-45 minutes.
- Just before serving mix the drained fish and the salsa together. Add salt and pepper to taste.
- Spoon atop of tortilla chips or serve in a bowl along side tortilla chips.
- Garnish with fresh citrus & cilantro
Wednesday, March 18, 2009
Obama, if you or anybody else out there like tea and ice cream, you should kill two birds with one stone and try this delectable treat that is creamy and anti-oxidant rich.
3-1/4 cups whole milk
4 TBS GREEN ROASTED MINT, loose tea leaves
1/4 cup powdered fat-free milk
8 large egg yolks
1 cup agave
1 cup heavy cream
- Place the milk in a medium saucepan and heat to a simmer. Pour half over the GREEN ROASTED MINT tea leaves in a medium bowl and let steep for 30 minutes; strain, pressing all the liquid from the tea bags.
- Stir powdered milk into remaining milk and keep warm over low heat.
- Place egg yolks and agave in a medium bowl. Using a hand mixer or whisk, beat until thick and pale yellow (the consistency of mayonnaise). While mixing, slowly add the hot milk and whisk until blended.
- Stir the egg mixture back into the saucepan and add the tea-infused milk; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180 °F when checked with an instant-read thermometer.
- Strain the custard through a fine mesh strainer into a medium bowl. Stir in cream, cover and refrigerate at least 6 hours before continuing.
- Turn ice cream machine on (I personally use the ICE 20 by Crusinart); pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Monday, March 9, 2009
Jennifer Armentrout, contributor with Fine Cooking, is testing tea ice creams. So I have decided to post a couple of my favorite ice cream you scream we all scream for tea cream...
Crème Caramel Granita
This is the richest and most refined of frozen treats.
4 cups water
¾ cup sugar
6 teaspoons CREME CARAMEL loose leaves
1 cup unsweetened cocoa powder
1 ounce good–quality caramels, chopped
Bring water and sugar to a boil in a large saucepan. Add tea and remove from the heat. Cover the pan and steep for 10 minutes. Strain the tea leaves and discard.
Place the pan over medium–high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes. Remove the pan from the heat. Add caramels and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.
Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes. Serves: 6
Let us know if you have a good cream tea...
To check out Jennifer's blog visit: http://www.finecooking.com/item/9468/green-tea-seaweed-ice-cream
Monday, February 16, 2009
One night when preparing smoked chicken for my family and friends, I realized I ran out of smoking chips but I had a lot of ERAL OF GREY loose tea. The aroma of the tea awakened my senses as I spread the leaves at the bottom of my Carermon Stovetop Smoker. Suddenly I was inspired to create a citrus rub to complement the bergamot and citrus tones of the EARL OF GREY and a creamy EARL OF GREY Gravy to complement the smokiness of the juicy chicken. I have incorporated this recipe in many of my Cooking with Tea classes and it gotten raves reviews. Try is and let me know how you like it!!!
EARL OF GREY Smoked Chicken & Gravy
Preparation: 15 minutes/ Cook Time: 2 1/2 hours
Yields: 6 servings
Season: Fall / Winter
• 3 whole fry chicken, halved & gutted (2-3 lbs each)
• 4 TBS EARL OF GREY, full loose leaves for smoker
• Tea-soning: (Tea + Seasonings = Hand-crafted Tea-sonings)
o 2 TBS EARL OF GREY, grounded
o 2 TBS salt
o 1 TBS pepper
o Zest of 1 lemon
o Zest of ½ grapefruit
o 2 tsp smoked paprika
o 1 tsp rosemary
o 1 tsp garlic powder
Preparation Smoking Chicken:
1. Sprinkle EARL OF GREY full loose leaves at base of smoker
2. Grinder 2 TBS of EARL OF GREY and combine with salt, pepper, lemon zest, grapefruit zest, smoked paprika, rosemary and garlic powder to make Tea-Sonings.
3. Rub Tea-soning over chicken.
4. Place in smoker & cook for 2 hours. Remove from heat and let sit for 20 min. Uncover & broil for 5 -10 minutes or until golden brown. Let cool for 5 -10 min & prepare gravy.
EARL OF GREY Gravy Ingredients:
• ¼ cup coconut oil
• ¼ cup corn starch
• ¼ cup soy sauce
• ¼ cup sherry
• 2 TBS EARL OF GREY Tea yielding ½ cup * EARL OF GREY Tea concentrate (or any earl grey black tea)
*Hot to make Black Tea Concentrate: Bring 5 oz water to a boil. Place 2 TBS of tea in an 8 oz measuring cup. Pour 4 oz hot water over tea leaves and steep for 4 minutes. Strain tea leaves and place liquid in refrigerator to chill or add a little ice to chill faster. **Reserve tea leaves to make iced tea.
• 1 TBS balsamic vinegar
• 1/3 cup agave
• 1 cup heavy cream
• 1/3 cup of juice from smoked chicken
• 1 tsp garlic, minced
• ½ cup scallions, finely chopped
• 1 ½ tsp smoked paprika
• 1 tsp cumin
• Salt & pepper to taste
Preparation of gravy:
1. Heat coconut oil over a medium heat in small pot until melted. Whisk corn starch in with oil until evenly combined and thickens.
2. Add soy sauce, sherry, EARL OF GREY concentrate balsamic vinegar, agave and whisk. Add heavy cream and whisk together until smooth.
3. Gently whisk in juice from smoked chicken.
4. Add garlic, scallions, smoked paprika & cumin and cook for 2-3 minutes, lower heat & simmer.
Wednesday, February 11, 2009
I was making California rolls for a dinner party one night and the sushi rice did not turn out correct and I didn't have time to cook more rice so I decided to scoop the filling in endive spears. The result, a light, crunchy, slightly spicy and fun appetizer. The Matcha tea, a pulverized powder green tea, gives this dish a subtle earthy sweetness and complements the acidness of the lemon and vinegar, the creaminess of the mayo and the spiciness of the wasabi.
• 2 TBS mayo
• 1 TBS lemon zest
• 2 TBS lemon juice
• 1 TBS soy sauce
• 1 TBS Dijon mustard
• 1 TBS rice vinegar
• 2 tsp Ichimi Togarshi, grounded (Japanese red pepper seasonings)
• 1 TBS Matcha, pulverized green tea
• 1-2 tsp wasabi powder (depending how spicy)
• 2 - 8 oz package crab meat (leg & claw), drained & separated
• 1 – 8 oz package surimi crab (imitation crab), drained & separated
• ¼ cup fennel, thinly sliced from of top stalk
• 6 endive heads, separated, rinsed & pat dry
• 1½ Avocado, thinly sliced
• Salt & pepper
• Fresh dill to garnish, thinly sliced
• Sesame Seeds to garnish
Prep Time: 15 - 20 min
Serving Size: 8 -10 (appetizer)
1. In a mixing bowl, whisk mayo, lemon juice & zest, soy, mustard, vinegar, togarsghi, Matcha, and wasabi. Add crab meat and fennel and combine evenly. Salt & pepper to taste.
2. Arrange endive spears on platter. Place 1 slice of avocado on each endive spear and spoon crab mixture in every spear on top of avocado. Sprinkle with dill and sesame seeds & serve immediately or chill.
Sunday, February 8, 2009
I created this Oolong infused Prosciutto & Veggie Frittata because my husband wanted eggs for dinner the other night. As I cooked, I enjoyed a cup of Oolong tea but began to feel guilty because I didn't want to throw away my tea leaves yet I didn't want to re-steep and have another cup of tea. So, I decided to alleviate my guilt by infusing the frittata with a steeping of this buttery sweet Oolong tea which complemented the savory saltiness of the Prosciutto, eggs and earthiness of the veggies. I just served it for my girlfriends for brunch this morning, after a bachelorette night and it seemed to cured everybody's hangover.
- 2 TBS olive oil
- 1/2 medium sweet yellow onion, chopped
- 1 medium yellow squash, chopped
- 1 medium red bell pepper, chopped
- 2 cups mixed mushrooms (shitake, baby bellos & oyster), diced
- 1/2 bunch asparagus, diagonally sliced into 1/4 in (about 2 cups)
- 8-10 large eggs (egg white optional)
- 1/3 cup soy creamer
- 2 TBS VINTAGE OOLONG tea yielding 1/2 cup tea concentrate, chilled*
- 2 ounces sliced Prosciutto, coarsely chopped
- 1 cup Dubliner Cheese, grated
- 1/4 cup grated Parmigiano-Reggiano
- Garnish: 1 avocado, sliced & 1 tomato, diced
- Preheat oven to broil
- Heat oil in medium (oven proof) skillet over medium - high heat. Saute onions until soft. Add pepper, squash, mushrooms & asparagus and saute. Cover for about 3-4 minutes.
- In a large mixing bowl, whisk eggs, creamer and chilled steeped Oolong tea.
- Pour in egg mixture to the veggies in the skillet and gently stir. Cover and reduce the heat to low and cook until eggs are almost set (about 8-10 minutes). Evenly add Prosciutto and basil to skillet and let sit for 1-2 minutes. Loosen edges with spatula and turn off stove.
- Sprinkle cheese on top, place in oven and cook until the top started to brown (about 3-5 minutes). Take out of oven and let sit for 2-3 minutes. Loose edges with spatula.
- Place a large serving plate over the pan and carefully invert to turn out the fritatta. Place another large serving plate over the plated fritatta and invert again so the cheese is facing up.
- Cut into wedges and garnish with sliced avocado & diced tomatoes.