Tea Spot Chef

Chai Infused Black Bean & Hominy Orzo Pasta Salad

2011-04-29T10:41:00.000-07:00

This dish was to tea-licious that I made it on two different occasions in the last two weeks. I created it for my freind's birthday celebration where it recieved such rave reviews that I made a again for the BYBA, Boulder Youth Body Alliance, post DC event.

Before I give you this amazing recipe I should explain a little more about the BYBA, not just because I am on the board, but because it truely is such an amazing orgainization. Founded by Carmen Cool, the BYBA gives teens all the tools and support they need to find the path to celebrate their bodies as vessels that contain their amazing spirits, instead of feeling “trapped” in bodies that don’t fit some externally-imposed norm of “perfection.” The teens that make up the BYBA are Boulder High & Fairview kids that are dedicated to helping their peers build self confidence.

A couple weeks ago Carmen tookl 10 of the kids to DC to speak in front of a congressional briefing on the FREED Act -- the first comprehensive eating disorders legislation to be introduced in Congress, with initiatives in research, prevention, and treatment. This event was featured on Channel 4, you can click on this link if you are interested in viewing the segment: BYBA Goes to DC.

Anyhow, we hosted a post-DC event so the teens can share what they learned, do a slideshow of their pictures, and connect with the community that supports this work. Jared Polis, CO congressman, and many others attended the event. And I was of course responsible for feeding everybody. A generously delicious food donation from the MED, a local Boulder restaurant, and my Orzo pasta salad were served.

This easy to make Chai Infused Black Bean & Hominy Orzo Pasta Salad is a winner for any event. You can make it up to 1-2 days before, just keep it in the fridge.

Ingredients:
• 2 cups orzo pasta
• 3 Chai Tea Bags (I used Gevalia's Spiced Chai, but you can use any tea)
• 3 TBS Olive Oil plus 1/3 cup
• 1 medium white onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp cayenne powder
• 1 tsp coriander
• 1 jalapeno, diced (for extra spice don't seed)
• 1 red bell pepper, seeded & diced
• 1 can hominy, drained and rinsed (Hominy is dried maize kernels which have been treated with an alkali in a process called nixtamalization.)
• 1 can black beans, drained and rinsed
• ¾ cups feta cheese, crumbled
• ½ cup almond slivers (optional)
• 2 TBS Fresh Parsley, finely chopped
• Salt & Pepper to taste

Almond Pesto Drizzle (Optional)
• 3 garlic cloves
• 2 handfuls fresh parsley leaves
• 2 scallions, ends cut
• Optional : 1 serrano, seeded (if you like is spicy)
• ½ cup almonds
• ¼ cup white wine vinegar
• ¼ cup red wine vinegar
• ¾ - 1 cup almond oil

Instructions:
1. Bring 4 cups salted water to boil. Add orzo pasta and chai tea, reduce heat and simmer for 8-10 minutes (al dente).
2. Remove tea bags. Strain orzo, reserving 1 cup of cooking liquid, (note: this liquid will be starchy and will add flavor, help bring the dish together and keep the orzo separated), rinse with cold water and drain. Place in a large bowl. Mix in the reserved cooking liquid and 1/3 cup olive oil. Season with salt and pepper.
3. In a large wok, heat 2 TBS olive oil. Reduce heat to medium and sweat onions, garlic, cumin, cayenne, coriander, and jalapeno for about 2-3 minutes, until the onions are translucent and smells fragrant. Add red pepper and let cook for another 1 minute. Add the hominy and 1 more TBS olive oil. Mix together and cook for 3-4 minutes. Mix in the black beans, turn off heat and let cool. (Note this mixture is delicious without the orzo)
4. Optional: Almond Pesto Drizzle – place all ingredients except for the almond oil in a food processor or blender and blend. Slowly add the oil. Puree until smooth yet still a little chunky.
5. Assemble salad by combining the black bean and hominy mixture with the orzo. Add the feta, almonds and garnish with fresh parsley. Season with salt & pepper. Drizzle the almond pesto and or serve on the side.

This salad is a MUST TRY at your next event...Let me know how it is...

Tea Dyed Easter Eggs

2011-04-20T17:14:00.000-07:00

Using tea to dye your eggs is not only natural, it is also inexpensive. I bet you probably have tea in your pantry that you haven't drank in years...Just use that and then it will be FREE!!! To get a light green color use green tea, for a natural brown color use black tea. Use hibiscus to get a pinkish hue, rooibos for a reddish tint or chamomile for a subtle yellowish tone. Be creative and use what you have in your pantry...

Ingredients:

6 eggs
3 tea bags (1 tea bag/2 eggs) or 1 gram loose tea per 2 eggs
1.5 tsp distilled white vinegar
Optional, for more color add 1/4 - 1/2 tsp Powdered Alum, an aluminum sulphate product used for pickling or baking powder
Optional, for shine: Vegetable oil

Instructions:

Place unshelled eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs, add vinegar and cover with lid. Bring to a boil, reduce heat, add tea (see different tea options from above), then simmer for 5-6 minutes with lid on. Reserve the tea water to use for step #3.
Remove eggs and blanch (place in ice bath) to cool.
Add Alum and ice ice to tea water and cool for 10-15 minutes. Place eggs back into tea water, put in refrigerator over night.
Remove eggs and dry with paper towel.
Option: Rub with vegetable oil to make them shiny.

These eggs are not only pretty, they are safe to eat, and are naturally healthy filled with protein.

Can you think of any other natural ingredients you can use to dye Easter Eggs, (i.e coffee, turmeric, beets, paprika, cranberries, blueberries, Liquid Chlorophyll)...check out this website for more ideas...

Marbled Tea Eggs, A Chinese Tradition & Symbol of Prosperity

2011-04-14T11:50:00.000-07:00

Easter is right around the corner which means it is time to start thinking about dying eggs for the Easter egg hunt. Have you ever thought about using tea to dye your eggs? The Chinese have been using tea to dye eggs for years. They are called Marbled Eggs and are a symbol of prosperity. Below is a recipe for Marbled Eggs. They are a delicious addition to any brunch, especially your Easter Egg Brunch. Ingredients : Serves 6

6 eggs

3 tablespoons soy sauce

1 teaspoon salt

1 tablespoon black tea leaves or 1 tea bag (Use green tea for a lighter color dye)

4 pieces star anise

1 small stick cinnamon or cassia bark

1 teaspoon cracked peppercorns

(optional) 2 strips dried mandarin peel (optional)

Instructions:

Place unshelled eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2-3 minutes. Reserve the water to use for step #3.

Remove the eggs. Place in a bowl with ice and cover with cold water to cool the eggs down. With a knife or the back of a spoon, tap each egg to slightly crack the shells in two or three places. Return to saucepan.

Add other ingredients and stir. Cover and simmer for 2 hours, adding water as necessary. Drain, serve hot or cold. Notes Cook longer for a stronger flavour and a deeper colour. Tea eggs are also known as Chinese marbled eggs for the unique marbling effect on the surface of the egg.

Did you know?

2011-04-11T13:08:00.000-07:00

Gunung Mas Tea Plantation in Jakarta, Indonesia

To make 1 tonne (= 1,000 kg ~ 2,2046 lbs) of dried tea requires approximately...

- 4.5 tonnes green leaves 450 kW electricity

- 500 litres oil (or other fuel), depending on process

- 250 man hours of work

- 23 tea chests (or alternative packaging)

- 3 kg nails (if used with tea chests)

- 2000 tonnes of air! - WOW that is a lot of air...

Air is used for several purposes in tea manufacturing: 1. To remove moisture during withering at relatively low temperatures.

2. To supply oxygen to the leaf during fermentation.

3. To control the temperature of leaf during fermentation

4. To supply heat to the fermented tea for enzyme inactivation and to remove moisture during drying, at relatively higher temperatures.

If you do the math, 4.5 tonnes yeilds 1 tonne ~ 22.22%...

I don't know about you, but it makes me think twice about how much I should appreciate each cup of tea. The next time I take a sip of my tea I will make sure I savor the moment and pay homage to all the work required in making it to my cup and into my belly.

Tea Spot Chef Meets Guy Fieri

2011-02-17T07:40:00.000-08:00

Not a big fan of Minute to Win it, but fantical about the Next Food Network Star, Triple D and Big Bite...What do they all have in common??? One of my idols, Guy Fieri. A really cool guy that just launched his own BBQ Sauce and Salsa line at the Fancy Foods Show last month. Below is a little tea twist on Guy's Salsa Verde.

Tea Twisted Guy's Salsa Verde:
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/2 teaspoon red pepper flakes
• 1 tablespoon chopped garlic
• 1/2 teaspoon capers
• 1 teaspoon anchovy paste
• 2 tablespoons chopped jarred roasted red bell pepper
• 1 tablespoon chopped onion
• 2 tablespoons lemon juice
• *¼ cup Green Tea Concentrate
o To Makte Tea Concentrate: Steep 1 tablespoon of Green Tea in 175 degree water for 3 min. Strain tea leaves & let cool for 3 min.
• 1/3 cup extra-virgin olive oil
• Salt

In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.

Serve it with chips, ladle it over grilled chicken or salmon, or try is as a dipping sauce. You might want to double the recipe so you have extra on hand.

*Tea Spot's Chef Tea Twist

Yield: 1 cup

Prep Time: 5 minutes

Ease of preparation: easy

Tea Tips - Episode 11 "Cooking with Tea"

2010-07-27T21:17:00.000-07:00

Tea-Smoking - Fine Cooking Recipes, Techniques and Tips

2010-07-27T15:48:00.000-07:00

Tea-Smoking - Fine Cooking Recipes, Techniques and Tips

Flat Bread Pizza

2010-07-21T19:46:00.000-07:00

Ingredients:

2 pieces Climber's High Naan, grilled
1 cup Edamame, shelled
1/2 cup white kidney beans
1 avocado, peeled and pitted
1 jalapeno, seeded optional
1 TBS miso paste
1 lemon, juice & zest
2 cup spinach, chopped
1/2 red bell pepper, chopped
1/2 cup goat cheese
1 cup olive oil
1/2 cup white vinegar
salt & pepper to taste

Preparation: Watch video below.

For Climber's High Naan recipe, visit : The Tea Spot Blog

Roasted Green Tea Frico toped with Smoked Salmon Tartar

2010-04-20T21:32:00.000-07:00

An easy-to-make appetizer to celebrate Earth Day...

Ingredients: Salmon Tartar

12 oz smoked salmon, diced
1 1/2 cup creme fraiche
1 TBS Dijon mustard
1 lemon, zest and juice
2 TBS capers, washed & diced
2 shallot, small diced
1-2 tsp cayenne pepper
1/4 cup Italian parsley, finely chopped
1/2 TBS BOULDER BLUES Tea-soning
Garnish: 1/4 cup Italian parsley, finely chopped

Preparation: Salomon Tartar

1. Place all ingredients in a bowl and mix to combine. Place in refrigerator until ready to use.

2. Visit steepitloose.blogspot.com for Roasted Green Tea Frico recipe.

RED ROCKS Glazed & Grilled Portabella (Steak) Wrap

2010-04-13T19:16:00.000-07:00

If I were you, I would make extra Red Rocks Glaze, a healthy and easy to make marinade for chicken, steak, fish and veggies that can be stored it in your refrigerator for up to 7 days.

RED ROCKS Glazed & Grilled Portabella (Steak) Wrap

Yields: 4-6 servings

Cooking Technique: Marinade & Glaze

Ingredients - Red Rocks Glaze

- 1/3 cup Olive Oil

- 1/3 cup Balsamic Vinegar

- 1/4 cup agave

- 3 tablespoons Red Rocks tea, finely grounded

- 1 tablespoon Dijon mustard

- 2 teaspoon salt

- 2 teaspoon white pepper

Preparation - Red Rocks Glaze

1. Mix vinegar, agave & mustard together. Slowly add the oil whisking vigorously to emulsify the dressing (may be done in a food processor).

2. Add Red Rocks, salt & pepper to mixture & whisk. Reserve to marinate portabella (or steak).

Ingredients - Wrap

- 4 large Portabella Mushrooms (or 1.5 lb Flank Steak)

- 2 Avocados, sliced

- 2 heirloom tomatoes, sliced

- 2 cups spinach

- 4 oz. Drunken Goat cheese, sliced

- 4 whole wheat tortilla wraps, slightly grilled

Preparation - Wrap

1. Coat steak or portabellas with 1/2 cup Red Rocks glaze (allow to marinate for 30 minutes). Divide remaining glaze. Use 1/2 to glaze when grilling & the other 1/2 to spread over tortillas.

2. Heat grill to medium. Grill portabellas (or steak) on each side for 4 - 7 minutes, glaze periodically. Grill tortillas on each side for 20-30 seconds. Thinly slice.

3. Spread glaze on tortilla, add avocado, spinach, cheese & tomatoes. Wrap & Enjoy!

Part II: 'TEAS' Your Food: Tea + Seasonings = Tea-sonings

2010-04-07T19:50:00.000-07:00

As I mentioned last week, one of the most creative and fun way to use all the tea in your pantry is to cook with it. In my opinion, the easiest way to get started cooking with tea is to make a Tea-soning. Last week I posted my famous Boulder Blues Tea-soning and this week I am posting another one of my favorite Tea-soning...

I created this Tea-soning specifically to season and sear salmon. The MATE LIMON CHA Tea-soning has very few ingredients, making it easy to make. You don't have to add many other ingredients when using a tea with great depth and various flavors, like our MATE LIMON CHAI.

Ingredients: MATE LIMON CHAI Tea-soning

Yields ~ 8 TBS

· 3 TBS MATE LIMON CHAI, finely grounded

· 2 TBS Salt

· 1 TBS Sugar

· 1 tsp pepper

· 1- 2 tsp cayenne pepper

Hand blend the above ingredients and store your Tea-sonings in a metal or glass container, away from light & moisture, until you are ready to use it.

Next week, my favorite recipe with this Tea-soning...

'TEAS' Your Food: Tea + Seasonings = Tea-sonings

2010-03-30T21:16:00.000-07:00

Photo by Benson's Gourmet Seasonings

One of the easiest ways to use all the tea in your pantry is to use it as a culinary ingredient. Cooking with tea is as old as its history. The ancient Chinese stuffed and steamed fish with oolong leaves; they smoked duck with tea leaves; they infused boiling water with tea leaves to poach shrimp and make marbled hard boiled eggs. There are so many creative, fun and tea-licious ways to TEAS your food. You can TEAS dressings, marinades, brines, spreads, broths, sauces, salsas, soups, etc. In my opinion, the easiest way to get started cooking with tea is to make a Tea-soning.

What's a Tea-soning? Tea + seasonings = Tea-soning, a word I coined when you mix ground tea with other seasonings, spices or herbs.

To make a Tea-soning, use a grinder to finely grind loose-leaf tea. Combine the ground tea leaves with herbs, spices and/or seasonings. Don’t ever grind tea in the same grinder you grind your coffee because it will impart coffee flavors that will overpower the tea flavors. Use what is already in your pantry but be creative. Think about how flavors complement or contrast each other. For example, let's say you have a fruity green tea you want to make into a Tea-soning. Think about what would complement and contrast the fruity flavors of the tea. Although I believe that loose leaf tea is fresher and more flavorful than the tea in bags, you can use teabags. Just rip the teabag open and pour the tea out of the bag.

Below is a Tea-soning I created with our BOULDER BLUES, green tea blended with strawberry & rhubarb. Blending ingredients that complement the fruity flavors (i.e. orange and lemon peel) with ingredients that contrast the fruitiness(i.e. Chipotle Chile pepper, cumin) create layers of complexity. I recently used this Tea-soning to tenderize and bring flavor to hamburgers.

Visit Margaret Studer's, write for Tea-Examiner.com to find my recipe for my famous Casanova Burgers.

Ingredients: BOULDER BLUES Tea-Sonings

Yields ~ 9 TBS

· 2 TBS BOULDER BLUES, finely ground 

· 2 TBS Chipotle Chile Pepper 

· 1TBS orange peel, dried

· 1 TBS lemon peel, dried

· 1 TBS salt

· 1 tsp thyme 

· 1 tsp cilantro flakes 

· 1 tsp cumin 

Vintage Oolong Rice Pilaf

2010-02-02T18:51:00.000-08:00

Photo By: Learning how to cook

Oolong Rice

Serves: 4 – 6

Vintage Oolong goes together just like white on rice and will give ordinary rice a sweet and subtle aroma and flavor.

INGREDIENTS:

1 TBS oil
4 cups water
2 teaspoons VINTAGE OOLONG
2 cups rice
1 teaspoon extra virgin olive oil
salt 1/2 teaspoon, or to taste.

PREPARATION:

In a large pot bring water to a boil. In another pot heat oil. Add rice and coat with heated oil. Add hot water to rice. After 5 minutes add VINTAGE OOLONG leaves. Cover and simmer for an additional 20 minutes or until water is absorbed and rice is ready. Remove VINTAGE OOLONG leaves – they will all be at the surface of the rice.

Serve with Stir-fried Shrimp & Veggies Sprinkled with Tea-sonings.

For recipe visit Steep It Loose!

And The Next Food Network Star Is......

2009-12-26T09:36:00.000-08:00

Too busy to make dinner? Not enough time in the day to spend with your spouse?

If you plan, prep and pre-make a few things in advance you will find the time to do both...

Watch, as I coach you how....

I'm here to help...

I want to hear from you....

Comments, feedback & questions welcomed...

Poached Green Eggs & Smoked Salmon

2009-06-01T10:39:00.000-07:00

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

Ingredients

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

Preparation:

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...

Iron Chef - Beeeeeeeeer

2009-04-04T21:59:00.001-07:00

He meant to say Teeeeeeeeeeeaaaaaaaaaa................

The Food Network's Iron Chef America - The Secret Ingredient Is...

2009-03-29T21:55:00.000-07:00

Did you know that The Food Network just launched a magazine. Well, if you didn't you should because it not only has great recipes & cooking tips from your favorite food network stars; it also has ideas on how to save on food & ways to win some extra money & gain recognition...For example, you can enter an original recipe to the Chairman of Iron Chef America and win $500 toward foodnetworkstore.com and appear in an upcoming issue of The Foodnetwork magazine...

I was so excited to read about this contest since The Iron Chef is one of favorite shows to watch. A couple of months ago I threw an Iron Chef birthday party for myself. I bet you can probably figure out what the secret ingredient was? OK, I'll give you a hint; it starts with the letter T...First 3 people to post the correct answer will win a sample of the secret ingredient...Stay tuned for next week's post and I will tell you how to throw an Iron Chef party...I'll also tell you about my personal encounter with one of my favorite iron chef's!

Anyhow, there is still time to enter Iron Chef's contest in the Food Network Magazine but in order to do so, you need to know what the secret ingredient is...CITRUS!!! What a diverse and intense ingredient. Lemons, limes, oranges, grapefruits, tangerines...Sour, sweet, savory, tart, caramelized, zested, juiced, peeled and seeded...

I decided to keep it simple, fresh, healthy, fun and alway Tea-Licious...

Citrus White Tea Infused Ceviche
Servings: 25-30 appetizers
Prep Time: 40 minutes / Chill Time: 6-8 hours
Level: Easy

Ingredients: Fish
- 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.**

Ingredients: Salsa
- 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

Preparation:

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.

Preparation: Salsa

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.

Presentation:

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

Let me know what you think...

Obama Loves His Tea & Ice Cream...

2009-03-18T10:03:00.000-07:00

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.

TEA + ICE CREAM = TEA CREAM

Ingredients:
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

Directions:

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.

I want to hear from you...

Try this recipe, post a comment and receive a free sample of GREEN ROASTED MINT...

Do you have an Tea Cream Recipe?

Post your Tea Cream Recipe and receive a free sample of your choice of loose leaf tea ...

Creamy Crème Caramel Granita

2009-03-09T09:04:00.000-07:00

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.

INGREDIENTS:
4 cups water
¾ cup sugar
6 teaspoons CREME CARAMEL loose leaves
1 cup unsweetened cocoa powder
1 ounce good–quality caramels, chopped

PREPARATION:
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

EARL OF GREY Smoked Chicken and Gravy

2009-02-16T19:39:00.000-08:00

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
Level: Easy
Season: Fall / Winter

Smoking Ingredients:
• 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.

Matcha California Endive Rolls

2009-02-11T22:59:00.000-08:00

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.

Ingredients:
• 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)
Preparation:
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.

Oolong Infused Prosciutto & Veggie Frittata

2009-02-08T21:03:00.000-08:00

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.

Oolong Infused Prosciutto & Veggie Frttiata

Prep Time: 20 min / Cook Time: 15 - 20 min

Serving Size: 4 - 6

Level: Easy

Ingredients:

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

Preparation:

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.

*How to make Oolong Tea Concentrate: Bring 5 oz water to boil and let cool for 2-3 minutes, which will bring water to 180 degrees, the temperature to steep Oolong tea. Place 2 TBS of tea in an 8 oz measuring cup. Pour 4 oz of hot water over tea leaves and steep for 3 minutes. Strain tea leaves and place liquid in refrigerator to chill. Reserve tea leaves and make freshly brewed iced or hot tea.

Tune in to learn how to make freshly brewed Iced Tea...

The Next Food Network Star Makes a Tea-licious Recipe

2009-01-06T23:42:00.000-08:00

I submitted this video to compete in Season 5 of the Next Food Network Star. I am currently a semi-finalist and anxiously awaiting to hear back from them . In the meantime, check out my video submission for a Simply Tea-licious recipe.

TURNING OVER A NEW LEAF...

2008-12-08T21:42:00.000-08:00

Growing up I was a really chubby kid. Concerned for my health, my parents decided to send me to a fat farm (weight loss camp) where I learned how to exercise and 'eat right'. As a result, by the age of 31 I was obsessed with food and body image. Although it took 18 years, I finally had enough strength and determination to confront my issues and at the age of 31 I can honestly say that I have finally freed myself from all those ridiculous beliefs and have learned the tools to lead a balanced and healthful lifestyle.

Transforming my worst enemy, food, into my best friend has not only allowed me the chance to grow within, it has given me the opportunity to contribute beyond myself to empower others.

My mission in life it to help people create balance in their kitchen and teach people how to connect the dots between conscious cooking, healthy eating and an active lifestyle. That being said, healthy cooking doesn't mean bad tasting, boring foods and an active lifestyle doesn't mean running a marathon or going to the gym 3 hours a day 7 days a week. On the contrary, conscious cooking means exploring different ingredients, understanding their nutritional value and fusing various techniques, cultures and lifestyles. An active lifestyle means doing things that you enjoy, experiencing life to the fullest and just moving your body. For me, balance in and out of the kitchen is not a 'diet'; it is a way of life with informed choices made for your mind, body and spirit.

In my search for balance, I have found tea and have learned numerous ways of how to incorporate it into my daily routine. Taking the time for tea has helped me radically change my life and has given me my health back.