TeaGuide: Reviews and Ramblings

October 22, 2014

Ramblings: Tea time treats

The word tea doesn’t refer only to the leaf or the beverage — sometimes tea refers to a meal. A British working man might come home and ask his wife “What’s for tea?” just as we here in the USA ask “What’s for lunch … or dinner?”

I originally developed this recipe after a trip to Québec and Montréal, where we had — as usual — purchased a fair quantity of their wonderful maple syrup. Two things I’ve always loved are maple syrup and sweet potatoes. When I fix candied sweet potatoes for Thanksgiving I always include maple syrup, and thought there must be other ways to pair up these two complementary flavours.

Another long-time favourite is almond butter. It’s healthful and it tastes so good. I use it as cake filling, in smoothies, and of course slathered on anything in the baked-goods family. Finally the light bulb went on: why not put them all together?

Well, it worked even better than I’d hoped and it has become one of my favourite teatime recipes. Especially when I can use the sweet potatoes from our own garden, which start to mature in mid-October, just in time for Thanksgiving. I’ve served this simple spread with scones, biscuits, crumpets, toast, and even shortbread many times. Perfect paired with a fragrant Darjeeling, or a malty Assam, or perhaps a smooth Ceylon tea.

Sweet potato butter

The first sweet potato we pulled from our garden this year. It weighed a whopping 800g (1.75 lb) — and it was yummy!

Be sure to use the best quality pure maple syrup, preferably Grade B, which is less refined and much more mapley. Almond butter is available at many supermarkets next to the peanut butter; if you can’t find it, try a natural foods store or look online.

You can cook the potatoes by boiling or baking, tho’ I prefer to cut them into cubes, place them into a shallow bowl, cover with a damp paper towel, and nuke for about twelve minutes or until tender.

Serve this yummy treat at your next autumn tea and I almost guarantee you and your guests will smile. Be sure to let me know how you like it!

Sweet potato butter
About 1-1/2 cups

1-1/2 cups mashed cooked sweet potatoes (about 2 large potatoes)
2 Tablespoons almond butter, unsweetened and unsalted
2 Tablespoons maple syrup, or to taste
1/8 teaspoon grated nutmeg

Place the potatoes into a mixing bowl. Add the rest of the ingredients to the mashed sweet potatoes. Mix well by hand, or purée briefly in a blender or food processor for a smoother texture. Serve with biscuits, scones, crumpets, or tea bread. The butter can be stored in the refrigerator in an airtight container for about two days, but is best served as soon as possible after preparing. (Tip: Be sure the almond butter is at room temperature before mixing it in.)

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All content Copyright 2014 JP Badarau; all rights reserved.

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July 29, 2013

Yummy fresh summer soup … made with tea of course!

Fresh cornHere we are again at midsummer. There are so many beautiful fruits and vegetables in our gardens and in the farm markets — the bounty can almost be overwhelming!

If you have a vegetable and herb garden, pick each one just before you’re going to use it so it’s at its freshest and tastiest. Don’t have a garden, or grow only a few kinds of fresh produce? Then pay a visit to your local farmers’ market.

If you’re not sure what to buy first, may I suggest corn? The season for fresh corn runs from about mid-summer to the end of September depending on where you live. Take advantage of its availability while you can, and this soup is good start. No cooking is required, and once you prepare the vegetables you can just toss everything into the food processor.

There are tools designed specifically for removing kernels from an ear of corn, but we find that our method works just fine: break each ear in half, hold upright on a cutting board, and cut straight down with a very sharp knife as close to the cob as possible. Bell peppersI prefer yellow or bi-colour corn for this recipe; I thought white corn was too sweet and less flavourful, but make your own decision.

In this recipe the tea should impart just a subtle flavour so infuse it at regular strength. I used a Japanese sencha and it perfectly complemented the flavourful fresh vegetables

If you’re interested in herbal remedies, don’t throw away the corn silk. Cut off the dark brown ends and preserve the remaining silk by drying or freezing. Herbalists recommend cornsilk, which is very high in sulphur, in infusion form for bladder infections and simple cystitis. (Of course consult your health-care professional before treating any ailment.)

Some folks think eating raw corn is scandalous, tho’ I often prefer raw to cooked so long as the corn is fresh and the sugars haven’t turned to starch. The kernels fairly burst with flavour! After fixing and enjoying this soup, try tossing raw corn kernels into a salad of tomatoes and cucumbers for another delicious way to enjoy summer in a bowl :-).

Fresh corn and pepper soup
About 4 servings

3 cups corn kernels (about four ears), divided
1 cup green tea prepared at regular strength
1 cup cold water
1 Tablespoon tamari soy sauce
1 medium red, yellow, or orange bell pepper, cut into chunks
2 Tablespoons chopped parsley, preferably flat-leaf (Italian style)
2 Tablespoons chopped cilantro
salt and freshly ground black pepper to taste

Japanese senchaCombine two cups of corn with the water and tamari in a food processor or blender. Process for a minute or so until you get a somewhat chunky purée. Add the bell pepper, herbs, and remaining corn and process for another thirty seconds. Add salt and pepper to taste, then process for another ten seconds or so to blend in the seasonings. Serve immediately, or store in an airtight container in the ‘fridge for one to two hours and serve chilled.

Variations:

> Garnish with halved cherry or grape tomatoes, or with a sprinkling of additional parsley, cilantro, or a mixture.
> To make this soup into a light meal, top each bowlful with about 1/4 cup cooked and cooled edamame (green soybeans). You can find these in the freezer section of your supermarket or natural food store, and sometimes they’re available fresh in Japanese groceries. Cook in boiling water or broth for five minutes; if they’re in the pod remove the pods after cooking.
> Spice things up by adding a small jalapeño pepper with the bell pepper. This variation was a big hit!

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April 7, 2013

Cooking with tea: Curried rice salad

Filed under: cooking,Darjeeling tea,food,tea,tea recipes,Tea sites,vegetarian — by teaguide @ 3:04 pm
Tags: , ,

The calendar says it’s spring, and while some of us are still seeing the last of winter’s snow, already the days have become longer — and for most of us, sunnier and warmer.

blog-cooking-with-tea-curry-rice-salad

Black India or Ceylon tea complements this dish nicely.

With the change of weather we’re starting to crave lighter foods rather than the heavier dishes of winter. This salad is something of a transitional dish: hearty enough for late winter, but also bright and fresh with a promise of spring.

For this dish I recommend you use an India black tea — Darjeeling, Assam, Nilgiri — or a lively Ceylon. Steeped the tea to regular strength. As always in these recipes, one cup of tea refers to an eight-ounce measuring cup. Basmati is a naturally white rice with a light nutty flavour and aroma; you can substitute jasmine — another naturally white rice with a lightly floral aroma — or if you can’t find either one just use plain white rice.

Serve this as an accompaniment to your favourite main dish in place of rice pilaf. Or for a light lunch toss in a protein source when you add the vegetables. For me that’s tofu sautéed in olive oil with a sprinkle of tamari soy sauce. And if you can find fresh spring vegetables like sweet peas or asparagus, toss them in as a substitute for, or in addition to, the celery or the bell pepper according to your taste.

This recipe is easy to double or triple for a crowd and keeps well on a buffet table.

Curried rice salad
About 6 servings as a side dish

2 teaspoons extra virgin olive oil, divided
1/4 cup chopped onion
1 cup white Basmati rice
2 teaspoons curry powder (or more to taste)
1 cup steeped black tea
1 cup water
2 Tablespoons tamari (or Kikkoman) soy sauce
1 vegetable bouillon cube or 1 teaspoon dry vegetable bouillon or broth
2 Tablespoons white wine vinegar
1 teaspoon sugar
1 Tablespoon chopped unsalted cashews, preferably raw
1 cup celery, diced
1 cup bell pepper, diced (preferably use two or more colours)
1 scallion, white and green parts, thinly sliced
salt and pepper to taste, optional

blog-cooking-with-tea-curry-rice-salad2

Curry powder gives this dish a flavourful “kick.”

In a heavy skillet heat the olive oil over medium heat. Add the onion and sauté for two or three minutes, then add the rice and curry powder and continue to sauté until the onions are tender but not browned. Stir in the tea, water, tamari, and bouillon. Raise heat and bring to a boil (if using a bouillon cube, break it up with a spatula until completely dissolved). Reduce heat to low and simmer, covered, until all liquid is absorbed, about fifteen or twenty minutes. Meanwhile, in a small bowl, mix together the vinegar and sugar until the sugar is dissolved. When the rice is fully cooked, remove the skillet from the heat and stir in the vinegar mixture along with the cashews and vegetables. Toss with a fork and spoon until all ingredients are well mixed. Adjust seasonings if necessary. Transfer to a serving dish or storage container and cool to room temperature or chill in the refrigerator. Serve cool or chilled.

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