TeaGuide: Reviews and Ramblings

March 24, 2015

Cooking with tea: Hot and sour sesame noodles

This is one of my favourite tea recipes, and it’s especially nice as a warm-weather lunch or light dinner, or as part of dinner. The recipe was inspired by a dish served at a bistro in a small New Jersey town. I convinced the chef/owner to give me his list of ingredients, and from there I tweaked it around. One key component that I added was tea.

As I tried various teas to see which one worked best, I was surprised to find three very different teas that each complemented the dish in its own way.Hot and Sour Sesame Noodles My first test was with a slightly smoky Georgia tea, because I like a cup of smoky tea with spicy foods. Yummy! When I fixed the dish with rice noodles I tried genmaicha, a user-friendly green tea mixed with toasted rice kernels. Another hit! Then came the day when I really wanted this dish but didn’t feel like steeping up another pot of tea, so in my laziness I used leftover oolong tea. Bingo once again!

My favourite tea for this is oolong, but choose whichever you prefer. For best results use strong tea made with twice as much leaf as usual and steeped for the regular time. If you’re using oolong, make sure it’s not a floral variety (believe me, it’s yucky). A peachy/nutty generic “Formosa oolong” works best.

Now about the other ingredients … You can use almost any kind of noodles or pasta you like; I’ve used wheat, whole wheat, rice, buckwheat – even ramen noodles. Adjust the amount of garlic and cayenne to your own taste. Rice vinegar is available at most supermarkets. The only really exotic ingredient is gomasio, a mixture of salt and sesame seeds sold in natural food stores. If you can’t find it, substitute plain sesame seeds.

The recipe is easily doubled, tripled, or more to serve a crowd, and it’s tea-rrific for picnics or buffets.

Hot and sour sesame noodles
About 4 servings

3/4 pound (12 ounces) noodles, linguine, or pasta
1 teaspoon light oil (peanut, sunflower …)
1/4 cup tomato paste
1/4 cup rice vinegar
1/3 cup strong tea, cooled
2 Tablespoons maple syrup, agave, honey, or other syrupy sweetener
1 Tablespoon tamari or Kikkoman® soy sauce
1 teaspoon garlic powder
1/2 teaspoon crushed cayenne pepper flakes
1 teaspoon toasted sesame oil
Gomasio or sesame seeds
Suggested toppings: cubed tofu, shredded lettuce, shredded carrots, bean sprouts, sliced cucumber, sliced celery, slivered canned water chestnuts, sliced snow peas, slivered scallions, cooked and cooled broccoli florets

Prepare the noodles to al dente tenderness. Rinse with cold water, drain well, and place in a large bowl. Toss the cooked pasta with the light oil; set aside. Mix the tomato paste and vinegar together in a small bowl. Add the remaining ingredients, blending well. Divide pasta into four dishes, top as desired, then spoon on the dressing. Sprinkle each dish lightly with gomasio. Enjoy!

Follow TeaGuide on Twitter @TeaGuide1

Friend TeaGuide on Facebook

Contact us by email about reviewing your tea or tea-related product, or to be interviewed.

We love to hear your comments!

All content Copyright 2007-2015 JP Badarau; all rights reserved.

Advertisements

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.)

Follow TeaGuide on Twitter @TeaGuide1

Friend TeaGuide on Facebook

Contact us by email about reviewing your tea or tea-related product, or to be interviewed.

If you’d like to leave a comment about this blog post for publication, please scroll down to the link that says “Leave a comment.”

All content Copyright 2014 JP Badarau; all rights reserved.

# # # #

October 13, 2014

Review: Tea for two at Dobra

Recently DH and I drove up to Black Mountain, North Carolina, from our home in South Carolina, to have tea at Dobra Tea. The day was grey and drizzly so it was not quite as pleasant a drive as it could have been, tho’ still scenic as only the Blue Ridge can be.

Back when I was the editor and publisher of TeaGuide Worldwide Tea Directory (from 1997 to 2012), I learned that tea was almost as popular in Czech as are their wonderful beers, and was delighted to list Prague’s Dobra Cajovna in the Directory. I was even happier when Dobra opened their first tea house in the USA, hoping that a location would open somewhere near us in the NYC area. Sad to say that as new Dobras opened their doors each was further away than the last. (Dobra tea houses also opened elsewhere in Eastern Europe, so I was hoping that if there wasn’t one near us in USA they might decide to locate near Bucuresti, Romania, where it would also be possible to visit. Alas, this was not to be either.)

In 2005 we moved to South Carolina, and a couple of years ago I heard that a Dobra Tea House opened in Asheville, North Carolina. Hmmm, getting closer! Then I heard of another Dobra opening in Black Mountain, a small town about twenty minutes from Asheville.

When DH came home from work one evening and told me that he had a day off next week and was there anything special I’d like to do, I immediately said “Let’s go for tea at Dobra Tea in Black Mountain!” On days when DH doesn’t go to work — weekends, holidays, and any other days off — we spend the mornings together over several pots of tea. And we enjoyed going to tea houses in New York, Montreal, and other places we used to travel to. So off we went.

Black Mountain is a charming little town with small shops and restaurants lining the main street. The tea house is set somewhat back from the other businesses. It’s a lovely wood building with a sizable terrace and a serene ambiance.

Although the day was rather dismal, inside the tea house was bright and welcoming. We walked through the front door past a variety of seating areas, of low tables with cushion seating as well as tables of standard height with chairs or benches. Little nooks off to the sides held book shelves. We picked a table in the front of the tea house where it was filled with light.

We were each handed a thick binder that listed all of Dobra’s tea, tisane, and food offerings. Each beverage and dish was fully and clearly described, and most were illustrated. It took us a while to browse through the book. Our lovely  hostess offered to answer any questions or make recommendations.

For DH the choice was clear: he prefers black teas and has become quite fond of teas from Nepal; there was a Nepal Ilam on the menu. He ordered homemade halvah to accompany it. My starting selection was matcha, sort of like soup before the meal. The matcha was perfectly frothy and brothy, and was accompanied by daifuku — mochi filled with sweet red bean paste. The mochi was wonderful, both in texture and flavour.

When we finished our first teas, DH asked for a refill of his Nepal, while I needed my usual morning oolong. After consulting with our hostess as to the most floral of their Taiwan oolongs, I decided on their Jin Xuan, which I have been favouring of late. I also ordered a serving of baba ghanouj, a dish that I adore — it’s fairly common in the NYC area tho’ rarely seen on menus here in the Southlands.

The oolong tea arrived in a tiny clay teapot along with a cup and a carafe of water for additional steepings, kept hot over a tealight candle. The Jin Xuan did not disappoint; it was exactly what I wanted. The “baba ghanouj” was another story. This dish is a combination of eggplant and sesame tahini, and was so described on the menu. What arrived was more of an eggplant salad — no tahini in sight. It wasn’t bad, it just wasn’t baba ghanouj.

Service was somewhat awkward: the “salad” rested in a small bowl with a small wooden paddle. As it was rather lumpy it was difficult to dish it out much less spread it on the accompanying very dry, thin crackers (not the pita bread the menu had noted) and some equally awkwardly large chunks of raw vegetables. As the whole plate was generously dusted with za’atar I decided to just do the best I could with it. Again, it wasn’t awful — but I would certainly never order it again.

My oolong provided six outstanding infusions, so that kind of made up for the disappointing nosh. Most of all, I had the opportunity to enjoy morning tea time with my DH without having to fix the teas myself — not that I really mind, tho’ it is quite nice when someone else handles this important job! A sip of DH’s Nepal tea demonstrated that it was expertly prepared.

So bottom line: three excellent teas, two excellent sweets, comfortable seating and surroundings. I’d say it was a near-perfect tea. With the autumn colours now nearing their peak in the Blue Ridge area of southern North Carolina, this has no doubt become a very pretty drive, and and I’m looking forward to our next trip to Black Mountain and Dobra Tea.

Dobra Tea, Black Mountain, NC

Dobra Tea, Black Mountain, NC

Dobra Tea, Black Mountain, NC

There’s a lovely terrace — unfortunately it was raining the day we visited.

Dobra Tea, Black Mountain, NC

A bright and welcoming interior — the table next to ours.

Dobra Tea, Black Mountain, NC

There are also several low tables with floor cushions.

Dobra Tea, Black Mountain, NC

A beautiful display of mostly handmade tea ware.

Dobra Tea, Black Mountain, NC

More tea ware and pretty art work on the walls.

Dobra Tea, Black Mountain, NC

I loved these little cups with the Dobra logo displaying many of their teas and tisanes on the counter so you can see and sniff before you decide.

Dobra Tea, Black Mountain, NC

Our table in the front window. My setting is a cup and small clay pot of Jin Xuan Taiwan oolong; the carafe with tealight candle provided water for six infusions. DH’s setting is his second pot of Nepal Ilam black tea. The green book on the chair on the right is the tea house menu.

Follow TeaGuide on Twitter @TeaGuide1

Friend TeaGuide on Facebook

Contact us by email about reviewing your tea or tea-related product, or to be interviewed.

If you’d like to leave a comment about this blog post for publication, please scroll down to the link that says “Leave a comment.”

All content Copyright 2014 JP Badarau; all rights reserved.

# # # #

Next Page »

Create a free website or blog at WordPress.com.