Happy TeaDay everyone. I hope you will stop by and share what is in your cup today.
Yesterday responders top picks were Iron Chef and Gourmet Chef. You can still vote and discuss yesterday's topic.
Today's TeaPoll and discussion topic. Do you have a recipe or recipes that include tea as an ingredient? Please share with us!
I am looking forward to sharing TeaDay with everyone, and btw, bottoms up.
Apr 16th, '09, 01:31
Posts: 20891
Joined: Apr 22nd, '06, 20:52
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Location: Back in the TeaCave atop Mt. Fuji
One of my faves!!omegapd wrote:Yes. Tea+water = pretty good.
I love this sauce...
Tea Sauce for All Occasions
This multipurpose sauce is great with a variety of dishes: Brush it on pork loin or salmon before baking, use it as a dipping sauce for dumplings or pot stickers, or try it as a salad dressing. Despite the high fat percentage (mostly because of the olive oil), the sauce is low in fat grams and overall calories.
3/4 cup boiling water
2 teaspoons loose green tea or 2 green tea bags, opened
3 tablespoons minced fresh chives or green onions
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons honey or agave nectar
1 teaspoon minced peeled fresh ginger
1/4 teaspoon minced seeded hot red chile
1/8 teaspoon salt
3 garlic cloves, minced
Combine the boiling water and green tea in a bowl; cover and steep for 3 minutes. Remove the tea bags or strain the tea mixture through a fine sieve into a bowl, and discard the tea leaves. Add the minced chives and remaining ingredients to the tea. Cover and chill for 30 minutes.
Yield: 1 cup (serving size: 2 tablespoons)
CALORIES 38 (81% from fat); FAT 3.4g (sat 0.5g,mono 2.5g,poly 0.3g); IRON 0.1mg; CHOLESTEROL 0.0mg; CALCIUM 5mg; CARBOHYDRATE 1.9g; SODIUM 97mg; PROTEIN 0.3g; FIBER 0.1g
Cooking Light, APRIL 2001
Oooh, this'll be interesting. I have a feeling I'll be adding a few more recipes to my holder... and starting with cherylopal's sauce. Mmm!
My recipe is not so much a recipe, but something to do with old matcha. Soften a vanilla ice cream (leave it on the counter for a bit). Mix in matcha thoroughly. Refreeze. Voila -- matcha-flavored ice cream! Yes, you can user newer matcha, but it makes a great way to "get rid of" old matcha that doesn't brew up so well anymore. If you ever get to that stage, of course.
I did have a recipe that makes a mix, that you then need an ice cream maker for, but I don't have one of those, so haven't test it out yet... also I have a couple recipes for some deserts -- matcha sugar cookies, and another one that's like a strawberry tea roll or something. But I haven't had a chance to try those either.
This morning, nothing green in my cup, but a black tea -- yunnan noir from adagio.
My recipe is not so much a recipe, but something to do with old matcha. Soften a vanilla ice cream (leave it on the counter for a bit). Mix in matcha thoroughly. Refreeze. Voila -- matcha-flavored ice cream! Yes, you can user newer matcha, but it makes a great way to "get rid of" old matcha that doesn't brew up so well anymore. If you ever get to that stage, of course.
I did have a recipe that makes a mix, that you then need an ice cream maker for, but I don't have one of those, so haven't test it out yet... also I have a couple recipes for some deserts -- matcha sugar cookies, and another one that's like a strawberry tea roll or something. But I haven't had a chance to try those either.
This morning, nothing green in my cup, but a black tea -- yunnan noir from adagio.
I have a few recipes clipped but I haven't tried anything yet.
In my cup this morning: Lupicia Nilgiri.
Nice pic Sal! I love the aroma cup set. I have that one too along with a gaiwan,
they have quickly become my favorites.
Have a nice day everyone!
In my cup this morning: Lupicia Nilgiri.
Nice pic Sal! I love the aroma cup set. I have that one too along with a gaiwan,
they have quickly become my favorites.
Have a nice day everyone!
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
I have several tea centered cook books!
Salmon poached in Lapsang mmmmm...
wakin' to some golden monkey
Salmon poached in Lapsang mmmmm...
wakin' to some golden monkey
“Take some more tea,” the March Hare said to Alice, very earnestly.
“I’ve had nothing yet,” Alice replied in an offended tone: “so I ca’n’t take more.”
“You mean you ca’n’t take less,” said the Hatter: “it’s very easy to take more than nothing.”
“I’ve had nothing yet,” Alice replied in an offended tone: “so I ca’n’t take more.”
“You mean you ca’n’t take less,” said the Hatter: “it’s very easy to take more than nothing.”
Apr 16th, '09, 10:06
Posts: 511
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bsteele
Apr 16th, '09, 10:32
Posts: 508
Joined: Apr 1st, '08, 12:43
Location: united states IL.
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silvermage2000
Apr 16th, '09, 11:06
Posts: 20891
Joined: Apr 22nd, '06, 20:52
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Location: Back in the TeaCave atop Mt. Fuji
I cook with tea quite a bit I think. I will have to share a bit more later. But I just made hard boiled matcha eggs. The eggs look marblelized and definitely have a matcha taste to them.
Started the day off with Fukamushi Supreme from O-Cha which rocked. SweeTea enjoyed today's offering. Pyrit was back at the TeaTable today.
Started the day off with Fukamushi Supreme from O-Cha which rocked. SweeTea enjoyed today's offering. Pyrit was back at the TeaTable today.
blah blah blah SENCHA blah blah blah!!!
I really like to make "tea rice" taken from Seductions of Rice by
Jeffrey Alford sand Naomi Duguid. The Oriental name is chazuke - basically - you pour a cup or so of green tea over 1 - 1 1/3 c. cooked rice, garnished with "strong tasting prepared fish " - (like smoked salmon, or shrimp) and seasonings. I used toasted nori and a spice mixture (that includes black sesame seeds, peppers, more dried seaweed, probably a little orange peel) and rice vinegar. Their recipe suggests scallions, parsley .
Its an easy and fast lunch.
I've been drinking Jasmine #12 lately, in the evening. No tea yet til I get to work.
Jeffrey Alford sand Naomi Duguid. The Oriental name is chazuke - basically - you pour a cup or so of green tea over 1 - 1 1/3 c. cooked rice, garnished with "strong tasting prepared fish " - (like smoked salmon, or shrimp) and seasonings. I used toasted nori and a spice mixture (that includes black sesame seeds, peppers, more dried seaweed, probably a little orange peel) and rice vinegar. Their recipe suggests scallions, parsley .
Its an easy and fast lunch.
I've been drinking Jasmine #12 lately, in the evening. No tea yet til I get to work.
That sounds delicious. Thanks for sharing.laran7 wrote:I really like to make "tea rice" taken from Seductions of Rice by
Jeffrey Alford sand Naomi Duguid. The Oriental name is chazuke - basically - you pour a cup or so of green tea over 1 - 1 1/3 c. cooked rice, garnished with "strong tasting prepared fish " - (like smoked salmon, or shrimp) and seasonings. I used toasted nori and a spice mixture (that includes black sesame seeds, peppers, more dried seaweed, probably a little orange peel) and rice vinegar. Their recipe suggests scallions, parsley .
Its an easy and fast lunch.
I don't cook with tea but I will probably try this. The ideas for cooking with matcha sound good too.
Divini-tea Organic Wuyi oolong this morning, with Pinnacle Sencha for lunch.