Saturday, September 11, 2010

This time it's HIS fault!

DH's that is. I've been coming up with idea's for cooking with tea and HE has been....husbandly beast! And a tea sipping Scot at that! Well, here I am in a tea mood with the computer still in hand with a good search engine or two.... I had almost forgotten another of my favorite tea stores! Adagio Teas! After HE poo pooed my idea of using some of my mint tea (see Cultured Cup have teas, coffees, chocolates and more!) in our rice, I saw this recipe at Adagio:

Garlic-Mint Yogurt Sauce

Submitted by: Kara Tawa

This is a great dish to serve with beef or lamb, its a traditional lebanese dish.

Prep Time: 10 minutes
Serving Size: 1 cup
  • 1 cup strained plain yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon adagio spearmint tea leaves
  • 4 minced garlic
  • 1/4 teaspoon of salt
  • 1 sliced cucumber
In a medium bowl whisk yogurt until smooth. Add remaining ingredients. Refrigerate until use.

India cooks use yogurt, mint, and cucumbers often when serving curries, don't ya know. I keep mint tea on hand from tummy upsets already. As the black plague of gardeners (yes, even mint), why not grab it when I want some for a recipe. Yes, it is generally cut a bit finer that what you would do by hand but....

Now what tea lover doesn't have some Jasmine around? Please! I love a nice gentle cup by itself or with lots of Chinese dishes! Look what you can else you can do with it:

Jasmine Tea glaze for Pork or Chicken

Submitted by: Laurie Hall

jasmine tea is used as a glaze that is especially good on pork

Prep Time: 15 minutes for prep
glaze gets better the longer its allowed to sit in fridge
Serving Size: 4
  • 1 cup water
  • 1 tablespoon water
  • 2 spoons jasmine tea
  • 1/4 c olive oil
  • 1/4 c sugar
  • 2 cloves fresh garlic, pressed or chopped
  • 1 teaspoon cornstarch
  • balsamic vinegar
  • pepper
  • salt (optional)
make tea with 1 c. water and strain leaves
add sugar and boil until disolved
add garlic
add pepper
let simmer
put cornstarch in small bowl and mix with 1 tablespoon water to create a paste
while stirring constantly, add the cornstarch paste to the simmering pan in small amounts. continue stirring and adding paste until glaze reaches desired consistency.
remove from heat
add olive oil
let cool
add balsamic vinegar (start with 2 tablespoons) and adjust to desired 'zing'. I use 3 tablespoons
Glaze can be used now but is better if allowed to sit in covered container in fridge.

Can be used to marinate pork before grilling and then basted on a few minutes before removing from grill.

O, tea bag types, all you gotta do for loose tea: cut open the top of the bag!

For these and other recipes go here and enjoy! I did...especially showing DH other people use tea beside just for drinking!

(They too have good teas and other stuff! Again, not getting compensated in any way for this...just sharing. Can you tell who is not a coffee drinker? Humph, should I go see what chiefs are doing with coffee?)



Look what I found on Cooking with Tea [Hardcover]
Robert Wemischner (Author), Diana Rosen (Author)


OH, for more on mint, chect out what Lupicia has to say! (they left out indigestion!)

Anonymous said...

I can honestly say that I have never cooked with tea or coffee before, beer


Ok, be fair! I shared with you! Share with beer! Wine is just to easy and found everywhere!