Hit me with your best pot.

Tea Humor 

Some people believe tea is boring, old lady, or old fashion.  When I had my tea house I was trying to change those preconceived notions.  It can be those things but can be serene, calming and quite humorous and self-deprecating.

                   

Oh my....

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I knew it.  Poor little bear did not know what he was getting into....

Japanese Green Tea Reduces Dementia

My grandfather died of Alzheimer's, though not dementia I believe they are similar.  So reading this article struck me as important.  I already like Japanese green teas, so it is not a stretch for me personally.  This just makes me feel a little better drinking something I already love to drink so, this is an added bonus for me.  

It seems the steaming process and shading of most Japanese green teas is what produces ECGC (epigallocatechin). It is believed that ECGC is what lowers the risk of getting dementia. They were able to see a measurable, but much smaller reduction of risk of dementia with drinking oolong or black tea.  According to the study, Japanese teas provide up to 24% reduction of dementia.

For everyone who does not drink Japanese green tea, I hope this article gives them the impetus to try Japanese green teas, especially if they have a history of dementia in the family. I hope they discover the wonderful taste and huge variety of Japanese green teas so if one does not work try the others (Gyokuro, Matcha, Sencha, Bancha, Houjicha, et al....) and they steep correctly before they decide it is not for them.  

Thai curry carrot soup

Just made this soup last night.  Boy is it tasty and perfect for the cooler weather. 

1 leek, sliced

2 tbls butter or oil

4 lbs of carrots, cubed

2 inches of fresh ginger, minced

3 cloves of garlic minced

2 small potatoes, minced

8 cups of vegetable broth or more

2 tbls or more Thai curry paste, to taste

Coconut flakes about 1 cup

(Can get these with red and green Thai curry pastes in Ethnic Aisles or Asian grocery stores. I used a red hotter paste)

1. Melt butter in a large pot.

2. Add leek and stir on medium-low heat until leeks are softened.

3. Add carrots, ginger, garlic and potatoes: occasionally stir for 10 minutes.

4. Add vegetable broth and raise heat to high.

5.  When it starts to boil lower heat to a nice simmer and cook for 10 minutes.

6. Add curry paste and continue simmering for another 10 minutes.

7.  Take off heat to cool.

8. Either use an immersion blender or wait 20 minutes and puree in a food processor.

9. Garnish with coconut flakes

Beet Greens, Roasted Pepper & Feta Quiche

Beet Greens, Roasted Pepper & Feta Quiche is a recipe I created at my teahouse about 5 years ago. I am half Polish and am use to eating boiled beet greens.  I also know that feta cheese goes well with beets, so why not beet greens.  If you prefer goat cheese to feta cheese use that instead.  I have used goat cheese many times in this recipe instead of feta and it tastes delicious.   

Makes 6 servings

8 large eggs

2 cups heavy whipping cream or whole milk

¼ teaspoon salt or to taste

¼ teaspoon black pepper or to taste

¼ teaspoon ground nutmeg

2 cups chopped beet greens, tightly packed, blanched and squeezed dry (see note)

½ to ¾ cup crumbled feta cheese

½ cup chopped roasted red peppers

1 (9-inch) deep-dish pie shell or homemade crust

1. Preheat oven to 375 degrees.

2. In a large bowl, whisk eggs and cream. 

3. Add salt, pepper and nutmeg. 

4. Stir in beet greens, feta and roasted red peppers.

5. Pour mixture into piecrust and bake in preheated oven for an hour, or until golden brown and set.

6. Let sit at least 10 minutes before slicing.

7. Serve hot or at room temperature.

Note: If beet greens are unavailable, fresh spinach or Swiss chard can be substituted.

Favorite types of teas

For me, I love and have sipped all types of teas.  I really see the value in most teas as long as they are quality made.  On that note my personal favorite teas are

1. Jade Oolongs-  I love the flowery yet subtlety fruity flavor and the complexity of greener oolongs.

2. Sencha- I love the brothy, yet refreshing sweet flavor and the taste of steamed veggies and fresh seaweed. 

3. Matcha-I love the vegetal yet sweet taste with a good caffeine boost from consuming the leaves. 

4. Pouchong-I loves the sweet, mild, floral and fruity flavor.

5. Jasmine Pearl Green- I love the complex yet sweet  floral flavor that comes from a nicely scented jasmine tea.

6. Genmaicha- I love the toasty aroma and nutty flavor that comes from the roasted rice.

7. Silver Needle- I love the sweet, vegetal and delicate flavor.  

8. Darjeeling-I loves the second flush with its full body and muscatel, complex flavor. 

Honorable mentions Puerh teas, Gyokuro, Dragonwell, White Peony, Iron Goddess of Mercy,the list could go on and on.  As you may have noticed I prefer greener oolongs, floral flavors, and Japanese green teas.

Rustic Style Not Glue

Here is my recipe for Potato Leek Soup Rustic Style.  I prefer it rustic style because whenever you puree the soup in a food processor you get a tasty, but gluey soup. I know there are methods to make it less gluey, but I like it this way too.

1/4 cup butter

2 leeks, chopped 

2 pounds potatoes, cut into cubes (I prefer not to peel unless the skins are really tough)

8 cups of vegetable broth

2 cups water 

1/2 teaspoon cayenne pepper

2 teaspoons of thyme

2 teaspoons of oregano

1 teaspoon salt

Black pepper to taste

1. Heat the butter in a large soup pot over medium heat. 

2. Add the leeks and cook, stirring occasionally, until the leeks have completely cooked down. 

3. Add the potatoes cook for about 15 minutes, stirring occasionally.

4. Add the broth, water, and the seasonings. 

5. Bring to a boil and lower to a simmer. 

6. Simmer for 25-30 minutes, or until the potatoes are so tender that they’re almost falling apart. 

7. Use a potato masher to mash as much of the chunks as you can, the soup should still have chunks of potato visible. 

8.  Adjust seasonings and serve the soup with toppings of choice.

Tea culture

There are so many different ways of serving tea and culture behind it. Some countries have very elaborate rituals and some have a very distinct way of brewing tea. For many cultures, people bond over tea and it is a very social thing.

 Chinese tea

English tea

Indian tea

Japanese tea

Tibetan tea

Moroccan tea

Russian tea

Cherry, Pepita Shortbread cookies

A recipe I came up with when I owned my teahouse about 5-6 years ago. 

Dried Cherry, Pepita Shortbread cookies

1 cup all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon of vanilla, preferably real vanilla

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1/4 cup of dried cherries

1/4 cup of pepitas

1. Preheat oven to 350°F. 

2. Lightly butter 9-inch-diameter springform pan. 

3. Whisk flour, sugar, and salt in medium bowl to blend. 

4. Add 1/2 cup butter and vanilla; rub in with fingertips until mixture resembles coarse meal. 

5. Mix cherries and pepitas.

6. Gather dough together and form into a ball; flatten into a disk. 

7. Use cookie cutters to cut cookies in the desired shape. 

8. Bake for 10-12 minutes. 

Making of Oolong tea

This is the process of making oolong tea in the Wuyi Mountain in Fujian providence of China.  This is the traditional way of processing tea.  It is done by hand by experts who have learned the craft from their parents, grandparents, etc... (knowledge handed down from generations). Wuyi is the mountain where oolong tea is said to originate.  

Golden Split Pea Soup with Butternut Squash

It is getting to be soup season in the Northern hemisphere.  This soup is a hearty stick to your ribs soup.  It is also tasty and the spices give you a warm feeling on those cold miserable days when the wind cuts right through to your bones.

Golden Split Pea Soup with Butternut Squash

1/4 cup olive oil

1 large yellow onion, minced

2 large cloves garlic, minced

1 jalapeno chile, halved lengthwise, optional

2 teaspoons garam masala (Indian spice blend)

1 1/2 cups yellow split peas

6 cups vegetable broth

2 cups peeled butternut squash, 1/2-inch dice

3/4 cup peeled tomatoes, finely chopped

3 tablespoons chopped cilantro

salt and freshly ground black pepper

1 tablespoon lime juice, or to taste

toasted squash seeds, garnish

more cilantro, chopped, garnish

1. Heat the olive oil in a large pot over moderate heat. 

2. Add the onion, garlic, and chile and saute until the onion is soft and beginning to color about 10 minutes. 

3. Add the garam masala and cook, stirring for a minute or two to toast it, then add the split peas and the stock. 

4. Bring to a simmer, cover partially and adjust the heat to maintain a simmer. 

5. Cook, stirring occasionally, until the split peas are just tender, about 45 minutes. 

6. Add the squash and the tomatoes. Simmer gently, partly covered, until the squash is tender, about 15 minutes. 

7. Stir in the cilantro and season with salt, pepper and lime juice to taste. 

8. Garnish with toasted squash seeds and cilantro.

9. Serve immediately.

Pumpkin Cream Sauce with Cavatappi

This is a recipe I just made up last night.  I was making pumpkin pie from the pumpkins I grew and had some leftover cooked pumpkin and evaporated milk.  I was surprised on how tasty it was.  

Pumpkin Cream Sauce with Cavatappi

1 cup of fresh pumpkin, 1 in cubed

1/2 cup of evaporated milk

dash of nutmeg

dash of cinnamon

dash of ground cloves

dash of salt

1/2 teaspoon of red pepper flakes

1 tsp of minced ginger

a couple dashes of cracked black pepper

1/4 cup of Parmesan cheese

2 cups of Cavatappi noodles or other noodles

fresh grated Parmesan cheese, garnish

1. Steam the pumpkin for 10 - 15 minutes until really soft.

2. While the pumpkin is steaming get a pot of water ready to boil the noodles.

3. In a food processor blend the pumpkin and milk.

4. In a medium-large saucepan put the pumpkin mixture, nutmeg, cinnamon, cloves, salt, red pepper flakes, ginger,  black pepper and Parmesan cheese.

5. Gently heat on medium-low heat for 5 to 10 minutes.

6. When pasta is cooked drain pasta reserving a 1/4 cup of pasta water.

7. Put pasta and pasta water with pumpkin mixture in the saucepan and gently heat and coat pasta for 5 - 10 minutes.

8. Plate and garnish with freshly grated Parmesan cheese. 

Baked Pears with Dulce de Leche

I have pears at home and extra dulce de leche I already made. So this is the recipe I made because I wanted to use both. Ice cream I bought, but do have an ice cream maker and is not necessary. This is a real simple dish to make.

Baked Pears with Dulce de Leche

4 pears, cut in half with seeds and stem cut out, peel if you like I did not (I used Barlett)

2 tbls of butter

4 tbls of dried cherries, can use other dried fruit or mixture

4 tbls of walnuts, chopped

1/4 - 1/2 cup of dulce de leche

4 scoops of French Vanilla ice cream (optional)

cinnamon, sprinkle on top

1. Heat the oven to 400 degrees Fahrenheit.

2. Melt butter in a shallow pan or two pans.

3. Place the pears inside down in the pan(s).

4. Place in oven and cook for 15-20 minutes.

5. Turn over pears, check to see they are mainly cooked, if not return for 5 - 10 more minutes.

6. Divide the dried cherries and place some in each pear half (about 1/2 tablespoon on each half).

7. Divide the walnuts and place in each pear half, see step 6.

8. Put in oven and cook 10 minutes more.

9. Take out of the oven and put 2 pear halves on each plate.

10. Make sure the cherries and walnuts are on the pear and drizzle or dollop the dulce de leche on each pear half.

11. Scoop some ice cream if you like and sprinkle everything with cinnamon.

Smooth Criminal Drinking My Tea.....

Cussing and tea tattoos: tea drinking is badass

Love, love this article though it is almost 6 months old.  If I was getting a tea tattoo I would get something close to the picture below.  Or maybe the classic 2 leaves and the bud of fresh tea.  Not sure if I would get anything else with it.  I believe I would ask the tattoo artist for their advice.

Part of the reason I really like the article is I really enjoy tea and it is helping dispel the misconception of tea of being old lady, old fashion, dowdy, etc....  Nothing wrong with proper English tea, but people drink tea in many different ways and from many different cultures.

My old blog http://verdurastea.blogspot.com/