TEA-WILTED GREENS WITH SUMMER FRUIT AND GOAT CHEESE
Recipe from Cooking with Tea by Robert Wemischner and Diana Rosen
4 Tbsp. China black tea leaves (Keemun or Yunnan)
Roast the tea leaves in a heavy dry skillet just until aromatic, about 2 minutes. Do not burn. Remove from the heat and carefully add the boiling water. Steep for 1 minute and then pass through a fine-meshed sieve, reserving the liquid.
Heat the oil over medium heat, in a large, heavy skillet. Add the ginger and stir constantly until aromatic. Do not burn. Add the greens and cook until slightly wilted. Season with salt and pepper to taste. (There should be some liquid remaining.)
Divide the greens among the 4 warmed plates. Arrange the goat cheese and fruit wedges as you like over the greens. Drizzle with olive oil and serve immediately.
Recipe from Culinary Tea by Cynthia Gold and Lise Stern
6 quarts water, divided
Bring 3 cups of the water to a boil in a large saucepan and add 5 Tbsp of the tea leaves. Add the chicken and lower the heat to maintain a gentle simmer until just cooked through, about 10-15 minutes, depending on the size of the chicken breasts. Remove chicken when just done. Strain the tea leaves from the liquid, reserving the leaves. Discard the liquid. Set the chicken aside to cool completely, then dice or shred it. Finely chop the reserved tea leaves and set aside.
Bring 1 gallon of the water to a boil in a large pot over high heat. Add 1 Tbsp of the salt and the wild rice. Cook for 10 minutes uncovered, then drain in a sieve, discarding the salted water.
Heat the remaining 5 cups water to lightly steaming (about 175°) and pour over the remaining 3 Tbsp of tea in a medium bowl. Steep covered, for 4 minutes. (You steep the black tea in cooler water here because there is extensive cooking to follow; this reduces the chance of the liquid becoming bitter). Strain and pour the tea into the pot used for the wild rice. Discard the leaves. Bring the tea to a boil and add the drained wild rice; cover tightly. Reduce the heat to low and simmer for 10 minutes. After 10 minutes, add the white rice. Stir, cover, and simmer for 20 more minutes until tea is absorbed.
In a large bowl, whisk together the chili sauces, vinegar, olive oil, remaining 1 tsp salt, pepper, onion and chives. Add the chopped or shredded chicken and the warm rice mixture, stir in the basil and adjust the seasonings, adding some of the reserved chopped tea leaves to taste. Serve hot, room temperature, or cold. If desired, for a beautiful presentation, place greens on a platter, top with salad, and garnish with additional chopped basil.
For a vegetarian version, substitute 2 15 oz cans chickpeas and 1 15 oz can red kidney beans for the chicken. Drain and rinse the beans, then heat in the hot tea until warmed through.
3 c water
Heat the water to 195º, remove from the stove, add the tea, cover and steep for 4 minutes. Strain out the leaves and pour brewed tea into a pot and return to the stove. Heat on medium heat until just before boiling, add the rice and simmer for 40 minutes until all the tea is absorbed into the rice. Chill.
In a medium bowl combine chilled tea rice with all vegetables. Season with salt and tea dressing. Chill.
Recipe from Ifood.tv
1/2 cup brown rice vinegar
In a blender add brown rice vinegar, sugar, curry powder, garlic, and salt.
Peel the stalk of the lemon grass and then cut the yellow section into thin slices and add to the blender.
In a medium bowl add cucumbers, jalapeno, scallions, and cilantro.
Mix in the dressing, sprinkle with peanuts, and let the salad marinate for 15 to 20 minutes.