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Green Tea + Gin = Beefeater24

Beefeater 24

Beefeater, the well know Gin Distiller, has recently released a new blend that reaches back to the tea merchant history of it’s founder, James Burrough.

As Beefeater describes its inspiration; “When Desmond Payne, our Master Distiller, stumbled across a fragment of one of his [James Burrough’s] early Victorian [tea] price lists, inspiration struck”.

The new blend entitled Beefeater 24, references the 24 hour period in which the gin’s botanicals which include Japanese Sencha, and Chinese Green Tea, are steeped together to flavor the Gin.

While I can’t speak to the flavor, I certainly find it exciting to see the depths to which Tea is penetrating into our products and culture in the United States. I never would have thought I’d see tea in a nightclub.

Green Tea Steamed Rice


To Add Flavor and Antioxidants to your rice, try this simple steps.

Green Tea Steamed Rice

3 cups green tea
2 cups long grain rice

Following standard cooking directions for you preferred method of cooking, substitute the Green Tea for water.
Any form or rice can be used, but ensure you modify the tea quantities to accommodate the rice you choose.

Varying the type of tea will also vary the flavor. Genmaicha with Brown rice will add an earthy subtle flavor, while Sencha, or Gyokuro will bring a greener flavor.

Green Tea Poached Salmon

Another great Green Tea recipe.
This is a simple, low cost meal for two, and would pair perfectly with some Green Tea Steamed Rice.

Green Tea Poached Salmon
4 heaping teaspoons loose green tea ( could use 4 bags if needed )
2 cups boiling water
4 minced garlic cloves
2 tablespoons grated ginger
1 teaspoon toasted sesame oil
2 teaspoons water
2 tablespoons olive oil
2 half-pound salmon steaks

1. Steep tea in 2 cups hot water for 4 minutes. Remove all tea leaves.
2. Add garlic, ginger, and sesame oil to tea and set aside.
3. In a large skillet, heat 1 tablespoon olive oil. Add salmon to pan and sear for 1–2 minutes, on one side. Turn salmon over and add tea mixture to skillet. Bring to a boil, reduce heat, cover, and poach for 7–10 minutes, until salmon flakes easily.

Serve with Braised Spinach or Green Tea Steamed Rice.

Green Tea Infused Chicken Soup

I love cooking and I love green tea, so when I come across a recipe that brings the two of these together, I just have to share.

Here is a great twist on a chicken soup recipe that infuses your soup stock with Green Tea adding a unique flavor and of course some of the many benefits from drinking Green Tea.

Green Tea-Scented Chicken Soup

1 1/2 pounds of boneless cubed skinless chicken breast (about 3 breasts)
Salt and pepper
4 1/2 cups chicken stock
3 carrots, peeled and chopped into 1/2-inch cubes
1 fennel bulb, cored, quartered and sliced into 1/2-inch pieces
3 leeks, in 1/2-inch slices
1/4 cup Green Tea leaves (sencha)
1 tablespoon lemon juice.

Directions
1. Trim your chicken removing any remaining fat and season with salt and pepper.

2. In a large saucepan, bring your chicken stock to a simmer. Add the carrots, fennel, leeks and a pinch of salt. Reduce heat and simmer until the vegetables are tender. Add the chicken, cover and remove from the heat. Let stand until the chicken is just cooked, about 5 minutes. Using a slotted spoon, transfer the chicken and vegetables to a warm bowl.

3. Add the green tea to the stock and steep for 5 minutes. Strain through a fine sieve lined with cheesecloth and set over a saucepan. Add the lemon juice, and salt and pepper to taste. Reheat, then return the vegetables and chicken to the broth. Ladle into bowls. Serves 4.
Adapted from “Aroma,” by Mandy Aftel and Daniel Patterson of Coi Restuarant. (excerpted from New York Times)

Bon Appetit!

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