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8 quick ways with...

by Chris Halpin

TEA

I love to drink pots and pots of tea. However, caffeine can be a problem for me so, about a year ago, I started to play with my own tisane blends. I wanted them to be full flavoured and satisfying, just like the black and green teas I love. I use loose-leaf ingredients and purchase the sachet pouches (tea bags) separately from David’s Tea, Community Natural Foods and The Light Cellar. In this way, I have more control over the freshness and quality at a much-reduced cost. If you opt for this too, the rule of thumb is 1 t. of ingredient for each sachet. Soothing Evening Tisane I find this to be very comforting, yet still full-bodied. Into a large teapot put 2 chamomile sachets, 2 slices fresh ginger and 2 slices fresh turmeric. Fill the pot with boiling water and steep for 4 to 6 minutes before consuming. Makes 1 teapot.

Rejuvenating Ice Tea

H OW D O YO U T U R N O FF T H E E V E R Y D AY S T R E S S ?

This tastes just like black tea, it’s good hot, but I love ice tea. I always have a pitcher of this in my fridge. In fact, I’m drinking some right now. In a 2 litre heat-proof pitcher put 2 sachets of each – hibiscus, rosehip, lemon balm – and 3 cardamom pods. Fill with water that’s just about to boil. Let it cool to room temperature before refrigerating. Makes 1 pitcher.

The world of tea and tisanes is seemingly endless. I have just recently started to explore the concept of using them the same way as I would use any other herb. Here is some of what I have come up with. Earl Grey and Mint Lamb Chops

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CITYPALATE.ca JANUARY FEBRUARY 2018

The earl grey bridges perfectly with the mint and parsley. Wow! Into a bowl put 1 t. earl grey tea, 1/4 c. fresh mint, finely chopped, 1/2 c. fresh parsley, finely chopped, 2 garlic cloves, crushed, 1/4 c. olive oil, 1 t. each pepper and salt and mix well. Preheat the oven to 400° F. Pat evenly onto a lamb rack and arrange on a baking pan. Place in the oven and roast for 15 minutes for rare or longer to suit your preference. Remove from the oven and let rest 5 minutes before slicing into chops. Serves 4.

Lapsang Souchong Glazed Pork Tenderloin Lapsang souchong is a smoked tea that has fruity overtones, making it perfect for pork. This tea can be a little tricky to find. I buy mine at The Light Cellar. In a bowl, put 1/4 c. liquid honey, 1 garlic clove, crushed, 1 t. chile flakes, 1 t. lapsang souchong and a pinch of cloves. Mix well. Preheat the oven to 400°F. Place 1 large pork tenderloin on a baking sheet, rub with 1 T. canola oil and sprinkle with salt. Place in the oven and bake for 15 minutes. With a spoon, liberally smear the glaze over the pork and return to the oven. Roast for 5 minutes more, then repeat to give it another coating. Return to the oven for another 5 minutes. Remove from the oven, slice and spoon some of the glaze over the pork. Serves 2 to 4.

City Palate January February 2018  
City Palate January February 2018  

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