TeaChef

TeaChef http://www.teachef.com/ http://www.teachef.com/images/teachef_logo.gif TeaChef http://www.teachef.com/ en-us Copyright 2006 Adagio Teas ilya@adagio.com ilya@adagio.com ccl-onlinetr http://www.teachef.com/view_recipe.html?recipe=409 http://www.teachef.com/view_recipe.html?recipe=409 ccl-onlinetr
Submitted by: Maria Rivera

Prep Time:
Serving Size: Unknown

Ingredients

Directions

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]]> Ilya Kreymerman Green Tea Infused Coconut Chicken http://www.teachef.com/view_recipe.html?recipe=408 http://www.teachef.com/view_recipe.html?recipe=408 Green Tea Infused Coconut Chicken
Submitted by: Maria Rivera

The flavor of the green tea soothes the edges of the fresh ginger. The coconut milk gives this dish a Thai feel. The flavor of the yellow tomatoes is just subtle enough so that it doesn't overpower the dish. Enjoy with your favorite style of rice!

Prep Time: 20 mins prep/ 25 mins cook
Serving Size: 2-3 people

Ingredients
1/2 pound of sliced chicken breast
1 tbs minced ginger
1 tbs minced spring onions
1 tsp salt
1 tsp scalding hot vegetable oil
2 tbs green tea
2 tbs coconut milk
1 small sweet potato, peeled and julienned
1 medium white onion, diced
1/4 medium head of cabbage, sliced
2 small yellow tomatoes, quartered and halved

Directions
1. Combine ginger, spring onions and salt in a small bowl. Heat the vegetable oil until hot and add the ginger mixture. Quickly sear the mixture and transfer to a small bowl. Allow to cool a little and then coat the chicken with this and set aside.

2. Steep green tea in equal amount of hot water for 3-5 minutes (depending on the leaves you use). Strain and mix with coconut milk, combine with chicken.

The next three steps can be done at the same time:

3. Sautee the chicken until just cooked, approximately 10-15 minutes, depending on how thinly the breast meat is sliced. Strain the meat from the remaining juices/tea.

4. Sautee the onions and cabbage in a little oil until the cabbage has softened and the onions are translucent. Add tomatoes and cook a few more minutes.

5. In a separate pan (so that the color doesn't bleed) sautee the sweet potato until just soft.

6. Create a bed of the cabbage, onion and tomato. Cover with sweet potato and add the chicken to the top. Serve with your favorite style of rice.
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]]> Ilya Kreymerman Pesto Salmon http://www.teachef.com/view_recipe.html?recipe=406 http://www.teachef.com/view_recipe.html?recipe=406 Pesto Salmon
Submitted by: Maria Rivera

A lovely salmon dish with pesto and tasty goat cheese will delight the eyes as well as the palate. A simple dish that will add a touch of sophistication to any gathering

Prep Time: Prep: 2 minutes
Cook Time: 15-30 Minutes
Serving Size: 4

Ingredients
1-2 Salmon fillets
1/4 Oz goat cheese
4 Oz Pesto
Salt and pepper to taste.

Directions
Line a 9x9 baking dish with non-stick aluminum foil. Preheat the oven to 350 degrees.

In a microwave safe bowl warm the goat cheese for about 30 seconds or until soft. Place the salmon in the prepared baking dish, and then spread the warm goat over top of the salmon the sprinkle salt and pepper on to the goat cheese for added taste if desired. On top of the goat cheese spread the pesto evenly and liberally for the pesto will be cooked in the oven and form a crust.

Place in the oven and start checking after 15 minutes you want the salmon to be flaky.

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]]> Ilya Kreymerman Green Anji Classic Lemon Poppy Seed Loaf http://www.teachef.com/view_recipe.html?recipe=405 http://www.teachef.com/view_recipe.html?recipe=405 Green Anji Classic Lemon Poppy Seed Loaf
Submitted by: Kellie Sanborn

This is a green-tea infused take on a classic favorite. Lemon and tea are a classic pair, so when deciding how to incorporate Green Anji into a cooking or baking recipe, my thoughts quickly turned to this old favorite. The water is simply replaced by cold brewed Green Anji which subtly imparts its mellow flavor on this citrusy treat. If you have a mortar and pestle, you can increase the green tea flavor by pulverizing the tea and adding the powder to the batter.

Prep Time: 15-20 mins. prep, 55 minutes bake time
Serving Size: 12

Ingredients
Batter:

2 1/4 cups flour
2/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
3 tablespoons poppy seeds
1 large egg
1/4 cup cooking oil
1 1/4 cup cold Green Anji
2 tablespoons lemon juice
zest of one large lemon

Syrup:

1/4 cup sugar
3 tablespoons lemon juice

Directions
Preheat oven to 350 degrees. Mix dry ingredients in large bowl. In a smaller bowl, whisk egg and stir in cooking oil water, and lemon juice and zest. Add this mixture to the dry mixture and mix until moistened (don't worry if it is a little lumpy--you don't want to overmix it because it will make the bread tough). Pour batter into well-greased loaf pan and spread evenly. Bake for about 55 minutes or until a toothpick inserted into the crack at the top comes clean when removed. While the bread bakes, mix sugar and lemon juice for the syrup and microwave until warm. Stir until sugar is dissolved. When bread is ready, poke holes completely through the loaf with a skewer, about 1' apart and pour the syrup over the bread while it is still hot. Allow the bread to rest 20 minutes before removing it and placing it on cooling rack.
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]]> Ilya Kreymerman Quick Creamanji Salmon Slivers http://www.teachef.com/view_recipe.html?recipe=404 http://www.teachef.com/view_recipe.html?recipe=404 Quick Creamanji Salmon Slivers
Submitted by: Maria Rivera

Quick appetizer with complex flavor. A touch of smoked wild salmon brings unexpected harmony with bits of Green Anji tea.

Prep Time: 30 minutes
Serving Size: about 60 appetizers

Ingredients
5 teaspoons dry Green Anji tea leaves
1 c. water
1/4 c. cream cheese
2 T. chopped pecans (about 6 pecan halves)
3 dashes salt
Fresh spinach
.25 lb. smoked wild salmon, or less

Directions
Steep 5 teaspoons of Green Anji tea leaves in 1 c. water (180F for 3 min.), then infuse. Set tea aside. Chop the infused tea leaves.

In small bowl, mix cream cheese with 2 T. of the tea, until creamy. Add chopped pecans, salt, and 3 T. of the chopped infused-tea-leaves. Mix well.

Cut a 1 inch strip from the width of 60 fresh spinach leaves, of similar size. Atop each spinach strip, add a dab of cream cheese mixture. Place a small flake of smoked wild salmon atop each dab. Only use small pieces of salmon, as not to overpower the other flavors.

Serve, or refrigerate. Can be prepared up to 1 hour before serving.

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]]> Ilya Kreymerman Rooibos Gelee http://www.teachef.com/view_recipe.html?recipe=402 http://www.teachef.com/view_recipe.html?recipe=402 Rooibos Gelee
Submitted by: Maria Rivera

A rooibos gelee, with coarse cocoa sugar and lemon whipped cream

Prep Time: 20 minutes to cook, at least 3 hours to chill, 5 minutes to finish.
Serving Size: 10

Ingredients
1/4 c loose rooibos tea
4 c water
2 1/2 T sugar
2 or 3 sheets gelatin
cocoa powder
coarse sugar
1 c heavy cream
1 t lemon extract

Directions
1. Boil water. Add tea and let steep for 5 minutes. Filter through a coffee filter and return to a saucepan.
2. Boil to reduce tea to 2 c. Sweeten with sugar, to taste.
3. Soak gelatin in cold water for 5 minutes. Squeeze out most of the water. Stir into tea.
4. Pour about 3 T tea into shot glasses. Let cool then cover with saran wrap. Chill for at least 3 hours.
5. Mix a couple tablespoons of coarse sugar with a few teaspoons of cocoa powder. Put 1/4 t or so of the mixture on the top of each gelee.
6. Add lemon extract to taste to the cream. It should be noticeably lemony. Whip to soft peaks. Put a dollop on top of each gelee and serve.

Note: If using unsweetened gelatin powder in a packet, follow appropriate directions.

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]]> Ilya Kreymerman Green Anji Cr�me Caramel http://www.teachef.com/view_recipe.html?recipe=399 http://www.teachef.com/view_recipe.html?recipe=399 Green Anji Cr�me Caramel
Submitted by: Maria Rivera

The addition of the green tea in this delicate dessert makes it even more delicate. The tea being very delicate, it gives a very subtle tea flavor to the dish.

Prep Time: about an hour.
Serving Size: 12

Ingredients
Caramel :
-1 cup sugar
-1/3 cup water

Custard
-1 cup whole milk
-1 cup infused green anji green tea
-� 35% cream
-� cup sugar
-1 vanilla bean, split and scrapped
-3 whole eggs
-2 yolks

Directions
Caramel
1- In a small saucepan combine sugar and water. Bring to a boil, and cook, not stirring, until colours turn to amber. If crystals form on side of the pan, using a pastry brush, brush sides with water. Quickly pour into mini-ramequins, swirling to coat bottom.

Custard
1- heat oven to 325 degrees F. (160 C)
2- In a saucepan, heat milk, infused tea, cream, and vanilla, and, to taste, the leaves of the infused tea, until small bubbles form on the side of the pan.
3- Beat eggs and sugar together. Add small amount of hot milk, and stir (if the tea leaves have been added, they can either be left there, or filtered.)Add remaining hot milk. Pour into prepared ramequins, about � full.
4- Place ramequins un large roasting pan. Pour enough hot water to come halfwayup the sides. bake for 10-15 minutes for mini-ramequins, (or 20-30 minutes for 6 ounces /175 ml ramekins) until set. Knife inserted in center should come out clean. Remove from water bath. Cool to room temperature. Run knife around the edge to loosen and invert onto plate to serve. If not serving immediately, refrigerate.
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]]> Ilya Kreymerman Blood Orange and Fennel Marinade http://www.teachef.com/view_recipe.html?recipe=394 http://www.teachef.com/view_recipe.html?recipe=394 Blood Orange and Fennel Marinade
Submitted by: Clare Bell

This tasty, yet subtle marinade hints at sweet orange and fennel and helps to keep grilled meats moist and tender. I prefer grilling chicken breasts, but this would also be great on pork chops or sliced pork loin.

Prep Time: 10 minutes for just the marinade.
Serving Size: 4 to 6

Ingredients
1 generous T. Blood Orange Tea
1/4 c. boiling water
1 generous t. fennel seed
1/4 c. white wine vinegar
3 to 4 T. sherry cooking wine
1/3 to 1/2 cup olive oil
salt and pepper to taste

Directions
Pour 1/4 cup boiling water over Blood Orange Tea in a tempered glass cup. Set aside to cool.

Meanwhile, crush the fennel seed with mortar and pestle.

In a blender, combine tea mixture, crushed fennel (do not drain), wine vinegar, sherry cooking wine, and olive oil. Blend thoroughly.

Add salt and pepper to taste. Pour over meat for grilling. Marinade for 1 to 3 hours, moving pieces of meat occasionally for maximum exposure to marinade on all sides!

Grill meat as you normally would, being careful not to overcook.
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]]> Ilya Kreymerman Pork Chops Ala Orange http://www.teachef.com/view_recipe.html?recipe=393 http://www.teachef.com/view_recipe.html?recipe=393 Pork Chops Ala Orange
Submitted by: Crystal Thomas

Tasty Pork Chops

Prep Time: 10 minute prep time / 1 hour @ 325 degrees
Serving Size: 6 Servings

Ingredients
6 Boneless Pork Chops
Minced Onion
1/2 cup Ketchup
1/2 cup Brown Sugar
1/2 cup Orange Juice
Blood Orange Tea steeped in 1/2 cup hot water

Directions
Preheat oven to 325 degrees. Lay out your pork chops in a baking dish. Sprinkle with pepper and minced onion. Mix together ketchup, brown sugar, O.J. and Tea in a bowl. Pour over pork chops. Cover dish for 45 minutes. Take off cover the last 15 minutes.
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]]> Ilya Kreymerman Turkey Cran- Orange Sam'ich http://www.teachef.com/view_recipe.html?recipe=392 http://www.teachef.com/view_recipe.html?recipe=392 Turkey Cran- Orange Sam'ich
Submitted by: Tracey Jaymes

a different kind of Turkey Sandwhich

Prep Time: 10-15 minutes
Serving Size: 4

Ingredients
1Lb deli Turkey slices
Sub rolls (your choice,I recomend Panini bread)
Blood Orange tea
Cranberry sauce
Almond slivers

Directions
Mix the cranberries and 1t blood orange tea. allow to soften.
Make a turkey sandwichusing half the bun, then lay a small amount of tea and cranberry accross the top. Sprinkle with almond slivers. Top with other half of the bun and enjoy.
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]]> Ilya Kreymerman