Thursday, January 28, 2010

Coffee Pot Iced Tea


Loose leaf tea is great. Not only does it tend to brew a better beverage than most of the prepackaged stuff, it tends to be less expensive too.

I buy most of my tea in Boston's China Town. There the best bang for your buck is Gunpower (tons of pun intended). This green tea is darker than most and packs a flavor punch that black coffee purists, like myself, will appreciate. Best of all, 250 grams (8.82 ounces) cost me $0.99.

Brewing loose leaf a cup at a time is easy with the help of a tea ball or other similar tool. When it comes to iced tea, however, the point is to make it in bulk. Since I only own one tea ball, I had to get creative.

This summer I experimented making loose leaf sun tea freeform. In other words, I tossed in a handful of leaves, filled the pitcher with water and tossed it on the deck to brew. After a day in the sun, I then used my wire strainer to remove as much of the leaves as possible. The process was messy at best, not to mention that even with a dishwasher cleaning the tools was more than a pain.

I should mention here that you can purchase empty tea bags and make your own. Paying more for my super cheap tea though is not my favorite option.

So the other day, after I failed to fashion a massive tea bag from a coffee filter, it dawned on me. Why not use the leaves as you would coffee grinds? Imagine how easy, and fast, it would be to fill up the auto drip, plop in a filter and some tea leave and mash the on button! Now I must admit that I was skeptic that this method would result in a descent brew... but boy was I wrong.

The quality of the coffee pot method is contingent on a couple factors. First of all, make sure the machine is clean. The gunpowder tea is strong enough to mask any coffee taste that may have made it through, but I would definitely run some white vinegar and a lot of water through before brewing my more subtle Syrian flower tea.

In the end, I had plenty of tea to pour into mason jars and stick in the fridge, and a little left for a hot cup of *BANG*. All in all an incredibly successful experiment. Go ahead. Do try this at home.

Tuesday, January 26, 2010

Creamy Kale and Potato Soup























1 bunch kale (stems removed)
2 large onions (chopped)
2T olive oil
6 small potatoes (chopped)
3C chicken stock
1C h2o
1t dill (dried)
.25C white wine
1t cardamom (ground)
1T cumin (ground)
.5C evaporated milk
2T dijon mustard
salt and pepper to taste

*saute onions in oil till translucent
*add stock and water, bring to boil
*add potatoes, dill and wine
*simmer till fork-able
*blend till smooth
*stir in mustard, and milk

*in separate pot steam kale till tender
*drain well, then add to potato puree
*pulse with blender to desired consistency


initial source: Moosewood Restaurant Low-Fat Favorites Cookbook via weheartfood.com


Simple Curried Carrot Soup


1 onion (chopped)
2T olive oil
1.5T curry powder
1t cardamom (ground)
2# carrots (chunked)
2C chicken stock

*saute onions in oil till translucent
*add spices and cook till aromatic (~1 min)
*add stock and carrots
*simmer till tender
*blend till smooth



initial source: Curtis Akins (Food Network)