Tea Time

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I personally know more people who enjoy the ritual of coffee on a daily basis than tea, however coffee never sat well with me and had that not been the case I likely would have fallen into the coffee camp and missed out on some wonderful taste experiences that can only be found in tea.

I had given up drinking tea for a while but recently had the good fortune to become reaquainted with it’s pleasures thanks to a friend with a generous spirit and access to a great tea store, Infusion Bouteaque in Fort Langley.

Here are the teas I have added to my collection:

Tiger Hill: An exceptional Nilgiri tea with floral notes. A blend of leaves from three crop periods give it a rich aroma and smooth taste.

Creme Earl Grey: Black tea with cornflower petals and bergamot.

Russian Caravan: A black tea blend with qualities of China and Assam.

Versailles Lavender:  A black tea with lavender and cornflower petals.

Organic Pussimbing: A Darjeeling green tea.

Good Feeling Sencha: A green tea with  papaya, pineapple, strawberry, raspberry, currants and rose blooms.

Passion Fruit Mango: A green tea with mango, mangosteen peel and mullein flowers.

Monk’s Blend: A blend of black and green teas with vanilla.

Prince of Wales: A blend of black and green teas with cornflower and safflower petals.

Vanilla Kipferl: Black tea, amaranth, almonds, macadamia, cactus flower, vanilla.

Georgie’s Tea Party:  A black and green tea blend with jasmine blossoms and cornflower petals.

Yorkshire Harrogate: A luxury black tea.

English Earl Grey with Blue Flower:

Blueberry Bavaria: Pu Erh tea with black currant and cornflower blossoms.

Apricot Chai: Gunpowder tea, cinnamon, cassis, fennel, pepper apricot, cloves and ginger

Arabian Knights: A black tea with pineapple, apple, sweet blackberry, peppermint, pepper, curry powder and pink peppers.

Gobsmacked: This one is a specialty and exclusive of The Fort Langley Tea Co. and is truly exceptional. Also available at the Infusion Bouteaque.

Faux vintage books store my tea stash on the shelf.
Faux vintage books store my tea stash on the shelf.

Resources:

Habanero Hot Sauce

habanero sauce
Habanero sauce

This week I made two mason jars worth of habanero hot sauce which will get me through the winter and into next summer. It’s a recipe I modified after a couple of years experimentation.

This recipe makes one mason jar of sauce. This is a very heat intensive sauce and very flavourful. The heat sneaks up and dies off  after about 10 seconds. Of course the more you eat the longer the heat. If you find jalapeno peppers too hot then this will be killer hot for you. If you enjoy the heat and flavour and the thought of a tasty habanero sauce gets you drooling then this is for you.

It’s great on fresh baked bread, with chicken,  on veggies, in curries, and a dollop in soup will bring it to life.

  • 5 cloves of garlic
  • 1/2 cup onion
  • 1 cup of diced carrots
  • 5-6 habanero peppers
  • 2 tbsp of olive oil
  • 4 fresh squeezed limes (about a 1/4 cup of juice)
  • 1 tomato
  • salt and coarse black pepper to taste
  • Optional  1/4 to 1/2 cup water
  • Optional 1/4  cup of vinegar

Dice garlic, onion and carrots and simmer in the oil until soft. Add this with the lime juice, 5-6 habanero peppers and the tomato in a blender, add salt and pepper and vinegar to taste. Blend until  smooth . If it’s too thick add some water. If it’s too watery cook it up in a pot until it thickens to preference. That’s it! Store it in sanitized  mason jars. You can freeze it for later

 

 

Rosemary Garlic Bread

Rustic rosemary garlic bread
Rustic rosemary garlic bread

Making bread can be difficult or it can be easy. Finding the right consistency and texture, the right amount of moisture and  a balance between crust and interior can be challenging, not to mention the time involved in preparation and making sure it tastes good. Through the years I’ve tried different recipes and styles, but this rustic rosemary-garlic bread from the Noble Pig has been the most satisfying I have made.

Admittedly there is a lot of preparation time to make this bread, but most of it is waiting for the dough to rise and the bread to bake. And there is no kneading after the first round! I followed the recipe very closely with the exception that I did not freeze the bread overnight. You can also have the recipe if you only want one loaf as this is for two loaves.

What you get for your work is a beautiful looking and smelling savoury flavourful bread with a crunchy thin exterior crust and a fluffy absorbent interior. Served warm it soaks up the butter and is ideal with cheese.

  • 4 medium garlic bulbs
  • olive oil
  • 2 Tablespoons granulated yeast (active dry yeast)
  • 3 cups warm water (about 105 degrees, so slightly above body temp)
  • 5-1/2 cups (29.30 ounces) bread flour, more for dusting
  • 1-1/2 Tablespoons kosher salt
  • 2 Tablespoons chopped fresh rosemary
  • 1 Tablespoon butter
  • 1 Tablespoon yellow cornmeal

For the full recipe visit the link below:

>> Noble Pig: Easy Artisan Roasted Garlic-Rosemary Bread