Be Cool: A Kusmi Tea Review
Last night, I received a review sample of a fun product. Be Cool. The new addition to Kusmi Tea’s wellness line.
I’ve test driven their teas before and enjoyed them. This one has a fresh flavor that feels light on the tongue after tasting. While we enjoyed it hot after dinner as a relaxing decaffeinated option, I’d also like to recommend the following menu pairing:
Serve the Be Cool tea iced with a few fresh flower petals, or with some flower petals frozen in ice cubes if it’s a fancier occasion. Pair it with cucumber sandwiches and individual chocolates for a light afternoon event in the spring. This is a balcony-worthy menu great for a girlfriend get –together.
You can purchase Kusmi Tea at Amazon. I’m also particularly fond of their lemony Detox tea and their gorgeously feminine Sweet Love blend. Kusmi’s teas always put me in a travel mood, with their various French and Russian blends.
Photo Credit: Kusmi
This article has been submitted to the March 3, 2010 edition of Wanderfood Wednesday.
Fried zucchini flowers
Zucchini plants were always plentiful in my grandparents’ garden. Anyone who grows zucchini successfully knows that, at some point, one can wish there weren’t so many! Here’s a great way to enjoy the zucchini plant and put a little production reduction into place.
The following is the primary ingredients in the breading. Amounts are completely fluid.
Zucchini flowers, rinsed. (use the male flowers…those without a fruit behind the blossom). Also, early in the day is the best time to harvest. The flowers close and wilt as the day progresses. Always beware of bees hiding in the flowers!
In one bowl, mix together egg and milk (start with one egg and enough milk to make the mixture thin)
In another bowl combine flower, garlic powder, salt pepper. Other optional ingredients are dried parsley, basil, and/or oregano.
Heat a small amount of oil in a fry or saute pan until the oil shimmers.
Dredge the zucchini flowers in first the egg/milk mix and then the flour mixture.
Place in the hot oil and cook just until the flower browns, flipping when the first side is finished. Place on paper towel to remove excess oil.
I like these best fresh out of the pan, but they work no matter what. Also, these can be a different, interesting pizza topping… Also, I’ve used flowers from other summer squash and smaller winter squash to good effect.
Photo credit: Allerina and Glen MacLarty
Hot Pepper Jelly
This is not a jelly restricted to a fruit season. I make this when I find on sale at least two of the three peppers involved. This is actually a recipe from Sure-Jell; it’s been no fail for me. I’ve had recipes that crystalize, and that just makes me cranky. The uses for hot pepper jelly are myriad. It COULD with butter go on an English muffin, but it really goes well with black beans to make a nice sweet and savory side dish. The most recognizable use is as an appetizer — over a block of cream cheese and served with crackers. Also good in burritos and works wonders in a cheese omelet, too.
Ingredients
2 medium red bell peppers, seeded and finely chopped (about 1-1/2 cups)
2 medium green bell peppers, seeded and finely chopped (about 1-1/2 cups)
10 large jalapeno peppers, seeded and finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl (See tip below.)
Preparation
Bring half-full boiling-water canner to a simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Place all peppers and vinegar in 6- or 8-quart pot.
Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Photo credit: Marco Arment
Sweet refrigerator pickles
I love pickles. Finding this recipe has made fresh pickles a staple in my house. The best thing is that I can make one jar at a time using whatever cucumbers happen to be best priced at the time. I’m partial to small pickling cukes or European cukes, so tend to plan these pickles around their availability. I’ve also given these as gifts, and they’ve been received enthusiastically!
3 pickles (cucumbers) unpeeled, slice thin
1 onion sliced thin
Mix:
3/4 cup sugar
3/4 cup vinegar
1 tsp salt
1/4 tsp celery seed
Pour 1/2 above mixture into glass container that has a tight-fitting lid. Put cucumbers and onions in jar. Pour remaining liquid in jar. Close lid, turn upside down in dish for 24 hours, turn back for 24 hours. Keep in
refrigerator the whole time.
Photo credit: scubadive67
Chicken Pudding
A favorite of President James Monroe, this recipe is one hundred percent “down home”.
Traditionally made with a cut up fryer, I’d personally save some extra cash on this one by incorporating it into my list of recipes for chicken leg quarters. This recipe is from the book Reader’s Digest Down Home Cooking, the New Healthier Way.
What You Need
- 1 2/3 cups all-purpose flour
- ½ tsp each salt and black pepper
- 1 broiler-fryer chicken (2 ½ – 3 pounds) , skinned and cut up into 8 pieces. (This is where I’d substitute chicken leg quarters to save cutting time. You could also use skinned boneless thighs to save more money on poultry.)
- 1 tbsp olive oil
- 4 cups (low sodium) chicken stock
- 1 large egg
- 2 large egg whites
- 1 cup low-fat milk
- 3 tbsp unsalted butter
- 3 tbsp minced parsley
- 1 tsp chopped fresh thyme or ¼ tsp dried thyme leaves
What You Do
- Preheat the oven to 425° F.
- In a wide, shallow bowl combine 1/3 cup of flour, half of the salt and all of the pepper. Coat the chicken pieces with this mixture. Heat olive oil over moderately high heat in a deep-sided frying pan and brown chicken pieces for 4 minutes on each side.
- Add stock to the frying pan and bring to a boil. Then lower the heat and simmer for 15 minutes. Transfer the chicken to a greased 13” x 9” x 3” baking dish, leaving the stock in the pan.
- In a large bowl, whisk egg, egg whites, milk, 1 tbsp butter and the rest of the salt. Then whisk in the remaining 1 cup of flour until the mixture is smooth. Pour over the browned, simmered chicken pieces in the baking dish.
- Bake uncovered at 425° F for 15 minutes. Then, reduce the heat to 350° F, and bake 20 minutes longer until topping is golden and puffy.
- While chicken is baking, heat remaining butter in a saucepan over moderate heat. Add remaining 1/3 cup of flour and cook until bubbly. Stir or whisk in 3 ½ cups of the reserved cooking stock and bring to a boil. Then reduce and simmer for 5 minutes, stirring quite frequently. Stir in the parsley and thyme to complete this gravy, which you will serve over the chicken pudding.
Serve with a crisp salad and your dressing of choice.
Even though this recipe is more casual, it’s still quite a bit of work. Personally, I would only go through the effort for a special occasion where “casually rustic elegance” was the feel I was going for. Those of you that have more time on a regular basis might feel differently.
Photo Credit: Trek Hound
This post was submitted to the February 17, 2010 edition of Wanderlust and Lipstick’s Wanderfood Wednesday.
Avgolemono Soup
Photo by Wyscan
I developed a taste for Avgolemono while going to school in Cleveland. There’s a restaurant, which is still there, called The Mad Greek that is my ground zero for Greek food. This is not their recipe, but tastes very like it. The simplicity and elegance of Avgolemono (Egg and Lemon) soup should not be overlooked by any palate.
Avgolemono Soup
1 gal turkey/chicken broth, unsalted
1 c uncooked rice
4-6 eggs
Juice of 3-4 lemons
Add the rice to the boiling broth and cook on medium to low heat until the rice until it’s tender.
In a medium mixing bowl, beat the eggs with the lemon.
After the rice is cooked, add 3-4 ladlefuls of hot broth one ladleful at a time and VERY SLOWLY, into the egg and lemon mixutre. DO NOT CURDLE THE EGGS.
Once the egg and lemon mixture is warmed from the broth, add it all at once back into the pot. Heat for 3-4 minutes. DO NOT EVER LET THIS BOIL.
Serve topped with oregano, to taste.
Sexy Monte Carlo Sandwich
This batter-grilled version of a turkey and Swiss cheese sandwich is similar to a Monte Cristo, only without the ham. Read more
Simple Appetizer – Fried Codfish Balls
Photo by jasonlam
Growing up with my Italian relatives added a whole bunch of yummy cooking ideas to my recipe box. This particular side, usually prepared around any major holiday meal, is a personal fave. Because all spices are ‘to taste’, this recipe is easily modified. It works with any seafood, really, but my best experience is with Cod.
Bruno Family Codfish Balls
1 c flour
1 t baking powder
2 eggs
Salt and Pepper to taste
Parsley, parmesan cheese, garlic powder to taste
1 lb Cod (This can be salt cod or fresh)
Mix together all ingredients for batter.
Cut the fish into bite sided bits. Dip each piece into the batter.
Deep fry in hot oil until golden brown.
Consume!
Middle East Inspired Sandwich
It’s tough finding easy ways to enjoy Middle Eastern food when the nearest appropriate market is 45 minutes away. However, if I stock up on zatyr when I go, it’s possible to have a little Middle East flavor with other ingredients I have more convenient access to. Read more
Cranberry Sauce with a Kick
Photo by ocean yamaha
I always loved that my mother and her five sisters, all wonderful cooks, both embraced traditional cooking AND were always willing to take a leap and put a twist on that tradition. I love cranberries prepared in most forms and don’t wait for a holiday meal to cook and serve them. This recipe came from my Aunt Sylvia. Thanks for finding this one, Aunt Sy!
Cranberry Sauce
1 pkg fresh cranberries
1 1/2 c sugar (adjustable to taste. I like mine less sweet)
1 1/4 c port wine
~~~~~~~~~~~~~~~~~
1/4 c cold water
4 1/2 t corn starch
Combine the first three ingredients in a medium sauce pan. Bring to a boil. Reduce the heat and cook for 5 minutes.
Blend the water with the corn starch. Add to the sauce pan and cook until the mixture is thick enough.
