Mar 20 2015
Would you like to have some tea? You may have heard that tea is used in desserts and some classic Chinese dishes such as tea-smoked duck and tea-flavored eggs. It looks strange to us, doesn't it? Although tea has been a popular drink in many cultures for centuries, it is not commonly used in culinary preparations for main courses.
Last week I came across a book called The Effective Tea Diet by Mark Akra, or Dr. Chai as he is also called. He encourages his readers to drink plenty of tea throughout the day, and to include this product in their daily cooking. This dietary approach from Dr. Tea will help you lose weight by reducing your appetite and promoting fat burning. Statistics show that this technique is effective, although not very common. I do not support or oppose weight loss. This diet is not for everyone. But, somehow, I have to admit that this book has contributed to the discovery of the cook within me.
“Can I cook fish that tastes like Earl Gray and give my chicken a Darjeeling flavor? It's fucking amazing!" I thought. So this week I took to my “tea cooking” and cooked up three delicious dishes using Earl Gray Green Tea and Macie. You don't have to cook with these particular teas. Just by experimenting with any tea, you can prepare delicious dishes. In fact, Dr. Chai offers many delicious recipes in his book, but my inner chef is brave enough that I decided to come up with my own formula of ingredients and flavors. In the end, I really enjoyed this culinary adventure and continue to experiment with tea to this day.
Salmon baked in tea
Ingredients (per serving)
- 1 salmon fillet
- 1 tsp ground Earl Gray tea
- 1 tsp chopped dill
- 3-4 whole stalks of dill
- Salt and pepper to taste
- 1 st. l. fresh lemon juice
Cooking
Preheat oven to 350°F. Remove skin from salmon. Rub the fillet with tea, salt and pepper.
Lightly grease a baking dish. Arrange whole dill stalks at the base of the dish, then place fillets on top.
Sprinkle salmon with chopped dill. Bake for 12 - 18 minutes.
Remove the dish from the oven and remove from the mold. Pour lemon juice over tea-baked salmon. Use sprigs of dill and parsley as a garnish.
Why Tea Count Grey? Because it contains a sweet citrus flavor that pairs wonderfully with oily fish like salmon. And unlike other types of tea, Count Gray has no aftertaste.
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