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One of the things I’m loving about this tea pairing adventure with Simple Loose Leaf is the opportunity to think beyond the usual pairings that we are so comfortable with. Nothing wrong with reaching for Parle-G biscuits with your hot and sweet milk tea, but every so often you come across something so new and different, it stumps you, and in a good way.
The tea that stumped me this week, was Simple Loose Leaf Purple Jasmine Tea: a very unique blend of Tumoi purple broken leaf tea from the Nandi hills of Kenya in Africa, and Jasmine green tea, presumably to round out the intense fragrance of the purple tea. This was the first time I had purple tea, and I found it to be fragrant and very delicate. Combined with the Jasmine green tea, it took on a floral quality, and made me wonder why I had overlooked an entire continent in my tea adventures!
Continue reading “Baked Mandazi (Swahili Sweet Bread)”
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Few years ago, I used to watch Top Chef and Top Chef Masters on Bravo TV very religiously. I may or may not have bought several Top Chef Masters episodes on Amazon Instant Video. One of the finalists was Rick Bayless, an American chef who has mastered Mexican Cooking. Something about his mild demeanor, warmth and the fact that he went to Mexico as a young man and ended up living there for several years, enchanted by authentic Mexican cooking, just stayed with me. He ended up winning the Top Chef Masters title that season because he stayed true to his humble, warm self and made some delicious Mexican food. I can’t wait to eat at his restaurant, Frontera Grill, the next time I’m in Chicago!
Since then I’ve been following his recipes, and their simplicity and deliciousness can’t be beat. One of the most underrated salsas out there, “salsa verde”, is usually the “medium” in the trio of “mild, medium and hot” salsas in typical Mexican restaurants. Most of the times its watered down, pale and dull. This “medium” salsa recipe below by Rick Bayless is the highest calling of the humble tomatillo, and literally takes 15 minutes to whip up! Perfect for sprucing up a bowl of cooked quinoa, roasted vegetables, scrambled eggs or the tip of your tortilla chip, this Tomatillo Salsa will always be at the ready.
Continue reading “Roasted Tomatillo Salsa”