Bon Appetit OCT 2011

We have been subscribing to Bon Appetit magazine since Gourmet couldn't hack it anymore and I actually like BA a lot more than Gourmet.  It is well-rounded in terms of recipes, stories and education about food, which I really appreciate because I love learning more and more about food.  In the latest October 2011 issue, The Home Entertaining Issue, they have a few page spread on Matcha and how healthy it is for you.  But they don't stop there.  It also gets into how terrific this powdered Japanese green tea is to cook and bake with.  There are a few accompanying recipes like a Yogurt & Matcha Swirl with Mango and a Matcha & Pistachio-Crusted Halibut from some acclaimed chefs.  We haven't had the time to make these recipes yet, but plan on changing that very soon and I will let you guys know how it was for our tastebuds.  

Seeing this article in Bon Appetit made me very happy as a tea business owner because it is nice to see tea being used in the culinary world.  I cook with tea fairly often and it doesn't have to be with halibut, it could be as easy as replacing water with tea when making rice, or maybe even brining a pork tenderloin with some smoky lapsang souchong.  Don't have any chicken broth, but want to make risotto, just replace it with a steeped tea instead.  The options are endless as soon as you start imagining tea as a spice as well as the 2nd most popular beverage in the world next to water.  If you don't know what to add to that recipe, I say throw some tea in it.

Tea is Fun!

Quinn