THE ONLY GREEN SAUCE YOU NEED
From Sarah Copeland's: Every Day is Saturday. I love the versatility of this sauce - I find myself dipping carrots into it when I need a snack to slathering it over toast for lunch to tossing it with grilled shrimp for dinner. Avocado: I love the creaminess the avocado lends here, but in place of it you could use something, as Sarah says, "with body." She offers miso, nuts, and tahini as alternatives to the avocado. I've been cutting 1 avocado in half and using the smaller half for this recipe.
Provided by Alexandra Stafford
Categories Sauce
Time 10m
Number Of Ingredients 12
Steps:
- Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper to a blender or food processor. Pulse until broken down - add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon.
- bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath.
- Meanwhile, heat a skillet over medium-high heat. Add a tablespoon (or more depending on how many slices of bread you are toasting) of olive oil. Toast bread on each side for 1-2 minutes, checking often to ensure the slices are browning evenly. Remove toast when the slices are golden and crisped to your liking.
- Smear green sauce over a slice of toast. Peel an egg. Cut it directly over the slice of toast into quarters. Sprinkle with sea salt. Repeat with any remaining slices of toast and eggs.
CHICKEN WITH HOISIN TEA SAUCE
This is much adapted from a Ming Tsai duck recipe. It is delicious! Times are estimates (does not include time for marinating).
Provided by Maito
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine ginger, garlic, half of scallion, soy sauce, sake, hoisin sauce and tea.
- Reserve at least half of this for your sauce, adding the brown sugar to it. Use other half to marinate chicken for at least an hour, in a ziploc bag in the frig (this cuts down on the amount of marinade needed).
- Remove chicken and barbecue (or bake) until cooked through.
- Pour reserved sauce into a small pot and bring to a boil. Add cornstarch and water mixture and cook for a couple minutes, until slightly thickened. Serve chicken topped with reserved scallions. I paired this with brown rice and cucumber salad, but any veggie would probably go great with it.
ALL-PURPOSE GREEN SAUCE
This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield About 2 cups
Number Of Ingredients 9
Steps:
- Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
- Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
- Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.
ALL PURPOSE GREEN TEA SAUCE
Found on islandteashop.com while I was searching for different ways to use the matcha (green tea powder) I just ordered for myself. The authors of the site suggest brushing it on pork loin or salmon before baking, using it as a dipping sauce for dumplings, or trying it as a salad dressing. I bet it would be great in other things, too. Easy and different, why not give it a try? :) Serving size depends on preference and what you decide to do with it; you'll want more for a dipping sauce, probably, than you would for a brushed-on glaze.
Provided by Lynne M
Categories Sauces
Time 10m
Yield 1 cup, 15-30 serving(s)
Number Of Ingredients 11
Steps:
- Mix matcha in hot water, blending well.
- Add the remaining ingredients to the tea.
- Cover and chill for 30 minutes.
STRAWBERRY ICE CREAM PROFITEROLES WITH GREEN TEA SAUCE
Adding condensed milk to profiterole adds a richness to this classic pastry; baking them at a high temp results in a wonderful caramel flavor on their darker than usual crust, much like dulce de leche.
Provided by Food Network
Categories dessert
Time 3h
Yield 4 to 6 servings (plus additional profiteroles)
Number Of Ingredients 18
Steps:
- For the profiteroles: In a medium pot, combine the water, milk, butter, condensed milk, and salt. Bring to a rolling boil over medium-high heat.
- Add the flour all at once to the boiling mixture. Stir with wooden spoon or heatproof spatula until a smooth mass forms. Keep cooking and stirring all around over medium heat to dry out the dough as much as possible, about 5 minutes.
- Transfer the dough to the mixing bowl of a stand mixer. With the paddle attachment, beat at medium speed to release steam and cool it down, about 1 minute. At low speed, beat in the whole eggs and yolks one at a time, beating until incorporated between additions. Turn the speed up to medium and beat for 1 minute to fully incorporate. The dough should look smooth and glossy. When you lift some of the dough with a spatula, it should take 5 seconds to fall back into the bowl (see Cook's Note).
- When the dough is ready, fill a pastry bag with a plain tip with a 1/2-inch opening and transfer the dough to the bag. Twist and tie the top of the bag with plastic string or twine to prevent the dough from spilling out when piping. Let the bagged dough rest at room temperature until it firms up enough to pipe, about 1 hour.
- Preheat the oven to 400 degrees F.
- Pipe out 1-inch circles onto baking trays lined with a nonstick baking mat, leaving 1 inch of space in between the circles. Dab the top of each circle with a little water using your finger.
- Bake for 8 minutes. Lower the oven temperature to 350 degrees F and continue to bake until the tops are golden, 12 to 14 minutes more. When done, the puffs should feel weightless when lifted and the middles should be hollow. Let rest by placing the baking tray on a baker's rack to cool completely, about 1 hour.
- For the green tea sauce: Put the egg yolks in a heatproof bowl. Bring the milk, cream, sugar, and salt to a scald in a saucepan over medium heat (heat until you see the first sign of bubbles or to a very gentle boil). Pour the mixture into the egg yolks and whisk together to break up the yolks and combine.
- Return the custard to the saucepan and cook over low heat with a flat edge wooden spoon or heatproof spatula, stirring and scraping the bottom constantly to prevent curdling. When the mixture is thickened and the temperature of the custard reaches 156 degrees F, about 6 minutes, remove from the heat, whisk in the matcha powder and process with a stick blender until foamy, breaking up any lumps. Keep the sauce refrigerated until serving.
- For the macerated strawberries: In a bowl, toss the strawberries with the sugar and lemon juice and zest. Let sit at room temperature for 10 minutes. Keep refrigerated until serving.
- Gently cut 12 to 18 profiteroles in half crosswise (3 profiteroles per serving), keeping the top and bottom of each together so they match up. Make sure the centers of the profiteroles are hollow so they can be filled with ice cream. If you come across one that is not hollow, cut more until you find one. You can freeze any additional profiteroles for later (see Cook's Note). Use a 2-ounce scoop to portion the strawberry ice cream on the bottom half of each profiterole. Place the top half of each profiterole on top. Arrange them so they are close to each other. Sift matcha powder on top of the profiteroles.
- Arrange some of the strawberries in the center of each serving bowl. Place 3 ice cream-filled profiteroles on the strawberries. Serve each plate with 3 tablespoons of green tea sauce on the side or pour it straight onto the profiteroles.
GREEN TEA MOUSSE
Green tea mousse is a cool dessert. This recipe uses maccha green tea powder. **Please note: Prep Time is cook time and Cook Time is chill time.
Provided by kittycatmom
Categories Dessert
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve gelatine powder in 4 tbsps of water and set aside.
- Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture.
- Dissolve green tea powder in 3 tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water.
- Further, add whipped heavy cream in the mixture.
- Pour the mixture into cups or glasses and chill them in the refrigerator minimum of 2 hours.
Nutrition Facts : Calories 371.6, Fat 26.3, SaturatedFat 15.8, Cholesterol 184.5, Sodium 60.1, Carbohydrate 29.8, Sugar 25.1, Protein 5.9
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