Smoky Tea Stock Food

SMOKY TEA STOCK

Smoky Tea Stock image

Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups. This one is a perfect broth for udon noodles.

Provided by Mark Bittman

Categories easy, quick, soups and stews

Time 15m

Yield About 6 cups of stock

Number Of Ingredients 4

Ingredients

Sliced ginger
1/4 cup Lapsang souchong tea leaves (green tea is also good) or 4 tea bags
Soy sauce
Black pepper

Steps:

Drop some sliced ginger into 6 cups water, bring to a boil, then turn off the heat.
Let rest for a few minutes, then stir in 1/4 cup Lapsang souchong tea leaves (green tea is also good). If you can't find loose tea leaves, use 4 tea bags.
Steep for 5 or 10 minutes, then strain. Season with soy sauce if you like, and add some black pepper.

CHICKEN STOCK

Chicken Stock image

This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.

Provided by Samin Nosrat

Time 9h

Yield About 6 quarts

Number Of Ingredients 10

Ingredients

4 pounds raw chicken bones
6 quarts water
2 onions, unpeeled, quartered
2 carrots, peeled and halved crosswise
2 celery stalks, halved crosswise
1 teaspoon black peppercorns
2 bay leaves
4 thyme sprigs
5 parsley sprigs (or 10 stems)
1 tablespoon white-wine vinegar

Steps:

Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
Strain the stock through a fine-meshed sieve. Let cool.
Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition Facts : @context http, Calories 2, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams

CLARA'S SMOKY LAVENDER TEA

Clara's Smoky Lavender Tea image

Smoky, sweet, and very cozy! Start with any basic black tea or breakfast tea blend and make it a little special.

Provided by Anissa Wolf

Categories Beverages

Time 6m

Yield 2-4 serving(s)

Number Of Ingredients 3

Ingredients

1 tea bags or 1 teaspoon black tea
3/4-1 teaspoon dried culinary lavender buds
1/4 teaspoon lapsang souchong loose leaf tea

Steps:

Place lavender buds and Lapsang Souchong loose leaf tea in a tea ball. If using loose leaf tea for the base, place in a second tea ball.
Place in a teapot and fill with boiling water.
Steep 5 minutes, then remove tea ball(s) and tea bag.
Serve with sugar and milk or cream.
Play with the amount of Lapsang Souchong to see what you like - some will like it more or less smoky!

Nutrition Facts :

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