Green Tea Spice Rub
Dec 16th, 2009 by Alice

From Jason Enevoldsen

  • 10 Grams Celery seeds
  • 30 Grams Onion powder
  • 10 Grams Cayenne pepper
  • 35 Grams Garlic powder
  • 150 Grams Tea
  • 25 Grams Black pepper
  • 75-100 Grams Salt
  • 50-75 Grams Chili pepper


Combine. Coat on yummy meat. Cook.

Smoked Salmon Sandwiches
Jun 27th, 2009 by Alice

From Andrew Telesca

  • 20 Slices Bread
  • ½ Cup Capers
  • 12 Oz Smoked salmon
  • 1 Lemon – juiced
  • Black pepper


Place the capers on the bread. You may spread margarine first if you have one you can use. Place the salmon on top of the capers, and brush with lemon juice. Pepper to taste.
Cut off the crusts and cut into triangles.
Serve with tea.

Cucumber-Mint Sandwiches
Jun 27th, 2009 by Alice

From Andrew Telesca

  • ¼ Cup Fresh mint
  • 2 Tbsp Honey
  • 2 Tbsp Whole-grain mustard
  • 6 Slices Whole-wheat bread
  • 3 Inches Seedless cucumber
  • Salt


Mince the mint, combine with honey and mustard. Spread mixture on the bread.
Slice cucumber thin and place on bread in a single layer. Salt lightly.
Cut off crusts and cut into triangles.
Serve with tea.

Tea-Ginger Bread
Jun 18th, 2009 by Alice

  • 1 Cup water (as hot as you can get from the tap)
  • 1 Tbsp regular yeast (or 1 package) Make sure your yeast is “fresh” – don’t try this with a packet that’s been in the back of your cupboard for years.
  • 2-3 Tbsp sugar
  • 1 Tbsp Oil
  • 1/4 Cup almost-powdered green tea (a nice grade of Sencha works well) do not use Matcha.
  • 1 Tbsp ground ginger
  • 3-5 Cups Flour
  • 1/4 Cup finely diced candied ginger


I use All-Purpose white flour – if you love whole wheat I’d do several experiments instead of using this recipe as is.
Heat a bowl. I do this by running the backside of the bowl under hot water until it doesn’t feel cool anymore.
Put your hot water in the heated bowl. Add sugar and oil in with the hot water (the goal is to have warm, happy, well-fed yeast).

Add yeast to your hot water mix. Stir once. Wait until the yeast starts to digest the sugars (you’ll see it “bloom” or get foamy). This is the best part! This should take 2-5 minutes.

In a separate bowl mix two cups of flour, the ground Sencha, and the ground ginger.
Add one cup of the flour mixture. Stir.
Add another cup of the flour mixture. Stir.
Add a third cup of flour, knead in.

If you need more flour, keep adding and kneading – you want to have dough that forms a ball and stays that shape. Don’t worry about overkneading, but also don’t add more flour than you need just because the recipe calls for 3-5 cups. If it’s stiff enough after just 2.5 cups, let it be – you’re done.

Oil a second bowl. Use the same oil you used in the bread.

Place the dough in the bowl, turn once to get it coated in oil

Let rise until it’s doubled in size, covered and warm (About 45 minutes). I preheat my oven to about ~100F (I know, you can’t do that, I just turn it on for 10 minutes and then turn it off and keep it closed, and rise the bread in there).

Punch down, add candied ginger, knead once or twice, and place in a loaf pan.

Let rise again for at least 15 more minutes, but up to 45.

Bake at 350° F for 45 minutes.

Let cool. Slice. Eat. I think it would taste good with honey.

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