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1. Szechwan Pepper-Crusted Steak Smothered with Onions

2. Smoky Tea Essence

3. Warm Spilling Fruit

Book Description

Want to eat healthful, delicious food without self-deprivation? Sally Schneider's A New Way to Cook shows you how. Schneider's approach is global: not only does she provide 600 recipes for a wide range of truly satisfying, good-for-you dishes, she offers a blueprint for better eating and cooking, no matter the recipe. Her mantra? No need to give up flavorful fats and the pleasures of salt and sugar, which are intrinsically necessary to a satisfying diet, she maintains. No food is excluded in her

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A New Way to Cook

Authors: Sally Schneider

Date: October 2001

ISBN: 1579651887

Publisher: Artisan

Hardcover

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This powder, my most exciting discovery with rubs, is made from Lapsang Souchong or Hu-Kwa, a smoked tea from China's Fukien province. It imparts a sweet, bacony, smoky flavor to foods. You can use it in just about any dish where a slight hint of wood smoke is desired. I've rubbed it on steaks to give them a grilled flavor, infused it into broths to impart a bacony flavor to soups, and added it to pots of beans or to roasted peppers. When I am cooking for vegetarians, I use it instead of bacon or ham to impart a smoky flavor. While it is great as a rub on its own, I often use it in tandem with many other Flavor Essences and Dry Rubs.

Smoky teas are readily available in supermarkets and gourmet stores.

Makes about 1/3 cup

• 1/2 cup (1 1/2 ounces) loose Lapsang Souchong tea or 20 tea bags

1. If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the fine powder does not fly into the air.

2. Use a dry pastry brush to push the powder through a strainer set into a clean dry container. Blend and strain the larger bits again.

IN ADVANCE
Store in a tightly sealed jar away from light for up to 3 months.

More From This Book:

1. Szechwan Pepper-Crusted Steak Smothered with Onions

2. Smoky Tea Essence

3. Warm Spilling Fruit

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