Skip to main content

Lemongrass Tea

You will remember from a post earlier this week that my local farmer's market had some immature lemongrass it was selling. It's not immature for all purposes, but for using in a stir-fry or curry, that size lemongrass wasn't going to work very well. It does work, however, for things like making tea. There is no set recipe for things like this -- it depends on your taste. For me, I filled my largest saucepan with water and heated it it boiling.

While waiting for the water to boil, I chopped the lemongrass into lengths that would fit in the saucepan. On a whim, I also sliced up a lemon.

When the water boils, take off heat. Add lemongrass and lemons (if using). Place a lid on the pot and let infuse. At least 20 minutes. I think I got sucked into a movie when mine was infusing, and wound up leaving everything in there for a good 2 hours. No harm done.

I took a quart of this tea with me to an outdoor concert recently, and found it very refreshing. I was thinking that it might be nice to add some turbinado sugar to the water while it's boiling, so that you have the slight tip of the hat to lemonade.

Think that bundle of lemongrass leaves is too much to use up in a week or two? It probably is, but fear not! Chop it up into lengths that can fit easily in a freezer-safe container and then pop in your freezer. Now you have some lemongrass leaves for future use, if necessary.

Comments

Post a Comment

Popular posts from this blog

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take...
3 comments
Read more

Curried Chicken Soup

      I made this soup so often in the 1990s, but frankly had forgotten about it.   Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...
Post a Comment
Read more

Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa

  This was very very good. The soup itself was flavorful and would have been enough as a dinner soup. But adding the dumplings converted this soup into an entree. The couscous addition in the batter makes the dumplings pretty foolproof -- no real concern that they'll still be raw because most of the bulk is couscous, which was already cooked. I opted to cook only enough dumplings as we needed that night. We will have to make future dumplings "on demand" as we eat this as leftovers. Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa Sundays at Moosewood Restaurant Soup 1 onion , diced 4 cloves garlic , minced 3 T olive oil 6 c tomatoes , chopped (fresh or canned and drained) 2 tsp chili powder 2 T flour 1 tsp salt 1/2 tsp pepper 4 c stock Dumplings 2 T butter , room temperature 2 eggs , separated 1/4 c couscous 1/4 c boiling water 3/4 c flour 1/4 tsp salt 2 T dill weed , fresh (or 1 tsp dried) 1/3 c milk or stock In medium pot, sa...
Post a Comment
Read more