Soup’s On!

When I was a little girl I used to love to go to the library.  It was such a fascinating place.  I loved the high ceilings, the wood paneling and, to my amazement, they had a section just for kids with child-sized tables and chairs, and books … so-o-o many  books!  I’d spend hours at the library completely entertained.  On long holiday weekends and over summer vacation, we used to take a trip to visit my grandparents.  On one visit, I was about 8 or 9 years old, when it was time to pack up and go home, no one could find me.  I remember hearing about how they searched the neighborhood because I was nowhere to be seen.  Where was I? At the library!

What does any of this have to do with soup?  In the library I would always search for my favorite book, STONE SOUP.  STONE SOUP is a story about three soldiers who come into a small village. They are tired and hungry, but have no food (just a big pot).  The villagers are unwilling to feed them so the soldiers have to become resourceful.  They build a fire, fill their pot with water, set it over the fire to boil and then plop in a big stone!  What happens next?  You’ll have to read the book to find out.

Back to today … it’s winter, it’s cold and it’s time to make the soup!  I’ll make a few in the next couple of weeks, but today I’m starting with one of my Dad’s favorites, an old fashioned Split Pea and Ham.  This is one of the heartiest and most economical soups I know … STONE SOUP perhaps?

For me, making soup always takes two days.  One day to prepare the stock, the second day to finish the soup and enjoy.  Of course, you don’t have to make your own stock.  Pre-made stocks have come along way and are very good.

SPLIT PEA AND HAM SOUP
2 to 3 lbs. ham hocks (I like smoked)
2 large onions
2 large carrots
2 large stocks celery
2 bay leaves
salt and pepper
1 lb. dried split peas

Have a large, heavy stock poOLYMPUS DIGITAL CAMERAt ready. Into it, put the ham hocks.  Then rough cut the onions, carrots and celery and add them.

Cover everything with water (about 8 cups).  Add the bay leaves and season to taste.  Don’t be too generous with the seasoning.  You can always adjust later.

OLYMPUS DIGITAL CAMERA
Bring all this to a boil, then reduce the heat to simmer, cover tightly and leave it alone for about 4 hours.

At this point you can rehydrate the dried peas – by placing them in a large bowl and covering them completely with cold water for 4 to 6 hours – while the stock is cooking, or you can leave it for later.


Peek if you want to, but soup does its best work when left alone.

After about 4 hours the vegetables should have just about disintegrated and the meat should have completely fallen off the bone.

OLYMPUS DIGITAL CAMERANow it’s time to strain the stock. Get a large pot and place a colander in it. Pour the stock into the colander to strain out all the bones and bits.

Let everything cool down and then pick through the bits in the colander, discarding the bone, skin and whatever you don’t want.  Be sure to remove the bay leaves.

At this point, I put  everything i n the frig til the next day.

If you haven’t rehydrated the peas yet, now’s the time to rinse them, discarding any you don’t like the looks of.

Place the peas in a bowl and cover them completely with cold water.
Cover the bowl and let the peas sit for at least 4 to 6 hours, or  overnight.

After the stock is completely cool, it should have a nice fat cap on the surface, which can easily be skimmed off.

Drain the peas and toss them into the pot.  Bring the stock to a boil, then reduce to simmer, cover and let cook for about an hour (or more).  

A good stir or two will let you know if the peas have been reduced to a nice thick consistency.  Taste to adjust the seasoning and serve.

 

 

 

 

 

 

Serve with crusty bread and a tossed green salad.  Hearty, flavorful and absolutely delicious! The perfect lunch or dinner for everyone this winter!!

OLYMPUS DIGITAL CAMERA

The Holidays and then ….

Time is going by at warp speed … at least for me it is.  I can’t believe my last post was in November.  Somehow it was time for Thanksgiving … and then Christmas was here almost before i could blink!  Now it’s all over … gone … what happened?  It was all too fast.

I had all sorts of things I wanted to research, bake and write about.  None of it happened and I’m not quite sure why.   From traditional Christmas Pudding to Boxing Day and Hogmanay, I was really looking forward to adding these and other posts.  Well, it’s the New Year and time to restart.  So get ready for an onslaught of information.  I hope you enjoy them and I wish you all the best in the New Year.

I can’t believe it’s 2016!!

Barm Brack

The first time I had Barm Brack was in Ireland about 35 years ago when it was served to me with breakfast … warm from the oven, rich and dark, speckled with dried fruits and slathered in sweet, creamy butter.  Barm Brack is not a bread you see for sale here in the U.S. unless you go to a bakery which specializes in Irish foods.  Determined to make my own, I started the search for the definitive recipe.  The problem is, there appears to be as many different recipes for this classic Irish loaf as their are dried fruits in the mix.  As with every country, many ‘homey’ recipes are passed down from generation to generation, most often never having been written down.  As a result, they vary significantly.

Many websites (including Wikipedia) refer to Barm Brack as a ‘quick bread’ (requiring no yeast at all).  The name Barm Brack actually comes from the English word, “beorma,” which means yeasty.  As a result, this is a “yeast” bread, not to be confused with the quick bread version, Tea Brack, which uses baking powder as its leavening agent.  The Gaelic word for speckled is “brac” so whether you use yeast or baking powder, what we have is a delicious bread with dried fruits.

 Although Barm Brack is enjoyed all year round, it is traditionally served at Halloween.  Small trinkets are concealed in the bread … much like the baby in the King Cake at Mardi Gras.  On Etsy you can actually buy Barm Brack kits to add the charms to your dough – a coin (for riches), a ring (for marriage), a pea (for no marriage – or maybe divorce), and a stick (for an unhappy marriage).

If you, like me, use a stand mixer with a dough hook to make bread, then this is not a difficult bread to make at all.  And on a cold, rainy day, what could be more perfect than the smell of bread baking in the oven?  Of the many versions of the classic recipe, this one’s my favorite.  If you make it, let me know how it comes out.  Enjoy!

BARM BRACK
Makes one super large round loaf or two 1 pound loaves.  When ready to bake, preheat oven to 375°.

4-1/2 cups unbleached white flour
1 tsp. allspice
1-1/2 tsps. salt
1 pkg. active dry yeast
3 tablespoons brown sugar
1-1/4 milk – warmed
4 tablespoons melted butter
1 beaten egg
1-3/4 cup dried fruits (raisins, cranberries, currants, cherries, candied peel) soaked in …
2/3 cup water
vegetable oil
1 beaten egg white

A couple hours before you begin to make the bread, put the dried fruits into a bowl – bring the water to a boil and pour over the dried fruits.  Soak the fruits until softened – anywhere from an hour to overnight. 

When softened, drain the fruits and reserve the water – to add to the bread batter.

Into a large mixing bowl add flour, salt, allspice and blend together.  In a separate bowl mix together the sugar, yeast and warmed milk (not too hot).  Make a well in the center of the large bowl and pour in the yeast mixture.  Add the beaten egg, melted butter and most of the water from the fruits.

Using a dough hook (or wooden spoon if you are not using a stand mixer), blend all ingredients together until incorporated.  Mix well.  Add more water if needed to make a smooth dough.  I like to beat the dough briskly so that my kneading time is reduced.  Add the dried fruits at the last moment – incorporating thoroughly.

Turn the dough onto a lightly floured board and let it rest for a few minute while you wash out the bowl and oil it.  Then knead the dough vigorously for at least 10 minutes to build up the gluten.  It should be smooth and not sticky.

Place the dough back into the bowl, oil the top of the dough so it doesn’t dry out and cover with plastic wrap.  PutOLYMPUS DIGITAL CAMERA the bowl in a warm spot, free from drafts, to let the dough rise until its about double in size (one to two hours).

When the dough has risen fully, it should retain an indentation when you press into it with your finger.   Punch the air out of the dough and turn it out onto a lightly floured board once again.

Grease or oil your pan(s).  The classic shape is one large round loaf, but you can create any size or shape you’d like.  In the past I’ve chosen to make two one pound loaf pans, today its going to be one super large loaf.

When shaping the dough, making sure there are no air holes in it.  Place the dough into the pan(s).  Let it rise again until doubled in size (30 minutes or so).   Brush the tops with the beaten egg white.  You can cut slits into the top of the loaf if you’d like … or not.

Bake at 375° … 1-1/4 hours for one loaf … 60 minutes for two.  The loaf should sound hollow when rapped on the bottom with a spoon.  Turn the bread out onto a wire rack and let cool.


Look at the size of this thing!!  It could be a weapon, it’s so large.  But it is beautiful and will be delicious!!  So now its time to take the butter out of the frig to soften … put the kettle on and enjoy!

~ ~ ~ ~ ~ ~
References:  THE COMPLETE IRISH PUB COOKBOOK

____________________________________________________________________________

The “John” Company

Why am I writing about this company, which actually changed the face of Britain?  Because I am frequently asked “If England never grew tea, how did tea get to England?” Well, here’s the answer.  It all started with establishing the spice trade for Great Britain and the “John” Company …..

spicesSpices had been known to man since the beginning of recorded time.  Pepper, cinnamon, clove, saffron, ginger and nutmeg are some of the oldest.  Not only for preserving foods, spices made spoiled foods taste better, and helped make the ‘unwashed’ smell a little better.  Spices were used for embalming the dead, in religious practices, and as medicine.  Nutmeg, in particular was thought to be a miracle cure for the plague, which killed more than 35,000 people in 1603 in London.

 With spices grown primarily in Asia and the surrounding islands, the Indonesians were the first to begin selling their spices through what is now known as the Ancient Spice Route.  This long and arduous journey began in Indonesia, traveled through China, India and the Middle East to the east coast of Africa and ended in the coastal city of Alexandria, Egypt. Alexandria thus became the central trading center for most of Europe.  Needless to say, these much-in-demand spices became very expensive.

The Portuguese were the first to set their ships off to find the spice islands and by the 1400’s, they dominated much of the overseas spice route.  It wasn’t long, however, before the Dutch and the Spanish went in search of these treasures. Who doesn’t remember the poem “In fourteen hundred and ninety-two Columbus sailed the ocean blue ….“? Columbus was, of course, searching for the spice islands, but, as we know, went a bit off course.  By the 1600’s, however, these countries all had a stronghold in this area.

The British East India Company, which was originally named the Governor and Company of Merchants of London Trading into the East Indies, but more commonly known as the “John” Company, was the brain child of London businessmen in 1600 for the sole purpose of importing these expensive and important spices from Asia, which was now dominated by the Portuguese, Dutch and Spanish.

 Led by James Lancaster, the John Company set off for Indonesia with five ships laden with linens, iron and lead to trade with the Indonesians. These items were of no interest to the leaders of these tropical islands. The Company continued on and finally ended up establishing trading posts in India where they bargained with tribal leaders and received exclusive rights to build factories.

The Company brought back all sorts of exotic goods in addition to the spices … silks, porcelain, lacquerware, cocoa, tobacco, tropical fruits, sugar, coffee and tea.  The Queen was delighted!  Royalty and the affluent members of society were fascinated by these, before now, unseen treasures. Although these rich and powerful people knew very little about these other things, what they did know was that they wanted them … all of them!

Trade wars began and because of their violent encounters with the Spanish, Dutch and Portuguese competitors, as well as with pirates, the “Company” found it necessary to create their own military and administrative boards, making them an imperial power.  With this overwhelming power in place, the East India Company soon became the ruler of this massive territory.

One of the more popular items they brought back was, of course, “TEA“.  As with spices, TEA was also first touted for its medicinal benefits …. it “helpeth headaches, giddiness and heaviness …. good for colds, dropsies and scurvies.”  It didn’t take long, however, for tea to be drunk purely for its exotic qualities.  Coffee had been adopted by the French and the Italian.  TEA was to be for the British.  (For more information, be sure to read Earl Grey … The Man The Tea.)

The Company continued building trading posts in India and continued to buy tea from the Dutch, because the Chinese would not trade with the English company.  With the Dutch as the middleman, this made the tea even more expensive.   The Company persisted.  It took about 50 years, but finally they were able to negotiate a trade deal with the Chinese to purchase tea directly.  Their first order was for 100 lbs. The demand for tea grew to the point where less than 100 years later the Company was placing orders for almost 5,000,000 pounds of tea each year!  England was addicted.

The Company was in full control now and was setting the prices. The Chinese wanted to be paid in silver bullion.  At the beginning this wasn’t a problem for the British because silver was in great supply; but with losing the American colonies, access to South America, where the silver was mined, was becoming more and more difficult.

Several decades earlier the Dutch had begun trading tobacco and opium with the Chinese – which the Chinese used mainly for medicinal purposes.  The British, led by the Company, was now ruling over India and had established some opium plantations.  They soon realized the answer to their “tea” problem was to increase their opium trade with the Chinese, ultimately leading to the Opium Wars.

The Company would sell their opium to the Chinese at auction for silver; the very same silver that the Chinese were being paid for their tea.  For the next twenty years, this trade was so lucrative that other trading companies wanted a share.   Although China issued an edict that opium importing and consumption were illegal.  The edict had no effect whatsoever.  The Company, using smugglers and corrupt Chinese officials, continued to bring the drug into the country, using a technique still in practice today of giving away free samples.  Interestingly, the term for accepting bribe money was called “tea money”.
The British East India Company aka the “John” Company had grown into a very powerful political and trading monopoly which rivaled the British Government, and, in effect ruled many of the British Empire’s territories.  It fought nations, set prices and taxed goods.  (We’ll discuss the Boston Tea Party in another blog.)  They had become too powerful and the British government sought to regain control.  No longer was the John Company simply a commercial venture.  It was now a political one.

In 1834 the Company was finally dissolved and it was then that London merchants sprang into action. The first thing they did was to purchase as much tea as possible and as cheaply as possible.

More to come ….

~ ~ ~ ~ ~ ~ ~
References:  The Spice House, The East India Company, THE STORY OF TEA by Mary Lou Heiss and Robert Heiss, Wikipedia

When Life Gives You Lemons … Make Lemon Curd!

You thought I was going to say ‘lemonade’, didn’t you?  Nope!  When life gets complicated, stressful, unsettling and you need to withdraw into your own private space to reflect and relax, try making something.  Something a little different.  Something unique.  Something delicious!

For me, it’s been a very busy week, and I’ve been tugged in many different directions.  Today I need to meditate … in my kitchen … over the stove.  Classic Scones with Lemon Curd are going to be my method for decompressing.  C’mon along.  I hope you like them.

LEMON CURD
Preparation Time:  10 – 15 minutes                  Makes about:  1-1/2 cups

1/2 cup fresh squeezed lemon juice (about 2 large or 3 medium lemons)
1/2 cup sugar (more if sweeter curd is desired)
2 teaspoons grated lemon zest
3 extra large eggs (or 4 medium eggs) beaten
3/4 stick ice cold butter cubed

 Hint:  Zest the lemons before cutting them to squeeze out the lemon juice.  To get more juice from the lemons, pop them into a microwave oven for 10 seconds just to warm them through and them roll them on your cutting board. Two large lemons should produce enough zest and juice for this batch of curd – which will produce 1-1/2 cups.

In a heavy small saucepan, whisk together the lemon juice, lemon zest and beaten eggs.  Place the saucepan over medium to low heat and stir continuously with a wooden spoon while adding the cold, cubed butter. Continue stirring for about 5 or 6 minutes until the sugar is dissolved and the curd thickens, coating the back of the spoon.

If you want a really smooth curd, you may want to sieve the curd t hrough a strainer to remove the lemon zest, and any coagulated bits.  I want to have all the zesty bits right in there, so I prefer not to.

Spoon the curd into a bowl or serving dish and cover with plastic wrap.
Chill in the refrigerator for at least an hour before serving.

 

You can also spoon the curd into small  mason jars,  put your label on the front, and decorate with a ribbon for a beautiful addition to any gift basket. Why spend $7.95 or more at the grocery store, when you can make your own delicious, creamy, lemony curd for just pennies.

(This curd will keep beautifully for at least a week.  Keep refrigerated.)

Now it’s time to make the scones!!

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

What’s in your cup?

Victorian Tea Chest

The timeline is England, late-18th century.  Tea has found its way from the table of the aristocracy to the table of the every man.  Gone are the days when tea was served to only men in English coffeehouses.  In the homes of the aristocracy, tea now is locked away in elaborately-carved wooden tea chests; the key kept safe by the “lady of the house” should the chambermaid, the footman or the butler decide to help him or herself.  Tea now is also being enjoyed in almost every home, tea room and workplace. Maid servants are enjoying a ‘tea break’ twice a day … with an allowance taken from their wages to pay for the tea.  Apprentices in manufacturing plants are allocated a parlor where they can have a twice daily tea break.  Children in orphanages are given tea with milk and sugar.

1700 teaNot everyone, however, thinks this ‘tea drinking’ is appropriate for the lower classes.  Jonas Hanway in A JOURNAL OF EIGHT DAYS JOURNEY wrote “The use of tea descended to the Pleboean order among us, about the beginning of the century … men seem to have lost their stature, and comeliness, and women their beauty.  Your very chambermaids have lost their bloom, I suppose by sipping tea …  It is the curse of this nation ….”

He wasn’t alone.  William Cobbett wrote in COTTAGE ECONOMY, “The tea drinking has done a great deal in bringing this nation into the state of misery in which it now is.  It must be evident to every one that the practice of tea drinking must render the frame feeble, and unfit to encounter hard labor or severe weather.”

By the mid-1800’s, a professional man (doctor, lawyer) might earn £50 a year, while the average workman was only earning about 20 shillings a week.   A live-in chambermaid might earn £5 per year, while the butler of the house would earn £20 .  With Tea selling for more than £26 a pound, how was anyone ever going to afford this beverage?  One word …. “smouch“.

We might call it recycling, they called it “smouch“.   Servants in the royal and affluent households, as well as workers in coffee houses, would take the used tea leaves and sell them through the back door to unscrupulous dealers.  These “smouch” dealers would then add things like tree leaves, sheep’s dung and saw dust as fillers.  They would color the leaves with iron sulphate, verdigris and copper.  They would dry this mixture and then sell the “smouch” back to the tea merchants.  It is believed that within an eight mile area, approximately 20 tons of “smouch” was manufactured every year.  This flourishing underground market, in addition to smuggling, is what made it possible for tea to reach the commoner.

METHOD OF MAKING SMOUCH WITH ASH LEAVES TO MIX WITH BLACK TEAS”
“When gathered they are first dried in the sun then baked.  They are
next put on the floor and trod upon until the leaves are small, then
lifted and steeped in copperas, with sheep’s dung, after which, being
dried on the floor, they are fit for use.”
Taken from Richard Twining’s “Observations on the Tea
and Window Act and on the Tea Trade, 1785”.

tea cartoonThe tea that was being imported from China and enjoyed now by all classes was green tea … not black tea as so many people associate with Great Britain.   It was what we now refer to as “gunpowder” green tea.  Black tea came about because the Chinese were becoming just as unscrupulous as the “smouch” dealers.   The Chinese, knowing that people expected their green teas to have a bluish tint when steeped began adding gypsum to their tea just before firing the leaves, giving their cheaper teas the right color.

Partly due to the fact that forests were being completely decimated in order to manufacture “smouch”, and due to the fact that poisonous dyes were being used, an Act of Parliament was passed in 1725 banning the mixing of tea leaves with any other leaves. This Act went completely unnoticed, which prompted another edict from the government in 1777 banning the sale of “smouch” altogether.

Tea drinkers eventually became concerned about some of the more bizarre ingredients they were ingesting.  When you think of all the copper, lead, gypsum and iron that people were drinking, sheep’s dung doesn’t sound so bad!  The public became so concerned about these poisonous dyes, they began asking for ‘black’ tea … which is why black tea is the predominate tea enjoyed throughout Great Britain.  And with smuggling so rampant at that time “smouch” was no longer an issue.

So how about it …… would you like a little “smouch” with your tea?

~ ~ ~ ~ ~
References:  World Wide Words, Boston Tea Party, The Victorian Web, The Farm Antiques, Twinings

Bath …. a fascinating city!

We try to visit England as often as we can and each time we do we select a different region or city.  Hubby remembered visiting Bath once when he was a child.  So, Bath it is!  From the moment we arrived, I knew I was going to love England’s only World Heritage City.  It might sound strange to describe a city this way, but, for me, it had gravitas.

We chose a small, older hotel, centrally located, directly across the street from the train station. It couldn’t be more perfect.  Bath is a ‘walking city’ and we were able to do just that … with quick stops back to the room to refresh and relax for a moment before eagerly conquering our next destination.

Before our visit, I had no idea the reason the city is called “Bath” is simply because of the natural mineral springs around which the Romans built not only a massive temple but an entire city, over 2000 years ago.  This magnificent structure rivals anything I had seen in Italy.  It took over 4 centuries to complete this work of art.  After falling into disrepair over the years, thankfully, it has been meticulously restored by the generous donations of countless organizations.

There are four main areas that comprise the Great Bath: the Sacred Spring, the Temple, the Bath House and the Museum.  From the moment you descend the steps into the Great Bath, you start to imagine yourself part of the privileged class who would have indulged in the ritualistic bathing that was so important to the Romans.  With your attendant in tow,  you would pay your entrance fee, leave your clothing, don a toga and enter the palaestra or gymnasium for some exercising.  From there you would enter the tepidarium, or warm bath room, where you would be scrubbed clean before entering the caldarium, or hot bath room (sort of like a sauna).   You would then have another attendant massage you with oils.  After your massage, it’s time to cool down in the frigidarium and then off you’d go to socialize around the swimming pool.

Overlooking the Great Bath.

Overlooking the Great Bath.

This world-class museum also houses a collection of archeological finds that just boggle the mind.  Included in this exhibition is the recent discovery of over 17,000 Roman coins dating back to the first century.

After the Romans left in the 5th century, the city was claimed by the Saxons and then by the Normans, which left the city in ruins.  A revitalization effort was begun in the 1500s when people began to flock to these mineral springs in the hopes of curing whatever ailed them …. like leprosy!  Oh my!!    But the real recovery didn’t come until the late 1700s when Richard “Beau” Nash, an opportunist and inveterate gambler, made the city a hub for the fashionable elite.   Nash brought with him wealthy investors who built the Grand Pump Room, the Circus and the Royal Crescent among others, and created an atmosphere of elegant social life.

The original Georgian-style Grand Pump Room, built directly above the Roman Baths, was a “gathering” room for the wealthy … to see and be seen.  As more and more people began flocking to this beautiful structure, it was deemed too small and was demolished.   In 1796 a magnificent new building was constructed on the very site – eighty-five feet long, forty-six feet wide, and thirty-four feet high – which is the Pump Room you can visit today.  Not only can you “take the waters” (which simply means you can drink a sample of the mineral water, for a fee), you can indulge in the most sumptuous of all classic Afternoon Teas while swaying to the music of the Pump Room Trio.  Divine!

Completely revitalized the city attracted musicians, writers, artists and royalty. People like Charles Dickens, Thomas Gainsborough, Franz Liszt and Jane Austen.   Actually it was Jane’s parents who moved their family to Bath in 1801. Jane was a young, talented novelist who used Bath as the setting for three of her six novels. Who hasn’t read (or at least seen the movies) Pride and Prejudice and Sense and Sensibility.  More successful after her death than during her lifetime, the enormous popularity of Jane’s novels has led to multiple adaptations for movie and television screens.  Sir Laurence Olivier starred as Mr. Darcy in the first version of Pride and Prejudice in 1940. The most recent  film’s impressive cast included Keira Knightley, Donald Sutherland and Dame Judi Dench.

For fans of Jane Austen, a visit to the Jane Austen Centre is a MUST.  We were greeted by Mr. Darby himself upon entering the Centre!  From the classic Georgian town house, to dressing up in any of the Regency costumes, including top hats, bonnets and fans, and then of course, enjoying a pot of tea with a savoury or two in the Tea Room on the second floor, you will catapult yourself back in time – just as it was in her novels.   This memorable treat should not be missed.

The city is resplendent in nature with sprawling open parks and meticulously-groomed gardens.   Crossing over the River Avon, Bath’s Pulteney Bridge is one of the world’s most beautiful bridges in the world.  Just like the Ponte Vecchio in Florence, not only is it magnificent in its neoclassical architecture, it has shops built right into it … a perfect place to indulge in a little souvenir shopping.  After picking up that memorable bauble, enjoy a relaxing cruise along this peaceful river.

A visit to the Bath Abbey has to be on your list of places to visit.  This imposing Gothic structure was built in 1499 on the site of two previous Abbeys, both of which had been destroyed in battles.  This is actually one of the last medieval cathedrals to be built in England, and one of the most unique.  Of course, you can marvel at the resplendent architecture and enjoy the relaxing atmosphere, but for a real treat take the tour up to the Bell Tower.   Although there are areas where you can stop and rest, this memorable trek is not for the faint-of-heart or vertigo-afflicted. The steep 212 steps will take you behind the clock face, stand on top of the vaulted ceiling and visit the bell chamber room.  Bring your camera, because the views are simply amazing.

 Where do you go after visiting the Abbey?  Well, Sally Lunn’s, of course!! If you aren’t familiar with Sally Lunn, Sally was a young refugee coming from France in 1680.  Finding work was almost impossible, but Sally (originally Solange Luyon) did have one skill, she knew how to make rich, French brioche rolls.  A small bakery on Lilliput Alley (the oldest house in Bath) hired her to make these buns and sell them on the street corner. The buns became so popular, customers would visit the bakery to buy them fresh from the oven.

The bakery, now known as the Sally Lunn House, is part tea room and part museum.  Although it is said to be built in 1482 the excavations on display in the north cellar show that the house actually existed during the Roman occupation.  Because it is conveniently located close to the Roman Baths, it is believed this site could have been an inn for Roman travelers.  Again, put this bakery/tea room/museum on your MUST visit list.  It is a unique and wonderful place to enjoy one of Sally Lunn’s rich buttery buns and a hearty cuppa.

There is so much to see and do in this World Heritage City.  I’ve just touched on a few.  From the Roman Baths to the Jane Austen Centre, the Bath Abbey and Sally Lunn’s Tea Room to name just a few, Bath has to be one of my most favorite cities in England.  I can’t wait to come back!

~ ~ ~ ~ ~
References:  Roman Baths, British Express, Jane Austen Centre, Bath Abbey, Sally Lunn’s House, World Heritage Cities

Scotch Eggs …. the original Fast Food!

I’ve been to Scotland, but I never saw a Scotch Egg.  In fact, I’ve never eaten a Scotch Egg.  What are they?  You certainly don’t see them here in the States.  And in the U.K., for the most part, they had faded into obscurity …… until recently that is.   It seems this food item was for the longest time considered among the “worst foods in Great Britain”.

Most often you find Scotch Egg s in the convenience foods aisle of the supermarkets or in the take-away section of a roadside rest area.  Morrisons, Marks and Spencer and Waitrose all sell them as frozen foods ready to take home, throw in the microwave and enjoy (?) for afternoon tea.

But, wait a minute . . . Tesco has just introduced a new version of the Scotch Egg wrapped in pastry . . .  and this hand-held snack recently appeared on a foodie magazine’s list as one of the “cool” new foods . . . not to mention Chef Tom Kerridge who has a gourmet version of the Scotch Egg in his Michelin-starred restaurant.  Scotch Eggs are being wrapped in patés, in avocado, in Black Pudding.  There are Scotch Eggs using quail eggs, ginger, tumeric, Panko ….  Apparently, what is old is new again.

Fortnum & MasonSo where did the Scotch Egg come from?  The posh London department store, Fortnum & Mason, takes credit for inventing this snack in the 18th century as part of its portable luncheon for travelers. In the 18th century traveling was a long and arduous event for even the shortest distances.  If you got hungry, there were no fast food restaurants along the way.  MacDonalds, Burger King’s, Kentucky Fried Chicken,Taco Bell?  So what did you do when you did get hungry?  Hopefully, you planned ahead.

Dr. Andrea Tanner, Fortnum & Mason’s archivist says “From the very beginning of the business Fortnum’s used to produce ready-made dishes like pork pies for travelers, which were put in baskets with disposable bamboo cutlery. The Scotch egg was one of those foods. It was small enough to fit in a handkerchief or pocket, and maybe was rather less smelly than tucking into a hardboiled egg on a coach.”

If they were a convenient luncheon or snack item in the 18th century, then why not now?  They are easily transportable . . . perfect for tailgating parties, backyard cookouts or school lunches.  Low cal?  No!  High protein?  Absolutely!  How do they taste?  Let’s find out!

SCOTCH EGGS
Recipe adapted from Simon Rimmer’s “SOMETHING FOR THE WEEKEND”

5 large eggs  (soft, medium or hard boiled)
12 oz. sausage meat
fresh thyme – 1 tsp.
fresh parsley – 1 tblsp.
1/2 onion, minced
flour seasoned with salt and pepper
bread crumbs (or Panko)
1 egg, beaten
salt and pepper
vegetable oil for frying

 If you don’t know how to boil eggs, let’s start there.  Place 5 eggs in cold water.  Bring to a boil. Cover, turn off heat and let sit.  Depending upon how hard you want the yoke, it can be 4, 6, 8 minutes.  Remove the eggs with a slotted spoon, cool and shell under cold running water.

Prepare three dishes for coating the mixture:  an egg wash, seasoned flour, and breadcrumbs.


If you are using sausage in a casing, remove the casing.  In a bowl add sausage meat, thyme, parsley and minced onion.  Add salt and pepper.  Mix well.  Divide this mixture into five mounds (for five eggs).


In your hand take one mound of sausage and form a flattened round.  Place the cooked egg in the center and form the ball around it.  Do this for each egg.

Take the sausage wrapped egg and dip each one into the beaten egg wash, then the flour and finally the breadcrumbs, making sure they are completely covered.

Heat the vegetable oil to about 325.  Carefully place the eggs into the oil to cook.  It will take approximately 6 to 8 minutes per egg.  With slotted spoon remove the egg and place onto a paper towel to drain.   (You may need to finish the eggs in the oven – which is what I did.)

How were they?  If you love pork sausage, you’ll love these.  For me, they were dense and a bit heavy. They really are perfect for a portable lunch or snack.  Very filling and satisfying, I can’t imagine eating more than one (but hubby certainly can).  I think next time I’ll “oven fry” them and see if that lightens then up a bit.  Also I think I’m going to undercook the eggs so they are a bit softer and I’ll try chicken instead of pork sausage.   Hmmmm, I think we have may something!!

 

~ ~ ~ ~ ~

References:  BBC Food, The Guardian, Something for the Weekend, Fortnum & Mason

Not for “All the Tea in China” . . .

Who remembers this phrase?  “No way, no sir, not for all the Tea in China!”  That phrase was not to be challenged.  You meant ‘no’ and you were standing firm.

I believe the phrase began around the turn of the century.  China was the largest producer and exporter of the world’s most popular beverage and everyone knew it.  With more than 45 countries producing tea today, China still continues to produce more tea than any of the other tea-growing countries.  They have, however, dropped to No. 3 in exporting.  India, Kenya and Sri Lanka have taken over as the largest exporters of tea. These three countries alone produce the more popular CTC (crushed, torn, curled) grade of tea, which is blended and appears in your grocery stores as tea bags.  But apparently India, Kenya and Sri Lanka are producing too much black tea because now there appears to be a glut of tea in the marketplace and prices are falling.  It seems consumers (especially Millennials) are finally demanding higher-quality teas, green teas, oolongs and specialty teas.

Who is drinking all this tea?  According to Quartz, the biggest tea drinkers in the world live in Turkey!  Which is amazing to me.  I would definitely have thought it was the U.K.  Having been to Turkey, I did not notice an overwhelming tea-drinking culture.  Tea was served in restaurants, cafes, and always offered in upscale retail shops and tourist areas, but statistics don’t lie.  They report that each person in Turkey drinks, on average, 6.96 pounds of tea each year, whereas a U.K. tea drinker enjoys 4.83 pounds each year.  Could it be that in Turkey they use twice as much “tea” to make a cup?

So how much tea does the average American drink?  In 2014 AmFotolia cover man drinking teaericans enjoyed over 80 BILLION cups of tea!   But this research is also flawed, because Americans drink more ready-to-drink bottled tea than any other country, not to mention powdered tea-drink mixes. According to the Tea Market Report by the American Botanical Council tea-drinking Americans still prefer black tea –  84% drink black tea – while only 15% drink green and the remainder drink oolong, white, etc.

It’s almost impossible today to watch television and not see an advertisement for one bottled tea or another.  Lipton may be the leader in most ad dollars spent, but six years ago Snapple introduced an ad that had everyone talking about tea.  See if you remember this ……

The ready-to-drink, bottled tea market is huge today and negatively impacting the soft drink market.  Sales of carbonated soda beverages have dropped steadily for the past nine years as consumers are choosing healthier alternatives in a ready-to-drink beverage.  Chai concentrates are another way of enjoying convenient, prepared tea and are very popular.  Another fast growing segment of today’s tea drinking society is actually not tea at all, but herbal beverages.   (Yes, I know, everyone still calls it “tea”.)  The herbal ready-to-drink market is also growing rapidly, with the most popular herbs being chamomile, ginger, echinacea, mint, dandelion and valerian root.

Matcha-flavored KitKat Bars

Matcha-flavored KitKat Bars

But it’s not all about tea drinking.  When was the last time you went into CVS or Target and noticed all the ‘tea-related’ products.  Not only can you buy green tea concentrates and capsules to supplement your diet and help you lose weight, you can choose from a variety of green tea shampoos and conditioners.  Green teas and white teas are incorporated into soaps and body washes, face and body creams.  Have you tried green tea ice cream?  It has been around for years and is delicious!  How about Earl Grey-infused truffles?  Matcha-infused KitKat bars?  Not to mention Tea-smoked duck and Lapsang Souchong bbq sauce?

Green Tea Mint Julep

Green Tea Mint Julep

Mixologists in all the upscale hotels and restaurants are using tea concentrates in their cocktails.  Tea-tini anyone?  According to the Sterling Rice Group, a Boulder, Colorado-based communications firm, TEA is one of the top food trends this year.  Chefs everywhere are incorporating TEA into their recipes.  If you haven’t already, you’ll soon be seeing tea on menus in everything from appetizers to entrees.

There are cookbooks now dedicated to using “tea” as an integral part of the recipe.   CULINARY TEA by local chef Cynthia Gold is fabulous with over 150 recipes using “tea”.  TEA COOKBOOK by Tonia George is another great cookbook using whole leaf tea in its recipes.  Whether sweet or savory, tea is a versatile ingredient that can be used in many recipes …… and we haven’t even talked about how good it is for you!

So jump on the “tea trend” and enjoy your tea.  It’s not just about “All the Tea in China” anymore.  It’s tea anyway you can get it!

~ ~ ~ ~ ~


Top 10 Tea Producing Countries

and the amount of tea they produce*

1. China = 1,000,130 tons  –  2. India  = 900,000 tons  –  3. Kenya = 303,000 tons
4. Sri Lanka = 295,000 tons  –  5. Turkey = 175,000 tons – 6. Indonesia = 157,000 tons
7. Vietnam  = 117,000 tons  –  8. Japan = 89,000 tons  –  9. Argentina = 69,000 tons
10. Iran = 84,000 tons

* These figures are lower than the overall high production of 2013.

~ ~ ~ ~ ~ ~ ~
References:  World Tea News, Tea Market Report, Quartz, TEA USA

The Best Chocolate “Courgette” Bread

Until yesterday I didn’t know what a ”courgette” was either!  Now I do!  It’s a ZUCCHINI.  In Great Britain, a zucchini is called a “courgette“.  Also there are “golden courgettes“, which we call summer squash.

It seems this squash we call “zucchini” was originally from America, but somehow it found its way to Italy and then became introduced back to the States.  So confusing!  ‘Zucca’ is the Italian word for squash and ‘zucchino’ means ‘small squash’, which in the plural is ‘zucchini’.  “Courgette” is French for squash, which is the name used for this vegetable in many parts of Europe.

Well, my garden has been bursting with ‘courgettes‘ and I’ve made them every way I can think of … from sautes to stir fries to soups and stews, even pickling.  (Yes, they are delicious pickled.)  I’ve skewered them, roasted them, stuffed them, grated them and breaded them.  But, the best ‘courgette‘ recipe is this decadent, rich, chocolatey tea bread.  Oh my, you will love it!

CHOCOLATE ZUCCHINI (AKA ‘COURGETTE’) BREAD
The only time consuming part of this recipe is grating the zucchini.  It couldn’t be easier.

Oven 350° – Bake time: 1 hour (more or less)

2 squares unsweetened chocolate (melted)
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini (courgette)
1 tsp vanilla

2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
¾ cup semi-sweet chocolate bits (optional)
½ cup chopped walnuts (optional)

Preheat oven to 350°.  Lightly grease and flour two loaf pans (or 24 muffin cups – or 1 bundt pan).

In a large bowl beat together the wet ingredients and then fold in grated zucchini.  When combined thoroughly, stir in dry ingredients.  Mix well.  Add chocolate bits and/or walnuts if desired (first coat with a little flour to keep from sinking into batter).

For bread, bake for at least one hour or until toothpick inserted in center comes out clean. Less time for muffins.  A bit more for bundt.

Let cool completely before removing from pans.  Then put on the kettle and enjoy a hearty cuppa with a large slice!

chocolate zucchini bread

~ ~ ~ ~
References:  Wikipedia