“Bread & water can so easily be tea & toast”.

 This saying was found on a Celestial Seasonings mug in the mid-90’s and expresses much of what I feel about my tea.  First, every moment can be elevated with a cup of tea and a treat.  Second, if the recipe calls for water, it could so easily be tea.

Cooking with tea has become second nature to me and I think of it as essential ingredient as my herbs & spices.   Taking what I already drink and enjoy;  broth or poaching liquids are exchanged for steeped tea.  Ground tea is added to baked goods and soups.   Just like cooking with wine, use good quality tea and what you would drink.  Don’t think using old tea or bad tasting tea will elevate any culinary creation!

If you enjoy cooking and baking, trying new recipes, or restructuring the old; give tea as an ingredient a try.  Here’s a simple vinaigrette recipe.

Basic Salad Vinaigrette
Several teas work in this dressing. The one you choose will depend on the vegetables or fruits in your salad.

1/2 cup oil of choice
1/4 cup strong steeped tea
1 tsp. honey or maple syrup
2 Tbsp. vinegar or citrus juice
1/2 tsp. Dijon
2 Tbsps. fresh herbs or 2 tsp. dry
salt & pepper to taste
2 Tbps. minced sweet onions or shallots
1 tsp. garlic (optional)

Place ingredients in jar with lid and shake until well blended.