玄米茶

For most people, a cup of tea involves a bag from a box and water from the spout. However, just as with wine, tea becomes a much more complex drink when the time is taken to prepare it correctly. When fresh tea is used and steeped correctly, the true taste of the leaves comes out. Consider the Japanese tea 玄米茶 (Genmaicha) a very basic green tea. When steeped incorrectly it loses the unique texture and instead simply tastes bitter. For being the 'commoners tea', Genmaicha is a surprisingly hard tea to brew correctly or even make.

To make the actual Genmaicha tea there are two processes. The sencha tea leaves are first prepared by steaming them in a traditional Japanese fashion. Secondly, rice is roasted until it becomes a golden brown color. Afterwards both ingredients are combined.

The actual steeping process of the tea is what will determine whether it is a good pot or not. A traditional iron Japanese tea pot is the best bet. It keeps the temperature constant longer so that the tea steeps correctly. The water that is boiled should be filtered water because impurities change the subtle taste of the tea. After the water has come to a boil it must cool to 85 degrees before it is added to the tea. For ever cup of water one heaping teaspoon of tea should be used. Add the tea first to the pot then add the water. The tea should be steeped for 2 and a half minuets then removed; any longer and it will become bitter. If all this is done then you have a great cup of Genmaicha. The more you make it the more you will get a feel of just how long you should steep it and how hot the water should be. These measurements are simply guidelines; more experiences means a better cup of tea. If done correctly it should taste like a smoky sencha.

If your ever looking for a place to get some tea that has something more then Tetley stop off at The Urban Tea Merchant they have the best selection of tea in North America because they are the only offical supplier of Mariage Frères - the oldest tea company in the world - this side of the Atlantic.

Enjoy

Infamous Bread

This has been getting a lot of attention in the past few days, The No-Knead Bread recipe. Mostly because some food blogger, who will remain nameless, have been trying to pass this off as their own invention. They should check their facts, it was posted in the NY Times a year ago...

None the less its still a FANTASTIC recipe.

Try it out

Enjoy

The Finer Side of Pennask

Possibly the most quintessential experience that a father and son can have during the son's adolescence would be a fishing trip. This is a time honored tradition that is practiced throughout the world. Whether it is with a young child or mature adult, their is something primal about being a boat with ones father. You learn a lot about the other because, well you're forced too. As much as most son's do feel a disconnect from their farther during their childhood (Mr. Palahniuk said "We are a generation of men raised by our mothers") their is something about hunt for food that brings out the primal emotions that all men share. They cannot be communicated between each other. Both just know that they have experienced something foreign to their urban nature, but it is something that draws them closer to each other. A sense of more the just family ties, but fraternity, comradely, and fidelity. An experience such as this would seem mundane if it was interrupted by an unimpressive lunch; a fest must be had! And so it shall be...

Pennask Pumpkin and Bree Stuffed Trout

Fish Prep:
Clean and gut the fish down it's belly. Once everything has been removed lay the fish on it's side and make a small cut, perpendicular to the one made gutting the belly, from the back of the fish to its belly. Do this every 3 inches and on both side of the fish. This will make sure the fish does not curl on the grill and make it easier to flip and cook. Make sure you have some skewers soaked in water to close up the fish after it has been stuffed.

Stuffing Prep:
Simply mix everything but the cheese and limes together in a bowl. Once the fish is ready to be put on the grill stuff the cheese in to the fish first and squeeze lime into it. Once that is done add the rest of the stuffing into the Trout. Now 'sew' up the trout where it was gutted with the soaked skewer. This will prevent everything from falling out when it cooks.

Ingredients:
Because the size of every fish varies, it is up to your own discretion on how much or how little should be stuffed.
Fresh Caught Trout (Rainbow)

Crushed Pumpkin Seeds Creamy
Bree Cheese
Fresh Rosemary
Fresh Oregano
Limes
Salt and Pepper

Soaked Skewers

and Olive Oil for the grill

*Optional Tin Foil if you don't want to lay the fish on the grill or in a frying pan*

Cooking:
Simple enough...brush the grill with the olive oil and just lay the fish directly on the grill and cook each side until the tail starts to curl over. Should take no more then 5min a side. If you opted to use the tin foil, this will reduce it from sticking and will take longer to cook. Your food will also be lacking the the tried and true cookout taste that is to be expected. If cooked correctly the trout should be pink throughout. Enjoy!

PS. Happy (Early) Fathers Day Dad