www.teatrekker.com
We are proud to announce our new website
dedicated just to tea. Please spread the word to your tea-loving family and friends !
 

Save the Date !  November 14th & 15th

The 2008 James Beard Foundation Conference On Cuisine & Culture


DUMPLINGS & DYNASTIES
The Evolution of Modern Chinese Cuisine
A two-day conference on the food and culture of China.

We are thrilled that Mary Lou will be one of the participants ( representing Chinese tea ! ) along with other notable food authorities, including Jeffrey Alford and Naomi Duguid, Fuchsia Dunlop, James Oseland, Nina Simonds, Grace Young and others. This will be a very energized and dynamic weekend event !
 Visit www.jamesbeard.org for details.
 

 
Preserves

Peter and Victoria Hingston moved from England to Vermont where they grow very traditional English vine fruits- black currants, red currants and raspberries. Their black currant preserves are extraordinary – dense, chewy and bursting with luscious fruit flavor. They are excellent not only for slathering on bread or toast but also for using to glaze meats and pies. We are thrilled to have their two raspberry based preserves as well!

Cherry Hill Farm Vicky Day’s Preserves

~ Black Currant Preserves ~
~ Raspberry & Black Currant Preserves ~
~ Raspberry and Red Currant Preserves ~

Ajo Blanco Malagueño –
Malage Almond Gazpacho

recipe by Penelope Casas, adapted from Parador de Gibralfaro

Penelope writes: This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the essential counterpoint to the tang of garlic and vinegar. The addition of shrimp comes from chef Bartolomé Rodrigo Lucena.

Ingredients:
1 ( 3-inch ) piece baguette with crust removed
1 garlic clove
½ teaspoon salt
¼ lb. whole blanched almonds, preferably the Spanish Marcona variety
1 tablespoon Sherry vinegar ( reserva or aged)
½ cup extra-virgin Spanish olive oil, preferably Andalusian
2 cups ice water
Garnish:
24 peeled, seedless green grapes
12 peeled cooked small shrimp

1. Soak bread in ½ cup water for 1 minute, then squeeze dry. Discard the water
2. Mash garlic to a paste with salt using a mortar & pestle or the back of a cooks knife
3. Blend mashed garlic with almonds in a food processor until the almonds are as fine as possible. Add bread and vinegar, and, with the motor running, add oil in a slow stream until well incorporated. Add the ice water and blend for an additional minute.
4. Force puree through a fine sieve into a bowl, pressing firmly on the solids. Discard the solids.
5. Transfer soup to a glass container, cover and chill for about 3 hours. Season to taste with salt & pepper before serving.

 
~ New Italian Pasta ~

Di Cuonzo

Orecchiette ‘Farina Arsa’
This is a rustic, artisan version of the classic pasta of Puglia. It is made with farina arsa 'burnt flour’ which produces humble, brown colored pasta with a subtle toasted flavor. This is an old-world form of orecchiette that is wonderful served as Orecchiette with Broccoli Rabe
 

Alfieri
This fabulous egg pasta is from Piedmont, Italy, home to famous wines such as Barolo and Barbera, and, of course, aromatic white truffles
• Albesi
• Fettuccine
• Pappardelle
• Tajarin
 

New Products

• Honey

Golden sweet goodness in a jar from Chile, Hawaii and Spain. Our selections of pure monofloral honeys feature distinctive flavor, color and texture profiles. Each of these honeys represents the ‘terroir’ of the place where the bees forage, and the indigenous plant blossoms that the bees encounter during the spring, summer and fall seasons

Our honeys are raw honey, not mass-produced honeys that have been heated and filtered, and they exhibit a rainbow of colors from gold to amber to deep, rich brown. Their textures range from creamy to crystalline, and the flavors, oh the flavors ! From light and sweet to full and slightly bitter – a natural palate of taste and nuance fills each jar.
 

• Paella Pans
authentic carbon-steel pans from Spain

• Tagines
authentic, rustic clay tagines from Morocco
 

Spanish Ingredients • Calasparra paella rice • Capers • Marcona almonds • Pimenton ~smoked ~hot (sun-dried ) ~sweet (sun-dried) • Saffron threads • Sardines in olive oil • White tuna in olive oil

Middle Eastern Ingredients • Israeli Couscous • Egyptian Dukkah spice blend • Harissa paste • Pomegranate molasses • Preserved lemons • Ras-el-hanout spice blend • Za’atar spice blend