Time for another recipe (the 3rd in a baker’s dozen). This is another that goes great with tea. Be adventurous and give her recipe a try with a pot of the tea named and assess the pairing for yourself.
The recipe: Stuffed Bell Peppers with Ground Turkey and Sun-Dried Tomatoes
Ratcheting up an old favorite a notch or two, the cook takes her mother’s recipe for a classic dish and goes it one better. She uses red bell peppers instead of green ones and ground white-meat turkey instead of ground beef. The dish can take a little time to prepare but is well worth it, especially in an age of fast food places and frozen entrées that you zap in the microwave oven. The key to this dish is the panko bread crumbs that take on a lovely toasty crunch and color after some time spent in the oven.
The tea: Ceylon Black Tea
Sri Lanka, an island nation off the southern tip of India, used to be a country full of coffee plantations. Then, a disease spread quickly and killed off the plants. Looking for a replacement crop, some growers took a chance on tea, with satisfying results. Now, there are a number of tea growing regions there, each producing it’s own particular teas. The general characteristics of many of them seems to be a nice richly flavored tea that can take milk well. I detect a nice raisiny aroma to the dry leaves that often carries through to the steeped tea. You can also get a blend that is either several Ceylon teas or Ceylon tea mixed with Assam, Darjeeling, Kenyan, or even Chinese black teas. The flavor will accent the wonderfully rich yet light flavors in her version of a classic dish!
Hope this works for you. Feel free to comment here with your experience, and watch for the next pairing to be posted in June.
See also:
Pairing Tea and Food — Pomegranate Vanilla Scones and Sencha Tea
Pairing Tea and Food — Simple Summer Couscous Salad and Golden Yunnan Tea
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