Green Meditations Entrée

The #PaletteForYourPalate Tea Entrée Green Meditations is Tealeaves ICON and Executive Chef Alex Chen’s creation, inspired by TEALEAVES Organic Long Life Green + Pantone 349C + Mood: Enlightened.


TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists.
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The #PaletteForYourPalate Tea Entrée Green Meditations is Tealeaves ICON and Executive Chef Alex Chen’s creation, inspired by TEALEAVES Organic Long Life Green + Pantone 349C + Mood: Enlightened.

Notes from Alex Chen, Executive Chef at Boulevard Kitchen & Oyster Bar:

 

“Using Organic Long Life Green, I added a little bit of hay, grassy notes to this dish so as to highlight the vibrant herbs. Spiciness from the watercress, acidity from the wood sorrel, sweetness from the fennel. And, of course, umami from the lobster.”

“Using Organic Long Life Green, I added a little bit of hay, grassy notes to this dish so as to highlight the vibrant herbs.”

GREEN MEDITATIONS LOBSTER


Ingredients

  • 2
    Lobsters, claws removed
  • 3 Liters
    Court Bouillon (See Recipe Below)
  • 3
    Chervil stems
  • 3
    Nasturtium leaves
  • 3
    Wood sorrel
  • 3
    Fennel flowers
  • 3
    Chervil
  • -
    Citrus crème fraîche (See Recipe Below)
  • -
    Parsley coulis (See Recipe Below)
  • -
    Sea grass

Steps

  1. Warm up court bouillon infused with TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags.

  2. Tie lobsters (2 x 1.5lb) and remove claws.

  3. Cook lobster in court bouillon (body for 4 minutes, claws for 6 minutes) and cool.

  4. Remove lobster from shells.

  5. Place crème fraîche in squeeze bottle and lay out all of the microgreens.

  6. Cut lobster and plate parsley coulis.

  7. Pipe on crème fraîche and garnish lobster with herbs.

  8. Add a dash of sea salt to lobster.

  9. Enjoy!

COURT BOUILLON

Serves 1

Ingredients

  • 3
    TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags (Master Blend No. 2233)
  • 3 Grams
    Star Anise
  • 5 Grams
    Fennel seeds
  • 2 Grams
    Thyme
  • 3
    Bay leaves
  • 80 Grams
    Shallots, 1 cm slices
  • 85 Grams
    Celery, 2 cm slices
  • 65 Grams
    Fennel tops, fronds and stems, sliced 2 cm
  • 75 Grams
    White button mushrooms, 5 mm slices
  • 5 Grams
    Celery leaves
  • 110 Grams
    Yellow onion, cut in quarters, 2 cm slices
  • 5 Grams
    Tarragon
  • 13 Grams
    Parsley stems
  • 275 Grams
    White wine
  • 1
    Lemon, sliced 2 cm rounds
  • 1
    Orange, sliced 2 cm rounds
  • 3.75 Liters
    Water
  • 40 Grams
    Kosher salt
  • 1
    Juice of one lemon

Steps

  1. Wrap star anise, fennel seeds, thyme and bay leaves in a cheesecloth and secure with butcher's twine to make a court bouillon sachet.

  2. Steep 3 TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags in 3 cups of hot water for no more than 1 minute.

  3. Add all court bouillon sachet ingredients into a stock pot and bring to a boil.

  4. Turn heat down, simmer 20 minutes.

  5. Strain ingredients through fine mesh strainer and let cool.

CITRUS CRÈME FRAÎCHE


Ingredients

  • 100 Grams
    Crème fraîche
  • 100 Grams
    Whipping cream
  • 2 Grams
    Kosher salt
  • 1 Gram
    Lemon zest
  • 1 Gram
    Lime zest
  • 1 Gram
    Orange zest

Steps

  1. Add whipping cream, kosher salt, black pepper and brandy into mixing bowl.

  2. Whip with whisk until soft (do not whip for too long to prevent the cream from splitting).

  3. Fold in tarragon, cover with plastic wrap and refrigerate.

Parsley Coulis


Ingredients

  • 200 Grams
    Flat leaf parsley, no stems
  • 300 Grams
    2% milk
  • 100 Grams
    Heavy cream
  • 130 Grams
    Shallots, cut into 2 cm
  • 130 Grams
    Garlic cloves, stems removed
  • 3 Grams
    Kosher salt

Steps

  1. Remove stems from parsley.

  2. Bring a large pot of salted water to a rapid boil.

  3. Blanch parsley in salted water for 60 seconds (do not cool in ice, let parsley drain for 5 minutes, then squeeze it dry by hand).

  4. Bring cream, milk, shallots, garlic and salt to a boil.

  5. Let simmer for 20 minutes or until garlic cloves are soft.

  6. Add parsley to milk mixture and adjust seasoning. Purée on high in blender until smooth, and cool on ice to preserve color.

  7. Wrap with saran wrap directly on the purée to prevent skin from forming.

TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.

 

Find recipes for these edible works of art exclusively on Tealeaves Recipes and #PaletteForYourPalate.

Tea in recipe

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