The recipes in “Steeped” are all about harmony: Chamomile’s floral, honey notes amp up the sweetness of corn chowder, Earl Grey’s citrus kick lightens up creamy chocolate custard, and green tea aioli adds bright flavor (and a stripe of vivid green color) to hearty black bean burgers.
“Tea is not a diva,” Zijderveld says. “It’s part of the chorus.”
Earl Grey Soba Noodle Salad
Makes 6 to 8 servings
The bright citrus flavor of Earl Grey tea amps up the fresh flavor of this soba noodle salad, which is perfect for a picnic.
• For the Earl Grey dressing:
1/3 cup brewed Earl Grey tea, cooled
1/2 teaspoon toasted sesame oil
2 1/2 teaspoons maple syrup
3/4 teaspoon kosher salt
3 teaspoons distilled white vinegar
2 small cloves garlic, minced
1 1/2 teaspoons fresh ginger, minced
2 teaspoons grapeseed, safflower or other neutral oil
1 teaspoon sriracha
For the soba noodle salad:
1 teaspoon safflower, grapeseed, or other neutral-flavored oil
1 small red onion, thinly sliced (3/4 cup)
2 carrots, peeled into ribbons (2 cups)
1/2 red bell pepper, seeded and sliced into matchsticks
1/4 head purple cabbage, thinly sliced and separated into ribbons (2 cups)
3 oranges, cut into segments with pith removed (1 1/2 cups)
1/2 bunch fresh curly parsley leaves, finely chopped (1/2 cup)
1 tablespoon sesame seeds
8 ounces soba noodles
• To make the dressing: Whisk together the tea, sesame oil, maple syrup, salt, vinegar, garlic, ginger, oil and sriracha.
• To make the noodles: Drizzle the safflower (or other neutral-flavored) oil into a medium pan, set over low heat, swirling to coat. Saute the onion until caramelized, 10 minutes. Toss the onion, carrot, bell pepper, cabbage, oranges, parsley and sesame seeds in a large bowl. Put a 2-quart saucepan two-thirds full of water over medium heat. When boiling, add the noodles and cook according to the package instructions. Drain and run them under cold water to cool. Add the noodles to the salad. Dress and toss to coat.