Gyokuro Omelet

One of most spectacular green teas from Japan is the Gyokuro (jade dew), grown in the shade.

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It needs to steep for 1-2 minutes in low temperature (at most 50ºC).

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The cup is pale yellow and tastes a little like sea weed. 

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The steeped leaves are very soft. 

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Instead of throwing them away, one can use them as a spread. I suggest a simple omelet.

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Here is the recipe haiku:


Prepare Gyokuro. Save the leaves.

Beat eggs with Ponzu sauce until smooth.

Add leaves, stir and fry.


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I like local produce. And I like cheese. One of the warnings I got from my European friends was that the people in America would spray their cheese on crackers. While it is true that one can buy something named cheese in spray cans and do whatever with it, this is still a free country, so nobody forces anybody to do so.

Moreover, there is no such thing as the people, and there is tolerance for perfectionist cheese makers. One of them are the family from Capriole Farm in Southern Indiana who make amazing goat cheeses. Above is Sofia, allegedly named after one of their daughters.


Of course this cheese goes well with good bread (more about that at a later point). I also like minimalist recipes, with a maximum of three ingredients. For instance:

Red beets, goat cheese, sage:
Slice and sliver everything. Bake 15 minutes
at 400 degrees. Serve warm.

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