TeaSource’s New Eden Prairie Store and Colorful Catalog

by Phyllis Louise Harris

February 2012

Bill Waddington has opened his latest TeaSource at 561 Prairie Center Drive in Eden Prairie and filled it with some of his 250 teas and tea blends along with everything needed to make and enjoy tea.

While he took over the space of a former coffee house, Waddington does not serve coffee in any of his three stores.  Instead he has made a career of searching out quality tea from around the world and selling it through the stores, on his website ant through his new catalog.  And it all started as a hobby.

In the 1990s Waddington traveled around the country training storeowners for a major Minnesota grocery chain.  An avid tea drinker himself, he used the opportunity to visit Chinatowns in the larger cities and seek out tea merchants.  He also wrote to tea growers all over the world and was soon receiving samples of their teas.  By 1995 he was operating a mail order business out his home selling a small number of imported teas.  In 1997 he opened his first TeaSource store in the Highland area of St. Paul.  As the business grew he added teas, created his own blends, and opened a second store in St. Anthony.  The Eden Prairie store is his latest addition.

Each store offers tea enthusiasts a wide array of free booklets on brewing tea, selecting tea, understanding tea and serving tea.  Waddington also offers classes in Learning more About the World of Tea, Teabasics, Tea & Chocolate, Cooking with Tea, and The Mysterious World of Dark Tea…all taught by specialists in the use of tea.  And there is always something new to try.

As Waddington says in his new catalog, “There is a mysterious Chinese tea called Dark Tea that is almost unknown in the West, despite the fact that the Chinese venerate this tea.”  For years Dark Tea has been exported to countries west of China but not to those to the east.  Waddington “discovered” it on a tea-buying trip to the capital of Hunan Province and felt it needed to be added to his collection.

Visitors to any TeaSource can browse through the many teapots and cups available in the stores, try five different teas on “sample days” for just $3,35 or just sit and sip their favorite tea.  Waddington’s website teasource.com is filled with tea information, tea events and products to purchase online.  His new catalog, also filled with tea information and products, is available online or by phone 1-877-768-7233.  The website and all stores have information on upcoming tea classes.  You can also communicate with Waddington through his face book @ TEASOURCE.  TeaSource was recently chosen as the tea vendor for Delta Airlines’ new terminal at the Minneapolis/St. Paul International airport.

For anyone still stuck in the teabag routine, I strongly recommend taking one of the TeaSource classes.  They are real eye-openers to the amazing world of tea.  Next to water, tea is the largest consumed beverage n the world and offers more than 1000 different teas and a multitude of blends.  The next class is Tea Basics at the new Eden Prairie store February 23, 7-9 p.m. and costs $15 per person.  Registration is limited so call early, 952-767-3648.

TeaSource stores are open everyday.  In the St. Anthony Sopping Center, TeaSource is at 2908 Pentagon Drive NE.  Call 612-788-7842 for hours.  In the Highland area of St. Paul, TeaSource is at 752 South Cleveland Avenue.  Call 651-690-9822.  The Eden Prairie TeaSource phone is 952-767-3648.

Home Cooking…Everyone’s Favorite Around the World!

By Phyllis Louise Harris

January 2012

When two chefs from Xi’an, China, came to Minnesota to teach at Hennepin Tech in 1995 they stayed with me for four weeks.  For the first few mornings, they suffered through my well-intended eggs and toast breakfast and then asked if they could fix their own.  So every evening before they went to bed, they went into the kitchen and made a batch of noodle dough.  They carefully covered the fresh dough with a cloth and the next morning cooked fresh noodles for their breakfast.  It was their way of bringing their own home cooking with them to this foreign land.  And, it gave them comfort each morning to eat cooking from home when during the day they were not sure if the Minnesota food they would be eating would be something they even liked.  Often it was not!

I thought of them on Christmas Day when my daughter and I were making one of our family’s favorite dishes, stewed chicken and homemade noodles.  It is a recipe that was handed down from my grandmother in Iowa to my dad, to me and my sister and brother.  After much trial and error we learned to make the delicate egg noodles that taste best made with homemade chicken broth, but even taste good with canned broth.  Here is the recipe….

Grandma Igo’s Homemade Noodles from Indianola, Iowa

Serves 8 (can be made in smaller or larger batches)

4 large or extra large eggs

2 – 4 cups white flour*

12 cups chicken broth

Salt to taste

1.  Break eggs into medium sized bowl and beat with a fork until well mixed, but not frothy.

2.  Begin adding flour 1/2 cup at a time mixing well with the egg.  Keeping adding flour 1/2 cup at a time and stirring until the eggs no longer absorb any flour.  As the mixture thickens, add less and less flour.  The mixture will form a ball and move around the bowl with the fork leaving a small amount of flour on the bowl.  Stop mixing!

3.  Cover a cutting board with 1 - 2 cups of flour.  Smooth out the flour to at least 1/2 inch thick and put 1/4 of the mixture on the board.  Cover the dough with some of the flour from the board and begin rolling out the dough with a rolling pin.  As needed add more flour on top of the dough and under the dough to keep it from sticking and continue rolling out to about 1/8 inch thick.  The dough may be any shape or size at this point.

4.  Gently pile more flour on top of the noodle sheet and starting with the edge nearest you, carefully roll the dough like a jelly roll.  With a clean, sharp knife, cut the roll into pieces 1/3 inch wide.  Carefully pick up noodles one at a time, uncurl, and shake off excess flour.  Place noodles on a wire rack spacing them out so they are not on top of each other.  They are still very wet and will stick together.  Continue until all the dough has been cut.

5.  In a large pot bring chicken broth to a boil and add salt to taste.  Add the noodles all at once or as quickly as possible and immediately gently stir into the broth.  Bring to a boil and add 1 cup cold water.**  Bring to a boil again and add another cup of cold water.  Bring mixture to a boil and turn heat down to simmer.  If necessary, add more broth or water one cup at a time as the mixture thickens and bring it to a simmer again after each addition.  Simmer noodles about 20 - 30 minutes gently stirring occasionally and cook noodles until they have lost the taste of raw flour and have absorbed the chicken broth flavor.  They will be tender and crinkly looking in all different sizes and shapes with a wonderful chicken flavor.  Serve hot with chicken and mashed potatoes.  It can’t be any more down home Iowa farm comfort food than this. . . and, not that much different from the Chinese chefs’ home cooking.

Noodles may be cooled and reheated on the stove.  They may also be frozen and reheated in the microwave, but will lose some of their texture.

*Though not as delicate in texture, gluten free flour also makes a very tasty noodle.

**For even "chickenier" flavor, experiment sometime by adding refrigerated broth rather than water.

Rich Chicken Broth

(Recipe may be doubled)

1/2 stewing hen, cut in half

8 fryer wings, whole or cut up

Water

Salt to taste

1.  Rinse chicken pieces and wipe with a paper towel.  Set pieces into a large pot and add enough water to cover large chicken sections plus 1” more water.

2.  Heat pot over high heat until water starts to boil.  Skim off and discard the scum that has floated to the top of the water.  Turn heat down to low simmer, cover and cook until chicken is tender, 45 – 60 minutes.  Check wings, breast and thigh and remove each when tender….it may be at different times.  Remove the chicken when done and take cooked chicken off bones and place in shallow bowl.  Add bones and skin back into the pot.  Cover the cooked chicken with a little broth to keep moist.  Cover container and refrigerate.  Continue cooking chicken parts in covered pot for another hour or until it forms a rich broth.  Turn off heat and let broth cool down for at least 30 minutes.  Remove all chicken pieces and bones with a fine metal mesh skimmer to remove as many pieces as possible to eave a clear broth.  Discard bones, skin and any chicken meat pieces from the broth.

3.  Add about 2 cups of water to stock and bring broth to a boil.  Season broth with salt to taste.  It is now ready to cook homemade egg noodles.  If necessary, add canned broth to help enrich the chicken flavor.  The broth may be frozen for later use.

This should be enough broth to cook a 4-egg recipe of noodles that will produce 8 - 10 cups of cooked noodles and broth.

Holiday Gifts with Asian Flavors

by Phyllis Louise Harris

December 2011

You don’t have to look far for a variety of holiday gifts from local chefs, restaurants, and food professionals.  Here are just a few:

Japanese Fish Class Feb. 6 from Koshiki Yonemura of Tanpopo Noodle Shop

Give your favorite cook this Cooks of Crocus Hill class from the talented Koshiki Yonemura.  Learn how to skin and fillet a fish then cook Hamachi Yellowtail and Ikura, Steamed Sea Bass with Sesame Oil and Ginger, Walleye and Scallop Tempura – even Sashimi and Sushi.  This exceptional class from 6 – 9 p.m., Feb 6, is $65 per person and registration is required.  Go to www.cooksofcrocushill.com or call 651-228-1333.

Sushi Classes from Coastal Seafoods

One of the area’s best seafood providers is also one of the first to offer a continuing schedule of Sushi classes throughout the year.  Pick up a gift certificate from one of their locations or get the schedule and order online at www.coastalseafoods.com .

“Crying Tiger” by Supatra’s Thai restaurant owner Supatra Johnson

With family recipes from her Thai home, Supatra Johnson’s cookbook makes cooking Thai food at home easy to do right here in Minnesota.  Not sure how the dish will taste?  Try it in her restaurant first at 967 West Seventh Street, St. Paul, pick up a copy of her cookbook, and then try it at home.  Her website is also a treasure of Thai food information and includes schedules for upcoming classes.  www.supatra.com.

Three-Course Peking Duck Dinner at Shuang Cheng  1320 4^th Street SE in Dinkytown

Treat your favorite person (or persons) to one of the great dining experiences from China.  Start with Crisp Duck Skin with Pancakes and House Special Sauce, then move on to Roast Duck Bones with Mustard Green Soup, and finally stir-fried Roast Duck Meat with Vegetables.  Just $39.00 and serves 3 to 4 people, call ahead to order at 612-378-0208 or go to the website at www.shuangchengrestaurant.com for the complete menu of more than 300 Chinese dishes.

Award-winning “660 Curries” plus Raghavan Iyer’s new Turmeric Trail Spices Make Indian Cooking Easy

Mumbai native Raghavan Iyer created an outstanding collection of Indian recipes in his 2008 cookbook, “660 Curries.”  It garnered rave reviews, an outstanding cookbook award, and is in its second printing.  Add some of his special spice blends available at www.turmerictrail.com and the gift not only keeps on giving, but has a wonderful aroma.  Also available at Kitchen in the Market, Midtown Global Market in Minneapolis featuring special events throughout the year.

Turmeric Trail’s new line of secret herbs and spices from America’s top cooking teacher* Raghavan Iyer

by Phyllis Louise Harris

November 2011

Award-winning cookbook author and cooking teacher Raghavan Iyer was the youngest of seven children.  So as he was growing up in Mumbai (Bombay), India, there was always someone in the kitchen preparing food.  His mother, grandmother and sisters all took part in the daily ritual of preparing three meals a day from scratch.  And, they always roasted and ground each spice blend for each dish just before they used it.

It is a habit he has tried to instill in the 25,000 students he has taught over the years throughout the United States and in Canada.  Now, he has made that chore much easier with his Turmeric Trail line of Indian spice blends.

“While I still believe the best way to season food is with freshly roasted and ground spices,” commented Iyer, “we wanted to make the chore easier for busy cooks.”  The result is his new line of Turmeric Trail spice blends already roasted and ground, ready to use.

“Whole spices can be kept for months without losing their flavor, but ground spices have a shorter life,” Iyer advised, “so when we created the ground spice line we packaged it in 2.5 ounce packages and suggest a shelf-life of 2 – 3 months maximum.”  The smaller packages providing flavorings for 10 – 12 dishes are intended to be used up in a month or two to assure the best possible flavor.

Garam Masala, Mumbai Masala, Madras Masala and Chai Masala are the first four blends in the Turmeric Trail line.  Each blend is designed to enhance certain types of food.

Garam Masala is a warm blend of spices that may include cloves, cinnamon, peppercorns and bay leaves.  It is used for meat and poultry rubs, sprinkled on stir-fries and mixed into soups.  It can also be used as a coating for fresh fruit that is to be grilled.

Mumbai Masala, named after Iyer’s hometown, blends the fire of red chilies with the coolness of coconut and the texture of sesame seeds.  Add it to any type of curry or sprinkle it on hot buttered popcorn for a particularly flavorful snack.

Madras Masala is named after the famed city now called Chennai that exports large quantities of curry powder all across the world.  This blend is composed of roasted spices and yellow split peas that work well with vegetables or may be sprinkled over stir-fries.

Chai Masala is the seasoning behind India’s famous tea.  It is brewed in milk for a rich creamy texture then combined with the tea.  The seasoning is also used in or on desserts for something unique.

Turmeric Trail spice blends were introduced at Kitchen in the Market at the Global Market in Minneapolis on October 27 and are available for purchase there or through the website www.turmerictrail.com.

*Iyer received the International Association of Culinary Professional’s Award of Excellence for Cooking Teacher of the Year in 2004.  He was also a finalist for the James Beard Journalism Award in 2005 and his “660 Curries” received the 2008 Best Asian Cookbook in the USA by World Gourmand Awards.  He is the author of four cookbooks and co-founder of Asian Culinary Arts Institutes.

The Hmong New Year will be celebrated in several venues this month.  One will be November 5 and 6 at the Mall of America Field (Metrodome), Minneapolis.  For information go to mnhany.org.  Another celebration will be at the St. Paul River Center, November 26 and 27.

Fall Food Fun Around the State

By Phyllis Louise Harris

October 2011

Farmer’s Markets are closing, pick-your-own pumpkin fields are brimming with orange Jack-O-Lantern materials, apple picking and wine tastings are in full swing around the state…its October.  While most of the food and wine mentioned are not Asian, they are wonderful opportunities to taste locally grown items.

Many Farmer’s Markets will be closed by the end of the month with a few staying open all year round.  For complete information visit the Minnesota Department of Agriculture website minnesotagrow.com.  Their free booklet on food products and events around the state is available online and by mail.  Look for locations of corn mazes and family weekend activities such as the Berry Hill Farm in Anoka berryhillfarm.com, the Gilbertson Farms in Scandia gilbertsonfarms.com,  Dunsmore Family Farm in Mora dunsmorefamilyfarm.com or The Farm on St. Mathias in Brainerd thefarmonstmathias.com to name a few.

Wine tasting is at its peak at many of the state’s wineries including Morgan Creek Winery near New Ulm.  Tours and tastings are offered throughout October on Saturdays and Sundays 1 – 4 p.m.  Winery hours are Friday and Saturday 11 a.m. – 9 p.m. and Sunday noon to 5 p.m.  For more information go to morgancreekvinyards.com.

Here’s a popular place to pick-your-own apples, enjoy weekend entertainment for the whole family and taste local wine as well.  Aamodt’s Apple Farm and Vineyards just outside of Stillwater has a multitude of activities for the whole family.  Pick-your-own apples, taste award winning wines from the St. Croix Vineyards, take the kids on hayrides, soar above the fields in Aamodt’s Hot Air Balloon rides or find your way around the Hay Bale Maze.  Get complete information at aamodtsapplefarm.com. Open daily 10 a.m. to 6 p.m.           

One of the most beautiful spots to visit this time of year is the University of Minnesota Landscape Arboretum near Chanhassen.  October is especially fun with special events, beautiful fall colors and apples from the Arboretum’s own orchards.  Here are just a few of the food events for October:

Magical Pastry with your Pinot presented by Pastry Chef Michelle Gayer of the Salty Tart Bakery on October 27, 6:30-8:00p.m.  Cost is $45 for members or $55 for non-members.  Class includes demonstrations and food and wine tastings.  Limited to 30 participants.

The Betwitching Buffet on October 22, 9 – 11:00 a.m. includes hands-on cooking, demonstrations and tastings.  Just in time for Halloween treats.  Cost is $30 for members and $40 for non-members.

Plus many more October events at the Arboretum.  For complete information visit  arboretum.umn.edu or call 952-443-1400.  The Arboretum is on State Highway 5 just 5.4

miles west of Chanhassen.  While the Arboretum is open year-round, hours vary so call for current information.

Flavors of Asia Spotlight on . . . Thai Cooking Classes Sawatdee Thai Restaurant founder Supenn Harrison offers her semiannual cooking classes this month October 29 and November 5, 1 – 3 p.m. at Sawtdee, 607 Washington Avenue S., Minneapolis.  For information or registration visit sawatdee.com or call 612-338-6451.  Classes are $60 per person per class or $110 for the 2-class series.  Learn how to make the flavorful food of Thailand in your own kitchen.

Enjoy the Last Days of Summer Dining Al Fresco in the Twin Cities

by Phyllis Louise Harris

September 2011

Patio dining at a local restaurant is still the best way to enjoy the best part of Minnesota weather and your favorite food. There is still time to enjoy the last few weeks of summer outdoors so here are a few suggestions…..

Supatra’s at 967 West Seventh in St. Paul is a very good place to go for outdoor dining and fresh, flavorful Thai food. The cozy patio is filled with colorful flower boxes and umbrella tables for dining or drinking under the sun or stars. Try the Silver Noodle Salad with Chicken and Shrimp for a tasteful mixture of bright Thai flavors combined with cellophane noodles and fresh vegetables. Sarongs are a fun way to eat meatballs wrapped in noodles and deep-fried for a crisp crust. Dip them in the sweet dipping sauce for a great snack.  Satays, those nicely charred skewers of grilled meat, are a traditional street food so good for outdoor snacking, or try Country Style Red Curry or Holy Basil Supreme for heartier dining.  In addition, Supatra’s now has more than 50 items on the menu that are gluten-free for people on restricted diets.   For hours and information call 651-222-5859.  Closed on Sunday.

Thom Pham’s Wondrous Asian Kitchen on 6^th Street and Hennepin Avenue, Minneapolis, offers a sidewalk café where Twins fans congregate before and after ballgames.  It is one of the few restaurants offering outdoor dining downtown.  Some favorite choices of Thom Pham diners are Walleye with Jalapeno and Basil, Cranberry Curry, and Spare Ribs in a Korean BBQ Sauce. Or just sip a selection from the area’s largest sake collection and munch on Wondrous Cranberry Puffs.  The restaurant is open every day for lunch and dinner and offers all-you-can-eat Dim Sum on Saturdays and Sundays.  For information call 612-338-1479.

Obento-Ya Japanese Bistro’s backyard patio at 1510 Como Avenue in Southeast Minneapolis is a cozy place to dine under the stars (or sun as the case may be). Here the Miso Soup is one of the best in town. Also check out the Robata selections along with a variety of Sushi, Sashimi and other Japanese dishes.  Call 612=331-1432.  Open for dinner every day and lunch Monday through Saturday.

Curry ‘N Noodles in downtown Hopkins has a small enclosed patio for their Chinese and Indian menu or lunch buffet.  Located at 802 Mainstreet just a few steps from the Hopkins Theater, the restaurant offers a wide variety of dishes.  Closed on Tuesday.  Call 952-681-7834 for information.

If picnics are still your favorite way of dining outdoors head to Sakura’s Japanese Restaurant at 350 St. Peter Street in St. Paul and pick up a Bento Box filled with a complete Japanese lunch.  Choices include Tempura, Sushi, Teriyaki, Sashimi and more.  Then head to Rice Park a block away and enjoy outdoor dining in the city or take the short drive across the river to Harriet Island and dine by the water with a view of downtown St. Paul.  To order ahead call 651-224-0185.  Open every day for lunch and dinner.

Or stop by Keefer Court Foods at Cedar and Riverside in Minneapolis, the state’s first Chinese bakery and choose from an assortment of picnic food such as Barbecued Pork Buns, Coconut Tarts, Sticky Rice Dumplings, Soups, and Moon Cakes to name a few.  Take an assortment to your favorite picnic spot or head to the river drive just a few blocks away.   Closed on Tuesday.  

NEW HOME: "Flavors of Asia" is now "Asian Flavors"

"Flavors of Asia" is now "Asian Flavors"

Reaching 150,000 readers in the Upper Midwest five state area in print each month from 1991 to 2011, Asia Pages' "Flavors of Asia" column continues here to offer a world of culinary information.
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Asia's culinary history dates back 6,000 years to the Nomads in China who stopped wandering and settled down to grow rice and other agricultural products. It is a history rich in the influences of conquerors and the traditions of centuries of cooking. It encompasses a wide variety of food and the people who help shape the culinary arts of Asia.