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Tired of using coffee as a crutch, about 4 months back I kicked the habit. Sure I’ve dabbled since then, but not once have I looked back longingly. Starbucks, bad breath, and that humming nervous feeling of having imbibed too much caffeine can take a hike.
In its place, I have nurtured a taste for Earl Grey tea that has grown into a veritable addiction. I have bulk ordered “double bergamot” varieties unavailable locally, and become known for regularly toting a flashy glass tea vessel for loose-leaf on the go.
In an unabashed effort to push my Earl Grey fanaticism yet further, tonight I bring you the first installment of Adventures in Earl Grey, an exploration of the many less common uses of a tea that I have grown to love.
In January I closed the chapter on my exotic and challenging life in Podgorica, Montenegro, and took up residence in a green suburb of Brussels, Belgium. In doing so I left behind burrek and endless variations on grilled meat in exchange for a cheesier, French-style cuisine and excessive potato (and potato-like substances). Convinced that neither cuisine is overwhelmingly healthy, I’ve taken to describing my transition as a horizontal move from greasy/meaty to fatty/starchy.
One edible that I recently came across that fits the Belgium mold is morchella mushrooms sautéed with butter (recipe below the break). This treat, revealed to me by the ‘mushroom man’ at my local Sunday farmers market, constituted a spectacular Easter dinner almost* entirely by itself.
Andrew Maki
Alex Welles
Owen Maloy