Meet your Matcha

By Darragh Doiron
The Port Arthur News

July 11, 2007 09:30 am

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Don’t worry that Double Green Matcha Tea looks like vibrant green wasabi powder. It’s extremely mild in flavor but powerful in antioxidant. Republic of Texas has another eye-catching release with this canister of Matcha, which they call the star of centuries-old Japanese tea ceremonies. It’s “powdery on purpose,” the can explains. A faint, green cloud that erupts from the can is part of the allure. The jade-hued brew is “grassy” and pairs with sweet or savory foods. Matcha powder is mixed with China green tea for this conversation piece to share with friends.

Organic baking
Bakers know King Arthur Flour. I rarely bake, but I love looking at their catalogue. I’ve tried some of the company’s new organic baking mix line with success. Big old Organic Blueberries and Cream Scones, straight from the oven, got the biggest praise, though no one was bothered when I dressed up Ball Park Franks with slices from the round of Organic Brioche. Pain de Campagne Organic made another classy, wheaty round that came out of my oven just right. I imagine all those bread machine lovers would rave about it, too. The yeast comes in the package. A Maple Whole Wheat Bread is ready for your kitchen and eight more packages, including popovers and muffins, will join the line this fall. For details, get The Baker’s Catalogue or visit www.kingarthurflour.com.

Hot potatoes
United Potato Board shares this recipe by Chef William Wesner, Blue Sea Grill, Baltimore. This chef has a trick for making golden-crisp roasted potatoes in a hurry. Serve with roasted meats.
Roasted Specialty Potatoes with Herbs
8 small red potatoes (such as Red Bliss)
8 small purple potatoes (such as Purple Peruvian)
8 small yellow potatoes (such as Yukon Gold)
2 tablespoons olive oil
1 tablespoon chopped parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme
1 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
Heat oven to 500. Cut potatoes in half. In large saucepan over medium heat, simmer potatoes in 2 inches water about 15 minutes or until tender but not falling apart. Drain well. In flame-proof baking dish or large skillet with oven-proof handle, heat oil over medium heat. Add potatoes, parsley, tarragon, thyme, rosemary, salt and pepper; stir or toss briefly to coat potatoes. Place skillet in oven about 5 minutes or until potatoes are golden.
Makes 4 servings.