The tea-infusion might be the most innovative idea of all of Joanne Bondy and Michael West's broths that they feature in their store.
The tea-infusion might be the most innovative idea of all of Joanne Bondy and Michael West's broths that they feature in their store.
The idea for infusing tea “just came to me,” Bondy says.
TEA-INFUSED BROTH
Place 1 tablespoon Cultured Cup lemon-basil oolong tea (or tea of your choice) in a sachet or tea ball. Bring 1 cup fresh chicken stock to a simmer and add the tea. Remove from heat and steep for 2 minutes. Remove tea, return liquid to low heat and bring to steamy hot. Add a pinch coarse salt (optional). Makes 1 serving.
SOURCE: Joanne Bondy/Stocks & Bondy
LOBSTER MAC AND CHEESE
Heat oven to 350 F. Butter a 9x13-inch baking dish. Set aside.
Bring a large pot of salted water to a boil and add the pasta. When the pasta is a few minutes from being done, add the cauliflower. When both are just al dente, drain in a colander, transfer to a large bowl and set aside.
Heat the lobster bisque in the same pot over medium heat, then transfer the cauliflower and pasta back into the pot. Add the mustard, nutmeg and Tabasco. Cook over medium heat and allow to thicken slightly, stirring occasionally. Fold in the Swiss cheese and Boursin. Stir in the pesto, if using, and remove from heat.
Add a bit of the hot pasta-cauliflower mixture into the egg, then add the egg into the pasta-cauliflower mixture. Stir in the lobster and crab. Transfer to prepared baking dish.
Mix together the Parmesan, bread crumbs, butter, paprika and herbs, if using. Top the pasta mixture. Garnish with tomato slices. Bake for about 30 minutes or until the edges are bubbly and brown.
Makes 6 servings.
PER SERVING: Calories 659 (42% from fat), Fat 31 g (18 g sat), Cholesterol 132 mg, Sodium 1,083 mg, Fiber 4 g, Carbohydrates 57 g, Protein 32 g, Sugar 6 g
SOURCE: Joanne Bondy/Stocks & Bondy