cooking with organic tea seed oil

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Although I do not consider myself to be a gourmet cook, I do keep the burners going in my kitchen, and I've found that tea seed oil is one of the finest ingredients that can be used in a dish to easily give it that je ne sais quoi magic. Tea oil also happens to be the healthiest choice of cooking oils, with 0 grams of trans fat, no cholesterol, and with a low smoke point to protect you from carcinogens. As tea oil does not have a strong taste, I can only suspect that it is the enchantment of Camellia sinensis itself that enlivens every dish with which it's made.  

PLEASE NOTE THAT TEA OIL FOR COOKING IS NOT THE SAME AS TEA TREE OIL.  Using tea tree oil in a dish could be very dangerous.  Be sure you are using food grade edible tea oil and not a medicinal tea tree essential oil when you cook.

I like to use Arette Extra Virgin Tea Seed Oil.  It has a nutty natural flavor, has 0 grams of fat, no cholesterol, and contains the polyphenols that make tea so good for our health.  

I use tea oil to saute vegetables and meats, as well as in salad dressings, pasta sauces, marinades.  In cooking, I often use it in addition to olive oil. Tea oil has a very low burn rate, so it's great for stir fry dishes.  I even use it in homemade bath and cosmetic formulas.

I thought I might dare to share a personal recipe for Clam and Shrimp Linguine I recently made for my family. At first I was shocked by the uncommon silence at the dinner table. But upon closer examination, I  realized gladly that talking and ravenous eating are not compatible.  A couple of us even went to the kitchen to find anything at all left in the pan to sop up the remaining french bread.  Yum.

Here is the recipe:

Bon Teavant Clam & Shrimp with Whole Wheat Linguine:

1/4 cup tea oil
2 tbs. unsalted butter
2-3 tbs olive oil
6 cloves crushed garlic
1/4 cup shallots
1 txp. red pepper flakes
3/4 cup white wine
1/2 c. chicken or vegetable broth
1-2 tbs. fresh lemon thyme
1 squeeze of lemon
1/2 cup chopped parsley
1tsp. Thai fish oil
1 lb. clams
1/2 lb. shrimp
whole wheat linguine
salt to taste

Let clams rinse/sit in salted water for an hour, then scrub to remove any remaining sand.

Cook linguine per instructed on the package and drain

In a saucepan, melt together oils & butter
Add shallots and simmer about 1 minute
Add white wine, broth & lemon juice
Add parsley, thyme, garlic, red pepper flakes, and fish oil
Bring all to a boil, then reduce to a simmer
Taste and adjust seasoning, adding salt and pepper if needed (and maybe a little more red pepper)
Add clams and cook for about 5 minutes
Add shrimp and cook for another 3-5 minutes, until just pink

Put cooked and drained linguine in a large serving dish
Pour shrimp and clam sauce over linguine

Serve with french bread and salad, and some freshly grated parmesan on the side


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1 Comment

it's important that people do not confuse tea oil and tea tree oil as they will get a very different product

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