Located on Canyon Road, the most charming gallery street in Santa Fe, the Teahouse is much more than a place to go for a cup tea.  At the Teahouse you can have breakfast, lunch or dinner and know that you are enjoying organically grown and locally produced food. Dionne Christian, the owner of the Teahouse, is firmly committed to using the freshest and highest quality ingredients she can find.

I first discovered the Teahouse last summer when I had just returned to the states from Europe and was considering living in Santa Fe. I loved going there from the very beginning. I would usually enjoy one of their four varieties of chai sitting on the patio breathing the wonderful Santa Fe fresh air. I soon realized that this was quite the gathering place for locals but a welcoming spot for visitors as well. I must admit it reminded me quite a bit of my old coffee house and I would watch Dionne working and think, wow that is what I must have looked like when I had Cups. I must admit it was nice to now be the one being served.

I soon became a regular at the Teahouse (they also have free WiFi) as I discovered that the food was great and I became a huge fan of their very special oatmeal. Over the last year the menu has expanded and some of my favorites include their daily rice bowls with local vegies, a delicious vegie burger and the eggs benedict are also a winner. Fresh scones and muffins are available daily and a beautiful cheese plate goes nicely with a beer or wine, which were also added to the menu this year. The Sangria is a great!  And yes, there is lots of tea… Dionne spent a number of years living in Asia and is quite the tea expert. You will find over 100 varieties and quite a few a special blends that she has developed. You can also enjoy an espresso or cappuccino with one of their delicious deserts, so coffee drinkers need not feel left out.

An active member in the Santa Fe Alliance, Dionne was their guest chef today at the Santa Fe Farmer’s Market. Lucky for us she made her famous oatmeal so now we all have the recipe and can enjoy it at home, but I must admit I will still head down the road and let them cook it for me.

– - article by Michelle Delon
– - for www.SmartLifeways.com

Dionne’s Grandmother’s Now Famous Oatmeal

The Grains

3 cups of Chinese Black Sticky Rice (or Forbidden Rice)

2 cups Steel Cut Oats

1 cup winter wheat berries

Rinse all grains (separately) under cold water, and drain. Soak the rice and wheat berries overnight (they can soak together). Be sure the water level is a few inches above the grains so they remain covered. The oats need to soak two hours before cooking.

Be sure to soak all of the grains regardless of what elevation you live at.

Place the soaked rice and wheat berries in a pot and add enough water to cover the grains by about 2 inches. Cook at a low simmer for 45-60 minutes. At the same time in a separate pot cook the oats again adding water to cover the grains by about 2 inches. Cook on a low simmer for 30 minutes.

After everything is cooked and it’s still warm, add the oats to the rice and wheat berries. If you want you can let it cool at this point and even freeze it.

If eating now, then you add The Whatnot

Mix into the warm grains 1 cup brown sugar (or adjust the amount to desired sweetness and you can use another sweetener if you prefer) and 1/4 cup butter (or non dairy version if desired).

More of The Whatnot

Add 1/4 cup maple syrup to 1 cup heavy cream (you can also use a non-dairy substitute for the cream), mix well.

When the oatmeal is served pour some over the warm cereal.

Beat some of the heavy cream until firm and top each bowl with a dollop.

You can also top with fresh fruits or as Dionne grew up eating you can top it with lardons for a sweet and savory combination.

Makes 6 small servings

ICED TEA PREPARATION
Enjoy iced tea all summer long with these two simple methods.

Summertime Iced Tea

Over Ice Method

This method takes little time and ensures a full-flavored iced without any cloudiness—a quality that sometimes occurs when black tea is allowed to cool and chill. As you would with hot tea, prepare the tea of your choice with double the amount of tea leaves as usual. When the tea has steeped for the proper length of time, pour and strain into an ice-filled pitcher. The ice will melt the tea to the proper consistency and will also prevent non heat-tempered glass from cracking.

Cool Water Method

An entirely simple approach when you have sufficient time to plan ahead. For every cup of iced tea you wish to make, use double the amount of tea leaves. Add the leaves to a container with a lid, then the corresponding amount of cold water—preferably, filtered or spring. Cover and refrigerate for 8 to 12 hours. When ready, pour and strain into a serving pitcher. What’s beautiful about this method is that it ensures a crystal-clear, smooth tasting tea, whatever the variety. It’s especially ideal for making iced green tea since the cold water extracts the leaves’ natural sweetness.

TISANES (HERBAL AND FLORAL INFUSIONS)

While not technically teas, tisanes (herbal and floral infusion) are widely popular and can be prepared in the same manner as a tea. It is better to use water under boiling (185 – 203 F) to extract the best possible flavor.

Tisane preparation

Bring freshly drawn, cold water to a boil in a kettle.
When water is at a gentle boil, remove heat.
Pour hot water into the teapot, then pour that water into the cup and discard.
Add 1-2 tsps of the tisane to the teapot.
Add 6 oz of hot water and steep for 2 to 3 minutes.
When ready, pour and strain into the serving cup.