Ginger Tea + Easiest Jam Bars

TGIF:

How could things not go smoothly? After all, it is Friday. But, I should have known my best laid plans would have been better left alone.

Walking home from work I didn't notice the distinctly ominous mood prevailing over our little hedgerow of houses. Severe weather reports bubbled off my parent's television when I got inside. Great, I thought. But storms I could deal with considering that the weather reporters in my city are, at best, touch-and-go. What I wasn't expecting was the fire station to be called to my neighbors as I stood outside, key in hand, looking befuddled. The neighbors in question are away in Boston for the weekend and I had (gladly) agreed to watch their two charming cats like I do most summers. But, reaching for the laundry hanging on the door I noticed the alarm buzzing inside and, ever so softly, I heard the report issue over the radio at the fire station. After all, we live a meager half a block away. Within the 30 seconds it took me to call my neighbors the truck was pulling around the corner, siren and lights flashing. The siren, really?

Leading 3 middle-aged firefighters into the house, all of whom resembled very amiable teddy-bears, I couldn't help but notice that any strapping young firemen must have stayed in the truck or on the cover of a grocery romance novel. I suppose I didn't look startled enough to elicit "strapping bare-chested male rescuer". Thankfully there was no fire and no one had broken in, despite the ominous warnings on the security box. It was just a hiccup in the system. But as the truck drove away it took my resolve to produce something fantastic and inspirational with it. Instead, I could only pick up my most innocent looking cookbook, "Afternoon Teas". With beautifully illustrated pages it resembles a child's storybook with tidbits of history and snippets of tea time rhymes. I'm sipping a mug of ginger tea even now, swirling the little ribbons of lemon zest and feeling grateful it is finally the weekend.

An herbal tea, or tisane, is by the very definition, a drink brewed with anything other than the leaves of the tea bush(wiki, 1). Here I'm using powdered ginger but anything from mint leaves to rose petals would be fair game. (Believe it or not ginger and lemon are an ideal flavor match). For the bars I used lemon curd because we had an open jar in the fridge. For a less expensive option try any number of fruit jams. The original recipe suggests raspberry but blackberry or even apricot might be nice substitutes.

Ginger Tea
8-10 ounces water or more or less enough to fill you mug
1/4 teaspoon ginger
1/4 teaspoon honey or to taste
2-3 ribbons of lemon peel

Preparation:
1. Heat the water in a saucepan till very hot or boiling.
2. Wash a lemon and, using a pairing knife or zester, make long curls of zest. Be careful not to go too deeply into the pith (bitter white inner flesh).
3. Add the ginger, lemon peel and honey to the mug.
4. Pour in the hot water and stir until dissolved.

Easiest Jam (Lemon) Bars
These bars have delightful little shortbread bottoms and an elegant meringue top that will be lightly browned and cracked.

Ingredients:
1 stick (1/2 cup) butter
1/4 cup + 1/2 cup sugar, separated
2 eggs, separated
1 1/2 cups flour
1/4 teaspoon salt
1 jar fruit jam or lemon curd
1 teaspoon vanilla
2 teaspoons curls of lemon zest (optional)

Preparation:
1. Grease an 8 x 8" pan (or an 8" cake pan at your own risk)
2. Cream the butter and sugar with a fork. Add the egg yolks, reserving the white and beat. I use a wooden spoon here.
3. Mix the flour and salt into the butter mixture using a spoon or your fingers until it holds together, more or less. It will be a little crumbly.
4. Press the batter into the bottom of the pan. Try and compact it a little. Spread the dough with the jam or lemon curd. Warming stubborn jam in the microwave slightly will help spread it. (If you're using lemon curd I like to sprinkle some extra zest over it before covering it with the whites).
5. In a clean bowl beat the egg whites until fluffy with an electric mixer, about 2 minutes. If you have a whisk attachment now is the perfect time to use it. The whites should be thickened slightly.
6. Add the remaining 1/2 cup sugar slowly, still beating on high. Add the vanilla (clear vanilla is preferred here to keep the whites extra white). Continue to beat another 3-4 minutes or until the whites are shiny and cling onto the mixer when the whisk is lifted clear from the bowl.
7. Spread the egg whites over the jam or curd evenly. Then, dab the back of a spoon against the top of the whites to create peaks. These will puff up cheerily in the oven.
8. Bake for 28-30 minutes at 350. Watch for over browning. Cool completely and then cut into squares.

Good Grief It worked

The art of shameless self-publicity:

"Fried Eggs"

It figures that my proverbial pants would be down when it finally happened. Has it really been a week since the last recipe post?! Yikes! But where are my manners? Old friends say hello to our new friends :-) Four followers means we can celebrate, yes?!

Unfortunately, a yummy new celebratory recipe will have to wait until tomorrow seeing as how I was recently reminded of just how busy college students are. I'm taking an accelerated 6 credit class at a local University (ahem, for fun I told myself) and somehow it managed to swallow up all of this weeks allotted SPUDS time. Don't worry though, after the initial shock I've got it all under control again. Monday night, slaving away to a mountain of assignments I put off in a marathon of hubris, I had to ask myself "how did I do it all?" But, the class is only 4 weeks long and what better way to get back into the college mindset than to wander around a campus again! Four hours in those plastic seats never felt so good I can assure you.

Instead of a recipe tonight I'd like to give you a little preview of what we have to look forward to next month. We're diving headlong into the world of eggs, whites to yolks. Absurdly affordable, filling and amazingly versatile eggs provide the perfect opportunity to learn new skills and re-invent some classics. Also, considering the season let's take advantage of the affordable and copious seasonal fruits and equally copious opportunities to have friends over for drinks or a casual cookout. Now is the time to invest in the cheapest little hibachi you can find! Next months recipes will be a cornucopia of picnic and classic Sunday dinner inspired recipes that are easy to store, simple to make and perfect for your next excuse to, well, party!

Here's what I have in mind:

• cupcakes! + easiest icings
  
• boiled eggs three ways
  
• chocolate, chocolate, chocolate
  
• chicken nuggets, baked
• mashed potatoes, variation on a theme
• egg whites: easiest meringue(s)
  
• technique: "hobo packs" oven to grill
• easy dips and spreads
• punches, coolers and frozen fruit
  

I promise, this weekend will be as delicious as it is felicitous!

See you soon,
-The Fajita Bandita

Blue Cheese Dressing

Men:

In a glass dish on my Mother's stove a block of half frozen, bloody pot-roast is thawing. Bloody not in the sense of "oozing fluids" but as in "damn is pot-roast ever good!" What? Yes, I do eat red meat. But, my carnivorous habits have been influenced by two distinctive forces. Firstly, I became less dining-hall dependent and my diet shifted away from chicken quesadillas and burgers and slabs of pork loin (which I also love) to in-season veggies, measure yourself grains and econo sized tubs of yogurt. This was partially because I could get a lot of veggies and fruit for $20 and largely because I function splendidly on things that taste like cardboard or have ridiculous fibrous tendrils and caches of vitamins. Secondly, I am not a 20-35 something male who lusts after red meat and bacon.

Yes, red meat and bacon. I was amazed recently when my boss (35) and my boyfriend (a fresh 22) both expressed powerful cravings for a particular blue-cheese-and-bacon-chain-fast-food burger on distinctively different occasions. Within the week both of them had consumed and raved about the flavors, the surprisingly delicious quality and, of course, the blue cheese and bacon crumbles. Really, that greasy patty with that run of the mill gummy little white bun?! Blue cheese and beef is not a new combination by any means but I was shocked at the immediacy, the sheer and inexorable passion they had to consume the burger. So much so that as soon as I saw the recipe for blue cheese dressing in "Bon Appettit Keep it Simple" (2002) I knew I would need to find an occasion to share it's moldy, pungent bounty.

Knowing that my boyfriend was visiting this weekend the pot-roast was resurrected from the freezer by my indulgent and forgiving Mother (forgiving because I could never consume the amount of food she would like to cook for me). And while I am never more happy than when my plate is steaming full of pot roast with the pile of mashed potatoes gurgling in frothy homemade gravy, with nary a sauce packet or cornstarch in sight, I think I can afford to extend my pot-roast repertoire a little. Call me generous, call me crazy but a small wedge of blue cheese is decidedly available to students at a reasonable $4.50. Compared to other cheeses a little goes a long way and it keeps well too. Plus, who doesn't have a packet of hot sauce in their fridge and a wanton jar of mayo? This dressing is simple and affordable with expensive steakhouse flavor.

The recipe below was for salad dressing but you may need to do a little tweaking. I am not a devoted fan of blue cheese, much less blue cheese dressing, and for me the consistency seemed a little thick. As is it is great for spreading on a burger or dipping celery and carrot sticks in but if you intend to drizzle you may need to think the dressing down. A few slices of crumbled bacon would also make a great salad addition. I added a 1/4 teaspoon spicy mustard because I can't get enough of the stuff. And while I will not go into the simple but delicate art of a good pot roast here today... the next time your parents try and send you back to school with an arsenal of freezer leftovers, don't pass up the pot roast or the homemade hamburger. You're never less of a man for having full freezer.

Shopping List:

Sour cream, 8 ounces

Blue cheese, as many ounces as your budget can afford

Worcestershire sauce (if you don't have any already)

Parmesan cheese

Quart of Milk or Buttermilk*

*the original calls for a 1/4 a cup, a measly amount but you may need to add more to attain your desired consistency

Ingredients:

1/2 cup mayonnaise, scant

1/4 cup plus 1 tablespoon sour cream

1/4 cup milk/buttermilk (maybe more)

1/2 teaspoon Worcestershire sauce or (I used soy sauce the first time)

1/4 teaspoon vinegar
1-2 tablespoons finely grated Parmesan cheese
1/4 teaspoon spicy mustard

dash hot sauce or cayenne pepper

1/2 cup blue cheese, crumbled

chives or parsley, finely chopped(optional for garnish)

Preparation:

1. Mix the sour cream, mayo, milk, Worcestershire sauce, vinegar and hot sauce in a small bowl.

2. If you are using a wedge of cheese cut the rind away (this is the powdery looking hard outer layer that protects the cheese) and discard. Add the crumbled blue cheese and fold gently. Serve over a salad or with your favorite burger.