Monday, October 4, 2010

Harvest Herb Tea



I've been in love with tea ever since Lindsay turned me onto them with a birthday present many years ago. I love Zhena's Gypsy Tea because they are made with biodegradable bags and they are USDA Certified Organic and Fair Trade Certified .


Many people do not understand the importance of "Fair Trade Certified" and will purchase whatever tea they can find in their local grocery store. Without going on an Anthropological-Anti-Capitalism rant, I will link a definition from ye old Wikipedia.


"Fair trade is a financial relationship between producers, sellers, and consumers based on the principle of equity within the exchange of goods. There are nine main principles by which all fair trade abides: create opportunities for marginalized producers, develop transparent relationships, build capacity, promote fair trade, pay promptly and fairly, support empowering working conditions, ensure children’s rights, cultivate environmental stewardship, and respect cultural identity."


So far I have purchased the Raspberry Earl, Egyptian Mint, Gingerbread Chai, Pumpkin Spice, Black Forest Berry Green Tea, Kiwi Peach Green Tea, Acai Berry Tea, Papaya Mango Tropical Tea and a cute stackable Black Tea sampler (Peach Ginger, Coconut Chai, Raspberry Earl, Gypsy Rose).

The Egyptian Mint is my favorite for when I have a headache. I'm currently sipping on Pumpkin Spice for obvious holiday reasons. I'm tempted to buy the Pomegranate Cider but am waiting for funds to magically appear in my bank account... or my boyfriend to catch onto my hints.


Saucy Safari Apron


Accidentally purchased this cute piece of material... I have gotten used to cooking with an apron in class and the idea of baking at home in one tickles my fancy.




$25.49 on Overstock.com with free shipping :)

Asparagus Steak Oscar

Bearnaise Sauce (simple recipe without using packaged sauce):

Ingredients
  • 1/4 cup chopped fresh tarragon leaves
  • 2 shallots, minced
  • 1/4 cup champagne vinegar
  • 1/4 cup dry white wine
  • 3 egg yolks
  • 1 stick butter, melted, clarified
  • Salt and pepper

Directions:

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.



Steak Oscar

Ingredients:

  • 1 pound fresh asparagus, trimmed
  • 1/4 pound fresh crabmeat
  • 2 tablespoons butter
  • 1/2 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 4 beef tenderloin steaks (1 inch thick and 3 ounces each)
  • 1/8 teaspoon paprika

Directions

Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Alternative: you can grill the asparagus with olive oil, salt, pepper or bake them in the oven until crisp. I prefer the oven.

In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm.

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.