Foodie Friday - Lavender Love
Okay, so I waxed poetic about basil last week.
I have to say a close second fave for me is lavender. I have plans to completely fill up the bed outside my kitchen window so that the warm summer breeze would carry the scent into my kitchen.
Imagine my delight coming across this little treasure of a book at Longwood Gardens a couple of years ago. (Go on, imagine it!)
I haven't prepared anything out of it yet - i just open it every so often to drool and sigh. And while my own lavender bed is growing nicely, I don't think I have the suggested variety planted (that being 'Provence'), which has a low camphor level, and gentle flavor, as opposed to other varieties which may taste too perfumey, bitter and medicinal.
Anyway, I wanted to share a recipe - though it was hard to choose between the Petite Lavender Scones, the Grilled Lavender Avocados (seriously!!), the Spicy Steak Salad with Lavender Caesar Dressing, or, ahem, Chocolate Lavender Brownies. I picked one of the shorter ones, and hope that you will explore the rest for yourself.
Lavender Lemon Buttered Carrots (makes 6 servings)
- 2 pounds medium carrots (about 4-5)
- 1 cup water
- 1 1/2 teaspoons dried culinary 'Provence' lavender buds, finely ground in spice grinder
- 1 lemon
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon fresh lemon thyme or thyme leaves
- 2 tablespoons fresh Italian parsley leaves, chopped
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground white pepper
Cut the carrots on a diagonal into 1/2-inch slices. Place in a medium saucepan with the water and lavender. Cover and cook over medium heat for 15 minutes, or until fork tender. Drain all but 1 tablespoon of liquid.
Grate the zest off the lemon. Cut the lemon in half and squeeze the juice from one half into a cup. Cut the remaining half into thin slices.
Heat the butter and oil in a large skillet over medium heat. Add the garlic and saute' for 1 minute, until soft but not brown. Add the carrots, the reserved liquid, thyme, lemon zest, lemon juice, and 1 tablespoon of the parsley. Cook and cover over low heat for 1 minute. Season with the salt and pepper. Decoratively arrange the lemon slices over the carrots and sprinkle with the remaining parsley.