Lavender

[helenas]

Let's see:

1. From "Herbfarm": Lavender-rosemary roasted potatoes;

2. From "Zuni": Lavender Salami - just bury a good quality salami in dried lavender for a few days.

What else?

And yes, there is a thread about lavender in the baking forum (can be found here), but for sweet applications.

[Suzanne F]

I always add a pinch to my own "herbes de provence" mix, along with rosemary, fennel seed, marjoram, basil, and whatever else I feel like throwing in. Like rosemary, though, it is very, very strong -- so only a small amount in relation to everything else. I use this on lamb, chicken, in ratatouille. But it definitely adds a certain "je ne sais quois."

[Jon Tseng]

I think La Trouvaille in London does a lavender sauce with lamb

I'm sure others will corroborate

J

[halland]

I have a friend who puts it in her seder brisket. Its delicious. I can get the recipe if someone wants.

hal

[Malawry]

There's a salad on the menu at Ortanique with lavender-shallot vinaigrette. It's quite lovely.

[Chef/Writer Spencer]

I brine cornish hens overnight with k. salt, and water. Then marinate for about three hours in lavender, lemon juice and zest, thyme and plenty of garlic. Grill that and leave the back door open and you've got instant customers.

[markabauman]

Quite often add a pinch of lavender when brewing tea. Saw a chef add some lavender when making parmesan crisps/tuiles/frico- added a nice savory touch.

[Chef/Writer Spencer]

Quite often add a pinch of lavender when brewing tea. Saw a chef add some lavender when making parmesan crisps/tuiles/frico- added a nice savory touch.

I don't know...parmesan tuiles and lavender? Sounds wretched to me.

[Jeff T]

I had a great dish with lavender at Trio in Chicago last month. On the menu it was listed as "White Pekin Duck, lavender salt, rhubarb, foie gras." The lavender was in the form of a lozenge that you let disolve on the roof of your mouth before you eat the rest of the dish. The best way I can describe it was, as I started eating the duck, my lavender breath coated the meat. It complemented the duck very well, I thought, starting out very strong the first few bites and then fading letting me focus on the other components of the dish (if I remember correctly, I think there was some crispy confit on top along with the rhubarb). By the end I was mixing the last few bites of all the components together for a great finish. The lavender really worked well and it was a unique presentation.

[nerissa]

Jeff T, welcome!

Your description is intriguing, but from it, I don't necessarily understand how it was integral to the dish. I mean, could you get the same experience by popping an Altoid in your mouth (though, admittedly, it would mask flavors.)?

And, if you are a Chicagoan, check out the Heartland forum.

I use lavender in vinagrettes, and like Suzanne, I add some to herbs de provence. I had pork tenderloin crusted with lavender and honey years ago.

[Jeff T]

Nerissa, thanks for the welcome. I think you hit the nail on the head, something like an altoid is just going to mask the dish. The lavender set the stage for what was to come and also I think is a different way to experience the combination of duck and lavender, instead of a more conventional medium such as a sauce. I'm not sure if this makes sense, but its the best way I can think of to explain it.

I check out the Heartland section frequently, but I live about 300 miles from Chicago. I really do enjoy reading many of the different areas on egullet and hope I'll have something to contribute as time goes on.

[butterchik]

and more on lavender here savoury and sweet