 |
|
04-08-2008, 02:09 PM
|
|
#1
|
|
|
|
|
| |
Executive Chef
Profile:
Join Date: Jun 2007
Posts: 1,783
|
|
ISO Lavender Info
Can it be purchased in the herb/spice aisle, what is the taste like?
What I have in mind are these *Baked Strawberries w ice cream or individual strawberry shortcakes w mascarpone. Wondering if I can use the lavender in a compound butter w strawberries/honey/lavender (for pancakes, french toast, crostini, etc.). What do you think? TIA
* Baked Strawberries
Last edited by *amy*; 04-08-2008 at 05:53 PM.
|
| |
|
|
|
|
|
|
|
 |
Join the #1 Cooking Community Today - It's Totally Free!
DiscussCooking.com, The Friendliest Cooking Community on the Internet - Are you look for a great recipe or planning a meal for friends and family? Looking for advice on cooking techniques or feedback from real people about cooking appliances and other kitchen supplies? Or maybe you can give others some advice? No matter where you fit in you'll find that Discuss Cooking is a great community to join. Best of all it's totally FREE!
You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with other cooks & Foodies, see fewer ads, upload photographs, create a cooking blog, send private messages and so much, much more!
|
|
04-08-2008, 07:15 PM
|
|
#2
|
|
|
|
|
| |
Traveling Welcome Wagon
Site Moderator
Profile:
Join Date: Apr 2004
Location: Pageland, South Carolina
Posts: 11,760
|
|
I have wondered about that myself. I know a few DCers use lavender, so hopefully someone will have an answer soon.
 Barbara
__________________
Barbara's Brainy Blurbs & Blatherings
When you learn to drive, you first learn how to brake. When you learn certain athletic endeavors, you first learn how to fall. Cooking is no different. You have to learn how to take a potential disaster and turn it into a success. 
|
| |
|
|
|
|
|
|
|
|
04-08-2008, 07:47 PM
|
|
#3
|
|
|
|
|
| |
Certified Executive Chef
Profile:
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
|
|
I've never seen it in a store here. I grow my own. OK, it's died a few times, but when it does well, it does great!!! I usually make Herbes de Provence with it. But, a friend of mine has infused butter / honey / oil something with it. I'll ask him. Make sachets for your pillows / drawers. Stick some in a pot of simmering water , or a hot bath. It is said to have a calming effect. It's great stuff.
__________________
Practice safe lunch. Use a condiment.
|
| |
|
|
|
|
|
|
|
|
04-08-2008, 10:27 PM
|
|
#4
|
|
|
|
|
| |
Certified Master Chef
Profile:
Join Date: Nov 2007
Location: MN
Posts: 11,487
|
|
I've had an Ice Cream recipe for a few years that I haven't tried yet, Lavendar Ice Cream.
I am finally trying to grow some this year so I can try it....
__________________
Not that there's anything wrong with that.....
|
| |
|
|
|
|
|
|
|
|
04-08-2008, 11:54 PM
|
|
#5
|
|
|
|
|
| |
Certified Master Chef
Site Administrator
Profile:
Join Date: Feb 2002
Location: North Carolina
Posts: 19,582
|
|
I'll have to look it up but I bought lavender from somewhere in San Francisco. I had to buy quite a bit but I didn't care. I used mine for lavender martinis - YUM!
__________________
kitchenelf
Administrator
"Count yourself...you ain't so many" - quote from Buck's Daddy
|
| |
|
|
|
|
|
|
|
|
04-08-2008, 11:59 PM
|
|
#6
|
|
|
|
|
| |
Certified Master Chef
Profile:
Join Date: Nov 2007
Location: MN
Posts: 11,487
|
|
uh, martinis??? sounds awesome!
care to share???
brought my own booze tonight, no mooching!!!
__________________
Not that there's anything wrong with that.....
|
| |
|
|
|
|
|
|
|
|
04-09-2008, 05:32 AM
|
|
#7
|
|
|
|
|
| |
Certified Executive Chef
Profile:
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,259
|
|
I have had lavendar semi-freddo a couple of times but they never strain the lavender bits out and you end up with the grainy bits being caught in your teeth. Smells good though.
__________________
Too many restaurants, not enough time...
|
| |
|
|
|
|
|
|
|
|
04-09-2008, 07:07 AM
|
|
#8
|
|
|
|
|
| |
Senior Cook
Profile:
Join Date: Feb 2006
Location: Berlin, Germany
Posts: 193
|
|
I am with Loppraine - If I find lavender outside somewhere, I pick some and hang it until it is dry and use it in hot baths with milk and honey for wife. She loves it (I may have tried it once or twice as well!)
|
| |
|
|
|
|
|
|
|
|
04-09-2008, 07:16 AM
|
|
#9
|
|
|
|
|
| |
Certified Executive Chef
Profile:
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
|
|
He infused it in sugar, much like you would a vanilla bean. He didn't infuse oil, but did try vinegar. That wasn't a huge success. The infused vodka wasn't bad. 
__________________
Practice safe lunch. Use a condiment.
|
| |
|
|
|
|
|
|
|
|
04-09-2008, 11:15 AM
|
|
#10
|
|
|
|
|
| |
Senior Cook
Profile:
Join Date: Feb 2008
Location: Sarasota County, FL
Posts: 141
|
|
If you google "culinary lavender" you will come up with several places where you can buy this. We make a lavender shortbread that is delicious. I put the sugar for that in the food processor and avoid the little bits of lavender, it all gets blended in.
|
| |
|
|
|
|
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
» Recent Recipe Discussions
|
|
|
|
|
|
|
|
|
|
|
|
|
|
