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Foodies Freebie: August 2011 Desktop Calendar

The Foodies' Kitchenjulio 30, 2011

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When Helga and I travel abroad, we love to visit all the stores we don’t get to go while in Guate. This time, we’re talking about Williams-Sonoma. That is literally heaven for any serious foodie. You have an incredible selection of Cookware, Cooking Utensils and the best ingredients: Oils, Vinegars, Condiments, Spices and Seasonings. When I stepped into their Albany store (at Crossgates’ Mall) I didn’t know what direction to take first. I was really excited! Went through the cookware section -glancing at the Kitchen Aid Mixers as always- then back to the Utensils… To finally got to the Spices and Seasonings section. I think I need a special savings account just for this store. My wish list goes up to $130 already. This time, I got Lavender, for both Helga and myself. I still haven’t got to use mine but she made some delicious Lavander cookies that you can find here.

The name «lavender» is Latin from the word «lavare», and means to wash. The Romans used lavender to scent their bath as well as medicinally. They also used the dried flowers to scent and flavor jellies as well as other sweets. Lavender has become a popular ingredient for cooking for both sweet and savory dishes. Desserts such as creme bruleé are scented with lavender and main courses like lamb and enhanced with this flower.

In cooking, use 1/3 the quantity of dried flowers to fresh. The key to cooking with lavender is to experiment; start out with a small amount of flowers, and add more as you go.

An additional tip, you can make Lavender Sugar. It’s easy to make at home. Bruise dried lavender flowers and add them to superfine or confectioners sugar. Store in an airtight jar until used. Use a sieve to remove flowers before use. Add the scented sugar to cakes, meringues or other sweets for a delicate flavor.