"Laid out in Lavender".THE PHRASE "LAID OUT IN LAVENDER" describes something (or someone) displayed in the best possible context. It comes from the Old World practice of covering the recently deceased in a blanket of lavender blossoms to disguise the stench of death-surely the best set of circumstances a corpse could want, short of not having died in the first place. Since the scent of lavender is said to provide relief from headaches, depression and stress, it must also have comforted those mourning their flower-strewn dearly departed. [ILLUSTRATION OMITTED] "BLUE GOLD," as the French call it, has grown wild in the Mediterranean region since the beginning of recorded history Recorded history can be defined as history that has been written down or recorded by the use of language, whereas history is a more general term referring simply to information about the past.[1] It starts in the 4th millennium BC, with the invention of writing. , and has been cultivated as a perennial since the age of the Roman Empire. Glove makers in 18th-century France used it to perfume their products, and after noticing that they alone did not succumb to the Great Plague ravaging Europe, hardly a Frenchman was seen without a bouquet of antiseptic lavender blossoms held close to his face. The funerary fu·ner·ar·y adj. Of or suitable for a funeral or burial. [Latin f  ner and pharmaceutical industries may have abandoned
lavender in favor of modern devices and chemicals, but the interest of
confectioners and chefs has never waned. England's Queen Elizabeth Queen Elizabeth, or Elizabeth, may refer to: Living people
Bohemia or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. , mace, coriander coriander (kōr'ēăn`dər), strong-smelling Old World annual herb (Coriandrum sativum) of the family Umbelliferae (parsley family), cultivated for its fruits. , cayenne, cardamom cardamom (kär`dəməm): see ginger. cardamom Spice consisting of whole or ground dried fruit, or seeds, of Elettaria cardamomum, a perennial herb of the ginger family. and cinnamon. The ubiquitous herbes de Provence Herbes de Provence (Provençal herbs) are a mixture of dried herbs from Provence invented in the 1970s.[1] The mixture typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs. mixture relies on lavender (as well as basil, fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring. seed, marjoram marjoram or sweet marjoram (mär`jərəm), Old World perennial aromatic herb (Marjorana hortensis) of the family Labiatae (mint family), cultivated in gardens for flavoring. , rosemary, sage, summer savory and thyme) to project the most common flavors of Southern France Southern France (or the South of France), colloquially known as Le Midi, is a loosely defined geographical area consisting of the regions of France that border the Atlantic Ocean south of the Gironde, Spain, the Mediterranean Sea, Italy, and Switzerland south of the onto meat, poultry and vegetables. Most chefs tend to agree that Provencal lavender (Lavandula dentata), with its mild flavor and aroma, is ideal for culinary use. A few prefer the stronger-flavored English (L. angustifolia and L. officinalis) varieties, which, along with Italian (L. stoechas) and green (L. viridis) lavender, have a somewhat pronounced camphoric cam·phor n. An aromatic crystalline compound, C10H16O, obtained naturally from the wood or leaves of the camphor tree or synthesized and used as an insect repellent, in the manufacture of film, plastics, lacquers, and quality, making them better suited for cosmetic and aromatherapeutic purposes. Noah Bekofsky, executive chef at Aria, in Chicago, says that he prefers the stuff grown on the Hawaiian island of Maui. "To my palate, Provencal lavender is a little too intense and earthy," he explains. "Hawaiian lavender has a lighter floral quality and, maybe it's just the power of suggestion, but I swear it has some pineapple notes." Bekofsky uses lavender-infused coconut milk in a Thai-style shrimp and rice dish, pairs the herb with rosemary, and often uses it to season strongly-flavored grilled meats and seafood. Cathy Toda, owner and proprietor of Maui Lavender, a farm in the upcountry area of the island, takes advantage of the rich volcanic soil and frost-producing winter temperatures near Haleakala National Park Haleakala National Park (hä'lāä'kälä`), 29,824 acres (12,074 hectares), on Maui island, Hawaii. Haleakala volcano, 10,023 ft (3,055 m) high, has been dormant since the mid-1700s. to grow nearly seventy varieties of lavender. Used for aromatherapeutic, cosmetic and culinary purposes, Toda's lavender is grown organically, which she says is essential because of the way the plants absorb and concentrate elements from the soil. Her fields are dominated by English lavender, prized for its high oil content, but she also grows a few rows each of French, Spanish, Goodwin Creek and Pinnata varieties. "It's a total summer scent Summer Scent is a 20-episode TV drama series made in 2003. It is the third installment of the four part Endless Love drama series produced by South Korean TV Network KBS. Storyline Yoo Min-woo's (Song Seung Heon) first love was Soh Eun-hye (Shin Ae). ," says Chef Thomas Ciszak, who crusts blue marlin with a mixture of lavender, butter, fresh breadcrumbs and sea salt at Copeland in Morristown, New Jersey Morristown is a town in Morris County, New Jersey, United States. As of the United States 2000 Census, the town population was 18,544. Its estimated population in 2004 was 18,842. It is the county seat of Morris CountyGR6. . "In Southern France, in the summertime, you can actually smell it as soon as you step outside. The scent of it now triggers an amazing food memory. It's extreme how much lavender grows there in the summer." Ciszak says that he's careful not to overcook overcook Verb to spoil food by cooking it for too long Verb 1. overcook - cook too long; "The vegetables were completely overcooked" the herb, which gives it an unappealingly bitter flavor. He'll often prepare an artichoke artichoke, name for two different plants of the family Asteraceae (aster family), both having edible parts. The French, or globe, artichoke (Cynara scolymus or tomato confit con·fit n. 1. Meat, such as duck, that has been salted and then cooked and preserved in its own fat. 2. A condiment made by cooking seasoned fruit or vegetables, usually to a jamlike consistency. to accompany the marlin, and is fond of adding a handful of the little purple flowers at the end of the cooking process, in the same way that one would add fresh basil or mint to a hot sauce just before plating the dish. "It has to be and remain a fragrance, not a full flavor in the mouth," says Ciszak. Unlike Bekofsky, he refuses to use it with red meat, save for that of a very young goat or lamb. "Never an older lamb, or other red meat, because those heavy meat flavors can overpower o·ver·pow·er tr.v. o·ver·pow·ered, o·ver·pow·er·ing, o·ver·pow·ers 1. To overcome or vanquish by superior force; subdue. 2. To affect so strongly as to make helpless or ineffective; overwhelm. 3. the floral scent." [ILLUSTRATION OMITTED] [ILLUSTRATION OMITTED] Chef Sharon Shipley does not agree. In The Lavender Cookbook (Running Press, 2004), Shipley makes a convincing case that the herb can be appropriate with everything from grilled avocados and sauteed cremini cre·mi·ni or cri·mi·ni n. pl. cre·mi·nis An edible, dark-brown mushroom (Agaricus bisporus) with a rounded cap. [Italian.] mushrooms to beef tenderloin Noun 1. beef tenderloin - beef loin muscle tenderloin, undercut - the tender meat of the loin muscle on each side of the vertebral column filet, fillet - a boneless steak cut from the tenderloin of beef and garlic-spiked hummus hum·mus also hum·us or hom·mos n. A smooth thick mixture of mashed chickpeas, tahini, oil, lemon juice, and garlic, used especially as a dip for pita. . In the foreword to Shipley's book, food scientist and author Shirley Corriher Shirley O. Corriher (born 1935) is a biochemist and author of CookWise: The Hows and Whys of Successful Cooking, winner of a James Beard Foundation award. CookWise shows how scientific insights can be applied to traditional cooking. echoes that conviction, and describes the power of the delicate herb: "Recently, I had a delicious pork dish that I loved. The predominant flavor was delicate, intriguing, and elusive. I couldn't identify it. I had to know what it was. To my amazement, the chef explained that the marvelous flavor was lavender. I thought that I knew the taste of lavender, but obviously I did not. I was confusing the taste with the familiar scent of lavender that has perfumed my life for as long as I can remember ... Cooking with lavender has always held a certain mystique ... some secret alchemy." A DUET FOR HUSBAND AND WIFE david & michelle myers SONA SONA State of the Nation Address (Philippines) SONA Service-Oriented Network Architecture (Cisco) SONA Suggested Optimal Daily Nutritional Allowances * BOULE boule Deliberative council in the city-states of ancient Greece. It existed in almost all constitutional city-states, especially from the late 6th century BC. In Athens the boule was created as an aristocratic body by Solon in 594 BC; later, under Cleisthenes, 500 members * LOS ANGELES Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. , CALIFORNIA dAVID AND MICHELLE MYERS borrow liberally from music while cooking in their kitchens at Sona and Boule. "The way we execute our tasting menus, it's like Bach's Goldberg Variations The Goldberg Variations, BWV 988, are a set of 30 variations for harpsichord by Johann Sebastian Bach. First published in 1741 as the fourth in a series Bach called Clavier-Übung, "keyboard practice", the work is considered to be one of the most important examples of ," explains David. "We have one theme and different ways to do it. Being in LA, we have so many guests with dietary restrictions, we ended up handcrafting each menu. We have a whole slew of elements at our disposal, and it's a matter of picking and combining those that make sense for the diner and our vision. We have to know what the guest's mind-set is, then we know whether it's going to be raw vegetable ravioli with swiss chard Swiss chard: see beet. and lime pickle, say, or pig's feet and tempura Tempura - Language based on temporal logic. "Executing Temporal Logic Programs", B. Moszkowski, Camb U Press 1986. lobster with a cold emulsion of sauce Americaine Sauce Américaine is a recipe from classic French cookery. In the Repertoire Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter. and creme fraiche crème fraîche n. Cream that has been slightly fermented and thickened with lactic acid, often used as a topping or an ingredient in sauces. [French : crème, cream + fraîche, fresh.] ." Making so many decisions in the heat of service sounds like a logistical nightmare, but David says he thrives on the energy it creates. "It gets chaotic," he says, "but I actually find it calming. When all of this is happening around me, that's when I'm the most at home." [ILLUSTRATION OMITTED] [ILLUSTRATION OMITTED] Michelle Myers, a classically trained pianist and instrumentalist, adapted the restaurant's name from the Latin word sonare, meaning "to sound." She says, "Whenever David and I talk about food, we use musical terms to communicate our ideas." Michelle still plays the piano and the guitar, and she reports that a number of the restaurant's tight-knit staff are also musicians. Raised in New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of and Connecticut, Michelle was studying fine arts in Todi, Italy and working in a friend's nearby restaurant when she realized her passion for cooking. She enrolled in Paris's famed Le Cordon Bleu For the Schnitzel variant, see . Le Cordon Bleu (French for "blue ribbon") is an international group of hospitality management and cooking schools teaching French cuisine. and staged at Michelin two-star Les Elysees, in the service of Chef Alain Soliveres, finding a home in the technical perfection of a pastry kitchen. David Myers, a native of Cincinnati, was working toward a business degree at Ohio State University Ohio State University, main campus at Columbus; land-grant and state supported; coeducational; chartered 1870, opened 1873 as Ohio Agricultural and Mechanical College, renamed 1878. There are also campuses at Lima, Mansfield, Marion, and Newark. when a friend, noticing that he spent more time cooking than attending class, suggested that David become a chef. "At first, it really irritated me," admits David, "but a week later I was working at Pierre's Bistro, which was the number one restaurant in Columbus [Ohio]." The chef, Hubert Scifert, taught him "all the wonderful basics that people don't get to learn nowadays--how to clean whole animals, whole fish. I learned how to clean a kitchen. We'd be there till two or three in the morning, cleaning." David followed the chef when he left to open Spagios, and after two and a half years of cooking in Ohio, he approached Charlie Trotter Charlie Trotter is a Chicago chef and restaurant owner. Biography A graduate of New Trier High School, Trotter started cooking professionally in 1982 after earning a degree in political science from the University of Wisconsin-Madison. , whose first book had inspired him tremendously. "I thought I was the shit," says David with a grin, "but when I went to Trotter's it was a whole other ballgame. It was very humbling." He started at the bottom, and spent the next 15 months learning each station before Trotter set up a gig for him in Reims, France at Michelin three-star Les Crayeres, under chef Gerard Boyer. Once back in the States, David cooked for a year and a half at Daniel, in New York. "Daniel [Boulud] is just the perfect example of a French chef--warm and kind, but very intense, a kind of father figure." David says that both Trotter's and Boulud's voices still guide him. "I work as if I were in their kitchens. They gave me a shot and taught me a tremendous amount, and I don't want to let them down." David and Michelle met in the kitchen of Joachim Splichal's Patina, in LA. He was executive sous chef, and she was part of Christophe Moreau's pastry kitchen. She went on to work for Sherry Yard at Spago Beverly Hills Beverly Hills, city (1990 pop. 31,971), Los Angeles co., S Calif., completely surrounded by the city of Los Angeles; inc. 1914. The largely residential city is home to many motion-picture and television personalities. , and he became opening executive chef of JAAN in the Raffles L'Hermitage Hotel in Beverly Hills (with Michelle as consulting pastry chef A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. They are employed in large hotels, bistros, restaurants, and bakeries. ) and, later, at the Westin Stamford Hotel in Singapore (during which time Michelle says she "explored and shopped.") After Singapore, they returned to LA and, with the help of their families and a small group of investors, opened Sona in 2002. Two years later, Michelle took over a vacant storefront across the street from Sona and opened Boule, a Paris-inspired patisserie pa·tis·se·rie n. A bakery specializing in French pastry. [French pâtisserie, from Old French pastiserie, from pasticier, to make pastry, from *pastitz, offering artisan breads, chocolates, pastries, candies, ice cream and sandwiches. Their next duet, slated for a summer 2006 opening, is Sokyo, a modern Japanese restaurant that David promises will embody "that edgy Tokyo youth subculture Noun 1. youth subculture - a minority youth culture whose distinctiveness depended largely on the social class and ethnic background of its members; often characterized by its adoption of a particular music genre ." Sushi star Kazunori Nozawa of Sushi Nozawa will preside over Sokyo's raw offerings, and David is making Sona's sous chef, Michael David, chef de cuisine, so that he can continue to lead the improvisational show at Sona. Michelle will produce Sokyo's pastries, using Japanese techniques and ingredients, and may even begin to dabble dab·ble v. dab·bled, dab·bling, dab·bles v.tr. To splash or spatter with or as if with a liquid: "The moon hung over the harbor dabbling the waves with gold" in the molecular gastronomy  This article is written like a personal reflection or and may require .Please [ improve this article] by rewriting this article in an . that she says will reflect the restaurant's modern design and cutting-edge feel. A skilled visual artist, she designed the logos, interiors and even uniforms at Sona and Boule, and will contribute the same skills to their latest venture. "I learned a lot through my education that I can apply to the restaurant," she explains. "It's gratifying--and it has saved us a lot of money." FOR THE LOVE OF PEOPLE, PASTRY & A GOOD PARTY DRESS sherry yard SPAGO BEVERLY HILLS * LOS ANGELES, CALIFORNIA ONE AUTUMN EVENING IN NORTHERN CALIFORNIA Northern California, sometimes referred to as NorCal, is the northern portion of the U.S. state of California. The region contains the San Francisco Bay Area, the state capital, Sacramento; as well as the substantial natural beauty of the redwood forests, the northern , SHERRY YARD returned home from a day's work (Naut.) the account or reckoning of a ship's course for twenty-four hours, from noon to noon. See also: Day and pushed "play" on her answering machine. "There was a message from this guy with a funny Austrian accent going, 'Hi, this is Wolfgang Puck Wolfgang Johann Puck (born Wolfgang Johann Topfschnig on July 8, 1949) is an Austrian-American celebrity chef, restaurateur, and businessman based in Los Angeles. , I want you to come work for me at Spago.' I called up my friend in New York and said, 'That was the best Wolfgang Puck impersonation Impersonation Patroclus wore the armor of Achilles against the Trojans to encourage the disheartened Greeks. [Gk. Lit.: Iliad] Prisoner of Zenda, The ever!' He thought I was drunk and hung up on me," she laughs. "It really was Wolfgang. That was a Sunday. On Tuesday I found myself in LA, meeting with Wolfgang. We had the best time. He offered me the job that day." Fast-forward to nearly twelve years later: Yard is a two-time James Beard
James Beard (May 5, 1903–January 21, 1985) was an American chef and food writer. James Beard is recognized by many as the father of American gastronomy. Award winner, a partner in Puck's various culinary ventures, and the high-energy pastry chef responsible for every dessert sold for Wolfgang Puck Catering and Events, Wolfgang Puck Fine Dining, and Wolfgang Puck Worldwide. Yard was born into a Brooklyn, NY family that loved to throw parties. "I decided I wanted to study hospitality just so that I could keep throwing parties," she says. "I started out as a front of the house person, because first and foremost I love being around people." She completed a degree program at New York City New York City: see New York, city. New York City City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S. Technical College, spending her last year as a student in London. Yard then returned to New York and took a job at the Rainbow Room For the Los Angeles nightclub, see Rainbow Bar and Grill. The Rainbow Room is a well-known upscale restaurant and nightclub on the sixty-fifth floor of the GE Building in Rockefeller Center, Midtown Manhattan, New York City. , quickly ascending the ranks from pillbox-hatted cigarette girl to front waiter. "It was part Broadway play, part circus act," she says. "They had three people on staff just to make our costumes. The trays were made of solid silver, and really heavy. We had to wear certain shoes, and certain earrings. It was a blast. I was making bank, but I wanted to be more involved with the food." Yard talked her way into a kitchen job, and was shocked at first to learn that about the pay gap between front and back of house positions. Says Yard, "I made more money in one night waitressing than I did in a week in the pastry kitchen." It didn't matter: her career as a pastry chef had begun, and after a few months of working and asking "a million questions," she left to attend the CIA's master baking and pastry program. Yard earned her degree and returned again to New York, dividing her time between Montrachet and Tribeca Grill. "I like to work, and I've always had two jobs at once," she explains. At Tribeca Grill, she met "a little boy named Michael Mina Michael Mina is an award-winning American celebrity chef and restaurateur, based out of San Francisco, California. He is also a super chef. Biography Egyptian-born Michael Mina was raised in Ellensburg, Washington. ", there on a stage, who asked her to help him and George Morrone open a new restaurant, Aqua, in San Francisco San Francisco (săn frănsĭs`kō), city (1990 pop. 723,959), coextensive with San Francisco co., W Calif., on the tip of a peninsula between the Pacific Ocean and San Francisco Bay, which are connected by the strait known as the Golden . She'd planned to work alongside Mina at the Four Seasons until Aqua opened, but two days before she moved out west, Mina admitted that he'd bluffed, and that there was no position for her at the hotel. She went to San Francisco anyway, and within days was hired by Campton Place to oversee pastry and baking production for the hotel and restaurant. "Everything was made from scratch," says Yard with pride. "There wasn't so much as an English muffin brought in. We made bagels. We made biscuits for the guests' dogs." After four years, when a new chef ushered in the end of the homemade era, Yard left to spend the next year consulting for Jan Birnbaum at Catahoula, in Calistoga, before getting that fateful call from Wolfgang Puck. "Each time I think I might be ready to move on, some new challenge comes along," says Yard. One such challenge took the form of a single week in March 2004. "On Sunday we were catering the Academy Awards. Monday was a presidential fundraiser. Thursday, Wolfgang, [executive chef] Lee [Hefter] and I did our first round of Iron Chef For the American version of this show, see Iron Chef America. Iron Chef is a Japanese television program produced by FujiTV. The original Japanese title is Ironmen of Cooking ( . We were on fire." Yard helped Puck's team to win the showdown with 'Iron Chef' Morimoto, but when asked to become a permanent part of the program's roster, Yard felt that she had to decline. "It's something you have to take seriously, and I wouldn't feel right going into it without being completely studied and focused. With everything else going on in the company, it would have been too much. I compete every day, just trying to keep up with Wolfgang and Lee." Yard won the Outstanding Pastry Chef award from the James Beard Foundation The James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing in 2002, and a second award in 2004 for her first book, The Secrets of Baking (Houghton Mifflin Houghton Mifflin Company is a leading educational publisher in the United States. The company's headquarters is located in Boston's Back Bay. It publishes textbooks, instructional technology materials, assessments, reference works, and fiction and non-fiction for both young readers 2003). "I was always really happy to be nominated, and I really mean that," says Yard. "I got to go to New York, and wear a dress after wearing a uniform all year long and constantly being covered in flour and chocolate. And when I won, I really felt like Sally Field--'you like mel' Because I can't change the way I look. I look young, and I'm cutesy cute·sy adj. cute·si·er, cute·si·est Informal Deliberately or affectedly cute; precious: a cutesy boutique for children's fashions. . Put me next to a guy who's six foot two and no matter what, people are going to call him 'chef' before they call me 'chef.' It's been a long haul Long distance. Long haul implies traversing a state or a country. Contrast with short haul. . Twenty years TWENTY YEARS. The lapse of twenty years raises a presumption of certain facts, and after such a time, the party against whom the presumption has been raised, will be required to prove a negative to establish his rights. 2. of the dishwasher telling me to screw off because he doesn't know who I am. Twenty years of proving myself. I mean, I want to be funny and happy and all of those things, but it feels great to be taken seriously." [ILLUSTRATION OMITTED] RELATED ARTICLE: Saddle of Rabbit with Lavender and Tomato Confit (Serves 4) david myers Condrieu E. Guigal Rhone, France 2003 directions For the tomato confit: Preheat oven to 150 degrees. In bowl, toss tomatoes with oil and season lightly with salt and pepper
For the shallot shallot: see onion. shallot Mildly aromatic herbaceous plant (Allium ascalonicum) of the lily family, probably of Asiatic origin, used to flavour foods. filling: In saucepan, combine shallots and wine and bring to simmer. Reduce until almost dry, add vinegar and reduce again until almost dry. Season with salt and pepper and reserve. For the tortellini: Combine flour and salt and place on work surface. Make well in center of flour, add egg and water and mix with wooden spoon until crumbly crum·bly adj. crum·bli·er, crum·bli·est Easily crumbled; friable. crum  bli·ness n.Adj. 1. dough forms. Knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. five to ten minutes, until dough is smooth and pliable. Roll dough through pasta machine on second-thinnest setting. Cut out two-inch diameter circles. Place 1/2 teaspoon of shallot filling on each circle. Moisten edges of circles with water, and fold in half, pinching to seal. Overlap corners and pinch together to form tortellini. Place tortellini on sheet tray, cover and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until ready to use. For the rabbit: Preheat oven to 275 degrees. Debone de·bone tr.v. de·boned, de·bon·ing, de·bones To remove the bones from: debone a chicken breast. Verb 1. hind legs and reserve meat. In small oven-proof pot, combine front legs, shallots, garlic, oil and water. Bring to simmer, cover, transfer to oven and cook until legs are tender, about one hour. Strain through fine-mesh sieve and reserve cooking liquid. Transfer cooked meat, shallots and garlic to large bowl. Add raw meat from hind legs, lavender and season with salt and pepper. To stuff rabbit, season inside of saddle halves with salt and pepper. Divide stuffing between halves, roll from loin loin (loin) the part of the back between the thorax and pelvis. loin n. The part of the body on either side of the spinal column between the ribs and the pelvis. end, and tie securely with kitchen twine twine: see cordage. . Season with salt and pepper, wrap in buttered aluminum foil Noun 1. aluminum foil - foil made of aluminum aluminium foil, tin foil foil - a piece of thin and flexible sheet metal; "the photographic film was wrapped in foil" and refrigerate until ready to use. [ILLUSTRATION OMITTED] For the herb emulsion: Bring small pot of salted water to boil. Add basil, parsley and arugula arugula or rocket Yellowish-flowered European herbaceous plant (Eruca vesicaria sativa), of the mustard family, cultivated for its foliage, which is used especially in salads. and cook 10 seconds. Drain and chill in ice bath. Transfer to food processor fitted with metal blade, add egg and water and puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. until smooth. Season with salt and pepper and set aside. For the quinoa quinoa (kēnwä`), tall annual herb (Chenopodium quinoa) of the family Chenopodiaceae (goosefoot family), whose seeds have provided a staple food for peoples of the higher Andes since pre-Columbian times. : In saucepan, heat butter over medium-high heat until it foams and subsides. Add quinoa and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. about one minute. Add stock in two parts and cook until liquid is absorbed and quinoa is tender. Stir in thyme, season with salt and pepper and keep warm. To finish: Preheat oven to 350 degrees and bring large pot of salted water to boil. Heat oil in saute pan over high heat. Place foil-wrapped saddles in pan and sear on all sides. Transfer saddles to oven and cook 10 minutes, or until cooked through. Let saddles rest five minutes before unwrapping. Place tortellini in boiling water, cook until they float, and drain. In saute pan, bring cooking liquid from rabbit to boil. Stir in butter and add tortellini and parsley, tossing to coat. Season with salt and pepper. Unwrap saddles, slice and arrange on plate with tortellini, tomatoes, herb emulsion and quinoa. Garnish with thyme and lavender and serve immediately. ingredients For the tomato confit: 4 Roma tomatoes, blanched, peeled, seeded and quartered 3 tablespoons extra virgin olive oil 16 1/2-inch sprigs thyme 2 cloves garlic, peeled and thinly sliced Salt and freshly ground black pepper to taste For the shallot filling: 8 shallots, peeled and finely chopped 1 cup red wine 1/2 cup sherry vinegar Salt and freshly ground black pepper to taste For the tortellini: 6 ounces all-purpose flour 1/2 teaspoon salt 1 egg 3 tablespoons water Shallot filling, from above For the rabbit: 1 rabbit, saddle deboned, halved lengthwise, front and rear legs removed and reserved 2 shallots, peeled and halved 2 cloves garlic, peeled 1/4 cup extra virgin olive oil 1/4 cup water 1 tablespoon dried lavender flowers, finely chopped Butter, for aluminum foil Salt and freshly ground black pepper to taste For the herb emulsion: 1 bunch basil leaves 1 bunch parsley leaves 1 bunch arugula leaves 1 egg, soft-cooked, shocked in ice water and peeled 2 tablespoons water Salt and freshly ground black pepper to taste For the quinoa: 2 tablespoons butter 1/2 cup quinoa, rinsed and drained 1 1/2 cups chicken stock 1 teaspoon finely chopped thyme leaves Salt and freshly ground black pepper to taste To finish: 2 tablespoons olive oil Stuffed saddles, from above Tortellini, from above Cooking liquid from rabbit, from above 2 tablespoons butter 2 tablespoons finely chopped parsley Salt and freshly ground black pepper to taste For the garnish: Thyme sprigs Lavender flowers RELATED ARTICLE: Bay Scallops with Lavender and Sea Salt (Serves 4) david myers Bordeaux Blanc Chateau Smith Haut Lafitte Bordeaux, France 1999 directions For the turmeric turmeric: see ginger. turmeric Perennial herbaceous plant (Curcuma longa; family Zingiberaceae), native to southern India and Indonesia. Its tuberous rhizomes have been used from antiquity as a condiment, as a textile dye, and medically as an : Dry turmeric in dehydrator de·hy·dra·tor n. 1. A substance, such as sulfuric acid, that removes water. 2. An appliance or an engineered system designed to remove water from substances such as absorbents or food. according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. manufacturer's instructions. Finely grind turmeric and store in airtight container. (Note: makes more than needed for recipe.) For the tapioca: Bring small pot of water to boil. Add pearls and stir until tapioca is clear. Drain. In saute pan, heat oil and stock over medium heat. Stir in turmeric and add tapioca, stirring to coat. Season with salt and pepper and keep warm. For the scallops: Season scallops with salt and pepper and sprinkle lightly with flour, patting off excess. In saute pan, heat oils over medium-high heat, add scallops and sear. Turn scallops, add butter to pan and continue to cook until scallops are browned on both sides. Discard fat from pan, add juice and lavender and toss to coat. Plate scallops with tapioca and garnish with lavender, snapdragons and turmeric. Serve immediately. [ILLUSTRATION OMITTED] ingredients For the turmeric: 2 cups peeled and coarsely chopped fresh turmeric* For the tapioca: 1 cup tapioca pearls 1 tablespoon olive oil 1/2 cup chicken stock 1/4 teaspoon ground turmeric, from above Salt and freshly ground black pepper to taste For the scallops: 8 ounces bay scallops, connective muscles removed 1/4 cup Wondra[R] flour 1 tablespoon grapeseed oil 1 tablespoon canola oil 1 tablespoon butter 1/2 tablespoon lemon juice 1 teaspoon lavender leaves, finely chopped Fleur de sel and freshly ground black pepper to taste For the garnish: Lavender flowers Snapdragons Ground turmeric, from above * Fresh turmeric is a rhizome rhizome (rī`zōm) or rootstock, fleshy, creeping underground stem by means of which certain plants propagate themselves. Buds that form at the joints produce new shoots. in the ginger family, available at Asian markets. Do not substitute pre-packaged, ground tumeric. RELATED ARTICLE: Lavender Sorbet with Persian Mulberries, Lavender Arlette and Creme Fraiche Sauce (Serves 6) michelle myers Riesling Beerenauslese "Oberemmeler Hutte" Von Hovel HOVEL. A place used by husbandmen to set their ploughs, carts, and other farming utensils, out of the rain and sun. Law Latin Dict. A shed; a cottage; a mean house. Mosel-Saar-Ruwer, Germany 1999 directions For the lavender sorbet: In saucepan, combine water and lavender and bring to simmer. Remove from heat, let sit 10 minutes and strain through fine-mesh sieve. In separate saucepan, combine lavender-infused water, sugar and glucose and bring to boil. Stir in lime juice and salt and cool over ice water bath. Cover and refrigerate 24 hours. Process in ice cream machine according to manufacturer's instructions. Store in freezer until ready to serve. For the mulberries: In saucepan, combine water, wine, sugar, glucose, vanilla, juices and bay leaves. Bring to simmer and add mulberries. Heat until mulberries just begin to give off juice and remove from heat. Strain gently into separate saucepan through fine-mesh sieve. Reserve mulberries. Bring cooking liquid to boil and reduce by half. Cool over ice bath, stir in reserved mulberries, cover and refrigerate. For the lavender arlette: Place dough on work surface. Sprinkle with half each of lavender, cinnamon and sugar and roll dough into cylinder. Cover and refrigerate until completely chilled. Preheat oven to 350 degrees. Cut cylinder into 1/4-inch thick slices. On clean, cool work surface, roll slices out as thinly as possible. Transfer slices to Silpat[R]-lined sheet tray, dust with remaining lavender, cinnamon and confectioner's sugar and bake until deep golden brown, about 12 minutes. Cool completely and store in airtight container until ready to use. For the creme fraiche sauce: In bowl, whisk together creme fraiche, simple syrup and vanilla. Add lime juice and whisk until increased in volume. To serve: Spoon creme fraiche sauce onto plate with mulberries and quenelle que·nelle n. A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water. [French, from German Knödel, from Middle High German, diminutive of knode of sorbet. Top with arlette, garnish with lavender petals and pistachios and serve immediately. [ILLUSTRATION OMITTED] ingredients For the lavender sorbet: 18 ounces water 1 tablespoon dried lavender flowers 5 ounces granulated sugar 2 ounces glucose syrup Lime juice to taste Pinch of salt For the mulberries: 2 cups water 4 ounces red wine 4 ounces granulated sugar 2 ounces glucose syrup 1/2 vanilla bean, split and scraped Juice of 1/2 orange Juice of 1/2 lime 1 bay leaf 4 ounces Persian mulberries For the lavender arlette: 8 ounces puff pastry dough 1 tablespoon dried lavender flowers, finely chopped Cinnamon, for dusting Confectioners' sugar, for dusting For the creme fraiche sauce: 4 ounces creme fraiche 1 ounce simple syrup 1 vanilla bean, split and scraped Lime juice to taste For the garnish: Fresh lavender petals Finely chopped pistachios RELATED ARTICLE: Lavender Ice Cream with Mara de Bois Sorbet, Shiratama and Rice Feuillantine (Serves 4) michelle myers Clas Jurancon Uroulat Charles Hours Jurancon, France 2003 directions For the lavender ice cream: In saucepan, bring milk and lavender to simmer. Remove from heat, let sit 10 minutes and strain through fine-mesh sieve. In separate saucepan, combine lavender-infused milk and cream and bring to scald. In bowl, whisk eggs and sugar together until pale and increased in volume. Temper egg mixture by adding one-third of hot milk mixture while whisking constantly. Whisk tempered egg mixture back into remaining hot milk mixture and place over medium heat, stirring constantly until mixture is thick enough to coat back of wooden spoon. Stir in vanilla and salt, remove from heat and cool over ice bath. Cover and refrigerate 24 hours. Transfer to ice cream machine and freeze according to manufacturer's instructions. Store in freezer until ready to serve. [ILLUSTRATION OMITTED] For the mara de bois sorbet: In saucepan, combine water, sugar and glucose. Bring to boil, stirring to dissolve sugar. Set aside and let cool completely. In food processor fitted with metal blade, puree strawberries. Strain through fine mesh sieve and add to sugar mixture. Stir in zest, juice and salt. Cover and refrigerate 24 hours. Process in ice cream machine according to manufacturer's instructions. Store in freezer until ready to serve. For the rice feuillantine: In saucepan, bring water and sugar to boil. Add cereal and cook, stirring, until sugar is golden brown. Pour mixture onto Silpat[R]-lined sheet tray. With wooden spoon, break mixture into small pieces as it cools. To serve: Place several small scoops ice cream and sorbet in a glass with shiritama. Top with feuillantine and serve immediately. ingredients For the lavender ice cream: 1 quart milk 2 tablespoons dried lavender flowers 10 ounces heavy cream 7 eggs 12 ounces granulated sugar 1/2 teaspoon vanilla extract Pinch of salt For the mara de bois sorbet: 12 ounces water 3 1/2 ounces granulated sugar 2 ounces glucose syrup 20 ounces mara de bois strawberries* Finely grated zest and juice of 1 lime Pinch of salt For the rice feuillantine: 1 ounce water 4 ounces granulated sugar 2 ounces puffed rice cereal To serve: Shiratama** Fresh lavender petals *French variety of strawberries similar to wild strawberries. Available through Chino Chino (chē`nō), city (1990 pop. 59,682), San Bernardino co., S Calif.; founded 1887, inc. 1910. It is the business and processing center of a diversified farming (notably dairying) area. Farm (858) 756-3184. May substitute small strawberries. **Small, sticky rice dumplings available in Japanese markets. RELATED ARTICLE: Lavender Eclairs (Makes 20) michelle myers Late Harvest Sauvignon Blanc Honig Vineyard and Winery Napa Valley Napa Valley, Calif.: see under Napa. Napa Valley greatest wine-producing region of the United States. [Am. Hist.: NCE, 2990] See : Wine , California 2002 directions For the lavender pastry cream Pastry cream (French crème pâtissière) is a kind of vanilla pudding used in desserts. It is a custard made on the stovetop and includes cornstarch or flour. It is made with a combination of milk or cream, egg yolks, fine sugar, and usually a flavoring such as vanilla, : In saucepan, bring milk and lavender to simmer. Remove from heat, let sit 10 minutes and strain through fine-mesh sieve. Return milk to scald. In bowl, whisk together yolks, sugar, flour, cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. and vanilla. Temper egg mixture by adding one-third of hot milk to it while whisking constantly. Whisk tempered egg mixture back into remaining hot milk and place over medium heat, stirring constantly until mixture is thick enough to coat back of wooden spoon. Strain through fine-mesh sieve and cool over ice water bath. Cover and refrigerate until ready to use. For the pate a choux Noun 1. pate a choux - batter for making light hollow cases to hold various fillings pouf paste, puff batter batter - a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking puffs: Preheat oven to 425 degrees. In saucepan, combine water, milk, butter, sugar and salt. Bring to boil over to run over the top of a vessel, as liquid when thrown into violent agitation by heat or other cause of effervescence; to be excited with ardor or passion so as to lose self-control. See under Boil, v. i. os> See also: Boil Over medium heat, stirring occasionally. Remove from heat and add flour, stirring with wooden spoon until smooth. Return pan to heat and cook, stirring constantly, until mixture pulls away from side of saucepan. Continue stirring about five minutes. Transfer to bowl of mixer fitted with paddle attachment and beat on low speed until partly cooled, about one minute. Add eggs one at a time, beating after each addition until completely incorporated. Transfer mixture to pastry bag A pastry bag is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. . Pipe 6-inch long cylinders about two inches apart onto Silpat[R]-lined sheet tray and bake until crisp and lightly browned, about 10 minutes. Reduce oven temperature to 350 degrees and continue baking until dry and golden brown, about 20 minutes. Remove from oven and, using tip of knife, pierce each puff several times on sides or bottom to let steam escape. Cool completely on rack. For the eclairs: In bowl set over simmering water, melt three-quarters fondant fon·dant n. 1. A sweet creamy sugar paste used in candies and icings. 2. A candy containing this paste. [French, from present participle of fondre, to melt until just warm. Add several drops of purple food coloring and stir until smooth. Dip one side of each puff into fondant, place on rack and let fondant set. In separate bowl, warm remaining fondant. Stir in red food coloring and spread small circles onto ends of puffs. Whisk chilled pastry cream until smooth and transfer to pastry bag. Fill puffs with pastry cream and serve. [ILLUSTRATION OMITTED] ingredients For the lavender pastry cream: 16 ounces milk 1 tablespoon dried lavender flowers 5 egg yolks 3 ounces granulated sugar 3/4 ounce all-purpose flour 3/4 ounce cornstarch 1/2 vanilla bean, split and scraped For the pate a choux puffs: 4 ounces water 4 ounces milk 3 ounces butter 1/2 teaspoon sugar 1/2 teaspoon salt 5 ounces all-purpose flour 4 eggs For the eclairs: Lavender pastry cream, from above Pate a choux puffs, from above 1/2 pound fondant A few drops purple food coloring A few drops red food coloring RELATED ARTICLE: Lavender Baba with Apricot Marmalade (Serves 8) sherry yard Mascato D'Asti Villa Giada Piedmont, Italy 2004 directions For the lavender baba: In large bowl of electric mixer fitted with whisk attachment, whisk together yeast and milk. Add 41/2 ounces bread flour and whisk until combined. Mixture will resemble paste. Cover with remaining bread flour and all-purpose flour and add sugar, honey and salt. Mix to just combine, then remove bowl from machine, cover with plastic wrap and let sit at room temperature 30 minutes. Cracks will form on top of dough. Fit machine with hook attachment. Thoroughly beat six eggs by hand and add to dough all at once. Begin to mix dough on medium speed for one minute and scrape down sides. Increase speed to high and mix five minutes, keeping eye on dough as elasticity develops. Add remaining eggs, one at a time, scraping down sides. Add butter a few pieces at a time and continue to scrape down sides. When butter is incorporated, transfer dough to large, clean container with lid. Cover and let sit at room temperature for 11/2 hours. Punch dough down, fold over on itself and refrigerate, loosely covered, 12 hours, punching down once or twice as needed as needed prn. See prn order. . Cut dough into two-ounce pieces and shape into balls on clean work surface. Spray three-ounce baba au rhum ba·ba au rhum n. Baba. [French : baba, baba + au, with the + rhum, rum.] Noun 1. molds with cooking spray Cooking spray is a spray form of various types of oils, combined with lecithin, an emulsifier, and a propellent such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. and transfer dough balls to molds. Spray plastic wrap with cooking spray and gently cover dough balls. Transfer pan to proofing cabinet with humidity level set at 10, heat set at one and temperature set at 75 to 80 degrees. Proof 90 minutes. Preheat oven to 400 degrees. Remove plastic wrap from pan and bake 10 minutes. Reduce heat to 325 degrees and bake 15 to 20 minutes, until dough sounds hollow when tapped. Let cool to room temperature. For the cream filling: Place all ingredients in large bowl and whisk to combine. Transfer to pastry bag fitted with #10 plain tip and refrigerate until ready to use. [ILLUSTRATION OMITTED] For the lavender syrup: Combine all ingredients in saucepan. Bring to a boil, reduce to simmer and cook five minutes. Strain through fine-mesh sieve and let cool to room temperature. Refrigerate, covered, until ready to use. For the apricot marmalade: Tie apricot pits securely in cheesecloth cheese·cloth n. A coarse, loosely woven cotton gauze, originally used for wrapping cheese. cheesecloth Noun a light, loosely woven cotton cloth Noun 1. and smash with rolling pin or meat mallet mallet, n a hammering instrument. mallet, hard, n a small hammer with a leather-, rubber-, fiber-, or metal-faced head; used to supply force or to supplement hand force for the compaction of foil or amalgam and to seat cast . In medium saucepan, combine apricot halves, sugar, juice and cheesecloth filled with smashed pits. Stir constantly over low heat until mixture comes to boil. Continue to cook for five minutes, until mixture gels. Remove from heat and let cool to room temperature. To assemble and serve: Cut babas in half across their centers. Brush each half on all sides with syrup. Fill shallow serving bowl with marmalade and place one half of baba atop marmalade, cut side up. Fill to overflowing with cream and top with second half of baba, pressing down slightly. Serve immediately. ingredients For the lavender baba: 1/2 ounce fresh yeast 3 ounces milk 6 ounces bread flour 6 ounces all-purpose flour 1 1/2 ounces granulated sugar 1 ounce lavender honey 1 tablespoon salt 4 small eggs, kept cold 6 1/2 ounces Plugra[R] butter, cut into 1/2-inch pieces and kept at room temperature For the cream filling: 2 ounces sour cream 4 1/2 ounces creme fraiche 4 1/2 ounces heavy cream 1 ounce granulated sugar For the lavender syrup: 5 ounces granulated sugar 2 ounces lavender honey 4 ounces water 1 teaspoon lemon thyme leaves For the apricot marmalade: 9 ounces Blenheim apricots, halved, pits removed and reserved* 6 1/2 ounces granulated sugar 1 ounce lemon juice *Also known as Royal or Royal Blenheim apricots. Smaller than average fruit with greenish tint even when ripe. This variety boasts superior flavor but is extremely delicate and difficult to ship and store. Available fresh in early summer at selected Whole Foods stores (www.wholefoodsmarkets.com) and dried year-round through ApricotKing Orchards, (831) 637-1938 or www.apricotking.com. RELATED ARTICLE: Deep Dark Decadent Doughnut (Serves 16) sherry yard Brachetto D'Aqui Gatti Piero Piedmont, Italy 2004 directions For the pistachio pistachio (pĭstăsh`ēō, pĭstä`shēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. gelato ge·la·to n. pl. ge·la·ti An Italian ice cream or ice. [Italian, from past participle of gelare, to freeze; see gelatin.] : Combine all ingredients except lemon juice and salt in saucepan and bring to boil. Remove from heat and, using immersion blender, puree until smooth. Transfer mixture to clean bowl and place over ice bath. Stir until chilled, then stir in juice and salt. Transfer to ice cream machine and freeze according to manufacturer's instructions. Cover and store in freezer until ready to serve. [ILLUSTRATION OMITTED] For the doughnuts: In large saucepot sauce·pot n. A cooking pot having a close-fitting lid and a handle on either side. Noun 1. saucepot - a cooking pot that has handles on either side and tight fitting lid; used for stewing or boiling , melt butter over medium heat. Place large mixing bowl atop pot and fill with chocolate. Once butter is melted, remove bowl and pour butter over chocolate. Mix well and keep hot. Combine eggs and sugar in bowl of electric mixer fitted with whisk attachment. Whisk on high speed three minutes "Three Minutes" is the 46th episode of Lost. It is the twenty-second episode of the second season. The episode was directed by Stephen Williams, and written by Edward Kitsis and Adam Horowitz. It first aired on May 17, 2006 on ABC. , until pale yellow and doubled in volume. Whisk flour into chocolate mixture. Reduce mixer speed to medium and add chocolate mixture to egg mixture all at once, scraping down sides of bowl. Beat 30 seconds, then pour onto half sheet pan lined with parchment. Transfer to freezer and let set until firm, about four hours. Remove from freezer and run knife around edges of pan. Flip carefully onto work surface and, using 3 1/2-inch doughnut cutter, cut 16 doughnuts from dough. Place on sheet pan lined with parchment, cover lightly and refrigerate until ready to cook. For the pistachio tuile: Preheat convection oven convection oven n. An oven having a fan that shortens cooking time by circulating hot air uniformly around the food. to 300 degrees with fan on low setting. Place six espresso cups on work surface, close to oven. In small pot, melt together sugar, butter and glucose over low heat. Remove from heat before mixture comes to boil and stir in pistachios. Transfer batter to flat sheet pan lined with Silpat[R] mat, one tablespoon at a time, leaving two-inch margins around each portion. Bake in oven four to five minutes, until tuiles are just lightly browned. Remove from oven and let sit one minute, then carefully remove tuiles from pan with metal spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. . Immediately transfer to espresso cups and press in center to form depression. Let cool five minutes, then store in airtight container. For the chocolate lavender sauce: In saucepan, combine syrup and lavender and bring to boil. Remove from heat and let sit 10 minutes. Combine chocolates in extralarge mixing bowl. Strain syrup through fine-mesh sieve onto chocolate. Let sit one minute, then whisk to combine. Whisk in butter. Bring cream to boil in small saucepan, then stir in to chocolate mixture, along with creme fraiche. Stir until smooth and set aside. For the pistachio anglaise: In medium saucepan, combine milk, cream and vanilla and bring to simmer over medium heat. Remove from heat, cover with plastic wrap and let sit 15 minutes. Meanwhile, in large bowl, whisk together yolks, sugar and salt until smooth. Remove plastic wrap from milk mixture and return to simmer. Temper yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of mixture by whisking in one-third of milk mixture. Whisk tempered yolk mixture back into remaining hot milk mixture and stir constantly over medium heat until sauce is thick enough to coat back of wooden spoon. Stir in pistachio paste and lemon juice and strain through a fine-mesh sieve. Set aside in an ice water bath until chilled. To finish: Preheat convection oven to 375 degrees with fan on high speed. Dust each doughnut with flour, dip in eggs and roll in breadcrumbs. In deep-fryer or tall-sided pot, heat oil to 350 degrees. Working in batches, fry doughnuts in oil for one minute, then flip and cook 30 seconds more. Remove with slotted spoon A slotted spoon is an implement used in food preparation. Most of its uses involve separating solid foods from liquids, such as taking vegetables from a pot of boiling water. A significant exception is the traditional absinthe ritual. , place on sheet pan lined with parchment and bake in oven four minutes. Warm chocolate sauce over low heat. Cover bottom of serving bowl with pistachio puree and top with doughnut. Place round scoop of gelato in center of doughnut and press tuile into gelato, open side up. Fill tuile with chocolate sauce, garnish with chopped pistachios and serve immediately. ingredients For the pistachio gelato: 18 ounces milk 5 ounces heavy cream 3 1/2 ounces granulated sugar 1 ounce milk powder 1 1/2 ounces glucose syrup 3 ounces pistachios, finely ground 1/2 ounce Agramontana[R] pistachio paste[R] 1 ounce coconut milk 1/2 tablespoon lemon juice Pinch of salt For the doughnuts: 9 ounces butter, cut into one-inch pieces 9 ounces 64% Valrhona[R] Trinidad bittersweet chocolate, coarsely chopped 5 eggs, room temperature 5 1/2 ounces granulated sugar 3 1/2 ounces all-purpose flour, sifted For the pistachio tuile: 2 ounces granulated sugar 2 ounces butter 2 ounces glucose syrup 2 ounces pistachios, toasted and coarsely chopped For the chocolate lavender sauce: 8 1/2 ounces simple syrup 1 tablespoon dried lavender flowers, soaked in hot water 10 minutes and drained 4 1/2 ounces 99% Infinity Michel Cluizel[R] bitter chocolate, finely chopped 13 ounces Valrhona[R] Trinidad chocolate, finely chopped 3 ounces butter, melted 2 ounces heavy cream 8 ounces creme fraiche For the pistachio anglaise: 8 ounces milk 8 ounces heavy cream 1/2 vanilla bean, split and scraped 4 egg yolks 2 ounces granulated sugar Pinch of salt 2 ounces Agramontana[R] pistachio paste[R] 1/2 teaspoon lemon juice To finish: Doughnuts, from above 3 ounces all-purpose flour 4 eggs, beaten 6 ounces panko breadcrumbs 1 quart vegetable oil For garnish: Coarsely chopped pistachios *Available through L'Epicerie, (866) 350-7575 or www.lepicerie.com. RELATED ARTICLE: Lemon, Lavender, Lemon (Serves 12) sherry yard Limoncello di Capri[R] (note: Limoncello should be served ice cold, with splash of sparkling water) directions For the lemon and lavender gelato: Fill medium saucepan halfway with water and bring to simmer. In large stainless steel stainless steel: see steel. stainless steel Any of a family of alloy steels usually containing 10–30% chromium. The presence of chromium, together with low carbon content, gives remarkable resistance to corrosion and heat. bowl, whisk together yolks, zest, lavender and half of sugar. Stream in lemon juice and water while whisking. Place bowl over double boiler double boiler n. A cooking utensil consisting of two nested pans, designed to allow slow, even cooking or heating of food in the upper pan by the action of water boiling in the lower. Noun 1. and whisk until thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. . Remove from heat and set aside. In separate saucepan, combine cream, milk and remaining sugar and bring to boil. Remove from heat and pour over lemon egg mixture. Whisk over ice bath until completely chilled. Stir in vanilla extract, juice and salt. Strain through fine-mesh sieve. Transfer to ice cream machine and freeze according to manufacturer's instructions. Cover with plastic wrap and store in freezer until ready to serve. For the coconut lemon cake: Preheat oven to 350 degrees. Place rack in center of oven. Line half sheet pan with parchment paper and spray with cooking spray. Combine yolks and half of sugar in large bowl of electric mixer fitted with whisk. Whisk on highest speed four minutes. In separate mixing bowl, whisk whites at medium speed, gradually adding remaining sugar, until soft peaks form. Fold coconut, zest and vanilla extract into yolk mixture. Fold in whites, working in thirds, using rubber spatula. Transfer mixture to prepared pan and spread to form even layer. Bake 12 minutes, then turn pan and bake another five minutes, until slightly firm to touch and golden brown. Let cool completely. For the lemon syrup: Combine all ingredients in small saucepan and bring to boil over medium heat. Remove from heat and let sit 10 minutes. Strain through fine-mesh sieve, let cool to room temperature and refrigerate until ready to serve. For the lemon sabayon: Fill saucepan halfway with water and bring to simmer. In medium bowl, whisk together yolks and eggs. Whisk in juices, vodka and water. Place over simmering water, insert thermometer and cook, whisking constantly, until thickened and 160 degrees, about four minutes. Remove from heat, squeeze excess water from gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. and whisk into mixture. Place bowl over ice bath and continue whisking until cool. Fold in whipped cream, cover with plastic wrap and refrigerate until ready to use. For the coconut wafer: Preheat oven to 325 degrees and place rack in center of oven. Combine whites, coconut, sugar and butter in large bowl and mix well. Spray two Silpat[R] mats with cooking spray and place on sheet pans. Using offset spatula, spread batter in very thin layer across mats. Bake in oven until golden brown, about five minutes. Remove from oven and, when cool enough to handle, break into large shards. To serve: Cut cake into desired shapes and place in bowl. Drizzle cake with lemon syrup. Top with sabayon and quenelle of gelato. Press edge of one coconut wafer piece into gelato, garnish with flowers and serve immediately. [ILLUSTRATION OMITTED] ingredients For the lemon and lavender gelato: 5 egg yolks 1 tablespoon finely grated lemon zest 2 teaspoons dried lavender flowers 6 ounces granulated sugar 8 ounces lemon juice 1 ounce water 8 ounces heavy cream 17 ounces milk 1/4 teaspoon vanilla extract 1/2 ounce lime juice Pinch of salt For the coconut lemon cake: 6 eggs, separated, room temperature 5 ounces granulated sugar 4 1/2 ounces unsweetened fine flake coconut* 1/2 teaspoon finely grated lemon zest 1/4 teaspoon vanilla extract For the lemon syrup: 3 1/2 ounces water 3 1/2 ounces lemon juice 7 ounces granulated sugar 1/2 teaspoon finely grated lemon zest For the lemon sabayon: 6 egg yolks 3 1/2 ounces granulated sugar 1 teaspoon finely grated lemon zest 3 1/2 ounces Meyer lemon juice 1 ounce lime juice 1 1/2 ounces citron vodka 1 1/2 ounces water 1/2 sheet gelatin, softened in cold water 6 ounces heavy cream, whipped to soft peaks For the coconut wafer: 6 egg whites, room temperature 4 1/2 ounces fine flake unsweetened coconut 4 1/2 ounces confectioner's sugar 1 ounce butter, melted and kept hot For garnish: Fresh lavender flowers *If fine flake coconut cannot be found, substitute regular flake coconut and 2 ounces all-purpose flour, mix well. RELATED ARTICLE: Lavender Brownie S'mores (Yields 40 1-inch square pieces) sherry yard Tokay Chambers Rosewood Vineyards Victoria, Australia NV directions For the brownie: Arrange rack in center of oven and preheat to 350 degrees. Line hotel pan with aluminum foil and spray with pan coating. In double boiler, combine butter and chocolate and melt together, stirring occasionally. Remove from heat and let cool to 110 degrees or until warm to the touch. In bowl of electric mixer fitted with whisk, combine eggs, sugar and whip for two minutes on second-lowest speed. Add chocolate mixture to egg and whisk until just combined. Sift together flour and salt and fold flour mixture into chocolate mixture. Pour mixture into prepared pan and smooth into even layer, using spatula. Bake in oven 20 minutes, then turn pan and bake 10 additional minutes. Remove from oven and let cool to room temperature. For the lavender marshmallow marshmallow /marsh·mal·low/ (mahrsh´mel?o) (-mal?o) a perennial Eurasian herb, Althaea officinalis, : Whisk egg whites on second-lowest speed in bowl of electric mixer fitted with whisk. In small, heavy-bottomed pot, combine granulated sugar Noun 1. granulated sugar - sugar in the form of small grains powdered sugar - sugar granulated into a fine powder refined sugar, sugar - a white crystalline carbohydrate used as a sweetener and preservative granulated sugar , brown sugar, honey and water and bring to 240 degrees. Remove from heat and add gelatin. With mixer running, drizzle hot sugar mixture into egg whites. Continue to mix until mixture is slightly cooled, then fold in food coloring. Using rubber spatula, scrape mixture onto top of cooled brownie, spreading to create even layer. Let cool to room temperature. To assemble and serve: Cut brownie into 1-inch squares. Just before serving, brown top of marshmallow with torch. Garnish with flowers and serve. [ILLUSTRATION OMITTED] ingredients For the brownie: 5 1/2 ounces butter 8 ounces bittersweet chocolate 9 ounces granulated sugar 2 eggs, room temperature 1 1/2 teaspoons vanilla extract 4 ounces all-purpose flour 1/8 teaspoon salt For the lavender marshmallow: 3 egg whites 6 ounces granulated sugar 1 ounce brown sugar 1 ounce lavender honey 2 ounces water 4 sheets gelatin, softened in cold water and drained 2 drops lavender food coloring For garnish: Fresh lavender flowers RELATED ARTICLE: Almond Macaroons with Lavender Buttercream (Makes 3 dozen sandwiches) sherry yard Champagne Veuve Clicquot Demi-Sec Reims, France NV directions For the macaroons: In food processor fitted with metal blade, mix together almond flour and half of confectioners' sugar con·fec·tion·ers' sugar n. Finely pulverized sugar with cornstarch added. for one minute. Sift mixture together with remaining confectioners' sugar and set aside. Place egg whites and thermometer in large bowl over pan of simmering water and whisk until whites reach 98 degrees. Remove from heat and whisk in cream of tartar cream of tartar, white crystalline powder. Chemically it is potassium hydrogen tartrate, KC4H5O6, the acidic potassium salt of tartaric acid. It is used as the leavening agent in baking powders. . Transfer to electric mixer fitted with whisk attachment and whisk on highest speed for two minutes, gradually adding granulated sugar. Continue whisking six minutes, until whites form medium-stiff, shiny peaks. Fold whites into almond and sugar mixture, using rubber spatula and turning bowl with each stroke. Transfer mixture to pastry bag fitted with #4 plain tip. Line sheet pan with parchment, coat lightly with cooking spray and pipe mixture into various-sized circles (not to exceed two inches in diameter), making pairs of each size of circle. Place lollipop stick into edge of half of circles. Set aside for one hour, until skin forms on surface. Preheat convection oven to 285 degrees with fan set on low. Bake five minutes, then rotate tray and continue to bake four minutes with oven door ajar. Remove and let cool completely. [ILLUSTRATION OMITTED] For the lavender buttercream filling: In small, heavy-bottomed saucepan, combine sugar, honey and water. Run wet hands over inside of pot. Place pot over high heat, insert thermometer and cook until mixture reaches 235 degrees. While sugar mixture cooks, in bowl of electric mixer fitted with whisk, whip egg whites on lowest speed. When the sugar reaches temperature, remove from heat and allow bubbles to disperse. Increase mixer speed to medium and slowly begin to drizzle in sugar syrup Noun 1. sugar syrup - sugar and water and sometimes corn syrup boiled together; used as sweetening especially in drinks sirup, syrup - a thick sweet sticky liquid . Whisk on high speed five minutes or until mixture is 70 degrees. Add butter one piece at a time, then add food coloring. Transfer to pastry bag fitted with #4 plain tip. To assemble: Cover surface of cookies that contain lollipop sticks with buttercream and top with remaining cookies of same size to form sandwiches. Serve immediately. ingredients For the macaroons: 4 ounces almond flour 8 1/2 ounces confectioners' sugar 4 egg whites 1/2 teaspoon cream of tartar 1 1/2 ounces granulated sugar 36 lollipop sticks* For the lavender buttercream filling: 4 ounces granulated sugar 1 ounce lavender honey 1 ounce water 2 egg whites 6 1/2 ounces butter, cut into 1-inch pieces and softened A few drops of lavender food coloring *Available through Candyland Crafts, (908) 685-0410 or www.candylandcrafts.com. |
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