After a cold and wet start to the summer, it seemed not much would grow here in the Northwest. We got lucky and my basil and lavender pulled through and are now producing well. Tonight I tried a couple experiments, below are the recipes as I would try them again, with a few improvements over what I actually did tonight. Let me know your own improvements if you give them a try!
Basil Cream Sauce
3 tbs butter
1/8 cup flour
3/4 - 1 cup basil
2 cups milk
Melt butter over medium-low heat
Add flour, whisking for 2-3 minutes
Add milk in a stream, whisking
Add basil, salt and pepper to taste
Turn heat to high, whisking constantly until mixture begins to boil
Return heat to low, whisk until milk is condensed and sauce is desired consistency
Lavender Ice Cream
3/4 cup sugar
1 cup lavender
small amount of water
2 cups heavy cream
2 cups half and half
Place lavender flowers in a small mixing bowl
Bring just enough water to cover lavender to a boil
Pour over lavender, cover bowl, steep for 15 minutes
Strain into saucepan using a coffee filter inside a wire mesh strainer
Add sugar, turn to medium-high heat, stir until sugar is completely dissolved
Chill lavender mixture
Add 2 cups cream and 2 cups half and half to chilled lavender mixture
Use ice cream machine or:
While in an ice bath or the fridge, mix well (keep cold to avoid making butter)
Pour into baking dish, shallow bowl, or similar, place in freezer
Stir vigorously every 15-30 minutes as ice crystals begin to form
Continue stirring periodically until desired consistency is reached, likely several hours
Jul 8, 2010
It's been about a year since we moved to Seattle, and it seems that the Emerald City is just not for us. Even Simon pretends all his cars and trucks are driving to Portland. I'm searching for a job so that I can work, Bob can freelance, and Simon can be in preschool sometimes and with friends and family.
Bring me home, Portland!
Bring me home, Portland!
Jul 4, 2010
1 cup (more or less) lavender flowers
1 cup sugar
3 cups water
1 cup lemon juice (4-6 lemons)
Add sugar to water. Bring to boil, stirring until all sugar is dissolved.
Remove water from heat, let stand just until done boiling.
Pour water over lavender in a glass bowl. Stir gently, cover. Allow to steep for 15 minutes.
Filter lavender water through a fine mesh strainer, using a coffee filter if needed.
Add lemon juice to lavender water, stir.
Add 3 to 5 cups of water, to taste.
Serve chilled over ice.