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If I cook…

May 2, 2010

You know that…with flowers you can also cook? It could be pretty intuitive, ok, but I’ve never tasted a floral food. Therefore, I decided to try a new recipe, and cook it on my own. Telling my mom  this idea, she told me that some of our relatives from America, who came here three months ago, brought us some products with lavender. What better news? (Moms do usually have a lot of secrets in their draws!)

 

 

Then, I started looking for some recipes using lavender, and I decided to try with this one:

Chicken with Herbes de Provence

Here is the recipe:

Ingredients:

4 chicken boneless breast halves (with skin)*
3/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon herbes de Provence**

* Do not remove skin until after baking, as the skin helps to retain moisture in the meat.

** Herbes de Provence – An assortment of dried herbs said to reflect those most commonly used in southern France. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.

Place chicken breasts, single layer, into an ungreased 13×9-inch baking dish.

In a medium-sized bowl, combine olive oil and the herbes de Provence together. Pour marinade over chicken breasts. Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times).

Preheat oven to 350 degrees F. (180° C.) Bake, uncovered, 25 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); basting several times during cooking. Remove from oven and serve immediately.

 

These are some products that my relatives gave us.

 

 

 

Lavender Gourmet Pepper: use in cold or warm salads, in soups, on grilled meats and chicken, and in any recipe where an exotic pepper would enhance flavor.

Organic Culinary Lavender: is produced solely from the very first harvest each summer for optimum flavor. It is then twice sifted and sorted by hand. Used over the centuries, culinary lavender has a longer pedigree than rosemary, for which it can be readily substituted in any recipe. Uniquely among herbs, it also works quite differently as wonderful flavoring in baked goods and other sweet foods and beverages.

Lavender Gourmet Honey: infused with Pelindaba’s culinary grade Provence lavender, this honey is delicious on toast or scones, as a glaze over pound cake, as a sweetener in tea, and in marinades for roasted meats an chicken.

Lavender Gourmet Sugar: made with Pelindaba’s culinary grade “Provence” lavender, this sugar is delicious in whipped cream, in breads and cakes, or in sprinkled on fresh fruit.

In my recipe, I used “Lavender gourmet pepper” and “Organic culinary lavender”.

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