SC - corn and potatoes together (OOP)
Stefan li Rous
stefan at texas.net
Tue May 30 22:59:58 PDT 2000
List,
Now that I have checked my resources, I have to flip-flop on my earlier
statement about lavender *not* being a traditional ingredient in Herbes de
Provence. Fines Herbes is actually a mixture of parsley, chervil, tarragon
and chives (and used to contain mushrooms, but few people do these days), and
was used mainly to flavor creams and sauces. Herbes de Provence originally
consisted of thyme, rosemary, bay, basil, savory and lavender, and was used
on grilled/roasted meats.
As for Lavender's use in period reciepts, as you all know, my period library
is fairly small right now, so you'll have to search elsewhere. I do,
however, have a recipe for some highly un-documented Lavender Mead, and have
used lavender blossoms in place of rosemary in a number of rustic breads,
where a lighter, more floral flavor was desired. It is also a wonderful
ingredient in an infused oil and vinegar dressing for greens and vegetables.
Now, as for certain lavender's being un-safe for culinary uses, I have to
thank Lord Ras for educating me on this. I was not aware that there were
any, and now I do.
Balthazar of Blackmoor
Mr. Wizard, what happens when you combine pasta and antipasta?
More information about the Sca-cooks
mailing list