July 13, 2007

Photo du Jour - La Lavande


La lavande 
It's blooming all over the place right now.

Lavender Marinated Chèvre

Put several stalks of lavender, washed and dried, in the bottom of a shallow baking dish along with a couple of branches of washed and dried rosemary.
Lay each little disk of chèvre in a single layer over the lavender and rosemary. (Try to use a dish that will fit the chèvre snugly.)
Sprinkle with some freshly ground black pepper.
Drizzle olive oil over to cover the chèvre completely.
Cover the dish with some plastic wrap and let marinate at room temperature overnight.
Spread on bread and enjoy!

Here's another delicious lavender recipe to try. (#99)

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wcs said...

Sounds good. Do you use whole chèvre disks, or do you slice them in half ?

Loulou said...

the ones I use are small, about 2 cm high and 4 cm in diameter
you could slice them in half too

Christine said...

I just discovered your blog and am enchanted. My husband and I discovered Rocamodour cheese while in the southwest of France 2 years ago. It brings back such wonderful memories to see them featured on your blog.
I've just added you to my favorites.

Riana said...

that sounds really good. I love using lavender in cookery like lavender creme brulees and lavender fudge :)

i just picked a big bunch at grandma's house...

Figs Olives Wine said...

What a fantastic recipe. I love marinating chevre, but I have never made the lavender so prominent. It's a beautiful idea. Thanks!

Loulou said...

bienvenue and thank you! we're having a wonderful time tasting all the cheese that France has to offer

lavender creme brulée...sounds divine!

figs olive wine
you're welcome! if you make it, let me know what you think