Lavender Season

The lavender outside is flourishing in the hot days and cool nights of the central coast. There is so much of it now, I'm fully inspired to attempt several new recipes. I do not want it to go to waste!

First up on the to-try list is a lovely crème brûlée from Jamie Oliver - http://www.jamieoliver.com/recipes/eggs-recipes/lavender-cr-me-br-l-e.

Next, I'll try a savory recipe, perhaps a lavender barbeque rub. If anyone has a savory recipe that uses lavender, do let me know! Feel free to contact me offline at info@alisonparkswhitfield.com.

Mustard Magic

Last spring when I was out running around eastern France, I was surprised to come across softly rolling hills covered with fields and fields of zappity bright yellow mustard farms. It was astounding and enchanting to see cultivated mustard, as I had only really seen mustard grow wild over here in California. I suspect we don't value the humble mustard seed as much as the French, but we should. A good mustard is the core of everything that is right with the world. Ok, well, maybe not that, but it really can be the best part of a sandwich, or a salad dressing or a meal. Viva flavor! Viva mustard!

Dates with Blue Cheese and Honey

Dates with Blue Cheese and Honey
Originally uploaded by pixelish
Going to the dark side here! A nice dark background with one light source really creates a mood for the food.

0811TomatoPieP1000277 copy

0811TomatoPieP1000277 copy
Originally uploaded by pixelish

Friday, Friday, tomato pie day! Found some lovely summer tomatoes and dragged out my James Beard cookbook for the piecrust. After I rolled the dough out, I spread a little pesto sauce on the dough. Then spread a few basil leaves and topped with a bunch of the mixed tomatoes. Sprinkled with salt and pepper and baked. Absolutely delicious!