Posts tagged ‘rosemary’

September 17, 2012

Lavender & Rosemary Roasted Lamb Tartine – Warm Lentil Vinaigrette, Roquefort and Late Summer Tomatoes ~ Post #4 of “Have Kelly, Will Cook”

Lavender & Rosemary Roasted Lamb Tartine – Warm Lentil Vinaigrette, Roquefort and Late Summer Tomatoes ~
Post #4 of “Have Kelly, Will Cook” inspired by the much-anticipated book “Have Mother, Will Travel”
written by best selling authors Claire and Mia Fontaine.


I came up with this Lamb Tartine several years back for a dinner party that included Claire, and she still talks about it to this day. We thought it would fit right in with this series since a good portion of the book takes place in France. I warmly think of Claire every time I make this dish. The look on her face when she took her first bite was priceless; then I have to giggle a bit as I remember her devouring the rest, with grace of course.

We still have lots of beautiful tomatoes here in California, and I’ll be using them as much as I can until they are (sadly) gone for the season. You can easily replace them with slices of roasted squash or braised greens, pretty much anything you have available in your area. If you don’t like blue cheese, use a brie or even goat cheese. I like this Tartine served warm, even the lentil vinaigrette and toasted bread. The contrast with the fresh tomatoes is amazing.


October 24, 2011

Lavender & Rosemary Roasted Potatoes

I typically use lavender buds in sweets like creme brulee, scones and cookies. While I was in Santa Cruz, CA over the summer there was a vender at the farmers market who sold roasted potatoes with lavender and rosemary, they were magic. I found myself stopping and picking up a small box each week to eat on my walk home – by mid summer I didn’t even have to place my order, they just knew as I walked up (I don’t know if that’s a good or bad thing!). I wanted to recreate these potatoes, since being back in Florida, I can’t walk down and get any until next summer. I balanced out the lavender and rosemary with the salt a bit, so you’ll get a bigger punch of the aromatics without the chance of over salting the potatoes. This is a finishing salt blend, so toss with the potatoes after they come out of the oven while still hot – you’re going to love these! What makes this salt blend so special (other than the lavender buds!) is the use of Fleur de Sel, a very special French sea salt harvested by hand (here’s a fun article written by David Lebovitz on the topic). The salt makes all the difference, so splurge, a little goes a long way! And if you’re wondering where to find Lavender buds, I get mine at The San Francisco Herb Company – while you’re at it, take a look at their amazing selection of spices.


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