Tuesday, October 25, 2016

Skyler Li, the amazing young violinist will play Vivaldi at my chocolate class!

So excited to have Skyler Li playing Vivaldi at my Vegan Artisan Chocolate and Wine Pairing Class on December 10th.

Skyler has been playing the violin since 2010 and is in his fourth year with the San Jose Youth Symphony, currently playing in the Concert Orchestra.

Playing on both acoustic and electric violins, he is also a violinist in the Two Violins and One Cello Trio, a volunteer group that gives free monthly performances at active living senior homes throughout Santa Clara County. With the goal of sharing a love of music and a caring heart with the community, both Skyler and the Trio perform throughout the community, including performances at the Milpitas Los Altos and Campbell Public Libraries. 
Music includes both classic pieces from Bach, Handel, Von Weber, and Delibes, as well as more contemporary music ranging from the Tennessee Waltz to Lindsey Stirling's Moon Trance and beloved folk songs in Mandarin, Cantonese, Japanese and Taiwanese.  

Copyright 2016, Lavender Design + Cuisine 

Cooking & Baking with Amazing Students is a Special Gift!

My vegan vegetarian cooking and wine pairing class on Saturday October 22 was a total blast! My students were simply amazing and made the class so much fun and more delicious! We made roasted root vegetable medley, roasted delicata squash, quinoa and millet salad with toasted hazelnut and dried Morello cherries, persimmon galette and tart and dill almond pesto which we enjoyed with Pellegrino sparkling water infused with my plum lavender marmalade and a Ch√Ęteau de Seguin Bordeaux Superieur 2013, a lovely red wine from the south of France and perfect for this lovely cuisine. 

Thank you my amazing students. You Rock!


Chef Ellie Lavender

Copyright 2016, Lavender Design + Cuisine 

Sunday, October 23, 2016

Persimmons Lavender Galette Recipe

Pic. 4

Pic. 3

Pic. 2

Pic. 1

Persimmons are in abundance and with a touch of organic culinary lavender flowers they'll make a heavenly galette!  This is a very lovely autumn recipe, absolutely divine by itself, though lovelier with a shot of espresso, a glass of pinot noir or both.

Additionally, this lovely galette is a perfect alternative in place of pumpkin pie for the Thanksgiving holiday dinner! 

Galette Dough Ingredients:  
       1.  1 1/2 cup spelt pastry flour (or 1 cup flour & 1/2 cup almond meal)
      2.  1/2 Tsp. dried organic culinary lavender flower
      3.  2 Tbsp. sugar
      4.  1 Tsp. Meyer lemon or lemon rind
      5.  1 stick of cold sweet butter cut into 1/2-inch pieces (vegan or dairy butter)
      6.  1/4 cup cold water 
      7.  1/3 Tsp. sea salt

Galette Dough Instructions:  Place spelt pastry flour, lemon rind, lavender flowers, sugar and  in a food processor and pulse 3 times.  Add in the cold sweet butter and pulse a few more times until it forms a coarse texture.  Gradually, add in the cold water and pulse lightly until lightly moistened.  Gather up the dough and knead 2 or 3 times.  Wrap in plastic and refrigerate for at least 30 minutes.

Galette Ingredients:
     1.  2 Tbsp. sugar
     2.  1 Tsp. organic lavender flowers 
     3.  3 medium fuyu persimmons, thinly sliced by mandoline
     4.  1 Tsp. lemon  rind
     5.  1 Tbsp. melted butter

Galette Instructions:
     1.   Preheat oven to 375 degrees. 
     2.   Roll out the galette dough about 14 inches in diameter. Pic. 1 
     3.   Transfer the dough to a baking sheet.
     4.   Arrange sliced  persimmons on the though. Pic 2  
     5.   Fold the 1-inch border of the dough over the persimmons and pleating together. Pic 3
     6.   Sprinkle the galette with sugar, lavender flowers. Brush generously with the melted butter. Pic 3
     7.   Bake until the crust is nicely golden for about 35-45 minutes. Pic. 4  
     8.   Let the galette cool, garnish with the lavender petals, drizzle a tbs of honey and enjoy.

Happy Baking!
Copyright © 2011-2017 Lavender Design + Cuisine, All rights reserved.

Roasted Root Vegetables Medley Recipe

Oven-roasted root vegetables are delicious, highly nutritious and easy to make.  You can enjoy them by themselves, on a bed of quinoa, or pasta with a glass of Pinot Noir. You can also make open sandwiches with toasted breads such as Ciabatta, francese, whole grains or a bread of your own liking. Pesto spread and a slice of cheese (dairy or non-dairy) will make this sandwich even heavenlier!

Ingredients: 2 medium golden, orange and red beets (total of six), 4 medium different color carrots, 2 medium parsnips, 2 fennels, 1 medium shallot, 10 garlic gloves. You can always add other vegetables. The key is to mix vegetables that are colorful and compliments each other in tastes. For example, radishes are a great choice. 

Directions: Preheat oven to 425 degrees. Wash, brush and thoroughly clean all the vegetables. Dry them with clean kitchen towel or paper towel. Chop them into wedges, sticks, basically, into different shapes (see picture). Place them in a large bowl. Season with sea salt lemon rind, fresh herbs (dill, parsley, cilantro, basil or any other herbs of your liking, choose a couple of herbs, not too many as they can impact the vegetables tastes), drizzle generously with olive oil, and toss them with your hands to coat them evenly. Spread the vegetable on baking sheet and place them in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

Picture above are different versions of root vegetable. Get inspired and create your own root vegetable medley art!


Happy Cooking!