Lavender Design + Cuisine

Thursday, February 1, 2024

Easy No-Knead Focaccia Genovese Recipe!

Focaccia Genovese

Baked Focaccia Genovese

Prepped Focaccia Genovese for Baking

Bring the authentic taste of Liguria, Italy to your kitchen with this 90-minute Focaccia Genovese!

While traditional Focaccia Genovese requires a long, 14-hour rise, my easy, no-knead recipe delivers that same golden, crispy exterior and airy, fluffy interior in a fraction of the time. Perfect for busy days and best enjoyed warm—dipped in quality olive oil, alongside antipasti, or as the base for a delicious sandwich.

Topping Ideas: Stick to classic coarse sea salt and rosemary, or get creative with roasted orange bell peppers, olives, and fresh garden herbs like marjoram and thyme.

Prep Tip: Gather all ingredients, a large bowl, whisk, mixing spoon, and a 9x13-inch pan before starting to make the process seamless.

Prep time: 20 mins
Rise time: 30 mins
Bake time: 35-40 mins
Total Time: ~90 mins

Ingredients

3 Cups All-purpose flour
1 Packet Fleischmann's RapidRise Yeast (do not use active dry)
1 Tbsp. Granulated sugar
1 Tsp. Sea salt
4 Tbsp. High-quality olive oil, divided
1 Tbsp. Italian seasoning
1 ⅔ Cups Very warm water (120°-130°F)

Instructions

Prepare the Pan & Oven: Preheat your oven to 400°F. Brush a 9x13-inch baking pan with 1 tbsp of olive oil.

Mix the Dough: In a large bowl, whisk together the flour, RapidRise yeast, sugar, sea salt, and Italian seasoning.

Add Liquid: Add the very warm water and 2 tbsp of olive oil to the dry ingredients. Mix with a spoon just until a dough forms and no dry spots remain. (The dough will be quite wet and sticky—that's perfect!)

Rise & Shape: Transfer the dough into the oiled pan. Drizzle with the remaining 1 tbsp of olive oil. Use your hands to stretch the dough to fit the pan, then use your fingers to press into the dough, creating the classic focaccia dimples.

Second Rise: Cover the pan with parchment paper, followed by a clean kitchen towel. Let it rest in a warm spot for 30 minutes to rise.

Top & Bake: Remove the cover. If desired, add extra toppings (herbs, veggies) and lightly dimple again. Bake for 35-40 minutes, until the top is golden and the edges are pulling away from the pan.

Serve: Cool for a few minutes before slicing.

Happy Baking!

Ellie Lavender
Space Curator & Avant Garde Chef
Lavender Design + Cuisine

Let's connect: Instagram | Facebook

Saturday, December 23, 2023

Plant-Based Recipe: Tuscan Kale & White Bean Pâté

Tuscan Kale & White Bean Pâté

Making your own Pâté is an exciting culinary adventure, offering the perfect opportunity to unleash your creativity and customize a dish that’s perfectly tailored to your palate.

Imagine serving-enjoying a vibrant, earthy Tuscan Kale and White Bean Pâté, a sophisticated starter that’s both healthy and delicious. But the creativity doesn't stop there. The possibilities are endless: experiment with creamy cannellini beans, crunchy toasted walnuts, peppery arugula, fragrant fresh herbs like thyme and rosemary, or a bold pinch of smoked paprika. Every batch can be a new masterpiece, allowing you to fine-tune the texture and flavor profile to your exact desire.

So, let’s get started with the recipe, which serves 4 people and does not require a specific pâté mold:

Ingredients:

1 Cup roasted Tuscan kale
1 Cup cooked white beans
1/2 Cup toasted unsalted pumpkin seeds
2 Tbsp. extra virgin olive oil
1 Tbsp. Meyer lemon or lemon juice
1 Tsp. Meyer lemon or lemon zest
1/3 Cup pitted green olives
1 garlic clove peeled
1 Tsp. fresh thyme leaves
1/3 Tsp. ground coriander seeds
1/3 Tsp. cumin
1/3 Tsp. turmeric
1/3 Tsp. sea salt

Instructions:

1. Add all ingredients to a food processor and blend until the mixture has a slightly coarse, yet creamy, consistency.

2. For a beautiful presentation, transfer your Pâté to a dish and add garnishes like roasted pumpkin seeds, sliced radishes and olives or other toppings to your liking.

Savor this delectable Pâté as an appetizer, or incorporate it to enhance the flavor profile of various dishes such as sandwiches, wraps, paninis, polenta and pasta.

Bon Appetite!

Ellie Lavender
Space Curator & Avant Garde Chef
Lavender Design + Cuisine

Let's connect: Instagram | Facebook

Tuesday, October 10, 2023

Elevate Your Kitchen: Master the Art of Culinary Lavender

Culinary Lavender

Ready to turn your kitchen into an avant-garde flavor studio?

Lavender is a celebrated culinary herb that brings a floral, slightly minty taste to the kitchen. It elevates sweet and savory culinary creations with an amazing flavor profile. Discover how easily you can use this vibrant, aromatic herb to make your next baking session or savory dinner shine.

Essential Culinary Lavender Tips

Safety First: Only use organic, pesticide-free, culinary-grade lavender.
Potency Matters: Dried buds are stronger than fresh.
Conversion: Reduce dried lavender by half (1/2 tsp fresh = 1/4 tsp dried).
Less is More: Start with a small pinch to avoid a perfume-like taste.

Best Flavor Pairings

Lavender pairs exceptionally well with:

Fruits: Lemon, orange, strawberry, blueberry, blackberry, peach, pear, apricot, nectarine, apple, and persimmon.
Other Flavors: Chocolate, honey, and creamy textures.

Delicious Ways to Use It

Sweet: Ice cream, gelato, sorbet, tarts, galettes, and baked goods.
Savory: Provençal-style soups, stews, cassoulets, and beurre blanc.
Drinks & Extras: Fruit syrups, elixirs for champagne, and salad dressings.

Happy Cooking and Baking!