Lavender Cowboy Biscuits

Yeeeehaw! I bet that title conjured up visions of a purple cowboy riding off into the sunset to dunk a biscuit into a glass of milk.  This cookie however is a white chocolate, macadamia and wild blueberry with a bit of oatmeal edition

This recipe conjured up memories of a visit to Sequim, Washington's Lavender festival last summer.  You can get a full rundown of those festivities on my travel blog Sequim Lavender Festival.

Culinary lavender is a matter of some varieties being more suited to cooking.  Pretty much all lavender is usable in cooking.  Some are just better for cooking, with a sweeter flavour.  A widespread variety for cooking is Lavandula angustifolia, particulary Munstead. Cosmetic and ornamental lavender is usually a cross of  Lavandula angustifolia and Lavandula latifolia.

Preheat an oven to 325 deg f.

3/4 c. rolled oats, put them thru a blender and make into a "flour".

3/4 c. AP flour

1/2 tsp. bs

1/4 tsp, salt

Combine and set aside.

Cream 1 stick of butter with:

1/3 c. granulated sugar

1/3 c. packed brown sugar

add,

1 large egg

then,

1/2 tsp. vanilla extract

Time for stir ins!

1 c. dry-roasted macadamia nuts, halved

1 c. white chocolate chips

1 cup dried wild blueberries

a few pinches of lavender flowers

Place large scoops on a parchment lined baking sheet, sprinkle with some whole rolled oats.

Bake for about 12 minutes until golden.

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Koji Chicken And Roasted Edamame Salad Tray Bake

When talking about umami, one should always spare a thought to koji.  I learned about koji from a British cooking magazine.  My daughter roasted a whole bird with it.  After that there is no turning back.

This article explains koji  pretty well.

"It's not eaten on its own, but grown on partially or fully cooked grains, such as rice and barley. As the spores begin to flourish, enzymes convert the grain into sugar, and then the enzyme-rich grain is added to a second product, such as soybeans. This secondary fermentation process causes a complete transformation in flavor and texture. It's how soybeans become miso, rice becomes sake, soybeans plus wheat become soy sauce. This resulting flavor you know and love? Umami."

Using koji may be a cooking trend, but it will stay as a regular in my kitchen.  If enough time goes by I find myself craving it.

To make this tray bake, line up your chicken thighs and with a clean spoon drop some koji on each thigh without touching the raw chicken with the spoon.  

Then, after all the chicken pieces have a dollop of koji, spread it all over the top of the chicken. 

Place in a preheated 350 f oven  and roast for 45 min.  At the last 20 minutes of cooking time scoot the chicken pieces over  to one side of the tray and add another coating of koji.
 

 On the other half of the tray add a pkg. of shelled edamame.

In the meantime, make a dressing for a salad.  Place the following ingredients in a mason jar.

1/8 c. rice wine vinegar

a dash of fish sauce

2 tbsp. toasted tahini

Shake well.

Heat the following ingredients through in the microwave for 15 sec. and add to the vinegar mixture.

1 tsp. grated ginger

1 clove crushed garlic

1/8 c. mirin

Shake and let cool a bit. Then add:

1/4 c. neutral tasting oil

a dash of chili oil

a dash of sesame oil

Shake, shake, shake until well incorporated.

To plate: Lay a layer of mixed greens on the plate and top with roasted edamame and place a slice of chicken near.  Sprinkle with salt, pepper and spring onions.

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