Classes at Allyson’s Kitchen have come in fits and starts since last’s year’s departure of store founder Allyson Holt, who took much of its passion and expertise with her.
But under the direction of Dawn Smedley, hired to help in the Ashland store’s wine cellar, captivating cooking classes have returned to Allyson’s. In fact, they’ve been planned and posted so quickly to the store’s website that I’ve had a hard time keeping up.
Allyson’s was featured in recent Mail Tribune food sections for classes on blueberries and tomatoes. Tonight, the topic is lavender with author Kathy Gehrt of Seattle. Spots are still available, so call Allyson’s at 541-482-2884 if you want to participate. It’s planned for 5:30 to 6:30 p.m.
If last week’s Since You Asked A la Carte column on cooking with lavender piqued your interest, check out Gehrt’s blog, an exhaustive resource for all things lavender. Gehrt’s book, “Discover Cooking With Lavender” will be for sale at Allyson’s, where she will sign copies. Cost for the book and class is $60 or $45 just to attend the class.
A lavender-scented meal also awaits participants. Gehrt plans to prepare bruschetta with tomatoes and roasted lavender; pear salad with arugula, romaine and blue cheese dressing; roasted lavender with hazelnut-encrusted salmon and blueberries baked in cream with polenta topping.
Salmon also starred in the recipe with last week’s column. Here’s one more to try, courtesy of the Contra Costa Times.
Lavender Brownies
10 tablespoons unsalted butter
1 1⁄4 cups sugar
1 tablespoon plus 1 teaspoon lavender buds (see note)
3⁄4 cup plus 2 tablespoons unsweetened cocoa powder
1⁄4 teaspoon salt
1⁄2 teaspoon pure vanilla extract
2 large eggs
1⁄2 cup all-purpose flour
Preheat oven to 325 F. Put the sugar and lavender buds in a food processor and pulse together.
Set a double boiler or a heat-proof bowl over a pot of simmering water. Add the butter, lavender sugar, cocoa and salt, stirring occasionally until butter melts and mixture becomes fairly smooth and hot. Remove from heat and let cool until mixture is warm.
With a wooden spoon, stir in the vanilla, then add the eggs, one at a time, stirring vigorously after each one. Mixture will be smooth and shiny. Add the flour and stir until well-incorporated, then stir mixture vigorously for 40 more strokes. Pour into an 8-by-8-inch baking pan lined with parchment paper or foil, making sure 2 ends overhang edges of pan.
Bake in preheated oven for 20 to 25 minutes, until a toothpick comes out with just a bit of batter on it. Let pan cool completely on a wire rack, then use ends of foil or parchment to lift brownies out.
Makes 16 brownies.
NOTE: Adding a tablespoon of lavender buds to 1 cup of sugar yields a very light lavender aroma. For more intense flavor, add another teaspoon of buds.
— Recipe adapted by the Contra Costa Times from “Bittersweet,” by Alice Medrich (Artisan 2003).
