The dried lavender flowers in this blend, my expression of a traditional Herbes de Provence, bring subtle floral notes and unexpected texture to lamb, roasted vegetables, poultry and even my sablé biscuits.
- Ingredients: lavender, basil, fennel and spices
- 1 oz. by weight
Simmer 2 tsp. Luberon with 1 cup of pitted dates and 3⁄4 cup port and purée until smooth; serve with grilled chicken or pork.
Recipe from Justin Smillie, Il Buco Alimentari & Vineria, New York City.
As appears in the book, The Art of Blending.
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