Parsley, Sage, Rosemary, and

Lavender Crepe 
Lavender Raspberry Cream

Confession: I have never eaten or cooked with Lavender before.  I once saw a Lavender Scone at a bakery outside of Pittsburgh but didn’t order it, instead I went for the classic Maple Scone.  So when I saw that lavender was the “secret ingredient” for the International Incident Party I was nervous.  I thought about skipping this month or feigning a last minute illness and then realized that this was a good thing.  I normally stick to recipes that are vegetarian version of the comfort foods I grew up with, or the vegetarian versions of meals I see at restaurants.  This was a chance to branch out and do something different.  So I decided to go all out and not only use a new ingredient but try a new cooking technique.  When I was growing up occasionally my dad would go all out and become a short-order chef for the morning.  Mostly we stuck to simple egg orders but every now and then he would make crepes for us.  Delicious yummy crepes with random stuff inside of them or just a basic crepe with some cream cheese and maple syrup.  So I found an old school recipe for crepes and started experimenting.  After finding the right batter I decided it needed more than just a normal filling, it needed a special lavender infused filling.  So I got out the food processor and had some fun with that as well.  In the end only one crepe survived…something about over greasing and then under-greasing the pan…but just needed one crepe for the picture with the right filling and that’s what we got.
Ingredients for Crepe:
1 egg
1/2 cup milk
1/3 cup all purpose flour
2 tsp lavender, crushed
1 pinch salt
1 tsp vegetable oil
For Filling:

2 oz cream cheese
1 tsp lavender, crushed
1/2 cup raspberries

1. Mix the egg, milk, flour, lavender, salt, and vegetable oil.  Chill in the fridge for one hour.
2.  Heat a lightly greased skillet over medium heat.  Spoon 1/4 of the mixture in the skillet and tilt in order to cover the bottom fully.  Cook for three minutes, until bottom in brown, then flip and cook the other side an additional three minutes. remove
3. Meanwhile cream the remaining lavender with the cream cheese and the raspberries.  Spoon into the cooked crepes, roll, and SERVE!

This recipe should make four delicious crepes if you aren’t a spaz like me.  Enjoy!

Party Don’t Stop

Greek Baked Eggs

Here it is: my first group blogging activity.  this is coming to you courtesy of Addictive and Consuming and Tasty Trix and their International Incident: Eggs Party.  This was a group effort on many levels and two Birthday gifts really made this all possible.  My sister got me these amazing oven-to-dinner dishes, the kind you would use for French Oven soup but that can serve other purposes as well.  I also got a number of cook books including a really wicked one from Joey, the Marie Claire Seasonal Kitchen cookbook.  This book had two recipes for baked eggs, something I had seen before but never had.  Both of these recipes were very meat heavy so I decided to take the concept and alter it for my purposes.  The result was a tasty amazing treat that was rather easy to prepare and the perfect fuel before the 8 mile hike we had planned.

1 tbsp butter
1 1/2 cups baby bella mushrooms, diced
1 cup green pepper, diced
1/2 onion, diced
3 eggs
3 tbsp Feta Cheese

1. Preheat the oven to 350.  Use some of the butter to grease two oven-to-table style ramekins.  
2. Put the remaning butter in a small frying pan and heat over medium heat.  Add the mushrooms and cook for 5 minutes, then add the onion and peppers.  Cook for an additional 5 minutes, until the onion starts to turn translucent.  
3. Divide the vegetable mixture between the two ramekins.  Crack the eggs into a small bowl and season with salt and pepper.   Pour into the ramekins and then top with the Feta Cheese.  Bake for 15-20minutes, or until the egg is cooked all the way through.

Fast, simple, filling, and delicious! The perfect meal for weekend morning, or even a light dinner.  I’m hoping this blog party will be the first of many…I just need to make sure I note the time difference better next time!