Free State Studios:

CALIFORNIA (part 1): Berkeley & Beyond

Baked Goat Cheese with Garden Salad

Ingredients

3 to 4 2 1/2-inch-diameter rounds fresh goat cheese, about 1/2-inch thick
about 3/4 cup virgin olive oil, divided
3 to 4 sprigs fresh thyme
1 cup fine dry bread crumbs
2 to 3 tablespoons red wine vinegar
salt & pepper, to taste
16 Garlic Croutons (recipe follows)
about 4 handfuls garden lettuces (rocket, lamb's lettuce, small oak leaf and red leaf lettuces, chervil)

Marinate the goat cheese rounds in 1/4 cup of the olive oil with the sprigs of fresh thyme for a day. Mix the dried thyme with the cup of fine bread crumbs.

Prepare the vinaigrette by whisking the remaining 1/2 cup of olive oil into the 2 to 3 tablespoons of vinegar until the vinaigrette is balanced, and season with salt and pepper. Wash and dry the lettuces. Make the Garlic Croutons. (Recipe follows.)

To bake the goat cheese, take the rounds out of the olive oil marinade and then dip them in the bread crumbs. Put the cheese on a lightly oiled baking dish and bake in a preheated 400 degree oven for about 6 minute, until the cheese is lightly bubbling and golden brown.

Meanwhile, toss the lettuces with enough vinaigrette to lightly coat them and arrange them on round salad plates. Place the cheese in the center of the plates with the browner side up, and arrange the croutons around the cheese. Serves 4.

Garlic Croutons

Ingredients

24 slices day-old baguette, ��-inch thick
about 1/2 cup melted butter
2 or 3 cloves garlic

To prepare the croutons, brush each slice of baguette with melted butter and bake in a preheated 350 degree oven for 5 to 7 minutes, until the croutons are light golden brown. Rub each crouton with a cut clove of garlic while they are still warm.

Jayni's wine recommendation: 2006 Domaine Tempier Bandol Ros.

Recipes for Baked Goat Cheese with Garden Salad and Garlic Croutons from The Chez Panisse Menu Cookbook, Copyright � 1982 by Alice Waters, Random House, Inc.

Lavender Grill-Smoked Rack of Lamb

Ingredients

2 racks of lamb, frenched
salt and black pepper
2 tablespoons Dijon mustard
1 teaspoon herbes de Provence
1/4 teaspoon dried lavender buds, crushed
2 garlic cloves, minced
1 cup fresh breadcrumbs
2 tablespoons butter, melted
1 1/2 to 2 ounces dried lavender grilling sticks, soaked in cold water for 15 minutes

Remove all fat from the racks of lamb. Season the lamb with salt and pepper. In a small bowl, combine the mustard, herbes de Provence, lavender and garlic. Spread half of the mustard mixture evenly over the meaty side of each rack. Place the breadcrumbs in a bowl. Add the melted butter and toss to coat. Coat the meat with the buttered breadcrumbs.

If using a gas grill, pre-heat the grill on high heat. Drain the soaked lavender sticks and place them in the smoker box. When the lavender begins to smoke, place the racks of lamb in the center of the grill, intertwining the bones of the two racks to hold them in an upright position. Cover the grill and immediately lower the heat to medium and turn off the center burner (directly under the racks) to allow the lamb to cook over indirect heat. The lamb is done when it reaches an internal temperature of 130 to 135 degrees for medium-rare, approximately 15 to 20 minutes.

If using a charcoal grill, arrange the hot charcoals in the grill for indirect cooking. Drain the soaked lavender sticks, and using barbecue tongs, place the sticks directly on the hot charcoals. When the lavender begins to smoke, place the racks of lamb on the grill grid over indirect heat, intertwining the bones of the two racks to hold them in an upright position. Cover the grill and proceed as directed above.

When done, remove the lamb racks from the grill and place them on a cutting board. Let rest for 5 to 10 minutes. To serve, slice the racks into chops. Serves 4.

Jayni's wine recommendation: 2004 or 2005 Lang & Reed Cabernet Franc, Napa Valley.

Pan-Braised Baby Carrots with Fresh Thyme

Ingredients

1 pound fresh baby carrots
2 tablespoons butter
1/2 cup water
pinch sea salt
pinch sugar
4 to 6 fresh thyme sprigs

Trim the green tops of the carrots to about 1/2-inch. Rinse the carrots under cold running water and brush them gently with a soft vegetable brush to clean them.

Place the carrots in a braising pan. Add the butter, water, salt and sugar. Top with the thyme sprigs. Bring to a boil over medium-high heat, cover and reduce the heat to low. Simmer the carrots for 8 to 12 minutes, until most of the liquid is absorbed and the carrots are tender-firm. Uncover the pan and continue cooking them for 3 to 5 minutes more, shaking the pan, or carefully turning the carrots over to caramelize them lightly. Serves 4 to 6.

Roasted Baby Beets

Ingredients

8 to 10 ounces fresh baby beets
1 tablespoon olive oil
sea salt
olive oil or unsalted butter, melted

Trim the beet tops to about ��-inch. Rinse the beets well under cold running water and brush them gently with a soft vegetable brush to clean them. Pat them dry with paper towels. Place the beets in a bowl, drizzle with olive oil and toss gently to coat. Arrange the beets in a single layer in a baking dish. Cover the dish tightly with aluminum foil and roast the beets in a 400 degree oven until tender, 30 to 45 minutes, depending on the size of the beets. Test for doneness by piercing a beet with a toothpick or wooden skewer. Cool the beets briefly, trim off the tops and root and carefully remove the skins.

To serve, sprinkle the beets lightly with sea salt and drizzle with olive oil or melted, unsalted butter. Serve warm or room temperature. Serves 4.

Lavender Ice Cream

Ingredients

4 cups half & half
2 tablespoons dried lavender blossoms
4 egg yolks
1 cup sugar

Pour the half and half into a large saucepan and heat over medium-high heat until very hot and steamy, just below simmering. Remove the pan from the heat, add the dried lavender blossoms and let steep for 10 minutes. Remove the lavender by pouring the half & half through a strainer into a clean saucepan. Place the egg yolks in a bowl. Slowly pour about 1 cup of the hot half & half into the egg yolks, stirring constantly to prevent the eggs from curdling. Pour the egg mixture slowly into the saucepan of remaining half & half, stirring constantly. Add the sugar and cook the custard over low heat, stirring continually, until it thickens slightly and coats the back of a spoon, about 20 minutes.

Pour the custard into a large bowl and cool. Cover and refrigerate overnight, or until the custard is well chilled. Freeze the custard in an ice cream freezer according to manufacturer��s directions. To serve, garnish scoops of lavender ice cream with sprigs of fresh lavender flowers. Makes 1 quart.