As we know Sarah is the chef, and Carlos the assistant. But today Carlos is the only one. He worked from home so he was home earlier than Sarah. Although Sarah makes almost as much as Carlos, she works half as much; so during the weekdays she takes the lead in the kitchen.
So Carlos watched the 4 min. video at the nyt.com Pasta with Lavender (cool video of how to make it). He basically followed the recipe as Mark Bittman shows, the main difference is the substitution of eggplant for zucchini. He happly went to the nearby park to find the lavender.
- 2-4 garlics
- 1 eggplant
- 1 small onion
- 1 carrot
- 1 pepper
- Olive oil
- Leaves of lavender
- Salt & Pepper and thyme
Why not shred the garlic and onion with the oil too? Put all three ingredients in the t-mix. For the garlic of course, you can do what Mark recommends, smash it first with the big knife, we always do that. Sarah likes to use the garlic presser, although Carlos tries to avoid it (probably because he does not like cleaning it – he usually takes the lead cleaning dishes).
Then put the rest of veggies in and shred them. Saute and mix with the pasta. In this recipe we used fresh ravioli with cheese and spinach (that’s why it’s green). Sarah recommended putting cheese on the top. “Everything taste better with cheese” she assured me with a smile.
The dish was good, but probably lacking Sarah in the kitchen, so it was not that good. We decided (at bloggin’ time) that it needed more thyme, more lavender leaves (remember, not the flowers!) and garlic. So the recipe now calls for 2 to 4 garlic cloves.