Spring and Summer hold whisps and sniffs of flowers. Our traditional fares this time of year are lighter and filled with garden varieties. Freshness abounds. Our tastebuds change.

In springtime, I love to discover new recipes and food ideas. New combinations that make me want to dance in the rain and the fresh breezes of spring. So my kitchen turns into a foreplay of tastes and smells.

Speaking of smells, I love the smell of lavender for a good many things. It's a favorite of many. It sooths the mind, the heart, and the soul. But not many people know that lavender is great to cook with. And it is great... with a beatiful cut of bottom round.

A few years ago, okay, ten years ago, while pregnant with my daughter, I got it in my head that I would be in charge of Easter festivities. What came of it was sheer awesomeness. High five to me! Here is my very own recipe for Lavender roast. Hope you enjoy.

If you decide to try this recipe out, let us know what you thought!

• Each type of lavender has a slightly different smell and taste.

• Only use fresh lavender, lavender from your own garden, or culinary lavender, when cooking. Do NOT use lavender from the craft section of any store.

• If you love the smell, you'll love the taste. So make sure the lavender you choose is pleasing and none of the undertones are too overpowering or off putting to you in any way.

• My favorite lavender is French blue Lavender from Penzey's Spices, and can be ordered online.

• While you would assume you could find Lavender at most organic groceries and health food stores, you cannot. So please call ahead. The Whole Foods Market in St. Louis, does not carry it, though they tell me they have been talking about having it soon. What soon means, I couldn't tell you.

• Dried culinary lavender is lightweight, so don't worry that the cost seems too high, it's probably not. A 4oz. bag costs $8.95 at Penzey's Spices, Not bad at all, and this will last you quite some time!

• eye of round bottom round (any size)
• oil
• lavender (dried flowers)
• water
• oven
• foil paper (shiny side up)

1. Turn your oven on to 250 degrees.
2. Find an oven dish that is suitable for a roast. I prefer to use a 3' deep rectangular oven proof ceramic. However any you are used to dealing with will do.
3. Fit your dish (or pan) with foil paper, I lay it glossy side up. They say it doesn't matter which side. But do please note, that if you're using Reynolds Wrap® Release® Non-Stick Aluminum Foil, you will want to make sure the dull side is up because that is the side with the non-stick.
4. Take your gorgeous hunk of beef and rinse it gently under cool water.
5. Give your bottom round a slight shake off of excess water and place in center of dish.
6. Coat evenly with oil. Don't forget the sides. Then Pour a bit of oil into the bottom of your dish, just enough to lightly coat.
7. Your next coat with be lavender. How much or how little you prefer to use is up to you. I personally like to coat the entire outside of my roast.
8. Pour a thin layer of water on the bottom of your dish, careful not to pour any on your roast.
9. Cover pan loosely with foil paper.
10. Place pan in preheated oven on center rack.
11. Set kitchen timer for 2 hours

This roast is preferably eaten medium well, which means your roast will be 165 degrees when ready to be pulled out of the oven. Depending on your oven and the size of your roast it may take more than two hours. 

If you don't have a meat thermometer, here's what you can do:

First things first, check for scent. You can usually tell when something is ready by the smell. So if you're time and temp are correct, you have an approximation of when you'll start to notice your food in a more prepared state.

Check your roast for its wobble factor. If it still wobbles as though somewhere in there it's raw, then it needs more time. Keep it in for another 45 minutes (loosely covered) and check again.

If it doesn't wobble, or you can't quite tell, place a skewer in the middle of the roast till it reaches the middle and pull it out. If the juices are bloody, with not much in the way of clear juices, or if the meat seemed tough (grissely) when you tried to pierce it, it's not ready.

If there is a good amount of juices and a small amount of blood and it was easy to prong, it's done.

You can find bottom round cuts at the meat section of your supermarket. If you don't see a cut you're happy with, got to the counter and make them cut a chunk for you. You'll probably have better choices and better prices at the butcher.

There are two in St. Louis, Kenrick's Meat Market & Catering being one of them, that have exquisite cuts at over half less the price of your grocery. How they keep afloat I'll never know, but I do know the groceries make a hell of a profit.

• You'll want a cut that is fairly even in thickness so that it cooks evenly. The last thing you want is a half juicy half dry roast.

• You will also want to check the marbeling of the meat. In other words, the whitish lines throughout the meat. They should be thin and well distributed. Your bottom round's marbeling should not be void or over bearing.

• The color should be a beautiful bloody red all over; top, sides, and bottom. Check it. It's your purchase, you have the right to be picky!

Tips on cutting your Lavender roast:

• Always cut at a slight diagonal, never at a straight up and down.
• Slices should not be too thick or too thin.
• If you're finding your lavender too difficult to cut, use a serrated knife in a back and forth motion, and be sure you're cutting along the grain as opposed to against it.

• You'll notice a bit of tasty juice at the bottom of your pan. Do not throw it out.
• Pour it onto your serving dish (use one with a bit of depth)
• Place your slices over the juice to keep them moist.
• If there is plenty and your serving dish is large enough, you may want to offer a spoon so that guests can pour some juice over their slices, onto their plates, or over their sides (cut baked potatoes or yorkshire pudding, for example).

Et, voila! Dinner is served. From Frieda's kitchen to yours.

Copyright April 1999 Frieda Babbley All rights reserved