BAY LEAVES

Bay leaf

Bay leaf, also called laurel leaf, leaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean. A popular spice used in pickling and marinating and to flavor stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil, the principal component of which is cineole. The dried bay leaves are usually used whole and then removed from the dish after cooking; they are sometimes marketed in powdered form. Bay has been cultivated from ancient times; its leaves constituted the wreaths of laurel that crowned victorious athletes in Ancient Greece. During the Middle Ages bay leaves were used medicinally.

BOUQUET GARNI

Bouquet Garni
Photo Credit: Steve Brown Photography/Photolibrary/Getty Images

Bouquet garni is a classic herb mixtureused for cooking meats and vegetables. Traditionally, this mixture is tied up in cheesecloth for easy removal after flavoring.

Ingredients

  • 1/4 cup dried parsley
  • 2 Tablespoons dried thyme
  • 2 Tablespoons dried bay leaf
  • Optional: 2 Tablespoons dried rosemary

Directions:

  1. Combine parsley, thyme, bay leaf, and rosemary and place on cheesecloth.
  2. Wrap tightly and secure with twine.
  3. Store in a cool, dark place away from heat sources.
  4. Use within 6 months

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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