Tuesday, 24 March 2015

Bay leaf



For my monthly spice post for March I have chosen the not so humble bay leaf.

In olden times bay leaves were the leaves used to form crowns worn by emperors in Rome.  They also were believed to protect from lightning.

Bay leaves have aromatic oil glands in their leaves.  You can use them fresh or dried


Bay leaves are used to flavour all kinds of savoury dishes and are even used in some sweet creams and custards

A bay leaf is an essential part of a bouquet garni – which is usually comprised of a bay leaf, a sprig of thyme and parsley stalks tied together

As an idea, put by leaves onto skewers between your meats/vegetables when barbecuing

Bay leaves go with:

Bacon
Broad beans
Cream
Dried beans
Garlic
Lentils
Milk
Onions
Pork
Potatoes
Quail
Rabbit
Rice
Stock
Capsicum (Bell Peppers)
Veal
Vegetable Soups


Recipes where I've used bay leaves:

BIBLIOGRAPHY - with thanks to Auckland Libraries

Cook's Encyclopaedia of Spices by Sallie Morris & Lesley Mackley
Discovering Vegetables, Herbs & Spices by Susanna Lyle
Spice Market by Jane Lawson
Spicery by Ian & Elizabeth Hemphill
Spices & Natural Flavourings by Jennifer Mulherin
Spices by Sophie Grigson
Spices Condiments and Seasonings by Kenneth T Farrell
Spices, Salt and Aromatics in the English Kitchen by Elizabeth David
The Cook's Companion by Stephanie Alexander

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