Bay Leaves
About Bay Leaves:
Bay leaves are also called laurel leaves and were the wreaths given by ancient Greeks to olympic winners, poets and heroes to wear on their heads. The bay laurel plant (Lauris nobilis) is an evergreen tree native to the Mediterranean region and has found its way into all the cuisines of the area.
- Recipes:
- Bay Pork Roast
- Chicken Soup
- Fish Chowder
- Fish Stock
- Oven Poached Salmon
- Red Beans & Rice
- see all recipes
Tips:
Add fresh bay leaves early in the cooking process to release the most flavor - unlike most herbs, they can be boiled for hours. Remove them at the end before service.
Add a couple bay leaves to the water for cooking pasta, potatoes and rice
Hearty, meat-based soups benefit from adding a couple bay leaves at the beginning of cooking.
Poaching liquids for fish and poultry are richer with a few bay leaves added.
Fresh bay leaves and juniper berries are the two major flavoring agents in marinades for game meats. A good way to get that flavor combination is to steep some bay leaves in gin for a few weeks and add that liquid (without leaves) to the rest of the marinade ingredients.
Add two or three bay leaves to Italian-style tomato sauces at the beginning of cooking to add that wonderful strength of flavor. Remove the leaves before service.
Add a few bay leaves to pot roasts and other braised meat dishes. Strain out of the pot liquids before making gravy.
Include bay leaves when making a bouquet garni for soups, stews, stocks, sauces - tie the fresh herbs in a small cheesecloth bag so they can be removed easily.