Instead of hanging the typical garland, go for a more natural look by crafting a strand
of bay leaves made from paper bags and wire.
The addition of the garlic and
bay leaves for me, is what I was looking for... something with more flavor.
I prefer fresh leaves these days, but if you're using
dried bay leaves just make sure they're not super old.
I make something similar but
use bay leaves instead of sage — I will have to try this version!
This week I shared an original fresh cranberry, sage, and
bay leaf garland I designed.
Put the ham bone and
bay leaf into the pot, and add 8 cups water and 2 teaspoons kosher salt.
And I haven't cooked much with whole cloves, do you remove them from stew before eating
like bay leaves or are they edible?
Carefully work your hands under the chicken breast skin and lay two
bay leaves on each breast, along with a pat of butter.
Pull the garlic clove and
bay leaf out of the warm milk and slowly start to add the milk while whisking.
Make the cheese sauce: In a medium saucepan, heat the butter, garlic and
bay leaf over medium heat.
Combine 1/2 cup olive oil, wine and
whole bay leaves in a small saucepan and bring to a simmer.
How could you forget the
ground bay leaves, it's marked on every can of old bay seasoning.
Some people add a curry leaf or
bay leaf when cooking for added flavor.
Add two tablespoons of oil into the pan and saute the onion, carrots, celery, and
bay leave until slightly soft.
Combine in a medium bowl with
remaining bay leaf syrup; let sit, tossing occasionally, at least 20 minutes.
Taste and adjust seasoning as necessary — you can also remove the rosemary and
bay leaf at this point if you wish.
Made the make ahead version too a tee, except I forgot to
get bay leaves.
While the onions are still hot, stir in the nutmeg and
bay leaf powder and let the mixture heat 1 - 2 more minutes, so the spices release maximum flavor.
Bring bay leaves, sugar, salt, and 1/2 cup water to a simmer in a small saucepan, stirring occasionally to dissolve sugar, about 5 minutes.
Combine bay leaf, apple cider, and 2 cups water in a medium saucepan; season with salt.
I always add a few
more bay leaves and sometimes use roast beef instead of hamburger.
Add in the chopped shallots, garlic, sun dried tomatoes,
bay leaf saute for 3 - 4 minutes.
For this holiday - worthy recipe, roasting the butternut with
several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Sprinkle with crushed dry thyme and a pinch of nutmeg, salt and fresh ground pepper and a
generous bay leaf.
I too have heard that you can not
eat bay leaves, so I will assume that this isn't true, and maybe that is just when it is whole in sauces.
Cook for 15 minutes, strain,
discard bay leaf, and set aside to add to filling later.
Now
add bay leaf, turmeric powder, chili powder, coriander powder, cumin powder, dry mango powder and stir again.