Bay Leaf |
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Bay leaf is used in stocks, soups and casseroles but rarely more than half a leaf at a time. Add bay leaf to five an overall aromatic taste to a dish rather than a specific flavor (as for instance chives would give). Bay leaf helps to make up a bouquet garni along with thyme and parsley.
Along in any soup; all tomato dishes; beets, boiled carrots, boiled artichokes, boiled potatoes; vegetable soup, fish chowders; lamb, beef, veal, poultry, fish stews; chicken casserole, boiled chicken; pot roast; marinades.
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