Did I mention that I finished my outdoor fall chores?
That included trimming, cleaning and thinning our laurel tree…. Better known in culinary circles as a bay tree.
When I was growing up bay leaves were only used to flavor tomato-based dishes – chili, Bolognese, and so on.
One bay leaf would be added to the pot during cooking then carefully removed before serving.
After becoming the proud owner of my very own, huge laurel tree I decided I could be a little more free with the herb.
We can actually taste the bay in this roast and it’s quite lovely.
You can use either fresh or dried.
I like to toss a few branches on the fire, as well….
Braised Pork with Bay Leaves (Laurel)
Total time: 1 hour 30 minutes
- 1 pork loin roast, 32oz (960gr)
- 1 onion, sliced
- 12 bay (laurel) leaves
- 1 cup (8oz, 240ml) of white wine
- 1 cup (8oz, 240ml) chicken stock
- 2 tsp juniper berries
- 1 tbs olive oil
- In heavy pot or oven with tight-fitting lid, brown pork in olive oil.
- After turning pork, add sliced onions to brown as well.
- Add remaining ingredients, turn heat to low, cover and braise for 1 1/2 hours.
- Remove pork and keep warm.
- Strain juices, then return to pan. Reduce pan juices over high heat until slightly thickened and syrupy.
- Slice pork, pour pan juices over and serve.
I’m going to be updating older recipes from time to time – to make them compliant with Google requirements.
But only the good ones….
When I was exploring the past I found this post from a few years back.
A little refresher never hurts….
Reprint (or would that be Reposted?)
Herbs and spices….
They define cuisines, make meals memorable and take dishes from the boring to the sublime.
Most of us know to put oregano on pizza, basil on tomatoes and chives in scrambled eggs.
Many of us would like to be more adventuresome, more daring, more creative….
But are a little uncertain what works well together.
We have all of these little jars, bags and pouches….. Time to put them all to use.
Well, maybe not all in the same dish….
Herbs are leaves, either fresh or dried.
Spices are the rest of the plant: seeds, stems, roots, bark, buds, berries; and are most often dried.
Here is some starting information on the most common herbs:
Balm, Lemon: Best used fresh. Goes with poultry, fish and in green and fruit salads. Combine with rosemary, mint, thyme.
Basil: Goes with tomatoes, pasta sauces, summer vegetables (beans, zucchini, squash), and green salads. Combine with marjoram, oregano, parsley, paprika, rosemary, sage, savory, thyme.
Bay Leaves: Goes with tomato sauces, soups, stews, braised meats. Combine with basil, oregano, paprika, rosemary, sage, thyme.
Chervil: Goes with eggs, mild cheese, green salads, potatoes. Combine with basil, chives, coriander, parsley.
Chives: Goes with eggs, white sauces, potatoes, green salads, poultry, fish, seafood. Combine with basil, chervil, parsley.
Coriander (leaf), aka: Cilantro: Goes with green salads, Asian and Indian cuisines, curries, Indian. Combine with basil, curry leaves, dill, parsley, lemon grass, fenugreek.
Dill (leaves or weed): Goes with white sauces for chicken and fish, eggs, potatoes, fish, cucumbers, yogurt or sour cream, salad dressings, vinegars. Combine with basil, chives, fennel fronds, parsley.
Marjoram: Goes with fish, vegetables, poultry, eggs, salads. Combine with basil, bay, oregano, paprika, oregano, rosemary, sage, savory, thyme.
Mint (spearmint): Goes with peas, tomatoes, yogurt, salad dressings. Combines with marjoram, oregano, rosemary, sage, savory, thyme.
Oregano: Goes with pizza, Italian pasta dishes, roast meats and poultry, meat loaf. Combine with bay, marjoram, paprika, oregano, rosemary, sage, savory, thyme.
Parsley: Goes with eggs, potatoes, soups, pasta dishes, fish, poultry. Combine with basil, bay, chives, chervil, dill, oregano, oregano, rosemary, sage, thyme.
Rosemary: Goes with breads, pork, lamb, game, dried beans, summer squash. Combine with basil, bay, marjoram, sage, savory, tarragon, thyme.
Sage: Goes with breads, game, duck, goose, pork, turkey, soups, pasta dishes with sausage or pork. Combine with basil, bay, chives, marjoram, mint, oregano, parsley, rosemary, savory, tarragon, thyme.
Savory, summer: Goes with green beans, peas, lentils, eggs, pork, veal, poultry, fish. Combine with basil, bay, marjoram, oregano, rosemary, sage, tarragon, thyme.
Tarragon: Goes with sauces, salad dressings, fish, poultry, eggs, some sauces. Combine with bay, marjoram, parsley, savory, thyme.
Thyme: Goes with soups, stews, most meats, sausages, salads and salad dressings, sauces. Combine with basil, bay, marjoram, oregano, rosemary, sage, savory, tarragon.
If you want nutrition information for the recipe, try this site: Calorie Count