Guest guest Posted May 18, 2005 Report Share Posted May 18, 2005 From the Encyclopedia Of Spices at The Epicenter ... http://www.theepicentre.com *Smile* Chris (list mom) http://www.alittleolfactory.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bay Leaf Laurus nobilis Fam: Lauraceae The bay tree is indigenous to Asia Minor, from where it spread to the Mediterranean and then to other countries with similar climates. According to legend the Delphi oracle chewed bay leaves, or sniffed the smoke of burning leaves to promote her visionary trances. Bay, or laurel, was famed in ancient Greece and Rome. Emperors, heroes and poets wore wreaths of laurel leaves. The Greek word for laurel is dhafni, named for the myth of the nymph Daphne, who was changed into a laurel tree by Gaea, who transformed her to help her escape Apollo's attempted rape. Apollo made the tree sacred and thus it became a symbol of honour. The association with honour and glory continue today; we have poet laureates (Apollo was the God of poets), and bacca-laureate means " laurel berries " which signifies the completion of a bachelor degree. Doctors were also crowned with laurel, which was considered a cure-all. Triumphant athletes of ancient Greece were awarded laurel garlands and was given to winners at Olympic games since 776 BC Today, grand prix winners are bedecked with laurel wreaths. It was also believed that the laurel provided safety from the deities responsible for thunder and lightning. The Emperor Tiberius always wore a laurel wreath during thunderstorms. Spice Description The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. When fresh, the leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf is a matte olive green. Bouquet: Warm and quite pungent when broken and the aromatic oils are released. Flavour: Slightly bitter and strongly aromatic. Hotness Scale: 2 Preparation and Storage Dried leaves should be whole and olive green. Brown leaves will have lost their flavour. Whole leaves are often used in cooking and crushed or ground leaves can be used for extra strength. Kept out of light in airtight containers the whole leave will retain flavour for over two years. Culinary Uses Bay leaves are widely used throughout the world. It may be best known in bouquets garnis or used similarly in soups, sauces, stews, daubes and courts-bouillon's, an appropriate seasoning for fish, meat and poultry. Bay leaf is often included as a pickling spice. Attributed Medicinal Properties Bay leaves and berries have been used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Bay Oil, or Oil of Bays (Oleum Lauri) is used in liniments for bruising and sprains. In the Middle Ages it was believed to induce abortions and to have many magical qualities. It was once used to keep moths away, owing to the leafs lauric acid content which gives it insecticidal properties. Plant Description and Cultivation Grown successfully in Mediterranean-like climates, the Bay is a hardy evergreen shrub that grows wild or cultivated. In warm areas it can grow as high as 18 m (60 ft). Inconspicuous white flowers arrive in clusters, in May. The fruits are small, red-blue single-seeded berries that later turn black about 12 mm (1/2 in) in size. Propagation is best accomplished with the cuttings from shoots. Leaves can be harvested at any time. Other Names Apollo's Bay Leaf, Bay, Bay Laurel, Grecian Laurel, Indian Bay, Laurel, Nobel Laurel, Poet's Laurel, Roman Laurel, Royal Laurel, Sweet Bay, Sweet Laurel, Wreath Laurel French: feuille de laurier, laurier franc German: Lorbeerblatt Itlaian: foglia di alloro, lauro Spanish: hoja de laurel Greek: dhafni Recipes using bay leaf Arni Souvlakia (Greek Lamb on Skewers) * 2 onions * 3 green bell peppers * 4 to 5 lb leg of lamb; boned and cubed * 1 tsp dried oregano; crumbled * 1/2 cup olive oil * 3 bay leaves * 2 tbsp Worcestershire sauce * 3 garlic cloves; minced * juice of 2 lemons * 1 cup dry white wine * 1 tsp salt * 1/2 tsp black pepper * 6 tomatoes, quartered 1. Cut onions into quarters and separate layers. Cut peppers into quarters, and cut each quarter in half. Combine all ingredients, except tomatoes, in a shallow roasting pan, mixing well so that meat is completely coated. Marinate in refrigerator for several hours. 2. Take out of refrigerator and let sit out about 20 minutes to come to room temperature. Before cooking, add tomatoes to marinade and mix well to coat with juices. 3. Place meat cubes on skewers, alternating with green pepper slices, onion slices, and tomato wedges. 4. Lay skewers in pan with marinade, turning several times. Put skewered lamb on a rack over pan containing marinade and place under preheated broiler. Turn several times during cooking and baste with marinade from pan. Cooking time depends on your taste; for medium rare allow about 15-18 minutes. Alternatively you can barbecue lamb using marinade as the basting sauce. 5. Serve skewers on plates with rice pilaf. Zeppole Zeppole are fried " puffs " that should be so light you might expect them to float away. This particular version comes from Naples, Italy. There are many zeppole recipes - often they are more breadlike. * 2 cups water * 10 oz sugar * 3 tbsp oil * 1/2 tsp salt * 2 bay leaves * 2 cups sifted flour * 2 tbsp semolina * 4 egg yolks * 1/4 cup Marsala (sweet) * olive oil * powdered sugar 1. Mix water, sugar, oil and bay leaf in heavy saucepan and bring to a boil. 2. Mix flour and semolina together and dump into boiling water all at once. Remove from heat and begin stirring with wooden spoon until it forms a mass. 3. Return to lowest heat and cook 5 minutes stirring. Remove from heat, discard bay leaf and add yolks one at a time beating vigorously after each addition. 4. Add marsala and beat dough until satiny. You can use a food processor to prepare this dough if you wish. 5. Grease a countertop or board with olive oil and pat down dough into a pancake. Flatten dough and fold sides over on itself so there are 3 layers. Flatten dough again and repeat folding 5 times more. 6. Take about 1/3 of dough and roll out to a thickness of your thumb and make each piece into a ring. Make 3 or 4 at a time and slip them into boiling oil. when you turn them, prick them with a sharp knife or fork in a few places. 7. Drain on paper and serve warm, dusted with confectionery sugar. Quote Link to comment Share on other sites More sharing options...
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