Bay Leaf Greats: Delicious Bay Leaf Recipes, The Top 98 Bay Leaf Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Bay Leaf Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: All American Pot Roast, Ammo Meatloaf And Gravy, Andouille, Apple-Glazed Pork Loin, Veal Ragu With Campanelle, Vegetable Run Down, Venison Medallions With Gin and Juniper, Vitality Stew, Winter Vegetable Minestrone, Wok-Steamed Corn Beef And Cabbage, Yellow Split Pea Soup With Salt Pork, Zuppa Osso Buco...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Bay Leaf Greats is packed with more information than you could imagine. 98 delicious dishes covering everything, each employing ingredients that should be simple to find and include Bay Leaf. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459483
• Langue: English

Extrait

Bay Leaf Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 All American Pot Roast................................................................................... 1 Ammo Meatloaf And Gravy ............................................................................ 2 Andouille ....................................................................................................... 3 Apple-Glazed Pork Loin ................................................................................. 5 Baby Goat Simmered with Almonds and Saffron ............................................. 7 Beef And Lentil Stew ...................................................................................... 8 Beef Barley Soup ............................................................................................ 9 Beef Braised In Beer ..................................................................................... 10 Beef Carbonnade ......................................................................................... 10 Beef Lentil Soup ........................................................................................... 11 Beef Stew ..................................................................................................... 12 Beef Stew with Bouquet Garni ...................................................................... 13 Beef Stew with Cumin Seed .......................................................................... 14 Beef Stock.................................................................................................... 15 Beer Beef Stew ............................................................................................. 16 Beer-Boiled Shrimp...................................................................................... 17 Belgian Beef Stew......................................................................................... 17 Belgo Po'pei Mussel Platter .......................................................................... 18 Bharwaan Dum Ki Raan ................................................................................ 20 Biba Baked Beans ......................................................................................... 22 Crock Pot Beef Bourguignon ........................................................................ 24 Crockpot Chicken And Herb Dumplings ....................................................... 25 Cuban Black Beans (Pressure Cooker) (Veg ................................................... 26 Curried Scallops in Cream Sauce .................................................................. 27 Dakota Buffalo & Beer Pie............................................................................. 28 Dingle Pie .................................................................................................... 29 Duck And Cover........................................................................................... 31

iii

Emerald Seafood Salad................................................................................. 32 Enchiladas Verdes (Green Chicken Enchiladas) ............................................. 33 Everything Jambalaya ................................................................................... 35 Fish And Leek Chowder ............................................................................... 36 Fish Dumplings and Saffron Sauce ............................................................... 37 Homard a L'Americaine ................................................................................ 39 Honey Baked Lentils..................................................................................... 40 Hoppin' John................................................................................................ 40 Indian Lentil Soup ........................................................................................ 41 Irish Stew..................................................................................................... 42 Italian New Year's - Cotechino W/Lentils And Broccoli Rabe ......................... 43 Jamaican Pumpkin Soup............................................................................... 44 Jamaican Turkey Stew .................................................................................. 45 Jambalaya .................................................................................................... 46 Jambalaya Lafitte ......................................................................................... 47 Jeera Chawal (Rice With Cumin Seeds) .......................................................... 48 Kalamarakia Tursi (Pickled Squid) ................................................................ 49 Kedenjou ..................................................................................................... 50 Knockwurst With Sauerkraut And Smoked Pork Chops With Bacon ............... 51 Konigsberg Meatballs .................................................................................. 52 Lentil, Garbanzo Bean And Tomato Salad ..................................................... 53 Lentils With Garlic and Rosemary ................................................................. 54 Light Stew.................................................................................................... 55 Lime-Cumin-Jalapeno Grilled Chicken Breasts ............................................. 56 Lobster Bisque ............................................................................................. 57 Lobster Custard With Caviar......................................................................... 58 Lobster With Curry Sauce ............................................................................. 59 Louisiana Brown-Poultry Stock..................................................................... 61 Louisiana Dirty Rice ..................................................................................... 62 Make-Ahead Seafood Salad ......................................................................... 63 Manhattan Clam Chowder ............................................................................ 64 Many Bean Stew ........................................................................................... 66

Chapter 2 N-Z ................................................................................................................................................67 Omelets Creole ............................................................................................ 67 Onion Confit Pizza (Pissaladiere).................................................................. 68 Orange Beef And Barley Stew ....................................................................... 71 Osso Buco .................................................................................................. 72 Paella With Chicken And Shellfish ................................................................ 73 Pakistan Chicken Curry ................................................................................ 75 Pan Roasted Quail With Port Sauce ............................................................... 76 Partridge With Mole Sauce............................................................................ 77

i

v

Table of Contents

Pasta And Beans: Pasta E Fagioli .................................................................. 79 Romanian Jewish Beef Sausages ................................................................... 80 Ropa Vieja Cubana....................................................................................... 81 Rosemary Chicken With Butternut Sauce ...................................................... 81 Russian Pickled Mushrooms ......................................................................... 84 Rustic Meat And Bean Pot ............................................................................ 84 Saffron Rice And Seafood - {Arros A Banda} ................................................. 85 Salad Lyonnaise And Leek And Potato Soup ................................................. 88 Salmon En Papillote with Basil Butter............................................................ 90 Salmon Salad with Wasabi Dressing ............................................................. 91 Stuffed Leg Of Duck With Red Wine Sauce .................................................... 92 Sweet & Spicy Barbeque Sauce ..................................................................... 94 Sweet-And-Sour Green Beans ...................................................................... 95 Tenderloin Tips in Beer ................................................................................ 95 Texas BBQ Mop............................................................................................ 96 Thai Mussel Soup......................................................................................... 97 Thick And Creamy Boston Clam Chowder .................................................... 98 Tiger Shrimp.............................................................................................. 100 Turkey-tomato Soup ................................................................................. 102 Tuscan Bean Soup...................................................................................... 102 Ultimate Smoked Turkey ............................................................................ 103 V-12 Vegetable Pot Pie .............................................................................. 104 Vaca Frita (Stir Fried Beef "Fried Cow") ....................................................... 106 Veal Ragu With Campanelle ....................................................................... 107 Vegetable Run Down.................................................................................. 108 Venison Medallions With Gin and Juniper ................................................... 110 Vitality Stew............................................................................................... 111 Winter Vegetable Minestrone ..................................................................... 112 Wok-Steamed Corn Beef And Cabbage....................................................... 113 Yellow Split Pea Soup With Salt Pork ........................................................... 114 Zuppa Osso Buco ....................................................................................... 114

Index .......................................................................................................................................... 117

v

° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

A

LL A

MERIC

A

N P

O

T RO

8 servings Source:Bay Leaf Greats

onion carrot 1 rib celery 1tablespoonoil 3 ½lbs.chuck roast

A

S

T

Chapter 1: A-M

½teaspoonthyme, dried bay leaf

2tablespoonsflour salt and pepper to taste

Cut onion, carrot and celery in 2" chunks. Heat oil in a large pot over medium heat. Brown roast on all sides, about 15 minutes. Remove meat from pot.

Add vegetables to pot and cook until golden, about 10 minutes. Return meat to pot and add 1 cup of water, 2 tsp salt, 1/2 tsp pepper, the thyme and bay leaf.

Bring to a boil and then reduce heat and simmer, covered, for about 2 1/2 hours. Turn meat occasionally.

Remove meat to a platter. Cover loosely with foil to keep warm. Discard all the vegetables and the bay leaf. Skim fat from pan juices. Gradually add 1/2 cup water to into the flour.

Add the flour mixture to the pan and cook, stirring, until the gravy

1

Bay Leaf Greats

comes to a boil and thickens.

AMMO MEATLOAF AND GRAVY

6 servings Source:Bay Leaf Greats

=== MEATLOAF === 1tablespoonbutter

¾cupminced green onions ¾cupminced white onion ½cupminced carrots

½cupminced celery ¼cupminced red bell pepper ¼cupminced green bell pepper 2teaspoonsminced garlic 1teaspoonsalt

1teaspoonfreshly-ground black pepper ½teaspooncayenne pepper ½teaspoonground nutmeg ½teaspoonground cumin 3 eggs, beaten

½cupketchup ½cuphalf-and-half 1 ½lbs.ground turkey ½lb.chicken sausage

2

¾cupfresh bread crumbs === GRAVY === 2tablespoonsbutter 4 shallots, minced

1 fresh thyme sprig 1 bay leaf Freshly-ground pepper, to taste ¼cupminced red bell pepper ¼cupminced yellow bell pepper ½cuphalf-and-half 2teaspoonsminced garlic 1cupbeef or veal stock 1cupchicken stock 2 Roma tomatoes, peeled, seeded, and diced ½cupketchup Salt, to taste

Chapter 1: A-M

For the Meatloaf: Melt butter in skillet over medium heat. Add green onions, white onion, carrots, celery, red and green peppers and garlic. Saute until soft, about 10 minutes.

Combine salt, black pepper, cayenne pepper, nutmeg, cumin and eggs in large mixing bowl. Add ketchup and half-and-half. Blend thoroughly with vegetable mixture. Add turkey, chicken sausage and bread crumbs to vegetable mixture. Mix with hands to form loaf.

Place in a greased 9- by 5-inch loaf pan. Bake at 350 degrees until cooked through and nicely browned, 45 to 60 minutes. Let rest 10 minutes before serving with Gravy.

For the Gravy: Melt 1 tablespoon butter in heavy skillet over medium heat. Add shallots, thyme, bay leaf, pepper to taste and red and yellow peppers. Saute over medium heat until tender, about 10 minutes.

Add half-and-half, 1 teaspoon pepper, garlic and beef and chicken stocks. Simmer, uncovered, over high heat until liquid is reduced by 1/4, about 10 minutes.

Add tomatoes and ketchup and bring to a simmer. Cook, covered, 20 minutes. Stir in remaining butter and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

This recipe yields 6 servings.

Each serving, with 1/4 cup gravy: 267 calories; 990 mg sodium; 80 mg cholesterol; 12 grams fat; 14 grams carbohydrates; 26 grams protein; 0.66 gram fiber.

ANDOUILLE

1 servings Source:Bay Leaf Greats

3

Bay Leaf Greats

1 ½ Yards large sausage casing, approximately (about 2-3 inches wide) 4lbs.Lean fresh pork 2lbs.Pork fat 3 ⅓tablespoonsFinely minced garlic 2tablespoonsSalt ½teaspoonFreshly ground black pepper ⅛teaspoonCayenne

4

⅛teaspoonChili powder ⅛teaspoonMace ⅛teaspoonAllspice ½teaspoonDried thyme 1tablespoonPaprika ¼teaspoonGround bay leaf

¼teaspoonSage 5teaspoonsColgin's liquid hickory smoke

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo popular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World.

About 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick.

Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.)

Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon.