[Sca-cooks] OOP - help my stews!
Sharon Palmer
ranvaig at columbus.rr.com
Mon Nov 15 13:43:52 PST 2010
>.Also, I find that a couple of bay leaves makes a big difference in
>almost any stewed beef dish (hides, or mixes with a bitter flavor
>and rounds it out to something yummy).
Bay leaf becomes amazing if you saute it in a bit of butter or oil
for a minute or so. Then add the meat or onions, or anything else
that needs sauteing and continue with your recipe.
I learned this from a favorite cookbook called _The Foods and Wines
of France_ (or something like that, the book itself has gone
missing). The recipe was pork chops and bay leaf sauteed in butter
and cooked with white wine. I've been vegetarian for 35 years and
don't miss meat, but I can still remember how good they were.
Ranvaig
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