Bouquet Garni
Bouquet garni is a small bundle of herbs classically used to season French Provençal dishes. Traditionally it will include a sprig each of thyme, parsley, and marjoram plus a couple bay leaves tied together in a bunch that is put into a soup or stew. The composition of a Bouquet Garni may vary, and it may also include, like in Provence, some rosemary or try orange peel, cloves, peppercorns, fennel leaves or celery leaves . The herbs can also be enclosed in a small cheesecloth bag, which is particularly useful for dried ingredients. Indispensible to French chefs, a bouquet garni imparts a subtle herb flavor to stews, such as the cassoulet.
Bouquet Garni 1
3 sprigs fresh parsley
1 sprig fresh thyme
1 sprig fresh marjoram
1 dried or 2 fresh bay leaf
Wrap these together with kitchen twine. Add to recipes during the cooking but be sure to remove before serving the food! Good in soups, stews, chicken and dumplings, and in goulash.
Use this to make a delicious Tuscan White Bean dish: Heat a large saucepan and add some olive oil. Add one chopped leek or some yellow onions and shallots. Saute until soft and then add six cans of white beans, 5 to 6 roma tomatoes, 1-1/2 cups of chicken broth and one bouquet de garni. Cook at simmer for 1/2 hour or longer.
Bouquet Garni 2
Servings: 1
3 bay leaves
12 peppercorns
10-12 parsley stems
1 sprig fresh or 1 tsp dried thyme
2-3 whole cloves garlic
Place all ingredients in the center of a 12-inch square of cheesecloth. Tie the ends together. Use in recipes as indicated.
