July 6, 2015

How to: Make bouquet garni used in my favorite recipes


I love cooking and anything that grows.  Living in the city I don't have a ton of space to grow everything I'd like to so I decided to focus on herbs; they are beautiful. fragrant, and useful.  One if the useful things they can do is add flavor in cooking by transforming the herbs into a bouquet garni.  This is used (removed before eating) for a variety of recipes, my favorite include: Beouf Bourguignon, French Onion Soup, and Cassoulet 

I played with a traditional bouquet garni and a couple non-traditional options.  There are many ways to create a bouquet garni, this is just the way I think is best.  If your herbs are dry you can tie them up in a double layer of cheese cloth.



Italian inspired: Rosemary and Sage
Great for a long cooking red sauce or meaty dish
step 1: gather your herbs, and even out the stems

step 2: cut one piece of cotton or linen string x3 the length of your bundle.  wrap across with string parallel

step 3: twist the strings reversing direction and wrap around the back then laying the parallel as in step 2. 

step 4: repeat steps 2 and 3 until the stems are "laced" up. keep string taught so the bouquet does not come apart while cooking



ready to cook with!

Traditional French: 4 springs of Thyme, 4 sprigs of Parsley, and 1 Bay Leaf




Beverage refresh
I threw this one in black iced tea I had brewing in the fridge: 
Lemon Verbena, Mint, and Lavender

You could also add this lightly muddled to a vodka soda with a splash of St. Germain and lime. Yum!






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