Speaking of bay leaves

Good post, Mark
For those of you who are really into your gardens, you will notice that there are different microclimates in different areas of your yard.

Where I am, the main variable when it comes to plant survival is deer traffic

[Jenise]

For those of you who are really into your gardens, you will notice that there are different microclimates in different areas of your yard.

Oh for sure. I haven't figured out which zone I am--I'm further north of Bellingham but in a rain shadow that makes us the banana belt of northwest Washington--about 20-30% fewer rain days most years than Bellingham or Vancouver to the north of me, I have been told. Probably should have brought my containerized bay (which I believe to be Meditteranean--the leaves have rippled edges) in already (she said, looking at the blizzard outside).

Mine is about 8' tall and we just transplanted it from a large pot to its permanent spot in the garden this summer. Hopefully it, my fig tree, and giant rosemary bush will make it through the current cooold snap in the Seattle area!!! hope, hope,


-mike

Co-incidence; just last night I read this about restuaranteur Joe Bastianich in Bill Bufords book Heat.

"To this day he can't stand bay leaves. "Three times I have pulled bay leaves out of someone choking on it, including my grandmother when I was nine years old, and for what? Do you think the flavour is so important?"

Do you think the flavour is so important?"

Well, yes.

If a cook/chef is too stupid or lazy to fish it out before plating, that's where the blame goes.

Would they grow in the desert?

Carrie, Hi....

I cannt speak to what varieties of bay grow in the dessert but certainly they are found growing wild in abundance in both the Negev, Sinai and Judean desserts.

Best
Rogov

Do you think the flavour is so important?"

Well, yes.

If a cook/chef is too stupid or lazy to fish it out before plating, that's where the blame goes.

Agree on all counts. The flavor is very important -- and unmistakable (especially fresh off the tree). And, being an Italian cook, how does he get away with making osso buco without it?

One of you fine ladies with bay trees, what kind of bribe would I have to make to get a baggie full of leaves mailed to Tulsa?

One of you fine ladies with bay trees, what kind of bribe would I have to make to get a baggie full of leaves mailed to Tulsa?

As soon as we get a thaw, and I can see what kind of damage my tree may have sustained (if any), I'll be more than happy to harvest a bag for you. Heck, these trees grow so quickly and leaf out so profusely, between us, we could supply the entire membership with baggies of leaves and hardly miss them. I'll harvest and mail them the same day so that they are still pliable when you receive them. Then, just let them air dry for a couple days. Use them both ways (fresh and dry); you'll notice a distinct difference in the taste of your food in the same recipe. I agree with Jenice, these are 10x more aromatic and flavorful!

Thanks, Jo Ann! I'll think of something to send you in return.

Trooped out about 25 yards in the snow to get some bay leaves for my Haricot Rouge et Riz.

[Jenise]

Trooped out about 25 yards in the snow to get some bay leaves for my Haricot Rouge et Riz.

I was looking at your recipe in your book the other day, Chef, asking myself if there's a chance that your recipe would tell me why this dish is supposed to be so great (eating it in Louisiana did not iluminate). Maybe with fresh bay leaves. MAYBE. But probably not.

Trooped out about 25 yards in the snow to get some bay leaves for my Haricot Rouge et Riz.

I was looking at your recipe in your book the other day, Chef, asking myself if there's a chance that your recipe would tell me why this dish is supposed to be so great (eating it in Louisiana did not iluminate). Maybe with fresh bay leaves. MAYBE. But probably not.

It's traditionally a poor folks meal - and one meant to feed a crowd. You no doubt noticed in the book that I mentioned eating it every Monday when I was growing up. (We weren't poor - my daddy was a pharmacist, and, later, my stepfather owned a bakery). It's traditional in New Orleans. Monday was often wash day and before machines that was a a big deal - took all day. So, the folks would put a pot of beans on and let it be until it was time to eat.

But, the way I make it is not the way you're likely to get it in a restaurant in New Orleans. I make it with three meats - ham, sausage, and ham hocks. As I also explain, if you see potatoes in the dish as well, well, it probably came from me. I also serve the beans mixture *over* the rice not mixed in with it. I like mine - a lot.

[Jenise]

It's traditionally a poor folks meal

That doesn't put me off at all. I love beans, and I love rice. But in combination (and I've only had it where the beans were served on the rice, not mixed) it just didn't jazz me. I remember thinking that I would have preferred to eat the parts separate. Perhaps this is a comfort food of the type that if one doesn't grow up with it as a beloved tradition, it doesn't make all that much sense. Believe me, I know a lot of the foods I've loved since childhood would strike others just the same way.

There is a very real balance that is struck with the blending of the flavors of the spicing, the chilies, the celery and the onions. When it's right, it's right. When it's not, it's not. I've had many awful versions in New Orleans.