Still have some bay leaves left - anyone want some?

[tess]

Enough for 3 or 4 more people - there was more there than I first thought after I trimmed the tree. Just let me know.

Tess

 

[pat-nocal]

Yes please, I just ran out and would *luv* some.

 

[richard-in-cincy]

Tess, your bay leaves were so wonderful last year

that I bought two trees last spring and just did my first harvest!

Now, if I could only find a curryleaf plant. I LOVE fresh curryleaf!

 

[janet-in-nc]

Tess, I'm in NC. Can I grow a tree like yours?

 

[cyalexa]

yes please

If you have some left. My plant never got large enough for a harvest and now it is dying. I'm 0 for 2 with bay trees. I will pm my address.

 

[marilynfl]

Could ya'll post some good recipes for using them? I have a bunch from Penzy's that

just sit there, looking leaf-ish.

 

[cyalexa]

dry-brined turkey - uses 10 bay leaves

Here is a recipe for dry-brined turkey (only for non-kosher and uninjected birds). I have done this several times and have been pleased with the results. Bonus - it's easier on refrigerator space.

This is the first time I've tried to post a link. Hopefully it works.

http://www.latimes.com/features/food/thanksgiving/la-fo-calcook18-2009nov18,0,3107976.story

 

[marilynfl]

oh, I did a dry-brine ONCE. I buzzed the kosher salt and herbs together

in a coffee grinder, but then STILL measured out 5 TBL of "salt" called for in the recipe.

Once the kosher salt was pulverized, 5 TBL was WAY TOO MUCH and I completely ruined the meat.

 

[richard-in-cincy]

Roasted Bay Leaf Potatoes

This is really wonderful and makes a great side for grillouts...

http://www.epicurious.com/recipes/food/views/Potatoes-Roasted-with-Olive-Oil-and-Bay-Leaves-108250

 

[pat-nocal]

Thanks for the article, cyalexa, definitely going to try this method with turkey.

 

[angak1]

great article. thanks

 

[angak1]

so, we don't rinse a dry brined turkey? just pat it dry?

 

[cyalexa]

yes, just pat dry

 

[cyalexa]

I did something similar

The second time I used the Acme Chophouse duck confit recipe it was way too salty. The directions are to grinds the herbs and then mix them with kosher salt. I ground the salt with the herbs. My duck was almost too salty to eat. I think grinding gives more surface area so more dissolves and moves into the meat (Sally, correct me if I'm wrong). Of course, it is possible that I measured incorrectly. I just bought 2 ducks and will be very careful this time.

 

[tess]

I don't see why not... I'm not really a green thumb type person and I don't pay it much

attention. It's in a large-ish pot. In the summer I have it out on my deck. In the winter (here in NJ) I have it in the house in front of a bay window.

In the summer I feed it occasionally (when I remember) with a gentle organic fertilizer. In the winter, I just try to remember to water it smileys/smile.gif

I think the one I have is about 15 years old now. It looks like a small tree - about 3 1/2 feet tall. All summer it grows new leaves and new branches. When I bring it in in the fall I have to trim it because it won't fit in the window.

If I can grow one.... anyone can smileys/smile.gif

Tess

 

[tess]

Isn't it great to just pluck a leaf or two whenever you need it? When they get larger you can use

the trimmed twigs for skewers - they impart a nice flavor to pork.

Tess

 

[tess]

You got it - sending them out tomorrow

 

[tess]

Pat - sent you email - you can delete your email addy inside

 

[pat-nocal]

Thanks Tess!!!!!!!!!!!!