I have just learned how wonderful fresh bay leaves are and I have planted a
tree. It has older dark green leaves that are 3 inches long and young light
green leaves that are half that size. Does anyone know which are preferable
or even whether it makes a difference?
Thank you,
Edward Warren

On Sun, 21 May 2006 20:02:18 GMT, Dr. Edward Warren wrote:

> I have just learned how wonderful fresh bay leaves are and I have planted a
> tree. It has older dark green leaves that are 3 inches long and young light
> green leaves that are half that size. Does anyone know which are preferable
> or even whether it makes a difference?
> Thank you,
> Edward Warren
>
>
I hope you have a laurus nobilis!

Go to this web site...
http://www.seedsofknowledge.com/bayleaf.html
it says "Look for more of an olive green in color for fresher bay
leaves. When harvesting fresh bay use the older leaves first, which
will have more flavor. Harvest as needed year round."
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Thank you for the response. I tried a web search, but did not find that
article. I do in fact have the proper genus and species. I live in SC and
plan to leave it out in the yard even though I am just barely in the
acceptable area for it. I will construct a small wooden frame, cover it
with plastic, and put it over the tree with lots of mulch for the winter. I
will do the same for my fig bushes and banana tree. The bay will be pruned
to about 4 feet. Now I know to use the larger, darker, older leaves. I
will probably use a lot more of them than I have in the past.
We have a bumper crop of peaches here and I see on the website that you
referenced that bay can complement those as well. I have just learned that
my preferred manner of cooking peaches is a clafouti. It is the featured
dessert in Martha Stewart Living this month and it is wonderful.
Thank you again,
Edward Warren

"sf" > wrote in message
...
> On Sun, 21 May 2006 20:02:18 GMT, Dr. Edward Warren wrote:
>
> > I have just learned how wonderful fresh bay leaves are and I have
planted a
> > tree. It has older dark green leaves that are 3 inches long and young
light
> > green leaves that are half that size. Does anyone know which are
preferable
> > or even whether it makes a difference?
> > Thank you,
> > Edward Warren
> >
> >
> I hope you have a laurus nobilis!
>
> Go to this web site...
> http://www.seedsofknowledge.com/bayleaf.html
> it says "Look for more of an olive green in color for fresher bay
> leaves. When harvesting fresh bay use the older leaves first, which
> will have more flavor. Harvest as needed year round."
> --
>
> Ham and eggs.
> A day's work for a chicken, a lifetime commitment for a pig.

On Mon, 22 May 2006 01:31:28 GMT, Dr. Edward Warren wrote:

> Thank you for the response.
You're very welcome!

> I tried a web search, but did not find that
> article. I do in fact have the proper genus and species. I live in SC and
> plan to leave it out in the yard even though I am just barely in the
> acceptable area for it. I will construct a small wooden frame, cover it
> with plastic, and put it over the tree with lots of mulch for the winter. I
> will do the same for my fig bushes and banana tree. The bay will be pruned
> to about 4 feet. Now I know to use the larger, darker, older leaves. I
> will probably use a lot more of them than I have in the past.

I only can wish I had one in my yard. I've thought about it for
years, but haven't done it yet. I should get off the dime and do it!

> We have a bumper crop of peaches here and I see on the website that you
> referenced that bay can complement those as well. I have just learned that
> my preferred manner of cooking peaches is a clafouti. It is the featured
> dessert in Martha Stewart Living this month and it is wonderful.

Oh, my goodness lucky YOU! I've salivating - peaches are wonderful
and I haven't had a single recipe where I didn't like them.

> Thank you again,

No, problem... it's one of my favorite subjects


--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Dr. Edward Warren wrote:

> We have a bumper crop of peaches here and I see on the website that you
> referenced that bay can complement those as well. I have just learned
> that
> my preferred manner of cooking peaches is a clafouti. It is the featured
> dessert in Martha Stewart Living this month and it is wonderful.

I love clafoutis, though I've never made one with peaches. The following
recipe is from the Martha Stewart web site. Is it the same as the recipe in
the magazine?

Peach-Raspberry Clafouti

Serves 6 to 8

One of a clafouti's virtues is its unfussy appearance. The custard layer is
thin and will bake evenly, puffing up a little around the edges and turning
a slightly golden color.

1 1/2 cups Lillet Blanc or white wine
1 1/4 cups sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved
2 pounds firm, ripe peaches (5 to 7), halved and pitted
1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish
6 ounces fresh raspberries
4 large eggs
1/4 teaspoon salt
6 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest

1. Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups
water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large,
wide saucepan over high heat, stirring until sugar has dissolved. Add
peaches, cut side down, and cover with a round of parchment paper, placing
it directly on top of peaches. Reduce heat to medium. Simmer until peaches
are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.

2. Preheat oven to 325°. Using a slotted spoon, transfer peaches, cut side
up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla
bean). Arrange raspberries among peaches.

3. Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl.
Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract,
orange zest, and reserved poaching liquid. Pour around fruit.

4. Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a
wire rack 20 minutes before serving. Clafouti can be refrigerated, covered,
up to 1 day.


Bob

Bob Terwilliger wrote:

> Dr. Edward Warren wrote:
>
> > We have a bumper crop of peaches here and I see on the website that you
> > referenced that bay can complement those as well. I have just learned
> > that
> > my preferred manner of cooking peaches is a clafouti. It is the featured
> > dessert in Martha Stewart Living this month and it is wonderful.
>
> I love clafoutis, though I've never made one with peaches. The following
> recipe is from the Martha Stewart web site. Is it the same as the recipe in
> the magazine?

It seems like a lot of work for a clafouti. One of the nice things about
clafouti is its simplicity, butter the dish, lay the fruit in it, mix flour,
sugar, egg and milk, our it in and bake it.

I only use bay when instructed to by a recipe because I don't like the
smell. What dishes "need" bay for them to really work ?

Steve

PS We bought a 1€ seedling in a garden centre and it is now the most
prolific thing in our courtyard regardless of how hard we treat it, each
year we lop 60cms off the top just to keep the light coming into the
kitchen.




Dr. Edward Warren wrote:
> I have just learned how wonderful fresh bay leaves are and I have planted a
> tree. It has older dark green leaves that are 3 inches long and young light
> green leaves that are half that size. Does anyone know which are preferable
> or even whether it makes a difference?
> Thank you,
> Edward Warren
>
>
>

That is the recipe!
I omitted the raspberries the first time just to see how the peaches did. I
cut up the peaches instead of leaving them whole. I boiled down the left
over poaching liquid and put it on top later as a glaze.
Enjoy,
Ed Warren

"Bob Terwilliger" > wrote in message
...
> Dr. Edward Warren wrote:
>
> > We have a bumper crop of peaches here and I see on the website that you
> > referenced that bay can complement those as well. I have just learned
> > that
> > my preferred manner of cooking peaches is a clafouti. It is the
featured
> > dessert in Martha Stewart Living this month and it is wonderful.
>
> I love clafoutis, though I've never made one with peaches. The following
> recipe is from the Martha Stewart web site. Is it the same as the recipe
in
> the magazine?
>
> Peach-Raspberry Clafouti
>
> Serves 6 to 8
>
> One of a clafouti's virtues is its unfussy appearance. The custard layer
is
> thin and will bake evenly, puffing up a little around the edges and
turning
> a slightly golden color.
>
> 1 1/2 cups Lillet Blanc or white wine
> 1 1/4 cups sugar
> 1 vanilla bean, halved lengthwise, seeds scraped and reserved
> 2 pounds firm, ripe peaches (5 to 7), halved and pitted
> 1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish
> 6 ounces fresh raspberries
> 4 large eggs
> 1/4 teaspoon salt
> 6 tablespoons all-purpose flour
> 1 cup whole milk
> 1 teaspoon pure vanilla extract
> 1/2 teaspoon finely grated orange zest
>
> 1. Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups
> water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large,
> wide saucepan over high heat, stirring until sugar has dissolved. Add
> peaches, cut side down, and cover with a round of parchment paper, placing
> it directly on top of peaches. Reduce heat to medium. Simmer until peaches
> are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
>
> 2. Preheat oven to 325°. Using a slotted spoon, transfer peaches, cut side
> up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla
> bean). Arrange raspberries among peaches.
>
> 3. Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl.
> Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract,
> orange zest, and reserved poaching liquid. Pour around fruit.
>
> 4. Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a
> wire rack 20 minutes before serving. Clafouti can be refrigerated,
covered,
> up to 1 day.
>
>
> Bob
>
>

On 22 May 2006 02:03:03 -0500, Bob Terwilliger wrote:

>
> I love clafoutis, though I've never made one with peaches. The following
> recipe is from the Martha Stewart web site. Is it the same as the recipe in
> the magazine?
>
> Peach-Raspberry Clafouti

I've only had plum clafouti once. What's the difference between
clafouti and cobbler (something else I don't eat often... "crisp" is
my choice).
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:

>
> > I love clafoutis, though I've never made one with peaches. The following
> > recipe is from the Martha Stewart web site. Is it the same as the recipe in
> > the magazine?
> >
> > Peach-Raspberry Clafouti
>
> I've only had plum clafouti once. What's the difference between
> clafouti and cobbler (something else I don't eat often... "crisp" is
> my choice).

The difference is like night and day. I think of Clafouti as being like a fruit
filled cross between a custard and a crepe while a cobbler is more like a pie
filling with biscuit on top.

On Mon, 22 May 2006 22:59:37 +0200, Steve Y wrote:

> I only use bay when instructed to by a recipe because I don't like the
> smell. What dishes "need" bay for them to really work ?
>
Philippine style adobo for starters. I can live quite happily without
bay too, but it's necessary in adobo.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:

> I've only had plum clafouti once. What's the difference between
> clafouti and cobbler (something else I don't eat often... "crisp" is
> my choice).

Imagine making a peach pie: In the filling, all the fruit is cooked
together.

A cobbler is like the peach pie: The filling is fruit all cooked together,
but a cobbler has biscuit-like islands rather than a pie crust.

Now imagine making a custard pie, and putting peach slices on top of the
custard.

A clafouti is like the custard pie with peach slices: The custard keeps the
fruit pieces separate. Now imagine that same thing without the pie crust,
and you've got something close to a clafouti. It's not EXACTLY a clafouti
because the flour in the clafouti batter gives it a character that's a
little like a very custardy baked pancake.

If you like custards or if you like Dutch pancakes, then you ought to try a
clafouti for yourself.

Bob

My experience is that people use the term cobbler very loosely. The members
of this group seem to know what they are talking about. Formally a cobbler
is fruit covered by biscuit dough. I do not care for it much. Crisps and
deep dish pies appeal to me more. The clafouti has the fruit embedded in a
matrix of pudding made of eggs, milk flour, sugar, vanilla, and other
complementary flavorings. If you listen to many people talking about
"cobblers", you will find that they are describing pies or even crisps. It
drives me nuts.
Sincerley yours,
Edward Warren

"sf" > wrote in message
...
> On 22 May 2006 02:03:03 -0500, Bob Terwilliger wrote:
>
> >
> > I love clafoutis, though I've never made one with peaches. The
following
> > recipe is from the Martha Stewart web site. Is it the same as the
recipe in
> > the magazine?
> >
> > Peach-Raspberry Clafouti
>
> I've only had plum clafouti once. What's the difference between
> clafouti and cobbler (something else I don't eat often... "crisp" is
> my choice).
> --
>
> Ham and eggs.
> A day's work for a chicken, a lifetime commitment for a pig.

asked:

>I only use bay when instructed to by a
> recipe because I don't like the smell.
> What dishes "need" bay for them to
> really work ?

I have heard, but never tried, about a baked potato. Cut a baking potato
in half longways, put a few bay leaves between the halves reassembled
and bake normally. I imagine with fresh bay it would be good.

DOGS RULE

DEW wrote:

> My experience is that people use the term cobbler very loosely. The
> members of this group seem to know what they are talking about. Formally
> a cobbler is fruit covered by biscuit dough. I do not care for it much.
> Crisps and deep dish pies appeal to me more. The clafouti has the fruit
> embedded in a matrix of pudding made of eggs, milk flour, sugar, vanilla,
> and other complementary flavorings. If you listen to many people talking
> about "cobblers", you will find that they are describing pies or even
> crisps. It drives me nuts.

In the "Cobbled Together" episode of "Good Eats," Alton Brown describes the
differences between cobbler, pandowdy, buckle, betty, crisp, slump, and
grunt (and probably one or two others I've forgotten).

Bob

"Dr. Edward Warren" > wrote in message
...
> Bay leaves can be left out of everything if you desire. They add much to
> beef soups and stews. It is a spice that even goes well with sweet things
> like peaches. The flavor of dried bay is often missed because they are
> past
> their prime. Try some dishes with and without, using fresh bay and see
> the
> difference. The bay leaves should be removed before eating, since the
> edges
> can be sharp.
> Good luck,
> Edward Warren
>
> "Steve Y" > wrote in message
> ...
> I only use bay when instructed to by a recipe because I don't like the
> smell. What dishes "need" bay for them to really work ?
>
> Steve
>
> PS We bought a 1? seedling in a garden centre and it is now the most
> prolific thing in our courtyard regardless of how hard we treat it, each
> year we lop 60cms off the top just to keep the light coming into the
> kitchen.
>
>
>
>
> Dr. Edward Warren wrote:
>> I have just learned how wonderful fresh bay leaves are and I have planted
> a
>> tree. It has older dark green leaves that are 3 inches long and young
> light
>> green leaves that are half that size. Does anyone know which are
> preferable
>> or even whether it makes a difference?
>> Thank you,
>> Edward Warren
>>
>>
>>
>
>The bay leaves should be removed before eating, since the edges
> can be sharp.

My understanding also is that bay leaves should removed before storing the
dish as bay leaves are poisonous.
Don't ask me to prove it -- it's something I've read a good-many times.
:-)))
Dee Dee

"sf" > wrote in message
...
> On Mon, 22 May 2006 22:59:37 +0200, Steve Y wrote:
>
>> I only use bay when instructed to by a recipe because I don't like the
>> smell. What dishes "need" bay for them to really work ?
>>
> Philippine style adobo for starters. I can live quite happily without
> bay too, but it's necessary in adobo.

Adobo means:
noun: a dish of marinated vegetables and meat or fish; served with rice
http://fooddownunder.com/cgi-bin/recipe.cgi?r=101306

It looks like this recipe is only cooked in the 'marinade' ingredients, not
marinated previously to cooking. Is this what makes this dish "Philippine
style"? the fact that is is not marinated BEFORE cooking?
Thanks,
Dee Dee

Dee Randall wrote on 23 May 2006 in rec.food.cooking

> My understanding also is that bay leaves should removed before storing
> the dish as bay leaves are poisonous.
> Don't ask me to prove it -- it's something I've read a good-many
> times.
> :-)))
> Dee Dee
>

It is a urban myth...In truth it is the seratated leaves (seems they have
little hooks)...left in a dish they could cause a choking hazard. I used
powered bay leaves when I make soup.

--
-Alan

"Mr Libido Incognito" > wrote in message
...
> Dee Randall wrote on 23 May 2006 in rec.food.cooking
>
>> My understanding also is that bay leaves should removed before storing
>> the dish as bay leaves are poisonous.
>> Don't ask me to prove it -- it's something I've read a good-many
>> times.
>> :-)))
>> Dee Dee
>>
>
> It is a urban myth...In truth it is the seratated leaves (seems they have
> little hooks)...left in a dish they could cause a choking hazard. I used
> powered bay leaves when I make soup.
>
> --
> -Alan

Thanks, Alan.
I've never heard of powered bay leaves; not even powdered ones!
:-)))))

Dee Dee

Dee Randall wrote on 23 May 2006 in rec.food.cooking

>
> "Mr Libido Incognito" > wrote in message
> ...
> > Dee Randall wrote on 23 May 2006 in rec.food.cooking
> >
> >> My understanding also is that bay leaves should removed before
> >> storing the dish as bay leaves are poisonous.
> >> Don't ask me to prove it -- it's something I've read a good-many
> >> times.
> >> :-)))
> >> Dee Dee
> >>
> >
> > It is a urban myth...In truth it is the seratated leaves (seems they
> > have little hooks)...left in a dish they could cause a choking
> > hazard. I used powered bay leaves when I make soup.
> >
> > --
> > -Alan
>
> Thanks, Alan.
> I've never heard of powered bay leaves; not even powdered ones!
> :-)))))
>
> Dee Dee
>
>
>

seems the 'd' on my keyboard is missing.

--
-Alan

On Tue, 23 May 2006 07:06:54 -0400, Dee Randall wrote:

> It looks like this recipe is only cooked in the 'marinade' ingredients, not
> marinated previously to cooking. Is this what makes this dish "Philippine
> style"? the fact that is is not marinated BEFORE cooking?

Frankly, it cooks so long in the liquid (absorbing flavor).... there
is no point in marinating the meat before hand.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

In article >,
sf > wrote:

> I've only had plum clafouti once. What's the difference between
> clafouti and cobbler (something else I don't eat often... "crisp" is
> my choice).

Clafouti has a thin batter poured over the fruit and baked all around
it and cobbler has a kind of biscuit/scone top crust baked on top.

Regards,
Ranee

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