Bay leaf, what do you add it to when cooking ?

Question

have been given some fresh leaves what do I do with them ?
nothing too spicey have young children

Answer 1

Add it to anything you like, it is not spicy, it is a herb and just adds a fresh flavour to anything you are cooking. I forgot to mention you should remove the bay leaves before serving.

Answer 2

Bay is a subtle leaf, I put it into many beef based dishes such as cottage pie, or casserole. If the leaves are already dry keep them in a plastic sandwich bag in the larder or in an old spice jar once they are dry they last for who knows how long many months and probably years- but they would loose their pungency after a while I expect.

Two bay leaves in a casserole or with the mince during the simmering stage - remove from the mixture after cooking as they are not things to eat.

Answer 3

You jammy person. I wish I could have some fresh. You break them in half and add them to stews, casseroles, sauces, bolognese etc and remove before serving. If you have too many just put them on a baking sheet and dry, with the door open in a low oven or as my mother does dry them out doors when there is some sun - some hope in the next month or so though!

Answer 4

The Bay leaf is good for flavouring any meat, you only need one or two leaves for a stew, casserole, etc. It adds a body to the the sauce.
You can also stuff a few leaves into roasting fowl to add to the flavour of the gravy.
Use sparingly for it has sedative properties.

Answer 5

I've always used them in stews and meals prepared in crock pots. One dish I've used them in is a combination of a pound of hamburger, 1 can of green beans and 1 can of tomatoes. After you've cooked the hamburger, drain it then add the green beans, tomatoes and bay leaf along with some basil and oregano, let it simmer with a lid on it for about 20-30 minutes. It's simple and pretty good along with some homemade biscuits...

Answer 6

Hi,

You can add it to any food that has got gravy or sauce. But best with any kind of meat. It is essential in all Indian food. If you dont want it to be too spicy, you can add coconuut milk to make it mild. Look for Korma recipes in Indian food. It makes use of most of fresh leaves especially corriander and bay leaf.

Answer 7

Bay leaves need to be dried first before using in stews and soups...put your fresh leaves out on a newspaper [single layer, no piles or stacks] and depending on the climate where you are, they should fade down and get thoroughly dried out in a few days. Then put them in a screw-top jar and they'll last forever. Use one or two in a pot of stew or soup, or any kind of potroast, ragout, even in spaghetti sauce. Bay leaves aren't 'spicy', per se, they just have a nice flavour. One or two leaves per recipe is all you'll need. I picked bay leaves from a back yard tree we had before we moved to another part of the country ten years ago, and I just used the last of them a few months ago! Leave them whole, by the way, don't crunch them up...whole leaves are what you want.

Answer 8

I use it in soups, stews, and beans, just be sure to remove the bay leaf before serving. Specifically, I've made Chicken Soup, Beef Stew, Red beans and rice, and a tomato sauce for Spanish Omelettes all using a couple of dried bay leaves.

Answer 9

bay leaves arent spicey just fresh and fragrant add them to just about anything i put a couple in braised carrots the kids love them just take them out before eating

Answer 10

toss it in a pot roast. just remove before serving. (you use it to flavor, but don't eat it)
quick pot roast recipe:
buy a bottom round roast. rinse with water. coat lightly in four. brown in a dutch oven with butter and oil. when brown on all sides, add one can beef broth, one can water, the bay leaf, salt, pepper, bring to a boil. take off the stove and put it in (the whole pot with a lid) a 350degree oven for about an hour. then take out for a minute and add sliced raw potato, carrot, and parsnips, also a handful of fresh parsley. put back in the oven for about another hour or until vegetables are fork tender. remove from the oven, let rest, slice, and serve. I have young kids and they eat it. just let them put ketchup on the meat and potato part of the dish! it's easy to make.