Bay Leaves for Valentine's Day

Available from McFadden Farms

Valentine's Day is around the corner and thinking of it brings an old, old tradition to mind. The night before Valentine's Day, young women in Europe and Britain, placed a few bay leaves either under their pillows or in little red bags pinned to them. This was said to let them see,in their dreams, who their future husbands would be. The Victoria ladies also liked to chant “Good Valentine, be kind to me, in dreams let me my true love see", as they prepared their little bags.



Most of us have bay leaves (Laurus nobilis), also known as Turkish bay, bay laurel, or sweet bay, in our kitchens. They are well known for the wonderful flavour they impart when cooked in both savoury and sweet dishes. They are also known for their medicinal properties.



Bay leaves contain folate, dietary fiber, vitamins A, C and B6, calcium, manganese, iron and phyto-nutrients. Their oil contain cineole, linalool, alpha-pinene, alpha-terpineol acetate, mucilage, tannin, and resin. Bay leaves properties include being an anti-inflammatory, anti-oxidant, anti-bacterial and anti-fungal.

  

Some of the health benefits bay leaves have due to their excellent properties are stimulating the appetite, aiding in the digestion and absorption of food, reducing flatulence, and treating upper digestive tract disorders. Bay leaves also help both externally and internally by easing arthritic aches and pains and as an aid in the treatment of bronchitis. Some find the tea to be useful in the treatment of migraines. A tea made from bay leaves can cure dandruff. Rub into the scalp and leave on for half an hour before rising. Do this regularly.



WARNING: Pregnant women should avoid eating in excess as they can cause menstruation.



In the kitchen bay leaves are known for their being an ingredient in a bouquet garni and in court bouillon. It should be noted for those growing their own tree that the fresh bay leaf is very mild and does not develop its full flavor and aroma until several weeks when it is fully dry. Bay leaves are generally crushed or ground before cooking. If cooking with whole leaves, remove before serving the food as they can cause choking or cut the tongue. Use in rice and vegetable dishes, sauces, pickling, puddings and as a tea.



A bay leaf tree in a pretty pot is a great present for both a male or female on Valentine's Day as it is a present that will live forever.

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Thyme and Mushroom Gravy

By Celia Brooks Brown From BBC-Food 

2 tbsp olive oil

1 onion, sliced

2 tsp fresh thyme leaves

1 bay leaf

50gms / 1-3/4ozs mushrooms, coarsely chopped

2 tbsp plain flour

125mls / 4-1/2fl ozs port or other fortified wine

250mls / 8-1/2fl ozs  vegetable stock

2 tbsp dark soy sauce

Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes). Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes). Remove and discard the bay leaf. Pour the gravy into a jug and serve. Serves 4.

Turkish Pilaf

By Niki of Nikibone        

6 tbsps Vegan marg

1 cup rice

1-1/2 cups finely chopped onion

1/2 tsps salt

1 bay leaf, crumbled

1/4 tsp cinnamon

1/2 cup raisins

1/2 cup sliced toasted almonds

2 cups vegetable stock

Preheat the oven to 375F/190C. melt the margarine in a skillet. Stir in the rice and cook over low heat until all the grains glisten. Add the onion and cook, stirring until they are soft. Put the mixture into a 1.5 quart casserole. Add the salt, bay leaf, cinnamon, raisins and almonds. Heat the broth to a boil, mix with all the ingredients in the casserole, cover and bake for 45 minutes.

Spanish Green Beans and Tomatoes

By Jed at AllRecipes         

A traditional Spanish side dish~Jed

2 tbsps olive oil

2 cloves garlic, crushed

2 lbs / 0.9kg fresh green beans, cut into 1" / 2cms lengths

3 cups canned diced tomatoes with their juice

1 tbsps chopped fresh chives

3 tbsps pine nuts

2 tbsps lemon juice

1 bay leaf

salt and pepper, to taste

Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes. Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving   Serves 6

Coconut Payasam (Better than Rice Pudding!)

From the Go Dairy Free Newsletter - Recipe by Chef Jason of the Vegan Culinary Experience.

This is a nice accompaniment to a spicy dish as the coolness, starchiness, and sweetness of the dish will counteract the spicy course. Try serving this with a spicy cauliflower and tomato dish ~ Chef Jason

1/2 cup of long grain rice

1-1/2 cups of coconut milk

1-1/2 cups of almond milk

Option: Almond milk instead of coconut milk

1 tbsp of currants or raisins

1/2 tsp ground cardamom

2 bay leaves

4 tsp of slivered almonds

4 tsp of turbinado sugar

Option: 1/4 cup of broken vermicelli

Bring the coconut and almond milk to a boil. Add all of the ingredients and stir. Cover the pot and reduce the heat to low. Cook this for about 18-20 minutes. Chill the dessert for about 30 minutes. Add more coconut milk as necessary once it is fully chilled. Option: Break the vermicelli, then toast it over a medium heat in a dry pan until it browns. Add it to the pot with the rest of the ingredients.

Presentation: Try serving this in a small glass. It’s the right size for a dessert and it showcases the color of the dessert. Leave a bay leaf in the glasses, too, as it looks exotic and provides a good color contrast. 4 servings.

Almost Hands-Free Dill Pickles

From RealSimple      

4 Kirby cucumbers (about 1 pound), quartered lengthwise

3/4 cup white wine vinegar

1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced

2 cloves garlic, smashed

2 tbsps sugar

1 tsp dill seed

1 tsp black peppercorns

1 bay leaf

kosher salt

Place the cucumbers in a 1 quart/0.95litre jar or some other container with a tight-fitting lid. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.Makes 16 spears

Fantastic Figs

Image via Wikipedia

There is nothing nicer than a fresh, organic, wonderfully sweet fig. Sadly they are not available all year round, so the next best option are dried figs. Figs are very nutritious, great for your health, and can be added to both sweet and savoury dishes.

Figs are the fruit of the Ficus tree, which is a member of the Mulberry family. They can be traced thousands of years ago to Egypt and later to Greece and Rome where they were held in high esteem.  Spanish missionaries introduced them to the Americas. Figs come in many varieties and colours, like the pale green/yellow Calimyma with amber flesh, the dark purple  Mission with pink flesh and the green Adriatic with tan flesh.

They are a very healthy fruit to add to your five-a-day, whether they are fresh or dried.  They are a good source of soluble and insoluble dietary fiber, potassium, manganese, iron, vitamin B6 and calcium. Figs are low in sodium but high in fruit sugars.  Internally figs' potassium helps to control blood pressure, their fiber content is a good weight management aid and also relieves constipation, their calcium helps to promote good bone density and drinking fig juice helps to soothe irritated bronchial passages.. Externally the juice of green figs is said to soften corns, reduce skin pigmentation, and relieve many other skin problems. Fig leaves are said to help diabetic patients reduce their amount of insulin intake.

Note : Figs contain measurable amounts of oxalates. Therefore individuals with kidney or gallbladder problems may want to avoid eating figs.

Fresh Figs are very perishable so only purchase what you intend eating in a few days. Store figs in the fridge.  They can also be frozen. Freeze individually then store in a plastic container in the freezer for up to 3 months.  Freezing will change the texture and the figs will be much softer when thawed, but will still be very tasty. Some people like to dehydrate any excess figs rather than buy commercially dried figs. If buying commercially dried figs, look for those that are organic, sun-dried, and which have no added sulphites.  

Figs are in season in the North at the moment, so those lucky enough to see them in your local shops, pop a few in your basket and enjoy a very tasty treat.

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There was an Old Person of Ischia,

Whose conduct grew friskier and friskier;

He danced hornpipes and jigs,

     and ate thousands of figs,

That lively Old Person of Ischia.

Edward Lear  (1812-1888)

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Fig and Mint Salad

From About.com   By Jolinda Hackett,

This unusual combination of figs and fresh mint makes for an unusual raw food salad ~ Jolinda

handful of fresh strawberries, sliced

6 fresh figs, sliced

2 tbsp agave nectar

2 tbsp balsamic vinegar

2 tbsp fresh mint, chopped

Toss together all ingredients in a large bowl until fruits are well coated. Enjoy!

Nutty Fig Bites

By The Vegan Chef    

20 dried figs

1 cup pecans or peanuts

1/2 cup raisins

1/4 tsp cinnamon

1/3 cup peanut butter

finely chopped peanuts

In a food processor, place the figs, pecans, raisins, and cinnamon, and process for 1 minute to combine. Add the peanut butter and pulse a few times to combine. Using your hands, roll the mixture into 1-inch balls, and then roll the balls in the finely chopped peanuts. Store in an airtight container. Yield: 2 Dozen

Fresh Fig and Rose Smoothie

From the Chocolate and Zucchini blog.

6 ripe black figs (about 250gms/9ozs)

2 or 3 large oranges (about 250 ml / 1 cup juice)

2 tsps rose water, plus more to taste

Remove the very tip of the fig stems and quarter the figs. Juice the oranges. Combine the quartered figs, orange juice, and rose water in a blender, and whizz until smooth. Taste, and add a little more rose water if desired. Serves 2

Marinated Green Bean Salad with Dried Figs, Almonds and Olive Vinaigrette

From California Figs   Created by The Chef's Table Restaurant, Fresno, CA

1 shallot, white part only, minced

2 cloves garlic, thinly sliced

2 tbsps balsamic vinegar

6 tbsps virgin olive oil

1/4 cup pitted mixed ripe and green olives, chopped fine

2 cups fresh green beans, trimmed, cut crosswise in 1/2-inch length, and blanched

6 dried California figs, diced 1/4-inch

4 tbsps sliced almonds, toasted

In large bowl, combine shallot, garlic, vinegar, olive oil and olives; mix well. Add green beans, figs and almonds; toss to coat well. Cover and chill. Divide and serve on lettuce leaves, if desired. Serves: 4