I have made my own bouquet garni in the past, but none looked as beautiful as those from my friend Ang, over at Parisienne Farmgirl.
Taking my cues from her, I gathered up what I could from my own herb garden and set to work.
Provencal Bouquet Garni
The end product, tho not as visually appealing as Ang's, will be just as tasty!
I am drying these out in the sun for a couple of days, but I think to hasten the process I will pop them in my dehydrator for a few hours.
Magic Sauce ingredients
olive oil, rosemary, thyme, oregano, sweet paprika, garlic, bay leaf, red pepper flakes, sea salt, lemon juice
One of my favorite food blogs is 101 Cookbooks, written by Heidi Swanson.
She recently posted this recipe, and I knew I had to try it.
Easy-peasy for sure, and I had all of the ingredients on hand so....
I have already drizzled a bit on homemade hummus (mmmm...)
and also on a bit of leftover humdrum rice.(yummo)
I will also be trying it on a chicken/sun-dried tomato pasta dish later this week.
The only thing I did differently was to just break my bay leaf in a couple of pieces, not grind it up.
Just my own personal feelings about eating bay leaves...
tho Heidi says it is perfectly fine.
Perhaps with fresh bay, which is very soft and tender...
which mine is definitely not.
I would definitely say this is a keeper...
I have been extra busy this canning season, using my OLD pressure canner to can pinto beans, ground beef, stew, salsa, tomatoes, and peaches.
The beauty of pressure canning is the lack of heat in the kitchen.
No steamy hot water baths, just a medium flame on the burner, with no heat escaping the pot.
Now...if only I had a canner that wasn't from the Flintstones era, I think I would be happy!
NOT cheap...I have checked Craigs List and e-bay....
So I will continue with my "vintage" one until something better comes along.
In Christ alone,