bay leaves


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bay leaves

wreath used as victor’s crown. [Heraldry: Halberts, 20]
See: Victory
References in periodicals archive ?
Remove and discard the bay leaves, then lightly crush the beans with a potato masher.
Fry the onions, celery and parsnips with the bay leaves for 10 minutes until golden brown.
Place the water, sugar, vinegar, bay leaves, thyme sprigs and a pinch of salt in a saucepan, stirring to dissolve the sugar.
I went back to Carrefour and picked up a fresh-looking packet of Bayara bay leaves. The leaves were green.
California bay leaves are more pointed and slender, with a much stronger flavor.
Martha Stewart's Turkey Brine: For a 20-pound bird, bring 1 quart water, 1 1/2 cups coarse salt, six bay leaves, 2 tablespoons whole coriander seeds, 1 tablespoon dried juniper berries, 2 tablespoons whole black peppercorns, 1 tablespoon fennel seeds, and 1 teaspoon black or brown mustard seeds to a simmer.
Add the stock and bay leaves, reduce the heat and simmer gently for about 30 minutes.
INGREDIENTS 300g split peas (green are traditional for this Finnish recipe, but yellow are fine) Pinch of bicarbonate of soda 1 small ham hock 1 onion, stuck with 2 cloves 2 bay leaves 1 blade of mace 1 onion, diced 1 carrot, diced 1tbsp hot mustard 100ml whipping or double cream (optional) Freshly ground black pepper METHOD SOAK the peas overnight in a big bowl of cold water with a pinch of bicarbonate of soda - bicarb helps to soften pulses.
You will need two sterilised 400g jars 600g small onions or shallots 35g salt 500ml water 2 teaspoons coriander seeds 2 teaspoons mixed peppercorns 2 chillies split lengthways 2 bay leaves 650ml white wine vinegar 1 Peel the onions or shallots, whichever you're using.
Argyll wild venison stew (serves 6) INGREDIENTS 1kg stewing venison, cut into cubes 3 bay leaves 1/2 pint red wine 1 large chopped onion 50g butter 1tbsp vegetable oil 25g flour 1 pint venison or beef stock 1tbsp rowan or red currant jelly Seasoning METHOD 1.
For the lamb mix: Put the lamb, onion, garlic, oregano, mint, bay leaves and cinnamon in a large non-stick saucepan or saute pan and cook over a medium heat for five minutes.
INGREDIENTS For the lamb mix: 500g lean minced lamb 1 medium onion, finely chopped 2 garlic cloves, crushed 11/2 tsp dried oregano 1tsp dried mint 2 bay leaves 1 cinnamon stick 2tbsp plain flour 100ml red wine 400ml lamb stock 400g canned chopped tomatoes 2 tbsp tomato puree 2 medium courgettes, trimmed, halved lengthways and sliced 2 medium aubergines, each about 275g, cut into 1cm rounds, ends discarded 1 tbsp olive oil For the white sauce: 500ml semi-skimmed milk 4 tbsp cornflour 2 bay leaves 1/2 tsp grated nutmeg 20g parmesan METHOD 1.