Bonnies Homemade Bouquet Garni Spice Recipes

Steps:

• 1. HOW TO MAKE A FRENCH BOUQUET GARNI: Combine all herbs in a small bowl. Since spices lose their flavor as time passes, do not make large batches of bouquet garni. Instead, make smaller batches that can be used within one month. Keep the spices inside an airtight container in a cool, dark area. Avoid storing them above the stove as heat can interfere with the spices' flavor. Your aim in making a bouquet garni should be to produce a balanced, complex flavor that makes your diner want to take another bite, not analyze it. In other words - don't overpower your dish with the bouquet garni.
• 2. This traditional French bouquet garni will add real French flavor to any Provencal dish. If you're not into French cuisine use it to complement your salads, vegetables, meat dishes and even hot desserts.
• 3. HOW TO MAKE A TRADITIONAL BOUQUET GARNI: It's easy to make. Let's start with the traditional bouquet garni. A simple but flavorful "broth posy" consisting of parsley, time and bay leaf.
• 4. Tie the herbs together in a little bundle with a piece of string. Add the bouquet garni to any stew, sauce or casserole you are preparing. You can use either fresh or dried herbs. Typically it is added at the beginning of a soup, sauce or stew recipe and allowed to simmer for a long time with the other ingredients. At the finish of the cooking time, it will be removed and discarded.
• 5. Cook's Tip: Some other suggestions for bouquet garni: Beef: marjoram, oregano, orange zest, parsley, thyme Pork: marjoram, rosemary, sage, and thyme Lamb: garlic, mint, rosemary, savory, thyme Fish: basil, cilantro, fennel, parsley, thyme Chicken: marjoram, sage, savory, tarragon, thyme,

Steps:

• Make ingredients into a bundle with the herbs on the inside .
• Lightly tie with white string.
• Leave a long enough "tail" to tie to the handle of the pan for easy removal at the end of cooking.

Steps:

• Wrap 2 parsley sprigs, 1 bay leaf, 1/8 tsp thyme, and 1/8 tsp tarragon in a 6" square of cheesecloth.
• Tie into a bag using kite string.
• Pack herb bouquets into a wide-mouthed canning jar, with a clamped lid.
• Use as a seasoning for stews or sauces, adding bouquet during the last 30 minutes of cooking.

Steps:

• Tie ingredients together with string. Tying the bundle in cheesecloth makes it easier to retrieve from the pot.

Steps:

• Cut six double layers of cheesecloth in 6-inch squares.
• Cut six 5-inch pieces of string.
• Place basil, oregano, rosemary, savory, thyme, tarragon, celery seeds, if using, and garlic flakes in small bowl.
• Toss together until well combined.
• Place 1 bay leaf (3 pieces) in the center of each cheesecloth square.
• Divide the herb mixture evenly among each bundle.
• Bring edges of one piece of cheesecloth together in center.
• Tie securey with one piece of string.
• Repeat with remaining bundles.

Steps:

• Combine all herbal ingredients.
• Lay each square of cheesecloth separately on a table; onto each square place 2 rounded teaspoons.
• of herb mix; tie each square into a bag (bring all 4 corners together, tie).
• Store in tightly covered jar.
• Immerse 1 bag in soup or stock during the last 30 minutes.
• of cooking.