It’s a chameleon flavor; scent shifting to blend with other flavors and become more than the sum of its parts. Like a hostess at the party, bay gets the other flavors to mingle and talk to each other.
I never gave bay much thought, it was the leaf in the soup or sauce, and if it wound up on your plate, you won a quarter.Read More
Fennel Field I’m not done exploring the fennel and bay flavor duo. It worked very well with roasted orata (sea bass). The fennel branches and dry bay leaf went into the fish cavity, along with a bit of mint and parsley stems. It totally rocked as base for seafood risotto!Read More