This is my 100th post!!!!!!  I am so happy that I started this journey and even though it takes me a lot of time and effort to share my recipes in this blog every week, it is greatly satisfying and fulfilling (like my Blueberry Pound Cake). Ja, Ja!  For this I am grateful and thank you for your continued support and kind comments during the past 11 months.

The following is more of a method than a recipe. Most stocks, soups and stews need to have flavor infused in them while being cooked, but you don’t necessarily want to have the bits and pieces of the herbs and spices in every bite.

Bouquet Garni, is the term used in french language and culinary jargon to identify a group of herbs tied together and added to infuse flavors in stocks, soups and stews, which is then removed before serving.  I once read that there is no canned commercial chicken/beef stock in France, that they are all home made or from dehydrated bouillons.  I don’t live in France, so I don’t know how much truth there is to that. What I know is that not all commercial brands of broth/stock are created equal and I am selective of the ones I use. So whenever I have the chance, I make my own stock and use the commercial ones when I have no other choice. For me, some dishes, like Paella, are only as good as the stock and as the sofrito you use, and the bouquet garni is essential for the stock.

There is no specific recipe for bouquet garni, but it usually includes bay leaves, thyme and parsley.  I also add some vegetables to mine and place all ingredients inside a cheesecloth, tie it with the butcher’s twine and place it inside a large spice ball I own to give flavor to my stocks (once it is made you will have to add salt to suit your taste).  I also use it as the base for making clear soups and remove it prior to consumption.  I don’t use it much for stews, because I think the chopped vegetables and herbs thicken the sauce and give it character.  Sometimes when I make stewed beans I add the whole herbs, peppers and onions and remove them before serving.

Here I am just showing you the concept of how I make my bouquet garni, but feel free to put the herbs you like most in yours.

Enjoy!

Bouquet Garni

Ingredients

2 bay leafs

1 tsp oregano

1 tsp thyme

1/4 tsp whole peppercorns

1 tsp coarse grain salt

1 whole small celery stalk cut into 2 inch pieces, include leaves

4 inch tip of carrot cut into 2

1/4 of a small onion cut in 2

2 garlic cloves cut into 2

10×10 inch cheese cloth

cooking twine to tie bouquet garni

optional: add fresh parsley or basil leaf

Procedure

1.  Cut a 10×10 inch cheesecloth and place all herbs, vegetables and spices in the middle.  Tie with a cooking twine very tightly to make a satchel.  Use to infuse your favorite stock/broth, soup or stew.