Bouquet Garni

Bouquet Garni

Bouquet garni is a small bundle of herbs classically used to season French Provençal dishes. Traditionally it will include a sprig each of thyme, parsley, and marjoram plus a couple bay leaves tied together in a bunch that is put into a soup or stew. As it cooks the herbs infuse the dish and the leaves soften and fall off leaving the stems and large leaves to be removed when cooking is complete

Dried bouquets garni are available in gourmet shops, or make your own from fresh herbs or a combination of fresh and dried herbs. Simply bunch a bay leaf, a few springs of thyme and parsley, then secure end with string or tie up in cheesecloth.

Recipe for Bouquet Garni
For a fresh bouquet, use 3 sprigs of parsley, 1 sprig of marjoram, 1 sprig of thyme leaves and 2 bay leaves. Tightly tie the bundle together using string or wrap securely in cheese cloth and tie. Another variation bundles the herbs in the leaf of a green leek. The composition of a Bouquet Garni may vary, and it may also include, like in Provence, some rosemary or try orange peel, cloves, peppercorns, fennel leaves or celery leaves . The herbs can also be enclosed in a small cheesecloth bag, which is particularly useful for dried ingredients, or you may consider using a tea infuser. The size of a Bouquet Garni will depend on the size of your pot.

Smothered Veal with Bouquet Garni

Ingredients:
4 tablespoons unsalted butter
2 pounds veal breast, trimmed and cut into 1-inch cubes
2 carrots, peeled and cut into rounds
1 leek, white portion only, well rinsed and cut crosswise into 1/2-inch pieces
1 stalk celery, trimmed and cut crosswise into 1/2-inch pieces
12 small pearl onions, peeled and trimmed
4 tablespoons flour
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 quart chicken stock
1/2 cup dry white wine
1 bouquet garni, recipe below
8 ounces assorted mushrooms, wiped clean, stems discarded, caps left whole
2 tablespoons fresh lemon juice
1/4 cup heavy cream
2 tablespoons chopped thyme
1 tablespoon chopped sage
1/4 cup chopped fresh parsley, garnish
Wild rice mix, accompaniment

Preparation:
In a Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add the veal and sear on all sides. Remove the veal to a plate and set aside.

Add the remaining butter and melt. Add the carrots, leeks, celery, and pearl onions, and cook, stirring, until soft, 3 minutes. Add the flour, garlic, salt, and pepper, and cook, stirring, for 30 seconds.

Add the stock, wine, reserved meat, and bouquet garni and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the meat is tender, 1 to 1 1/2 hours. Discard the bouquet garni and add the mushrooms. Cook for 15 minutes, or until the mushrooms are cooked through and tender. Add the lemon juice, cream, and herbs.

Pour the sauce over the meat and vegetables and sprinkle with the parsley. Serve hot over wild rice mixture.

Eggs poached in Beaujolais with Bouquet Garni

Ingredients:
1 stalk celery
1 sprig thyme
1/4 bay leaf
1 leek, white part only
4 tablespoons softened unsalted butter
2 tablespoons all-purpose flour
12 baby onions, peeled
1 bottle Beaujolais
1 clove garlic, crushed, plus 1 clove, split in 1/2
8 eggs
Salt and ground white pepper
4 pieces toast, 3 by 3 inches in size

Preparation:
Make a bouquet garni by placing the celery, thyme, bay leaf, and leek white together. Tie with twine to form a bundle. Make the beurre manie by placing 2 tablespoons of softened butter in a small bowl with the flour and mix the 2 together with your fingers until smooth. Break the mixture into pea-sized pieces and reserve.

Melt the remaining 2 tablespoons of butter in a saucepot. Add the onions and cook to color lightly. Then add the wine, crushed garlic, and bouquet garni. Bring to a boil, lower the heat immediately, and simmer uncovered for 20 minutes. Lift the onions and bouquet garni out with a slotted spoon and discard.

Strain the wine through a sieve and return it back to the pan. Heat until simmering. Break an egg into a teacup, and then slide it gently into the hot wine. You can poach up to 4 eggs at 1 time. Poach the eggs for 4 minutes, them lift them out with a slotted spoon. Place them on a plate and cover with aluminum foil to keep warm while poaching the second batch of eggs. Place these eggs on a plate and cover with foil as well. Add the beurre manie to the wine and bring it to a boil, stirring constantly. Season the sauce with salt and pepper.

Rub 1 side of each piece of toast with a piece of garlic. Place the toast into the bottom of shallow bowls. Place 2 eggs on top of each piece of toast. Spoon the Beaujolais sauce over the eggs and serve.

Potato and Leek Soup with Bouquet Garni

Ingredients:
1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives

Preparation:
Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Provençal Stew with Rouille and Bouquet Garni

Ingredients:
1/4 cup mayonnaise
1 garlic clove, minced
Pinch of cayenne pepper
Bouquet Garni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel)
3 tablespoons olive oil
1 3/4 cups chopped fresh fennel bulb (from 1 large)
1 cup thinly sliced leek (white and pale green parts only)
1/2 cup dry white wine
1/4 teaspoon saffron threads
3 cups low-salt chicken broth
1 1/2 pounds halibut fillets, cut into 1-inch pieces
4 1-inch-thick baguette slices

Preparation:
Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. (Can be prepared 1 day ahead.)

Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.

Meanwhile, preheat oven to 375°F. Brush baguette slices with remaining 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, about 8 minutes. Spread rouille on toasts. Ladle stew into wide soup bowls, top with toasts, and serve.

Makes 4 servings.