1 cup dried white beans, soaked for 8 hrs. and drained, or 1 can white beans
1 whole clove
1 medium onion, peeled and left whole
2 1/2 lb smoked ham hocks
3 qt water
6 fresh parsley sprigs
1 bay leaf
1 fresh thyme sprig
2 garlic cloves, finely chopped
1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)
cabbage, cut into 1/2-inch pieces to make 6 cups
1/2 stick (1/4 cup) unsalted butter, softened
12 (1/2-inch-thick) slices from a baguette
Bay Leaves
The bay leaves in your share this week were grown locally in Reedville. They were harvested last Fall and have been curing for several weeks. Enjoy!
http://en.wikipedia.org/wiki/Bay_leaf
Bay leaf is the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. Bay leaves also contain the essential oil eugenol.
The bay laurel tree has been cultivated since the beginning of recorded history. The bay leaf originated in Asia Minor, and spread to the Mediterranean and other warm weather countries. Bay leaf does not grow in cold climates. Turkey is one of the main exporters of bay leaves, although they are also grown in areas of France, Belgium, Italy, Russia, Central America, North America, and India.
Bay leaves are a fixture in the cooking of many cuisines, including European (especially Mediterranean and French), North American, and Indian. They are used in soups, stews, meat, seafood braises, pâtés and vegetable dishes. In Indian (Sanskrit name Tamaalpatra, Hindi Tezpatta) and Pakistani cuisine bay leaves are often used in biryani, other rich spicy dishes - although not as an everyday ingredient in home cuisine - and as an ingredient in garam masala.
Bay leaves remain very stiff even after cooking so it is important to remove from food before eating. The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving. If crushed or ground before cooking, the leaves impart more of their desired fragrance, but should be used in a muslin bag or tea infuser for easy removal.
The laurel tree that the bay leaf comes from was very important both symbolically and literally in both Greece and Rome. The laurel is found as a central component in many ancient mythologies that glorify the tree as a symbol of honor. Bay leaves are one of the most widely used culinary herbs in Europe and North America.
In the Middle Ages bay leaves were believed to have many useful qualities. The leaf contains lauric acid, which when used in a pantry repels meal moths[5], flies and roaches. It contains compounds called parthenolides, which have proven useful in the treatment of migraines. Bay leaves have many properties that make them useful for treating high blood sugar, bacterial and fungal infections, and gastric ulcers. Bay leaves and berries have been used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Bay Oil, or Oil of Bays (Oleum Lauri) is used in liniments for bruising and sprains. Bay leaf has also been shown to help the body process insulin more efficiently, leading to lower blood sugar levels. It has also been used to reduce the effects of stomach ulcers. Bay Leaf contains eugenol, which has anti-inflammatory and anti-oxidant properties. Bay leaf is anti-fungal and anti-bacterial, and has been used to treat rheumatism, amenorrhea, and colic.
Cabbage and White Bean Soup – a classic Basque Soup
Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, 40 to 50 minutes.
Peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
Serve soup with toasts.
Newsletter written by John and Alice Cooper.
Bon Appetit!