Bay Leaf Select Whole (Laurus nobilis) 1 lb: K

This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Also called Laurel Leaf and Sweet Bay, Laurus nobilis, an evergreen tree of the family Lauraceae, is indigenous to countries bordering the Mediterranean. Bay leaf is a popular spice used in pickling and marinating and to flavour stews, sauces, pickles, stuffings, and fish. Bay leaves can be cooked for hours without much aroma loss. Fresh or dried bay leaves frequently show up in bouquet garni. Bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil, the principal component of which is cineole. The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking; they are sometimes marketed in powdered form. Baked Fish Scented With Lemon and Bay Leaf: http://www.fishsniffer.com/recipes/rockfish2.html: Line a 13 x 9 inch baking dish with a large piece of foil 2 lbs. whole fish or chunk of fish 4 bay leaves 3 stalks coriander, roots and stems only or 3 sprigs lemon thyme 2 finger chilies, slit down one side (small, medium-hot chiles) (opt.) 1 stalk lemon grass cut into short lengths cut on a bias into 5-6 pieces 2 Tbsp. soya sauce 1 Tbsp. olive oil or vegetable oil 1 Tbsp. minced ginger root 2 tsp. minced garlic 2 tsp. brown sugar or granulated sugar 4 tsp. lemon juice ¼ - ½ tsp. black pepper (opt.) 1 tsp. very finely chopped lemon grass or thyme leaves half lemon, thinly sliced Make a few cuts into the flesh of each side of fish; put in prepared baking dish. Add bay leaves, coriander, chiles, lemon grass (if using), soya sauce, oil, ginger, garlic, sugar, lemon juice and pepper; turn fish to coat. Marinate at room temperature 20 to 30 minutes, turning occasionally. Preheat oven to 375 degrees. Close foil over fish, sealing it well. Bake 40 minutes; remove from oven. Preheat broiler. Open foil; sprinkle fish with lemon grass or thyme, if using and cover with a layer of lemon slices. Baste with a little of the juice. Broil for 2-3 minutes. Transfer fish to warm serving platter. Strain juices; pour over fish. Serves 4. Potatoes with Bay Leaf: http://www.oldetimecooking.com/Recipes/Potatoes_with_bay_leaf.htm: 2 lb potatoes, peeled and cut into ½ inch slices (we enjoy ours unpeeled as well) 2 chopped garlic gloves 4 large bay leaves 2 cups chicken stock Fresh ground pepper and salt Brush a shallow bake-proof casserole with olive oil. Make a layer of half of the potatoes, garlic and bay leaves. Sprinkle with salt and pepper to taste and drizzle 2 tablespoons olive oil over top. Repeat with remaining ingredients same way as first layer. Pour the chicken stock over all, bring to a simmer and cook, covered, over low heat until the potatoes are tender and the liquid is absorbed, about ½ an hour. Pour off any remaining liquid, discard bay leaves and serve while hot. G