Bay Leaf Sauce Food

SIMPLE TOMATO SAUCE

Simple Tomato Sauce image

Provided by Giada De Laurentiis

Time 1h35m

Yield 6 cups

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

BAY LEAF SAUCE

Bay Leaf Sauce image

Make and share this Bay Leaf Sauce recipe from Food.com.

Provided by littlemafia

Categories Sauces

Time 15m

Yield 1 1/2 cup, 1 serving(s)

Number Of Ingredients 5

Ingredients

3/4 cup brown sugar
2 tablespoons flour
1 lemon, juice of
6 bay leaves
1 cup water

Steps:

Combine ingredients and cook slowly for 15 minutes.
Strain.

Nutrition Facts : Calories 691.8, Fat 0.2, Sodium 70, Carbohydrate 176.8, Fiber 0.7, Sugar 159.9, Protein 1.8

FRIED FRUIT WITH BAY LEAF SAUCE

Fried Fruit With Bay Leaf Sauce image

This is a wonderful dessert. A combination of fried summer berries (red currants, purple grapes) and sage leaves dipped into a tasty bay leaf sauce. The bay leaf sauce has a wonderful taste of vanilla and herbal flavors. Together with the fruity flavors of the still warm berries and the wonderful taste of fried sage this makes a summerly dessert.

Provided by Thorsten

Categories Dessert

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 17

Ingredients

4 egg yolks
2 tablespoons sugar
2/3 cup milk
1 cup whipped cream
6 fresh bay leaves
1/2 cup flour
1 tablespoon sugar
1 egg
1 tablespoon sunflower oil
1/3 cup milk
1 pinch nutmeg
1/4 teaspoon cinnamon, ground
1 -2 cup red currants
1 -2 cup purple grapes
10 fresh sage leaves
oil (for deep frying)
sugar

Steps:

Sauce (can be prepared in advance): mix all ingredients in a small pot. Heat on medium high heat and stir all the time. The mixture will thicken during heating to a temperature of about 175 F (80 C). It is important that during heating the mixture will constantly be stirred. Do not let the sauce boil. The sauce has the right conistency, if it builds a thick film on the backside of a tablespoon.
Remove sauce from heat and stir for 2 minutes. Set aside and let cool down completely.
Prepare berries: Wash small panicles of red currant and pat dry with paper towels. Wash grapes and cut into clusters of 3-5 berries.
In a suited pot or deep fryer heat about 2 inches high oil for frying.
Combine flour, sugar, ground nutmeg and ground cinnamon.
Mix egg, milk and 1 tablespoon oil. Add to flour mixture and beat until smooth.
Dip berries and sage leaves into batter.
Fry berries in hot oil for about 1 minute or until batter is light golden brown. Fry sage leaves until batter is light golden brown and puffed up.
Remove with slotted spoon; drain on paper towels.
While still warm sprinkle the fired red currant berries and the sage leaves slightly with some sugar.
Serve berries and sage leaves still warm with the cold bay leaf sauce.
NOTE: You can replace the berries in this recipe against others of your choice, but use fresh ones. They should not be to sweet. Or choose a sweet and a more tart one.
NOTE: I used fresh bay leaves. If you have no fresh leaves, you can use dried ones, but you may have to use more leaves. Try the sauce during heating and add more leaves to your taste. The sauce should have a delicate vanilla taste and additional notes.

Nutrition Facts : Calories 621, Fat 29, SaturatedFat 11.6, Cholesterol 464.9, Sodium 151.9, Carbohydrate 75.1, Fiber 4.1, Sugar 37.5, Protein 17.5

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