Prep 2 mins
Cook 0 mins
I keep this on hand in a spice jar. If I don't have cheesecloth and kitchen string, I use a coffee filter and a twistee (bare of paper). This came from Toula Patsalis's "The Pressure Cooker Cookbook."
- Mix together in a jar with a tight lid. Store in the pantry.
How great to have this on hand. The aroma is lovely and it's almost a shame that it doesn't take longer to make and so allowing more time for the nose to enjoy, lol. The mix is now resting in a pretty jar and the world is good. Made for Chefs gone WILD!, ZWT 8
I love spice mixes, and this one is quite pleasurable to the senses both while putting it together and using it for cooking ~ you can't beat bay leaves, parsley, thyme and marjoram for a flavor sensation. I followed 2blue's suggestion of the 'coffee filter' method, and after mixing/grinding my spices, tied them up and put them in a jar for safekeeping. Thanks KateL for the recipe! These would make great little gifts too! Made for ZWT5, Bodacious Brickhouse Babes.
These are a quad of great spices we love to use and use frequently. The bouquets are fun to make, and make great gifts as well. I broke the bay leaves in half and made 6 bouquets. We only had ground marjoram, and we suggest if using ground spices vs. dried to definitely use the coffee filter method. I simmered a whole chicken today for future recipes using cooked chicken and/or stock and added 3 garnis to the pot along with some chopped onion and celery. Having all the spices in pre-mixed pouches simplified making the chicken and the broth turned out wonderfully.