Dried Bouquet Garni by Toula Patsalis
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."
- Ready In:
- Mix together in a jar with a tight lid. Store in the pantry.
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This turned out great! I tried a coffee filter with dried herbs and chip clip to cinch it ! ( clip plastic was food safe and good under hot temps.) Also put a T. of dried sage into mine for the turkey carcass soup I am making now and although the same spices are being used in the recipe, This extra enhancing bouquet garni will be removed. It’s resulting in a kitchen that smell divine ~ my family will definitely want to try my soup if it tastes as good as it smells now!!
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.