The story
This fragrant and aromatic herb is known scientifically as Taurus nobilis. Its origins are known from the Mediterranean region, it is known for thousands of years. Bay Leaf has been known way back from the Greek mythology, the god Apollo has transformed Daphne into a bay laurel tree as a protection from the advances ofGod Eros. The ancient Greeks are known for their imagination. In addition bay laurel tree had magical properties to ward off evil spirits.
Even later, like the Middle Ages, bay leaves as been used as a symbol of honor and victory.
In addition to culinary uses, bay leaves have been widely used for medicinal purposes. Such as anti-inflammatory properties, rheumatism, and digestive problems.
Stella adds one of her famous recipes using bay leaves
Ratatouille (a very prominent dish of the French Cuisine)
The easiest way to success with this dish is to use a crock-pot
4 to 6 guests
Time 1hr 1/2
Ingredients
Virgin Olive Oil
1 medium-sized onion, finely chopped
1 lb eggplant, cut in small pieces
1 Red bell pepper, cut into small pieces to match the eggplant
1 Yellow pepper, same as for the red pepper
5 to 6 garlic cloves, minced
2 1/2 lb tomatoes, diced
2 Zucchini cut into small pieces
2 sprigs fresh thyme
1 Bay Leaf
3 tbsp fresh basil, minced
S & P to taste
Steps
1 – Heat 2 tablespoons of olive oil in a large frying pan, add the onions, add garlic salt & pepper to choice, cook stirring occasionally until softened and light golden brown, about 1/2 hour.
2 – Cook the vegetables I a 6-quart slow cooker, add the finely chopped garlic
3 – Add 2 teaspoons of tomato paste, stir to coat. Add the tomatoes. Transfer the onion mixture to the slow cooker, add 2 tbsp Virgin Olive oil, pinch of salt.
4 – Cover the slow cooker until vegetables are soft, about 3 1/2 to 5 hour,s depending if the heat is low or high.
5 – Stir in the Basil, S & P to taste
