Bay Leaf Quotes

or 3 sprigs fresh thyme or ½ teaspoon dried thyme 1 bay leaf Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: ¼ cup chopped basil (Chopped pitted Niçoise or Kalamata olives to taste)

Time seems to pass. The world happens, unrolling into moments, and you stop to glance at a spider pressed to its web. There is a quickness of light and a sense of things outlined precisely and streaks of running luster on the bay. You know more surely who you are on a strong bright day after a storm when the smallest falling leaf is stabbed with self-awareness. The wind makes a sound in the pines and the world comes into being, irreversibly, and the spider rides the wind-swayed web.

When Your Life Looks Back, When your life looks back-- As it will, at itself, at you--what will it say? Inch of colored ribbon cut from the spool. Flame curl, blue-consuming the log it flares from. Bay leaf. Oak leaf. Cricket. One among many. Your life will carry you as it did always, With ten fingers and both palms, With horizontal ribs and upright spine, With its filling and emptying heart, That wanted only your own heart, emptying, filled, in return. You gave it. What else could do? Immersed in air or in water. Immersed in hunger or anger. Curious even when bored. Longing even when running away. "What will happen next?"-- the question hinged in your knees, your ankles, in the in-breaths even of weeping. Strongest of magnets, the future impartial drew you in. Whatever direction you turned toward was face to face. No back of the world existed, No unseen corner, no test. No other earth to prepare for. This, your life had said, its only pronoun. Here, your life had said, its only house. Let, your life had said, its only order. And did you have a choice in this? You did-- Sleeping and waking, the horses around you, the mountains around you, The buildings with their tall, hydraulic shafts. Those of your own kind around you-- A few times, you stood on your head. A few times, you chose not to be frightened. A few times, you held another beyond any measure. A few times, you found yourself held beyond any measure. Mortal, your life will say, As if tasting something delicious, as if in envy. Your immortal life will say this, as it is leaving.

She led him by the hand to the bed as if he were a blind beggar on the street, and she cut him into pieces with malicious tenderness; she added salt to taste, pepper, a clove of garlic, chopped onion, lemon juice, bay leaf, until he was seasoned and on the platter, and the oven was heated to the right temperature.

Why do you haunt me? You, like a tattoo on my tongue, like the bay leaf at the bottom of every pan. You who sprawled out beside me and sang my horoscope to a Schubert symphony, something about travel and money again, and we lay there, both of our breaths bad, both of our underwear dangling elastic, and then you turned toward me with a gaze like two matches, putting the horoscope aside, you traced my buried ribs with your index finger, lingered at my collarbone, admiring it as one might a flying buttress, murmuring: Nice clavicle. And me, too new at it and scared, not knowing what to say, whispering: You should see my ten-speed.

Demi-glace. There are a lot of ways to make demi-glace, but I recommend you simply take your already reduced meat stock, add some red wine, toss in some shallots and fresh thyme and a bay leaf and peppercorns, and slowly, slowly simmer it and reduce it again until it coats a spoon. Strain. Freeze this stuff in an ice-cube tray, pop out a cube or two as needed, and you are in business — you can rule the world. And remember, when making a sauce with demi-glace, don't forget to monter au beurre. Chervil,

She smelled sometimes of lemons, sometimes of sage, sometimes of roses, sometimes of bay leaf. At times I would no longer hear what it was she was saying; I just liked to look at her mouth as it opened and closed over words, or as she laughed. How terrible it must be for all the people who had no one to love them so and no one whom they loved so, I thought.

Lights from across the bay twinkled in the night and Christmas carols played softly in the background. She wished for snow to fall to add to the season.

Can you name me these ingredients?" Chef Amadí points to the different herbs and spices. "I can see that you know," she says. And I do know. I pick up the large leaf and sniff it. It's smaller than the type we use back home but I'd know that scent anywhere. "That one's bay leaf," I say. "And that seed is cardamom." She nods and shoots me a wink. She moves us to a different station and opens a container where several large octopi chill on beds of ice. I've never worked with octopus and I'm fascinated by the vibrant red color of the skin and the slippery feeling of it in my hands. She demonstrates with a knife how to slice through the octopus tentacles that she will marinate for grilling.

1¼ cups white wine vinegar 1¾ cups water 2½ tablespoons sugar ½ bay leaf 4 thyme sprigs A pinch of dried chile flakes ½ teaspoon coriander seeds 2 whole cloves 4 garlic cloves, halved 1½ teaspoons sea salt Combine all the ingredients in a saucepan and bring to a boil. Add small or chopped vegetables to the brine, cooking each type of vegetable separately and removing them when they are cooked but still a little crisp. Remove the vegetables with a slotted spoon and set them aside to cool to room temperature. Once all the vegetables are cooked and cooled, allow the brine to cool as well. Stir the vegetables together gently in a large bowl, then transfer to jars or other covered containers, cover with the cooled pickle brine, and refrigerate. You can keep this basic brine in your refrigerator and reheat it to make fresh pickles when you are inspired by a trip to the farmers’ market.

Ode to the West Wind I O wild West Wind, thou breath of Autumn’s being, Thou, from whose unseen presence the leaves dead Are driven, like ghosts from an enchanter fleeing, Yellow, and black, and pale, and hectic red, Pestilence-stricken multitudes: O thou, Who chariotest to their dark wintry bed The winged seeds, where they lie cold and low, Each like a corpse within its grave, until Thine azure sister of the Spring shall blow Her clarion o’er the dreaming earth, and fill (Driving sweet buds like flocks to feed in air) With living hues and odours plain and hill: Wild Spirit, which art moving everywhere; Destroyer and preserver; hear, oh hear! II Thou on whose stream, mid the steep sky’s commotion, Loose clouds like earth’s decaying leaves are shed, Shook from the tangled boughs of Heaven and Ocean, Angels of rain and lightning: there are spread On the blue surface of thine aëry surge, Like the bright hair uplifted from the head Of some fierce Maenad, even from the dim verge Of the horizon to the zenith’s height, The locks of the approaching storm. Thou dirge Of the dying year, to which this closing night Will be the dome of a vast sepulchre, Vaulted with all thy congregated might Of vapours, from whose solid atmosphere Black rain, and fire, and hail will burst: oh hear! III Thou who didst waken from his summer dreams The blue Mediterranean, where he lay, Lull’d by the coil of his crystàlline streams, Beside a pumice isle in Baiae’s bay, And saw in sleep old palaces and towers Quivering within the wave’s intenser day, All overgrown with azure moss and flowers So sweet, the sense faints picturing them! Thou For whose path the Atlantic’s level powers Cleave themselves into chasms, while far below The sea-blooms and the oozy woods which wear The sapless foliage of the ocean, know Thy voice, and suddenly grow gray with fear, And tremble and despoil themselves: oh hear! IV If I were a dead leaf thou mightest bear; If I were a swift cloud to fly with thee; A wave to pant beneath thy power, and share The impulse of thy strength, only less free Than thou, O uncontrollable! If even I were as in my boyhood, and could be The comrade of thy wanderings over Heaven, As then, when to outstrip thy skiey speed Scarce seem’d a vision; I would ne’er have striven As thus with thee in prayer in my sore need. Oh, lift me as a wave, a leaf, a cloud! I fall upon the thorns of life! I bleed! A heavy weight of hours has chain’d and bow’d One too like thee: tameless, and swift, and proud. V Make me thy lyre, even as the forest is: What if my leaves are falling like its own! The tumult of thy mighty harmonies Will take from both a deep, autumnal tone, Sweet though in sadness. Be thou, Spirit fierce, My spirit! Be thou me, impetuous one! Drive my dead thoughts over the universe Like wither’d leaves to quicken a new birth! And, by the incantation of this verse, Scatter, as from an unextinguish’d hearth Ashes and sparks, my words among mankind! Be through my lips to unawaken’d earth The trumpet of a prophecy! O Wind, If Winter comes, can Spring be far behind?

Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.

Outside, the night was soft and fresh. There was a half-moon shining brightly in a field of stars, a glowing ring of light surrounding it, and it had made a trail across the bay that showed in places through the darker screen of trees. They walked in silence, and she breathed the mingled scents of wildflowers sleeping in the shadows, and the salt air of the sea. He had not let go of her hand. She did not want him to. They did not leave the clearing but at length they reached its edge, where rustling branches stretched above them and the light and noise and music of the barn seemed far away. One heart-shaped leaf fell from a nearby tree and landed on his shoulder and unthinkingly she lifted her free hand to brush it off before it marked the white coat she had worked so hard and long to clean. She felt him looking down at her, and glancing up self-consciously she started to explain. And lost the words. And then he bent his head and kissed her. Everything around her seemed to stop, and still, and cease to matter. She could not have said how long it lasted. Not long, probably. It was a gentle kiss but at the same time fierce and sure and full of all the pent-up feelings she herself had fought these past months, and now she knew he had felt them just as she had, and had fought them, too. It was a great release to give up fighting. Give up everything, and float in the sensation.

Chicken and Zucchini Noodle Soup Number of Servings: 8 Calories per Serving: 227   Ingredients: ●           3 1/2 cups thinly sliced zucchini ●           3 cups chopped cooked boneless, skinless chicken ●           3/4 cup chopped celery ●           1/6 cup chopped onion ●           1/6 cup chopped carrot ●           1/6 cup coconut oil ●           10 cups low sodium chicken broth ●           1/3 tsp dried marjoram ●           2 thin slivers fresh ginger ●           1/3 tsp black pepper ●           3/4 Tbsp dried parsley ●           1 bay leaf   Instructions: Combine the chicken, celery, onion, carrot, coconut oil, broth, marjoram, ginger, pepper, parsley, and bay leaf in the slow cooker. Cover and cook for 6 hours on low. Ladle into soup bowls and top with sliced zucchini.

He wraps a bay leaf, thyme, and parsley with the dark green portion of a leek and secures it with a string. Voilà, a bouquet garni.

grunt, causing me to chuckle. “Have you ever considered that you’re not great at insulting people?” I asked, opening the lawn and leaf bag so Clove could shove the huge thistle stalk inside. “I’ll have you know that I’m great at insulting people,” Clove countered. “I’m a Winchester. The ability to insult people comes with the genes.” “I’ve noticed how good your family is at it,” I conceded. “I don’t think you’re good at it, though. I think you want to be good at it because you think you should be able to equal Thistle and Bay when they get in a mood, but you’re too sweet.” “I’m not sweet,” Clove scoffed. “I’m … mean.” “Yes, you’re terrifying.” “No one needs the sarcasm,” Clove said. “Fine. You’re probably right. I am terrible at insulting people. That doesn’t mean I’m sweet.

Spring. The green dance, from the smallest roadside plant in a vertical upsurge, to trees bursting in leaf, swaying to morning skies woven in rainbows of returning birds, from the mystical white transformation of ice and snow in bays to the miracle and movement of water. I am stillness, I am dance; I am death, I am life. Know this for what you are. Everything moves.

Among the most impressive are caraway, lemon basil, oregano, bay (Pimenta racemosa, not to be confused with bay laurel, which is another plant), thyme, cinnamon (both leaf and bark of Cinnamomum zeylanicum, which is true cinnamon, though cassia, which is often substituted for cinnamon, is also impressive in this regard), clove, and lemongrass. These are my top picks. Some others such as lavender, eucalyptus, tea tree, and rosemary can pinch-hit, but they don’t test as strongly as the others.

1 pound fresh lump crabmeat, drained 1 teaspoon Dijon mustard 6 tablespoons mayonnaise 1 large egg, beaten 1⁄4 cup finely minced onion 2 tablespoons finely chopped flat-leaf parsley 1 teaspoon Worcestershire sauce 1⁄4 teaspoon hot sauce (or to taste) 2 teaspoons fresh lemon juice 1 teaspoon Old Bay Seasoning

Felicity’s Macaroni and Cheese 4 cups (1 pound) elbow macaroni 5 tablespoons unsalted butter 4 cups milk 1/2 medium onion 4 cloves garlic 1 bay leaf 3 sprigs fresh thyme 1 teaspoon dry mustard 2 tablespoons flour 2 cups grated cheddar, plus 1 cup in big chunks 1 cup sharp white cheddar cheese 1/2 cup grated parmesan Kosher salt and freshly ground black pepper Directions Cook the macaroni in a large pot of boiling salted water until done, about five to seven minutes. Drain and toss it with two tablespoons of butter; set aside. Heat the oven to 350 degrees. Coat a large baking dish with one tablespoon of butter, and set it aside. Mince the onion, and crush the garlic cloves. Pour the milk into a saucepan, and add the onion, garlic, bay leaf, thyme, and mustard. Warm over medium-low heat until the milk starts to steam, about ten minutes. Remove from the heat, and let the flavors infuse while you make the roux. In a large pot over medium heat, add two tablespoons butter and the flour. Cook, stirring, for about two to three minutes; don’t let the roux color. Remove the bay leaf from the infused milk and add to the roux, whisking constantly to avoid lumps. Cook, stirring often, for about five minutes until the sauce is thick. Remove from the heat and add one half of the grated cheddar, one half of the sharp white cheddar, and one half of the parmesan; stir until it is melted and smooth. Taste and adjust

Barack Obama put a bag of red lentils and a chopped onion and a bay leaf into the crockpot and turned it on low for six to eight hours.

Carrot, Ginger and Turmeric Soup Prep Time: 10 minutes Cooking Time: 30 minutes Servings: 4 persons Ingredients 1 ½ pounds carrots, chopped roughly 2 tablespoons vegetable oil 2 sticks celery, chopped roughly 1 onion, chopped roughly 1 bay leaf 2 teaspoons turmeric 1 ¾ pint vegetable stock 1 - 2-inch piece of fresh ginger, peeled and sliced thin 2 cloves garlic, sliced thin For serving 4 scallions, sliced 4 teaspoons sesame oil Handful coriander, chopped 1 green chili, chopped 2 teaspoons lime juice Directions Add the oil to large pot and heat. Once hot drop in the celery, onion, bay leaf and carrot stir together and cook for 10 minutes. Next, stir in the turmeric, ginger and garlic cooking for a further 5 minutes. Now pour in the stock, stir and heat until it begins to boil. Turn down the heat and cook on low for 15 minutes or until the carrots become soft. When ready take out the bay leaf and remove from the heat to cool slightly. Place the soup mix into a blender or you have a stick blender use this. Pulse or blend until it becomes creamy and smooth, then return to the stove to reheat. Place the serving ingredients into a dish and mix together. Add the soup to the serving dishes and sprinkle over the garnish. Serve and enjoy.

And one bay leaf,

Meanwhile hundreds of carts were coming up the hill, laden with supplies. ‘Five hundred tons of flour,’ said Mr Plum, ticking them off on a long list. ‘Three tons of salt, two tons of pepper, two hundred tons of onions, one bay leaf . . .’ The gasometer

Pile chilled bay shrimp in the seed cavity of the prepared avocado and top with a generous tablespoon of Marie Rose sauce.  Sprinkle with a tiny amount of cayenne pepper or paprika to taste. Garnish with a spring of flat parsley and serve on a leaf of curly red lettuce with a wedge of lemon.

Purpose: To attract urgent money for those days when you are having an emergency that requires money to solve it This is one of those spells that is so simple, you might question its effectiveness, but I can promise you that if you are able to put this together, the outcome is quick. Don't expect to become a billionaire overnight, though. This is more about getting urgent cash fast. In addition to your intent, gather these items: Bay leaf Cinnamon (powdered) Nutmeg (powdered)

I want my children to embrace doing nothing, to embrace the slowing of an afternoon to a near standstill, when all you can hear is the laborious ticking of the clock and the dog snoring on the sofa, the rain’s patter at the window, the occasional swoosh of a slowly passing car. Remember those days? The exasperation, the excruciating itchiness of them? My kids would have to dive in, live through the agony, and come out the other side. They’d have to learn to lie on the lawn watching ants scale the grass blades; they’d have to linger, digits pruning, in the bathtub; they’d have to stop, to be still, and then to wait, and wait, and wait, allowing time to fatten around them like a dewdrop on the tip of a leaf. And then, only then, who knows what they might imagine or invent? How can I teach them, when they’re not of an age to listen, and when, more problematically, I too often live in the world just as they do? In practice, I set a poor example, never idling or ambling or reading in bed. I’d like to figure out how to be the kind of parent who holds at bay all demands and exhortations, all fripperies and nonsense. I’d like to show the wisdom of restraint. A different version of washing out Ziplock bags and mending moth holes, it arises from the same impulse: from the understanding that if you attend thoughtfully to what you already have, you need nothing more. It’s all here, inside and in the room – not on the screen – before us. - Essay “In Praise of Boredom” Harpers Magazine, August 2015

I really love being able to make a big pot of hearty soup for dinner. It’s a time-saver and the cleanup is always easier. This corn chowder is one of my family’s favorites. The East and West Coasts have their seafood chowders, but we prairie folk raise a lot of corn. No prairie cookbook would be complete without a corn chowder recipe. Serves 4 8 ears fresh corn, shucked 8 slices bacon, chopped ¼ cup (½ stick/55 g) unsalted butter 4 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 yellow onion, finely chopped 1 tablespoon finely chopped fresh thyme 1 fresh or dried bay leaf 6 cups (1.4 L) milk 3 new potatoes (about 1½ pounds/680 g), peeled and cut into ½-inch (12-mm) cubes Salt and freshly ground black pepper ¼ cup (7 g) thinly sliced fresh basil or 4 sprigs thyme, for serving • Working over a large shallow bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corncobs crosswise, discarding the rest. Set the corn and cobs aside. • Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, about 12 minutes. Reserve 3 tablespoons of the bacon for garnish, leaving the remaining bacon in the pot. Add the butter, garlic, celery, onion, thyme, and bay leaf. Cover the pot and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the reserved corn kernels and cobs, the milk, and potatoes. Cover, bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. • Skim any foam from the surface of the soup. Discard the cobs and bay leaf. Transfer 1½ cups (360 ml) of the soup to a blender and puree. Stir the puree back into the chowder to thicken it. Season with salt and pepper and serve garnished with the basil or thyme and the reserved bacon.

Every leaf that taps against the attic window, every thorn that nestles against the bricks, is part of a barrier that keeps the twentieth century at bay. I have always taken a dim view of the twentieth century, so that I consider this to be a laudable amibition.

4 cups (940 ml) homemade Chicken Stock (see page 198) or ready-to-eat chicken broth with 1 envelope (1 tablespoon, or 7 g) plain gelatin added ½ cup (80 g) yellow onion, chopped ½ cup (65 g) carrot, chopped 1 tablespoon (4 g) minced fresh parsley ½ teaspoon minced fresh thyme 1 bay leaf ½ teaspoon black pepper 4 ounces (115 g) uncooked GF macaroni or small pasta shells 2 cups (about ¾ pound, or 340 g) cubed cooked turkey 1 cup (180 g) chopped tomatoes In a large sauce pot over medium heat, combine broth, onion, carrot, parsley, thyme, bay leaf, and pepper. Bring to a boil. Stir in macaroni, cover, and reduce heat. Simmer for about 6 minutes. Stir in turkey and tomatoes. Cook until heated through and macaroni is tender. Discard bay leaf before serving.

Day 8 after coming home from the hospital The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory.  I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, always quick and easy. I heated some ghee in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voila, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don’t like some things and then when we try them again, we realize that we had been wrong. Giving Serious Though to Adultery Girish was a classical music buff and in the beginning of their marriage, Shobha joined him for a few musical events and lectures.

HEARTY MINESTRONE SOUP SERVES 3 1 tablespoon olive oil 1 small yellow onion, chopped 1 cup diced carrots 1 cup diced celery 1 cup diced zucchini 2 garlic cloves, minced 1 teaspoon minced fresh thyme 1 (14-ounce) can chopped tomatoes 3 to 4 cups chicken stock 1 bay leaf 1½ teaspoons salt, plus more to taste ½ teaspoon pepper ½ can white beans, drained and rinsed 2 to 3 large handfuls of fresh baby spinach 2 tablespoons fresh lemon juice In a large pan, heat the oil over medium heat. Add the onion, carrots, and celery and cook for 8 to 10 minutes, until the veggies begin to soften. Add the zucchini, garlic, and thyme and cook for another 3 to 5 minutes. Add the tomatoes, 3 cups of the stock, the bay leaf, 1½ teaspoons salt, and the pepper and stir to combine. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes. Discard the bay leaf. Add the beans and heat through. Add more stock if needed. Just before serving, add the spinach and stir until wilted. Stir in the lemon juice and add salt to taste. Ladle into a bowl and serve.

The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory. I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.

DAWN TREADER SOUP When Caspian, King of Narnia, in the company of Reepicheep the mouse knight, Lucy, Edmund, and Eustace, decides to go in search of the lost Lords of Narnia, he sets sail on a ship called the Dawn Treader. The crew experiences many adventures at sea and on land, and have to live off the food on board and what they can find around them. This soup was a particular favorite of Eustace…. At least, until he turned into a dragon! This recipe can easily be made on board a ship, using produce from the sea and supplies from the hold. INGREDIENTS • serves 4 1 lb 2 oz clams 2 3/4 oz smoked bacon 1 shallot 1 1/2 oz butter 3 sprigs thyme 1 bay leaf 1 T flour 2 cooked potatoes, chopped into chunks 1 3/4 oz crème fraîche or sour cream Salt and pepper PREPARATION TIME • 15 mins COOKING TIME • 25 mins Collect the clams on the island of Felimath, rinse them carefully, and place in a cauldron with about 4 oz of water. Boil them for 2 minutes, until the clams open, and discard any that remain closed. Drain the clams, saving the juices, and remove them from their shells. Strain and reserve the juices through a piece of cheesecloth. Chop the bacon and let it brown for a few minutes in a nonstick frying pan. Drain off the excess fat and set the bacon aside on paper towels. Peel the shallot, sauté it for 5 minutes in the butter without browning, then add the bacon, thyme, and bay leaf before the ship reaches the Dark Island. Sprinkle with the flour and let the shallot and bacon cook for 1 minute, stirring constantly. Slowly add the clam juice, stirring at the same time to prevent lumps forming, then add the potato chunks and simmer for 10 minutes. Remove bay leaf and purée with a blender until the soup is quite smooth. Add the clams and the crème fraîche or sour cream, reheat for 2 minutes, season with salt and pepper, and serve. Note: Reepicheep likes to add a handful of samphire to nibble with this soup.

The pie pantry had a familiar scent, warm and earthy like flour, yeast, and dough, with top notes of apples and spices. Sam unconsciously wrapped her arms around her body- the smells greeting her like a warm hug- and smiled. I actually just used the words "top notes," Sam laughed to herself, thinking of her roommate, Lily, who had worked at Yankee Candle while in college, and- although she never purchased a single grocery item save for Oreos- bought candles for their tiny apartment constantly, describing the scents in flowery,, over-the-top descriptions. A cinnamon stick candle didn't just smell like cinnamon, Sam mused, trying to remember how Lily had described it. Oh, yes: its top notes were cinnamon, its middle notes were clove and cardamom, and its base notes were cedarwood and bay leaf.

2 ounces pancetta, chopped 1 teaspoon unsalted butter 1 medium onion, chopped ⅔ cup chopped celery ⅔ cup chopped carrot 1 garlic clove, minced 1 pound 93% lean ground beef ¾ teaspoon kosher salt Freshly ground black pepper ¼ cup dry white wine, such as Pinot Grigio ½ cup fat-free milk 1 pound dried potato gnocchi (I like DeLallo) ⅛ teaspoon grated nutmeg 2½ cups canned crushed tomatoes (I like Tuttorosso) 1 bay leaf 6 tablespoons part-skim ricotta cheese 2 tablespoons chopped fresh parsley or basil Freshly grated Pecorino Romano cheese (I like Locatelli), for serving (optional) Press the sauté button on an electric pressure cooker. When hot, add the pancetta and cook, stirring, until the fat is rendered, about 1½ minutes. Add the butter, onion, celery, carrot, and garlic and cook, stirring, until softened, 5 to 7 minutes. Add the ground beef, ½ teaspoon of the salt, and pepper to taste. Brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Add the wine and cook, stirring, until it reduces, 1 to 2 minutes. Stir in the milk, gnocchi, and nutmeg. Add the crushed tomatoes, ½ cup water, the bay leaf, the remaining ¼ teaspoon salt, and pepper to taste. Seal and cook on high pressure for 6 minutes, until the gnocchi are tender. Quick or natural release, then open when the pressure subsides. If the gnocchi are not done, press the sauté button and cook for 2 to 3 more minutes. Discard the bay leaf. Serve topped with the ricotta, parsley, and pecorino (if using).

When I'm filming, I get up at 5 A.M. and have a piece of fruit and a cup of tea. At 6:30, I eat an egg and bacon or sausage. […] I eat a light lunch. Sometimes a small minute steak with two small cherry tomatoes. Sometimes chicken—boiled, not broiled. I've always found roasted or barbecued chicken incredibly dry. My chicken is boiled with carrots, celery, onions, kosher salt and pepper, and bay leaf, and it's always moist and delicious. Sometimes I'll have some more bacon late in the afternoon. […] I eat for energy, and that means plenty of protein.

Back in the ’70s, the only way I encountered cauliflower was boiled to hell and drenched with a butter or cheese sauce. Worse, to me as a kid, raw cauliflower looked kind of like brains. After those early cauliflower traumas, I wasn’t in a hurry to give it a second chance. But proper cooking techniques can elevate this seemingly mundane vegetable to the culinary heights it deserves. Cauliflower is insanely delicious when it is roasted so its edges go all crispy and caramelized and it tastes mysteriously rich and complex. I’m keeping it simple and mostly unadorned here, but I love that cauliflower is a great canvas on which you can improvise with all sorts of flavors: I often add a bit of anchovies or raisins or grated lemon zest. Serves 4 Scant ½ cup extra virgin olive oil 4 garlic cloves, smashed and peeled 4 spring onions or large scallions, trimmed and chopped 1 medium head cauliflower or Romanesco (about 2 pounds), cored and broken into florets ½ teaspoon fine sea salt Freshly ground black pepper 6 bay leaves, preferably fresh 1 cup white wine 1 lemon A small handful of fresh flat-leaf parsley leaves, torn Heat the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the garlic and cook just until it starts to color, a minute or so, then add the spring onions and cook until you can smell the aromatics, another minute or so. Add the cauliflower and season with the salt and pepper to taste. Then let the cauliflower just sit, without stirring, for 5 minutes. You want to get some great, deep color on it, and that’s how you do it—no stirring. After 5 minutes, check the underside of a cauliflower piece. Nice and browned? Great.

Next, we moved to dessert with a bite of berry torte, passed out in shallow bowls meant for sauce. "There are over fifteen individually prepared components in this," Matthew started. "And you must know them all!" Jake added. Matthew cleared his throat. "The important ones are: berry cake, chia seed brittle, mint-honey glaze, preserved orange peel, burnt sugar whipped cream, almond tuiles, almond-Riesling gelato, and rose meringues. Then everything is set ablaze with bay leaf-infused brandy.

BEEF AND PORTOBELLO PASTA Portobello mushrooms have a meaty texture that’s perfect for this classic meat-lovers’ dish. SERVES 4 | 1 cup per serving 1 cup dried whole-grain small shell macaroni 1 pound extra-lean ground beef 1 medium portobello mushroom, stem trimmed, cut into ¾-inch cubes (about 1 cup) 1 cup chopped onion 1 medium garlic clove, minced 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1 8-ounce can no-salt-added tomato sauce ½ cup water 1 medium dried bay leaf 1 teaspoon sugar 1 teaspoon dried Italian seasoning, crumbled ½ teaspoon pepper ½ teaspoon crushed red pepper flakes (optional) Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. Meanwhile, in a large nonstick saucepan, cook the beef, mushroom, onion, and garlic over medium-high heat for 8 to 10 minutes, or until the beef is browned on the outside and the mushroom and onion are soft, stirring occasionally to turn and break up the beef. Drain if necessary. Wipe the skillet with paper towels. Return the drained mixture to the skillet. Stir in the remaining ingredients. Bring to a simmer over medium-high heat. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally. Stir in the pasta. Cook for 2 to 3 minutes, or until heated through. Discard the bay leaf before serving the dish. PER SERVING calories 309 total fat 6.5 g saturated 2.5 g trans 0.5 g polyunsaturated 1.0 g monounsaturated 2.5 g cholesterol 62 mg sodium 108 mg carbohydrates 35 g fiber 5 g sugars 8 g protein 31 g calcium 66 mg potassium 855 mg dietary exchanges 1½ starch 3 vegetable 3 lean meat

THE BEEF BOURGUIGNON was bubbling in the oven, the smells of meat and red wine, onions and bay leaf and thyme murmuring like travelers on a late-night train.