……Rejoice! The Meyer lemon was introduced to the US from China in 1908. It is named after the agricultural explorer that gathered a clipping of what is thought to be a cross between a regular lemon and an orange tree. How are they different from […]
From DTLA to Amsterdam to Singapore, and almost everywhere in between, no big city today is complete without an urban ‘food hall’. A place that blends genre and culture, sweet and savory, crowds large and diverse. Pine Street Market is a foodie sanctuary. A spot […]
We are fortunate to be in a business that we love and still feel passionate about after all these years. For the millions of people who follow us here, you know we never stop exploring our craft and taking notes to become better cooks. Our annual trip south of the border during the Thanksgiving holiday was no exception. Seeking modern twists on ancient cooking, we spent an evening of discovery at this tiny gem along the Rinconada in Puerto Escondido, Mexico. Below is what we found…
The Tasting Menu for two.
Plus a salad from the entree menu that we just couldn’t resist. Everything being exceptional, this turned out to be the favorite of the night.
And, like we are apt to do often when mixing business and pleasure; we drank our desserts.
Here at BLC, we feel lucky to have the opportunity to cook for clients on their wedding day. The enthusiasm & excitement of the wedding planning process is infectious & it inspires us to create menus that are as unique & multi-faceted as the couples […]
Our Bay Laurel Kitchen menu offers locally sourced, seasonal meals to-go for breakfast, lunch or dinner. Team meetings, family gatherings, wine country picnics? We’ve got you covered. Our BLK menu is the perfect fit if you don’t need a fully staffed event, don’t have the […]
2016 was a crazy busy year for Bay Laurel Culinary. After months of planning and a full-scale construction project, we finally moved into our brand new customized kitchen space. From there, we started to build the foundation to expand our business, adding to-go and delivery menu offerings http://baylaurelkitchen.com. It was also a very exciting and diverse year cooking for private clients, wineries, businesses both big and small, as well as a host of musicians (from multi-Grammy winners to Indy up-and-comers) who passed through the Bay Area. We couldn’t have done it without our core BLC team (who we are so proud of!) and the support of our clients, families, & friends.
As we sign off for a couple of weeks to recharge the batteries, we wanted to leave you with three easy recipes using fresh bay leaves – our company namesake and favorite secret ingredient.
Happy cooking from Bay Laurel Culinary!
Grilled Chicken Marinated in Fresh Bay Leaves and Lemon
Cut a fresh chicken into 10 pieces and place in a plastic bag. Place 2 fresh bay leaves, 1 whole lemon (roughly chopped), 3 cloves of garlic, 2 T. olive oil, 2 T. kosher salt and a couple grinds of fresh pepper in a food processor and make a rustic mix by pulsing a few times. Place marinade in bag with chicken and let sit refrigerated overnight. Remove chicken from marinade and scrape any extra large bits off so as not to burn them. Grill chicken (preferably over natural wood) until done. Alternatively use a grill pan or your ovens broiler. Salt to taste to finish.
Simple Tomato Sauce with Fresh Bay Leaves
Heat 2 T. olive oil in a medium pot over medium heat. Add 3 cloves chopped garlic, 1 t. minced fresh thyme, 1 t. minced fresh oregano, a pinch of salt, a grind of fresh black pepper and 2 fresh bay leaves; sauté until fragrant. Add ¼ white wine and reduce by half. Add 1 14-ounce can of whole peeled tomatoes with liquid (rinse can with fresh water to about half full and swirl to catch remaining tomato juice and add to pot). Bring to a simmer. Simmer 45 minutes, then gently break tomatoes into large pieces. Remove bay leaves and check for seasoning, adding salt and pepper as needed for taste.
Beef Brochettes with Onions and Fresh Bay Leaves
Cut one beef tri tip into approx. 2-inch cubes, cut 1 onion into 1-1/2 inch squares and slice 4 fresh bay leaves into ½ inch pieces. If using bamboo skewers for brochettes, make sure they are thoroughly soaked in water before skewering. Place meat, onions and bay leaves in a bowl and toss with 2 T. olive oil, kosher salt and freshly ground black pepper to taste. Thread meat, onions and bay leaf pieces alternately onto skewers. This can be done up to a day in advance. Grill skewers (preferably over natural wood) until steak is medium rare and onions are charred lightly. Alternatively use a grill pan or your ovens broiler. Add salt and pepper to taste.
When the chefs have a little time off, we travel. We travel to eat and to learn and we have been inspired by a wide variety of countries, cultures and cuisines around the world. None more important than Ireland. Ireland’s acute awareness of its cultural heritage and loyalty to its artisanal products, as well as its wild, farmed and cultivated native ingredients, make it a monster in the culinary world at present moment. We have yet to taste fresher fish, more flavorful lamb, more balanced ham or a grassier cheese anywhere we have traveled in our lives. Don’t get us started on the butter!
Along comes Chapter One:
What makes a perfect pair to such incredible raw ingredients at any great restaurant? A team that knows how to coax flavors and entice textures without losing the soul of the products that they are working with in the fist place. This is the know-how at Chapter One. This unassuming place right off Parnell Square and opposite the Garden of Remembrance uses its name as a way to mark its place in the basement of the Dublin Writers Museum. Chapter One is a michelin-starred restaurant known for the dynamic and highly skilled ownership team at its helm, Chef Ross Lewis in the kitchen and Martin Corbett running front of house. Rarely will you see such a seamless and guest focused partnership between the two often fractious realms that make up a fine dining restaurant.
Upon entering, we were treated to warm Irish hospitality in the understated and elegant dining rooms sitting just below street level. Sitting with family made the experience that much better, sharing bottles of fine wine and conversation as we dined.
A drizzly evening in early May set the stage for an incredible night of Zinfandel and family style dining at Limerick Lane Cellars in Heladsburg, Ca. Members of the Historical Vineyard Society were treated to an ‘old school’ menu of classic Italian-American standards like meatballs, […]