I honestly thought you had to live out west to get fresh bay leaves, so imagine my surprise when I saw them at our farmers’ market on Saturday. I grabbed some, of course, and then began thinking of ways to use them.
A few went into my Sunday ragu, of course, but the idea that kept popping into my head was to simmer them gently in cream. So that’s just what I did last night.
Melted butter, cream, a sprinkle of salt, and the bay leaves cooked together gently while I boiled a pot of water for pasta. I plucked out the leaves after dropping the pasta, then added a bit of grated cheese and let the sauce thicken. My just-cooked noodles got a bath in the bay-infused sauce, then I topped them with a scattering of roasted oyster mushrooms.
Not a bad dish, but I have bigger plans for this combination of flavors.