I received this food pairing tree for Bay leaves (Click on the image for an interactive chart or here if you have a pop up blocker).
So the brainstorming begins, how to extract the flavor, and use it differently to how I normally do, unceremoniously chucking it in a pot. I think it's a herb taken for granted and I want to try to do some thing special with it.
Initial thoughts on extracting the flavor, are blitz it with some light olive oil (which it also pairs with) and use it as a dressing, make a stock syrup out with it (serve with some vermouth (another pair) over ice), make a tea from it, or turn it in to a powder to dust with.
As well as experimenting with Laurus nobilis, I'm trying my hand at sous vide slow cooker duck confit.
I have a couple of posts sitting in drafts at the moment, which would get posted except this computer refuses to open the edit posts page.
