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Article: Capturing the sweet outdoors with thyme
- Article from:
- Washington Jewish Week
- Article date:
- September 4, 2008
- Author:
CopyrightCopyright Washington Jewish Week Sep 4, 2008. Provided by ProQuest LLC. (Hide copyright information)
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Every cook has certain seasonings beside salt and pepper that he or she reaches for more often than others. In my mother's kitchen, it was paprika; in my mother-in-law's, it was cumin and turmeric. In the French kitchen, it's probably thyme.
When fresh thyme and whole bay leaves are tied together with a string, often with a few parsley stems as well, they form the classic French bouquet garni. Chefs toss this bundle of herbs into stocks, soups and sauces so they are infused with the herbs' flavor as they simmer. When it comes to tomato sauce, thyme is as important to the French style as its cousin oregano is to the Italian. When I studied cooking in Paris, the chefs added thyme as a ...