| Add the chopped onions, tomatoes, tomato paste, cumin, cayenne pepper, and the bouquet garni. |
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| Reduce the heat, add the garlic and bouquet garni, and maintain at a simmer. |
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| Increase the heat, add the onions, carrots, celery, bouquet garni, and water, and bring to a boil. |
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| Add the reserved both and bouquet garni, bring to a boil, reduce the heat, and simmer for 20 minutes, skimming occasionally. |
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| Also, while it won't be the end of the world if you don't add the bouquet garni or the parsley, it will make your dinner taste better. |
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| In a heavy casserole, pour chicken stock or water to a depth of 5cm and add the carrots, large onions, celery, peppercorns and bouquet garni. |
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| Throw in the bouquet garni, bring to a simmer and cook at a very gentle simmer for about 45 minutes. |
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| Cover the ham with water, then throw in your vegetables, bay leaves, peppercorns and bouquet garni. |
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| Add the carrot, white wine, chicken stock, tomato, and the bouquet garni and bring to a boil. |
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| Add 250 ml of the beef broth and the bouquet garni, cover and bring to the boil. |
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| Instead I found a pleasing bouquet garni of sage and thyme, solid blackcurrant, plum and complementary Asian spice. |
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| Bay is a herb that is invariably slung into stews or tucked into a bouquet garni. |
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| Tie with a piece of butcher's twine to form a bouquet garni, In a saucepan, add the Port and bouquet garni. |
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| Spanish cooks sometimes treat chorizo more like a bouquet garni, or a bouillon cube. |
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| To make a bouquet garni, place several sprigs of parsley, one or two thyme branches and a bay leaf on a stalk of celery. |
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| A bouquet garni is a bundle of aromatic herbs used to season sauces, stews, soups, stock, and other dishes. |
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| Cut the tomatoes into small cubes and add to the vegetable mixture with the tomato juice, garlic and a bouquet garni. |
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| The bouquet garni is an assortment of aromatic plants intended to flavour dishes and sauces in numerous recipes. |
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| Add carrot, squash, potato, celery, yellow beans, tomatoes and bouquet garni tied with a string. |
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| Cover with 3 litres of water and add the pepper, bouquet garni, salt and chopped garlic and onion. |
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| Remove the garlic, the bouquet garni and set aside the pieces of poularde sot hey stay hot. |
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| Peel the carrots and leek and cut into large slices. Add them to the meat, together with the onion and the bouquet garni. |
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| Season, add bouquet garni and the beans and barely simmer on a very low heat for 15 minutes to thicken into a kind of stew. |
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| Add white win, garlic and bouquet garni and let it cook slowly for about 1 hour. |
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| Make an herb wreath for the kitchen by wiring on fresh herbs to a grapevine wreath and adding chilies, bouquet garni, tiny terracotta pots and a big gingham bow. |
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| Add chopped onions, peeled carrots, a bouquet garni made of parsley stalks, leek and celery sticks and a little bundle of thyme all tied up with string. |
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| Add the fish stock and the bouquet garni and bring to a boil. |
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| Remove from the heat, add the bouquet garni, and set aside for 30 minutes. |
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| A few leaves are sometimes tied with twine and other herbs to form a bouquet garni. |
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| Gently pour the marinade with the bouquet garni in the cocotte. |
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| This gentle reflux of the botanicals allows further release of the flavour compounds, and helps the dedicate essential oils in the bouquet garni to develop. |
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| Add the bacon and bouquet garni and cook about 30 minutes. |
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| Add garlic, red wine, demiglace sauce and bouquet garni. |
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| Add the onions, crushed garlic, parsley, bouquet garni. |
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| Prepare the vegetables, starting by sweating the chopped garlic and onions, the carrots in strips and the bouquet garni at the bottom of a casserole dish. |
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| It is a common component of the bouquet garni, and of herbes de Provence. |
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| Stir in the garlic granules, thyme, pepper, bay leaf and bouquet garni. |
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