Open up your kitchen cupboard, grab a handful of common herbs, fruits and vegetables and voila, your own unregulated pharmacy. On Friday, Tamar Lieb shared her knowledge of the medicinal uses of common plants in the workshop “Kitchen Wisdom for Common Ailments.” To use herbs as medicine, you can do everything from eating them to dissolving them in water, honey, sugar, or oil to extract beneficial properties from fresh and raw plants. I’ve included her long list of beneficial herbs and their properties here (it’s even alphabetized!)
To use waters for your herbal preparation, you can make an infusion (pouring boiling water over delicate things like flowers or leaves) a decoction (boiling harder things like bark or certain dried roots), or use steam. The smell of a plant is its volatile oils escaping, so when you’re making tea, Lieb suggested, keep it covered while it steeps. In a steam bath, made by pouring boiling water over your more delicate herbs (think the pizza spices - oregano, rosemary, basil, thyme - for a cold) and then placing your face, under a towel and over the bowl while you breath in the oily, aromatic steam.
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Slush. Snow. Wind. Cold. It’s been that kind of weekend around here in Brooklyn and - so I’ve heard - in pretty much the rest of the country. Aside from a brief foray outside en route to the gym, and two neighborhood Chanukah parties this evening (including one in my building, to which I didn’t even have to put on a coat!), I spent the entire day in the living room, staring at the gray day out my window and at my gray computer screen while I worked on some writing deadlines. Pretty dreary.
The only thing Yosh and I had stacked in our favor on a day like today was breakfast: cardamom scented oatmeal and organic coffee made in our new pot which, glory of glories, has a timer on it (hello, brewed coffee on Shabbat!). It turns out a warm, hearty, and very affordable, breakfast can really warm up an otherwise gloomy day. It also makes you want to take a nap, which doesn’t help much with the deadlines, but what can you do?
What do you eat on cold, gray winter days?
Recipe below the jump…
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You can only eat fried green tomatoes so many times before that best of unripened delicacies starts to wear on the nerves and the stomach lining. Here, courtesy of urban gardener and farmer’s market maven Zoe Plaugher, is a sticky, brown, vinegary, sweet, spicy and tart chutney that will put those last premature tomatoes to excellent use. The result is reminiscent of a more complex tamarind chutney and it goes great with latkes, roast meats or couscous.
Green Tomato Chutney
Approx 3lbs of green tomatoes ~ 5-6 cups, cored and chopped
2/3 c water
2 c sliced shallots
½ c minced ginger
1 c dried cherries (tart or extra tart are best, but use sweet if that’s what you have)
2 c cider vinegar (more if needed)
1 c honey (may be adjusted depending on sweetness of cherries)
1-2 jalepenos, cherry bombs or any other medium-hot pepper. Adjust up or down to your liking.
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Yom Kippur stirs my strongest Jewish food memory - it’s strange, but true. Since I was in the single digits I can remember walking to Ne’ila services with my mother and father, carrying a bag filled with two essential components of our holiday inside. One was a three-pound sack of apples, the then ubiquitous McIntosh variety. The other was six or so tiny butter sandwiches on my mother’s anise bread.
The bread was a high, oblong loaf shining from egg glaze and redolent of liquorice, which I despised as a child. On our walk, I would watch the plastic sack of break-fast food thumping against my father’s trousered leg, a reminder that holy space of Yom Kippur was about to close over us and leave us to our good intentions and the rest of the year. I couldn’t understand why they liked it so much, that sweet, seeded bread. (Now, of course, I know better.)
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It’s Sunday morning at 9:30 and my family has already been up for hours which, yes, I find somewhat disturbing, and means, among other things, that this might be a good time to make a real breakfast, instead of just to-each-his-own bowls of cereal or a quick French toast. We sometimes get in the mood for fancier breakfast fare, but I’ve become a bit of a zealot about not letting leftover challah go to waste, and I definitely want something sweet. Behold, Crème Brulee French Toast! It’s an incredibly easy recipe (no blowtorch required) that’s delicious and delightful.
Recipe (plus another recipe for particularly awesome bran muffins), after the jump!
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Scrambled Tofu w/ Leeks and Sauteed Greens
1 lb extra firm tofu
1 Tbs extra-virgin olive oil
2 cloves garlic, chopped
1 onion, chopped
2 tsp curry powder
3 big handfuls spinach leaves, stemmed
½ tsp fine grain sea salt, plus more if needed
Drain any water from the tofu and press it between a couple of paper towels to release excess moisture, then crumble into smaller pieces.
Heat the oil in a heavy skillet over medium heat, add the garlic and onion and sauté for just a few minutes until they soften up. Stir in the curry powder and then the tofu. Cover and cook for 4 or 5 minutes, until the tofu is thoroughly heated. Add the spinach and stir for a minute or so, until it wilts and collapses, then stir in the salt. Taste and adjust the seasoning with either more curry powder or salt.
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Hermann Coffee Cake
2 cups Hermann
2 cups flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup oil
2 eggs
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 cup raisins or nuts (optional)
If you’re using an electric mixer just dump everything together and mix it until just mixed. If you’re stirring it together by hand it’s easier to combine the wet ingredients and the dry seperately and then stir them together. Pour into prepared 9X13 pan.
Combine:
1 tablespoon flour
1 teaspoon nutmeg
1 cup brown sugar
1/4 teaspoon cinnamon
1 teaspoon ginger
rub in half a cup of butter to make crumbs. Sprinkle on top of coffee cake batter. Bake at 350F for 30 to 40 minutes.
Combine:
1/4 cup butter
1/2 cup brown sugar
1/2 cup milk
in saucepan. Bring to a boil and let boil for a few minutes. Pour over coffee cake while cake and glaze are hot.
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Litvak Bagels, Duluth, Minnesota circa 1900
(yield 5 to 5 1/2 dozen - this recipe takes most of a day to complete)
15 cups white flour
1/2 cups kosher salt
2 tablespoons sugar
6 tablespoons vegetable oil
8 jumbo eggs (at room temperature, leave out overnight)
4 1/2 to 5 cups water
2 pkgs yeast
Method:
Pour flour into large dishpan. Add salt, sugar, oil. Add eggs, one by one. Dilute yeast in a little warm water (110 degrees) containing a drop of sugar, then add to mixture. Add 4 cups of the water and mix well by hand. Gradually add a little more water, until you have a stiff dough. Bagel dough is sitffer than bread dough. Knead very well.
Cover and keep warm until raised double in bulk. Punch down and let rise again until double in bulk.
Put a large roasting pan full of water on the stove over a high heat to boil.
Take a piece of dough two inches long and roll with your hands into a spindle shape. Join ends to make a circle. Place on a tray or table. Do not cover. After all the dough is formed, start with your first formed bagles, now having risen again (to twice their bulk).
Put a few, maybe 7, in the pan of boiling water at a rolling boil. When the water returns to a boil, tip over bagel to cook on opposite side. When water again returns to a boil, remove bagel ot a wet wooden board.
When board is covered with bagels not too close together, put in 450 degree oven on top rack. When bagel dries enough to hold its shape and can be picked up easily, place it on bare oven rack in lower part of oven. When the bottom is brown, turn over to brown on other side. Watch the baking as this is a qucik turnover and food can easily burn.
(reprinted from the Duluth Jewish Fellowship News, October 1983)
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Apple Coffeecake
6 apples, pared, cored and sliced (3 cups)
5 Tbs plus 2 cups sugar
5 tsp. cinnamon
3 cups flour
3 tsp. baking powder
1 Tbs. salt
1 cup salad oil
4 eggs
¼ cup orange juice
1 Tbs. vanilla
1. Preheat oven to 375 degrees.
2. Combine the apples, 5 Tbs. sugar and cinnamon and set aside.
3. Sift the flour, remaining sugar, baking powder and salt into a bowl. Make a well in the center and pour in the oil, eggs, orange juice and vanilla.
4. Beat with a wooden spoon until well blended.
5. Spoon one-third of the batter into a greased 9-inch or 10-inch angel food pan. Make a ring of half of the apple mixture drained of excess moisture on top, taking care not to have the apple mixture touching the side of the pan.
6. Spoon another third of the batter over, make a ring of remaining apples and top with remaining batter. Bake one and a quarter hours or until done. Cover top with aluminum foil if it begins to overbrown.
7. Allow to cool to lukewarm in pan before turning out onto a serving plate. This cake can also be made with fresh peaches.
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Apple-Honey Challah
Ingredients: Makes 1 Loaf
- 1/2 tablespoon active dry yeast
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 tsp cinnamon
- 1/8 tsp freshly grated nutmeg
- 4 1/4 to 4 1/2 cups all-purpose flour
- 1 cup of warm milk (whole is best, low-fat is ok too)
- 2 eggs + 1 for the glaze
- 4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze
- 3/4 tablespoon dark wildflower honey
- 1/2 cup diced organic dry apples
In a large bowl using a whisk combine the yeast, sugar, salt, cinnamon, nutmeg and 1 cup of the flour. Add the warm milk, 2 eggs, 4 tablespoons of olive oil, then the honey. (Add the olive oil first, then use the same measuring spoon to add the honey - residual oil on the spoon will make the honey slide right out.) Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add the remaining flour 1/2 cup at a time, alternating with the apples, which should be added in handfuls. Switch to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until it is too stiff to stir.
Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time - just enough to prevent it from sticking to the surface. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.
Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.
Braiding: There are several ways to braid your dough, using anywhere from 3 to 6 strands (or more!). It’s traditional for Rosh Hashanah loaves to be round, but challah is delicious regardless of shape so go with whatever shape feels right to you.
Preheat your oven to 350 degrees F and place the braided dough on your baking sheet, cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes. If you are using a loaf pan, likewise loosely cover your dough with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.
Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. If you are using a loaf pan you can test your bread by covering the pan with a clean kitchen towel then, while wearing oven mitts, flipping the pan over so that the bread falls into the towel. Thump the bottom. If it does not sound hollow place the pan back on the bread, flip it over, and put it back in the oven for another 5 minutes or so.
When your bread is done transfer it to a baking rack to cool. Allow to cool completely before slicing - or at least wait until it’s warm, not hot - then enjoy!
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Date Honey
Yield: about 1 cup of gooey, fragrant date honey
- 8 dates – make sure you buy the fat, sticky Medjool dates (Delget won’t work)
- Juice of ½ a lemon, remove the seeds
- ½ cup water
- 4 pieces crystallized ginger, finely chopped
- ¼ cup Agave syrup (available at Whole Foods or health food stores)
Remove the pit from the dates and quarter them. Mash the dates with a fork into a paste-like consistency. Add the date mash to a small sauce pan. Add the lemon juice and ¼ cup of water and heat over a low flame, stirring frequently with a whisk or wooden spoon (about 3 minutes). After the water is absorbed, add the remaining water, agave syrup and crystallized ginger. The mash should take on a slightly more liquid quality, like apple butter. Continue stirring, adding small amounts of additional water and Agave syrup as necessary until you reach the taste and consistency you like.
Let cool and serve with slices of Ginger Gold, Honey Crisp apples (or any apple you like).
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Bimuelos (Sephardic Doughnuts)
Makes about 24 medium or 48 small doughnuts
These are also called awamee in Arabic, loukoumades (loukoumas singular) in Greek, and lokmas in Turkish.
1 package (2½ teaspoons) active dry yeast
2 cups warm water
1 teaspoon granulated sugar or honey
1/8 teaspoon salt
2½ cups unbleached all-purpose flour
Vegetable oil for deep-frying
Confectioners’ sugar for dusting or sugar syrup
1. Dissolve the yeast in ¼ cup water. Stir in the sugar or honey and let stand until foamy, 5 to 10 minutes.
2. Combine the flour and salt in a large bowl and make a well in the center. Pour the yeast mixture and remaining water into the well and stir until smooth. The dough will not be very thick. Cover and let rise at room temperature until double in bulk, about 1½ hours. Stir.
3. Heat 2 inches oil over medium heat to 375 degrees.
4. Dip a teaspoon or tablespoon into cold water and use the spoon to drop the dough into the hot oil. (Moisten your fingers to prevent sticking.) In batches, fry the doughnuts until golden brown on all sides, about 3 minutes. Drain on paper towels.
5. Dip the warm doughnuts into the cooled syrup or sprinkle with confectioners’ sugar. Serve immediately. (To serve bimuelos later, let them cool without the syrup and store in an airtight container. Just before serving dip into warm syrup.)
VARIATION:
Zelebi (Middle Eastern Funnel Cakes): Pour the dough from a large spoon or squeeze it from a plastic squeeze bottle or pastry bag into the hot oil in a spiral fashion into a 6-inch-long coil. Makes about 26 cakes.
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Couscous Hiloo (Couscous with Dried Fruits and Nuts)
Makes 6 to 8 servings
1 pound (2 2/3 cups) instant couscous (not Israeli style)
4 cups boiling water
½ cup granulated sugar
½ to 1 teaspoon ground cinnamon
¼ cup (½ stick) butter or margarine, melted
¾ cup (3.5 ounces) raisins
¾ cup (5 ounces) chopped pitted dates
¾ cup (3.5 ounces) chopped dried apricots
¾ cup (3.75 ounces) chopped blanched almonds
¾ cup (3 ounces) chopped walnuts or 1/3 cup pine nuts
About 2 cups almond milk, hot milk, (or ¼ cup orange blossom water and ¾ cup water)
Additional ground cinnamon for garnish
1. Pour boiling water over couscous. Cover and let stand for 10 minutes.
2. Stir the sugar and cinnamon into the butter. Pour over the couscous, tossing to coat. Stir in the fruit and nuts. Gradually add enough almond milk to moisten the couscous.
3. Mound the couscous on a large platter and sprinkle with the additional cinnamon.
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Cassola (Roman Sweet Cheese Pancakes)
Makes about 30 3-inch pancakes
2 cups (1 pound) ricotta or pot cheese
4 large eggs
About ¾ cup all-purpose flour
2 to 4 tablespoons granulated sugar
½ teaspoon vanilla extract or ground cinnamon
½ teaspoon salt
Vegetable oil or butter for frying
1. In a food processor or blender, puree the cheese, eggs, flour, butter or sour cream, sugar or honey, vanilla or cinnamon, and salt until smooth. Or beat the eggs with an electric mixer until thick and creamy, then beat in the remaining ingredients.
2. Heat a large skillet or griddle over medium heat. Lightly grease with the oil or butter.
3. In batches, drop the batter by heaping tablespoonfuls and fry until lightly browned on both sides, about 2 minutes per side. Serve accompanied with sour cream, yogurt, maple syrup, flavored butter, jam, cinnamon-sugar, or fresh fruit.
