Wednesday, November 18, 2009

Nut terminology נוס־לעקסיקאָגראַפֿיע

דער בױם

Tree boym

דער נוס

Nut nus

דער פֿאָכער

Fan fokher

דער בלאַט

Leaf blat

דער פֿאָכערבלאַט

Ginkgo fokherblat

פֿאָכערבלאַט ניס

Ginkgo nuts fokherblat nis

דער מאַנדל

Almond mandl

װעלשענע ניס

Walnuts velshene nis

האַזע ניס

Hazelnuts haze nis

חזיר ניס

Acorns khazer nis


Peanuts stashkes


Pistachios fistashkes

די שאָל

Shell shol (or sholekhts)

דאָס שאָלעכץ

Husk sholekhts

דאָס נוספֿלײש

Nut-meat nusfleysh

דאָס פֿרוכטפֿלײש

Pulp frukhtfleysh

די הױט

Skin hoyt

דאָס הײַטל

Membrane haytl


To shell opsheyln


To decorticate anthaytlen

די װעװערקע

Squirrel veverke

דער װעװעריק

Chipmunk veverik

דאָס קנאַקניסל

Nutcracker knaknisl

רוף מיך קנאַקניסל און פֿיר מיך אין נתנה־תּוקף

“Call me a nut-cracker and take me to ‘Nesane-toykef’”

ruf mikh knaknisl un fir mikh in nesane-toykef

“Unesane –Tokef” or Netane Tokef, is one of the central prayers of the Jewish High Holy Days. It contains the line “On Rosh-HaShana (Rosheshone) it is written, and on Yom Kipur (Yonkiper) it is sealed.

This expression could best be translated as “So sue me” or “Tell it to the Judge”

Sunday, November 15, 2009

Collard Greens with Spices and Ginkgo Nuts

These thrilling greens are adapted from a recipe The Art of Indian Vegetarian Cooking by Yamuna Devi that calls for greens cooked with either plantain or parsnip. It seemed likely that plantains and parsnips are dissimilar enough that I just might dare try something else. What plantains and parsnips have in common, I thought, was richness, starchiness, mild sweetness, and protein. Ginkgo nuts have all of these, as well as a luxurious satiny texture that combines beautifully with all kinds of mixed vegetables. I harvested these ginkgo nuts by shaking a couple of trees immediately in front of my building. Local food cannot get much more local than this.

Collard Greens with Spices and Ginkgo Nuts

4 ounces ginkgo nuts (40 nuts)

1 bunch collard greens or other greens

6 tablespoons butter

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

3 tablespoons chickpea flour (gram flour, besan)

½ teaspoon turmeric

¼ teaspoon sweet paprika

1 rounded teaspoon kosher salt.

Roasted salted almonds (optional)

Lemon wedges (optional)

Remove the outer husks of the ginkgo nuts, and shell and cook them according to the instructions here.

Wash the greens well and remove the stems. Cut the leaves into a fine chiffonade. Bring salted water to the boil and cook the greens until they are quite tender, and strain. This will take 25-35 minutes for collards, less for other greens. You can drink the pot liquor or reserve it for another recipe.

Melt the butter in a wok or wide kettle. Add cumin, mustard seeds and chickpea flour and cook, stirring for about five minutes, or until the flour has darkened, and the seeds pop and sizzle. Add the nuts, turmeric, paprika, and salt and cook for another few minutes. Add the drained greens and toss and cook until everything is nicely hot. Serve with lemon wedges and chopped roasted almonds, if you so desire.

This recipe is my contribution for Haalo's Weekend Herb Blogging (founded by Kalyn) and hosted this week by Winnie at Healthy Green Kitchen

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Saturday, November 07, 2009

As Long as it is Smart

Smart Noshery.