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The Hirshon Maltese Spicy Herbed Tomato Spread – Arjoli

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The Hirshon Maltese Spicy Herbed Tomato Spread - Arjoli

Arjoli Image UsedUnder Creative Commons License From supperclubsmalta.wordpress.com

Citizens! It is with great unhappiness that your beloved Leader – the usually hale and hearty TFD! – must sadly report that I am felled with a virus straight from the gaping maw of Satan himself that has left me bedridden and sodden with mucus!

Gross, I know – but also true.

Being sick has left me craving the spicy and easy-to-prepare victuals that can clear my head, excite my fatigued taste buds and not overtax my limited energies to make – and this recipe from the ancient island of Malta absolutely fits the bill.

As noted in this redacted article from telegraph.co.uk:

The Maltese love their food so eating where the locals eat is a good starting point, and try not to be in a hurry. Food in Malta is to be sat over and enjoyed.

Maltese cuisine is heavily influenced by Italy, particularly Sicily, but with a dash of Arab/North Africa and a hefty pinch of Malta’s own. Starters tend to be soups, pasta, risotto, antipasti or dips with bread or biscuits, while mains include pasta and potato bakes at home, but eating out it’s generally meat or fish.

There is plenty of fresh fish. Malta is, after all, a small archipelago in the middle of the Mediterranean. In Marsaxlokk in particular, the harbour is full of traditional brightly painted fishing boats, their design still owing something to those great early seafarers, the Phoenicians. Fishermen mend their bright blue nets along the quay and the harbour-front is thick with restaurants serving the night’s catch.

Fish are often displayed whole: you choose your fish and how you would like it. Grilled with lemon perhaps? Baked in wine? Or with a typical piquant combination of fresh local tomato and capers, quite possibly picked from a wild caper bush metres from your table.

Lampuka (dorado or mahi-mahi) is the national fish, caught as it migrates past the islands each autumn using a system of palm-frond rafts little changed in over a millennium. The national meat is rabbit (fenek) which comes fried in garlic, stewed in red wine, or with one of Malta’s many (usually fresh) pastas.

Plenty of restaurants are now going beyond the traditional and giving the local food a modern, international twist as well as beautiful artistic presentation. As attractive as nouvelle cuisine, it is rarely as minimalist. The Maltese like their food not only tasty but plentiful. So work up a good appetite on the beach or out sightseeing then prepare to sit back and really enjoy your meal.

Arjoli is a POWERFULLY flavored variant of the French rouille bound not by mayonnaise but by bread crumbs (which attests to the antiquity of this version, mayonnaise has only been around for the last 500 years or so). Like rouille, it incorporates some fish in the recipe – both canned tuna and anchovy in this case.

Arjoli is usually served with ‘bebbux’ (snails) – however it is really a shame to use arjoli only with snails, especially considering many people are not fans of that ingredient (their loss).

Arjoli can also be served with hobz biz-zejt (crusty bread with oil), cut into small pieces as an appetizer or first course.

My version is resolutely traditional, Citizens – and totally delicious! It does call for one unusual ingredient – chili balsamic vinegar, which you can buy here. 😀 This recipe will be the first thing I whip up for myself – once I can get out of bed, that is…

Battle on – The Generalissimo

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The Hirshon Maltese Spicy Herbed Tomato Spread – Arjoli
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The Hirshon Maltese Spicy Herbed Tomato Spread – Arjoli

Ingredients

  • one day old loaf of bread or sliced bread (crusts removed in both cases)
  • 2 tomatoes
  • ½ can white albacore tuna in oil, drained
  • 1 cup olive oil
  • 10 cloves garlic
  • 4 tbsp chili balsamic vinegar
  • ½ small can tomato paste
  • 6 sun-dried tomatoes
  • 5 pickled cocktail onions, drained
  • 3 tbsp capers in brine, drained
  • ½ peeled small onion
  • 2 tbsp each parsley, basil, marjoram, seba’ rwejjaħ (aka peppermint, if you don’t speak Maltese)
  • 3 tbsp sugar (or to taste)
  • 1 red jalapeño or Fresno chili
  • 5 anchovy fillets (Ortiz brand only please)
  • ½ cup pitted green Castelvetrano olives

Instructions

  1. Rehydrate the sun-dried tomatoes in the olive oil. Process the bread until reduced to bred crumbs. Process all remaining ingredients with the crumbs until smooth and drizzle with more olive oil. Serve and enjoy.
https://www.thefooddictator.com/the-hirshon-maltese-spicy-herbed-tomato-spread-arjoli/

The Hirshon Russian Black Rye Bread – черный хлеб

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The Hirshon Russian Black Rye Bread - черный хлеб

Russian Rye Bread Image Used Under Creative Commons License From pikabu.ru

Citizens! It will probably not surprise any of you that your revolutionary and always respected Leader – the almighty TFD! – has deep Eastern European roots, including Mother Russia. As such, there are many recipes of this genre here on the blog – but few touch the heartstrings of the Highest more than this one. Genetics are strong indeed when it comes to remaking and enjoying the different foods of your ancestors!

No staple is so important to a Russian table as bread. Especially black rye bread. In Russia bread has its own laws, regulations and even price controls.

The famous Russian tradition of welcoming guests is called “Bread and Salt” (“Khleb-Sol”) – if this doesn’t emphasize the importance of this bread to Russians, I don’t know what will! From times immemorial the Slavs believed that people who shared bread became friends forever. Thus the old tradition of welcoming dear friends, newlyweds, and new settlers by serving bread and salt. Bread means a full table, whereas salt is an ancient and nearly forgotten symbol of protection and guarding the home from fire.

Bread is not only the basis of Russian table, but also a symbol of people’s wellbeing. This is why there are a number of customs related to bread. It should be remembered, that the national Russian bread is black and sour rye bread with leavening. Being much cheaper and more nutritious than white wheat bread, it has played a dominant role in life of the people.

In times of trouble, Russian black bread has literally meant the difference between starvation and life itself. During the Nazi siege of Leningrad, residents ate black bread with hardly little else for almost three and a half years – and survived. In times of plenty and celebration, Russian black bread is a symbol of wealth and health.

Black bread is called black, as rye flour gives it a characteristic dark color. Black and brown bread (made from a mixture of flour), which contain rye flour in its composition, is absorbed by the body several times slower than white – making it a good choice for diabetics.

In addition to fewer calories, it also brings other benefits. It contains: fiber, trace elements, macronutrients, amino acids and mineral salts. Also the proteins of rye bread are richer than lysine. Of course, rye bread contains less calories than wheat, but it also helps to eliminate carcinogens and harmful metabolic products from the body.

My version of the classic incorporates several ground spices (all traditional to this cuisine) and uses some truly authentic Russian ingredients. Like sour pickle juice (if you have access to any, you could also use the fermented Russian beverage Kvass for a similar flavor profile) and genuine Russian sourdough starter. Other specialty ingredients such as rye flour, first clear flour, rye bread improver and black cocoa can be purchased from the provided links.

First Clear flour is a unique type of flour specific for use in making rye bread. As noted on King Arthur Flour’s website:

First clear flour is what remains after milling patent flour, giving it a darker color and higher mineral content. Traditionally, Jewish bakeries used first clear flour to bake their rye breads – the protein in first clear balances the lack of gluten in rye flour to give rye breads loftier rise and better chew.

Combine first clear flour with flours that typically produce denser loaves (like whole wheat, rye, or spelt). It’ll improve the rise and final texture of your baked goods.

Since I am Russian Jewish by descent, I MUST use the ancestral recipe here! The directions for making the sourdough rye starter is from the unmatched Stanley Ginsberg – it is truly spectacular, though I made one tiny change by specifying the Russian yeast starter.

Citizens, unleash your inner Russian and try this rye bread straight from the source – you will thank me as it will be one of the best recipes for rye you’ll ever try! 🙂 Remember that if you’re making this for the first time, you’ll need to make the sourdough starter a week in advance. After that, you can make it anytime you want as long as you keep feeding the starter. Try it smeared with your best butter, add some caviar and enjoy a traditional Russian zakuski (appetizer) – or try it with pork fat (or smoked pork), with some onion slices or just on your favorite sandwich!

Battle on – The Generalissimo

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The Hirshon Russian Black Rye Bread – черный хлеб
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The Hirshon Russian Black Rye Bread – черный хлеб

Ingredients

  • Rye Starter:
  • 2.5 ounces (70 grams) whole grain rye flour, preferably organic
  • 2.5 ounces (70 ml) warm water (105°F or 41°C)
  • 1 package Russian sourdough starter
  • Days 2 to 7: Refresh the Rye Sourdough Starter
  • 2.5 ounces (70 grams) whole grain rye flour, preferably organic
  • 2.5 ounces (70 ml) warm water (105°F or 41°C)
  • 2.5 ounces (70 grams) Sour Starter from the preceding day
  • Days 8 and Beyond: Maintain the Rye Sourdough Starter
  • 2.5 ounces (70 grams) medium or whole-grain rye flour, preferably organic
  • 2.5 ounces (70 ml) warm water (105°F or 41°C)
  • .25 ounces (7 grams) rye sourdough starter
  • ***
  • 1 ⅛ cups lukewarm water
  • 2 tablespoons sour pickle juice
  • 1 cup pumpernickel or rye flour, plus more for dusting
  • 1 cup (8 ounces) of ripe rye starter
  • 2 tablespoons King Arthur Rye Bread Improver
  • 1 ¼ teaspoons salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons molasses
  • 1 tablespoon brown sugar
  • 3 tablespoons black cocoa
  • 1 teaspoon espresso powder or instant coffee powder
  • 1 tablespoon fennel seeds, ground
  • 1 tablespoon nigella seeds, ground
  • 1 tablespoon dehydrated onion flakes, ground
  • 1 tablespoon caraway seeds, ground
  • 1 ½ teaspoons instant yeast
  • 2 ½ cups King Arthur First , divided
  • ***
  • For the glaze:
  • 1 tsp. cornstarch
  • ½ cup COLD water (*icy* cold, Russian cold!)

Instructions

  1. Day 1: Make the rye sourdough starter
  2. Start with equal amounts of organic rye flour and water by weight. Dump them in a nonreactive (glass, porcelain, stainless-steel, plastic) container with the Russian sourdough starter, mix by hand into a stiff paste, cover, and let stand at room temperature (68 to 72°For 20 to 22°C) for 24 hours.
  3. Days 2 to 7: Refresh the rye sourdough starter
  4. The next day, discard all but 70 grams of the culture and mix the remainder with the refresh ingredients, cover, and let stand. Repeat each day, discarding all but 70 grams of the preceding day’s culture.
  5. The most important point to remember at the early stages is to feed the sourdough starter, or culture, daily. Even when it shows no apparent fermentation, the yeast is busy multiplying and consuming nutrients at a very high rate. By the second or third day, it will swell, show bubbles, and give off a clean sour smell.
  6. Over the next few days the activity will become more and more vigorous and the smell more intense. Occasionally the yeast normally present in whole grains fail to establish itself in a new culture; if, after 3 or 4 days, the culture darkens, develops a mold, or smells bad, dump the whole batch and start over.
  7. After a week, the culture, or sourdough starter, will be ready to use or to be stored refrigerated in an airtight container for a couple days. [Editor’s Note: If storing the sourdough starter for more than a couple days, you’ll need to maintain it, which we explain how to do just below.]
  8. Days 8 and Beyond: Maintain the rye sourdough starter
  9. In a perfect world—or working bakery—sourdough starters are refreshed daily. That said, daily feedings demand both a degree of dedication and abundant flour supplies that are impractical for all but the most committed home bakers. The author suggests refreshing your starter every 36 hours or so.
  10. Mix the rye flour, water, and rye sourdough starter by hand until incorporated. Cover and ferment at room temperature (68 to 72°F or 20 to 22°C) overnight or for 10 to 12 hours. The sponge will be very bubbly, have a clean sour smell, and will have tripled in volume. Store refrigerated in an airtight container and it will last indefinitely.
  11. Place all of the ingredients in a large bowl, reserving 1 cup (4 ¼ ounces, 121g) of the bread flour. Mix to make a thick batter-like dough. Don't worry how wet the dough seems at this point; it'll become more dough-like when you add the remaining 1 cup of bread flour.
  12. Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.
  13. After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.
  14. While the dough is rising, preheat the oven to 375°F. When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.
  15. Bake the bread for about 30 minutes, until it sounds hollow when you thump the bottom.
  16. Meanwhile, combine the cornstarch and the ice water. Cook over medium heat, stirring constantly, until the mixture just starts to boil; continue to cook, stirring constantly, for another minute.
  17. As soon as the bread is at the 30 minute mark, brush the cornstarch mixture over the top of the loaves. Return the bread to the oven and bake for another two or three minutes, until the glaze is set or the inside measures 205°F on a digital thermometer. Remove from the pans and cool on wire racks.
  18. Store bread well wrapped at room temperature for several days. Freeze for longer storage.
https://www.thefooddictator.com/the-hirshon-russian-black-rye-bread-%d1%87%d0%b5%d1%80%d0%bd%d1%8b%d0%b9-%d1%85%d0%bb%d0%b5%d0%b1/

The Hirshon “Fire Cider / 4 Thieves Vinegar” Vinaigrette And Herbal Remedy

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The Hirshon “Fire Cider Vinegar” Vinaigrette And Herbal Remedy

Fire Cider Vinegar Image Used Under Creative Commons License From pinterest.com

Citizens, the unmatched culinary wisdom that resides solely in the mighty TFD extends even further beyond cuisine into the Ultima Thule where food and medicine intersect! I have studied herbalism, both Western (English, Native American, Colonial) and Eastern (Chinese and Indian) and it is a good and pleasant opportunity today to share two of my great passions with you! The history (and legends) surrounding the components of this recipe are particularly fascinating!

My particular variation of this historic condiment is a blend of the ancient “4 Thieves Vinegar” with the modern “fire cider vinegar” – combined, it is both supremely healthful as well as spicy AND delicious!

Four thieves vinegar (also called Marseilles vinegar, Marseilles remedy, prophylactic vinegar, vinegar of the four thieves, camphorated acetic acid, vinaigre des quatre voleurs and acetum quator furum) is a concoction of vinegar (either from red wine, white wine, cider, or distilled white) infused with herbs, spices or garlic that was believed to protect users from the plague. The recipe for this vinegar has almost as many variations as its legend.

This specific vinegar composition is said to have been used during the medieval period when the black death was happening to prevent the catching of this dreaded disease. Other similar types of herbal vinegars have been used as medicine since the time of Hippocrates.

Early recipes for this vinegar called for a number of herbs to be added into a vinegar solution and left to steep for several days. The following vinegar recipe hung in the Museum of Paris in 1937, and is said to have been an original copy of the recipe posted on the walls of Marseilles during an episode of the plague:

Take three pints of strong white wine vinegar, add a handful of each of wormwood, meadowsweet, wild marjoram and sage, fifty cloves, two ounces of campanula roots, two ounces of angelic, rosemary and horehound and three large measures of champhor. Place the mixture in a container for fifteen days, strain and express then bottle. Use by rubbing it on the hands, ears and temples from time to time when approaching a plague victim.

Plausible reasons for not contracting the plague was that the herbal concoction contained natural flea repellents, since the flea is the carrier for the plague bacillus, Yersinia pestis. Wormwood has properties similar to cedar as an insect repellent, as do aromatics such as sage, cloves, camphor, rosemary, campanula, etc. Meadowsweet, although known to contain salicyclic acid, is mainly used to mask odors like decomposing bodies.

Another recipe called for dried rosemary, dried sage flowers, dried lavender flowers, fresh rue, camphor dissolved in spirit, sliced garlic, bruised cloves, and distilled wine vinegar.

Modern day versions of four thieves vinegar include various herbs that typically include sage, lavender, thyme, and rosemary, along with garlic. Additional herbs sometimes include rue, mint, and wormwood. It has become traditional to use four herbs in the recipe—one for each thief, though earlier recipes often have a dozen herbs or more. It is still sold in Provence. In Italy a mixture called “seven thieves vinegar” is sold as a smelling salt, though its ingredients appear to be the same as in four thieves mixtures.

The usual story shared about the origin of this vinegar was that a group of thieves during a European plague outbreak were robbing the dead or the sick. When they were caught, they offered to exchange their secret recipe, which had allowed them to commit the robberies without catching the disease, in exchange for leniency. Another version says that the thieves had already been caught before the outbreak and their sentence had been to bury dead plague victims; to survive this punishment, they created the vinegar. The city in which this happened is usually said to be Marseille or Toulouse, and the time period can be given as anywhere between the 14th and 18th century depending on the storyteller.

One interesting twist says that “four thieves vinegar” is simply a corruption of the original “Forthave’s vinegar,” a popular concoction created by an enterprising fellow by the name of Richard Forthave. Another source, the book Abregé de tout la médecine practique (published in 1741), seems to attribute its creation to George Bates, though Bates’ own published recipe for antipestilential vinegar in his Pharmacopoeia Bateana does not specifically use the name ‘thieves’ or ‘four thieves.’

As for fire cider, I share this gem from marthastewart.com:

Are you a fire cider convert yet? A longtime favorite in the herbal community, this DIY tonic is finally gaining mainstream popularity. Our test kitchen editors have been fans for years, and we were curious about why it’s currently having a moment, so we went straight to the source, Rosemary Gladstar, the respected herbalist, teacher, and author who came up with fire cider (and coined its catchy name!) in the late 1970s.

The original formula calls for macerating fresh horseradish, ginger, garlic, onions, and cayenne pepper in apple-cider vinegar for three to four weeks, then finishing with honey. Gladstar says, “At the time, I really wanted vinegar tinctures to take off, so I came up with this recipe and thought the combination of flavors was fabulous — hot, sour, pungent, and sweet. Not only does it taste good, but it’s also easy to make and uses common herbs that you can get from your backyard or local grocery store.”

After that first batch, she taught her students how to make fire cider, sold it at her herb store in Sonoma county, and published the recipe in her first book, “Herbal Healing for Women.” It has since been adapted countless times (including by our own test kitchen!), sold by other herbal companies, cited in several books, and added to the winter health curriculum at many herbal schools.

Gladstar breaks down what each ingredient brings to the table:

Apple-cider vinegar is a great digestive aid.

Horseradish is the number-one herb for combating sinus congestion and headaches. It clears your sinuses better than anything; even when you’re just grating it, by the time you’re done, your sinuses are wide open.

Ginger is a warming circulatory herb that’s wonderful for digestion. It also helps fight infection and is good for nausea.

Garlic is the poor man’s penicillin. It has broad-spectrum antimicrobial and antibacterial properties and is an excellent aid for fighting infection. It also produces a heat that helps lower cholesterol.

Onions have similar properties to garlic and are also good for colds and flus.

Cayenne pepper is one of the best cardiovascular herbs. It helps your immune system mobilize and moves blood through the system.

Honey is very soothing for inflamed tissues and organs, but its primary purpose is as a harmonizer or buffer. It helps blend all the flavors in fire cider and makes it palatable not just to your taste buds, but to your whole digestive system.

Gladstar recommends that first-timers dilute the tonic with a little warm water or apple cider. Once you’re a convert, try drinking it straight — our test kitchen swears by a daily one-to-two-ounce shot. If you feel a cold or flu coming on, take smaller amounts more frequently — such as half a shot glass two or three times a day — to keep your immune system healthy. You can also swap out regular vinegar for fire cider in salad dressings.

My genius idea to fuse these two recipes together is further enhanced by the addition of not just apple cider vinegar – but to use an an infused cider vinegar with 14 herbs – this is a common cure-all in Appalachia as well as Amish regions. It adds notes of flavor and a symphony of health benefits. This is what I use in the recipe and for myself – but you can also just use plain apple cider vinegar if you so prefer. Only Bragg’s brand cider vinegar please – it has the “mother” still in it – the good bacteria that makes apple cider vinegar so potent from a health perspective.

Lastly, I call for the incredible health benefit of manuka honey from New Zealand – read all about it (and buy a bottle) here.

Enjoy this unique fusion of ancient and modern herbalism and know you are protected from both the plague and a whole host of other ailments by the awe and splendor that alone is The Food Dictator! 🙂

Battle on – The Generlaissimo

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The Hirshon “Fire Cider Vinegar” Vinaigrette And Herbal Remedy
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The Hirshon “Fire Cider Vinegar” Vinaigrette And Herbal Remedy

Ingredients

  • 1 part each of:
  • Fresh chopped onions
  • Fresh chopped garlic
  • Fresh grated ginger root
  • Fresh orange with peel
  • Fresh grated horseradish root
  • Fresh oregano
  • Fresh rosemary
  • Fresh mint
  • Dried lavender flowers
  • ***
  • Use ½ part of these:
  • black peppercorns, lightly toasted in a dry skillet
  • Cloves, lightly toasted in a dry skillet
  • Fresh chopped Jalapeños
  • ***
  • About 2 cups (use more or less as needed to cover the herbs and spices) Vim & Vigor - Apple Cider Vinegar Herbal Tonic (strongly preferred) or use Bragg’s Apple Cider Vinegar
  • Manuka honey or regular honey - either way, use raw and unfiltered honey if at all possible
  • 1 tbsp. turmeric (optional but strongly recommended) to mix with the honey

Instructions

  1. Fill large glass jar(s) ¾ full with herbs and spices and top off with Vim & Vigor - Apple Cider Vinegar Herbal Tonic (strongly preferred) or use Bragg’s Apple Cider Vinegar.
  2. Shake twice/day for 14 days. Filter out the solids. Taste, and add Manuka honey mixed with optional turmeric (or regular raw honey, if you so prefer) to taste. Then, bottle, & label.
  3. Mix 1 part vinegar with 3 parts oil for an incredibly tasty vinaigrette for salads, or take 1 tbsp. straight or mixed with water, twice a day for health.
https://www.thefooddictator.com/the-hirshon-fire-cider-4-thieves-vinegar-vinaigrette-and-herbal-remedy/