This past Wednesday, The Washington Post ran a story in their Food Section, that I found intriguing, very well written, and added value to my culinary education. I believe you’ll think so, too.
The article pertained to a story told by a popular and local Israeli Chef, Vered Guttman. She recounted an old family tale about the effects of her Grandfather’s having eaten too many poppy flowers when he was a lad, during WWII. The poppy flowers, known to be an opiate, gently persuaded the boy to fall into a very deep sleep. He lay down amongst the flowers in the field. He had eaten enough of them to induce a very sound sleep, so he slept on, while the war surged around him. The story has a good ending thankfully.
She mentioned different recipes that her Mother had passed down to her and taught her to make. She discussed different pairings of flavors, as well as a recipe usually made on a Jewish day of observation called Purim. It falls on March 19th this year.
I only really remember seeing poppy seeds on breads and bagels, and have never really paid much attention to them. My husband avoids eating them, because eating even a very tiny amount of poppy seeds can play havoc on the results of a drug test; where you might possibly be screened by an employer. Even eating small amounts would show that an opiate had been ingested, even if one only ate them for the mere pleasure of the enhanced flavor, and without any nefarious intentions. It is a food that might make you feel happy but won’t get you high. Naturally I have stayed away from them as well. I wouldn’t want to start loving the flavor and tossing some into my husband’s dinner. “Oops … M’Bad … Sorry Honey!”
Here are some quick facts for cooks who definitely want to use them. Poppy Seeds:
have a nutty flavor
are used in sweet and savory dishes
ground down they taste fruity
complement apples and almonds
are rich in magnesium, calcium and fiber
are higher in calories than you might think
pair nicely with lemons, walnuts, butter and pasta
are great in cakes and muffins
are sprinkled on top of breads and bagels
taste dashing when added to bittersweet chocolate ganache
are blue-black in color
are less costly purchased in bulk
make a great poppy seed filling
can be bitter when ground
have a high oil content
store best in the freezer
I learned a lot about these tiny seeds, and am excited to use them in recipes now that I know more about them. Give them a try and surprise your family with a whole new flavor to enjoy. If you do be sure to check your smile, because poppy seeds love to get stuck in your teeth.