What a great question. As someone who enjoys the occasional Cuban cigar, I am keen to research this topic of tobacco for my own information as well.
The tobacco plant originated with the Mayans of Central America and was smoked during religious ceremonies. When that civilisation was destroyed by the Spanish conquest of the 16th century, the Mayan people dispersed throughout the countries of the American Continent taking their habit of smoking, and their tobacco plant seeds with them.
Tobacco, the leaves of the plant nicotiana tabacum, which by the way is the largest non food crop on Earth today, came to Europe from the Yucatan Peninsula in Mexico in 1558. It was brought by early explorers of the new world like Hernando Cortez, who starting from Cuba, overthrew Montezuma and won Mexico from the Aztecs. He took this habit of “drinking smoke” back to Europe with him and it became regarded as one of the marvels of the new world. At first it was considered medicinal and then it became fashionable, initially popularised in France by Jean Nicot (1530-1600), the agent of the king of France in Portugal, at that time. His name is commemorated in the tobacco plant itself and the substance, nicotine, that is found in all tobacco.
The spreading of demand throughout Europe brought wealth to the early colonists of central and North America.
Tobacco owes its sedative and habit forming powers to the drug nicotine, a deadly and dangerous poison found in all tobacco. Smoking has become much less popular since these facts fist came to light in the 1960’s, in the American Surgeon General’s report. This report also stated that cigar smokers who smoked fewer than 5 cigars a day had the same mortality rate as non smokers. This is possible attributed to the fact that most cigar smokers do not inhale the smoke into their lungs, but merely hold it in the mouth.
It seems that apart from traditional spiritual and questionable medicinal uses as a tonic, tobacco or specifically the nicotine can also be used as a powerful insecticide and repellent in horticulture.
I did come across some articles about chefs in New York City, and bars using tobacco as an ingredient in dishes and cocktails like the Nicotini. This drink is apparently like a Black Russian with the addition of some sort of tobacco infusion or tea. This fad in New York came about as the result of legislation that was introduced to outlaw smoking in public places, like bars and restaurants, similar to what we have seen here and around the world in recent years. This tobacco fad does not seem like it will take off however, and there is good reason for that. Nicotine or dried tobacco leaf offers no pleasant flavour of it’s own. It is safe to say that any food offered for consumption is based on a gimmick rather than a culinary delight. The cultivation and smoking of tobacco plays a significant role in the history of the human race, with ancient roots in the American continent, but tobacco has no history as part of our food culture.
I am told that wild tobacco is commonly found growing in the surrounding hills of Canberra, and I also discovered during my research that this plant is high in protein. Whether or not the raw leaf would taste good blanched or sautéed like spinach with olive oil and garlic is an interesting question. Unfortunately tobacco is a prohibited plant and so legally you and I are not permitted to have a couple growing in the veggie patch.
If anyone reading this, has information regarding the legitimate use of tobacco in cooking, I would love to hear from them. If it is indeed the case that tobacco has no place in cooking, who cares, it is great in cigars.
I don’t smoke cigars very often but I do enjoy one occasionally. My grandfather smoked Partagas cigars on a regular basis, and still the unmistakable smell of a good cigar can take me back to childhood. It is amazing how a scent or taste, or piece of music can be so powerful in the way it can evoke not only a memory, but an actual feeling and sense of being in a place and time. This weekend I will be attending my best friends wedding and I have an Opus X ready that I can’t wait to smoke.
I asked my good friend John Marshall from Frugii to help me out with this question, as he loves a good culinary challenge. I am happy to report that he also was unable to find any evidence of legitimate recipes that contained tobacco as an ingredient. He did however offer me this fantastic recipe for Cuban Coffee Ice Cream which we thought was somewhat appropriate for this column.
Cuban Coffee Ice Cream with Dulce de Leche
Dulce de leche is a caramel made by cooking milk with sugar until the mixture is reduced to a thick amber syrup. You can make the sauce up to 1 week ahead; cover and chill. Bring to room temperature before serving.
Ingredients
6 large egg yolks
2 cups whole milk
2 cups whipping cream
3/4 cup sugar
1 cup dark-roasted coffee beans, coarsely chopped
2 tablespoons rum
1 teaspoon vanilla extract
About 1 cup dulce de leche (recipe follows; see notes) or purchased caramel sauce
Preparation
In a bowl, beat egg yolks to blend. In a 3- to 4-quart pan over medium-high heat, combine milk, cream, sugar, and coffee beans; stir until sugar is dissolved and mixture is simmering. Remove from heat, cover, and let stand 30 minutes. Pour through a fine strainer into a bowl; discard coffee beans. Rinse pan, return milk mixture to it, and bring to a simmer over low heat. Whisk 1/2 cup of the warm milk mixture into egg yolks; pour yolk mixture into pan. Stir constantly over low heat until mixture is thick enough to coat the back of a spoon, 4 to 6 minutes; do not boil.
Pour into a clean bowl and chill, stirring occasionally, until cold, about 2 hours; if desired, cover and chill up to 1 day. Stir rum and vanilla into custard. Freeze mixture in a 1-quart or larger ice cream maker according to manufacturer's directions. Serve, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours, or up to 1 week. Scoop into bowls and top with dulce de leche.
Dulce de Leche
In a heavy 5- to 6-quart pan over medium-high heat, stir 4 cups whole milk and 1 1/4 cups sugar until sugar is dissolved and mixture is boiling. Stir in 1/2 teaspoon baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours. Pour through a fine strainer into a bowl; discard residue. Makes 2 cups.
Makes 6 to 8 servings |
