Smoked Fig Leaves

Smoked Fig Leaves

Smoked fig leaves can be used in spice blends; brewed with tea leaves (my favorite pairing is Golden Yunnan); or added to soups, stews, or braises. Once smoked, fig leaves smell less verdant and bright and more like burning Palo Santo, the South American wood that perfumes my house most mornings and evenings.  After making my first batch, I kept a capped copper container of them on my desk for months; occasionally, when I needed a momentary release, I'd remove the lid and inhale the unique scent.

Ingredients

• Fig leaves
• Small smoker (see below)

Directions

If you rinsed your fig leaves, make sure they are dry before proceeding. Place the fig leaves on the smoker's rack in an even layer. Smoke them for 15 to 20 minutes, or until dry and brittle. Cool completely before storing in an airtight container.

How to Build a Small Smoker

What you'll need:

• Aluminum foil
• 1 to 2 ounces wood chips
• A roasting pan or round Dutch oven (at least 3 inches deep)
• A square or circular cooling rack (that inserts easily into the roasting pan or Dutch oven)

Directions

Using the foil, make a loose, little package (or two, as needed) containing about an ounce of wood chips; poke a few holes in the package and place it in the bottom of your pan. Place the rack on top of the foil. Place the foods to be smoked directly on the rack; use foil to cradle any wet foods (such as boiled beets or tomato slices), and use plates on shallow bowls to hold any foods that can't sit securely on the rack.

Set the smoker over one or two burners--depending on the size of the pan--set to high heat, and wait for the heat to ignite the chips (I sometimes use a propane torch directly on the foil, if a gas stove isn't available). Once you see smoke, wait about 5 minutes more. Cover the smoker with a tight-fitting lid or two layers of foil; wait 5 to 7 minutes more, or until you see smoke seeping out the sides. Turn the burner(s) off, and refer to your recipe for smoking time (or use your best judgment).

Once the foods have been removed, allow the wood chips to cool to room temperature, then submerge them in water to be sure they're extinguished.