Tahini Savory And Sweet

Tahini is a staple in Middle Eastern cooking and baking.It adds so much to main meals and sweets, giving them a unique flavor and certain creaminess. What's great too is that home chefs can experiment with it, incorporating it into all sorts of recipes.

Yotam Ottolenghi extolled its' virtues in an article plus recipes in yesterday's New York Times Food section. Tahini is n ancient dish, from the Arabic and it means to grind.It's also prevalent not only in Greek cuisine but surprisingly Vietnamese and Southeast Asian as well. It can be made it home, using hulled sesame seeds and olive oil. If not, look in Middle Eastern shops or online. The best according t Chef Ottolenghi is the Al Arz from Israel and Al Taj from Lebanon. He also recommends the  famed "camel tahini" Al-Jamal from Palestine. There is also the Jebrini brand, one of the oldest manufactured, from Israel, made in East Jerusalem. The third  generation of this 130 year old business use the best sesame seeds from the coveted humera variety of Ethiopia. Then the seeds are hulled and hand ground in old millstones, that are 200 years old. Tahini manufacturers are not that careful, allowing for hulls and over roasting - which leads to a bitter tasting spread.

Tahini can be used in both savory and sweet recipes. A Palestinian main course is lamb siniyah, where the condiment is poured over cooked lamb and then baked in the oven. The tahini is baked into a thickly, rich crust, like the mashed potatoes topping a shepherd's pie.It can also be made into a tasty dressing to be served over a tomato and cucumber salad. Try it on any barbecued chicken or steaks this barbecue season. Tahini goes well with sweets too, and Chef Ottolenghi gives two dessert recipes. The first is a sesame, date and banana cake  enriched by a tahini -cream cheese icing. This last is definitely healthier than the regular cream cheese icing, because it doesn't have all that confectioner's sugar.There's marscapone cheese and brown sugar for tartness and flavor. Two tablespoons of sesame seeds are in the fruit rich cake along with three tablespoons of tahini.It laso is the star of Chef Ottolenghi's oat and tahini cookies.A quarter of a cup of it is mixed in with oats, dark brown sugar and hazelnuts.Melted dark chocolate is drizzled on top of these gems for added decadence.

Tahini is definitely a worth try in both savory and sweet dishes. Try it drizzled over barbecue chicken or a tomato salad.Use it in an icing or as a boost to cookies. It's delicious , adding oomph to any dish.

My Orange Cranberry Loaf Day

As the world knows we had a monster blizzard today in northern New Jersey. It was a perfect day to -what else but bake. I had wanted to use my loaf pan and make a sweet bread. I turned to an old friend - Pillsbury.

This is an easy make. The mix only needs a cup of water, two eggs and two tablespoons of vegetable oil.I then beat it with my trusty wooden spoon about seventy to eighty strokes to create a well mixed batter.It was then poured  into a well greased (I used I Can't Believe It 's Not Butter) eight by four loaf pan,

and then set it into a 375 degree F oven for fifty minutes. It came out perfectly as you can see from the  top view.The sides rose well and it had the perfect center crack to it.

Another plus was the dense crumb, thick and rich , more like a pound cake than a bread. As you can see it was good with a fat slick of more I Can't Believe It's Not Butter.

I like this  mix.It was easy and quick to use along with producing a cranberry and orange rich bread. The taste is phenomenal and the mix comes loaded with craisins  - dried cranberries.I definitely want to try their other flavors, such as their apple cinnamon, chocolate swirl, cinnamon, swirl and date breads. They make a nice breakfast with a cup of tea or coffee.

That's what I did with my snow day. Anyone else do any fantastic baking or cooking? Let us know here at FP.

Another Thanksgiving Issue

The New York Times Food section  has put out a second Thanksgiving issue. It's different in the than the first, rethinking time-tested recipes and putting new spins on them. There  are traditional veggies done differently along with a new way to cook that bird. It's a refreshing rethink of how to cook and bake for the big day.

All the big guns of the Food section have weighed in and written informative articles.One of the most interesting is Melissa Clark's. Her A Good Appetite  features splaying and searing the turkey as opposed to the traditional roasting. She decided to try the technique she uses on chicken on a much larger bird. Both are similar with the same amount of white and dark meat so the splaying technique that works with the smaller can help the larger. Is it easier than roasting? Yes, and it creates an evenly roasted turkey with silky and juicy white meat and perfectly cooked dark meat.Unlike spatchcocking , which requires intricate deboning, splaying is cutting the skin and then pulling on the thighs until you hear them pop out of their sockets. It's then laying them flat. Ms. Clark also pours wine on  the turkey for braising, although she suggests using any liquid , from cider to beer, diced tomatoes to  even water. What completes this? A platter of vibrant, green Brussels sprouts. Newcomer Alison Roman, a contributor to Bon Appetit magazine gives us them cooked in three tasty recipes. One is sauted with sausage and pickled red onions along ith one for honey roasted ones made exotic by the addition of harissa and lemon relish. More traditional home chefs may like the Brussels sprouts gratin bathed in a lush heavy cream and Gruyere cheese.

 Of course, there is a stuffing recipe. Kim Severson writes about a traditional cornbread one. It's a controversial one, with professional chefs  polarized about what kind of cornmeal - white or yellow - to use. There is a debate - which is sweeter?  She settles on the yellow for color and intense flavor. The recipe also includes  sugar along with buttermilk and butter to give it richness. The stuffing isn't entirely cornbread. There is also white bread used too along with the usual stuffing ingredients like onions,,sage and eggs. She bakes the stuffing separately and gives it extra flavor by pouring the  turkey drippings on it about thirty minutes into the baking time. For extra crunch and taste, there is also the addition of toasted pecans for real Southern flavor. Pecans also figure in David Tanis' A City Kitchen. He makes pecan rolls that have the extra sweetness of golden raisins.Instead of the usually gooey cream cheese frosting, he just dusts them with a mix of sugar and cinnamon. Make these the night before for a Thanksgiving breakfast treat. His other pecan recipes offer savory (!) cookies laden with cheese and sage and a dessert bar . The first is a great side to the first course of soup or a salad. The second is a yummy mix of pecans, dates, spices and rum on top of a buttery shortbread base.These are a nice stand in to the gooier, ultra sweet pecan pie.

Thanksgiving is all about tradition and traditional dishes. Yet , it pays to think outside the box and try new cooking techniques and recipes. It makes for a  more delicious and more memorable holiday meal.

Soup And A Salad

Spring time brings about light meals and what better than a soup and a salad? The two columns in today's New York Times Dining section do that just that. They offer a spin on the Italian classic straticiella along with a juicy , citrus infused salad. Both are perfect on their own or even paired together for an interesting lunch or even brunch.

The first recipe comes thanks to David Tanis ' City Kitchen . He creates a  spin on the Roman egg drop soup straticiella. It;s usually made with spinach but Mr. Tanis decides to switch from the green to Parmesan cheese. He also adds parsley and nutmeg for more richness and flavor. He takes it from Mona Talbott who wrote Zuppe, a compilation of Italian soup recipes. She also ran The American Academy in Rome. She highlights some other good recipes such as potato and wild chard and a summer zucchini potage. However thanks to this being the season of eggs, straticella is an excellent way to use them. it's ;s also the perfect light Spring soup .

What would go well a light Spring soup? A light , fresh salad  . That's where Melissa Clark's A Good Appetite .  comes in. She takes grapefruit,a fruit not usually associated with salads and makes it part of a date laced radicchio blend,  She also adds in pistachio nuts for crunch and color. It creates a melange of sweet and tart, along with salty and earthy, The dressing is the remaining grapefruit juice mixed with olive oil and sea salt.This would be perfect with the straticiella however it also stands great on its' own.The grapefruit date salad would also look right in place at a Sunday brunch with delicate mini muffins  as well.

Soup and a salad is the perfect Spring lunch or brunch. Try either of these recipes. They both reflect the season with their refreshing tastes of egg and grapefruit. Both are a welcoming in to a season of airy cooking and meals..