Okay, time for more assistance from the greatest team on earth. What can I use

M

marilynfl

Moderator
in place of tahini for this recipe? This same recipe is in Sara Moulton's "Home Cooking 101" when she worked with Rawia Bishara.

Or...do I just need to stop at the store and buy tahini?

Here's what I have at home:

Chinese sesame paste

Bag of raw sesame

Bag of roasted sesame

Vitamix

What I don't have:

tahini

RECIPE Brussels Sprouts With Pomegranate-Tahini Sauce

Tahini Sauce:

3/4 cup tahini (Middle Eastern sesame paste)

2 garlic cloves, crushed or coarsely chopped

1/3 to 1/2 cup freshly squeezed lemon juice (~3 lemons)

1/3 teaspoon salt, more to taste

1 cup low-fat plain yogurt

2 tablespoons pomegranate molasses

Corn oil for frying or roasting

3 to 4 pounds Brussels sprouts, trimmed and halved

2 tablespoons extra-virgin olive oil

1/2 teaspoon minced garlic

1 cup panko (Japanese bread crumbs)

Lemon wedges and chopped parsley, for garnish

Preparation

Step 1. Make the sauce: In a food processor or blender, combine the tahini, garlic, 1/3 cup lemon juice and 1/3 teaspoon salt. Blend until smooth. Add the yogurt and pomegranate molasses and blend again. Add more salt or lemon juice to taste, then set aside. (comments suggested that more water is needed to thin)

Step 2. Make the sprouts: If frying, pour 1/2 inch corn oil in a deep skillet. Heat until very hot but not smoking. (Test by gently dropping a half sprout into the oil; when oil is ready, sprout will pop loudly and sizzle immediately.) Working in batches to avoid crowding the pan, fry sprouts until browned and crisp but still bright green, 2 to 3 minutes. Remove to paper towels to drain.

Step 3. If roasting, heat oven to 375 degrees and place a pan of water on the bottom shelf to prevent sprouts from drying out. Toss sprout halves in about 3 tablespoons corn oil until slick, but not dripping. Spread them out on 2 sheet pans and bake until tender and browned, about 30 minutes.

Step 4. Meanwhile, make the bread crumbs: in a small skillet, heat olive oil over gentle heat until medium-hot. Add garlic and stir; it will sizzle. Immediately add bread crumbs and stir until toasted and golden brown, about 2 minutes. Stir in salt, then remove to paper towels to drain.

Step 5. When ready to serve, spread cooked sprouts on a platter. Drizzle with about 1/2 cup sauce and top with bread crumbs. Tuck in lemon wedges around the edges and sprinkle parsley over the top. Serve immediately, passing any extra sauce at the table.

http://cooking.nytimes.com/recipes/1016294-brussels-sprouts-with-pomegranate-tahini-sauce

 
I'd buy the tahini--the asian toasted stuff would just not be right.Sure makes a boat load a sprouts

 
I stand corrected. Both Tahini and Sesame Paste are toasted. The difference is that

Tahini uses hulled seeds and sesame paste unhulled.

Learn something every day.

 
Sylvia, I don't use tahini enough to know whether that would work with this recipe. I've only

used it for hummus and once for cookies. That's it...my entire tahini repertoire.

 
It would change the entire dish, although it might be good--just different. I will

also comment that I've made hummus using just toasted sesame oil (and not tahini) that was quite passable. That was why I suggested it in your first post--it is such a great and intense flavor. The "homemade" looks good--I'll salt that away. Seasame seeds are dirt cheap at Asian markets.

 
Melissa recently posted some great sounding dishes with Tahini. One was a dressing, one a salad.

Unfortunately, my computer is acting up, so I can't link. BUT, I did make the salad w/ chick peas. YUMMY! And uses Tahini!

 
Here's a good to one to add to your repertoire. REC: Hoisin-Glazed Pork Chops...

Hoisin-Glazed Pork Chops
Serving Size: 4

2 tablespoons vegetable oil
3 garlic cloves, finely chopped
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
2 tablespoons tahini
2 teaspoons Sriracha
Kosher salt, freshly ground pepper
2 1½-inch-thick bone-in pork rib chops (about 1 pound each), patted dry

Directions:

1. Heat oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Season hoisin sauce with salt and pepper; let cool.

2. Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half of hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes. Set remaining sauce aside.

3. Preheat a large skillet, preferably cast iron, or grill pan over medium. Remove pork from bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°, 15–18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest at least 10 minutes (pork will come to 145° as it sits). Serve with reserved hoisin sauce spooned over.

Notes:

Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.

 
I have a peanut-butter-type cookie made with tahini

we liked that I can post, if you are interested. I'll have to find the recipe. Colleen

 
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