7.06.2012

Bowls and spoons and stirring

I promised you a recipe for that honeyed tahini I mentioned on Sunday, and a reader held me to it. (Hi, Riv!)  So here you go, friends.  I aim to please.


This was a funny recipe to think about as a recipe at all, because usually I just wing it:  a puddle of sesame paste, a squirt of honey, a shake of cinnamon.  When I’m not in the mood for bowls and spoons and stirring (a more common occurrence than you might think), I simply apply all three directly to hot toast in the basic ratio of a lot of sesame paste to considerably less honey.  (Got that?  Are you writing this down?)  Then, I drag a knife across the surface, and call it a meal.  As a general rule, it works.  But since that’s not exactly the most precise way to explain it; and because honey sometimes shoots out of the bottle in more copious amounts than I intend; and also because, despite my having slathered sesame paste on toast for nine years now, I still can’t properly evaluate the surface area of a slice and translate that to an appropriate amount of sesame paste on a spoon; and finally, because honeyed tahini really does taste better stirred into a uniformly smooth and creamy spread, the method leaves something to be desired. 

I’m glad to have worked out a recipe for it now, and glad to share it with you. 

Honeyed Tahini
Inspired by breakfast at Café Shosh (the old one, on Rechov Ha-Palmach) in Jerusalem

½ cup tahini (sesame paste)
1 tablespoon honey
A dash of cinnamon

Put all of the ingredients in a bowl, and stir.

p.s. –

::  This stop-motion film of an engine being stripped down and reassembled has its hooks (its pistons? its cylinders?) in me.  Every time I watch it, I see something new. Check out the trickle of oil that flows into the jug at 0:45-6.  Beautiful. (Thanks, Garry.)

::  This excerpt from The Collected Writings of Joe Brainard, as printed in the February 2012 issue of Harper’s Magazine.  “And it’s as simple as this, what I want to tell you about:  if perhaps not much, everything.”

::  The fried egg Wiki.  (How is it that I am just discovering this?)  Complete with “regional adaptations or peculiarities” of fried egg preparation and consumption in 15+ countries.   It’s a treasure. 

15 comments:

Tracy said...

If only I had tahini. I think I might like to try your wing-it method first. It's nice to have options with toast.

Hannah said...

Tahini and honey (or almond butter and honey, or sunflower seed butter and honey, or mascarpone cheese and honey) "wing it" toast is my breakfast frequently - sometimes, when things are busy, I will eat it every day for a week. Can't wait to try a sprinkle of cinnamon over top. And I also loved (LOVED) the Joe Brainard collection in Harper's ... we seem to be on similar reading wavelengths right now :)

Riv said...

Shosh! Of course it's from Shosh. I had a feeling. When I lived on Rav Berlin, I ate breakfast there many, many times. Also: soup. Such good soup at Shosh. I miss it.

Rogue Unicorn said...

No freakin' way! I lived right above Shosh on Palmach (the building behind the bank) from 2004-2008. I still live in the area and occasionally will stop by Shosh in its current incarnation on Halamed Heh.
And of course, tehina with honey is one of my most favorite breakfast foods ever.
The world is so very small (and so very big).

sina said...

never had sweetened tehina! i usually make the typical garlicky, herby tehina....ill give this a try.

Jess said...

Tracy - It is nice to have options with toast. I couldn't agree more.

Hannah - I like the way you roll. (And read!)

Riv - (But, apparently, not the Riv who requested the recipe!) I lived on Ha-Rav Berlin, too! Yes, yes, the soups. And the salads.

Tiki - Seriously?! I lived on Ha-Rav Berlin from 2003-2004. Were we (blink, blink, blink) neighbors for a tiny sliver of time? Unbelievable.

Sina - Do try it. It's like halvah, only in liquid form...

Rogue Unicorn said...

Alas, in 2003-2004 I lived a bit farther out (across San Simon park). That's almost neighbors, right?

Jess said...

It sure is.

Riv said...

Jess - thank you thank you! I'm waiting for the weekend so I don't have to rush this breakfast treat. Techina - truly food of the gods. I like to mix it into tuna instead of mayo, mash it with avo on toast, eat it by the spoonful...you name it.
Thanks again!
Riv (the one who requested the recipe)

Jess said...

You're very welcome, Riv! I'm also a techina-by-the-spoonful girl. In fact, I should have included licking the spoon as a necessary step in the recipe. I never skip it.

Kasey said...

I have to be honest: the only way I have ever used tahini is when I've made hummus. But, um, mixed with honey and cinnamon spread on a piece of toast? I am literally running to my kitchen cupboard. Excited to catch up on what you've been up to, friend. x

Tova S said...

Jess - I check in and read your blog with great enjoyment now and again..and my Iraqi husband would chime in her and say techina and silan (date honey) is the ultimate treat and traditional fare in his culture

Jess said...

Kasey - You know, I didn't realize that tahini on toast - even without the honey - was considered out of the ordinary. But my friend Molly was over here the other night, and she said the same thing: she's only ever used it in hummus. I made her a quick puddle-sized batch and let's just say that it ended with finger licking. I can't wait for you to try it. And welcome home! Looking forward to photos and stories of your travels.

Tova - Hello there! It's always fun for me to find out that someone I know from "real life" (or from a previous life, depending on how you look at it!) is reading here. So glad you left a note! I haven't tried silan, but now I'm going to track it down. Speaking of Iraqi food, have you read Day of Honey by Annia Ciezadlo? It's a beautiful memoir of food and love and war, just out last year, I think.

sara said...

i adore you're writing and personality for this very reason. There is totally a good way to nut/seed butter, sweeten and season a piece of toast. The perfect ratio is not for the faint at heart.

Jess said...

Thanks, Sara. Toast, toast, toast! I could eat it every day. (I pretty much do.) xo.