sesame seeds

No matter how you modify this one-pot rice, it can’t help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.

One-Pot Turmeric Coconut Rice With Greens

rice,

unsweetened coconut flakes

white or black sesame seeds

coconut oil

turmeric

black pepper,

coconut milk

saffron (optional)

Kosher salt

kale, spinach or Swiss chard

lime

Rinse rice until water runs clear. Drain and set aside.

In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.

In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.

Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.

Once boiling, cover, turn the heat to low, and simmer for 10 minutes.

As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.

As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.

Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

Like a pie but with only one crust, like a galette but thicker, this deep-dish number is the best of all worlds. The buttery crust (made by hand for flakiest results) dramatically envelopes apples that are sweetened mostly with honey. A splash of vinegar is added for acidity, and, of course, there’s a little cinnamon (if you like). Truthfully, any apple is good here, but the tart baking varieties tend to hold their shape and give a bit more structure to the finished dish. Bake in a 9-inch springform pan for tall, festive sides, or a deep-dish 9-inch pie plate for a more rustic feel. 

Deep-Dish Honey Apple Galette

all-purpose flour

sugar

salt

unsalted butter

apple cider vinegar

ice water, plus more as needed

firm, tart baking apples, cored and thinly sliced (about 8 cups)

honey

granulated sugar, plus 2 tablespoons for sprinkling

all-purpose flour,

apple cider vinegar or fresh lemon juice

cinnamon

raw white sesame seeds (optional)

Flaky sea salt

Vanilla ice cream,

Make the crust: Combine flour, sugar and kosher salt in a large bowl, and use your hands to mix well.

Add the butter to the bowl, and use your palms and fingertips to smash the pieces into the flour until you’ve got large, flat butter pieces that are evenly distributed among the flour. Pop the bowl into the freezer for 5 or so minutes.

Combine vinegar and 1/3 cup water, and drizzle over the flour-butter mixture. Like you’re running your hands through sand, deliberately yet delicately mix the water into the flour/butter mixture. Resist the urge to add more water until you see that it’s absolutely necessary, and even then, use only an additional tablespoon or two.

Turn the dough out onto a work surface, and use your palms to knead it lightly until the shaggy ball transforms into a slightly-less shaggy ball of dough. (It should still be relatively shaggy.) Pat the dough into a disc about 1 inch thick, rotating it to create a nice circle. Wrap in plastic or place in a resealable plastic bag and chill until firm, at least 2 hours.

Heat the oven to 375 degrees. Remove dough from refrigerator, and let it soften slightly at room temperature, about 10 minutes or so.

As dough rests, make the filling: Combine apples, honey, 1/2 cup sugar, the flour, the vinegar and the cinnamon in a large bowl. Toss the ingredients so every slice of apple is evenly coated.

On a lightly floured work surface, roll the dough into a circle about 18 inches in diameter. Transfer dough to a lightly greased 9-inch springform pan, or a 9-inch deep-dish pie plate, letting it slump to meet the bottom of the pan and letting the overhang remain.

Transfer the apple mixture and any juices that have accumulated to the crust. Drape the excess dough over the filling, covering the apples by about 1 1/2 to 2 inches. (Feel free to trim any dough that feels truly excessive.)

Whisk the egg with a teaspoon of water and use it to brush the exposed crust. Sprinkle with sesame seeds, if using, the remaining 2 tablespoons of sugar and a little flaky salt.

Place galette on a rimmed baking sheet (for easy cleanup should anything bubble over) and bake until the crust is deeply golden brown (about the color of a well-baked croissant), the apples are tender, and the juices are bubbling and thickened, 65 to 75 minutes.

Remove galette from the oven and let cool completely (at least 2 hours) before slicing and eating, preferably with lots of ice cream.

Black tahini noodles

150 g fine rice noodles

limes

punnet of cress

g black sesame seeds

teriyaki sauce

Did you know you can make bagels out of pizza dough?! It&#8217;s true! They don&#8217;t quite have the delicious crust as a New York Bagel, but they are pretty tasty. I like mine with Everything seasoning!

Everything Pizza Dough Bagels

pizza dough

Cream cheese,

water

baking soda

pretzel salt

onion

garlic

poppy seeds

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Salmon Poke Bowl Recipe By Tasty

sushi rice

rice vinegar

oz wild-caught, sushi-grade salmon fillet

soy sauce

lemon juice

½ avocado, thinly sliced

½ cucumber, halved lengthwise and thinly sliced

pickled ginger

green onion, thinly sliced

nori

black sesame seeds

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Salmon Poke Bowl Recipe by Tasty

Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.

Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.

Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.

Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.

Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.

Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.

To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.

https://vid.tasty.co/output/97042/landscape_480/1528132507

Here's a virtuous though incredibly flavorful way to prepare any firm white-fleshed fish like cod, halibut or rock fish. Marinate the fish in a bit of fresh ginger and sesame oil then bake in the oven for about 10 minutes. Finish it off with a sprinkling of black sesame seeds, chopped scallions and a few slices of pickled ginger. Serve over a bed of steamed spinach and tender white rice.

Baked Fish With Sesame And Ginger

Salt

pepper

ginger

sesame oil

ginger,

Baked Fish With Sesame and Ginger

Season each fillet lightly with salt and pepper. Combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets, massaging with fingers to coat evenly.

Place the fish in one layer in a baking dish, and tightly cover the dish with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.

Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove foil and check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.

Transfer the fish to plates or a serving platter. Sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger. Serve with stir-fried spinach and steamed rice, if desired.

Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it’s easy to make, and stores well. It’s also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you’ve made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.

Salsa Macha

grapeseed oil

chiles,

morita

chiles de árbol, stems and seeds removed

garlic cloves,

peanuts

white sesame seeds

rice wine vinegar, white wine vinegar or white vinegar

brown sugar

Sea salt,

In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.

Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.

Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.

Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.

Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.

This recipe, created with the convenience of sheet pans in mind, has an effortless charm. Crisp-skinned chicken thighs and caramelized butternut squash get smokiness from chipotle and nuttiness from sesame seeds. The sweet flavors of the fennel and squash play off each other, while a generous sprinkling of lime juice adds a hit of acid for contrast. Feel free to swap butternut squash with your favorite fall squash. You can peel it before you cook, but you can also leave the skin on. Once roasted until tender, it’ll release the squash easily when you eat it.

Sheet-Pan Chicken With Squash, Fennel and Sesame

butternut squash, scrubbed (about 3 pounds)

bone-in, skin-on chicken thighs (about 6 to 8 thighs)

olive oil

lime juice

coriander

fennel

chipotle powder

cilantro parsley

Heat oven to 425 degrees. Trim and discard the ends of the squash, and halve the squash lengthwise. Scrape out and discard the seeds and pulp, then slice 3/4-inch thick. Place slices in a large mixing bowl.

Pat the chicken thighs dry with clean paper towels and add them to the squash.

In a small bowl, mix the olive oil, lime juice, coriander, sesame, fennel and chipotle. Drizzle the mixture over the chicken and squash. Season with salt and toss to coat evenly.

Spread the squash in a single layer on a large rimmed sheet pan. Place the chicken thighs skin-side up on top of the squash and roast until the internal temperature of the chicken reaches 165 degrees and the skin of the chicken and the squash turns golden brown, at least 30 minutes. Let rest for 5 minutes.

Transfer the chicken and squash to a serving dish. Sprinkle the cilantro on top and serve immediately with lime wedges on the side.

Here’s a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned tuna to the heights of deliciousness. Van Olphen dresses the noodles in what he calls wafu dressing, which translates roughly as Japanese-style: a sweet-salty vinaigrette of soy, sesame oil, mirin and rice vinegar. I add a little sweet miso for texture and taste, and increase the amount of seaweed in the salad as well. Garnish with sesame seeds or furikake, the Japanese seasoning blend, and you have a superior tuna casserole. It is as good served cold as hot.

Japanese-Style Tuna Noodle Salad

seaweed

noodles

furikake or sesame seeds

tuna

scallions,

canola oil

rice wine vinegar

mirin

sweet miso

Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.

While the wakame soaks, cook the noodles according to the package instructions.

Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.

In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.

Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.

Black sesame soup or paste is a popular Chinese sweet soup made from black sesame seeds and rice. This nutty, fragrant, and healthy soup is the perfect ending to a meal.

Chinese Black Sesame Soup

½ c black sesame seeds OR ¼ c black sesame powder

½ c water (more according to your preference)

Tbsp rice flour

Tbsp glutinous rice flour

Tbsp honey (or granulated cane sugar)

Place the black sesame seeds into a clean...

Place the black sesame seeds into a clean spice grinder. Pulse intermittently until a powder consistency is attained. Be sure not to over-grind or it will turn into a paste (like tahini).

In a saucepan, add the water, rice flour,...

In a saucepan, add the water, rice flour, glutinous rice flour and black sesame powder. Bring to a simmer over low heat. Stir continuously. The mixture will start to thicken.

Continue to stir for about 10 minutes. Add...

Continue to stir for about 10 minutes. Add in the honey or sugar. Stir until dissolved. Taste the black sesame soup and adjust for sweetness.

If the black sesame soup is too thick...

If the black sesame soup is too thick for your liking, add in a little more water and stir until homogeneous.

Remove from heat and ladle into small bowls....

Remove from heat and ladle into small bowls. Serve warm.

A delicious way to cook duck which is well worth the wait

Slow roast honey & sesame duck

duck

tsp coarse sea salt(see 'Try' below)

tbsp clear honey

tsp sesame seed

milliliters red wine

chicken stock (or water with a small sprinkling of chicken stock cube)

butter

Heat oven to 160C/fan 140C/gas 3. Score the duck breast skin with a sharp knife. This helps release excess fat from the skin as the bird roasts. Season the duck with the sea salt and pepper, then sit it on a rack set in a roasting tray and roast for 1&frac12; hrs. Remove the bird from the oven and pour off the excess fat collected in the tray.

Return the duck to the roasting tray, then spoon 3 tbsp of the honey over to cover the breasts and legs. Roast the duck for a further hr, basting with the honey every 10-15 mins. Sprinkle the sesame seeds on top during the final 10 mins of roasting.

Once cooked, remove duck from the roasting tray, and allow it to rest for 10-15 mins. Spoon the remaining tbsp of honey over the duck as it rests.

Meanwhile, make the sauce. Pour off any excess fat from the roasting tin, leaving behind a couple of tbsp of the honey and duck juices. Heat the roasting tray on top of the stove. Once the contents sizzle and become well caramelised, pour in the red wine, then boil for a few mins to reduce by about a third. Pour in the chicken stock (or water and stock cube), then simmer for several mins, also allowing it to slightly reduce to strengthen the flavour. Finish off the sauce (which is quite loose) with the knob of butter (for thicker gravy see &#39;Try&#39; below). Season with salt and pepper and strain through a fine sieve, if you like.

Now finsih it in style: Gary say&#39;s: I prefer to serve just the half duck on the plate. To do this, remove the duck breasts and legs from the breast bone by cutting either side of the breast bone, following its natural line. Drizzle any excess honey juices over and offer all accompaniments separately.

Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. “I don’t understand why people are constantly roasting them,” she says. “Roasting just makes them more fibrous and leathery, and they never, ever really get crispy.” Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does — the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it — every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.

Sweet Potatoes With Tahini Butter

potatoes

unsalted butter (3/4 stick),

well-stirred tahini

lime juice, plus lime wedges,

garlic,

Salt and black pepper

Flaky sea salt,

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)

Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will — just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.

Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They’ll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They’ll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.

When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

Challah is tremendously popular in the United States, among Jews and non-Jews alike.  But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.

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