DYI tahini

Say you are in some godforsaken place that doesn't have a can of tahini on the shelf. (Yes, such places exist.) Here's how to make it yourself, from Jane Brody:

Tahini

Ingredients
1/4 cup sesame seeds
1 teaspoon lemon juice
1/2 teaspoon oil
2 tablespoons water

Instructions
Put everything in a blender and blend until smooth.

Note: You can grow your own sesame; you can see it in the garden at Monticello. It does need good drainage, which may be hard to come by in clay soils. You can order seed from Sesaco Corp. (800-527-1024)

Tahini addendum - baba ghanoush

Another good use for tahini is in baba ghanoush. An eggplant appeared in our bounty basket from Relay Foods last week, and although I was tempted just to grill the slices, baba ghanoush is more appealing and keeps longer in the refrigerator.

Baba Ghanoush
adapted from "Jane Brody's Good Food Cookbook" (Norton, 1985, 728 pages)


Ingredients
1 large eggplant (about 2 pounds)
Salt
¼ cup tahini
¼ cup fresh lemon juice (about 1 lemon)
(if you want a more intensively lemon-flavored dip, add a slice of preserved lemon)
1 large clove garlic
¼ cup onion, chopped
Freshly ground pepper to taste
2 tablespoons minced fresh parsley

Instructions
Take the green top off the eggplant, cut it in half and slice it into 1-inch half rounds. Salt with kosher salt and let stand for 45 minutes to an hour. Wipe off the moisture and the salt. Place eggplant slices on oiled cookie sheet.
Heat oven to 350 degrees. Cook for 20 minutes, turning halfway.
When cooled, remove the flesh from the eggplant, discarding skin (and seeds, if you want it very smooth. I kind of like the seeds).
Blend ingredients 3-5 in a food processor. Add eggplant. Pulse until well-blended.
Transfer to a small bowl and garnish with parsley. Cover and chill. Serve with pita quarters, or as a dip with vegetables.

Food on the block

Move over hunters and gatherers, and make way for those with the numbered paddles. According to the Associated Press, grocery auctions are gaining in popularity as an easy way to cut costs. The sales operate like regular auctions, but with bidders vying for dry goods and frozen foods instead of antiques and collectibles. Some auctioneers even accept food stamps. 

One story I read in the Baltimore Sun about a week ago on using up your pantry staples was interesting on its face, but when I called it up, I realized the only item on the list that had ever gone bad on me was tahini. (There's only so much hummus and tahini dressing two people can use, even if you throw parties regularly.) Here's the rest of the list; for suggestions on how to use them up before they go bad, click here.

Bananas - Capers - Carrots - Celery - Chipotles in adobo sauce - Cilantro - Cilantro - Coconut milk -Cottage cheese -  Egg whites - Egg yolks - Garlic - Mayonnaise - Oranges - Pumpkins - Ricotta cheese - Romaine lettuce - Scallions - Sour cream - Tahini - Tomato paste

Photograph: Auctioneer Kirk Williams calls out to costumers during a grocery auction in Dallas, Pa., earlier this month. As consumers seek relief from the recession and spiraling food prices, grocery auctions are gaining in popularity as an easy way to cut costs. (Matt Rourke / The Associated Press)