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sesame seeds

Sesame Persimmon Parfait

Sesame Persimmon Parfait

If you’re going to talk about it, do it. If you’re going to do it, do it right.

That’s my resolution for the year. No half-assing things. Less talk, more do.

Within this, one of my missions is to start taking advantage of more things I enjoy. That means making post-work yoga class a bi-weekly routine, not a bi-monthly rarity. (Trust me, a yoga class full of warm people after a wintery, long workday – it feels like a godsend. It’s worth every cent and evening minute.)

This time of year, that also means persimmons. Persimmons, persimmons, persimmons.

Persimmons are worth splurging on at the grocery store, if only to make this recipe alone.

Sesame Persimmon Parfait

Steeped among all the winter citrus, these gems are one of the sweetest fruits of the season, and I mean that in both a literal and non-literal sense. Their  apricot-meets-mango taste is intense, and their short-lived, once-a-year novelty feels even sweeter. Again, they’re a worthy addition to your grocery cart. Especially when they’re foreseeable future includes tahini and maple.

There are two types of persimmons – Fuyu and Hachiya. Both are best when super ripe, but the Hachiya’s in particular need to be matured to the point of softness where they’re shriveled and almost mushy. Otherwise, you’ll be left with this weird, puckery sensation in your mouth. Fuyu’s can be eaten when still slightly firm, but don’t let your impatience get the best of you. These slightly stouter, disk-like versions are best after their color turns from citrusy orange to an almost tomato-like appearance. The body should have a slight give to it, too.

Let’s not just talk about them, let’s do them. And let’s do persimmons right. Pick a few up, let them ripen, and then whip up this divine breakfast. Throw in a few cashews or nuts for some crunch if you’re feeling extra heavenly. Enjoy.

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Roasted Butternut Squash and Red Onion with Tahini

Roasted Butternut Squash and Red Onion with Tahini It’s funny. I am always advocating the novelty that comes from reading an actual physical book. Forget the Internet’s endless library. Forget e-lit. Forget iPads. Forget Kindles. I want to read a real book. I want to turn pages, and breathe paper, and step away from the computer. Roasted Butternut Squash and Red Onion with Tahini Yet these days I rarely look at cookbooks. I scan a handful of food blogs almost daily, instead, and shun the research for one of my greatest passions – food/cooking – away from my off-screen, unplugged glory time. Ridiculous. I do subscribe to Vegetarian Times mag, but that’s about it for my recipe-to-paper reading unless I’m stumbling through a bookstore or sitting on the couch at my mom’s house. My mom has loads of old school cookbooks, and it always feels like an adventure to scan through the hand-written pages of Moosewood’s first publishing. It also feels like an adventure when I randomly come across a cookbook elsewhere, and take the time to read it. I.E., how this recipe made it into my kitchen. Sesame tahini paste
Yotam Ottolenghi and Sami Tamimi’s Jerusalem was not new to my ears. Throughout last year, this cookbook received a ton of hype, as did Ottolenghi’s previous book, Plenty. That says something. With so many gorgeous food blogs sprung into creation, I’m not the only going against my own advice and shifting away from cookbook reading. These days, if you want your cookbook to go viral, you better guarantee it offers something NEW to the table. butternut_tahini_blog My friend had Jerusalem laying around her house, thus giving me the opportunity to finally scan its pages. Glorious. It’s definitely one in which I’d like to cook through all of its vegetarian inclusions. And has me wondering about Plenty, which Ottolenghi comprised entirely of meat-free recipes. Roasted Butternut and Red Onion with Tahini Thank god a few of my friends enjoy, and actually buy, cookbooks. When I have more space, hopefully I’ll invest in more of them too. Don’t, but also please do, hold me to that. Scanning through a stack of them aside Jerusalem in quest to create a Saturday feast, this recipe here made the night’s multi-course menu. Of all of the recipes we chose — Carrot, ginger, mulled apple juice; Arugula, kale, persimmon, tahini salad; Beet and lentil borscht; Pear & Almond muffins; — this one was one of the simplest. It was also my favorite. 

Roasted Butternut Squash and Red Onion with Tahini

Round 1

The creaminess of the tahini with the velvety roasted butternut squash and caramelized red onions literally blew me away. So much so that I made this again, 2 weeks later, for my family at Christmas. So good. Definitely a must-try for yourself. Continue Reading…