Tag Archives: SoCo tahini

Republique’s Fig-Tahini Cookies

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These fig-tahini cookies are not only pretty to look at, but have a wondrous chewy texture.
These fig-tahini cookies are not only pretty to look at, but have a wondrous chewy texture.

Mochi, gummi bears, springy noodles, and ideal chocolate chip cookies.

What do they have in common?

A certain chewiness that I can’t resist.

And “Fig-Tahini Cookies” possess that ideal attribute in abundance.

It’s evident not only in the consistency of the cookie, itself, but also in the chopped dried figs hidden throughout.

The recipe is from “Baking at République: Masterful Techniques and Recipes” (Lorena Jones Books, 2019), of which I received a review copy.

The cookbook is by Margarita Manzke, co-owner of Republique restaurant and bakery in Los Angeles. The book, written with former Los Angeles Times food writer Betty Hallock, features all the favorite pastries, cookies, cakes and pies from this fabulous bakery that’s a must-stop whenever my husband and I drive to Los Angeles.

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Burnt Broccoli with Tahini-Mustard Dressing

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Whisk together tahini, two types of mustard and vinegar for an addictive dressing for broccoli.
Whisk together tahini, two types of mustard and vinegar for an addictive dressing for broccoli.

Admittedly, much like a 5-year-old, my husband actually likes mayo or ranch dressing on his broccoli.

I get it, I get it. Folks like him just like a little creamy something-something to tone down the bitter, in-your-face vegetative character of broccoli.

But I’ve found something way better to dress it with instead.

“Burnt Broccoli with Tahini-Mustard Dressing” satisfies in the same way, but is definitely a step up.

This quick recipe is from “MUNCHIES Guide To Dinner” (Ten Speed Press, 2019), of which I received a review copy.

The book is by the editors of Munchies, the James Beard Award-winning food brand of VICE media group.

The look of the book is definitely millennial-driven, with its bright-colored, Instagram-like photos and its let’s-get-in-the-kitchen-and-hack-this vibe.

Some of the recipes would definitely qualify as stoner food, but ones you’d really want to eat no matter what your current state: I’m thinking of you, “Carne Asada Fries” and “Cacio e Pepe Popcorn.” Others are standards that should be in everyone’s wheelhouse, including “Lemognrass-Steamed Mussels,” “Grilled Caesar Salad,” and “Chicken Pot Pie.”

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Swirled Sesame Tea Cake Made With A New Artisan Tahini

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The taste of sesame galore in this tea cake made with a new artisan tahini.

The taste of sesame galore in this tea cake made with a new artisan tahini.

 

Just as all peanut butters aren’t created equally, neither are all sesame seed pastes.

Otherwise known as tahini, the vital ingredient in hummus, now’s there’s one that not only makes you sit up and take notice with its robust flavor, but also its mission to cross cultural divides.

New York-based Goni Light and husband Yonatan Sela created SoCo Tahini a year ago. The two are no stranger to business endeavors — or to tahini. They both grew up in Israel. Sela received an MBA from the Wharton School of Business, and worked for a venture capital firm before becoming chief business officer of YouNow, a live broadcasting-based social network. Light earned a master’s of science at New York University before working for years as a finance manager at Proctor & Gamble.

SoCo Tahini.

SoCo Tahini.

When they came to the United States, Light and Sela were dismayed that they couldn’t find any decent tahini. So, they sourced their own, first selling it at a stand at Burning Man, before establishing a bona fide company last year, Seeds of Collaboration or SoCo for short.

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