W H AT W E LO V E
Quick Ideas 1 SESAME SNAPPER
The Staple Small but mighty, sesame seeds give crunch and depth to sweet and savory recipes. While they come in a variety of colors, you’ll mostly find white, brown, or black ones in supermarkets. (There’s little difference in taste, so choose your color based on how it looks with the dish you’re planning.) The seeds make for a flavorful crust on fish and add texture and pretty decoration to spiced cookies. Toast them to bring out a nuttiness that lends a nice finishing flavor to noodle dishes or glazed eggplant. For maximum freshness, store in an airtight container in the freezer.
Mix 1 cup sesame seeds, 2 tsp. cumin, 1 tsp. each coriander and salt, and tsp. pepper in a shallow dish. Beat 1 egg in another dish. Dip 4 6-oz. snapper fillets in egg, then coat with seed mixture. Cook in batches in 3 Tbsp. vegetable oil in a large nonstick skillet over medium, 4 to 6 minutes per side. 2 SESAME AND C A R DA M O M C O O K I E S
Beat cup each softened butter, sugar, and light brown sugar and 1 Tbsp. orange zest until fluffy. Add 1 egg and 1 tsp. vanilla. Add 1 cup flour, 1 tsp. each ground cardamom and baking soda, and tsp. salt; beat to combine. Fold in cup toasted sesame seeds. Shape 1-Tbsp. portions into balls and roll in cup toasted sesame seeds. Bake at 350°F for 10 minutes.
Slice a 1 -lb. eggplant into -in. rounds; brush with 2 Tbsp. oil. Bake at 450°F, turning once, for cup 18 minutes. Whisk white miso; 1 Tbsp. each grated ginger, sesame oil, honey, and water; 2 tsp. rice vinegar; and 1 tsp. chili paste. Spread on eggplant. Broil for 4 minutes. Top with 1 Tbsp. toasted sesame seeds and chopped scallions.
By Ananda Eidelstein Recipes by Mar y Claire Britton
34 REAL SIMPLE APRIL 2018
Photograph by Corey Olsen
P R O P S T Y L I N G B Y C E C I L I A E L G U E R O F O R K AT E R YA N I N C .
3 M I S O EG G P L A N T WITH SESAME SEEDS
