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Jan 11, 2005 02:09 PM

Taragon Tahini Yogurt

  • k

No, not together (although...hmmm) but I have three seperate questions:

1) I go through spice/herb phases and right now I'm big on taragon. I've been using it a lot on chicken and I added it to a beef stew but I'm looking for other uses. I can't imagine why I wasn't in love with this herb before, but now I'm addicted. Any favorite recipes?

2) How the %$#* do you get sesame tahini out of the can? I love tahini dip/dressing that I make with yogurt, garlic, lemon, salt but every time I buy tahini (the orange and brown can is all that's available at my grocery store) it is clumped on the bottom of the can and I spill half of the oil just trying to incorporate it. Right now I have a can of oil, with a big lump of tahini in the middle around a spoon, sort of hoping it will work it's way into a thinner paste. Any ideas?

3) I had a bunch of extra yogurt that was almost to it's expiration date so I am currently draining it into a yogurt cheese. Any thoughts on what to do with it?


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  1. Tarragon is great in bernaise sauce, you could also get a mild white wine vinegar and infuse it with fresh tarragon for dressings. I only like fresh tarragon, I find the dried to be nasty.

    When you buy the tahini plan ahead and when you bring the can home store it upside down for about a week. I do this with natural peanut butter that sperates. The oil slowly is absorbed back into the nut butter because it wants to rise to the top.

    1 Reply
    1. re: Candy

      Thanks! I never have this problem with my natural peanut butter, but I can see how the same principle applies. I also never have this problem when I can find tahini in the jar, just the can.

      Thanks again!

    2. f

      For your yogurt cheese, it makes a great base for dips where you would otherwise use sour cream or mayo.

      Also it's good drizzled with honey and served with fruit as a dessert.

      1. Tarragon is excellent with seafood, especially with lobster (a classic pairing).

        1. Sauté chopped shallots, a little minced garlic and sliced mushrooms in butter, add a little chopped tomato and some finely snipped fresh TARRAGON, salt and pepper, and sauté until quite dry. Great served with any grilled or broiled red meat. (Very loosely adapted many years ago from Sam Chamberlain's Bouquet of France.)