Make Mistakes

I wanted to make tahini crackers to serve with our smoked sesame crusted banana and other dishes for that matter. I mixed some salt and egg white into the tahini and tried to spread it thin like crackers. I was unable to spread it thin, so I just placed my mass into the oven and hoped it would melt down into a cracker. It melted into something closer to shortbread. Now what? I tasted my tahini shortbread and realized that while I did not have a cracker, I could mimic a shortbread with nut and seed butters. Furthermore, I could crumble the mass and make a crumb topping without starch for savory and sweet preparations. Continued processing achieves a couscous consistency. I could even add a hard crack sugar base to the fine crumb, grind again, and re-bake to get a cracker or fine tuile-like consistency.

I made a mistake; I could not get the tahini to do what I wanted. Instead, it showed me what it could become. I put some of the tahini crumble into the smoker to use for the topping for eggplant crumble to be served with glazed lamb sweetbreads.