Americans have fallen in love with yogurt, thanks to its creamy texture, tangy flavor, and health-promoting probiotic cultures. In Yogurt, a fresh and modern full-color cookbook, author Janet Fletcher introduces recipes, from roasted tomato bruschetta with yogurt cheese to meatballs in a warm yogurt sauce to a golden yogurt cake, that showcase yogurt in dishes both rustic and sophisticated. Drawing inspiration from the culinary traditions of Greece, Turkey, Lebanon, Syria, Iran, India, and beyond, this useful handbook includes a guide to purchasing yogurt (all of the recipes work with quality store-bought brands), advice on choosing a yogurt maker, and easy methods for making yogurt, Greek yogurt, and yogurt cheese at home.
Before I started reviewing this book I would not eat yogurt at all. I thought it was gross and the last time i tried it I think I was probably like 7 years old. Well, turns out, not only do I like yogurt but I had been eating it frequently without ever knowing it! My favorite dishes I enjoy at Indian and Greek restaurants have yogurt as a sauce base like in my tikka masala and gyros. Anyway, this was a great surprise of a cookbook. It has easy to follow recipes with the few ingredients, with beautiful pictures on very nice thick paper stock. She even teaches you how to make your own yogurt simply with a tablespoon of culture, milk, a thermometer, and blankets to keep it warm during incubation.
This is a mic-drop cookbook recipe if I ever saw one. Perfectly grilled steak served with a fantastic sauce that compliments it perfectly. The sauce tastes of a tzatziki but with cumin onion and cilantro instead of cucumber and dill. To round out the flavor of the sauce the author adds fresh garlic, cilantro, and toasted mustard seeds. Together with the steak it is reminiscent of a steak gyro. I did have trouble finding hanger steak but talked to my butcher and he recommended using flank steak instead. It's a thicker cut of meat but the texture is similar. It is also less expensive usually and taste better.
This is just another of the many recipes I have put into my meal planning rotation since starting this book.