Not Sweet Yogurt

The first time I ever met my paternal grandfather was about 8 years ago. I was about twenty four and he was in his eighties. I believe at that time in our lives, he may have been healthier than me. He woke up everyday before dawn and went for a long, brisk walk. He then came home and changed into his daily attire of a three piece suit. He was once an army general, and clearly a prideful man. I was a recently graduated college student whose idea of dinner for the past few years had been something consisting of fast food, washed down with some alcohol. I distinctly remember one evening when we were getting ready to have dinner and he did not want a meal consisting of a meat, a vegetable, or a side of rice. His only request was to have yogurt and pita bread. So that is what he ate for dinner. I was intrigued.

Yogurt is a staple of the Persian diet. I was raised being told that yogurt was the key to a healthy and long life. I distinctly remember asking why a particular dictator in Iran was living so long and the response being, "because he eats a lot of yogurt."

Unlike Americans, where yogurt is accompanied by fruit or some kind of sweetness, middle easterners often eat yogurt in its natural, savory form. The most visible evidence of this in American culture is the well-known "tzaiki" sauce found on Greek gyros. Growing up we would eat plain yogurt seasoned with fresh herbs and blended with cucumbers as a snack with pita bread or potato chips, and on the side with our rice, kabob, and stews.

A few years of ago, my dad starting making his own yogurt in our family basement. This is a lengthy process that starts with boiling milk and ends with a large canvas hanging from our basement ceiling, with liquid straining into a bucket. The longer you strain, the thicker and creamier the yogurt turns out.

With this kind of yogurt-background, I can't just eat any kind of yogurt. I don't like yogurt that is sold with fruit, or fruit flavor, already mixed into it. I like to start with a clean base and add from there. I also don't enjoy non-fat yogurts. They do not taste good. Through years of tasting, I have found two yogurts that make me truly happy when I am eating them.



The first is Fage Yogurt. I prefer the 2%. It is so creamy and has a mild flavor. I like to drizzle a little honey on the top, swirl it around, and have it for breakfast, lunch, or even this past Saturday night, dinner!



The next is called Lebni yogurt. It is typically only found in middle eastern grocery stores. It very thick, creamy, and has a tart taste. This tartness is the most important factor when making a yogurt and cucumber dip. Without it, there will always be something missing to the taste no matter what you add. My friends LOVE it, and so do I.



Yogurt and Cucumber Dip
Serves 6

Lebni yogurt
Persian cucumbers (regular ones will do, but persian cucs have much less moisture and very little seeds)
2 garlic cloves
1 tblsp. dried dill
Juice from half a lemon
Kosher salt and freshly ground pepper
Olive oil
Dash of paprika

Combine the yogurt in a bowl with the diced cucumbers, minced garlic, dill, lemon juice, salt, and pepper. Blend with a large fork. Use a spatula to wipe the sides and blend more. Taste and adjust as needed. Top with a light drizzle of olive oil and paprika. Mix together. Chill for at least an hour and serve with pita chips.

I'm Back!

Spring has arrived. Flowers have bloomed and there is an undeniable energy in the air. To start off this new season I opened Everyday Italian.

Giada DeLaurentis is one of my favorite chefs because every recipe I make from her is good. Her recipe for pasta primavera was a change from what is usually served under that name in restaurants. There was no tomato sauce and the combination of subtly sweet vegetables was just right. The result was delightful to taste and beautiful to see.

Pasta Primavera

Serves 6

3 carrots, peeled and cut into thin strips
2 medium zucchini cut into thin strips
1 sweet onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fresh basil, chopped
1 pound farfalle (bowtie pasta)
15 cherry or grape tomatoes, halved
1/2 cup grated Parmesan
A few shakes of red pepper flakes

Preheat the oven to 450 degrees F.

In a large bowl, toss all of the vegetables with the olive oil, salt, pepper. Transfer the vegetable mixture to another large baking sheet and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.



Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.



Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and red pepper flakes (can omit if your don't like spicy). Serve immediately and enjoy!