Tag Archives: yogurt

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Turkey meatballs and roasted eggplant with lemon and onions

Turkey meatballs and roasted eggplant with lemon and onions

After getting the cookbook Jerusalem by Yotam Ottolenghi from the library, I decided to make this meal of turkey and zucchini burgers with a sour cream sumac sauce and roasted eggplant with fried onion and chopped lemon. It was a bit of a challenge to find the sumac, but Penzeys had it. It was a delicious meal! I am really enjoying cooking with these new Israeli ingredients and flavors.

Lentil Dal

Matthew:  In addition to making stews, I like to make lentil dishes in the winter.  One of my favorites is Lentil Dal, an Indian dish seasoned with cumin, chili powder, turmeric, and curry powder.  The spiciness of the lentils is nicely complemented with yogurt and cilantro.  I would recommend turning on your stove exhaust fan before you add the spices to the hot oil.  I waited until they had been in the oil for a bit and my apartment was engulfed in a haze of spice that stuck around for several days.  It was worth it for how good the lentils were.

Grilled Vegetables with Tzatziki

Matthew:  After eating at some Mediterranean restaurants in Madison lately, I thought that I should try making tzatziki. I found this recipe and bought some Greek yogurt at the co-op.  The first time I made it, I only used one cucumber.  It was good, but a little too thick to use as salad dressing.  This time around, I used two cucumbers and it was a good consistency.  I didn’t have any fresh dill, so I put in dried dill and that seemed fine.  I was going to bring the tzatziki to Concert on the Square to go with crudités, but since the concert was cancelled because of weather, I was left with a giant bowl of tzatziki.  I decided to turn to my CSA box for inspiration and thought grilling some vegetables would be nice.  I used my George Foreman Grill (thanks to the Helgerson family!) and it actually worked really well for the vegetables.  Just before eating, I threw the pita on to toast it and then added the toppings.  This was a really good dinner.  I used eggplant, zucchini, and green beans with a little raw cucumber and the combination of vegetables, toasted pita, and garlicky tzatziki was delicious.  I’m sure it would be good with many different kinds of vegetables or with a giant lamb leg on a spit if you happen to have that lying around.

Rhubarb and Ginger Fool

Matthew:  Last week, I checked out the new Middleton farmer’s market that is held on Tuesdays just a few blocks from my apartment.  It’s still early for produce, but I did see a lot of rhubarb for sale.  I bought some and wanted to try a different sort of rhubarb dessert.   I made this recipe called Rhubarb and Ginger Fool from the NYTimes.  It was really easy to make and was rather good.  You make a rhubarb sauce with orange juice and ginger and then mix it with whipped cream and yogurt.  I brought some to work and I think my friends liked it too.  I did set aside one stalk for a vodka infusion.  You just leave the rhubarb in for 1/2 a day or so and it is done.  I haven’t tried mine yet, but I think it will need to be mixed with a sugar syrup to make it sweet enough.