“Judith Choate’s Cooking with Yogurt is a winner: over a hundred recipes add yogurt to everything from breakfast dishes to desserts; but don’t expect the usual sour cream substitute approach. International spices and different cooking patterns celebrate yogurt as a special ingredient in and of itself.” The Bookwatch
Cooking with Yogurt
The Complete Cookbook for Indulging with the World's Healthiest Food
Atlantic Monthly Press
978-0-87113-566-7 • $11.00 • Paperback • Apr. 1994
From its first mention in biblical references up through its emergence as the international cuisine of the nineties, yogurt has been the constant kitchen cure-all. And particularly in the last decade, nature’s greatest original prepared food has become a major staple in the American diet. Cooking with Yogurt explores the countless ways to fit yogurt into meals: as the main course; as a side dish; as a sauce for meats, vegetables, and grains; as a substitute for butter, mayonnaise, or eggs; as a complement to traditional ethnic foods; and as a low-calorie, low-fat alternative to rich dairy products.
The 150 recipes in Cooking with Yogurt are delicious and healthy, yet marvelously simple to prepare. They span the entire range of culinary endeavorfrom breakfast to a midnight snack, from hors d’oeuvres to mouthwatering deserts to thirst-quenching drinks. The variety will astound even the most imaginative cooks: there are recipes for Smoked Salmon Mousse, Indonesian Shrimp Barbecue, Vichyssoise, Roasted Eggplant Soup, Fajitas, Grilled Yogurt-Glazed Swordfish, and even savory breads and breakfast treats, such as Yogurt Chive Cornbread and Cinnamon Coffee Cake.
Cooking with Yogurt is the perfect combination of elegant simplicity and delicious variety for all cooks everywhere.
Recipe for Baba Ghanooj:
(Makes approximately 3 cups)
º One 1-1/2 to 2-pound eggplant
º ½ teaspoon salt
º cup olive or canola oil
º cup tahini (available in Middle Eastern or specialty food markets)
º 2 cloves garlic, peeled and chopped
º cup fresh lemon juice
º 2 tablespoons minced fresh parsley
º 1 cup plain regular, low-fat, or nonfat yogurt
º 2 tablespoons toasted sesame seeds
Halve eggplant lengthwise and randomly pierce skin with a fork. Sprinkle cut side with salt and allow to drain on a wire rack for 1 hour. Pat dry.
Preheat oven to 400°F.
Place eggplant halves, cut side down, in a baking pan with sides. Add olive oil, place in oven, and bake for 25 minutes or until soft. Remove from oven and scoop out the pulp. Discard the skin.
Place pulp in a food processor fitted with the metal blade. Add tahini, garlic, lemon juice, and parsley. Process until smooth. Scrape from the food processor bowl into a nonreactive serving bowl. Stir in yogurt. Smooth top, and sprinkle with sesame seeds.
Serve at room temperature with raw or steamed vegetables, or as a dip with crackers.