Wake – Dip, Dress, Drizzle, Spread – Sip – Slurp – Chill… sounds like a perfectly planned day, but it is actually a few chapter titles to a fascinating book on yogurt.
“Yogurt Culture – A Global Look at How to Make, Bake, Sip & Chill the World’s Creamiest, Healthiest Food“ by Cheryl Sternman Rule, is an intriguing journey into the diversity of one of the most versatile ingredients used throughout the world.
I was able to hear Cheryl speak at a private book event/luncheon provided by Melissa’s Produce. She told of her first experience of making yogurt coming from her time spent in Eritrea with the Peace Corps. Since then she has incorporated a global flair in her yogurt recipes.
Here are a few of her recipes that we tasted.
Greek Yogurt with Lemon Vinaigrette pg.111 – Pineapple Lassi pg.132 – Labneh-Stuffed Peppers with Feta & Pistachios pg. 182 – Shiitake Frittata with Labneh, Kale & Shallots – Mixed Fruit & Yogurt Sheet Cake pg. 256
What I love about this cookbook:
- Every angle of yogurt is covered. Whether you want to make it from scratch, cook it, drink it, or accessorize it, there is an easy-to-follow recipe.
- The book is full of kitchen stories, and recipes from from the Middle East and the Mediterranean, to India and beyond, as well as the history and culture of yogurt.
- The photographs are mouthwateringly beautiful and the book is graphically gorgeous. I’d say run out and get your copy, as soon as you can!
Today’s Recipe:
Shiitake Frittata with Labneh, Kale & Shallots
Ingredients
- 12 large eggs
- 1/4 cup plain whole-milk or low-fat Greek yogurt
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil plus (optional) additional for drizzling
- 4 large shallots sliced
- 6 shiitake mushrooms stemmed and halved (or coarsely chopped if very large)
- 6 kale leaves stems and central stalks removed, leaves chopped
- 1/2 cup labneh
- 1 to 2 teaspoons dried culinary lavender or snipped fresh chives
Instructions
PREP THE OVEN.
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Preheat the broiler.
MAKE THE FRITTATA.
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In a large bowl, whisk the eggs and yogurt.
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Season generously with sa lt and pepper.
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Heat a 14-inch cast-iron skillet over medium heat. Add the 1/4 cup oil and the shallots. Cook, stirring frequently, until soft, about 4 minutes. Add the shiitakes cut side down and the kale. Cook, undisturbed, for 5 minutes.
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Pour the egg mixture around the mushrooms and, using a small scoop or tablespoon, dollop the labneh on top in little mounds. Cook for 5 minutes longer, sliding a spatula under the frittata to let the liquideggs flow underneath as large swaths begin to set. (If using a 12 - inch skillet, cook for a minute or two longer.)
BROIL AND SERVE
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Slip the pan under the broiler and broil until the frittata is golden and set, 2 to 3 minutes, watching carefully.
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Serve warm or at room temperature, garnished with the lavender or chives and drizzled sparingly with additional olive oil, if desired.
Yogurt Culture is available on Amazon. I highly recommend this book if you eat yogurt of any kind. It would also make a special hostess gift. Find out more about Cheryl at cherylsternmanrule.
When I was growing up yogurt was sweet and served just for breakfast. It wasn’t until I started traveling the world did I notice yogurt appeared to be used more for savory than sweet applications. Thanks to Yogurt Culture I now can make some of those globally inspired recipes.
…and then, she paused for thought.
Fascinating. I’ve tried eggs baked in yogurt, but I must admit I’m fascinated by the frittata concept. GREG
Greg, you won’t make a frittata without it once you try it.
Cathy: It was such a pleasure to have a bit of time with you at Melissa’s, and I’m so glad my book has inspired you. Your frittata turned out so beautifully!
Thanks Cheryl! I really enjoyed listening to your stories and LOVING cooking out of your cookbook. Just made the yogurt topped salmon. Delish!
I am so going to make my very own dollops of labneh by straining Greek yogurt (though I know I’ll want to hang my straining bag from a tree for some reason). 🙂 It just looks heavenly and I swear I can smell the wafting aroma!
I love the idea of the yogurt swinging from the tree. LOL. Labneh makes everything better in my book!
I always have Greek yogurt and Labne in my fridge at all times. I love both and eat them as breakfast and often use them in baking. This dish looks lovely and I bet tastes even better. What a great book and I love the name! Will have to check it out…thanks, Cathy!
Christina I learned about Labne from you and have been grateful for it ever since. Please try it in a frittata, I think you will really like it.
Shiitake mushrooms + eggs = bliss! Thank you for sharing this fantabulous frittata recipe, Cathy. I’m keeping my eyes out for labneh!
Kim look for Labneh in Middle Eastern Markets, or make it yourself, so simple. You will impress yourself. 🙂
So interesting. I’ve seen a few people talking about what a great book this and the recipes. You just convinced me to go ahead and order it.
The frittata is very intriguing.
Christy I love this book and have made 5 recipes so far and I will make them all again.
I have always wanted to make cheese from yogurt, and now I have a great recipe to try. That fritatta looks so delicious with the kale and labneh. Yum.
Thanks Lynne, you will love making labneh!