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!
Shiitake Frittata with Labneh, Kale & Shallots
- 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
PREP THE OVEN.
Preheat the broiler.
MAKE THE FRITTATA.
In a large bowl, whisk the eggs and yogurt.
Season generously with sa lt and pepper.
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.
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
Slip the pan under the broiler and broil until the frittata is golden and set, 2 to 3 minutes, watching carefully.
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.