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KosherEye Featured Video

KosherEye Featured Video

Rouxbe.com, shows the home cook how to make Tzatziki -- a Greek Yogurt dip that is a creamy combination of cucumber, garlic, fresh herbs and yogurt.

Ingredients:

3 tablespoons onion
1 garlic clove
3 tablespoons fresh dill
3 tablespoons fresh mint
1 cup cucumber
2 cups thick, plain yogurt
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To start, roughly chop the onion, garlic and fresh herbs. Peel cucumber, remove the seeds and roughly chop.

Purée the garlic and onions in a food processor. Add the cucumber and herbs and pulse just a few times. Strain the cucumber mixture.

Once strained, add the cucumber mixture to the yogurt and season with the salt and pepper. Mix together and serve.

Tzatziki can be made a few hours ahead of time. This allows the flavors to blend together. Make Tzatziki with thick, Greek yogurt, because the better the yogurt the better the Tzatziki will be. Try to find one that is at least 8 to 10% M.F.(milk fat).

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Why wait days, or even weeks, for herbs to dry the old–fashioned way? Rebeccah Marsters, America's Test Kitchen, demonstrates the microwave method, which takes just minutes to turn fresh herbs into dried.

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From Gourmet Magazine Test Kitchen, Food editor Gina Marie Miraglia Eriquez demonstrates how to make your own fresh ricotta. Use it in your favorite manicotti, lasagna, gnocchi, or cheesecake recipes.

Click here for the recipe.

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From FineCooking.com, Julissa Roberts demonstrates Martha Holmberg's method for making supple, buttery crêpes. Recipe from Crêpes, by Martha Holmberg, Chronicle Books.

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Erin's Foodtopia shows us how to make ice cream without an ice cream maker – looks easy.

Recipe: Erin's Foodtopia.com

2 cups whole milk
8 egg yolks
3/4 cup sugar
2 cups whipping cream
2 tablespoons vanilla
1 teaspoon kosher salt or 1/2 teaspoon salt

 In medium heavy saucepan whisk together milk, egg yolks, and sugar. Cook over medium heat, stirring constantly with a rubber spatula, until the custard coats the back of the spatula.

Strain custard through a fine-mesh sieve into a bowl placed in a larger bowl of ice water. If you don't have a large enough bowl, fill one side of the sink with ice water and place the bowl of custard in there and stir until cooled. Stir in whipping cream, vanilla, and kosher salt. Cover and chill for 4 to 24 hours.

Pour the chilled mixture into a large glass freezer-safe dish and freeze thirty minutes. Then whisk or stir to break up any large frozen chunks. Continue doing this for about two hours or until the consistency of soft-serve ice cream. Then place in a covered freezer container and freeze to ripen (harden) for at least 4 hours.

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