Enjoy a bowl of Mussels with a White Wine & Fennel Cream Sauce this weekend !

Being from Nova-Scotia, loving shell fish like lobster, scallops and mussels is practically in my DNA.  I recently returned from a blissful vacation back home on the East Coast, where we indulged in all of my favorites.  

Mussels were a staple in my house growing up and I always loved dunking them in garlicky lemon butter. It’s funny how nothing really changed (well maybe my glass of sauvignon blanc). This humble East Coast favorite has continued to be a special dish into my adulthood. It was the first meal I ever made for Rez and whenever I make it at home it brings back happy memories, both old and new.

Fennel lends a sweet licorice flavor to the dish. Don’t worry, it’s not overpowering and the flavor mellows out as it cooks.

At the time I was living in Vancouver and we had been dating long distance for a couple of months. We had met in Hawaii Thanksgiving weekend, had our first date in Montreal on NYE and in January I went to visit him in San Francisco. It was quite the whirlwind! Now it was his turn to come see me in Vancouver and not on buddy pass!

Side note for those of you who are not in the airline industry: Although our career allows us to travel freely and cheaply, long distance relationships can be equally or more taxing on our end. When you fly for a living, doing all of the commuting in a long distance relationship can be draining, especially when it’s not appreciated. It’s a test in a way, to see if they’re willing to put in the work and not ask for the ‘golden ticket’ immediately.

Discard any mussels that don’t open in the cooking process. Important! Don’t forget!

Rez was due to arrive right around lunchtime so I decided to make him an old school favorite of mine; Mussels. They’re easy to make, use few key ingredients and are rather addicting once you sample a few. The broth is really what ties everything together, with thick slices of fresh bread for dipping. This certainly isn’t a fancy dish and that’s part of its glory!

Served best with thick slices of fresh bread. The bread takes it from appetizer to entrée.

We’ve created a tradition of staying in for big nights like Valentines Day or Anniversaries. We get our favorites wine & foods and spend the night at home, instead of going to super crowded and loud restaurants. Don’t get me wrong, I love those places and I’m actually late getting ready to go out for dinner & drinks. But those special nights I like being at home, hidden away from the craziness of the city, with my favorite person in the world, in our own private retreat. We always include mussels in the mix on those special days. One of us always reminding the other of that first home cooked meal together.

Enjoy! xx

Mussels with a White Wine & Fennel Cream Sauce

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

This East Coast favorite

Author: Peony

Recipe type: Appetizer or Main

Cuisine: Seafood

Serves: 6

Ingredients

• 3 pounds mussels, scrubbed and de bearded
• ¼ cup butter, ½ stick
• 1 fresh fennel bulb, thinly sliced
• 2 shallots, chopped
• 4 garlic cloves, chopped
• 2 teaspoons fennel seeds
• ½ bottle dry white wine
• ½ cup heavy whipping cream
• a small handful of flat leaf parsley
• garnish with lemon wedge

Instructions

1. Melt butter in heavy large pot over medium-high heat.
2. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes.
3. Add mussels. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Ladle broth overtop and sprinkle with flat leaf parsley.
4. Garnish with lemon wedges and serve with fresh bread!
5. Enjoy!

Notes

Before cooking I always sift through the mussels to check for any damaged and cracked shells.
Once mussels are cooked I discard any mussels that do not open.
I normally serve this family style at home but feel free to separate into individual bowls and ladle the broth overtop.

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Beat the heat with this healthy Chilled Cucumber Soup!

It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.

CUCUMBERS+MINT+DILL+JALAPEÑO+LEMON

So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.

I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!

This Chilled Cucumber Soup is jam packed with flavor

When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content.  I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.

Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!

This Chilled Cucumber Soup is totally a recipe you can feel great about eating!  It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).

I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!

I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.

I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.

Stay Cool! xx

Chilled Cucumber Soup

 

Print

Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

 

Let this refreshing soup be your relief from the heat! This chilled soup is perfect for those hot summer days when you just don't feel like using the oven or stove.

Author: Peony

Recipe type: Soup

Serves: 4 servings

Ingredients

• 4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
• 1 jalapeño, seeded and minced
• ⅓ cup fresh mint
• ¼ cup fresh dill, divided in two equal piles
• 1 large clove garlic, minced
• 1 shallot, minced
• 1 cup greek yogurt
• ¼ cold water
• ¼ olive oil, plus more for drizzling
• salt & freshly ground pepper to taste

Instructions

1. Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
2. Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
3. Add salt and freshly ground pepper, to taste
4. Leave in the fridge for at least 3 hours to chill or overnight for best results.
5. Garnish with a sprig of dill or finely chopped dill pickle for a zing!
6. Drizzle with olive oil, optional

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Edamame & Arugula Spread is a great alternative to the popular Bruschetta

Crostini has always been one of my favorite go to appetizers. They’re easy & quick to make and are a heartier cocktail hour food. If you’re coming over to my house odds are there will be some cocktails or wine involved. I always want to have some appetizers on hand to soak up the alcohol. Don’t judge! I confess that normally I make my heirloom tomato bruschetta but I felt like switching things up. This Edamame & Arugula Spread was the perfect option!

Your edamame should look like this before adding to the food processor. Remember to remove the beans from the shells!

The mint really add the perfect finish to Edamame & Arugula Spread.

Arugula is in season right now and I love it’s peppery, bold taste. It’s part of the cabbage family and contains a HUGE amount of lutein, an antioxidant that helps maintain healthy eyes, skin and heart. Arugula doesn’t keep very well so try to buy it and use it up within 2 days, 3 max

I use arugula on its own in salads or in addition to another greens. I love it in soups, on homemade pizza or in my pasta. My absolute favorite is subbing it for basil to make a spicier pesto! When cooked, arugula wilts like spinach so keep that mind when experimenting in your kitchen.

Try this spread over baked parmesan crisps instead of  baguette for a different approach.

Enjoy this for breakfast and switch up your routine!

Edamame & Arugula Spread

 

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Prep time

20 mins

Total time

20 mins

 

Author: Peony

Recipe type: Appetizer

Serves: 8

Ingredients

• 1 cup shelled fresh or frozen edamame
• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
• 1 cup packed baby arugula, divided in 2 piles
• ¼ cup Parmigiano-Reggiano
• 1 teaspoon grated lemon zest
• ½ teaspoon fresh lemon juice
• ½ tsp kosher salt
• ⅛ tsp pepper
• ¼ cup mint to garnish
• olive oil for drizzling
• sliced baguette

Instructions

1. Preheat oven to 375°F with rack in middle.
2. If edamame is still in the pod make sure you take the beans out of the pods before using. Very important!!
3. Cook edamame beans in salted boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
4. Pulse edamame beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
5. Add ¼ cup olive oil, ½ cup arugula, parmigiano reggiano, lemon zest & juice, ⅛ teaspoon salt, and ½ teaspoon pepper to edamame in processor and purée until smooth.
6. Add smooth mixture into the bowl with chunky edamame..
7. Coarsely chop remaining ½ cup arugula and gently fold into edamame mixture.
8. Cut bread 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes.
9. Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.

Notes

It's VERY important that you remember to remove edamame beans from pods. The outer shell is super coarse & stringy and not something you want to eat.
I buy the pre-shelled edamame from Trader Joes. You can find both fresh or frozen edamame beans and they are inexpensive.
Don't skip out on the mint as garnish!! This is not a garnish you want to miss out on. It really brings the recipe all together for me.

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Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting. The perfect cupcake!

When my fiancé gifted me with a kitchen aid mixer, it seriously changed the game at home. Full disclosure: I’m not much of a baker. I love to decorate cupcakes & cookies occasionally, but I don’t have the same passion for baking as I do cooking. I would much rather make Halloumi Saganaki with Strawberry Salsa instead of a cupcake any day.

CRÈME FRAÎCHE+ALBANIAN HONEY+RICOTTA+EGGS+LEMON ZEST

Except for mayyyyybe this cupcake! This bad boy is pretty much perfect. I’m so happy I stumbled upon this recipe the other day while going through old pages I had ripped out from magazines. Coming from a girl who isn’t crazy about cupcakes; you need to try these! Maybe the reason I love them so much is because they’re not too sweet. The lemon zest+ricotta+crème fraîche really bring something different to the table. These may be the best cupcake I’ve ever had!

Delicious honey from the mountains of Albania

MY FAVORITE EGGS FROM ‘LONELY MOUNTAIN FARMS’. I LOVE HOW EACH EGG IS ALWAYS UNIQUE!

APOLOGIZE WITH THESE CUPCAKES AND YOU WILL FORGIVEN!!

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting

 

Print

Prep time

40 mins

Cook time

3 hours

Total time

3 hours 40 mins

 

Make ahead tip! The cupcakes can be refrigerated or 2 days.

Author: Joanne Chang foodandwine.com

Recipe type: Dessert

Serves: 12 cupcakes

Ingredients

• FROSTING
• One 8-ounce package cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon finely grated lemon zest, plus more for garnish
• ½ cup honey
• 2 teaspoons pure vanilla extract
• ⅛ teaspoon kosher salt
• CUPCAKES
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ⅔ cup honey
• ½ cup fresh ricotta cheese
• ½ cup vegetable oil
• 2 tablespoons finely grated lemon zest
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 1 large egg yolk
• ¾ cup creme fraiche

Instructions

1. Make the frosting in a medium bowl. Using a handheld electric mixer, beat the cream cheese at medium speed until light and creamy, about 3 minutes.
2. Scrape dow the side of the bowl. Add butter and 1 tablespoon lemon zest and beat until incorporated.
3. Beat in the honey, vanilla and salt.
4. Cover and refrigerate until firm and spreadable, about 3 hours.
5. Meanwhile lets make the cupcakes..
6. Preheat the oven to 350. Line a 12 cup muffin pan with paper liners.
7. In a medium bowl, whisk the flour with baking powder, baking soda and salt.
8. In another medium bowl, whisk the honey with the ricotta, vegetable oil, lemon zest and vanilla
9. Whisk in the eggs and yolk
10. Whisk in one-third of flour mixture just until incorporated, then whisk in half of the creme fraiche until smooth, scrapping down the side and bottom of the bowl with a spatula.
11. Fold in the remaining flour mixture in 2 batches, alternating with the remaining creme fraiche until well incorporated.
12. Spoon the batter into the muffin cups and bake for about 25 minutes, until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
13. transfer the cupcakes to a wire rack and let cool completely.
14. Frost the cupcakes and garnish with lemon zest.

Notes

Make ahead tip! The cupcakes can be refrigerated or 2 days.

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Bring this to a BBQ or Potluck this summer!

This flavorful cold salad is a perfect option for dinner on a hot summer evening or to pack along with you on a picnic. Its filling enough to stand alone as a main or can be served as a side dish. This is a great salad to bring with you to a potluck or BBQ. It will definitely be stand out among the usual macaroni, bean and potato salads.

I must disclose that I have a love/hate relationship with asparagus. Sometimes I crave it like nobody’s business; other times it makes my stomach cringe. This week I’m riding the asparagus train and love how this low calorie veg adds a nice pop of color to the salad.

Asparagus is largely produced in China, followed by Peru and Mexico. Here in the US, production is mostly concentrated in California, Washington and Michigan.

PRAWNS+ASPARAGUS+ORZO MAKE THIS A HEARTY SALAD

This spring vegetable is mostly made up of water, low in sodium and can be found in a variety of colors; white, green and purple. The stalks vary in thickness; indicative of the age of the plant.  Asparagus is also a great source of dietary fibre, iron, and vitamin K.

To pick the best bunch of asparagus, look at the tips and the bottom the stalk. Ideally, you want the tip to be closed tightly and the bottom to look fresh. If the bottom looks dry and the top is starting to flower, it’s past its prime.

change up your weekday routine with a different salad

Lemony Orzo Salad With Asparagus & Shrimp

 

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Prep time

20 mins

Cook time

2 hours 20 mins

Total time

2 hours 40 mins

 

Author: Peony

Recipe type: Salad

Serves: 4

Ingredients

• 1 cup orzo
• 1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
• 1 lb. shrimp, peeled & deveined
• 3 cloves garlic
• 2 tbsp lemon zest
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp coconut oil
• 3 green onions(white and light green parts only), chopped
• ¼ cup dill, minced
• ¼ cup basil, minced
• ¼ cup kalamata olives, chopped
• ⅛ cup feta cheese, crumbled
• salt & pepper, to taste

Instructions

1. Bring a large pot of water to a boil over high heat.
2. In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
3. Season shrimp with kosher salt & freshly ground black pepper.
4. When shrimp are almost cooked through, remove from heat and cool.
5. Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
6. Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
7. Transfer well drained orzo & asparagus to large serving bowl.
8. Add the cooked lemon & garlic shrimp.
9. Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
10. Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
11. Serve topped with a sprinkle of feta cheese & kalmata olives.
12. Season with salt & freshly ground pepper

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ENJOY THIS SIMPLE SOUP ALL WEEK LONG. IT’S EVEN BETTER THE NEXT DAY!

I was recently asked what my favorite comfort food was and it didn’t take me long to decide on soup. I have no real favorite, although I’m fond of Cream of Wild Mushroom  and Lazy Pea Soup with Mint & Crème Fraîche; any bowl of delicious soup will do the trick. This lemony chicken soup is my take on the soups I enjoyed so much in Greece & Albania.

I have this habit of ordering soup at restaurants, especially when I’m traveling abroad. My fiancé teases me about it, mostly when it’s unpractical like in 32C/90F heat. The truth is I love learning about different cultures, regions, countries & their traditions by tasting their soups. I think you can learn a lot about a cook by what kind of soup they are proud to make. It often doesn’t change much over the years and usually tells some sort of story.

One memory in particular stands out for me. Rez & I were vacationing in Albania, where my fiancé spent his childhood. We were at the start of a road trip down south and were staying the night in this remote village in the mountains, called Kaninë. The village had only one small restaurant/bar which we were escorted to by our sweet host Jimmy. This restaurant had no name, no menu and one of the best soups I’ve tasted in my life (also with no name).

Everything served in the restaurant was grown, raised and harvested on their property (rakia and wine included). You quite literally could taste Albania in a bowl! There is nothing more authentic than that. Some people collect magnets or shot glasses from their travels, I happen to collect memories & stories of the soups I’ve tasted.

Speedy Greek Style Chicken & Lemon Soup

Its easy make something wonderful when you have deep pockets and access to the latest & greatest ingredients of the moment. What really makes an outstanding cook is someone who creates something extraordinary with limited resources and whatever ingredients they have. The best cooks can make something out of nothing. I’ve learned that outstanding food doesn’t have to be expensive.

LEMONS ARE REALLY THE FEATURE INGREDIENT IN THIS DISH

This Speedy Greek Style Chicken & Lemon Soup is a constant when I’m starting to feel sick. It’s quick, easy and you can make a big batch so you don’t starve when your cold/flu hits full force. I think it’s really important to use fresh herbs in this recipe because dill and parsley are both delicate herbs and their dried counterparts don’t have much taste. Lemon is a stand out in this soup for sure and I like to add a little extra lemon zest or minced preserved lemon to really amp up the flavor.

Enjoy this Speedy Greek Style Chicken & Lemon Soup recipe whenever you feel like it, not just while you’re sick!

T’bëftë mirë! Albanian

Speedy Greek Style Chicken & Lemon Soup

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This delicious soup will nurse you back to good health when you're sick!

Author: Peony

Recipe type: Soup

Cuisine: Med

Serves: 8

Ingredients

• 8 cups chicken stock, preferably homemade
• 1 heaping cup shredded rotisserie chicken
• ⅓ cup uncooked long grain basmati rice
• 2 large eggs
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup onion, diced
• 3 tbsp olive oil
• ¼ cup fresh lemon juice and add more to taste
• 2 bay leaves
• 1 tbsp salt
• 1tsp freshly ground pepper
• ½ cup fresh dill
• ½ cup flat leaf Italian parsley
• serve with lemon wedges and fresh herbs

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes.
2. Add the carrot + celery and cook for 3 minutes.
3. Add the bay leaves + chicken stock + rice, switch to high heat and bring to a boil.
4. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
5. Add the chicken and reduce the broth to a low simmer.
6. In a medium sized bowl, beat the lemon juice, eggs, and pepper together.
7. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
8. Pour the egg mixture back into the pot with 1 tablespoon of salt. Stir well to blend. Add fresh dill and parsley and give a quick stir.
9. Ladle soup into bowls and garnish with fresh herbs and/or lemon wedge.

Notes

Don't forget to remove the bay leafs before serving!
I really like a ton of lemon in my soup so I add more lemon juice. I sometimes add ½ cup instead of ¼ cup. Taste as you go so you don't add too much!
Sometimes I add 1 tsp of lemon zest of preserved lemon rinds to amp up the lemon flavor.

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Take and instant vacation with Moroccan inspired Chicken with Preserved Lemon.

I’ve always been a fan of lemon everything. Whether its tablespoon of lemon zest or a squeeze of lemon juice, I think it elevates a dish from good to great. I recently came across preserved lemons at my local Italian grocery store and thought I would give them a try. My mind was BLOWN! The lemony flavor is so intense, it smacks you in the face. Relax! I mean it in the very best way. I was pleasantly surprised by how the preserving process mellowed out the sourness & tartness of the lemon. It’s brought such a unique flavor to the table and I’m absolutely addicted. This is definitely my favorite ingredient of the moment and these gems are breathing new life into some of my favorite recipes!

PRESERVED LEMON CAN BE ADDED TO SOUPS, SALADS AND SAUCES FOR AN INTENSE LEMON FLAVOR

STUDIES SHOW TURMERIC & CUMIN HAVE SERIOUSLY GOOD BENEFITS FOR YOUR BODY AND BRAIN.

Preserved lemons or Lemon Pickle depending on who you’re speaking to is a staple in Moroccan cuisine. They can be chopped, sliced or minced and can be rinsed to wash off some of the salt. Preserved lemons can be enjoyed in soups, salad dressings and sauces  to name a few and this ingredient has instantly become a clutch ingredient! My latest & greatest discovery is that these babies are a freaking STAR in my Caesar/Bloody Mary, but thats a whole other post!

THESE SPICES ARE POWERFUL ANTI INFLAMMATORIES AND ANTIOXIDANTS

Preserved lemons are found in speciality grocery stores but can be a bit costly. My 12 oz jar was $7.99 USD but a little does go a very long way. Luckily for my wallets sake, they are super easy & inexpensive to make. They do preserve for about a month so it does require some planning. If you’re unsure if this is your thing, I would splurge on a small jar to see if you’re a fan of the taste.

LET THE CHICKEN MARINADE FOR A COUPLE OF HOURS IN THE FRIDGE IF YOU HAVE THE TIME

SWITCH THINGS UP! TRY THIS FLAVOR OF MOROCCO!

Besseha Arabic-Moroccan

Chicken with Preserved Lemon

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: www.daringgourmet.com

Recipe type: Main

Cuisine: Moroccan

Serves: 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, crushed and finely minced
• 2 teaspoons fresh minced ginger
• ¾ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 large boneless, skinless chicken breasts cut in half lengthwise to make 4 fillets (you can use 4 chicken breasts if you prefer a larger serving, you can also use bone-in chicken pieces if you prefer)
• 2 tablespoons extra virgin olive oil
• ¾ cup chicken broth
• 1 medium yellow onion, finely chopped
• 1 preserved lemon, pulp discarded, peels thoroughly rinsed and finely chopped
• ½ cup pitted or whole Kalamata olives, rinsed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons freshly squeezed lemon juice
• Salt and pepper to taste

Instructions

1. To make the marinade, combine the olive oil, garlic, ginger, cumin, turmeric, salt and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Swish around to ensure the chicken is thoroughly coated. Let marinate for at least 4 hours or overnight for maximum flavor.
2. Heat 2 tablespoons olive oil in a skillet or Dutch oven over medium high heat. Cook the onions until soft and translucent, 5-7 minutes. Add the chicken and cook just until it turns white, about 2 minutes on each side. Add the broth and any remaining marinade from the zip-lock bag. Bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
3. Add the preserved lemon, parsley, cilantro and olives, stir to incorporate into the sauce, cover and simmer for another 15 minutes. Stir in the lemon juice and add salt to taste. Serve immediately with a leafy green salad, couscous or bread.

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This Tzatziki takes me back to Greece!

When my fiancé & I went to Greece it was a dream come true!  For almost two decades, traveling to Greece had been #1 on my bucket list. I dreamt of sunsets in Santorini, getting lost in the winding white alleyways, drinking ouzo in a taverna on the caldera and eating the best greek food of my life. I had been patiently impatiently waiting until I met ‘the one’ so to speak, because it seemed like such a romantic place and I didn’t want to go with just anyone. Luckily, when Rez came along he was quick to want to make that dream come true and we started planning an epic euro trip that would include the Greek islands for my birthday.

Elia (Olive) beach, Mykonos

I have no idea how much Tzatziki we consumed while in Greece but it was a lot! Rez was totally in his element, feeling so at home with the familiar foods from childhood. The Tzatziki in Greece was so thick & creamy and was always served on a shallow plate; never in a bowl.

Straining yogurt is an important part of making traditional Tzatziki

Why could I never get it quite right at home? What was I missing? I usually ended up with a runnier Tzatziki, most certainly not the thick spread I was served in Greece. After asking around at a few of the smaller tavernas, I learned that they were straining their yogurt to make a yogurt cheese. It’s similar to a soft cream cheese. The Lebanese culture also does this to make labneh. Ideally, you would strain it for up to 48 hours, but you can cheat and speed up the process for this recipe (I do it all the time). You just need a strainer, cheesecloth and a large bowl to catch the liquid as it drops from the yogurt.

The yogurt will shrink in size by half when strained. If the recipe called for 1.5 cups of strained yogurt, you need to start with 3 cups.

Cut cheesecloth into 6-8 18 inch pieces and layer them in the strainer. Sit the strainer inside the bowl to catch the liquid as it drips from the yogurt. Pour the yogurt into the center of the cheesecloth and pull up the sides of the cloth, bringing the ends together at the top and tying with a string. Place in the fridge and let it sit for an hour.

Nighttime in Fira, Santorini from our hotel room

In the meantime, grate your cucumbers. No need to peel them, just go ahead and start grating. You must use English cucumbers or the small Persian cucumbers for this recipe. Don’t use the wide, regular cucumbers because they are waxy and will give your Tzatziki a bitter taste. Put the grated cucumber in a another strainer and sprinkle with 1/2 tsp sea salt to help draw out the moisture from the cucumbers. If you’re in a rush, you can press down on the cucumbers to speed up the process. If you’re not in a rush, leave cucumbers in the fridge overnight or for 10-12 hours for best result.

Tzatziki, Olives and Fresh Baguette are great to serve your friends over cocktails.

After an hour take it out of the fridge and check the liquid in the bowl to make sure no yogurt is leaking. If there is yogurt in the bowl or coming out of the cheesecloth, it means you’re not using enough. If this is the case, cut a few more pieces of cheesecloth and tie with another string. No biggy!

If you’re trying to speed up the process, you can gently start ringing out the liquid. You can repeat this every half hour of so depending on how much of a rush you’re in. Ideally, you would be able to keep it in the fridge with the cucumbers, overnight or for at least 10-12 hours. The longer you let it sit, the thicker it will be!

Fresh Mint & Dill are suggested for this recipe but dried herbs can be used in a pinch! Just make sure to leave Tzatziki in the fridge for longer to let the dried herbs soften into the spread.

Remove the yogurt out of the cheesecloth and voila Thats how you make yogurt cheese. It’s freaking simple eh? It just requires a little bit of your attention but its so worth it. If you want to do almost no work at all, leave it in the fridge for at least 24 hours so the liquid will drain out naturally.

Now all you have left to do is add all the other ingredients: cucumbers, extra virgin olive oil, lemon juice, garlic, salt, dill and mint.

Kalí óreksi! xx Greek 

Tzatziki

 

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Author: Peony

Recipe type: Appetizer

Ingredients

• 1 large English cucumber or 5 Persian Cucumber, unpeeled and grated
• 1½ cups strained full-fat Greek yogurt (roughly 3 cups unstrained)
• 2 large garlic cloves, finely minced
• 2 tbsp extra virgin olive oil and more for drizzling
• 1 tbsp lemon juice
• ½ tsp salt
• 3 tbsp fresh dill, minced
• 3 tbsp fresh mint, minced

Instructions

1. Cut cheesecloth into 18 inch pieces and layer them in the strainer (I suggest using 6-8).
2. Put yogurt in the middle of the cheesecloth. Make sure you have a bowl under the strainer to catch the liquid. Gather the access cloth of the sides and tie at the tie with string. Put in the refrigerator.
3. Check after 1 hr to make sure the liquid dripping from yogurt is only slightly milky. If there are pieces of yogurt in the bowl, it means you're not using enough cheesecloth. In this case, add a few more layers and tie with another string.
4. Grate your unpeeled cucumbers and put into a strainer. If you're using English cucumber, make sure you remove the seeds first.
5. Add ½ tsp salt to the cucumbers to draw out the moisture. Leave it in the fridge overnight along with strained yogurt for 10-12 hours. If you're in a big rush, you can use your hands to press down on the cucumbers.
6. The next day remove the yogurt and cucumbers from the fridge and combine in a medium sized bowl. Add remaining ingredients to the bowl and mix them all together.
7. Refrigerate until ready to use.
8. Serve in a shallow plate and garnish by drizzling olive oil, olives and fresh herbs.

Notes

You will need cheesecloth and 2 strainers or colanders for this recipe.
To speed up the straining process for both the cucumber and yogurt, you can sprinkle a little kosher salt on top to help draw out the moisture.

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