Janet Fletcher's new cookbook, Yogurt, is a winner; it's packed with information about the health effects of yogurt, as well as sweet and savory recipes for breakfast, lunch, and dinner. We started cooking them immediately, and loved them.
Many of us buy yogurt and eat it for breakfast or a fast snack. End of story. But, hold on. Yogurt is a phenomenal ingredient in so many dishes, whether you decide to make your own yogurt—the book tells you how—or use store-bought, as we do. For instance, we love to drain yogurt in a colander in the fridge, mixing it with spices and a little olive oil to create yogurt cheese that dazzles the palate. That recipe is in this book too.
Have the book sent to your door with our thanks for supporting WNPR during our fundraising campaign.
Recipes we discuss:
- Roasted Tomato Bruschetta with Yogurt
- Cucumber Salad with Yogurt, Golden Raisins, Toasted Walnuts and Fresh Mint
- Cherry Tomato-Cumin Garlic Yogurt Sauce for Meat, Fish, and Veggies
- Grilled Steak with Red Onion-Garlic Yogurt Sauce
- Golden Yogurt Cake
- Yogurt Panna Cotta with Strawberry-Rhubarb Sauce
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GUEST:
- Janet Fletcher – author of Yogurt
MUSIC:
- “Gne Gne,” Montefiori Cocktail
- “Beans and Cornbread,” Louis Jordan and the Tympany Five
- “Tom’s Diner (DNA Remix),” DNA featuring Suzanne Vega
Lori Mack and Jonathan McNicol contributed to this show.
