Greek Yogurt Almond Crust Tart

GREEK YOGURT ALMOND-CRUST TART

As much as I've been enjoying this summer of sunning on the deck, reading books, practicing my French for upcoming travels, running, and even trying to work a bit every day, it's been difficult to get myself back into summer form.  Despite the fact that there regularly seems to be a family or friend event that includes great food (at which I would never say, "No thanks, I'm on a diet," simply due to willpower, or lack thereof), I'm starting to get a creeping feeling that trimming down is getting increasingly harder as I ripen on the tree of life.  Either that or my daily runs simply don't compensate for sitting on my ass with a book the rest of the day, compared to standing and moving pretty much all the time when I teach. 

Whatever the case may be, I've always been a person that needs to put myself in situations where the bad options don't exist.  Because when they do - and as they will when I spend nearly the next month in Europe - I'm going to opt for them. I am human.   So, I decided to bring this Greek Yogurt Tart to a BBQ yesterday hoping it wouldn't disappoint those looking for some gooey cherry pie or something.

I really liked the ways this tart came out, but I love mildly sweet desserts.  It is reminiscent of cheesecake in its texture and tang, but not nearly as rich.  You could even do a graham cracker crust if you truly wanted to imitate a cheesecake, but I love almonds and this crust is also gluten free.  Also, like a cheesecake you could flavor the custard filling with whatever flavor you wanted (consider what fruit you like best with your yogurt).  Either add chunks of fruit right into the custard, or swirl in a good fruit compote/curd.  In fact, if you wanted to use this as a brunch/breakfast recipe, an oatmeal crust would be perfect.  So, it's certainly adaptable to your likes and needs. 

Raw Zucchini Salad with Tzatziki

RAW ZUCCHINI SALAD w/ ZIPPY TZATZIKI DRESSING

Has it really been less than a month since my last post?  I feel like I've been away for much longer than that, but maybe the transition to summer life just makes my previous life of blogging and teaching seem much further back.  

To be honest, not only have I not been blogging, but I haven't really been doing all that much cooking.  Instead, time has been made for some new hobbies (gardening), and the revival of some old, missed hobbies (French, reading).  Conducive for all of them, Garrett and I have really souped up the back porch, and the first days of summer have been spent sitting among the budding flowers and birds reading, listening to French language podcasts, and scientifically monitoring the growth of dill, basil, tomatoes, and peppers.  The scenery has even made getting work work done very non-stressful.

Speaking of the garden, thus far my research has proved beyond the shadow of a doubt that fresh-from-the garden herbs are a million times better than even the fresh stuff at the store.  The smell, flavor, and texture...all superior.  Here's a recipe you can use with fresh dill.  It's a great, refreshing salad for meals on the porch, and will only keep you in the kitchen for about 10 minutes.

Middle Eastern Chicken Salad

MIDDLE EASTERN CHICKEN SALAD w/ DILL PICKLE TAHINI DRESSING

A few weeks ago I posted a chicken shawarma recipe that didn't get so much internet love, but it just so happened that as the week wound down I had all the right ingredients at home to give it another go.  I'll make the same case as I did then for the pickle really being the essential ingredient in a good shawarma-anything, and in this case it makes a quirky appearance in the dill pickle tahini dressing.  At first I was ready to try dicing up a pickle and tossing it into the tabbouleh, but as I was blending the dressing the pickle was right there and I just shoved it right in to get blended.  I'm pretty pleased with how that impulse turned out, and now I'm hoping to see pickle-flavored hummus on grocery store shelves sometime soon.  

There are a few upgrades and time-savers for this recipe.  First, I used lean chicken breast, but if your primary goal is an authentic shawarma then use thighs (or just lamb).  Mandy B. over there at Lady & Pups made an amazing-looking "halal truck" plate this week and she specifically called for meat of no less than twenty percent fat - and that's what makes those New York City halal truck so good after a night out.  To save time, and money on those pricey jars of tahini, you could easily make the dressing with some packaged store-bought hummus.  Just blend it with the pickle, pickle juice, lemon juice, spices, yogurt, and olive oil to thin it out and spunk it up.  If you are going the scratch-made route, any soft bean will do instead of cannellini beans.  While obviously chickpeas are a traditional choice, I don't have a good enough blender to get those shells to smooth out to my liking.  So red, or even black, beans would be just fine.

As a warning, if you like both dill pickles and hummus, the dressing is a little addicting.  There was a good 3/4 cup left over that I just ate straight-up by the spoon full.  If you have a bit more self control then it will make a great veggie dip.

Chicken Shawarma

CHICKEN SHAWARMA

Shawarma wraps can be quite distinct from restaurant to restaurant and region to region, but for me a great shawarma is marked by the following: a tasty meat, a thin, crusty flatbread, tangy tahini sauce, and most importantly, the pickle accoutrement.  I know that "shawarma" technically refers to the method of cooking the meat, so many an establishment will mislead me when I order a shwarama sandwich and get something totally different than what I expected.  That being said, there are some basic shawarma-ruiners: dry meat, the use of the pita pocket instead of flatbread, use of yogurt sauce instead of tahini, the addition of shredded lettuce, and lack of pickle.  You can't just pass off a falafel sandwich as a good shwarama sandwich by subbing out the falafel for meat...it's a completely different beast.  And, please, don't treat shwarama like gyros just because both come from a spit. 

I had serious doubts about whether I could implement these basic guidelines at home, especially since I lack a meat spit (shocking, I know) and a really well-seasoned grill.  I was further thrown into a tizzy when I couldn't find a good Lebanese-style flatbread anywhere, and I refused to settle on a pita more appropriate for gyros or falafel.  I nearly abandoned this mission without the right bread.

Here's the great thing I learned in this process: even if you can't find the perfect ingredients, you can still make a delicious shwarama sandwich at home if you follow some simple guidelines.  As long as you have the right spices, pickles, and a thin flatbread it will be delicious.  If you can't find an authentic Lebanese or Syrian style flatbread, find an alternative product that will grill up to be crusty.  I nearly opted for a large tortilla, but was glad I found something else because I think mass produced tortillas are too waxy and chewy.  I grabbed the only product on the grocery store shelf that looked a bit different, and I loved it - Flatout Flatbread.  It was thin, flexible, and only 100 calories...and it grilled up beautifully.  Crusty flatbread, juicy spiced meat, and a tangy pickle with citrusy tahini a great shwarama will make.

Garlic & Dill Roasted Salmon / Mashed Potatoes

Dill and garlic are two of my favorite flavors, and this recipe is definitely for other garlic and dill lovers out there.  In fact, I would say that it's only for dill and garlic lovers out there.  The rich roasted garlic is balanced out well with fresh dill and citrus, keeping a hearty winter plate nice and healthy.  If you've never tried replacing the butter and cream in mashed potatoes with greek yogurt, I'm telling you now you'll never go back.

I would make something coincidental up about how this Mediterranean fish is fitting after getting over the hurdle of my final paper for a course in Greek history, but I can't since that paper was probably the worst historical argument I've ever written.  As you can tell from the last few posts, I've been facing a bit of writer's block lately, but what this post lacks in voice is made up for in flavor.  I'll let the food speak for itself. 

Shepherd's Pie

So here is the second installment of a common theme for the season - healthy versions of comfort food. Shepherd's Pie is naturally heavy, but I've included a few tricks in this recipe to keep the fat out and the richness in.  Being a one-pot meal, portion control is also key here; and for that, I can't help you much.  

On the other hand, you could easily adapt this recipe to make it even more healthy.  Add more vegetables to the base, and make it vegetarian all together.  Replace the meat with lentils or beans.  As long as you loosely define Shepherd's Pie as any stew topped with mashed potatoes, the possibilities are endless.  I suppose the original purpose of the dish was to use up whatever you had around in stew, and top it with a staple layer of boiled and mashed potatoes.  So, embrace the spirit of the dish and make it your own.

The option here attempts to keep the ingredients as "traditional" as possible - beef, carrots, onions, peas, and of course, mashed potatoes.  By using the leanest beef possible and substituting butter/cream for greek yogurt in the potatoes, this dish stays under 500 calories per serving.  The addition of a little corn starch will add a thick richness to the stew even though you've taken out as much fat as possible.  A hearty serving will be pretty guilt-free.

Like all great comfort foods, a perk of this dish is that it gets better over time.  I made it on a Sunday night and enjoyed the leftovers more and more throughout the week as the flavors set.  That being said, it would also be great for entertaining crowds or feeding a family from a single pot.

Whitefish and Asparagus Quiche

Maybe I've never told you this, but quiche is, hands down, my favorite food.  I love it with meat or vegetables, for breakfast or dinner, hot or cold. 

My gut always told me that it would be impossible to make a "light" version of quiche that still tasted just as good, and as it turns out, my gut was right.  Not that this option was bad, but if you love quiche for its buttery richness, it might fall short.  What it loses in richness it makes up for in uniqueness of savory flavor.

The ingredients are inspired by one of my favorite quiches from one of those infamous yuppie-flooded brunch joints in Chicago, Jam.  Their quiche has trout, capers, and pickled red onions...along with an extremely buttery crust.  Lacking trout and red onions to quickly pickle, I opted for tilapia, onion, and asparagus.

The crust you'll get here cuts back significantly on the butter (and also includes a bonus butter trick!), so the texture is much thinner, denser, and crispier.  The egg base only calls for a touch of half and half and greek yogurt rather than tons of cream, which makes it....eggier as opposed to a custard.  Despite the modifications on behalf of your health, the end result is still definitely quiche.

Fig and Goat Cheese Flammekuche/Tarte Flambée

I don't often royally screw things up in the kitchen.  Last Sunday, I did.

My first attempt at this flammekueche wound up on fire, on the kitchen floor (and sort of stuck in the crack of the open oven door and the adjacent drawer), while still mostly raw and gooey.  I don't really want to retell the whole tale, so let's just skip to the moral of the story.  

No, first we'll graze over some background.  Flammekueche/Tarte Flambée/Flammkuchen is fantastic not only because it tastes good, but because it hails from one of those twisted regions of the world that totally mess with your sense of cultural order: Alsace.  I've had flammekeuche is both France and Germany, but it hails from the zone that lies between the two.  So it isn't really French or German, but uniquely Alsatian.  In any case, and in either country, flammekuche is a super-thin flatbread topped with crème fraîche, onions, and in some cases other very thinly cut veggies and lardons. 

Hansi is famous for his pro-French depictions of Alsace during the German occupation (1871-1918).

The challenge of a good flammekeuche is getting the crust as thin as possible, but having to maneuver this very thin dough from your rolling surface and onto a very hot baking sheet or pizza stone.  My error was rolling out the dough on parchment paper and loading on the toppings, and then attempting this transfer by sliding it onto the hot pan.  Well, at that point the crust is not sliding anywhere, no matter how much you floured the surface.  Follow my instructions below will save you this tragedy, and you'll see the solution is very simple (breadcrumbs).

The great news is that even if you do totally botch this up, it's easy to make (even the crust takes only 5 minutes) and well worth a second attempt.  Combining figs, caramelized onions, goat cheese, and crispy crust is sort of a no-brainer recipe for awesome, but the end result really exceeded my expectations.  I was particularly happy with how the greek yogurt worked as a crème fraîche alternative to keep this as healthy as possible (assuming you exercise some self control when it comes to goat cheese). 

Chicken Burrito Bowl

I've never posted such a blatant imitation of a recipe that is pretty widely known by food-consumers nationwide: the Chipotle Burrito Bowl.  But if we're all going to collectively admit anything as a society, it should be that Chipotle is tasty.  So, I  share with you my scientific recreation of the burrito bowl if only to be able to proclaim "NAILED IT," and then enjoy how tasty it is in the comfort of your own home.  Oh, it's probably much less doused in sodium than the restaurant version.

Chipotle and I actually have a historic relationship that dates to the fall of 2000.  So we're talking pretty early on in Chipotle expansion.  I really lucidly remember my first trip to Chiptole as a sophomore in high school (Schaumburg, IL location, if you're curious).  My friends and I sort of made going to Chipotle our thing before Chipotle was a thing.  So I'm loyal.  

How loyal?  I moved to Ann Arbor, MI for college in 2002 and immediately began emailing the Chipotle company about once a month telling them to get their stuff on campus.  REAL PEOPLE WOULD ACTUALLY EMAIL ME BACK and thank me, telling me they would be in Michigan soon.  They weren't even in the state yet.  I literally had my boyfriend at the time pick up Chipotle in Chicago en route from Madison to Ann Arbor when he would come to visit.  Put that aluminum-swaddled baby on ice.  It wasn't until I was a senior that the chain would open a location near campus, and perhaps by then I was sort of over it.

So, I guess that's sort of my confessional about Chipotle.  I rarely eat there now...but when I do I still think it's good.  And, I think you'll be impressed by how near-to-restaurant taste the recipe here achieves if you're willing to make all the individual components.  I'm sure you could cut out one of the salsas, maybe the guac, and still nail it (but I highly recommend all components).   If you really want to keep things simple, purchase the salsas and guacamole and make the rest at home.

You'll notice I do not include shredded lettuce in my bowl.  Shredded lettuce is offensive.  Also, I don't include cheese (not needed, and keeps this a healthier version). 

Borscht

BORSCHT
 

Here is a recipe I've been meaning to make since about the year 2000, when I first tried homemade borscht.  I really remember the very day I stood in my great friend Alana's kitchen, and we dove in to the cold borscht her mom had made for a hot summer dish.  Never have I had a borscht as good since, not even when I was in Ukraine.  Once I bought horseradish for the horseradish dill potato salad post, I knew the time had finally come to try it out on my own.

I perused a bunch of borscht recipes online, and was sort of glad to see there are so many variations out there.  That seems to be a sign that recipes like these are passed on through generations, each family having their own version.  At the same time, the methods varied quite a bit, so I knew I needed to go to the source and ask Alana for her mom's recipe (which she gladly gave).  

Buuuut, I sort of jumped the gun when buying what seemed to be common ingredients - beets, carrots, cabbage, etc.  As it turns out, cabbage is more common for hot winter borscht (which could have fooled me, because it was awesome in this cold version).  Mrs. D's cold version includes diced potatoes and spinach (added at the very end).  So, with a little improvisation, I used Mrs. D's recipe as a guide.  The soup is absolutely delicious, healthy, and refreshing (not to mention visually stunning) for an August day. 

Horseradish Dill Potato Salad

HORSERADISH DILL 
POTATO SALAD

Horseradish is one of my favorite flavors, so I'm surprised its taken me so long to post a horseradish recipe.  Now that I have a few ounces at hand, anticipate more horseradish experiments in the future.  I'm reminded of my pleasant surprise upon realizing that horseradish is a flavor that pairs really well with sweets - like the golden beet horseradish cocktail I had a few months ago.  Horseradish beet salad?  Summer borscht with horseradish?  Sounds like I've got a future post in the works already...

Generally speaking, I love potatoes but am not a huge fan of potato salad.  Mostly its the mayo that puts me off.  Looking at other horseradish dill potato salad recipes, I saw most included mayo (and some buttermilk) in order to make a creamy dressing.  As you can tell from the photos, this version has a thicker dressing (which perhaps doesn't photograph as nicely as the Food52 version).   Ultimately, you'll need less of it and will feel like you're eating dressed potatoes, rather than having some potatoes with your goo.  Greek yogurt instead of mayo is certainly a healthier alternative and still has the aromatic, sinus-awakening, and fresh flavors that remind me of my favorite Eastern European dishes.

Roasted Corn Salad

Returning home from travel abroad is filled with a mixture of emotions, but for me its mostly a difficult withdrawal from the constant state of heightened senses and new, challenging experiences that make travel exhilarating and addicting.  While my family, friends, job, and boyfriend anchor me to Chicago, in another life, perhaps, I would have joined the foreign service, the expat teaching circuit, or found some other excuse to keep moving on to the next city or continent.

To counter this impulse to flee, there needs to be a conscious effort to bring the travel state of mind home with me - to pursue new experiences that might be just around the corner from my apartment, or sit and enjoy the three-dollar-an-ounce cortados at the local coffee shop down the street.  I also need reminders that there are definitely valuable things the States offer that I can't get in Europe.  What are they?  Sushi and Mexican.  With the exception of a 150-year love affair that the French have had with Japanese culture that had produced a good number of sushi establishments in Paris (but why would you go?), and the bizarre kebab-taco joint I stumbled across in Heidelberg (a college town), these two foodstuffs are what I come home craving the most.

So seeing that corn is about "knee high by the fourth of July," I roasted some and satisfied my hunger for some south-of-the-border spice.  The recipe is a more refreshing, lighter version of the rich Mexican esquites in that it has a yogurt-based dressing that produces a spicy/cool flavor combo.  Hold the tomatoes, add some crumbled queso fresco, and use sour cream instead of yogurt if you want something closer to the real deal.  It works as a side, but I usually just have it as a meal.  Plus, its a freakishly cheap recipe when corn is in season, which is always nice after two weeks abroad...and a daily $3 cortado addiction.

Fish Taco Salad

FISH TACO SALAD 
W/ MANGO SALSA 

For Chicagoans emerging from an extended winter/cool spring, summer means street food and outdoor dining.  All the sidewalks are crowded as restaurants creatively squeeze a chair on every square inch of outdoor space.  Each weekend there are at least two street festivals that offers sticky and/or drippy finger foods for every palate.  Don't believe me?  Check out this Chicago Festival Guide.

Ironically, my summer of outdoor eating was kicked off in a little town east of Chicago, known as New York.  They may not have a proper hotdog, but New Yorkers know their street food.  I really wish Chicago had more of their halal carts (but not their pizza...I'll stick with deep dish, thanks).  

I was in New York for Bree's bachelorette weekend and we took full advantage of the perfect weather in order to picnic in Central Park, stop for snacks on the High Line, and do lunch at Smorgasburg across the Brooklyn Bridge.  Smorgasburg is more or less a permanent, more intimate Taste of Chicago, but with better cuisine (and an awesome carousel full of young children, their parents, and a bunch of girls having fun on a bachelorette weekend).  In fact, you can check me out at Smorgasburg on the wonderful blog written by the lovely Lydia called "Today's the Day I..." So, I highly recommend a visit if you find yourself in NYC. 

Our various NYC street eats

It worked out perfectly that I made a version of this fish taco salad last week and wanted to improve it for a post, since it goes nicely with the street food theme.  Basically imagine all the traditional condiments on a tilapia fish taco, but without the tortilla and some mango salsa for kicks.   It got two thumbs up from Bree's financé, Brad, who didn't eat seafood until he tried the cilantro ginger shrimp I made last week!  It may seem like lots of ingredients, but it actually comes together pretty quickly once everything is chopped.  Overall, its a really great healthy but hearty summer salad that you should go make as soon as is humanly possible.

avocado egg salad

Last week I took a very alternative approach to egg salad with the Chickpea & Tofu Salad recipe.  It was good, and for vegans I confirm that tofu can definitely substitute for the texture of egg (and ricotta for lighter Italian dishes).  But, it is a substitute, nonetheless.  I don't eat eggs very often because I'm prone to high cholesterol.  This is a real shame because I absolutely love runny egg yolk.  One of my favorite childhood meals was when mom made "dip in toast" (or maybe, "dippin' toast," or just "dippintoast') which was a soft boiled egg perched in a little stand with the top knocked off so we could dip strips of toast in the yolk.  I also love runny eggs on sandwiches, burgers, and well...anything.  In fact, many friends can attest to my entrepreneurial dream to stabilize and bottle runny egg yolk to be sold as a squeezable condiment.  Liquid gold.  

Well, there's absolutely no runny egg yolk in this recipe so let's get back to business.  This recipe is yet another alternative to a traditional egg salad made with mayo and celery.  Instead, it uses avocado, fennel, radish, and chives.  It is creamy and rich, but the fennel and radish offer a slightly bitter, crunchy contrast.  I was really pleased with the flavor and the color combinations make for a great presentation.  If you do prefer a smoother/creamier salad, you can definitely add a touch of mayo or Greek yogurt for that traditional texture.  Just be careful, because this recipe is a little addicting.

almond flour pancakes

ALMOND FLOUR PANCAKES: BLUEBERRY-LEMON & 
BANANA-WALNUT
 

Last Friday was Garrett's birthday, which contributed to the heavy weekend of eating that included a tour of Wicker Park culinary hot spots with Garrett's brother who was in town from Michigan, two birthday dinners, and Easter brunch.  Also, I attempted in a hot, rushed mess to throw together a batch of French macarons for Garrett, as a reminder of his last birthday we spent together in Paris.  It was a major failure, but expect another attempt (and hopefully a post to announce some success).

Well, I had lots of leftover almond flour from the macarons that I put towards making some interesting pancakes for Garrett.  I really loved both variations - blueberry lemon and banana walnut - but maybe the blueberry lemon a little more.  The banana walnut were very rich and sweet, while the blueberry lemon a bit more balanced between tangy, rich, and sweet.  If you like more traditional flavors, go with the banana walnut or leave the lemon extract out of the blueberry.  The almond flour definitely makes for a more interesting texture, more like a cornmeal cake than the fluffy wheat flour cakes you might be used to.  In that sense, big chunks of gooey banana contrasted nicely.  Oh, and both variations are gluten free and paleo-friendly, if that's your thing.

Before you go on to view the results of this alternative pancake experiment that was a wild birthday success, let me warn you that I am an awful pancake maker.  While the taste is great, the cakes are misshapen, unevenly cooked, and of varying sizes.  So here's some advice: if someone ever gives you a hard time for your pancakes not looking pretty you should reply by saying, "then make your own effin' pancakes."