No but I have these bodacious roasted beets with tzatziki sauce.
Food styling from our CSA boxes the last couple of weeks from Pleasant Hill Produce.
If you have read this far and wonder… “what is this Tiny Luncheon business?” Well, please send me a query with the Contact Us form and I will send you information. You can come to lunch if you are around on one of the dates this summer and are willing to be part of a focus group conversation about my Tiny Planet items. Oh, and to taste some of the things I have been making with the CSA produce!
I am having one a week through August, 2018, first come first served.
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You didn’t think I forgot the eggs and the awesome summer tomatoes, did you?
1/2 cup butter, melted
1/2 cup flour (for Gluten free, use Brown Rice flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 pound large-curd cottage cheese
3 4-ounce cans (12 ounces) diced green chiles
Freshly ground black pepper to taste
1 pound mozzarella cheese, gratedWhip eggs in a mixing bowl until fluffy. Whisk in the melted butter, flour, baking powder, and salt. Stir in the cottage cheese, chiles, black pepper and half the mozzarella.
Place the mixture in a greased 13 x 9- inch glass baking dish. Top with the remaining cheese. Bake in a preheated 400 degree Fahrenheit oven for 15 minutes. Then reduce the temperature to 350 degrees Fahrenheit and continue to bake for 35 to 40 minutes, or until the eggs are set and the top is lightly browned. Allow to cool a bit and cut into squares.
Dorothea’s Tzatziki Sauce
First—Make yogurt cheese:
Place 1 quart non fat plain yogurt (not Greek style, just the regular yogurt) in fine mesh strainer or cheese cloth lined colander set over a bowl.
Let drain for at least one hour, two or more is better. Discard the liquid.
Note: I use regular yogurt, rather than Greek Style, because I like the resulting “yogurt cheese” texture better for this dish. All experiments are good, try it often and see what you prefer!
For the tzatziki sauce:
½ recipe yogurt cheese
1 cucumber peeled, halved, seeded and then grated on a medium – holed grater
2-3 cloves garlic, crushed to a paste
1 – 5 or more cap fulls of red wine vinegar, Note: I started using the vinegar bottle cap because it was an easy way to add a bit at a time. Measuring by taste is really a better plan with this sauce : )
salt and pepper to taste
olive oil for drizzling
Mix all ingredients except the olive oil in a medium bowl; cover and refridgerate. Can be refridgerated over night.
Transfer to a serving bowl, drizzle with olive oil and serve.
Note: it’s only worth drizzling olive oil if you have really good oil, if it does not have much flavor don’t bother.