zucchini and sorrel velouté
yields 16 ounces (4 cup servings)
what you need:
1 tablespoon unsalted butter
1 pound chopped zucchini, trimmed
2 cups water
2 handfuls sorrel, stems removed
1-2 tablespoons nonfat Greek yogurt
1-2 tablespoons olive oil
1 bouquet garni (fresh Italian parsley, thyme, 1 bay leaf)
½ teaspoon kosher salt (and to taste)
4 turns on a pepper mill (and to taste) Read the rest of this entry »
gâteau au yaourt (à ma façon)
(yogurt cake with strawberries and whipped Grand Marnier yogurt cream)
makes one 8” cake
what you need:
cake
½ cup + 1 tablespoon superfine sugar
3 fresh egg yolks
1 tablespoon orange zest
2 teaspoons orange blossom water
1 cup unbleached King Arthur cake flour, sifted
1 tablespoon baking powder
2 tablespoons olive oil
½ cup nonfat Greek yogurt (I use Fage 0%)
1 tablespoon superfine sugar
3 fresh egg whites
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