Good Food Great Medicine recipe – Rich yogurt aioli - Providence

YogurtIn dips and saucesYogurt is best known as a good source offriendly bacteria that fortify the immunesystem, but it’s also nutrient-rich, calciumrich,and protein-rich. Even people withlactose intolerance can usually eat yogurtbecause the bacteria that turn milk into yogurtgobble up a lot of the lactose in the process.(See page 21 and 78). Even if yogurt didn’thave a virtually legendary nutritional profile, Iwould still use it for the dips and sauces onthe following pages – nothing but yogurt hasthe rich-but-clean-flavored ability to fit in justabout anywhere in the diet.Which yogurt?All yogurts were not created equal, so buy ayogurt in which the only ingredients are milkand acidophilus with other live cultures.Natural yogurts with live cultures will costmore than the common supermarket brands,but if you consider yogurt a nutritionalsupplement, which it is, it’s worth buying thebest.Our favorite is Nancy’s, a genuinely naturalyogurt made in Springfield, Oregon. As arule, avoid mass-market brands. Even theunsweetened and unflavored versionsgenerally include ingredients like gelatin andcornstarch, which keep yogurt from naturallyseparating and create a smooth texture.How fat?Yogurt made with whole milk has richerflavor, better texture, and is less tart—advantages to consider if introducingsomeone to yogurt for the first time. Youmay even find unhomogenized whole milkyogurt with a layer of cream on top. Low-fatyogurt is sold everywhere, though, and it isour usual preference.To Drain YogurtNaturally made yogurt begins separating assoon as you dip a spoon into it, and thedraining continues until the yogurt is gone.Draining the whey from the yogurt gives it athick, smooth texture that makes it muchmore versatile. You can use it as a substitutefor the sour cream, or even cream cheese, ifyou leave it long enough. (It is sometimescalled “yogurt cheese”.) Some even usedrained yogurt as a replacement formayonnaise, spreading it on bread and addingit to tuna salad. I mainly use drained yogurtwith the dips and sauces on the next fewpages.(Makes about 1 – 1½ cups drained yogurt)1. Scoop 2½ cups yogurt into a 3-cupstrainer lined with a disposable, basketstylecoffee filter or even a paper towel.(You can also buy an official yogurtdrainer in some stores.) Remember thatadditives like gelatin and cornstarch willinhibit draining.2. Aim to drain the yogurt for at least 1½hours on the kitchen counter or in therefrigerator, but for a very thick andcreamy texture drain the yogurt in therefrigerator overnight. In 12 hours youwill end up with a scant cup of yogurtcheese. Save the liquid that is drained off.Yogurt whey is tart and refreshing; I drinkit, but you can also add it to soup or asmoothie.Note: If you sweeten the thick, drained yogurtwith honey and soften the edges with a coupleof tablespoons of cream, it is spectacular withfresh fruit or fruit desserts.Excerpted from Good Food, Great Medicine 1 by Miles Hassell, MD and Mea Hassell.For more information see: www.goodfoodgreatmedicine.com

Rich Yogurt Aioli(Goop)This has always been known as Goop amongfamily and friends. The name has neitherdignity nor appetizing connotations, but it iswhat has become my culinary signature.Goop is a distant cousin to aioli (eye-OH-lee),which is the famous garlic-infusedmayonnaise of the Provence region in France.In this version mayonnaise is aproportionately-small (although important)part of the sauce. Its main role is to providerichness. Yogurt provides the main character.The French would be appalled by thepresumption, but in any case it is used as anaioli substitute in our house.It is thick and creamy when made withdrained yogurt (see preceding page) andusually tongue-biting if I can lay my hands onenough good, fresh garlic. Good garlic is thekey to good goop. I generally use more thanmy recipe calls for because I like to err on theside of yowza! Furthermore, you just neverknow who might need to have their saggingimmune system boosted.It should be added that there is nothingwrong with classic all-mayonnaise aioli.Mayonnaise made with good oil is good food.(My recipe is on page 96.) We much preferthe taste of the yogurt version, however, andwe consider yogurt an important food in itsown right. (See Yogurt on preceding page andalso page 21 and 78.)Goop is especially good with roastedvegetables (page 123), steamed vegetables, rawvegetables, and salad vegetables — and goopcan single-handedly justify the existence of thebaked potato. We also serve it as a sauce forfish (or any seafood, for that matter) as well asmeat loaf or roast beef or chicken, or any richmeat dishes.Goop(Rich Yogurt Aioli)Even though I call for 2½ cups of yogurt, thefinal volume is closer to 1 cup after it isdrained overnight. Some folks (including me)enjoy goop made from yogurt that has onlydrained for a few hours; it is more refreshinglypotent when its texture is not too thick.(Makes about 2 cups)2½ cups Nancy’s low-fat yogurt½ cup mayonnaise1 tablespoon freshly crushed garlic½ teaspoon of salt½ teaspoon freshly ground pepper1. Drain yogurt for at least 3 hours in astrainer lined with a basket-style coffeefilter. (See Draining Yogurt on page 97.)You will probably end up with a bit morethan 1 cup of drained yogurt.2. Stir remaining ingredients into drainedyogurt and mix well. Store in therefrigerator. It keeps well for over a weekbut the garlic loses some intensity. It’sbest when eaten within a few days.Note: The proportion of yogurt to mayonnaisemay vary in either direction but there must beenough garlic to raise eyebrows, and enoughsalt and pepper to round out the flavor. Thefreshly ground pepper is very important;about 30 grinds should give you close enoughto a half-teaspoon. The longer you have allowed the yogurt todrain the thicker the goop. If you want thetexture of thick ranch dressing, allow yogurtto drain just a couple of hours. For a verysturdy goop you will need to drain the yogurtabout 12 hours.Excerpted from Good Food, Great Medicine 2 by Miles Hassell, MD and Mea Hassell.For more information see: www.goodfoodgreatmedicine.com