Spaghetti with Roasted Cherry Tomatoes and Fresh Herbs
This time of year, I want to eat fresh local tomatoes every day until there are no more. For some reason, the finality of tomato season resonates more than other vegetables. Maybe fresh corn is equal in its limited and anticipated season, but real tomatoes picked ripe tastes like summer and the ground from which it has grown. There is nothing like it.
As much as I love fresh tomatoes, roasted tomatoes are high on my list for having exceptional flavor, particularly roasted cherry tomatoes. Roasting cherry tomatoes concentrate their natural sweetness giving them an amazing punch of pizzazz. As a result, paring roasted cherry tomatoes with other foods, just makes everything taste better, especially creamy cheese, fish or grilled meats.
One of my favorite ways to use roasted cherry tomatoes is to mix them with pasta and make a pasta sauce. Other than chopping up fresh tomatoes and adding them to pasta, roasting cherry tomatoes are one of the easiest methods for making a pasta sauce. Just scatter the tomatoes over a sheet pan, drizzle olive oil and salt, then roast for 30 minutes or so. The other bonus to roasting cherry or grape tomatoes is there is no splatter on the stove or countertop.
Roasted Cherry Tomatoes
I started roasting cherry tomatoes after I saw a photograph of burrata with roasted cherry tomatoes drizzled with basil pesto. Immediately, I knew this appetizer was something I had to discover. Since then I roast cherry tomatoes whenever I get the chance. I especially like to roast them alongside tender white fish like sole, plaice or turbot. They give the delicate fish a much-needed flavor boost.
Roasting cherry tomatoes for pasta sauce requires nothing more than a generous dose of good olive oil and fresh herbs. When they bake together in the oven the juices from the tomatoes and olive oil blend and create a silky sauce that clings to the pasta. There is not a lot of this pan juice, so it is important to use the right size pan to prevent the pan juices from drying out. If that does happen, deglaze the pan with some of the pasta water or wine, then pour the glaze over the pasta.
Roasted Garlic
This summer I never missed an opportunity to roast garlic or onions. So, whenever I roasted vegetables like broccoli, I scattered cloves of garlic, still in their papery skins and roasted the cloves along with the other veggies. Like roasted cherry tomatoes, roasted garlic is one of those foods that just make everything taste better. It does take some time to get the garlic browned and sweet, but I help the process along by slicing large garlic cloves in half. When all done, you can smear the roasted garlic cloves on bread, or spread it over the roasted vegetables for added depth of flavor.
For this recipe, the garlic will not get as caramelized because it only takes 20-30 minutes to roast cherry tomatoes. Yet, in this short timeframe, the garlic becomes soft and sweet. Once the tomatoes are finished I fish out the garlic cloves and remove the papery skins. From there you can decide if you want the garlic cloves left whole in the sauce or chopped up. I decided to chop mine up making sure there was roasted garlic throughout the pasta sauce. Feel free to prepare the garlic any way you wish. Yet, I do not recommend you mince the garlic before you roast it, as garlic burns easily. Burned garlic tastes very bitter.
How Much Pasta
I once read a note written by Marcella Hazan that when making a pasta dish, it is the pasta that is the primary ingredient, not the sauce or added ingredients. Therefore, the add-ins should be limited in proportion to not take away from the pasta. I love pasta as much as anyone, but I prefer my pasta meals filled with lots of add-ins. This way for every bite I get the fresh flavors of the added ingredients and pasta. Additionally, it is healthier to eat pasta with lots of vegetables because they help slow down the metabolism of the pasta from the extra fiber. This is a long-winded explanation for how much pasta to serve with 2 pounds ( 1 kg) of tomatoes. My preference is a half-pound of pasta, (250g), but use the amount you prefer.
Mix it Up
Add creamy goat cheese to the spaghetti and roasted cherry tomatoes. Scatter spoonfuls of goat cheese on each plate or on the serving platter after the spaghetti and roasted tomato sauce are mixed together.
Add fresh ricotta cheese to the spaghetti and roasted cherry tomatoes. Serve the pasta meal with a tablespoonful of fresh ricotta cheese on the side.
Add shrimp to the sauce. Five minutes before the tomatoes finish roasting, scatter peeled and seasoned shrimp on the roasting pan with the tomatoes. Roast until the shrimp are opaque and cooked through. Toss the shrimp and tomatoes with spaghetti or another choice of pasta.
Serve roasted cherry tomatoes on the side with lamb chops or other grilled or roasted meats or fish
Spaghetti with Fresh Herbs and Roasted Cherry Tomatoes
Roasted cherry or grape tomatoes develop a lovely concentrated sweetness and a melty and silky texture perfect for pasta sauce. In this recipe the tomatoes roast along with fresh herbs, garlic, and shallots for an extra flavor boost.
I listed two amounts of pasta in the recipe. Use either a half-pound or a full pound of pasta with 2 lbs. of cherry tomatoes. If you are in the camp that pasta is the main and featured ingredient, then cook the full pound. Yet, if you are like me and enjoy more add-ins with a pasta meal, then a half-pound is preferable. This way you get more tomatoes with each bite. A half-pound of pasta with the roasted cherry tomato sauce is enough for 4 servings.
Ingredients
- 2 lbs (1 kg) cherry or grape tomatoes washed and dried
- 8 cloves of garlic peel intact
- 4-6 small shallots peeled and sliced in half lengthwise
- 3 TB (45 ml) extra virgin olive oil plus more for finishing
- ½ tsp Kosher Salt
- A few rounds of freshly ground black pepper
- 2 sprigs of fresh herbs like basil or thyme
- ½ - 1 lb. (250 - 500 g) pasta like spaghetti linguine, or see note
- Romano Cheese for serving
Instructions
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Preheat oven to 400°F (200°C) and place the oven rack in the middle position.
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Keep the skins on each garlic clove, but trim off the root end. This will make peeling the roasted garlic easier when the cloves are hot. If any of the garlic cloves are large, slice them in half lengthwise with the skins still on.
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Depending on how large your shallots are, slice them in half lengthwise or in fourths lengthwise if they are too big.
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Add the tomatoes, garlic cloves and shallots to a rimmed baking sheet or shallow flameproof baking pan, large enough to hold the vegetables in one layer. You do not want the pan to be too big or the juices from the tomatoes will dry up in the oven.
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Drizzle olive oil over the tomatoes, garlic, and shallots, then sprinkle them with Kosher salt and fresh ground black pepper. Toss in half of the fresh herbs, then use your clean hands and mix until all the vegetables are nicely coated with olive oil.
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Slide the pan into the oven and roast for 20 minutes. After twenty minutes check the tomatoes if they are soft and starting to split. Also, the garlic will look soft and starting to brown, along with the shallots. You can stop roasting now or roast an additional 5 -10 minutes more to really soften the tomatoes and garlic. Once done to your liking remove from the oven.
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Meanwhile, bring a large pot of salted water to boil and cook the pasta according to the directions on the box. Cook the pasta al dente, just done with a little bite in the middle. Remove the pasta from the water and add to a bowl. Reserve some pasta water to deglaze the pan and add to the sauce. Ideally, you want to time it, so the pasta is done at the same time as the tomatoes.
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Right after you take the tomatoes out of the oven, carefully (the garlic is very hot) remove the papery skin from the roasted garlic. You can add the garlic cloves back in with the tomatoes whole or chop them up.
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Add the tomatoes, garlic, and shallots to the spaghetti scraping as much of the pan juices to the bowl. If your pan juices dried up, set the roasting pan over two burners then add some pasta water and deglaze the pan. Reduce the juices then add to the pasta and tomatoes.
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Toss the spaghetti to get the tomatoes evenly mixed in. Add a little more pasta water if it seems dry. Sprinkle the remaining fresh basil over the pasta and drizzle with more olive oil. (This is a good place for adding your best quality olive oil.) Serve immediately with grated Romano cheese and fresh black pepper.
Recipe Notes
I believe just about any shape pasta will taste nice with the roasted cherry tomato sauce. Spaghetti and linguine are traditional choices, but tubular or unusual pasta shapes like campanelle are nice. I recommend shying away from flat pasta shapes like bow ties, farfalle, or ones that are small.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Grilled Adobo Chicken Kebabs
This is just one of those recipes that came to me in the middle of doing something else, that is completely unrelated, like weeding. Surely, my mind was elsewhere and not focused on what I needed to accomplish. Sometimes food ideas and inspiration just grow out of me at the most unexpected times. Clearly, I must have been subconsciously dreaming of the adobo sauce I made from one of my favorite Mexican food resources, Truly Mexican by Roberto Santibañez. It was so much easier than I expected and now I have a bowlful of this delicious smoky chili purée. What to make? Out of the blue, my mind forced me to stop whatever I was doing and pushed forward an idea for grilled chicken kebabs marinated in a yogurt adobo sauce.
Here is my dream come to reality with a recipe for grilled chicken kebabs made using an adobo sauce and yogurt marinade, just because yogurt makes everything so tender, and mixed in with well-seasoned thick pieces of chicken thighs. The chicken kebabs cook quickly over a hot grill and taste remarkable with something fruity, crispy and sweet, like fresh corn and mango avocado salsa.
Trying Something New
I always hesitate when I make a new recipe with dried chili peppers because I never know how hot it will taste. But the more I cook with fresh and dried chilies, the more familiar I get with their multi-dimensional flavors. Every cuisine appears to have a sauce (or two) made with hot chilies and spices that are quite addictive.
Adobo sauce is another one of the great sauces with a pleasing smoky dried chili flavor mixed with vinegar and other spices. It is that acid chili pepper combo that just tastes so amazing and keeps me coming back for more. Adobo is not as acidic as Asian chili sauces like Sriracha. It is much subtler with the chilies as the more prominent taste.
Adobo Sauce
To make your own adobo sauce, use dried guajillo and/or ancho chilies if you can find them. They are not as hot as other dried chilies and are the traditional chilies used in adobo sauce. These chilies have mild heat with smoky and fruity flavors. Making the sauce is not complicated. Toast then soak the chili peppers, then purée the chilies, garlic, herbs, and apple cider vinegar until smooth. That’s it. The most difficult part of making the sauce is sourcing the dried chilies. You can find them at well-stocked grocery stores or Mexican markets. Another bonus with making adobo sauce is, you can make it ahead and keep in the refrigerator for up to 5 days. Or, you can freeze adobo sauce in an airtight container for one month.
I noticed this recipe from Roberto Santibañez is a basic adobo sauce and uses significantly less vinegar than other adobo sauce recipes I’ve read. Also, some adobo sauces include spices like cinnamon and cloves or paprika. You can play around with the ingredients just keep in mind that the chilies are the prominent flavor and the seasonings are in the background.
Store bought Adobo Sauce
However, do not let the extra step of making the adobo sauce deter you from making grilled adobo chicken kebabs. You can make a pseudo adobo sauce with canned chipotle chilies in adobo sauce. If you can find store-bought adobo sauce all the better. Chipotle chilies are spicier and smokier than guajillo or ancho chilies, so the sauce will taste different, but it is an easy substitute. Just purée the chipotle chilies with the adobo sauce using as much of the adobo sauce as possible. You may not need all of the chipotle chilies to make a half cup of sauce. Most importantly, do not confuse adobo seasoning with adobo sauce. They are not the same thing.
Adobo Chicken Kebabs
What I love about the adobo chicken kebabs is they are perfect for many meals. Eat the adobo chicken kebabs hot off the grill with a fruit salsa like my recipe for Mango Avocado Salsa. They also taste great paired with something creamy like Mexican Crema, yogurt sauce or crème fraîche. Anything Goes Potato Salad is another perfect side dish with the sweet fresh corn and bright fresh vegetables to contrast with the smoky chili flavored chicken. Also, try Creamy Tomato and Mozzarella Salad, with grilled adobo chicken kebabs. The lemon cream dressing, jalapeño peppers, and capers will compliment the adobo along with the fresh mozzarella and ripe heirloom tomatoes.
Mix It Up
To mix things up, make fajitas with Adobo chicken kebabs with poblano rajas, sautéed strips of poblano peppers and white onions, instead of bell peppers. Using my recipe (linked above) for creamy poblano sauce, follow the instructions up to the step before you process the vegetables into the creamy sauce.
Adobo yogurt marinade is perfect for any type of chicken either grilled or roasted. Try it with a spatchcock chicken or other bone-in chicken pieces, either grilled or roasted. You can marinate bone-in chicken for a longer time than boneless chicken, but not more than 8 hours. Chicken gets mushy if marinated for too long.
Grilled Adobo Chicken Kebabs
Also, adobo sauce tastes delicious with shrimp or fish so you should have no problem using up the sauce. If you do not want to make the adobo sauce, buy a 7 oz can of chipotle chilis in adobo sauce and purée until smooth. Try to add as much adobo sauce into your purée by scraping it off the chilis. You may not need all the chipotles. This sauce may be spicier and smokier than if you made the adobo from scratch.
Adobo sauce recipe is from Truly Mexican by Roberto Santibañez
Ingredients
Adobo Chicken Kebabs
- 2 lbs (1 k) boneless skinless chicken thighs
- 1 tsp (3 g) Kosher salt
- 1 tsp (1 g) granulated garlic
- 1 tsp (1 g) dried onion
- 1 ½ tsp (2 g) Mexican oregano or Italian oregano
- 1 tsp (less than a gram) ground coriander
- A few rounds of black pepper
- ½ cup (125 ml) plain yogurt or buttermilk (see note)
- ½ cup (125 ml) adobo sauce or ½ cup (125 ml) of chipotle chilies in adobo sauce puréed
- 1 tsp (5 ml) apple cider vinegar or more to taste
- Vegetable oil for the grill
Adobo Sauce from Truly Mexican by Roberto Santibañez
- 3 ounces (75 g) guajillo chilies about 12
- ¾ cup (185 ml) water plus water for soaking the chilies
- 2 garlic cloves peeled and roughly chopped
- 1 ½ tsp (22.5 ml) apple cider vinegar
- 1 ½ tsp (4.5 g) Kosher salt
- ¾ tsp (4 g) granulated sugar
- Rounded ¼ tsp of ground cumin
- 9 inch 23 cm bamboo skewers or metal skewers for the kebabs
Instructions
For the chicken
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Cut the chicken thighs up into 1 ½ inch chunks.
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Place the cut up chicken thighs in a large mixing bowl and sprinkle in the Kosher salt, dried garlic, dried onion, oregano, ground coriander and black pepper. Mix the spices in the chicken turning the chicken pieces over with your hands until the spices are evenly mixed. Set aside on the counter.
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In a small bowl mix together the yogurt, adobo sauce, and apple cider vinegar. Mix until smooth and well incorporated.
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Pour the yogurt adobo sauce into the bowl with the chicken and thoroughly mix until the chicken is evenly coated with the marinade. Cover the bowl with plastic wrap and marinate for two hours or up to 6 hours.
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30 minutes before you want to start cooking your kebabs, soak the bamboo skewers in water for 30 minutes.
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Take your bowl of chicken out of the refrigerator 30 minutes before you want to start grilling to bring the chicken up to room temperature.
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When the skewers are sufficiently soaked, thread the chicken pieces on the skewers. I fit 6 pieces of chicken on each skewer. Be careful not to pack the chicken in too tight and therefore will take longer to cook. Set the chicken kebabs on a tray when done.
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In the meantime, get your grill ready. Prepare your gas or charcoal grill for a medium-hot fire.
Grill the Kebabs
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When the coals and grill grate are nice and hot, add some oil to a wad of paper towels. Hold onto your paper towel wad with long barbecue tongs and rub oil over the hot grill grate.
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Place the kebabs on a diagonal over the grate directly over the heat source. Grill the kebabs for 3 minutes then turn them over to the other side. Grill that side for 3 minutes. Continue cooking the chicken kebabs turning them over every 2 minutes until they are done, the internal temperature is 165°F (74°C). You might need to sacrifice one piece of chicken and cut it open to see if it is done. The total cooking time should be around 8 – 12 minutes depending on how hot your grill is.
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If the chicken kebabs are getting too charred, move them over to the side of the grill not directly over the coals or heat source.
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When done, place the kebabs on a tray and cover with foil to rest for 5 minutes.
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Serve hot, warm or room temperature.
Adobo Sauce
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Prepare your chilies. Wipe the chiles clean and remove the stems. Slice each chili open down the side and remove the seeds and the veins as best you can.
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Heat a heavy-duty skillet or griddle to medium-low heat. (I used a non-stick electric griddle set at 325 - 350°F, (173°-176°C). It was great to fit all the chilies on the griddle in one fell swoop.) Toast the chilies turning them over until they slightly change color, soften and become fragrant About one minute. While you are toasting the chilies, press down on them to get as much of the surface area touching the hot surface.
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Add the toasted chilis to a bowl filled with enough cold water to cover the chilies for 30 minutes. Remove the chilies from the water and place them in a bowl of a blender or food processor. Discard the soaking water.
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Add ¾ cup of fresh water to the processor with the chilies, the garlic, apple cider vinegar, kosher salt, sugar, and cumin. Blend until smooth, about 3 minutes. Add more water to thin the purée as needed. Taste and adjust the seasoning. If you want a smooth and silky purée, press the adobo through a fine mesh strainer fitted over a bowl.
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Makes 1 ½ cups (375 ml) of adobo sauce
Recipe Notes
You want to use plain yogurt, not Greek yogurt for the marinade. It is best if the marinade is not too thick. If Greek yogurt is all you have then thin it out with some milk or buttermilk. You can also substitute buttermilk for the yogurt.
There is enough marinade for 3 pounds of chicken if you need to cook for a larger crowd. There is no need to make more marinade for the additional pound.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Creamy Homemade Yogurt
What happens when a novel experience turns into a regular routine? You get to eat creamy homemade yogurt as part of your regular diet. For me, making the homemade yogurt phenomenon started as a curious experiment that quickly turned into something bigger than I could imagine. Not only did I learn about fermentation and a new cooking technique, I realized that the act of making yogurt at home, has additional valuable contributions besides enjoying a delicious and nutritious snack.
It all started when I was reading about Middle Eastern cuisine and in particular, Lebanese cuisine. While reviewing Maureen Abood’s cookbook, Rose Water and Orange Blossoms, it became evident that yogurt was a central ingredient in Lebanese food. In many of her recipes homemade yogurt or labneh, cheese made from yogurt, was the central ingredient. As a result, I believed if I really wanted to understand this cuisine, then I must learn how to make its most central ingredient, yogurt.
Homemade Yogurt
Unfortunately, the very first batch of yogurt I made did not set properly. I reached out to Maureen Abood and she explained, sometimes the yogurt just does not set up. It happens. Discouraged, but not daunted I tried again with a different yogurt starter and had great success. What a triumph. It was like the first time I made a loaf of bread, something I thought was impossible was now possible.
My initial taste of the inaugural homemade yogurt was a revelation. This is one of those foods where you can taste the difference between homemade and store-bought. Homemade yogurt has the distinctive acidic tang, but it is a lot creamier in texture. I used to not like plain yogurt without any sweetener, but homemade yogurt has a je ne sais quoi taste about it. It is fresh, creamy, mild and tangy all at the same time. Can you taste fresh? Yes. It is the difference between eating an egg just plucked from the chicken coop to eating one bought from the store and is 4 weeks old. There is a presence that is hard to describe but you know it is there.
However, to change the habit and forgo the convenience of buying yogurt, it takes more than a curiosity to turn a novel experience into a weekly routine. After making yogurt a few times, I came to realize three benefits that will add up to significant changes for the better. First, I could support the local Hudson River Valley dairy industry, which consists mostly of family-run dairy farms that practice sustainable farming. Second, I could save money by not buying individual yogurt containers. Third, I will reduce my carbon footprint by buying locally sourced food and not buy all those plastic containers. This triple reinforcement, plus the desire to reduce the amount of sugar in our diet, sealed the deal and I started my weekly homemade yogurt routine.
Hudson River Valley Milk
Fortunately, my local grocery store carries several brands of milk that come from dairy farms in the Hudson River Valley. Most of the dairies source their milk from a cooperative of dairy farms that meet their standards of quality, sustainability, and humane treatment of animals. These brands are not USDA organic milk, but I know they are operating under the best practice policies to produce quality milk, maybe even better than the USDA standards. Another bonus is this milk is not ultra-pasteurized, which is crucial for making yogurt or any type of cheese. Even though it is not labeled USDA Organic, it is as organic as it can be.
Most of the USDA organic milk you find in the major grocery stores, is ultra-pasteurized. This is done so the milk has a longer shelf life. It is the one thing the industrial organic dairy farms must do in order for grocery stores to stock their product. This is because organic milk is more expensive and thus takes longer to sell. Unfortunately, ultra-pasteurization kills off good bacteria as well as the bad bacteria in the milk. It is the live cultures, the good bacteria, that help create yogurt and cheese, plus pasteurized milk has more nutritional value thank ultra-pasteurized.
Hudson River Valley Dairies
Listed below are dairies whose products are available in my area.
This post is not a sponsored post. I am just passing along my experience and research about local farming and how a person can make a difference to slow down climate change. I am sure there are other dairies out there that produce top quality milk and practice sustainable farming, even in my area. The dairies listed are just the ones available to me at this time.
Lower Your Carbon Footprint
I am lucky to live in an area that has a long history of family-run farms and agriculture, but it is only recently that they became available. Before I could buy local milk, I found a brand of organic milk that was not ultra-pasteurized in my local health-food store, Natural by Nature. This company is a family run business in Pennsylvania, so it is not too far away so I still consider it local. Fortunately, I did not have to look all over the county looking for it either. You might have to widen your circle, but hopefully, you can find an affordable source of organic pasteurized milk near you without too much trouble.
Over the years I have come to understand that any agricultural industry involving cattle has enormous environmental concerns from the methane gas released into the atmosphere, to the pollution from the runoff into our groundwater, and the health and safety of the cows. In my opinion, supporting local farmers who maintain environmentally friendly farming practices, and creates a healthy and humane environment for the cows, has a multiplier effect. There is less pollution compared to its industrial counterpart, creates food that is not stripped of nutrition because the cows eat an appropriate diet without growth hormones and antibiotics, and it helps local economies.
Helpful Tips for Making Homemade Yogurt
At its most basic, yogurt is milk with added live cultures, Streptococcus thermophilus, and Lactobacillus delbrueckii bulgaricus, that ferment in a warm environment until thick. It is the live cultures and warm incubating temperature that are essential to transforming milk into yogurt.
Yogurt is relatively simple to make but it does take some time for it to ferment and thicken. I found starting the process at night after dinner was the easiest way to work making yogurt into a weekly routine. This way the yogurt could incubate in the oven overnight and as soon as I woke up I placed the yogurt in the refrigerator for the second resting period. Later that afternoon or early evening, I strained out the whey for 3 hours.
The standard formula is: for every half-gallon (2 l) of milk, you need 2 tablespoons (30 ml) of yogurt starter. It is a one to one ratio: 1-quart milk to 1 TB yogurt starter. Using this ratio, the recipe easily scales up if you want to make more. Don’t be tempted to add more starter. One, you don’t need it and two, it will make the yogurt grainy.
The temperatures listed in the recipe are important for successful fermenting. Therefore, you need to pay attention and make sure the milk does not come to a boil and later, drop below 115°F when it’s time to add the starter. Also, a warm environment is essential for the cultures to do their thing. I have read, the incubation temperature is ideally at 100°F (38°C). If you have to keep it on the counter, wrap it up in a blanket and place under your kitchen cabinets or near a heating vent. If your cabinets have undermounted lights, turn them on. Room temperature is not ideal, but it might take longer for the yogurt to ferment.
I find the most reliable place to incubate the yogurt is in my oven with the oven light on. It is out-of-the-way in the oven and the yogurt stays warm from the heat of the light bulb. Because I have a tendency when something is out of sight, it is also out of mind, I place a sign on the oven door with big lettering Y O G U R T and a note of the time. Without that sign, I would completely forget about the yogurt and turn on the oven.
Not all commercial-brand yogurt are equal. Read the label and only use real yogurt with live active yogurt cultures. Stay away from brands with thickeners and stabilizers. I use Fage or Dannon, whole milk or low-fat plain yogurt with consistent results. Any good quality and real yogurt should work.
Yogurt for the Family
Would I make this if my kids were young and still living at home? Would they eat it? Maybe. Though, I would definitely need to sweeten the yogurt to get them to eat it. I found a small amount, about 1 teaspoon, of real maple syrup or honey, to a half a cup of yogurt gives a subtle sweetness and reduces the tang. Cinnamon also adds a sweet impression without the extra sugar. You can also sweeten yogurt with fresh fruit, real fruit purées or jams, and fruit compote. Even though you are adding some sugar, it is significantly less sugar than the store-bought variety. It is certainly worth a try.
An easy blueberry compote is roast 2 cups (500 ml) of fresh blueberries tossed with 2 TB of sugar in a 350°F (175°C) oven for 18 minutes. Tip the blueberries and their juices in a bowl and add 1/2 teaspoon of lemon juice and a 1/2 cup of fresh blueberries. Stir and allow to cool. This recipe comes from Yogurt Culture (linked below). It is super easy and incredibly delicious. When mixed with yogurt, it makes the best blueberry yogurt I have ever had. I am positive my children would have gobbled it right up.
Recipe Inspiration for your Homemade Yogurt
Grilled Chicken Salad with Yogurt Avocado Dressing
Roasted Curry Chicken with Potatoes and Raisins
Potato Salad with Sorrel Yogurt Dressing
Baked Eggs in Sautéed Greens with Zesty Yogurt Sauce
Spiced Figs with Yogurt Panna Cotta
Like buttermilk, yogurt mixed with other herbs and spices is a great marinade for chicken and lamb.
My Inspiration and References
Here is a list of the three references I used over the past two years to learn about making yogurt and its history. If you want to really learn all about fermentation, the book The Art of Fermentation has everything you need to know about making all types of fermented food.
Maureen Abood, Rose Water and Orange Blossoms
Cheryl Sternman Rule, Yogurt Culture, and Team Yogurt
Sandor Ellix Katz, The Art of Fermentation
Homemade Yogurt
It may look daunting to make your own yogurt, but it is relatively simple. In the beginning, you need to keep an eye on the temperature, but mostly you just have to wait and give the cultures time to ferment. Other than the yogurt culture, the most important ingredients are time and temperature. You need 8-10 hours to incubate the yogurt in a warm draft-free environment, and an additional 8 hours in the refrigerator to finish. Once these steps are complete, you can eat it right away or strain out some of the whey for Greek-style yogurt.
Because there are only two ingredients in yogurt, use the best quality milk and yogurt you can buy. For best results, the yogurt used as your culture must contain real live cultures and no fillers, gums, or artificial ingredients. I use Fage and Dannon yogurt whenever I start with a new yogurt culture.
Seek out organic milk that is not ultra-pasteurized as this process kills off important and healthy bacteria needed for making yogurt.
You can use your homemade yogurt as a culture for up to 3-4 generations. After that, start over with a new batch of yogurt bought at the grocery.
This recipe scales up to 1 gallon of milk with ¼ cup (65 ml) fresh yogurt culture.
Yield: Makes about 7 cups (1 L 750 ml) yogurt before straining out the whey.
Serving size is a half a cup (125 ml)
Ingredients
Equipment needed
- Heavy bottom stock pot or Dutch oven with lid
- Instant read thermometer
- Small bowl for tempering the starter
- Whisk
- Stainless steel mixing spoon or rubber spatula
- Large bowl partially filled with ice optional
- A warm and dry place like an oven for incubating the yogurt
- Triple layer cheesecloth or thin flour sack towel
- Strainer
- String
- Storage container
Ingredients
- ½ gallon of milk whole or 2%, preferably organic and not ultra-pasteurized
- 2 TB yogurt with live active cultures like Dannon or Fage
Instructions
Prepping your utensils
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Make sure all your utensils, pots and bowls are clean. Clean them with hot water and soap and drip dry on a clean kitchen towel. I do not sterilize my utensils or pots when I make yogurt, but some people do. If you wish to sterilize your utensils and pot, run them through a complete cycle in your dishwasher. You can sterilize your instant-read thermometer by placing the probe in a mug of boiling water and drip dry on a clean kitchen towel.
Heat the milk
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Rub an ice cube over the bottom and partially up the sides of your stock pot. This helps the milk from sticking to the bottom of the pot. If you do not have ice cubes, run the bottom of the pot under cold water and empty any water that collects in the pot.
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Pour your milk in the stock pot and set the burner between medium / medium-high.
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Take your starter, 2 tablespoons of yogurt out of the refrigerator and add it to a small bowl like a cereal bowl. Set it aside so it will come to room temperature while you heat and later cool the milk.
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Slowly, heat the milk until it reaches 185°F / 85.5°C without stirring. Any temperature at or slightly above 180°F (82°C) but below 195°F (90.5°C). You do not want the milk to boil or be too hot and kill off the important yogurt-making bacteria.
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When you reach 185°F / 85.5°C, lower the heat and maintain that temperature for 5 minutes.
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It is hard to maintain a constant temperature, at least on my stove, just keep it in the 180°F - 186°F /82°C- 85.5°C range. If you go below 180°F (82°C) stop stirring and turn up the heat until you get back at that temperature.
Cool the milk
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Turn off the heat and remove the pot from the stove. Let the milk rest until it cools down to 115°F (46°C). I allow my milk to cool on the counter and stir it every now and then to help release the steam. I set the timer to keep track of the time and check the temperature frequently. This process can take around 35 minutes, give or take.
A faster method of cooling the milk is to fill a large bowl partway with ice and cold water. The bowl needs to be large enough to accommodate your stock pot with ice water surrounding the bottom and partway up the sides of your pot. A sink will work as well. Stir the milk in a back and forth manner every now and then until it is cool. Remove the pot from the ice bath when it reaches around 118° – 120°F (48° - 49°C). Place on the counter and keep the instant-read thermometer in the milk so you do not cool the milk below 115°F (46°). If the milk does fall below 115°, place the pot back on the burner and heat it up 115°F (46°C).
Add the Yogurt Starter
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Add one ladleful of the 115°F (46° C) milk in the bowl with your starter yogurt. Whisk the yogurt mixture until well incorporated then pour the yogurt culture in the pot with the milk. Stir then cover. Place the inoculated milk inside a draft-free and warm space.
Incubate the yogurt culture
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Place your yogurt culture in a warm draft-free place. In my house, my oven is the best spot. Keep the oven warm by keeping the oven light on. I found it does not always work if I let the yogurt incubate on the counter. According to Cheryl Sternman Rule in her book Yogurt culture, the ideal temperature for incubating yogurt around 100°F (38°C).
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Allow the cultured milk to incubate for 6 – 10 hours. Sometimes, it takes longer, up to 12 hours, but the consistent incubation time is around 8-10 hours. The yogurt is done when it looks thick and solid with some liquid, the whey, sloshing about when you jiggle the pot. It will look like plain yogurt.
Chill
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One final step before eating your yogurt is to chill it in the refrigerator for several hours. Tip the yogurt in a bowl and tightly cover with plastic wrap or a tight-fitting lid. Add the yogurt to the refrigerator and chill for 6-8 hours or overnight. This extra step develops more flavor and a creamier consistency.
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Voiá, you just made yogurt!
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Before you use up your yogurt, measure out 2 tablespoons (30 ml) to ¼ cup (60 ml) of yogurt and place in a bowl with a tight fitting lid. Label and date the yogurt. You will use this yogurt for your next batch of yogurt. Store in the refrigerator for up to 7 days. Taste before using to make sure it is not starting to turn. You can get 3-4 generations of yogurt when using starter from homemade yogurt. After that, start fresh with a new batch of yogurt from the grocery store.
Greek Style Yogurt
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Normally, I strain my yogurt for about 2-3 hours to thicken it up and produce Greek Style yogurt.
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To strain the yogurt, line the bowl of a fine mesh strainer or colander with a moistened triple layer of cheesecloth or a damp tea towel. The length of the towel or cheesecloth should drape over the sides of the strainer. Place the strainer or colander over a large bowl to catch the whey.
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Scrape the yogurt into the lined strainer. Draw up the four corners of your cheesecloth or towel and bring them together. Tighten them close to the yogurt and tie with a string or twisty. Place the bowl with the colander in the refrigerator and drain the yogurt until it reaches the consistency you desire. The longer it strains the thicker it gets. I like the consistency after straining for 3 hours.
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When done, place the yogurt in a glass container with a tight-fitting lid and store in the refrigerator. The yogurt will keep for a week.
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If your yogurt is thicker than you like, add some of the whey back in to loosen it up.
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Reserve your whey and store in a covered container in the refrigerator for 2 weeks.
Recipe Notes
Yogurt dries out inconsistently throughout the incubating and straining process. This creates some lumpy spots in your yogurt. This is normal. If you want smooth yogurt, spoon out the amount you want then whisk it right before using. Whisking the yogurt will make the yogurt looser, but it gets out the lumps.
Whey
Don’t throw out the whey. It is great in many recipes and for marinades. Use whey in any recipe calling for traditional yogurt, not Greek yogurt, or milk like in baked goods, pancakes, and bread. Whey is acidic, so it will activate the baking soda. Use in smoothies. Use as a tenderizer for meats and in marinades. Whey will last in the refrigerator for up to 2 weeks.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Seared Chicken Skewers with Rosemary
Damn the weather is funky this week, it is hard to believe it is July. There has been so much rain, I feel like I am living in a rainforest. Where did the summer go? I know rain is good for my garden, fills our reservoirs, and calms the earth, but man this constant shower is dreary. Before the deluge, I planned on making more recipes from my grill, but sadly these plans got flooded out. Fortunately, I could easily change plans with a chicken skewer recipe that has all the charm of a grilled dinner without lighting a match, Seared Chicken Skewers with Rosemary.
Seared chicken skewers are as easy to prepare as threading a needle. Ribbons of herb marinated chicken strips get skewered through rosemary stems then seared on a stove top grill pan or skillet. Once the chicken skewers get good and golden, they are popped in a hot oven to finish cooking in a wine bath. It may sound like a lot of steps, but the two-part cooking process goes by very quickly and effortlessly.
La Cucina Italiana
I first discovered the idea of using rosemary stems as skewers several years ago in La Cucina Italiana magazine, the English version, (May 2013). If you wish to browse through this lovely magazine online, you will need your browser to translate the pages for you. This picturesque magazine is all about Italian cuisine and Italy, and I only have this one volume. Their chicken skewer recipe is part of a feature on cooking with fresh herbs. I spotted their Spiedini di Pollo Marinato alle Erbe recipe, (which means herb marinated chicken skewers) because it uses woody rosemary stems for the skewers. What a clever use of something one would normally throw out.
We always have a lot of rosemary around our house because Joe makes a delicious sourdough olive rosemary bread for Rochambeau Farm Stand. Sometimes there is a lot of rosemary left over so I am always looking for recipes to use up any leftover sprigs. Fortunately, we buy our rosemary at a restaurant supply store and can get rosemary sprigs that are 10 to 12 inches long. These woody sprigs make the best skewers for grilling and a great substitute for bamboo skewers if you can get them.
Chicken Skewers with Rosemary
I love cooking with fresh herbs and use them whenever I can. A simple scattering of fresh herbs like basil, tarragon or rosemary lifts any food from standard fare to interesting and uplifting. This herb marinade is a good example of how using fresh herbs can make a big difference in flavor. It just wouldn’t taste the same if you made the marinade with dried herbs.
The only change I made is adding minced garlic to the marinade and Kosher salt to the chicken before adding the marinade. Adding the salt first gives the salt time to steep in the chicken meat. Boneless skinless chicken breasts need a lot of help developing flavor and I wanted the chicken to taste seasoned without being salty.
I thought the original recipe needed some more oomph, so I added a lot of garlic. What I then realized is this marinade is very similar to the marinade in my Lemon Herb Roast Chicken Recipe.
A bonus using this marinade is there is no acid to turn the chicken breasts mushy. As a result, you can easily prepare the marinade and chicken in advance, then skewer and cook the chicken right before you plan on eating.
Another aspect I like about this recipe is the two stages for cooking the chicken. First, you sear the chicken skewers, which only takes about 2 minutes per side, then the skewers are roasted in a very hot oven with some white wine. This creates a moist chicken with a light tasting pan sauce. This pan sauce helps keep the chicken tender and adds another layer of flavor to your meal.
If you wish, and already have the grill going for another food, sear the chicken skewers on your grill, then finish cooking them in the oven as directed.
Is It Done Yet?
The most difficult part about this recipe is determining when the chicken is done. Everything else is very straightforward. Like chicken kebab, the chicken gets packed in on the skewer making it difficult to determine when it is done. It is important to check the pieces in the middle of the skewer where it is compact and thus need a longer time to cook. Getting a good look at the inside of the chicken is difficult therefore a good instant read thermometer is your best tool for the job. I love my Thermapen thermometer, but any fast and reliable instant-read thermometer will work.
Vegetable Side dishes for Seared Chicken Skewers with Rosemary
These chicken skewers will pair well with many vegetables and sides. Here are just a few from my blog.
Asparagus with Orange Mayonnaise
Check out my new Recipe Index. It is now easier to look up a recipe on my blog by clicking on a category in the recipe index. It is easy to read on a laptop or desktop computer. Unfortunately, the index and categories get spread out when viewing from a mobile device like your phone. You can find my recipe index at the top menu on my home page.
Seared Chicken Skewers with Rosemary
You can get long and woody rosemary sprigs at farmers markets, restaurant supply stores, or wholesale stores.
Seared Chicken Skewers with rosemary is an easy family meal or great for entertaining.
Depending on how big each chicken breast is, there is enough chicken for 4 people with hearty appetites or 6 to 8 people served with two other side dishes.
Ingredients
- 2-3 lb. (1 k -1.5 k) boneless skinless chicken breast -4 breasts
- 1 tsp (3 g) Kosher salt
Herb marinade
- 3 - 4 cloves garlic minced
- 2 heaping TB (10 g) heaping Tablespoons minced rosemary
- 1 tablespoon (1 g) thyme lemon thyme if you can get it
- 1 TB (1.5 g) minced parsley
- Zest of one lemon
- ¼ cup (60 ml) 70 ml extra virgin olive oil, plus more for searing the chicken
Final touches
- 8 - 10 bamboo skewers or long woody rosemary stems
- 1/2 cup (125 ml) dry white wine or dry vermouth Like Pinot Grigio or Sauvignon Blanc
Instructions
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Press on the chicken breast so they have an even thickness. You do not have to pound them out, just even them out a little. Slice each breast lengthwise into ¼ inch (.5 cm) slices. Add the chicken ribbons to a bowl large enough to hold all the chicken without crowding them and sprinkle with Kosher salt. Using clean hands, mix the chicken with the salt until it is evenly incorporated. Thoroughly wash your hands and the bowl of chicken aside.
Prepare the herb marinade
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In a small bowl add the minced garlic, minced rosemary, thyme, minced parsley, lemon zest, and olive oil. Stir to combine. Remember to wash your hands after you mix the chicken before you touch anything else.
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Add the herb marinade to the chicken and toss with your hands until the chicken strips are evenly covered in the herb marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hrs.
Cook the Chicken
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If you are using rosemary stems, cut the end to make a pointed tip for easy threading. Soak the bamboo skewers or woody rosemary stems in water for 30 minutes. Bring the chicken out of the refrigerator to rest on the counter and come up to room temperature.
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Preheat the oven to 450°F / 230°C / Gas Mark 8. Slide the oven rack in the middle position.
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Thread each skewer with the chicken slices. You can roll up each slice and spear it on the skewers, or weave each slice of chicken, over and under the skewer creating a ribbon of chicken. Squish the threaded chicken to make room for another slice. Depending on the length of each skewer, you can fit 3 to 4 slices of chicken on each skewer. Be careful not to pack the chicken in too tightly.
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Heat a grill pan or a large skillet on medium-high heat. Add about 2 tablespoons of olive oil. When the grill pan is good and hot, add the chicken skewers to the pan. Only add enough skewers to not crowd the pan, about 3-4 skewers. Sear the chicken until nicely browned, about 2 minutes. Turn the chicken over and sear the other side, about 2 minutes more.
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Place the seared chicken skewers in a baking dish large enough to hold all the chicken in a single layer without overcrowding, but small enough so the liquid won’t dry out when cooked. See Note.
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Continue to sear the remaining skewers in batches until all the chicken is seared.
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Add the white wine or dry vermouth to the baking dish holding the chicken skewers. Add more if the wine does not cover the bottom of the pan.
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Place the chicken in the oven and roast until done, about 10 minutes. Start checking the chicken at around 8 minutes. A good instant read thermometer is your best tool here for determining if the chicken is done. Aim for an internal temperature of 165°F / 74° C. Once done, take the chicken out of the oven and let it rest for 5 minutes.
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Serve hot with pan juices with grilled asparagus or zucchini.
Recipe Notes
The original recipe calls for a 9" x 13" (23 x 33 cm) baking dish. That is a little too small to fit 8 skewers without overlapping. Often, I needed to nestle each skewer around the dish with some laying vertical and others horizontal at the top and bottom of the dish. Trim each skewer to help them fit easily in the pan. Other times I used a larger baking dish 15" x 10.5" (38 x 27 cm) which is a tad too big. When I use a bigger baking dish I add more wine to make sure the liquid covers the bottom of the pan, so it does not dry out in the oven.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Refreshing Vodka Gimlet Cocktail
What advice do you give your child the night before they leave for college? When I think back, I am not sure I gave my children advice when they went off to school. It was more of a plea to stay safe. The advice given to me the night before I flew 3000 miles away to school took me by surprise. I can remember it as clear as a cloudless California summer night, Dad said to me, “If you are going to drink, drink vodka. It is the purest of all alcohol so you won’t get a headache, and the cops can’t smell it on your breath.” “Ah, ok Dad.” Whaaat…? I mean what is an 18-year-old supposed to say to that?
Flashback to 1977 in California where I lived. I was moving to New York and in 1977 the drinking age was 18. I’m guessing Dad figured the likelihood of me drinking alcohol was a distinct reality. So maybe that explains his peculiar advice.
The other shock about Dad giving me advice on alcohol and drinking is Dad was not a big drinker. Yes, Dad enjoyed his cocktail at night, but he never had more than one drink. His ritual was a gin and tonic in the spring and summer months and a bourbon on the rocks in the fall and winter. He never drank in excess or was he a big fan of people who did drink a lot. Furthermore, I do not believe he ever took a sip of vodka in his life, so how did he know? Yet, there he was standing before me telling me what to drink. Maybe in his own way, he was telling me to stay safe and keep out of trouble. Giving practical advice is less emotional than saying I will miss you and you are moving so far away.
Minty Advice
It wasn’t until I was married and with college-age children of my own, that I took Dad’s advice and vodka became my beverage of choice for cocktails. Maybe my influence came from Cosmos featured so elegantly in Sex in the City. Though, I made up my own Cosmo recipe using pomegranate juice, lime juice and vodka. However, the vodka gimlet I can distinctly point to my husband’s cousin for the credit.
We were at a pool party at Joe’s cousin’s home enjoying a small Palumbo family reunion one blistering hot summer day. His cousin was making vodka gimlets in honor of his father. I mean Uncle Frank was Joe’s Godfather so how could we refuse? Wow, Steven made them strong, but they were the perfect antidote on that sweltering hot day. Maybe more refreshing than the pool. It was love at first sip. From that day on, vodka gimlets became our preferred cocktail and set the standard for all vodka martinis to come.
Vodka Gimlet
Traditionally, gimlets are made with gin, lime juice and a splash of simple syrup. However, I prefer my gimlets made with vodka and without simple syrup. Adding mint leaves to the shaker and muddling the leaves with a slice of lime softens the strong vodka bite. The mint quickly infuses the cocktail with its herbal charm and tones down the alcohol. In my opinion, the mint infusion eliminates the need for the simple syrup.
I must confess, I do not mind strong cocktails because I like to taste the alcohol in my drinks and not be masked by a sweetener. Yet, making the perfect cocktail is all about balance, that is why I like adding fresh herbs to cocktails. In my opinion, herbs balance out all the flavors. Also, tasting the alcohol in your drink helps you to sip the cocktail at a slower pace. If a cocktail tastes like sweetened fruit juice, that cocktail will quickly disappear with a second trip to the bar already underway.
Vodka
You do not need fancy vodka for a vodka gimlet, just a smooth and clean tasting one. For fun and to educate myself about local distilleries, I bought a vodka made in Brooklyn, Brooklyn Republic Vodka. It is made with grains from the Midwest, the NY Hudson Valley, and Brooklyn water. Don’t get turned off by Brooklyn water, the New York City Watershed is in my backyard with reservoirs all over Westchester County and this water is good and clean.
Brooklyn Republic Vodka has a clean taste with a silky smooth viscosity. I cannot drink most vodkas straight up, but I can drink Brooklyn Republic Vodka ice-cold as is. This is a delicious vodka and it is clear Brooklyn Republic Vodka knows what they are doing.
New York State, and in particular Brooklyn is developing a solid reputation for distilling local vodka, gin, bourbon and brewing beer all made with New York grain. It is an exciting development that is part of a resurgence for small wheat and corn farms all over the state.
Vodka Gimlet Variations
Vodka gimlets are a refreshing summer cocktail, but I enjoy them year round. For some variety, you can switch up the herbs. Thyme, rosemary or basil make terrific substitutions for the mint in a vodka gimlet or martini. Cucumbers are a nice addition as well. Muddle a slice of cucumber with the mint, or another fresh herb, then proceed as directed.
My Advice
Maybe Dad was right about vodka being the purest alcoholic beverage which could reduce the likelihood of getting a headache after a night of fun. Yet, just to be on the safe side, please drink vodka gimlets, or any cocktail, responsibly. Have fun and please be safe.
Enjoy any one of these appetizers with your cocktail
Ricotta Toasts with Grilled Ramps, substitute grilled leeks for the ramps.
Fig, Mozzarella and prosciutto Salad
Lime Mint Vodka Gimlet
Vodka gimlet is a very refreshing cocktail with the bright flavor of lime and fresh mint. There is no simple syrup added, which keeps the cocktail bright with a slight citrus sourness. The mint muddled in the vodka ties it all together. Fresh herbs make a wonderful addition to martinis. To me, they are a necessary ingredient to tone down the sharp bite of vodka.
Feel free to adjust the amount of vodka to suit your taste.
Ingredients
- 3-4 small fresh mint leaves
- 2 limes 1 lime for juice, the other used in the cocktail and garnish
- Handful of ice cubes
- 5 oz vodka clean tasting vodka that is not flavored
Instructions
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Add the mint with one thin slice of lime to a cocktail shaker and use the handle of a wooden spoon or a muddler and press down on the lime and mint to release the oils. Add a handful of ice cubes, then add freshly squeezed lime juice of one lime and the vodka into your cocktail shaker. Put the top on the cocktail shaker and shake vigorously for 15-30 seconds.
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Pour the cocktail in two 4 oz (125 ml) martini glasses, add a slice or wedge of lime for garnish. Serve immediately while it's ice cold.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
