Tzatziki is a traditional Greek dip that is made of sour cream, yogurt, cucumber, lemon juice, garlic, and fresh dill. It is the perfect dip for vegetables and pita crisps; it also goes well with grilled meats, falafel, or souvlaki.
I like to use Greek yogurt to make Tzatziki because it is thicker than regular yogurt. If you decide to use regular yogurt make sure you strain it to remove some of the liquid, Tzatziki sauce should be thick and creamy. The yogurt and sour cream give the sauce a nice tang while the cucumber, lemon, and fresh dill balance it out with freshness. It only gets better with time, so let it sit in the fridge for a day before serving. Tzatziki is easy to make and is the perfect accompaniment for a variety of foods.
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This is a classic recipe for potato latkes. I was going to make them thick but David prefers them thin; I am not sure which way is right but they turned out delicious. I served them with homemade applesauce and sour cream.
Latke is the Yiddish word for pancake. Jewish people living in the Pale of Settlement in the 17th century had a diet that consisted mainly of potatoes and bread. They created latkes as a special dish because they are cooked in oil, which symbolizes the miracle of Hanukkah. They can be served for breakfast, lunch, dinner, or as an appetizer. They taste great plain but can be eaten with sugar, applesauce, sour cream, or even chicken soup.
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Making your own apple sauce is simple and takes no time at all. The flavour is so much better than the store-bought stuff that it is really worth the extra effort.
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This past weekend I decided to recreate one of the recipes that I learned while at a cooking class in Rome. I love this recipe for Zucchini Parmesan. It is a little time consuming to make but well worth the effort. It would even make a great vegetarian lunch or a light supper.
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