Day 5: Tzatziki and Greek Lettuce and Dill Salad

Since this is  Cheesefare week, we thought we would have a little more dairy product while we are allowed.  Today, I made some tzatziki - the real kind with actual yogurt and garlic -- unlike many varieties that you buy in the store.  There are a few places that we go that have nice, homemade tzatziki, but the fact is, the homemade one from home is always the best.  So, through the day, as this process took place, I was taking some photographs so you can see the steps.  This is easy for anyone to make, but to do it right does take a little time.

First, gather your ingredients.  You need a cucumber, a large container of yogurt, some dill, and some garlic.  You will decide how much garlic suits your tastes.  We use fresh Ontario garlic.  Eventually, we will grow our own and have it all year round!  

After gathering the ingredients, start by shredding (grating) the cucumber.  Do this by hand or by food processor, whichever is easier for you.  When we make a larger quantity, we use a food processor, but for one container of yogurt, it's easy enough to grate the cucumber with a hand grater.  Put the grated cucumber in a sieve and allow it to sit for 15-30 minutes to drain out some of the water.  

Mince the garlic next.  You can chop this in a food processor or mince it by hand.  Put that in a large mixing bowl.  Chop some dill.  Make sure to take the fronds off the stems because the stems get to be tough and add a weird texture to the tzatziki.  Rinse the chopped dill well, until the water runs clear.  If you skip this step, expect that your final product will be green in color.

Now, empty the yogurt into a mixing bowl.  Add the garlic and dill.  Mix well, and then add the drained,  grated cucumber.  Mix well.  Adjust the flavour with a little salt if you want, or add a shot of lemon juice.

Next, get your colander ready -- use cheesecloth or a lint-free towel (one that is smooth, no bumps, and no fuzzies).  Cover the entire inside of the colander with the towel.  Now, pour the yogurt mixture into that towel inside the colander.  This will allow the yogurt to drain off some liquid to make a nice, thick tzatziki.  Let that stand in the fridge for a couple of hours until it is the thickness that you want.  It should be thick like pancake batter.  When we make a large quantity, we let it stand in the fridge overnight to get nice and thick. 

We decided to serve the tzatziki with pickled beets and some garlic bread.  There are always vegetables at each meal!  Ha! -- For the next 7 weeks, meals will be primarily vegetables.  Anyway ...  it seems a little odd to have just dip, bread, and beets.  So, since three (3) is often the right number for so many things, we are also having a salad made of iceberg lettuce and dill.  With a light vinaigrette on top, this refreshing crunch will bring a flare to an otherwise plain meal of bread and dip.

To make this salad, you need just a few ingredients: iceberg lettuce, dill, red onion (optional), salt and pepper, oil, vinegar.  It is a basic salad, but very refreshing.  There are a variety of optional ingredients you can use including, but not limited to the following:

feta cheese, olives, daikon radish, cucumbers, tomatoes, bell peppers, red radishes, shredded carrots, pine nuts, or anything that you like with dill.

First, cut up the lettuce, chop the dill (without stems), and slice the onion (if you are using one).  Put it all together in a mixing bowl.  Add a sprinkle of salt and a double sprinkle of pepper.  Then, pour some vinegar and some oil -- to taste.  Some people may like more vinegar, or more pepper.  The vinaigrette is up to you.  But, the main thing is that you have enough dill to make the salad look like the salad is one-third dill and two-thirds lettuce.  Serve in whatever plate or bowl you like, and enjoy.

Today, simplicity is the key word.  A little dip, a little salad, a little conversation, and a lot  photos to come!   Good luck when making these -- I am sure they will be delicious!

Saint Basil the Great, (330–379)
Beware of limiting the good of fasting to mere abstinence from meats. Real fasting is alienation from evil. “Loose the bands of wickedness.” Forgive your neighbor the mischief he has done you. Forgive him his trespasses against you. Do not “fast for strife and debate.” You do not devour flesh, but you devour your brother. You abstain from wine, but you indulge in outrages. You wait for evening before you take food, but you spend the day in the law courts.