CHEF JOHN'S TZATZIKI SAUCE
I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 3h25m
Yield 12
Number Of Ingredients 11
Steps:
- Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
- Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
- Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
- Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
Nutrition Facts : Calories 48.5 calories, Carbohydrate 2.5 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 119.6 mg, Sugar 1.4 g
CHEF JOHN'S FALAFEL
Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you're going to have a craving for this a full day before you actually want to eat it.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 12h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
- Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Divide dough into 12 portions and roll each with moistened hands into a ball.
- Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 24.4 g, Fat 16.9 g, Fiber 6.5 g, Protein 7.1 g, SaturatedFat 2.1 g, Sodium 646.4 mg, Sugar 4.5 g
CHEF JOHN'S TAHINI
The technique is very simple, and every ingredient is to taste. So please use the ingredient amounts as a guide, and then add more of whatever until you have it exactly how you want it.
Provided by Chef John
Categories Sauces
Time 3h10m
Yield 16
Number Of Ingredients 6
Steps:
- Whisk tahini, lemon juice, olive oil, garlic, and salt together in a bowl until smooth and thick. Add warm water a splash at a time, whisking after each addition, until desired consistency is reached. Season with salt.n
- Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 3 hours.n
Nutrition Facts : Calories 52.9 calories, Carbohydrate 2 g, Fat 4.8 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 18.4 mg, Sugar 0.1 g
CHEF JOHN'S CHOCOLATE SOUFFLE
"These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine." - Chef John
Provided by Siddharth S.
Categories Dessert
Time 1h18m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
- Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
- Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate.
- Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk inches Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Nutrition Facts : Calories 362.6, Fat 26.1, SaturatedFat 15.6, Cholesterol 117.2, Sodium 227.1, Carbohydrate 32.4, Fiber 4.8, Sugar 19.4, Protein 10.2
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