Yen Family Site

Yogurt Cheese Marinated in Olive Oil

This is adapted from The Armenian Table, by Victoria Jenanyan Wise.

To make the yogurt cheese:

Drain 1 quart of plain (NON Greek-style) yogurt in a double layer of cheesecloth in the refrigerator overnight.  Mix in 1 teaspoon kosher salt and continue to drain another 24 hours or so.  (Don't throw out the whey that collects, drink it.) 

Form into walnut sized balls with wet hands and set the balls on paper towel lined plates.  Cover with more paper towels and let rest in the refrigerator for 4-6 hours.

For the marinade, mix together:

12 Tablespoons of olive oil
3-4 cloves of garlic, grated or pressed
1 Tablespoon fresh, chopped dill
2 teaspoons Aleppo pepper or sweet paprika

2 Tablespoons chopped, fresh chives (for garnish)

When the yogurt balls are firm, put into the olive oil and let marinade for two hours.  Let come to room temperature before serving.  Sprinkle with chives and serve with crackers or flatbread.

Italian-style "Greens and Beans"
Serves 4 as a side dish.

Ingredients:
1        bunch escarole (or other semi-bitter greens)
1        one-15 ounce can white cannellini beans, rinsed and grained (or cook your own from dried beans)
1        tablespoon golden raisins
4        anchovy fillets, soaked 10 minutes in water or milk, and patted dry
1        tablespoon olive oil
1        tablespoon pine nuts, lightly toasted
2        garlic cloves, minced
1        tablespoon capers, drained and rinsed
1        teaspoon balsamic vinegar
salt and pepper

Instructions:

1.  Discard or trim any tough outer leaves of the escarole and tear into bite sized pieces.  Wash and spin dry.
2.  Soak the raisins in 2 Tbs of warm water until soft, about 20 minutes.
3.  Chop the anchovies into a paste.
4.  Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes (don't let it burn!).
5.  Add in beans (it`s ok if they get mashed while stiring).
6.  Stir in the escarole until it wilts. 
7.  Stir in all of the other ingredients and saute for about a minute.
8.  Serve hot topped with grated parmesan cheese, if desired.