Sunday, March 15, 2009

cooking on pine

Last weekend I did a Saturday/Sunday class in my own kitchen! Now that's not just any kitchen, that's the same kitchen where I shoot my TV show. 10:00 AM arrival. Have a hot cheddar light-as-a-feather scone made by yours truly slathered with herb butter I whipped up. Then we talk about the recipes, divide up into teams and cook a 4 or 5 course lunch paired with wines. Most of the dishes were from my newest cookbook, "Wine Country Cooking." One of the the dishes we made was spicy feta dip paired with the crispy flatbread. The dip takes about 3 minutes to make but the flatbread took a little coaxing. End result.... Well.... you can see for yourself! We sipped Robert Oatley rose of sangiovese. Combo made in heaven!


1 1/4 cups Greek yogurt, drained in a paper-towel lined sieve for 4 hours
10 ounces feta cheese
2 garlic cloves, minced
1/2 to 3/4 teaspoon cayenne
1 teaspoon sweet paprika
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Imported black olives as a garnish

Place the yogurt, 1/4 teaspoon salt, and the feta in a bowl and mash together with a fork to make a smooth paste. Add the garlic, cayenne, paprika, and 1 tablespoon olive oil and mix well. Alternately, this can be pureed in the food processor or blender.

Spread the puree on a serving plate. Drizzle with the remaining 1 teaspoon olive oil and garnish with olives.

Serves 6


Amy Sherman said...

Sounds like a good snack! I just made your Roasted Cauliflower Soup last night, the coriander was an inspired idea. I didn't have half and half so I just used a little milk instead.

Unknown said...

I simply love a rose that goes with something you made!

Danna said...

That class was wonderful, I had a great time and learned a lot. It was a real treat. The Spicy Feta dip was superb. Thank you