2024-05-20

• Bring the milk to 190F
• Let the milk cool to 115F gently , stirring every 30 minutes.
• In a separate bowl, gently whisk 2 cups of milk with 1 cup of active yogurt or cultures.
• Gently pour the mixture back into the crock pot, and gently stir everything together.
• Place the covered crock pot in a warm area for 8-24 hours. Oven with the light on seems to be perfect. I like 14 hours; longer time makes the yogurt more tangy.
• Line a colander with cheesecloth.
• Slowly transfer 1/3 of the yogurt to the colander, and let drain for 1-2 hours, depending on how thick you want the yogurt.
• Save 1 cup of yogurt in an airtight container in the fridge - use within 4 weeks.

• Shred the cucumber, and drain through fine mesh sieve, or squeeze in a tea towel until very dry. Cover, and chill overnight.
• In a separate bowl, combine everything else except the dill, cover, and chill overnight. If you're using dried dill, include it here.
• Stir everything together before serving.

Squid Game

• Cut along one side of the tube and lay it flat.
• Lightly score the inside with a small knife. Parallel lines 1" apart. Do this on an angle so you end up with a diamond pattern.
• Cut the squid into 2"x1" pieces

Batter

• Whisk dry ingredients in a large bowl.
• Whisk in water until smooth.
• Refrigerate for 30 minutes. See #2

Frying

• Heat oil to 325F
• Whisk the batter again, and add all the squid.
• Toss the squid to ensure they're fully coated.
• Fry tube pieces in 3 separate batches. 3 minutes (baby squid for 2).
• Place on a paper towel-lined tray.
• Increase temp to 390F.
• Fry again for 90 seconds - deep golden and crispy. This can be done in 2 batches.
• Place the fried calamari in a paper towel-lined bowl.
• Season with additional salt & pepper to taste.
• Serve with a dip like tzatziki, your favourite aioli, or lemon wedges

• Put everything other than the lemon juice and oil in a food processor.
• Blend until mashed.
• Add half the lemon juice and blend some more.
• Slowly pour in the oilive oil while blending (pretend you're making mayo).
• Blend until smooth and creamy.
• Taste, and add lemon juice as desired.
• Blend again then serve.

• Wash, then pierce the eggplant in a few places with a fork.
• Char the eggplant on an open flame, under a broiler, or bake at 400F on a sheet for about an hour, turn every 15 minutes).
• Place in a bowl and let cool enough to be able to handle it. Some juices will be released into the bowl.
• Peel the charred skin and cut the eggplant into 1" chunks.
• Let drain in a colander for 15 minutes.
• In a large bowl, add all the ingredients (other than the zest)
• Mix and mash with a fork. Do not turn this into a smooth paste because it will likely become a watery mess.
• Cover and chill for 20 minutes.
• Garnish with a drizzle of olive oil, lemon zest, more parsely, more red onion, olives, a sprinkle of feta. Serve with pita or something crispy.

• In a bowl, stir the warm water and yeast together. Let it rest for 10-15 minutes
• Add everything else, and knead for 8-10 minutes. When the dough pulls cleanly away from the bowl, it's kneaded enough.
• Put the dough in a clean bowl (if needed), lightly coat with more olive oil, cover, and let rest in a warm area for an hour, or until doubled in size.
• Gently punch the dough down to deflate it.
• Divide the dough into 8 pieces.
• On a lightly floured surface, roll each piece out into rounds approx 8-9" diameter, and 1/4" thick.
• Warm a skillet (preferably cast iron) to medium-high heat. Drizzle olive oil, and wipe off any excess.
• Cook a pita round for 30 seconds, or until bubbles form.
• Flip and cook 1-2 minutes, until large spotted circles form on the bottom.
• Flip again and cook 1-2 minutes - this is when the pita should puff up.