Friday, August 19, 2011

Crabcakes and Tzaziki


Saturday 6 August
We figured out a good way to make extra thick and flavorful tzaziki.  Take 2 cukes, peeled, seeded, salted, and chopped small; and 2 cups plain yogurt, set to drain in cheesecloth.  Some fresh dill, in this case, from the plant outside, which has gone to seed but still has a few fronds.  A teaspoon of lemon zest.  Salt and white pepper to taste.  Mix, and let it sit in the fridge for a couple of hours to let the flavors meld.
Holt made his standard crabcakeswith his own homemade panko from Wednesday.  They were perfect in texture, and golden brown.

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