Guest guest Posted July 30, 2008 Report Share Posted July 30, 2008 I absolutely love a frittata, especially with lots of veggies. http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=0fe656866a80f010VgnVCM1000003d370a0aRCRD & xsc=eml_edf_2008_07_29 & popup=legacy I like to make a simple sauce to go over my frittata. I mix together equal parts of mayonnaise and sour cream, add in some finely chopped cucumber, a little lemon juice to thin it a bit and fresh dill. Yum! cyndiGet fantasy football with free live scoring. Sign up for FanHouse Fantasy Football today. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2008 Report Share Posted July 30, 2008 Yes, you could definitely use yogurt too. When I worked as a cook in a restaurant, i would use whatever I had on hand-buttermilk, sour cream, mayo. I might even have used yogurt, I don't remember any more. But it's a very refreshing sauce, and works really well on frittata. I've recently made yogurt "cheese" by straining yogurt, I also do it with kefir. Love the stuff! Btw, my older son LOVES the cooking for engineers website. It's the website that really first motivated him to get into the kitchen and start cooking. It's really nice for people who are beginning cooks and like step by step visual aids. cyndi In a message dated 7/30/2008 5:40:34 A.M. Pacific Daylight Time, ERIKA.T.SOTIRAKOS writes: Your sauce sounds like Tzatziki where you would use yogurt instead of the mayo and/or sour cream. http://www.cookingforengineers.com/recipe/188/Anghelikas-Tsatsiki-Tzatziki The key is to strain the yogurt so you get a thicker base. Get fantasy football with free live scoring. Sign up for FanHouse Fantasy Football today. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2008 Report Share Posted July 30, 2008 Your sauce sounds like Tzatziki where you would use yogurt instead of the mayo and/or sour cream. http://www.cookingforengineers.com/recipe/188/Anghelikas-Tsatsiki-Tzatziki The key is to strain the yogurt so you get a thicker base. On Behalf Of cyndikrall Wednesday, July 30, 2008 1:42 AM To: realfoodsimplelife [RFSL] Recipe of the day I absolutely love a frittata, especially with lots of veggies. http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=0fe656866a80f010VgnVCM1000003d370a0aRCRD & xsc=eml_edf_2008_07_29 & popup=legacy I like to make a simple sauce to go over my frittata. I mix together equal parts of mayonnaise and sour cream, add in some finely chopped cucumber, a little lemon juice to thin it a bit and fresh dill. Yum! cyndi ___ Quote Link to comment Share on other sites More sharing options...
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