David Taniss Yogurt Sauce Recipes

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TURKISH-SPICED HALIBUT SKEWERS WITH YOGURT SAUCE



Turkish-Spiced Halibut Skewers With Yogurt Sauce image

Turkish chefs make these beautiful skewers with local swordfish, usually dousing the fish in a garlicky lemony marinade before cooking. Bay leaves (they grow wild) are usually a presence, too. David Tanis took that inspiration and made the fish halibut, adding thinly sliced lemons and onions, along with pinches of aromatic cumin and coriander, and a heavy hand with the bay leaves. You would think this might be overkill, but in fact it only enhances the sweetness of the fish.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds boneless halibut or other firm-fleshed fish
Salt and pepper
1/2 teaspoon cumin seeds, toasted and coarsely ground
1/2 teaspoon coriander seeds, toasted and coarsely ground
1/2 teaspoon paprika
Pinch red pepper flakes
1 small red onion, thinly sliced
1 small lemon, thinly sliced
2 garlic cloves, minced, plus 1 garlic clove, grated or smashed to a paste
8 bay leaves
1/2 cup olive oil
1 cup plain yogurt
Pinch cayenne
1 small cucumber, about 2 ounces, peeled and diced
1 tablespoon chopped mint
1 tablespoon chopped dill
1 tablespoon chopped parsley

Steps:

  • Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each. Lay them in a shallow dish. Season on both sides with salt and pepper.
  • In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
  • Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
  • Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.) Transfer to a serving platter. Sprinkle with remaining herb mixture. Serve with yogurt sauce on the side.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 719 milligrams, Sugar 4 grams

DAVID TANIS'S YOGURT SAUCE



David Tanis's Yogurt Sauce image

Provided by David Tanis

Categories     easy, condiments

Time 10m

Yield About 1 1/2 cups

Number Of Ingredients 6

1 1/2 cups medium-thick plain yogurt
1/2 teaspoon grated ginger
1 tablespoon roughly chopped mint leaves
1 teaspoon finely chopped green serrano or jalapeño chile
Pinch cayenne
Salt and pepper

Steps:

  • In a small bowl, mix together the yogurt, ginger, mint, chile and cayenne. Season with salt and pepper to taste. Let flavors meld at least 5 minutes. (May be prepared several hours ahead.) Serve chilled.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 293 milligrams, Sugar 6 grams

SUMMER VEGETABLES IN SPICED YOGURT SAUCE



Summer Vegetables in Spiced Yogurt Sauce image

The farmers' market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour.

Provided by David Tanis

Categories     one pot, sauces and gravies, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

3 tablespoons neutral oil or ghee
1 (2-inch) piece ginger, peeled and grated
4 garlic cloves, minced
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/8 teaspoon ground cayenne
1 serrano chile, thinly sliced (use less, or remove seeds, for a milder stew)
1 medium onion, diced small
Kosher salt
1/2 teaspoon garam masala
4 cups diced summer squash, such as zucchini, pattypan or romanesco, cut into 3/4-inch pieces
3 cups baby turnips, halved or quartered
2 cups plain whole-milk yogurt
1/2 cup almond flour
2 cups shelled peas or cut green beans
1 1/2 cups fresh corn kernels (from 3 ears corn)
5 ounces baby spinach
Roughly chopped cilantro leaves, for garnish
Cooked basmati rice, for serving (optional)

Steps:

  • Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
  • Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
  • Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
  • Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
  • Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

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