Good side dish - posted for Jane Cherry and others that may be interested,
Ray
Mediterranean Tza-Tziki
2 cups plain yogurt (homemade is best if you can make it)
1 large (12 ounces or so) cucumber – peeled, halved lengthwise, and coarsely grated
1 tsp. coarse kosher salt
¼ cup sour cream
1 tbs minced fresh parsley
1 tbs white wine vinegar
1 tbs fresh lemon juice
2 ½ tsp. minced fresh dill (or about ¾ tsp. dried)
1 ½ tsp. extra virgin olive oil
1 clove garlic - minced
Place two layers of cheesecloth in a sieve, place over a deep bowl, and put yogurt into sieve. Cover and refrigerate overnight (if you do this for 24 hours, the yogurt will be thicker – like a cottage cheese and the resulting dip will be a thicker tza-tziki).
Toss cucumber with the salt and let stand in refrigerator for 1 hour. Drain as much liquid as you can, and then dry the cucumber by patting with paper towels.
Put yogurt in a bowl and discard liquid.
Mix cucumber with yogurt, then mix in remaining ingredients.
Season with salt and pepper if desired.
Cover and chill for 1 to 4 hours.
Note: This makes about 2 cups if you drain the yogurt for 8 to 10 hours, but only about 1 ¼ cup if you drain it for 24 hours.
Ray
Mediterranean Tza-Tziki
2 cups plain yogurt (homemade is best if you can make it)
1 large (12 ounces or so) cucumber – peeled, halved lengthwise, and coarsely grated
1 tsp. coarse kosher salt
¼ cup sour cream
1 tbs minced fresh parsley
1 tbs white wine vinegar
1 tbs fresh lemon juice
2 ½ tsp. minced fresh dill (or about ¾ tsp. dried)
1 ½ tsp. extra virgin olive oil
1 clove garlic - minced
Place two layers of cheesecloth in a sieve, place over a deep bowl, and put yogurt into sieve. Cover and refrigerate overnight (if you do this for 24 hours, the yogurt will be thicker – like a cottage cheese and the resulting dip will be a thicker tza-tziki).
Toss cucumber with the salt and let stand in refrigerator for 1 hour. Drain as much liquid as you can, and then dry the cucumber by patting with paper towels.
Put yogurt in a bowl and discard liquid.
Mix cucumber with yogurt, then mix in remaining ingredients.
Season with salt and pepper if desired.
Cover and chill for 1 to 4 hours.
Note: This makes about 2 cups if you drain the yogurt for 8 to 10 hours, but only about 1 ¼ cup if you drain it for 24 hours.