There was great enthusiasm around here about the prospect of an Emmy Cooks bloopers reel, so today, for your enjoyment, I present a dish that didn’t turn out so well.

To be clear, I love the tzatziki recipe I’ve given you below–you can’t really go wrong with herbed yogurt sauces in my book.  Remember that cilantro yogurt sauce (and are you still making it as often as I am)?  The basil yogurt sauce?  This, finally, is the classic: yogurt and dill, with cucumber for crunch.  And it’s great. But I made the tzatziki as one component of an apparently ill-conceived riff on Eggs Benedict, which ended up not as great as it should have been.  It was good, but….  It was whole grain toast topped with silky sauteed chard, a poached egg, and this lemony-garlicky tzatziki, but it needed a little something more.  A drizzle of spicy butter?  A generous crumble of smoked salmon?  You tell me if you try.  I’ve already picked out a recipe from Ottolenghi’s Plenty for the next time I try an eggs-and-yogurt combination.

Unfortunately, I made this breakfast for my sister, thinking it would be a special send-off meal after two so-nice weeks together.  I was sad to say goodbye to her, but what a luxury to have so much time together when we live in different cities.  Thank you for coming, sis, and for all the fun and help!  Next time I will play it safe and express my breakfast-time appreciation with chocolate waffles instead.The consolation prize is having a bowl of the tzatziki in my fridge to enjoy in the coming week.

Tzatziki: In a small bowl, combine 1 c. plain yogurt with a small, finely diced cucumber, the zest and juice of half a lemon, a small pressed clove of garlic, 1/4 c. chopped dill, and a few generous pinches of salt.  Stir well and adjust flavors to taste.  Set aside to let flavors blend.  Stir again before serving to incorporate any liquid that has separated.


12 thoughts on “Tzatziki

  1. Heidi @ lightlycrunchy

    Hmm.. I love tzaziki and I love poached eggs, but you’re right – together they might br a little strange. I haven’t tried to make tzaziki before, but there are lots of cucumbers in the garden right now.

  2. frugalfeeding

    I’m not sure I’d have done that particular combination :P. Still, this sounds great. I love yoghurt sauces. I just did a yoghurt, mint and coriander dip… so yum! I think I shall have to experiment further.

  3. Somer

    It’s hard to imagine you would make anything that didn’t taste outstanding. I’m sure you will figure it out!

  4. musingmar

    Well, the tzatziki sounds really good anyway! I call my bloopers ‘kitchen misadventures’ or ‘real life in the kitchen’ and there’s enough to choose from!

  5. xplorexpress

    In my tzaziki I also put a bit of onion… finely chopped in my mini foor processor. I love tzaziki on roasted or boiled potatoes or on the very rare french fries… delicious on slightly steamed asparagus and of course, I spread it on lettuce leaves before loading them with julienne cut veggies in a raw wrap. Hummmmmhummmmm :D

  6. Michelle

    We should all do a bloopers reel. Goodness knows I have enough material! Nice to have such a nice sauce in the ‘fridge though, and so the hope of redeeming oneself!

  7. Robin

    haha- I was just thinking the same thing on my end. My dinner last night would have been on there. I had read about making risottos with steel cut oats. Thought I would combine this idea with corn I had recently with cotija cheese and lime…well…it was kind of like eating gruel. Like maybe a good prison meal or something. A little extra cheese helped, but, wow. That was a doozy.


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