Why the Greeks are better cooks than the French
The New York Times recently carried an interesting article on yogurt in the U.S. The first commercial yogurt was introduced in 1942 by Dannon, but Americans wouldn’t eat it. Finally, in desperation, Dannon started adding fruit and sugar to its yogurt, thus making yogurt production a viable enterprise. I’ve never liked these sweet, fruity yogurt snacks, but I guess I’m just out-of-synch with the rest of the population (which doesn’t particularly surprise me).
Anyway, in recent years, plain yogurts have gotten more popular, especially Greek yogurt, so much so that FAGE is even going to open a U.S. plant. Yay! Michael Symon, chef at a Mediterranean restaurant, says that “Greek yogurt gives you that rich mouth feel that a butter gives, but it brings a lot to the table – tartness, acidity, and it makes a sauce a lot more complex. That’s why the Greeks are better cooks than the French.”
Read the article for more info. It includes several recipes that use yogurt. Warning! Not all of the recipes are Greek; there are some barbarian recipes in there too!
Thanks for the article, Judi!