We had a yogurt centric dinner, with pork chops that took almost no time to make, and carrots that were just the opposite. The pork chops are from my friend Cheryl’s book Yogurt Culture, which has yet to disappoint. They’re served with a very quick, no-cook yogurt mustard sauce that Larry and I both loved.
On the side was sautéed sauerkraut and apples… whenever I have leftover cabbage I ferment it and then it gets added to my endless jar of kraut. I like it straight up, but it’s particularly good cooked, especially in a soup or sautéed with apples. Not Larry’s favorite, but too bad, he doesn’t always get his way.
The star of the show, though, are these roasted carrots. They’re coated in a spiced yogurt mixture before going in the oven. I made my own vadouvan because I like it cooked on the darker side, and when I tried it with the yogurt I knew I’d found a new favorite combination. The smoky spice mixture is a perfect foil for the cool yogurt.
- “Tandoori” Carrots with Vadouvan Spice & Yogurt (Bon Appetit)
- Sauerkraut and Apples (The New York Times)
- Skillet Pork Chops with Quick Mustard Sauce (Yogurt Culture)
