I’ve been a member of several book clubs over the years. Each time, I joined with the exuberance of a puppy playing with a new bone. Excited about all the new books I’d be discovering and reading, all the new friendships to be made and girlfriend time to be savored.
Unfortunately each time, my enthusiastic participation ended much too soon. Either work or other commitments inhibited my attendance and sometimes my busy schedule caused my eyes to close 15 minutes into opening my book.
Yep, book clubs have come and gone and with them my humiliation of not being able to meet my reading or attendance commitment. My head bows in shame and disappointment.
So when I was asked to join this “new” kind of book club, I was a little hesitant. Until I realized it was right up my alley, Cook this Book. I have no problem staying awake reading cookbooks. Browsing the beautiful pages of deliciousness that sometimes inspires new culinary creations or simply reminds me of one I haven’t prepared in years. A discovery of new types of cuisine and how it relates to the culture it originates. Exciting!
Even more exciting, the dynamic and brilliant women that are part of this book club. Writers, chef’s, professors, food bloggers, professionals and of course fellow lovers of all things foodie, lovely, gracious women from all walks of life.
The event has come and gone and my taste buds have never sampled such a mingling of beautiful and fragrant flavors. Our book for the month was Claudia Roden’s The New Book of Middle Eastern Food. Middle Eastern cuisine encompasses a variety of styles and flavors that creates a plethora of dinner options.
One particular dish from this book is now one of my family’s favorites. A spiced yogurt sauce that is laced with cardamom and ginger and so beautifully compliments poultry, lamb and grilled or roasted vegetables.
Honestly, I kept sticking my spoon in the sauce bowl, swiping mouthfuls of the sauce when no one was looking.
Delicious Wishes and Loads of Love,
Cardamom and Ginger Spiced Yogurt Sauce for Roasted Chicken or Vegetables
2 cups plain whole milk yogurt
1 teaspoon ground cardamom, or the seeds toasted and crushed
1 1/2 inches fresh ginger, grated
1 small onion, finely diced
Serve with roasted or grilled chicken pieces, pan seared chicken cutlets or roasted eggplant, winter squash and zucchini.
In a bowl, mix the yogurt with the cardamom and ginger. Set aside while you saute the onions. Heat a skillet and a tablespoon or two of oil over medium heat and saute the onions until golden. Remove the onions from the heat and stir in the spiced yogurt. Do not put your skillet over the heat or your yogurt will separate. The warmth of the skillet and onions will warm the yogurt nicely.
Serve the spiced sauce with grilled or roasted chicken pieces, pan seared chicken breast cutlets or roasted eggplant, zucchini or winter squash. I love a dollop of this yogurt sauce over a roasted butternut squash.
Recipe ever so slightly adapted from Claudia Roden’s New Book of Middle Eastern Food