Evangelia Koutsovoulou + Daphnis and Chloe / Rosemary Yogurt Dip + Iced Herbal Mountain Tea
Anyone who has been to Greece or who is familiar with Greek cuisine can attest to the country’s abundant use of fresh and dried herbs. This is something that continues to impress me about Greek cooking because without adding much to the food, a simple but educated use of high quality herbs combined with fresh produce can bring a dish to amazing heights.
This is where Evangelia Koutsovoulou’s herb company, Daphnis and Chloe, comes in. emerged as an herbal ambassador home cooks, chefs and culinary enthusiasts around the globe.
craftsmanship, connection with nature, suppliers, aesthetics, diverse usage of products, incorporating into cooking repertoire
ROSEMARY YOGURT DIP + ICED HERBAL MOUNTAIN TEA
INGREDIENTS - Rosemary Yogurt Dip
~ 1.5 - 2 cups thick, whole milk yogurt*
2 - 4 tbsp Daphnis and Chloe dry rosemary leaves, crushed
1 - 2 tbsp good quality olive oil
bread for dipping
*Try to use thick yogurt (thicker than pictured here) to achieve ultimate dipping ratios! In the US I often use good quality Icelandic skyr (whole or 4% milk fat) or something similar, which is easily accessible. You can also take regular yogurt and strain ahead in a cheesecloth.
Crush the rosemary leaves in a mortar and pestle until crushed into small pieces but not too powdery. If you’re making this dip ‘impromptu’ you can also crush the leaves by hand but try to make the pieces tiny.
Spoon the yogurt onto to a plate or into a shallow bowl in a large circular dollop in the center. Place the back of your spoon in the center and rotate the plate/bowl in a circle to spread/flatten the yogurt, creating a swirl in the center (like you would do if plating hummus).
Top with a generous amount of the crushed rosemary leaves, ~ 2 - 3 tbsp. Then top with a generous dash of olive oil. Add more leaves to taste as you dip your bread and enjoy!
INGREDIENTS - Herb Iced Tea
1/2 bag Daphnis and Chloe Greek Mountain Tea
1 heaping tbsp honey
juice of 1/2 lemon
Optional: pomegranate seeds and lemon wedge for garnish
Bring ~ 6 - 8 cups of water to a boil in a pot. Once boiled, turn off the burner and remove from the heat, and add ~ 9 - 10 sprigs of the tea (you can use stems, leaves and flowers). Let brew for ~ 4 minutes. Remove the sprigs and leaves with a slotted spoon, and stir in the honey, stirring until dissolved.
Place the tea in the refrigerator to cool. You can place it in a pitcher at this point or leave in the pot.
When ready to serve, add the lemon juice, as well as optional garnishes and ice as desired.