Not only does yogurt provide a canvas for toppings, from savoury to sweet, it can be the star of the show, a healthy ingredient in baked goods, used in dips and marinades to add tang and tenderizing properties, as a creamy salad dressing add-in or base and much, much more. Yogurt Every Day: Healthy and Delicious Recipes for Breakfast, Lunch, Dinner and Dessert by Hubert Cormier (Appetite by Random House, May 30, 2017), serves up 75 yogurt-forward recipes from one of Quebec’s most celebrated dietitians.
Cormier showcases his love of yogurt as a nutritious ingredient, not only in its most basic form, with recipes for both dairy-full and dairy-free homemade yogurts at-home, but also in more adventurous applications like his Tagliatelle a la Carbonara, Avocado Lassi, Dragon Bowl and Eggs Benedict with Lighter Hollandaise Sauce.
Yogurt Every Day begins with a brief food history of yogurt, its nutrition profile and Cormier’s introduction. Having written a single-subject cookbook myself, I know how challenging the restrictions can be when devoting an entire catalogue of recipes to one food. Cormier has divided his recipes into breakfast, lunch, dinner, snacks and dessert, with every chapter dishing up unique, vibrant and satisfying ways to eat more yogurt. This cookbook takes yogurt beyond the plastic pots we find them in at the grocery store, turning the common ingredient into meals for every mood, diner, dietary preference and appetite, from crowd-pleasing treats like Dark Beer Whoopie Pies to elegant plates like the Salmon Tartare with Citrus Fruit Supremes.
I began bookmarking recipes that caught my eye. I’m eager to try the Duck Breast Poutine, Beet Hummus, Butter Chicken, Soft-Boiled Eggs and Green Pea Salad, and Tapioca Velouté. Cormier proves that nutritionally balanced food does not need to be tasteless and unadventurous. Nearly every recipe (if not every recipe) has a striking photograph showing the finished dish, and, in some cases, like the Sweet Potato Gnocchi, there are a even a few step-by-step shots to help home cooks along with more challenging kitchen techniques.
Baba Ghanoush was the first recipe I made. To garnish, I added fresh herbs from the back garden, pomegranate molasses and olive oil (Cormier suggests alternative toppings to the ones I chose), and served it all with some baked baguette crisps (very thinly sliced sourdough baguette, brushed with olive oil, baked at 350ºF until uniformly brown and crisp, about 15 minutes). The dip was creamy, rich and the perfect pre-dinner snack with drinks on a Friday night. The addition of yogurt adds richness, tang and mellowness to what can often be a too-garlicky dip.
The remainder of the weekend, the baba ghanoush was (now more responsibly) spread on toast topped with a fried egg and thinly sliced cucumber splashed with a touch of vinegar, and used in a savoury yogurt brunch bowl, which I found entirely appropriate given the nature of the book. In the bowl, I paired the versatile baba ghanoush with plain whole milk yogurt, shredded radicchio, lemon, pesto, a poached egg and even more garden herbs. These dishes were of my own creation, though I took inspiration from Cormier’s suggested servings.
Yogurt Every Day is life-friendly food that doesn’t use hard to find ingredients, endless amounts of special equipment or unrealistic timelines. Instead, the cookbook gives yogurt lovers, dairy-free and dairy-enjoying alike, a compendium on an ingredient we often take for granted.
Thank you to Penguin Random House Canada (who happen to be my amazing publisher) and Food Bloggers of Canada (who happen to be an amazing community I’m luck to be a part of) for providing me with a copy of Yogurt Every Day for the purposes of this review.
Note: Photos of Baba Ghanoush my own, recipe available in the Yogurt Every Day cookbook by Hubert Cormier.