#madewithchobani

[madewithchobani]

Strawberry Shortcake Biscuits with Chobani Whipped Cream

Level: Medium

Yields:4 servings

Prep time:25 minutes

Cooking time:15 minutes

Biscuit Ingredients

1 1/2 cup unbleached all purpose flour

2 tsp baking powder

1/2 tsp. baking soda

2 tbsp. pure cane sugar

1 tsp. kosher salt

1/4 cup unsalted butter, cold, cut into 1/2" pieces

3/4 cup Chobani Greek Yogurt Whole Milk Plain

1/4 cup milk

1 tbsp. heavy cream

1 tbsp. turbinado sugar/li>

Chobani Whipped Cream Ingredients

1/2 cup heavy cream

3 tbsp. Confectioner's sugar

1/2 cup Chobani Greek Yogurt Vanilla

Macerated Strawberries & Assembly Ingredients

1 1/2 cups fresh strawberries, sliced

2 tbsp. pure cane sugar

1 tbsp. fresh lemon juice

2 tbsp. confectioner's sugar

Method

Step 01

Pre-heat oven to 400°F. Combine the flour, baking powder, baking soda, sugar and salt in a food processor. Add the butter and pulse until mixture contains pea-sized lumps of butter. Be careful not to over-process. Transfer to a mixing bowl and refrigerate until chilled, about 5 minutes.

Step 02

In a separate small mixing bowl, whisk together the Chobani and milk. Add wet mixture to dry ingredients and slowly stir with a spatula until a wet dough forms.

Step 03

Spread filling on the dough, leaving a 2” border for the crust.

Step 04

Place dough on a floured work surface and knead by hand several times. With a rolling pin, roll dough out flat, then fold in half. Repeat this process twice for a total of three folds. Roll out once more to a thickness of ¾”.

Step 05

Using a round pastry cutter or the top of a drinking glass, punch out 4 biscuits. Place on a baking sheet lined with parchment paper. Brush the tops with heavy cream and sprinkle turbinado sugar on top.

Step 06

Bake for 10-12 minutes, until golden brown.

Step 07

In a cold metal bowl, whisk the heavy cream and confectioner’s sugar until stiff peaks form. Fold in Chobani Vanilla with a rubber spatula and set aside until ready to serve.

Step 05

In a small bowl, combine the sliced strawberries with sugar and lemon juice. Set aside for 15 minutes while berry juices release.

Step 06

Split warm biscuits in half and place the bottoms on each of four small plates. Arrange a quarter of the strawberries on each half. Dollop whipped cream over the fruit and top with the other biscuit halves. Dust with confectioner’s sugar and serve immediately.

[madewithchobani]

Peach Almond Crostata

Level: Medium

Yields:4 servings

Prep time:1 hours

Cooking time:30 minutes

Crostata Dough Ingredients

1 cup unbleached all purpose flour

2 tbsp. pure cane sugar

1/4 tsp. kosher salt

6 tbsp. unsalted butter, cold

4 tbsp. Chobani Greek Yogurt Whole Milk PLain

Crostata Filling Ingredients

12 oz. fresh peaches, pitted and quartered

1/4 cup sugar

2 tbsp. butter, cut into 1/2" pieces

1/2 tsp. fresh lemon juice

1/4 cup blanched slivered almonds

Pinch kosher salt

1 large egg

2 tbsp. turbinado sugar

1 cup Chobani Greek Yogurt Vanilla

Method

Step 01

In a small food processor, combine flour, sugar, salt and butter. Pulse until the pieces of butter are the size of small peas. Add the Chobani and pulse gently a few more times until dough forms into a ball. Remove dough from the processor, wrap with plastic wrap and refrigerate for 1 hour.

Step 02

Preheat oven to 325°F. Remove dough from the refrigerator and bring to room temperature while preparing the filling. In a medium bowl, combine all filling ingredients and set aside. Place dough between two pieces of wax paper. Roll out to form a 12” circle.

Step 03

Spread filling on the dough, leaving a 2” border for the crust. .

Step 04

Carefully fold the border up over the fruit, gently overlapping the dough to create 5 edges. In a small bowl, whisk the egg and lightly brush the outside and interior of folded edges of the crust with the egg wash. Sprinkle turbinado sugar evenly on top.

Step 05

Place the crostata on a baking sheet lined with parchment paper and bake for 25-30 minutes, until the crust is golden brown and the fruit is bubbling. Remove from the oven and cool to room temperature.

Step 06

To serve, slice the crostata into quarters and place each piece on a plate. Dollop ¼ cup of Chobani Greek Yogurt Vanilla on top and serve immediately.

[madewithchobani]

Grilled Steak and Heirloom Tomato Salad

Level: Medium

Yields:4 servings

Prep time:1 1/2 hours

Cooking time:20 minutes

Steak Marinade Ingredients

2 cup Chobani Greek Yogurt Whole Milk Plain

1 tbsp. shallots

2 tbsp. thyme, finely chopped

1 tsp. rosemary, finely chopped

1 tsp. oregano, finely chopped

2 cloves garlic

1 tsp. lemon zest

1 tsp. coriander seeds, whole

1/2 tsp. fresh ground pepper

1/8 tsp. cayenne pepper

1 tsp. kosher salt

2 New York strip, 12oz. cut

Salad Ingredients

2 lb. heirloom tomatoes, roughly chopped

12 asparagus (variety of colors), ends trimmed, cut into 1" pieces

1 red onion, thinly sliced

1 roasted red pepper, diced

1/2 cup Kalamata olives, pitted

1/2 cup feta cheese, crumbled

1 cup sunflower shoots

2 tsp. fresh oregano, chopped

1 tbsp. white balsamic vinegar

3 tbsp. extra virgin olive oil

2 tsp. kosher salt

1 tsp fresh ground black pepper

Method

Step 01

Combine all the ingredients in a food processor and blend for 1 minute. Reserve half the marinade for later. Cover steak in remaining marinade and place in the fridge for at least 1 hour and up to 3 hours.

Step 02

Meanwhile, prepare the grill for medium-high heat. Wipe excess marinade from steaks and season with salt and pepper. Grill steaks, turning every minute, for 7-9 minutes. Steaks should read 145F° for medium-rare. Let steak rest on a cutting board for 10 minutes before slicing.

Step 03

After steak has rested, thinly slice and serve on top of salad. Add a dollop of marinade on top of salad.

Step 04

Blanch the asparagus in a pot of boiling salted water for 1-2 minutes or until tender. Remove from water and place in an ice bath to chill. In a large bowl, mix together remaining salad ingredients and asparagus pieces; toss well.

Step 05

Place salad on a large plate or bowl. Add sliced steak to salad, drizzle remaining marinade on top and serve immediately.

[madewithchobani]

Chobani Fruit Pops

Level: Medium

Yields:6 popsicles

Prep time:10 minutes

Freezing time:1-2 hours

Ingredients

3/4 cup fruit of your choice (we used mango, blackberry, raspberry)

3 Tbsp. honey

1/4 cup whipping cream

1 cup Chobani Greek Yogurt Non-Fat Vanilla

Method

Step 01

In a small saucepan, combine fruit and honey. Bring to a boil, then remove from heat and chill completely. In a mixing bowl, whip cream until it holds stiff peaks. Using a rubber spatula, fold in Chobani.

Step 02

Gently stir in fruit along with any juices to create a swirl effect. Transfer mixture to 6 popsicle molds, wrap with plastic wrap and freeze until completely solid.

Step 03

Repeat with remaining fruit as desired; or substitute the fruit of your choice.

[madewithchobani]

Spring Salad with Quick Pickled Vegetables and Herb Dressing

Level: Easy

Yields:4 servings

Prep time:25 minutes

Cooking time:5 minutes

Herb Dressing Ingredients

1 garlic clove

1 tbsp. shallot, sliced

1/3 cup white balsamic vinegar

1 tbsp. Dijon mustard

2 tbsp. egg yolk

3/4 tsp. kosher salt

2 tsp. freshly ground black pepper

1/2 cup grapeseed oil

1/4 cup extra-virgin olive oil

1 tbsp. fresh oregano, finely chopped

1/4 cup parsley, finely chopped

2 tbsp. dill, finely chopped

1/2 cup Chobani Greek Yogurt Whole Milk Plain

Quick Pickled Vegetables Ingredients

1 cup rice vinegar

3 tbsp. sugar

1 tbsp. kosher salt

6 baby round carrots, peeled and thinly sliced lengthwise

2 baby candy cane beets, peeled and thinly sliced

6 red pearl onions, halved

4 watermelon radishes, thinly sliced

Spring Salad

2 whole heads of baby lettuce, washed and chopped

1 lb. baby red kale, picked and washed

8 oz. curly spinach, picked and washed

Method

Step 01

In a food processor, combine the garlic, shallots, vinegar, mustard, egg yolk, salt and pepper and blend. With the machine running, add the oils in a slow, steady stream until emulsified. Add the herbs and process until smooth. Add Chobani and blend until just incorporated. Refrigerate dressing until ready to serve.

Step 02

In a medium saucepan, bring the vinegar, sugar and salt to a boil. Place the vegetables in a bowl and pour in the brine. Cover with plastic wrap and set aside for 3-5 minutes to soften. Strain liquid from vegetables.

Step 03

In a large bowl, toss the salad greens with the dressing and divide between 4 small bowls. Arrange pickled vegetables on top and drizzle more dressing over them.

[madewithchobani]

Fresh Farro Salad with Greek Yogurt

Level: Easy

Yields:4 servings

Prep time: 30 minutes

Cooking time: 40 minutes

Ingredients

1 cup farro, rinsed

3 cups vegetable stock or water

1 cup red cherry tomatoes, halved

1 cup yellow cherry tomatose, halved

1/2 cup fennel, cleaned and shaved

1 cup young swiss chard, cleaned

1 cup mache, cleaned

1/2 cup pea tendrils, cleaned and picked

1/2 cup red onion, diced

1/4 cup parsley, chopped

2 1/2 tsp. kosher salt, divided

1 1/2 tsp. pepper, divided

2 tsp. lemon juice

1 cup Chobani Greek Yogurt Whole Milk Plain

1 tbsp extra-virgin olive oil

Method

Step 01

In a medium pot over medium heat, combine the farro, stock (or water) and ½ tsp. salt. Simmer on low for 30 minutes or until tender. Spread farro in a single layer on a plate and refrigerate until chilled.

Step 02

In a medium bowl, combine the chilled farro with remaining salad ingredients. Season with 1/2 tsp salt and 1 tsp pepper and dress with lemon juice and extra-virgin olive oil.

Step 03

Place a ¼-cup dollop of Chobani on one side of each of 4 plates. Use the back of a spoon to spread the dollop across the plate. Season each plate of yogurt evenly with extra-virgin olive oil and a pinch of salt and pepper.

Step 04

Carefully spoon the salad on top of the Chobani in several small mounds and serve immediately.

[madewithchobani]

Greek Yogurt Gnocchi with Morel Mushroom Broth

Level: Difficult

Yields:4 servings

Prep time:6 hours

Cooking time:30 minutes

Gnocchi Ingredients

1 cup Chobani Greek Yogurt Whole Milk Plain

1 egg

1/4 cup Parmesan, freshly grated

1/8 tsp ground numteg

1 tsp kosher salt

1/2 cup unbleached all-purpose flour, divided

3 tbsp. unsalted butter, melted

1 cup cake flour

1/8 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1 tsp. baking powder

Sautéed Mushroom Ingredients

2 cups frseh maitake, washed & trimmed (reserve trimmings)

1 cups fresh morels, washed & trimmed (reserve trimmings)

1 tbsp. extra-virgin olive oil

Morel Mushroom Broth Ingredients

2 cloves garlic

1/4 cup shallots, chopped

2 cups button mushrooms, sliced

All mushroom trimmings

1 cup leeks, white parts only, washed & sliced

5 sprigs fresh thyme

1/2 tsp black peppercorns

1 cup white wine

3/4 quart chicken or vegetable stock

1/4 cup dried shiitake mushrooms

2 tsp. soy sauce

For Assembly

Cooked gnocchi

1/4 cup shallots, chopped

1 tbsp. extra-virgin olive oil

3 tbsp. unsalted butter

1 1/2 cups snap peas, trimmed & julienned on the bias

2 cups sautéed mushrooms

2 1/2 cups morel mushroom broth

Method

Step 01

Take a 2’x1’ piece of cheesecloth, unfold it, rinse it with hot water and refold it to make a four-layered square. Line a mesh strainer with the cheesecloth and set it over a bowl. Add the Chobani to the cheesecloth-lined strainer. Refrigerate for 6 hours, or until mixture has released about ¼ cup whey. Meanwhile, make Mushroom Broth.

Step 02

After it has drained, combine yogurt with the egg, Parmesan, nutmeg and salt in a large bowl. Slowly incorporate 5 tbsp. flour, using your hands to move the wet dough around. Be careful not to overwork. Once all the flour has been absorbed, refrigerate dough for 10 minutes.

Step 03

Place a pot of salted water on the stove and bring to a boil. Turn the dough out onto a work surface sprinkled with remaining 3 tbsp. flour. Cut dough into thirds and, using floured hands, roll each third into long, ¾”-diameter logs. Slice each log into 1” lengths. Repeat until all the dough is rolled and cut. This should yield roughly 50 pieces of gnocchi.

Step 04

Gently slide gnocchi into the boiling water. Once they begin to float, cook for 1 minute longer, about 3-5 minutes total. Using a slotted spoon, remove gnocchi from the water and transfer to a bowl. Gently coat with olive oil and hold at room temperature until ready to sauté.

Step 05

Place a large non-stick sauté pan over high heat. Add the olive oil, maitake and morels and season with a pinch each of salt and pepper. Sauté for 2-3 minutes, then remove from heat and set aside.

Step 06

In a large pot, combine the garlic, shallots, button mushrooms, trimmings, leeks, thyme and peppercorns. Add the wine and bring to a simmer over medium heat until reduced by half, about 8 minutes. Add the stock and dried shiitakes and simmer on low for 30 minutes.

Step 07

Remove from the heat and add the soy sauce. Strain broth through fine-mesh strainer and set aside. This should yield about 2 ½ cups.

Step 08

Place a large nonstick sauté pan over high heat. When hot, add olive oil to pan and brown gnocchi for 2 minutes, then add 3 tbsp. of butter and cook for an additional 2 minutes, or until gnocchi are golden brown.

Step 09

Add snap peas and sautéed mushrooms to pan, tossing to coat well. Portion gnocchi and vegetables into 4 warm bowls. Ladle hot broth into the bowls just before serving.

[madewithchobani]

Baked Lemon Poppy Seed Doughnuts with Honey Glaze

Level: Medium

Yields:8 doughnuts

Prep time: 30 minutes

Cooking time: 15 minutes

Doughnuts Ingredients

1 large egg

1/2 cup pure cane sugar

1/2 cup Chobani Greek Yogurt Vanilla

2 tsp. poppy seeds, divided

1/2 tsp. lemon zest, chopped

2 tsp. fresh lemon juice

1/2 tsp kosher salt

2 tbsp. whole milk

3 tbsp. unsalted butter, melted

1 cup cake flour

1/8 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1 tsp. baking powder

Candied Lemon Peel Ingredients

1 lemon

1 tbsp. fresh lemon juice

2 tbsp. sugar

Honey Glaze Ingredients

1/4 Chobani Greek Yogurt Vanilla

1/2 cup honey

2 tbsp. unsalted butter

1 cup confectioner's sugar

Method

Step 01

In a medium bowl, whisk together the egg and sugar until mixture becomes pale yellow. Add the Chobani, 1 tsp. poppy seeds, lemon zest, lemon juice, salt, milk and melted butter.

Step 02

In a separate large bowl, sift together the cake flour, nutmeg, cinnamon and baking powder. Add the wet ingredients to the dry and mix until just incorporated, being careful not to overmix. Transfer dough to a piping bag or use a resealable plastic bag with one small corner snipped off.

Step 03

Spray doughnut baking trays with non-stick baking spray. Pipe the dough into 8 molds. Bake in a 350°F oven for 8 minutes, rotating trays half-way through.

Step 04

Use a peeler to peel ribbons from the outside surface of the lemon, leaving behind the white pith.

Step 05

Slice the ribbons into thin strips about 1” long. Place these in a small saucepan and cover with cold water. Bring to a boil, then strain and discard water. Repeat this process twice to remove bitterness from the peels.

Step 06

After the final straining, return peels to the pan and add lemon juice and sugar. Bring to a boil and remove from the heat. Cool to room temperature before handling.

Step 07

In a small saucepan over medium-high heat, combine all the ingredients. Bring to a simmer, stirring constantly. Remove from the heat and cover to keep warm until doughnuts are ready to be glazed.

Step 08

Carefully dunk one side of each doughnut into the glaze. Working quickly, place candied peel on top of glaze and sprinkle with remaining poppy seeds. Serve immediately.