This week is #48 following Gourmet Online’s “50 Women Game Changers” and it’s dedicated to Cat Cora, who gained visibility on the television program The Iron Chef. Follow along with me and other bloggers as we learn more about her.
Of Greek heritage, Cat Cora was raised in Mississippi. Like some of the previous game changers, she had restaurant life in her blood; both her father and her grandfather were restaurateurs. Her cooking career began when she attended the Culinary Institute of America. Afterwards, she apprenticed at various restaurants in New York: the Arcadia, and the Beekman Tavern; and in France with two three-star chefs, George Blanc and Roger Verge. She made the move to Napa Valley, California, to be Chef at Bistro Don Giovanni. However, if you asked Cat she would say that it was her family, and her Greek Community that had “an incalculable” influence on her career.
Television has treated Cora well. Besides the Iron Chef America, Cora has appeared on the Melting Pot with Rocco Di Spirito, Kitchen Accomplished, Celebrity Cooking Showdown, and her own show My Country My Kitchen: Greece, Date Plate, to name a few. And she has three cookbooks: Cooking From the Hip: Fast, Easy, Phenomenal Meals; and Classics with a Twist and Cat Cora’s Kitchen: Favorite Meals for Family and Friends. Her approach in these books is fast, healthy, and family friendly recipes.
Cat used her notoriety to create Chefs for Humanity a non-profit organization that attempts to offer resources to communities in times of need, and she works with Michelle Obama to promote healthy eating in schools.
The avocado tzatziki recipe is courtesy the Cat Cora website, which I have slightly modified. It makes a delicious sauce to spread on a falafel, or to accompany roasted chicken, or meat.
Prep Time: 15 minutes
Yield: about 3-1/2 cups
Servings: 7 servings of ½ cup
2 cups plain non-fat Greek yogurt
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon kosher salt
1 cucumber, peeled, seeded and grated
1-1/2 avocados (peeled and diced)
In a medium bowl, mix together the first five ingredients. Next, add the cucumber and avocado and stir well. Refrigerate before serving.
Check out what these other great cooks have come up with:
Val – More Than Burnt Toast, Joanne – Eats Well With Others, Taryn – Have Kitchen Will Feed, Susan – The Spice Garden, Heather – Girlichef, Miranda – Mangoes and Chutney, Jeanette – Healthy Living, Mary – One Perfect Bite, Kathleen –Bake Away with Me Sue – The View from Great Island, Barbara – Movable Feasts, Kathleen – Gonna Want Seconds, Linda A – There and Back Again, Mireya – My Healthy Eating Habits, Veronica – My Catholic Kitchen, Annie– Most Lovely Things , Claudia – Journey of an Italian Cook, Amrit Beetles Kitchen, Alyce – More Time at the Table, Jill – Saucy Cooks, Sarah – Everything in the Kitchen Sink
This recipe is also posted at Full Plate Thursday and Pennywise Platter