MINNEAPOLIS, June 27, 2013 /PRNewswire/ -- Liberte and Hugh Acheson, an award-winning chef, author, local restaurateur and judge on Bravo's Top Chef, are partnering to create a variety of unique pairings using Liberte yogurt and other local flavors. Similar to Liberte, Chef Acheson has an appreciation for the culinary craft and the history that goes into creating truly delicious food and developed his pairings with Georgians in mind.
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Liberte uses a blend of cultures to create two smooth, creamy varieties and several delicious flavors. Mediterranee is Liberte's signature, whole-milk yogurt available in seven delectable flavors. Liberte Greek is a fat-free delight with a clean, fresh-dairy taste, and it offers six flavors to sample.
"Liberte is all about simple ingredients, craftsmanship and quality, which I truly appreciate. The pairings I created for Liberte use bold taste to pay respect to the Southern region and the fresh ingredients found here," said Chef Acheson. "Plus, being from Canada, I grew up with the brand and am excited that it's now in Atlanta; everyone is in for a treat!"
Liberte yogurt has a legacy of artisanship and a history as rich as its yogurt. Liberte began in Montreal, started by the Kaporovsky family in 1936, and has since made its way to the U.S., gaining acceptance and recognition from yogurt lovers and foodies from coast to coast. Recently introduced to the Atlanta area, Liberte continues to stay true to its roots of excellence and distinction, producing a delicious yogurt with simple ingredients, notable flavors and a clean, pure finish.
"Liberte is all about discovery, and we're thrilled Chef Hugh Acheson is helping us uncover some delicious pairings to complement the simple ingredients in Liberte yogurt," says Maggie Watson, associate marketing manager for Liberte.
Liberte Pairings Created by Chef Hugh Acheson
Shrimp & Grits with Roasted Red Peppers, Capers, Lemon & Anchovies featuring
Liberte Greek Plain Yogurt
1/2 cup white grits
1/2 teaspoon salt
2 tablespoons olive oil
1/2 sweet onion, sliced
20 shrimp, seasoned with 1/2 teaspoon salt
4 ounces roasted red peppers, diced
2 cloves garlic, thinly sliced
2 tablespoons rinsed, minced anchovy
2 tablespoons capers
2 teaspoons freshly picked thyme
4 ounces tomato juice
4 ounces clam juice (or chicken stock may be substituted)
1 container Liberte Greek Plain yogurt
- Place 2 cups of water, the grits and a 1/2 teaspoon of salt into a heavy-bottomed saucepot and bring to a boil over medium-high heat.
- Whisk for a couple of minutes, reduce the heat to low and switch to a wooden spoon as the grits begin to thicken up. Stir every 5 minutes for about 45 minutes, or until the grits have the consistency of a slightly thinner polenta.
- After the grits have cooked for about 40 minutes, begin the shrimp. In a large pan, heat olive oil over medium heat. Add the onion and cook for 2 minutes.
- Add the shrimp and cook for 1 minute.
- Add the red peppers, garlic, anchovy, capers and thyme, and continue cooking for 30 seconds.
- Pour the tomato juice and clam juice into pan and continue to cook until shrimp is finished, approximately 2 minutes more.
- In 4 shallow bowls, place 1/2 cup of the cooked grits and spoon over the shrimp mixture, placing 5 shrimp per bowl. Top each serving with a large dollop of Liberte Greek Plain Yogurt.
Brown Sugar and Toasted Coconut Filo featuring
Liberte Mediterranee Coconut Yogurt
1⁄4 pound filo dough, shredded and thawed
2 tablespoons brown sugar
pinch of salt
2 tablespoons unsalted butter, melted
1 small fresh coconut
4 containers of Liberte Mediterranee Coconut Yogurt
- Preheat oven to 375 degrees F.
- Combine the filo, brown sugar, salt and butter in a mixing bowl and toss well to combine.
- Form the dough mixture into 4 equal-sized "nests" and place each on a baking sheet. Bake for 14 minutes and set aside to cool.
- Increase oven temperature to 400 degrees F.
- Crack the coconut with a hammer, and remove the thick outer shell and set the liquid aside for another use. Using a peeler, shave 1 cup of the coconut meat into think strips.
- Place on a baking sheet and baking for about 3 minutes, or until toasted. Set aside to cool slightly.
- Place 1 filo "nest" into 4 separate bowls and top with Liberte Mediterranee Coconut Yogurt. Sprinkle 1/4 cup of the toasted coconut over the yogurt.
Liberte is now available at retailers including Kroger and Ingles Markets and at casual and fine dining locations. To learn more about Liberte yogurt and the rich history behind it, please visit www.liberteusa.com or find Liberte USA on Facebook and Twitter.
Liberte is a treasure that originated in Montreal and is now quickly sweeping across America. Founded in 1936 by the Kaporovsky family as a high-quality kosher creamery, Liberte later expanded its expertise to include yogurt. Staying true to the family's mission of excellence and distinction, Liberte expanded in the U.S. and continues to make high-quality yogurt. Its signature variety, the indulgent Mediterranee, and its new creamy Greek variety come in a wide range of flavors. Best defined as artisan, Liberte is dedicated to bringing their passion for craftsmanship to your table, conveying delight, flavor, richness and the satisfaction that comes with providing high-quality and astoundingly delicious products. Liberte is sold at grocery retailers and select delis throughout the United States and Canada. For more information, visit www.liberteusa.com or find Liberte USA on Facebook and Twitter.
About Hugh Acheson
Hugh Acheson is the author of the James Beard Foundation Award Winning cookbook A New Turn in the South: Southern Flavors Reinvented for Your Kitchen and chef/partner of the Athens, Georgia, restaurants Five and Ten and The National, and the Atlanta restaurant Empire State South. He is a James Beard award winner for Best Chef Southeast and was named a Best Chef by Food & Wine Magazine. Hugh competed in Bravo's Top Chef Masters, Season 3 and currently stars as a judge on Top Chef. For more information, visit www.hughacheson.com and @HughAcheson.