Chef Vitaly Paley Introduces Portlanders To A Hidden Gem: Liberte Yogurt

MINNEAPOLIS, July 23, 2013 /PRNewswire/ -- James Beard Award-winning Portland chef and restaurateur Vitaly Paley is partnering with Liberte yogurt to introduce the yogurt to the market and create a variety of unique food pairings, combining the yogurt with his taste for local fare. Chef Paley's appreciation for regional Pacific Northwest flavors and ever-evolving interest in distinctive food pairs well with Liberte's dedication to clean flavor and pure taste.

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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 offers six flavors.

"When creating my own culinary experiences, I love to combine regional flavors with historic techniques," said Chef Paley. "Adding Liberte yogurt to the mix allowed me to expand my repertoire and create pairings that stay true to our shared passion for flavor-focused innovation while honoring simple, pure ingredients."

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 Portland area, Liberte stays true to its roots of excellence and distinction, producing a delicious yogurt with simple ingredients, notable flavors and a clean, pure finish.

"We're thrilled to be working with Chef Paley," Maggie Watson, associate marketing manager for Liberte. "His approach to food aligns so well with ours at Liberte, and we've been amazed to see the unique ways he's using both varieties of yogurt."

Liberte Pairings Created by Chef Vitaly Paley

Quail Tikka Masala featuring Liberte Greek Plain Yogurt
Serves 4 as main course or 8 as appetizer

INGREDIENTS: 

3 teaspoons coriander seeds
3 teaspoons cumin seeds
4 teaspoons of ground turmeric
2 teaspoons of garam masala
6 garlic cloves peeled and finely chopped
5 teaspoons of finely grated peeled ginger
4 containers of Liberte Greek Plain yogurt
Large pinch of sea salt
8 semi-boneless quails
6 tablespoons of extra virgin olive oil
1 medium onion peeled and thinly sliced
8 cardamom pods, smashed
1 teaspoon of red pepper flakes
1 can whole peeled tomatoes
2 cups coconut milk
1/3 cup chopped fresh cilantro, plus more sprigs for garnish
1/3 cup chopped fresh basil, plus more leaves for garnish
1/3 cup fresh mint, plus more leaves for garnish

INSTRUCTIONS:

1. Combine coriander and cumin in a small saute pan and toast over high heat until fragrant.
2. Transfer to a spice grinder, add ground turmeric and garam masala, and grind till very fine. Transfer into a bowl and mix with garlic and ginger. 
3. Transfer half the spices into a different bowl and mix with 2 containers of Liberte Greek Plain yogurt and salt. 
4. Coat the quail thoroughly, cover and refrigerate.
5. Heat the olive oil in a 6-quart sauce pan over medium heat. add the onion, cardamom and red pepper flakes. Cook stirring until the onions have softened, about 5 minutes.
6. add the remaining spices and cook stirring for another 5 minutes. 
5. Add tomatoes and their juices. Bring to a boil and cook stirring over medium heat until flavor concentrates, about 15 minutes. 
6. Add coconut milk, bring to a boil and cook stirring often until the sauce thickens, about 45 minutes.
7. Preheat the grill to manufacturers' specifications. Grill the quail on both sides over very high heat until well browned, about 5 minutes per side. 
8. Transfer the quail into a sauce. Gently stir in the chopped herbs and remaining 2 containers of Liberte Greek Plain yogurt. Bring the whole thing to a simmer, and do not boil. 
9. Transfer to a serving platter, garnish with herb leaves and serve immediately.

Serving Suggestion: Accompany dish with Radish and Cucumber Yogurt Raita, grilled flatbread or white rice.

Liberte Yogurt Raita to Accompany Tikka Masala
Serves 4

INGREDIENTS: 

1 bunch French Breakfast radishes, cleaned, finely diced
Radish greens finely chopped
1 small English cucumber, peeled, seeded, and finely diced
¼-cup roughly chopped fresh mint
1 bunch green onion, washed, roots trimmed, and thinly sliced
2 containers Liberte Greek Plain yogurt
Juice of 1 lemon 
Sea salt and freshly ground black pepper

INSTRUCTIONS:

1. In a medium-sized bowl mix the radishes, radish greens, cucumber, chopped mint and green onion with yogurt and lemon juice. 
2. Season with salt and pepper to taste, wrap tightly and chill until ready to serve. Raita can be made up to two hours in advance.

Peach Passion Coconut Smoothie with Chia Seeds and Coconut Water
Featuring Liberte Mediterranee Peach & Passion Fruit Yogurt and Liberte Mediterranee Coconut Yogurt

Makes approximately 32 ounces (1 quart) 

INGREDIENTS:

1 17.5 ounce can pure coconut water, frozen in an ice cube tray 
1 container of Liberte Mediterranee Peach & Passion Fruit yogurt
1 container of Liberte Mediterranee Coconut yogurt
2 fresh peaches
2 ripe bananas
2 tablespoons chia seeds

INSTRUCTIONS: 

1. Place all ingredients in a blender and liquefy.
2. Serve immediately.

Chef Paley will be offering various menu items featuring Liberte yogurt at his restaurants Imperial and Portland Penny Diner for a limited time only.

Liberte is now available at local retailers including Fred Meyer, Quality Food Center and Target 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.

About Liberte
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 Vitaly Paley
Critically acclaimed chef, accomplished restaurateur, and noted cookbook author Vitaly Paley has cemented his place as a leader in the American culinary scene and a trailblazer within the fast-growing Portland food community through his award-winning food, creativity and technique. With over 25 years of experience, a 2005 James Beard Award for "Best Chef Pacific Northwest," and an April 2011 winning battle on Food Network's "Iron Chef America" under his belt, the Russian-born and French-trained Paley believes cooking is as much about soul searching and mood as it is about rigorous technique and constant repetition. As the chef and co-owner of Paley's Place Bistro & Bar – consistently recognized as one of America's Top Restaurants by Zagat – Vitaly has been instrumental in defining regional Northwest cuisine and is well-known for his clean preparations of local, sustainably-grown ingredients to produce seasonal, perfectly-executed dishes. Paley also runs Portland Penny Diner and Imperial located in Portland.  

SOURCE Liberte