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March 2012 COTM: The Olive and the Caper: Birds; Wild Game; Sauces and Toppings
- L.Nightshade Feb 29, 2012 09:12 PM
Please use this thread to discuss the recipes in the chapters on Birds; Wild Game; and Sauces and Toppings (pages 406 - 487)
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Clay Pot Chicken, p. 417
This is a simple to execute recipe even on a work night. I do not have a clay pot, my Le Crueset was too small and I ended up making this dish in a Calphalon shallow pot. You cut peeled eggplant (I did not see the need to peel and did not) in cubes, peel lots of garlic, pit olives and quarter two chickens partially removing the skin. I halved the recipe and used one chicken with some skin removed as instructed, one eggplant and half the garlic but the full amount called for thyme, salt and bay just because I got distracted and forgot to reduce. Next you toss together eggplant, garlic, olives, oil, and half of the thyme and salt in a cooking vessel. Arrange chicken skin side down on top and sprinkle with remaining thyme and salt, pepper and crumbled bay leave. Cover the pot and cook in preheated to 450F oven for 50 minutes (I cooked for about 30 minutes); uncover, stir, flip the chicken quarters skin side up and bake for another 15-20 minutes. Garnish with parsley and lemon zest and serve. I served with orzo and liked the combination. It was not a spectacular dish but interesting enough to make again and I will make it again with a number of changes. The most annoying was the crumbled bay leave – you could not tell it apart from little bits of eggplant skin to remove it; it did not soften a bit and was not pleasant. Next time I will add the whole leave and pull it out when the dish is done. I find that cooking chicken breasts and wing parts that are attached to the breasts at such high temperature dried them out and a bit of skin did not help, even worse – most skin bits were flabby... Those of you who are fortunate to have a clay pot might have completely different experience. I would love to hear how the dish turned in a proper cooking vessel and whether I should consider buying one. Probably not as the goal is to downsize unless it is a small gadget or an essential utensil
What I loved and why I want to make it again is the brilliant use of eggplant, olives and garlic – the mixture created an amazing sauce, velvety smooth and flavourful. The dish did not scream "GREECE!" to me but I am willing to do it all over again with a few modifications. Next time I will definitely up the spices the way I accidentally did, use skinless thighs and cook them covered for as long as it takes – maybe 40 minutes for 8 thighs or even less. The purpose of removing the lid was to crisp the skin but because lots of flesh was exposed to hot oven air and not protected by the skin, it got dry and unappetising. I am wondering about the need for such an aggressive heat during the initial cooking – I loved the way eggplant turned out and mingled with the garlic and olives but would the same magic happen at a lower heat?
re: herby
Clay Pot Chicken with Eggplant, Garlic, and Green Olives, page 417.
I did this dish in a Romertopf clay pot (one chicken, everything else more or less halved). I pulled the skin off the breasts (as I like white meat and no skin), but left most of it on the thighs and legs (as Mr. NS likes dark meat with skin!). The recipe calls for 50 minutes at 475º covered, and then and additional 15 to 20 minutes uncovered. Although I started the clay pot in a cold oven, and let it make its slow climb to 475º, the chicken was still quite done at 45 minutes. Consequently, I only let it brown uncovered for a few minutes.
I enjoyed reading herby's take on this recipe, describing the vegetables melding into an amazing sauce. I should have looked at it that way! As it was, I saw them as a bit soupy and overcooked, because my expectation was to have nice chunks of eggplant to eat alongside of the chicken. I got big Greek olives, so I halved them. We did enjoy the taste of this dish, especially with the big chunks of garlic and the lemon zest on top.
re: herby
Clay Pot Chicken with Eggplant, Garlic, and Green Olives, p. 417
herby's description of the eggplant and garlic led me to try this dish a couple of days ago, taking into account her issues with it. I used one medium-to-large eggplant, around 12 cloves of garlic, 4 skinless chicken thighs, and the full amount of herbs and olives. I cooked it in a covered stainless casserole for 30 minutes, then stirred and cooked for 25 more minutes covered, but dropped the heat to 450. I had unaccountably neglected to get lemons, so unfortunately had to skip adding the zest at the end. After tasting, I thought a bit of acid would brighten it (as I'm sure lemon zest would), so I added a sprinkle of red wine vinegar.
I liked the way the mellow roasted garlic flavor infused the broth, chicken, and eggplant. My eggplant was meltingly soft, but even with the olives and vinegar, the dish didn't have quite enough complexity for me (again, I'm sure the zest would have helped). There was a ton of liquid by virtue of cooking it covered and in hindsight, I though it might have been a good idea to take out the chicken and let the liquid reduce on the stove, as I had used a burner-safe pot to cook it.
I wanted to doctor the leftovers a bit, so I chopped some canned tomatoes and sauteed them and their juices in a bit of olive oil, then added a splash of white wine and let it reduce a bit before adding the leftover chicken, eggplant, etc., along with a couple of handfuls of baby arugula that needed using, and covered the pan until the arugula wilted and everything was hot. I also stirred in a bit of fresh dill right at the end. This ended up being delicious, much more balanced and complex. I think the tomatoes and wine added a lot.
Sauteed Chicken with Shallots, Tomatoes, Capers and Sage pg. 411
This was a nice skillet-braised chicken recipe. Nothing earth shattering, but tasty and pretty easy. I modified this a bit by using all chicken thighs instead of a cut up chicken. I also salted the chicken liberally prior to sauteeing it. as I always prefer to do it that way and due to the warning about possible underseasoning in these recipes (thanks, llm!) I also substituted white wine for red wine since that's what I had open in the fridge and with only 1/3 cup, I didn't think it would make a tremendous difference.
Anyway, the chicken and a bunch of shallots (halved if large-- I had some monsters that I quartered) go into the pan to be browned in olive oil. She specified 1/4 c olive oil, but I prob used less than this. Once browned, wine, balsamic vinegar, tomatoes (canned in my case), capers, sage and S&P are added. This is brought to a boil and covered for 15 minutes. She then specifies to turn everything over, raise heat and cook uncovered for an additional 10 minutes. I shortened the overall time since I was using only thighs and probably needed 12 minutes covered and another 5 minutes uncovered. At this point I adjusted for salt and pepper. Tasted good but A LOT of fat in the sauce. I took the chicken out and skimmed off some fat that I could with a spoon, but given the chunkiness of the sauce, it was hard to skim off.
The final result was very nice. Tasty and satifying-- the capers added a nice briny kick and the large quantity of shallots ( 4 large) was a nice change from the usual onion. I must say that this didn't taste Greek to me, but maybe that shows how little I know about Greek food.
I will likely make a version of this again. I might add kalamata olives if I make it again. I think they would fit right in and complement the capers. I would also continue to use less oil and probably drain out the excess chicken fat after browning the chicken to make the final result less oily. I also think the sage didn't really come through much (I used fresh). To be honest, this didn't bother me because I'm not the hugest fan of sage. I think lots of other herbs could be added as well-- I always think of oregano as the stereotypical Greek herb, and I think it would taste great here.
re: greeneggsnham
Sauteed Chicken w Shallots, Tomatoes, Capers and Sage - p. 411
Though I haven't made this dish for a couple of months, it is a dish from this book that I've made on a few occasions since first trying it in Nov 2010. I thought I'd add my recipe notes here in case they are of use to others.
This recipe delivered on all counts and produced a delicious, flavourful dish with a rich-tasting sauce that gave the appearance of being cooked for a much longer timeframe. Changes I made to the recipe were the substitution of canned Italian tomatoes for the fresh (which were flavourless from the supermarket this week) and, I also added 2 tsp of fresh, chopped garlic. I cooked with 4 bone-in, skin-on chx breasts and had to extend the simmering time to account for the fact that these breasts were massive. This worked out well as it allowed the sauce flavours to further develop. I served this over some steamed brown rice. Yum!
I've also added olives (both green and black) to this dish and we've enjoyed this addition. When serving over rice, we've topped w some crumbled Feta too.
re: Breadcrumbs
Very helpful notes. Thanks so much.
re: Breadcrumbs
Thanks for the report. I think adding garlic is a great idea. Will have to try that next time. And I think there will be a next ime for us. Like most braises, the leftovers of this have been great!
re: greeneggsnham
Sauteed Chicken with Shallots, Tomatoes, Capers and Sage, Pg. 411
My turn for the sauteed chicken. Heeding all the amendments, deviations, and comments of those who went before me I made this recipe with "everything but the kitchen sink": Less oil, 4 large bone-in chicken thighs, 8 large halved shallots, 4 slivered garlic cloves, 1/2 cup red wine, 1/3 cup Balsamico, 2 chopped tomatoes, 10 pitted Kalamata olives, 1 t salted/rinsed/drained capers, 1 t crumbled dried sage, 1 t dried Greek oregano, 1 t each S & P. I cooked each phase a few minutes longer than the stated times in the recipe.
The finished dish was absolutely delicious. Well seasoned with distinct flavor notes coming through with each bite. Admittedly there was more oil than usual floating around the dish but I simply pushed it aside and reminded myself of the good health qualities of the organic first cold pressed extra virgin Greek olive oil I used... We both enjoyed this tremendously and will make it again.
The chicken was plated with another helping of the Tzatziki with a side bowl of Cauliflower Salad found on page 198. I kept dredging florets in the chicken sauce. Terrific.
re: Gio
My turn for this and I have nothing much to add apart from we enjoyed it very much. I used two skin-on, free-range chicken breasts and only one TBS of oil, which was plenty if you cook the chicken skin-side down to start with. The cooking time was about right and I didn't add salt as the capers were salted. I served with purple sprouting broccoli dressed with oil and lemon and a tiny bit of chilli, and some crusty bread for the delicious sauce.
Chicken Neo-Avgolemono p. 409 (half recipe)
Let me preface my review by sharing that I do not know what a traditional avgolemono sauce tastes like. Greek cuisine is brand new to me. My husband tends dislike lemony flavored dishes, so I took a chance with this one.
Saute chicken pieces (we used 3 chicken thighs) in oil until browned. Add lemon juice, shallots, rosemary and salt & pepper. Reduce heat to medium and cook (turning) until the chicken is cooked through. Set the chicken aside and make a sauce by adding white wine, then add lemon zest, mint and spoon over chicken with chopped egg.
The chicken was nicely browned and moist and the savory, lemony (but not too much so) sauce added a nice touch.
The next time, I would use less oil. Even though only 1 T was used, because the chicken releases its own fat, it was a little much. I think I'll try 1/2-3/4 T oil and see how it works. I would also watch the shallots more diligently. My shallots ended up quite dark and I ended up piling them up on the side during cooking to prevent them from burning to a crisp. I'm not sure how much the chopped boiled egg added to the dish, but it certainly didn't distract. Easy to pull together after work.
Sesame-crusted Roast Chicken in Tahini and Caper Sauce, p. 416
Despite a kitchen disaster mid-way through this dish which may have contributed to problems with the sauce, I really liked this chicken. The chicken came out moist and the skin crisped up fairly well. The sauce was great with it.
The oven is preheated to 450F and the chicken is rubbed inside and out with a mixture of sesame seeds, lemon juice, olive oil, and salt. The chicken is the placed in a baking dish just large enough to hold it snugly and covered. The chicken roasts until it begins to turn golden, about 55 minutes.
I used a 9" glass pan and about 25 minutes into roasting, it shattered. Fortunately, the pizza stone caught most of the glass shards, but we had to interrupt the cooking process to transfer the chicken to a new pan and collect the shards. From the sounds of it, I also lost quite a bit of the chicken juices when the pan exploded.
After 55 minutes, the chicken is uncovered and the pan juices go into a saucepan. The juices get set aside to cool so the fat can be skimmed off and the chicken goes back in the oven to brown and get crusty (the book says 10 minutes more, but my chicken needed 15).
While the chicken rests and the the chicken fat is skimmed off, tahini and capers are added to the chicken juices. I needed a bit more water, probably thanks to the exploding pan issue. The sauce is whisked and then brought to a boil and whisked again. While this was happened, the BF was cleaning up some of the glass shards that had cooled. He cut himself and I went to see if he needed help and when I came back the sauce had separated. I tried to get it back together, but at that point just wanted to eat, so instead of a sauce, we had more of a grainy tahini butter. It was still good, but not ideal!
re: TxnInMtl
Wow, sorry about the exploding pan. I'm glad no one was seriously hurt. But, thanks for reporting on this recipe. I'm very interested in trying it!
re: TxnInMtl
Eek for the exploding pan! I'd totally missed this one so I'm glad you pointed it out. It sounds like an interesting dish which I'd like to try.
re: TxnInMtl
A dish based on Sesame-crusted Roast Chicken in Tahini and Caper Sauce, p. 416
I made a dish that was inspired by this recipe, but is rather different. Still, it was really good, so I thought I'd report back to you on it anyhow.
I had a large, skinless but not boneless chicken breast to work with. So I put the chicken into a ceramic pie plate, mixed 1 tbsp lemon juice, 1 tbsp tahini, and 1/4 tsp salt together, spread the mixture over the chicken, then sprinkled it with 1 tbsp sesame seeds. I roasted it at 350 for 35-40 minutes, until the thermometer registered 160. (It took longer than I thought it would).
My, was that tasty! The chicken was perfectly moist and the lemony, seedy tahini coating was delicious. I suppose I could have garnished it with capers, in keeping with the recipe, but it didn't really need it. Served it with roasted butternut squash and roasted fennel.
Happily, no pans exploded! And someday I'll make the real recipe, since that one sounds great too.
re: TxnInMtl
Sesame-crusted Roast Chicken in Tahini and Caper Sauce, p. 416
Made a half recipe of this last night using four smallish chicken thighs. I roasted them covered at 450 for 28 minutes, then drained off the pan juices, and returned the un-covered chicken to a hot oven for an additional 15 minutes, meanwhile I started to assemble the sauce. The gorgeous smooth sauce was ready maybe three minutes before the chicken, so I set it to rest. Mistake! Sometime in those three minutes the sauce seized and separated. It still tasted fine, but gosh did it look like a curdled mess. Oh was I mad--throwing pot holders around the kitchen mad!
Anyway, taking this experience w/ TIM's, I'd emphasize that this is a sauce that cannot rest. Still if you like sesame chicken, do try this dish, or various takes on it, because the flavor combination really is very tasty, even if the sauce seizes!
re: qianning
At least they were potholders and not pots, qianning!
Thanks for the tip, though. I hadn't noticed this recipe, but it sounds good, and I've got tons of tahini here, and I can never think of things to do with it.
re: qianning
That's so frustrating about the sauce, but it's somewhat comforting to know it wasn't just me!
re: TxnInMtl
TIM: definitely not just you.....compared to your travails, though, i got off lightly.
NCW: Mr. QN concurred with your sentiments potholders vs pots & pans.
re: TxnInMtl
I completely missed this--glad you were able to savage the dinner. Wonder what happened with th dish. Scary!
re: nomadchowwoman
Okay, I know it's a typo, but I did laugh out loud at 'savage the dinner'! Take that, dinner!
re: Karen_Schaffer
We haven't done a Viking cookbook yet! I laughed too.
re: Karen_Schaffer
re: TxnInMtl
Sesame-crusted Roast Chicken in Tahini and Caper Sauce, p. 416
I was inspired to make this by Karen and qianning. Over the weekend, Mr. MM bought two jumbo packs of supposedly boneless, skinless chicken thighs for something I was making. Unfortunately, they were skinless, but not boneless. Not his fault. The package really did say boneless. I was put in the hectic situation of having to bone out about 20 thighs pronto. Which I did. We set aside four thighs for a later meal. What I was absolutely sure of, was that I did not want to have to bone out those last four thighs. I had enough of that yesterday. So I went looking for a dish, and naturally turned to the COTM. When I saw that Karen had made this with skinless, but not boneless, breasts, and qianning had made it with thighs, I decided this would work for me.
So the chicken thighs were tossed with lemon juice, sesame seeds, olive oil, and salt, and put in a pan covered with foil, and baked at 425 for 20 minutes. At the end of this time, I drained all the liquid from the pan into a small saucepan, and put the chicken back in the oven, uncovered, for another 5 minutes. Meanwhile, I heated the pan drippings and whisked in the tahini and capers. Served the chicken with the tahini sauce over, with some potatoes on the side, and a simple salad of greens with vinaigrette and a dab of feta.
So this was quite good, and pretty simple for a nice weeknight meal. Mr. MM, who does not normally care for capers (he gets them anyway), said that he liked them in this dish. The capers provided most of the salt for the sauce, and the tahini is a strong flavor that was not overwhelmed by them. Having made the dish this way, I think I would continue to do it the same way, rather than doing a whole chicken. That's a bit unusual for me, since I typically would prefer to cook a chicken whole. But this really worked, so I'm inclined to stick with it.
re: TxnInMtl
Sesame-crusted Roast Chicken in Tahini and Caper Sauce, p. 416
I decided to make this as my final recipe (for a while, anyway) from this COTM, as it sounded good, despite the various mishaps associated with it. I made a half-recipe and opted for boneless, skinless thighs, which went into an oven-proof skillet. Since there was still plenty of fat on the thighs and the pan was covered, I thought skinless would work ok, but they probably would have benefited from the skin's protection: after 30 minutes at 450 (too long, but the thighs were pretty large), the chicken was obviously overcooked. Since I did want to brown it a bit, I popped the thighs back into the oven anyway for 5-6 minutes while I made the tahini-caper sauce, which turned out great (very similar to the tarator sauce we love on lamb). But even the sauce couldn't save the dish--the chicken was tough and rubbery from the overcooking.
I served this w/Thai red rice, roasted carrots w/pomegranate molasses, and brussels sprouts.
Tzatziki, p465
So yeah, tzatziki. Not the most innovative of dishes, which I've made loads of times. Which means I didn't have high hopes of this version - but I was wrong! This was probably the best tzatziki I've ever made.
Easy, peasy prep. Chop 2-4 cloves of garlic with 3/4 tsp of salt. I used three smallish cloves. Stir into 1.5 cups of plain yogurt - in my case a mixture of Greek Cypriot-style yogurt and Turkish yogurt (which is imo the best). Add finely chopped, peeled, deseeded cucumber, chopped mint, black pepper and a TBSP of wine vinegar. This last ingredient I think is what really made it for me. I've never added vinegar to tzatziki before but it resulted in a perfectly balanced dish, with a hint of acidity from the vinegar. I also liked that the cucumber was chopped rather than grated. It also wasn't salted and drained, just squeezed a little.
A lovely refreshing dip that I can't wait to make again. I served it as part of a mezze, with some houmous, butternut squash dip (Ottolenghi recipe), pickled peppers and those tinned Greek beans in tomato sauce (gigantes) which I love.
re: greedygirl
gg, I'm so glad to read your review. We LOVE this Tzatziki which has been our "go-to" tzatziki for a while now. I totally agree that somehow, the red wine vinegar transforms a good dish into a great one. We picked up some pinot noir vinegar in the fall and have been using that recently with wonderful results. We love this tzatziki so much that I make some at least once every two weeks.
I've pasted a link to a thread where I'd recommended the recipe to someone here as I also attached a photo of the pressed Greek yogurt I use in case someone here can read the label for me. Also, I've attached a pic of the O&C tzatziki. I'm making some tomorrow so will post a fresh pic here too..
re: Breadcrumbs
I'm glad it's not just me that thinks this is stellar. It reminds me a bit of the moment I discovered the Vietnamese Fried Rice in the Pham book - how can a few simple ingredients taste so good?
re: Breadcrumbs
Have you tried the beet tzatziki, Breadcrumbs?
re: greedygirl
I'm actually making it today gg!! I roasted my beets this morning and one of the large ones has been set aside for this dish. I'll be back to report later on.
re: greedygirl
Stay tuned for my beet tzatziki report, which I'll be posting in bit...
re: Breadcrumbs
So as I mentioned above, I made this again today. Needless to say we thoroughly enjoyed the dish. Tonight I served it along w the Lamb Kebabs in this book and it was great to contrast it w the Beet Tzatziki the author suggests serving w that recipe. I've reviewed our experience w the Beet Tzatziki below and I must say, once the taste test was complete, we preferred this tzatziki on its own (w pita) but the Beet Tzatziki won out as the perfect accompaniment to the Lamb. Both tzatzikis are winners in our books!!
re: greedygirl
Thanks for the great review, and for bringing this one to my attention! I was planning on making it the other day but then went with my standby tzatziki due to all of the recent misses that I've been having in the book. The red wine vinegar is why I skipped over the recipe in the first place. I'm happy to hear that it works so well in the dish. I'll have to give it a try soon.
A bit off topic, but what is this ottolenghi dip that you speak of? Can't recall seeing it in Plenty, but it sounds lovely!
re: Allegra_K
It's a recentish Guardian recipe - here's the link:
The recipe makes a ton - I sent my friend home with some because he loved it so much and we were never going to get through all the leftovers.
re: greedygirl
what type of potato do you use? I looked up charlotte and it seems like a yellow fingerling?
re: Madrid
I haven't actually made the potato recipe, but a charlotte is a waxy potato often used in salads.
re: greedygirl
Great, thanks! It sounds superb. Did you use the date syrup?
re: Allegra_K
I did - found it at a wonderful local shop which sells just about everything you'd ever need.
re: greedygirl
My favorite Greek cookbook also uses red vinegar. I have bought some Greek red vinegar for this purpose, and I love the result. The Greek vinegar is less acidic and maybe a tad sweeter? Also is wonderful in a smoked eggplant dip.
re: smtucker
What is your favorite Greek cookbook?
re: smtucker
smtucker, I made tzaziki that you posted on the other thread and it is wonderful. Was going to make it out of this book but after comparing ingredients changed my mind and made yours:)
re: smtucker
Thank you! I will look for it. Any other gems in this book that you love?
re: smtucker
Just went on Amazon to check out The Periyali Cookbook by Holly Garrison and wasn't able to glean too much info about this book. What makes it your favorite? Can you elaborate on some of your go-to recipes out of this book?
I really don't have a Greek cookbook in my ever expanding collection and would be open to adding the right one to my library. The closest thing I have to a Greek cookbook is my Sephardic Cookbook that is a collection of Rhodesli recipes (Rhodesli as in from the Island of Rhodes).
re: dkennedy
DKennedy, I ordered used copy of this book from Abe's for under $2 plus shipping - tzatziki rcipe alone is worth the cost. Maybe we will get a thread going - cooking from the books most of us have not head about or somethng along these lines:)
re: dkennedy
This is one of my favorite cookbooks because I love the food I make when using it!
I am a big meze lover and have made all the recipes [that don't include shellfish] in the first half of the book. As I mentioned before, we make these dishes over and over and over because they are good.
I haven't spent as much time on the "entree" portions of the book since that isn't my favorite part of the Greek cuisine.
I have no recollection of where I picked up this book, but it was because we already liked Greek food, especially the meze. To buy all the items we liked in a restaurant was far too expensive so I decided that we could learn to make them at home.
Hope this helps.
re: smtucker
It does, SMT, thank you.
re: smtucker
I purchased the Periyali Cookbook. I made yogurt out of sheep's milk yogurt and then made the tzatziki. It is delicious indeed. Like you, I will reserve the sour cream for special occasions. Thanks for making us aware of this.
re: BigSal
You are most welcome!
I have been meaning to post a list of my favorite recipes from the book. This will give me a little more incentive after this "in real life" project is finished.
re: greedygirl
Tzatziki p. 465
Thanks for bringing this to our attention. A simple and refreshing version. The vinegar does brighten up the sauce.
re: greedygirl
Two bests out of this book posted today (this and Gio's report on Greek Salad). I know what I'll be making when my husband gets back in town.
re: greedygirl
Tzatziki, Pg.. 465
There's nothing I can add to all the glowing reports of this Tazatziki recipe except to add our accolades too. I increased the FGBpepper amount a tad and used fresh dill instead of mint. We loved this version with the vinegar. I served it with the rice and lentil pilaf on page 237 and grilled and oiled country bread fingers.
ETA: The Recipe, if anyone is interested:
re: greedygirl
Tzatziki, p465
Greedygirl describes the process well above. I made this tonight and it was quite good. [Not quite as good as my usual version.]
I used dill instead of mint and white pepper instead of black. My yogurt was Stonyfield which I drained for five hours.
Was a delicious accompaniment to the Ground Lamb Kebabs [page 391.]
re: greedygirl
Tzatziki, page 465.
After all these positive reviews, I couldn't pass this one by. Details are well described above.
I had leftover Beef Kapama from the other night, and decided to use it in Greek-ish tacos. I made the tzatziki to accompany, with several other taco additions. I made approximately a half recipe. It's hard to tell what a "small cucumber" is; I used half of an English cucumbet, and a combination of mint and dill.
I thought this was delicious; I had some difficulty not just eating it all with a spoon! Without a doubt one of the best tzatzikis I have eaten. I enjoyed the process also, I did the salt and garlic, and then the herbs, with a mezzaluna, which I found much more rewarding than any kind of electric chopper or processor (which I am prone to rely upon)!
re: greedygirl
Tzatziki, p. 465
Add another fan to the roster. I used two cloves of garlic, and both dill and mint. My cucumber was the standard American type with higher water content, so I elected to grate, salt, and drain it before squeezing. I used it to top fresh salmon and mushroom burgers (a Jacques Pepin recipe), which was a good match; and the leftovers went on top of leftover St. Patrick's Day colcannon (mashed potatoes and greens) fried into cakes for my lunch today.
re: greedygirl
Tzatziki [Two ways--traditional and beet], p. 465, 467
I've had this cookbook a few years and the traditional tzatziki is one of the recipes I had used a few times. Like others, I love this version. I made it again yesterday b/c I knew one of our guests hates red beets and I definitely wanted to try the beet tzatziki. So I made both.
I used chopped mint and four cloves of garlic in in the traditional version; chopped dill (and one garlic clove) in the beet version. Per breadcrumbs's tip, I grated my beet (using a Microplane cheese grater) and did like the resulting texture. I served these with warm pita triangles along with our dinner of lamb in filo and lentil-rice pilaf.
Both were excellent, but I really loved the beet tzatziki--and love the color. And, lo and behold, the red beet hater tried it, liked it even better than the traditional, and even took some home.
re: greedygirl
Tzatziki Pg. 465
This makes a lovely thick sauce for dipping or topping meats such as kebabs. Really nice flavour and I love her technique of mining the garlic with the salt. I added a bit of pepper, a bit more salt, and a bit more acid. Tasty!
re: delys77
I wish I had used the grater for the cucumber like I usually do. And I wish I had remembered to run out to the garden to see if any mint was growing because I totally forgot until the last minute and then it was too late. I have some left and I'll do that today and try it again. And I wish I had taken it out of the fridge sooner, it was just too cold. Really liked the technique with the garlic!
re: sarahcooks
I've used dried mint in a pinch when I didn't have any fresh and it still comes out good.
Chicken Kapama (half recipe) p. 414
Brown chicken pieces (we used chicken thighs) in oil (I used 1 T oil instead of 1.5 T) and set aside. After browning, I got discarded half of the oil/fat and then added sliced onions and cooked just to coat with oil, then tomato paste and dry red wine is added until it boils. Next add coffee, brandy, chopped tomatoes (canned for me), bay leaf, honey, cloves, cinnamon stick and s&p. Simmer covered until sauce is thickened (I started checking on mine at the 20 minute mark). Continue to simmer uncovered until the sauce is thick and glossy (I started checking at the 20 minute mark). The chicken then rests 10 minutes before serving. The recipe says to serve with watercress which unfortunately still sitting in my fridge. Oops! We served this with new potatoes with mint and spring onions. Although, the potatoes were tasty, I think a pasta or rice might be a better vehicle to mopping up the sauce. Bread would have been a welcome addition to our meal as well. Next time I'll use skinless thighs as the skin loses its crispness after simmering so long.
We enjoyed this cinnamon spiced stew. The sauce was delicious. It was savory and sweet (but not overly sweet) and the chicken was moist and tender. My husband eschews sauces that have a dominant tomato taste and does not enjoy the taste of coffee (hot cocoa for him). Despite both ingredients being in the recipe, it was enjoyed by the Mr.
re: BigSal
I was curious about this recipe, but like your husband, my BF also dislikes dominant tomato flavors and coffee, so thank you for your report! I'll have to give this a try soon.
re: TxnInMtl
I hope the two of you enjoy it.
re: BigSal
Chicken Kapama pg 414
We really enjoyed this too. Not much to add to Big Sal's comments, except to say that following her cue I removed the skin from the bone in thighs that was using, and served the chicken with rice.
re: qianning
ok, I thought I had rotated the picture, and now I can't seem to edit it! oh well.
re: qianning
Sideways picture or not, the meal looks delicious! And unlike me, it looks like you remembered to serve the chicken with watercress. Glad you enjoyed it.
re: qianning
Wow, what a lovely meal qianning...so appetizing! I've just finished my dinner and you've made me crave this!!
re: qianning
Here ya go Q...
re: qianning
Years ago I downloaded a graphics editing program from a site called IrfanView. It's the Best...
Beet Tzatziki, p. 467
This is a simple dish to make in the tzatziki mold: A clove of garlic crushed with 1/2 teaspoon salt is stirred into 1 1/2 cups yogurt (Fage in my case), along with a tablespoon of minced dill and a finely chopped, large cooked beet (I roasted mine). This was a neat, if different, variation on the fresh taste of cucumber tztziki. I liked how the sweet, earthy beet contrasted with the tangy yogurt, the whole set off by the garlic, salt, and dill. Just a note: when I mixed this up, it was bright pink from the beets, streaked with white. When I took it out of the fridge to serve with dinner, the whole had become a shocking fuchsia color throughout. Really something to see, and quite a bright spot on the plate!
re: Caitlin McGrath
Beet Tzatziki – p. 467
Full disclosure, this recipe did not immediately appeal to me when I flipped through the book and, if it hadn't been called for as an accompaniment to the Ground Lamb Kebabs I was making, I don't think I'd even bothered to try it. So fast forward several hours and I'm delighted to report that I gave this a try as we absolutely LOVED this dish…with and without the Lamb Kebabs.
As Caitlin points out, the earthiness of the beets play beautifully w the tang of the Greek Yogurt and in our case, proved to be the perfect partner to the unctuous flavours of the lamb.
I prepared my recipe w roasted candy cane beets so I didn't achieve the vibrantly coloured dish that Caitlin reports. Instead my Tzatziki was pinkish in colour. I should also note that while I followed this recipe as set out in the book, I did opt to grate my roasted beet vs dicing it as the author suggests. I didn't think we'd love the texture of small cubes in the tzatziki and felt the grated vegetable would incorporate more effectively.
We enjoyed this very much, I know this healthy dish will be part of our regular rotation.
Here's a link to my review of the Lamb if folks are interested:
re: Caitlin McGrath
Beet Tzatziki pg. 467
Thank you Caitlin and Breadcrumbs for highlighting this one. I don't think I would have made it without the positive reviews. But this was actually very easy to make because I used the packaged steamed beets from TJ's so since I was making the regular cucumber tzatziki anyway, it was very easy to make this variation as well.
I served this with kebobs made from a mixture of ground lamb and beef (not the recipe in the book because I just didn't have the ingredients needed) and it is a delightful accompaniment to grilled meat. I think it was wonderful just on pita as well though. The TJs beets were actually quite sweet and that sweetness balanced well with the tang of the yogurt, the garlic and dill. My 3 year old daughter was quite tickled by the bright pink color, but didn't really like it and my 5 year old son really liked it, but asked if I could make it blue next time :)
re: Caitlin McGrath
Beet Tzatziki Pg. 467
I wish I had read these posts before I forged ahead with my attempt at this recipe. I'm not usually over sensitive to presentation but the colour of the final dish was distinctly unappealing to me. I was having the in laws and my sister over and I must have told them a dozen times during dinner that there were no chemicals in the dish, since the colour looked so synthetic.
Flavour wise I thought it was pretty good, although I do think BC's suggestionof grating the beets would likely yield a nicer texture.
Perhaps it would be a fun dish for themed party, or maybe kids would find it fun, but the sight of it just turned me off.
re: delys77
Oops, didn't save the picture correctly, but you get the idea.
re: delys77
Funnily enough an received an email from one of my dinner companions asking for the recipe ha ha, so it looks like the colour was appealing to some. I think the idea of going with a less aggressively coloured beet would like result in a more palatable (to me anyway) colour.
re: delys77
Late I know but here it is...
re: delys77
Funny--I love the color.
re: delys77
Fascinating to compare the picture posted by Breadcrumbs and this one. The colors are almost on different color wheels.
Sorry your dinner didn't turn out as expected. Always a disappointment.
re: delys77
That's pretty much exactly the color my beet tzatziki turned out. If you enjoyed the flavor of it, perhaps making it with golden beets, or the striped type Breadcrumbs used, would be a good possibility, as it would take care of the aesthetic issue for you.
re: Caitlin McGrath
Beet Tzatziki Pg. 467
I loved this with the lamb kebabs and thought the color was quite fun. The BF said it's one of the best thing I've done with beets and given how many beet dishes I've done this winter thanks to the CSA box, I'm taking that as high praise! He very finely chopped the beets, so the texture wasn't an issue.
Classic Skordalia - Potato Skordalia – p. 461
We love Skordalia and have enjoyed it at a number of Greek restaurants. Until now, I'd never made the potato version. Many years ago, Martha did a Greek Easter feature in her magazine and included an Almond Skordalia recipe that was made w soaked dry bread instead of the potatoes. Martha's dish was topped w gigante lima beans and has been a staple at our house ever since. Obviously it was the bar by which we'd be measuring this recipe.
While we enjoyed Ms Hoffman's version, I have to say that we do prefer our T&T favourite from Martha. That said, I do think that this author's version suffers for being prepared in the food processor which, despite my efforts to ensure I didn't "over-mix" still managed to produce a gelatinous textured spread.
I will definitely make this again and mash the potatoes w a fork prior to incorporating the other ingredients, as we're keen to try an authentic homemade version of the classic Skordalia.
FYI, prep is pretty simple. After boiling your potatoes you simply combine them w blanched almonds, garlic, olive oil red wine vinegar and salt. As noted, Ms Hoffman has you process this mixture however I do think it would be best to combine by hand. I should also note that I found the quantity of garlic and olive oil to be extremely excessive. The recipe calls for 1 cup of olive oil and I used ¼ cup…it also calls for 15 cloves of garlic which I found to be an outrageous amount. Instead I used 2 cloves. I didn't have time to look up this recipe in my other Greek cookbooks but I'll definitely do so as I'd love to see how the recipes compare.
Nevertheless, this still was a tasty dish that everyone enjoyed. One of my guests even asked for the recipe. I'd also love to try this w roasted garlic vs fresh.
re: Breadcrumbs
Classic Skordalia - Potato Skordalia, page 461.
Breadcrumbs made the wise decision here, I wish I had read her review before I threw this together.
I did use the full 15 cloves of garlic with ONE potato. I held back on the olive oil however, probably using a quarter of the amount called for. I like skordalia with a mashed potato consistency, and thought it would be too liquid with a cup of olive oil (not to mention, too oily). So the end result? Edible, but much too garlicky! And I never say that. I usually pair skordalia with roasted beets, but in a hurry last night, I purchased some beets tossed in vinaigrette. This worked OK, and was certainly easy. I will be trying to salvage this dish by adding some additional boiled potatoes and ground almonds.
After dinner I found my regular skordalia recipe. It calls for 5 cloves of garlic to a pound of potatoes!
re: L.Nightshade
Your photograph is lovely LN and I'm sorry about the garlic. Something must have been lost in translation w this recipe in terms of the quantities/ratios. I'll keep my fingers crossed that you're able to salvage it w your additional potatoes.
re: Breadcrumbs
Thanks Breadcrumbs! I should have gone with my intuition like you did. Much too harsh, even for us garlic-lovers. I will definitely try extending it with more potato and almond. Don't want to waste the labor of peeling all that garlic!
re: Breadcrumbs
OOPS wish I'd read your post before making it for dinner tonight-- I imagine this is going to be a garlic-fest (and I love garlic). My question is, what else can I use this with-- I made it to serve on top of the white bean soup, but I know I will have lots left over (particularly if it is as garlicky as I think it is!)
Chicken Baked in Yogurt with Red Onion and Grape Leaves p.412
This lovely oven-baked dish features a creamy, mildly spiced sauce made of tangy thickened yogurt and pungent grape leaves over meltingly tender skinned chicken pieces. I selected this recipe based on the ingredients that needed to be used up in my fridge, and I'm glad it was chosen, as it was quite pleasant.
A sauce is made of yogurt, mint leaves, a chopped bay leaf (which I left whole after reading Herby's review involving inedible bay leaf bits in another dish) and warm spices like cumin, coriander, turmeric and white pepper. Chicken pieces are packed snugly into a baking dish (in my case a clay pot- I couldn't resist after all of this recent discussion of these cooking vessels, so I pulled out my thrift-store-find romertopf from the far reaches of the cupboard), scattered with red onion and grape leaf shreds, and doused with the yogurt mixture.
It is then baked, covered, for 40 minutes in a 450 degree oven. Because I did use the clay pot, I started it in a cold oven as per other user's suggestions. After 40 minutes, the lid is removed and it is cooked for another 20 minutes, until tender, and sprinkled with lemon zest.
I'm not sure if removing the cover was such a great idea, as the grape leaves sitting near the top of the dish were exposed to so much heat that they dried up to a crackly chewiness, and they were quite bit difficult to break down upon masticating. At times, I felt a bit like one of my ruminant friends, chewing my cud at the dinner table. Mooooving on.....
I was happy with this dish. It was slightly reminiscent of a briny, lemony version of an Indian saag recipe what with all of the spices and the yogurt going on, but it was quite nice. As I was in cleaning-out-the-fridge mode, I only had regular yogurt, and not enough of it to make the thickened version, which I think would have added more richness to the dish. I did cut the recipe in half, and would do the same next time, but leave the sauce, onion, and greens amounts as written. I would make this again.
re: Allegra_K
What great timing I am making this today. Thanks very much for the helpful info Allegra_K. Just wondering how you dealt with the partial skinning. I have a whole chicken waiting to be cut up but I was a bit perplexed to just pull at whatever skin would come off. How did you go about it if you don't mind my asking?
re: delys77
I was pretty diligent with the skin removal, and once my pieces were cut up, it was a breeze to just peel off.. The only ones I didn't bother with were the wing pieces that I had. I just cut off what skin and fat that I could and that was it.
Good luck with your meal!
re: Allegra_K
Thanks very much Allegra, just about to gt started here.
re: delys77
Chicken Baked in Yogurt with Red Onion and Grape Leaves Pg 412]
Sorry for the delay in posting this but it has been quite busy here. I made this dish a few days ago and it turned out very well indeed. I only had the one chicken so I cut it up and ommitted the wings (I couldn't skin them and am not a big fan of them anyway), but I did go with the full amounts for the sauce. I actually think this was the right balance between sauce and chicken as the results provided just enough sauce to cover chicken and rice.
The yogurt does tenderize the chicken quite a bit, despite the fact that the chicken doesn't marinate in it, and the sauce is much like a briny saag (thanks for the metaphor Allegra).
I was also worried about the leaves over browning so I took the lid off for only about 10 minutes at the end, and this was just right for me.
I did note that the leaves still had a bit more crunch than I would prefer, not from over browning, just from not having cooked down enough. I might go with smaller pieces than she suggests next time.
Overall this was an easy weeknight dinner, that definitely had a nice Greek feel.
Avgolemono Sauce
I'm finally participating again! I was too overwhelmed for months since my husband was travelling every other week for work, leaving me home alone with two little kids. I was barely managing to heat things up from the freezer. But I've started cooking again and managed to get the book from the library, so I started out with one of the easiest recipes in the book. My husband got back late last night, so I was just having a cleaning out the fridge meal. I had some leftover spinach ricotta ravioli (unsauced) and decided to make avgolemono sauce for it since I had broth, a lemon, and eggs. I only made a third of the recipe. It worked just fine, though I should have thinned it out a little more - it was a bit gloopy, but I think that's my fault for cooking it a bit too long.
re: sarahcooks
Welcome back, Sarah! Great to hear from you. I feel your pain. My husband works a lot of evenings/nights and I work days. With 3 little kids, there are days when we would starve if it weren't for Trader Joe's. Cooking while managing little ones just doesn't work that well!
Luckily I think this cookbook has a pretty good selection of weeknight-type meals, plus some braises that will work well as leftovers.
re: greeneggsnham
Sorry to get off the topic but wanted to pass this onto Sarah, GEH, DQ and others with small children and active families. The Everlasting Meal has been praised for offering good recipes for busy people and most importaly ways to cook when life is busy. I have not read it yet (not in my library system) but ordered it because I think this might be THE book that my daughters will benefit from. I will report on it in April after I unite with the book and have a chance to read through. Very good reports and worth looking into.
Sweet Potato Skordalia, page 463.
I am a longtime fan of traditional skordalia with a russet potato base, especially served with roasted beets. So this recipe using sweet potatoes intrigued me. Full disclosure, as I was assembling it, I didn't feel it needed as much oil as specified in the recipe, I probably used about half as much. Also, I didn't find the need to add water as stated.
After boiling and straining the sweet potatoes, they are blended with ground almonds (an alternative offered to the pine nuts in the recipe), garlic, olive oil, vinegar, salt, and cayenne. Here the recipe calls for thinning with water, but I skipped this, as I was quite happy with the texture and consistency.
As eager as I was to try this dish, I struggled to find the proper vehicle for it. The beets I usually serve with skordalia seemed too sweet to go with this version. So I just served it as an appetizer with pita bread. And I absolutely loved it! It's sweet, nutty, garlicky, with just a little bite from the cayenne. I served it with a couple additional finger foods before dinner: olives, gigantes (from a deli), myzritha cheese, and the pitas. It was a hit!
I have some skordalia left over. I think it would be lovely in a filo pastry, with some shredded chicken maybe?
re: L.Nightshade
That is really pretty--but much lighter (in color) than I would have expected. I have to try it.
re: nomadchowwoman
I had a choice only between the pale yellow sweet potatoes, and the deeply colored garnet yams. Hoffman cautions to make sure NOT to use yams. Even though I think a garnet yam is really a sweet potato, and not a yam, I took no chances!
re: L.Nightshade
I am not sure I know the difference--and have never noticed whether the markets make a distinction. I need to read up on the issue. Generally, what we have here have bright or deep orange flesh. Occasionally I have seen garnet yams, which are different from what's ubiquitous here--but now I need to determine whether those are yams or sweet potatoes! Because I want to try that skordalia.
re: nomadchowwoman
I just remember reading somewhere that garnet yams and jewel yams are not really yams at all, but sweet potatoes. So I'm sure I could have used them, and gotten a brighter color. But this version sure tasted great! Can't wait to hear what you think if you try it.
re: L.Nightshade
Here is some info from homecooking.about.com:
The true yam is the tuber of a tropical vine (Dioscorea batatas) and is not even distantly related to the sweet potato.
Slowly becoming more common in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide.
Generally sweeter than than the sweet potato, this tuber can grow over seven feet in length.
The yam tuber has a brown or black skin which resembles the bark of a tree and off-white, purple or red flesh, depending on the variety. They are at home growing in tropical climates, primarily in South America, Africa, and the Caribbean.
re: L.Nightshade
I have seen the same warning (not to use yams when called for sweet potato) in many recipes possibly because here in NA the names are used interchangeably. I actually never have eaten a true yam and wonder I can find it here and then find a recipe for it. Would be fun to try:)
re: nomadchowwoman
I don't know why people can't accept that yam and sweet potato are used interchangeably in the U.S. I wish the pundits would stop railing against it. Language isn't logical, much to the dismay of purists everywhere. Yam is now a time-honored word, only one meaning of which refers to the 'true yam' which most English speakers have never seen or heard of.
Confusing the issue, I admit, is the fact that many folks try to make distinctions between the terms, e.g. that sweet potatoes are the light-colored ones and yams are the bright orange ones. Or vice versa. Ah, humans. We love to put things into boxes and are confounded when other people's boxes don't match up with ours.
Look, we can deal with the pepper/chile/black pepper confusion (plus capsicum, if you throw in British Commonwealth usage). Or currants referring both to small dried raisins and fresh red or black berries. Not to mention all of the American/UK terms: eggplant/aubergine, zucchini/courgette, arugula/rocket, rutabaga/swede, etc. That's language for you.
Lemon and Oil Marinade for Fish, p. 482
Hardly seems worth reporting on something most of us have probably done before--made a lemon-olive oil marinade for seafood--except as a reminder of how the simplest preps can be truly delicious. I made this super simple recipe--1/2 c ea. fresh lemon juice and olive oil and 1 tsp. ea. fresh thyme leaves and salt (I used kosher)--and marinated two halibut filetsin it for about a half hour tonight, then grilled the fish. DH raved as if I'd done something really special. (I didn't bother to disabuse him of the notion.) Served w/asparagus, quinoa, and a simple avocado-tomato salad, tonight's fish was an antidote to last night's fat fest.
Fruited Chicken, Pg. 420
What a nice dish this is. I know many do not like the combination of fruit and protein but having grown up with my mother's spicy "canned" peach compote which was eaten all winter with various roasts, I love the combination. This recipe for chicken and either loquats or apricots was just wonderful to me. Of course fresh apricots are not in season here but I had a bag of Trader Joe's Turkish semi-dried apricots so used them. I say "semi-dried" because they were still very soft yet noticeably drier than fresh. And, they were/are delicious. Much sweeter than our locally grown apricots which we devour when in season.
I followed the recipe exactly but had to adjust the amounts of ingredients because of the weights of the main ingredients, namely: I had 3 1/3 lbs chicken pieces (4 drumsticks and 4 thighs all bone-in with skin) instead of 5 1/2 lbs so used 6.3 oz apricots instead of 16 oz. To plump up the apricots I sliced them in half then marinated them in 2 T Metaxa till needed in the recipe.
Season the chicken with S & P. Heat olive oil in a pan (we used a large Dutch oven), brown chicken on both sides and remove to a platter. Do this in 2 batches if necessary. When all the chicken has browned and resting on the plate add the fruit to the pan along with chopped onion, garlic, dry red wine, hot paprika, coriander seeds (I used ground), and dried rosemary. Saute this till onion is translucent. Return chicken and any juices to pan, cook 20 minutes with cover cantilevered. Turn over chicken and continue cooking till chicken is cooked through. The sauce should have thickened and deepened in color. Be forewarned, G had to turn the heat to below medium so everything wouldn't stick to the bottom of the pan.
The finished dish was bursting with flavor. Heat from the paprika was noticeable but not overwhelming, the apricots had mellowed so the flavor of each bite was not too sweet, the dried seasonings added their kick to the foundation of the sauce. We both loved it and G helped himself to another full portion. I'd definitely make this again... perhaps with another type of meat. The basic rice pilaf on page 231 was the side dish..
Orzo and Beans with Mustard Greens, Olives, and Toasted Bread Crumbs, Pg. 257
This is one of those recipes one either loves or hates. G and I were split here and I'm sorry to say he Really didn't like this. At. All. To be fair, it took me several spoonfuls to understand the different subtle flavors. However, the more I ate the more I realized what a comforting and nourishing dish this would be for anyone after a hard day's work. Hoffman likens this to the Italian Pasta e Fagioli but I don;t see any resemblance... Here there are three components working almost against each other, orzo, great northern beans, and greens cooked very simply with virtually no seasoning.. I substituted escarole for the mustard greens because that's what I had. Granted the mustard greens would have given the dish a kick but even though I like bitter greens sometimes the MGs are too strident.
When I read through the recipe I instantly knew that beans cooked in plain water would be tasteless so I cooked them in a combination of ingredients per a recipe by Molly Stevens: [Escarole Braised with] Cannellini Beans, Pg. 55 - 56 from the COTM of October 2009 All About Braising. Here's the link to my report...
However, this time I followed the recipe exactly rather than insert extra ingredients as I did when I made it then. For Hoffman's recipe I chose great northern beans from a list also containing cannellini, navy and chickpeas and cooked them the day before.
The directions call for cooking the orzo and setting it aside then cooking finely sliced ribbons of greens. I brought a pot water to a boil, cooked the greens, drained them, put them into a large bowl, and squeezed lemon juice over. Then the orzo was cooked in the same water after it was brought to a boil again. These were then drained and added to the greens. The beans had already been cooked so they were nuked and added to that large bowl. The breadcrumbs are prepared, according to the recipe, by melting a bit of butter in a skillet, adding the crumbs and toasting for 3 minutes. I made the crumb and garlic topping on page 481. I'm glad I did because this gave a garlicky flavor to an otherwise unseasoned dish. The only real flavor here came from the delicious Stevens bean recipe.
To the large bowl of greens, orzo and beans add a small amount of pitted quartered Kalamatas. I included 2 t rinsed and drained salted capers. Drizzle with olive oil, toss and serve topped with toasted breadcrumbs. A lot of them. The side dish for us was a single vegetable salad of sliced tomatoes. Those were terrific on top of the plate of pasta and greens.
Toasted Bread Crumb and Garlic Topping, Pg. 481
This topping was made to use on the Orzo and Beans recipe on page 257 but it can be used on just about anything that requires such a finishing touch. The recipe makes 1/2 cup, I doubled it.
The ingredients: EVOO, a bit of butter, not too fine fresh breadcrumbs, chopped garlic. This does need salt and pepper, add it. Simple procedure: heat the oil and butter, add the crumbs and garlic, S & P, cook till a golden toasted perfection.
re: Gio
Orzo and Beans with Mustard Greens, Olives, and Toasted Bread Crumbs, Pg. 257
I'm about a week behind on recipe reporting thanks to having one arm in a cast, so thank you Gio for reminding me to post on this one (and shortening the amount of typing I need to do!). I made this with mustard greens and chickpeas. The chickpeas came from a batch I had cooked previously and frozen, so that cut down on the cooking time by quite a bit. My biggest complaint with this recipe was the breadcrumbs. Unlike Gio, I used the plain ones and I found they just dried the dish out for me and didn't add anything to the dish. The garlic topping is a great idea. I like the mustard greens quite a bit with the dish, but didn't like how much they clumped together after cooking. It was hard to disperse them evenly thoughout the dish (particularly one-handed and with less greens available than I needed). Overall, I doubt this will be a repeated dish for me.
re: Gio
Thought I'd pop back in here to report of our experience with the left over orzo and bean dish. Before reheating the L/Os I sauteed a diced carrot, 2 thinly sliced leek half rounds, and about 5 finely chopped garlic cloves in EVOO. When this soffritto was golden in went the orzo/beans/greens mixture. I added a 1/2 cup of the bean broth, added salt, pepper, Worcestershire, and Tabasco then brought it to a strong simmer to reduce the liquid. A scattering of chopped fresh parsley went over top each serving. We served this with an orange salad and Nigel Slater's Porc au Poivre. Everything went together beautifully and G admitted the rebirth of the horrible orzo dish was terrific.
re: delys77
Thanks Delys. I felt so bad when my husband kept mumbling with every spoonful the first time around, I felt I just to do something to save all that food. He was a good sport for taking the leftover challenge when he really didn't think it was going to work. And, truth be told, the original recipe Is a very healthful recipe.
Herb, garlic, and oil marinade for grilled meats p 483
This seemed like it would be really flavorful, but it just wasn't. Probably partly because my husband burnt the chicken on the grill a, so that overpowered the flavors a bit. I also read the recipe several times to find how long to marinade the meat and couldn't find any instructions, so I did it overnight. Only to then read in the intro paragraph it says "The dousing, Greek-style, is short - half and hour to two hours at the most." So I'm pretty annoyed with the format of the book, I think recipes should stand alone without having to read all the intros and side bars. I served this with tzatziki, pita, roast potatoes, and Greek village salad.
[Grilled] Venison with Sour Cherry Sauce, p. 448
We were gifted a venison roast and EYB steered me towards this recipe. I've never cooked venison before except for sausages, but this came out great. The sauce was delicious, just the right balance of sweetness to go with the meat. We don't have a grill right now, so I followed the directions for roasting, cooking to an internal temperature of 140F instead of just using the suggested cooking time.
To make, marinate a bone-in loin of venison (I had a boneless venison roast) in a mixture of red wine, balsamic vinegar, chopped onion, minced garlic, bay leaves, thyme, salt and pepper. I ended up marinating for 48 hours due to a last minute change in plans. The venison is then either grilled or seared and roasted. While the venison cooks, drained sour cherries are added to the strained marinade and simmered until the sauce reduces and thickens. Overall, it was a simple, but elegant dish and a definite success.


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Dado & Bea, on the Car
LomoThis photo was shot on film. Taken by yopanic with a Lomo LC-Wide (available in our Online Shop) loaded with Lomography Lady Grey B&W 400 35mm film in Padova, Italy. These tags describe this photo: black, white, lo-fi, weekend, dado, bea, car, and padova. Date: 2012-03-01. Time: Night. This photo can also be found in the album Lo-Fi Black & White Weekend.
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Listening to one voice can be like seeing through a keyhole; very limiting in scope. To get a holistic view of the customer experience, Paul hired IntelliShop to conduct mystery shops and survey his customers. We developed a custom web portal, allowing him to see it all quickly - in one easy-to-use place.
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Como podéis ver los resultados no han sido los esperados :( ella hizo la parte externa de la foto usando una máscara; y yo el centro usando otra, la opuesta. pero no ha cuadrado :(This photo was shot on film. Taken by larahacefotos with a Lomography Diana+ (available in our Online Shop) loaded with Lomography X-Pro Chrome 100 (35mm) film in entrena y barcelona, Spain. These tags describe this photo: doubles, dobles, 35, diana, máscara, larahacefotos, lilithmoon, cruzado, diapositiva, x-pro, swap, entrena, rioja, and barcelona. Date: 2012-09-05. Time: Afternoon. This photo can also be found in the album 1 swap with lilithmoon.
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Heritage Entertainment Center 3042
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Kid Raising
BOOKS ON SALE FOR THE HOLIDAYS$0.00Yes, that's right. All of our books are on sale through December 31st. We also have a full line of gifts for holiday giving. Go to our "Books" pages and browse all the savings! Learn More
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Kid Restart by TechMix$11.50Provides additional boost of energy and electrolytes for the newborn. Helps reduce starvation due to energy deficiency or dehydration. 1.5 lb. packet. Learn More
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Thursday, June 25, 2009
A tender mercy
Yesterday I was feeling like summer vacation was kicking my trash. I was so tired. A combination of many things besides just the craziness that summer vacation brings. My husband has been out of town for all or part of 5 of the last 6 weeks [I don't like broadcasting this fact while he's actually gone in case someone realizes my fabric stash is unprotected, but he's done now. Hooray! And seriously, you single parents are the most amazing people on the planet].
Plus we were coming off a busy weekend with the Shop Hop, Father's Day, and sick kids. And the three-year-old was the cherry on top. On top of being particularly ornery because he was sick, my sweet little cherub boy has morphed into Dennis the Menace. For example: spilling red punch Crystal Light powder all over himself and the kitchen floor [right before we were supposed to leave for the zoo], which required lots of laundry, floor scrubbing and two baths because the first bath turned into Crystal Light fruit punch, so we had to drain that and rinse again; purposely crashing into the back of my leg while he was on his scooter and taking all the skin off my ankle; hysterically laughing while he sits on the horn for 10-straight seconds if he beats me to the car- you get the idea. But the real kicker is the fact that he likes to wake up at 6:45! AM!
So yesterday in my state of emotional and physical exhaustion I decided that since I needed to go to Costco anyway, we would just eat a lazy dinner of pizza slices while we were there. We're dragging through Costco when we come around a corner and there he is: the man we affectionately call "The Smoothie Man." The guy who occasionally magically appears to demo the super-duper Vita-Mix blender. All 5 of us (me + four kids) lovingly watched him blend those raw fruits and vegetables into his wonderful creations. We stayed for all three: the tortilla soup, the fruit smoothie AND the ice cream.
I don't know why, but this just totally made my day. I think it partly had something to do with the fact that it meant my kids would actually get servings of fruits and vegetables for our pathetic dinner that night, but I think that for some reason I just needed that lovely, happy little (free) surprise at the end of a long day/week/month. Thank you Smoothie Man. (I promise you that one day I will actually buy one of your products too.)
Okay, tomorrow back to more quilty-stuff.
22 comments:
We are such Costco fans. In fact when Mr. Cactus announced he wanted to move to St.Geoge, my first question was "Do they have a Costco?" followed by "How many quilt stores?"ReplyDelete
Best of luck with all the little ones. It's hard work, but with wonderful payoffs.
Sometimes any change in the routine is a good routine. I'm all for dinner at Costco too. We like making Lemon-Up.ReplyDelete
Isn't it amazing....such a small, small thing can make a big difference. Glad you made it through to the other side!:)ReplyDelete
Thank heaven for Costco freebies. We only go about once every couple of months so we alway splurge on a Berry Smoothie.
And yes, hurray for you taking such good care of your family AND blogging to us while your husband was away....you always manage to put a smile on my face!:) Thanks!
I have the VitaMix from Costco - and my husband has turned into ourown personal smoothie man! The boys have one every night. As long as you have Trader Joe's, smoothies are super easy and so yummy.ReplyDelete
I hope you have a nice non-punch filled day toady!
Oh Amy, my heart feels for you. I'm glad you have your entire family back together again - so hard when those husbands have to travel. (We LOVE Costco too - my little guy complains when we shop for groceries anywhere else.)ReplyDelete
Been there...in your shoes. :-) The days pass quickly but during the moments sure doesn't seem so.ReplyDelete
Believe it or not I actually miss my kids being really little and some of the craziness that goes with that. But I also remember how hard some days were. Hang in there!ReplyDelete
You are so sweet. I'm sorry you've had a some rough days, well make that weeks! Chase has been driving me up the wall lately too. He thinks it is funny to do exactly what I have asked him not to do and then he wonders why he gets in trouble!ReplyDelete
Leaving the house when it seems the worst idea can be the best! Glad Mr. Smoothie man was there for you :)ReplyDelete
Yay for the smoothie man! Yes, sometimes the things we least expect can be tender mercies!ReplyDelete
By the way Amy, I just got the Robot fabric kits today - thank you so much! ... Can't wait for my vacation to get over so I can start them. (Just kidding - I'll take the vacation too. :)ReplyDelete
There's nothing like a good smoothie to make all the crystal lite go away... or two baths :) Thanks for your blog, I get a real kick out of the things you write.ReplyDelete
We all need a Smoothie Man in our lives! Glad yours was there on the day you REALLY needed him!ReplyDelete
it's kicking my trash too. but we've already discussed this in private. just know that you are not alone!ReplyDelete
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- AnonymousJanuary 3, 2010 at 12:36 AM
Thank you so much for your comments - they make my day! I try to respond to as many as my 'mommy' time allows, but life sometimes gets in the way. Please know how much I appreciate each of them.
I apologize for the current comment settings that require a registered user account. They are the only way that I don't get tons of gross spam. I'm hoping Blogger will make a way where people who are not registered users, but would like to leave a comment can do so. Please, Blogger! In the mean time, thanks for your patience.
I also love to respond to questions. If you are a no-reply blogger, please leave an email address so I can get back to you. Or you can email me directly: amy @ diaryofaquilter.com. Thanks!


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Informatie voor Piloten ✈ EJM949 Aircraft Registration
Unable to display registration information.
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Aircraft Registration (EJM949)
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With a simple yet elegant design, the Ellington defies definition with each step. Delivering sophistication without pretense, the Ellington is a celebration of style and substance.
Rich suede upper with full grain leather accents and waxed cotton cord laces. Leather lined upper and footbed for breathability on a modern rubber cupsole for maximum comfort.


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To benefit the National Parkinson Foundation Greater Rochester
***We want to thank our participants and amazing supporters of Moving Day® Rochester, NY who have helped raise over $45,000 to beat PD with us at Monroe Community College Brighton Campus . The money you helped to raise will have a profound impact on the lives of people with Parkinson's, and we are excited to continue in our efforts for improving the lives of everyone in our community. Thank you for showing us how "People Who Move Change The World®"!***
Sunday, September 14, 2014
Monroe Community College Brighton Campus, Rochester
About Moving Day®
Moving Day® is the National Parkinson Foundation Greater Rochester's annual fundraising walk/run event. It is a fun and inspiring fundraising event that unites families, friends and communities both large and small in the fight against Parkinson's disease. This celebration of movement will feature a family friendly walk course, a kids area, a caregivers relaxation tent and a special Movement Pavilion featuring yoga, dance, Tai Chi, Pilates, etc. all proven to help manage the symptoms of PD.
It will be 'A day to move, a day to move others, a day that moves YOU!'
2014 Incentive Prize pdf Moving Day® Local Sponsors


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Central, Luers advance to sectional final
A Ben Snider rebound basket and a spinning layup by Dalton Combs erased an early 3-0 South Adams lead and put Adams Central on track for an easy 67-45 victory Friday night in the semi-final round of Class 2A Sectional 36 play at the Stardome.
The Jets (18-3) were dominant in all facets after struggling in a win against the Starfires two weeks earlier. Central will now put its sectional hopes on the line against Bishop Luers in the championship game Monday night at 7:30. The game was moved to Monday due to the Luers girls' basketball team playing for a state championship Saturday.
South Adams (6-15) surrendered 12 straight points after an opening 3-pointer by Scott Hoeppner, ...
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The Falls at Reed's Island
286 Kaiulani St
Hilo, HI 96720
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Reservation Info
Phone:(808) 635-3649
Other:(808) 554-1991
Historically home for the Hawaiians was not on the beach, they lived in the valleys where the weather was appealing, inspirational, serene. Legend has it that Reed's Island, (original name "Koloiki") was the play ground of the Alii. Imagine staying in what seems to be deep in a rainforest, but just a mile up river of Hilo Bay, where a Hawaiian King spent his time.
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This website is an overview of the history, mythology, and current scientific knowledge of the planets, moons and other objects in our solar system. Each page has our text and NASA's images, some have sounds and movies, most provide references to additional related information.
Please visit our Astronomy news section which gives news, notes and general observations from Tom, we also have an interactive tour of the solar system (takes a while to load and opens in a new window)
All eight planets can be seen with a small telescope; or binoculars. And large observatories continue to provide much useful information. But the possibility of getting up close with interplanetary spacecraft has revolutionized planetary science. Very little of this site would have been possible without the space program.
Nevertheless, there's a lot that you can see with very modest equipment or even with just your own eyes. Past generations of people found beauty and a sense of wonder contemplating the night sky. Today's scientific knowledge further enhances and deepens that experience. And you can share in it by simply going out in the evening and looking up.
The IAU has changed the definition of "planet" so that Pluto no longer qualifies. There are now officially only eight planets in our solar system. Of course this change in terminology does not affect what's actually out there. In the end, it's not very important how we classify the various objects in our solar system. What is important is to learn about their physical nature and their histories.
The most recent version of this site can be found at
Our knowledge of our solar system is extensive. But it is far from complete. Some of the worlds have never even been photographed up close. The Nine Planets is an overview of what we know today. We are still exploring. Much more is still to come:
We shall not cease from exploration, and the end of all our exploring will be to arrive where we started and know the place for the first time.
... Intro/FAQ ... Overview ... Sun ... Data


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Stores »
Added to my Shopping Guide Holiday Design Gift Guide!
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Create your own free digital magazine at our new site Glossi.com


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Delivery and returns
Collect in store
- FREE Collection in store* to your chosen participating UK store.
- Choose your collection date at checkout when placing your order. We recommend that the delivery date you select is 24 hours before your special occasion. Food to Order can only be collected in store. Food orders are not able to be delivered to UK or international home addresses.
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If you'd like to speak to us about your food order call us on 0333 014 8222, our lines are open 8am to 7pm every day.
It's really important that you collect your food order from store on the arranged date. As food orders are perishable, we don't keep them until the next day. If you don't collect your food order, you'll receive a 30% refund.
More details
12 mini steak, mushroom and red wine pies made with butter enriched short crust pastry, and 12 mini roast chicken, ham and leek lattice topped pies made with butter enriched puff pastry.
Item details
- 12 mini pies filled with chicken, ham and leek
- 12 mini pies filled with steak, mushroom and red wine
- Weight: 760 g
- Suitable for Freezing: Yes
- No artificial colours, artificial flavourings or preservatives used
- Once defrosted use within 24 hours
- Consume Within: 90 days
- Serving dish pictured is not included
Ingredients Listing: 6 roast chicken, ham and leek mini lattice pies contain wheatflour, water, roast chicken (12%), wiltshire cured ham hock (8%), cornflour, cream (6%), margarine, butter (5%), pork lard, leeks (2%), chicken stock, onions, salt, pasteurised free range egg yolk, lemon juice, ground white pepper, sugar. Wiltshire cured ham hock contains pork (99%), curing salt (salt, preservatives: sodium nitrite, sodium nitrate). Margarine contains palm oil, rapeseed oil, water, salt. Chicken stock contains water, chicken bones, onions, carrots, bay leaves. 6 steak, mushrooms and red wine mini pies contain wheatflour, beef (22%), cornflour, butter (8%), pork lard, chestnut mushrooms (7%), water, red wine (4%), carrots, onions, beef stock, salt, pasteurised free range egg yolk, glucose syrup, garlic puree, ground black pepper, sugar. Beef stock contains water, beef bones, tomato puree, onions and carrots
- Contains
- Cows Milk
- Eggs
- Wheat
- Gluten
- Weight: 2 x 380g
Preparation and serving
- Cooking Instructions: Preheat oven, 200°C, Fan180°C, 400°F, Gas 6. Remove carton, release individual pies from tray by pushing from the base and place on baking tray, cook for 15 minutes, from frozen 25 minutes. Check product is hot before serving. Do not reheat
Not available for international delivery.


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RSL central defender Carlos Salcedo will sign a contract projected to be 3-4 years with Liga MX giant Chivas de Guadalajara, his agent Oskar Olsen told Fox Deportes Thursday.
GM Lagerwey to exit RSL once contract expires; Waibel named technical director
Sean Walker |
posted Dec 16th - 2:43pm
One year after Jason Kreis accepted the head coaching job at New York City FC, general manager Garth Lagerwey will depart RSL for a similar role with the Seattle Sounders, according to multiple media reports.
Impact select KC goalkeeper Kronberg
The Associated Press | posted Dec 12th - 6:22pm
The Montreal Impact selected Sporting Kansas City goalkeeper Eric Kronberg with the first pick Friday in Stage 1 of the MLS re-entry draft.
Olave returns to Real Salt Lake after 2 years in New York
Sean Walker | posted Dec 11th - 6:52am
After losing three players in three days, Real Salt Lake reacquired the rights to defender Jamison Olave from the New York Red Bulls on Wednesday in exchange for allocation money.
RSL loses Grabavoy, Wingert to NYC FC in expansion draft
Sean Walker |
posted Dec 10th - 1:17pm
RSL veterans Ned Grabavoy and Chris Wingert were selected by former RSL coach Jason Kreis at NYC FC in the 2014 MLS expansion draft Wednesday.
RSL releases protected list for expansion draft
Sean Walker | posted Dec 8th - 4:46pm
Real Salt Lake released its list of 11 protected players prior to Major League Soccer's 2014 Expansion Draft, which is scheduled for Wednesday at noon MT.
Timbers acquire Borchers amid flurry of moves
The Associated Press | posted Dec 8th - 11:51am
The Timbers have acquired veteran defender Nat Borchers from Real Salt Lake, one of a flurry of moves Monday for Portland's Major League Soccer team.
Picking RSL's 11 protected players for the 2014 MLS Expansion Draft
Sean Walker | posted Dec 7th - 11:08pm
Now that Real Salt Lake and the rest of Major League Soccer have finished the 2014 season with the L.A. Galaxy winning the MLS Cup in Landon Donovan's final year, the page turns quickly to the offseason and an expansion draft for two teams.
Galaxy win MLS Cup 2-1, beat Revs on Keane's goal
By Greg Beacham, Associated Press |
posted Dec 7th - 8:31pm
Landon Donovan grabbed Robbie Keane in a triumphant midfield hug right before Donovan's girlfriend leaped into his arms. Moments later, Donovan and Keane raised the silver trophy together amid fireworks and a confetti blizzard.
RSL clinches 3rd CCL bid following Galaxy's Cup title
Sean Walker | posted Dec 7th - 4:37pm
With the L.A. Galaxy's MLS-best fifth MLS Cup title, RSL clinched the league's final berth in the CONCACAF Champion's League.
Official: RSL trades Borchers to Portland for allocation money
Sean Walker | posted Dec 4th - 7:40pm
Real Salt Lake defensive stalwart Nat Borchers could be traded to the Portland Timbers in exchange for allocation money as early as Monday, SI.com's Grant Wahl reported Thursday.
Findley among 4 RSL players let go in offseason; club offers 3
Sean Walker | posted Dec 2nd - 3:27pm
Robbie Findley, Rich Balchan and Aaron Maund did not have their options renewed for 2015 by Real Salt Lake, which will allow the trio to go through the MLS Re-entry Draft beginning Dec. 12.
RSL's Salcedo set to exit club
Sean Walker |
posted Nov 24th - 7:11pm
Real Salt Lake defender Carlos Salcedo will not return to Salt Lake City for the 2015 Major League Soccer season, the Mexican international confirmed Monday via his Twitter account.
RSL passes on Chivas USA dispersal draft; Kennedy goes No. 1 to Dallas
Sean Walker | posted Nov 19th - 3:02pm
RSL passed with the No. 10 pick in the draft, focusing instead on its own expiring contracts, including those of defenders Nat Borchers and Chris Wingert, and general manager Garth Lagerwey.
MLS releases rules for 2014 Expansion Draft
Sean Walker |
posted Nov 19th - 12:11pm
Major League Soccer released the rules of the 2014 Expansion Draft involving newcomers New York City FC and Orlando City SC on Wednesday.
Real Salt Lake faces offseason of uncertainty
Sean Walker |
posted Nov 16th - 6:09pm
RSL players gathered one final time in 2014 on Wednesday, finishing out a few exit interviews with the front office and receiving a physical exam from team doctors in Sandy. Each one faces an uncertain offseason with CBAs, drafts and contracts.
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text:
Pinterest is awesome Michi!
Pinterest is awesome Michi!
I love their kit deals and love to support the site that way too.
Here's me: http://scrapstacks.com/hummie
Just sent my invite request! I already 'pin' my scrap stash and LOs; so this should be fun!
My Blog Digital Layouts by 3BluEyedBabies FB
Proudly creating for Colie's Corner
How long does it usually take for an invite response?
just join, invite no l onger needed
my blog: http://www.cooperslittlecorner.blogspot.com/
pinterst: http://pinterest.com/zanthia5/
scrap stacks : http://scrapstacks.com/zanthia
Well this is embarrassing and now I won't give up, my curiosity started
i keep getting a msg to sign up for an invitation.
Even tried a different email.


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Mr. Sefrol wrote:"My calm side says it'll forgive you."
"My other side says it'll give you a 5 second head start..."
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Havoc wrote:"My turn!"
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text:
Kirkland's $5 Million Man Leads on Texas Energy Deal
A little more than two months after Kirkland & Ellis made waves by heading to Houston with its hire of Andrew Calder from Simpson Thacher & Bartlett, the firm has snagged a key role advising longtime Simpson Thacher private equity client KKR on its creation of an oil and gas joint venture with Riverstone Holdings that will be one of the largest operators in Texas' Barnett Shale formation.
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