Greek Chicken with Sage

We have two varieties of sage in the herb garden at present. I don't know their names but I certainly admire the way they hung in there over our record-hot summer. I don't use sage very much except at Thanksgiving, so I was happy to find this vinegary, flavorful recipe in Susanna Hoffman's The Olive and the Caper. A bonus: it's very easy.

Chicken with Onions, Tomatoes, Capers and Sage

2-4 tablespoons olive oil

3-4 large boneless, skinless chicken thighs, halved

1 sliced onion

1/3 cup dry red wine

1/3 cup balsamic vinegar

1 cup canned diced tomatoes

3 tablespoons capers, drained

1 teaspoon or more fresh chopped sage leaves

Salt and pepper

Heat the oil and brown the chicken and onion for about 10 minutes. Add all the remaining ingredients and stir to mix. Simmer, partially covered, until chicken is tender, perhaps about 45 minutes. Reduce the sauce at the end if it's too liquid.

Okra and Greek-Style Cod

Can you believe that we're now harvesting okra? This is our second batch. I steamed them following your method and they are wonderful.

I also cooked Greek-style cod last night. Of course you can use any flaky white fish in this recipe (I don't think firm types like tuna and swordfish would be quite right).

Chicken Kapama

I forgot to take a picture of my chicken dish. Fortunately we have lots of beautiful barrel cacti in bloom right now to enhance my post.

This recipe is adapted from The Olive and the Caper by Susanna Hoffman, reviewed here. The sauce is so dark and delicious, and it's a very convenient dish to cook ahead for company.

Chicken Kapama

Olive oil
1 cut-up chicken, or 8 boneless/skinless thighs
1 thinly sliced onion

Brown the chicken thoroughly on both sides. Remove chicken and brown the onion for one minute.

1 1/2 tablespoons tomato paste
1 lb. canned or fresh tomatoes
1 1/2 cups dry red wine
1/4 cup brandy
1/2 cup strong coffee (remember to save some from breakfast)
2 tablespoons honey
2 inches of cinnamon stick
3 whole cloves
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
Watercress or fresh basil for garnish

Mix the sauce ingredients with the onion and bring to a boil. Return chicken to pan. Cover and simmer 45 minutes. Remove cover and continue cooking for 30 to 45 more minutes, until sauce is thickened and chicken is very tender. Garnish with watercress or basil.

I like to serve this with a bulgur and walnut pilaf.

More Whining About the Sad State of Food in America

I went to a conference of piano teachers over the last three days. We opened with a three-hour meeting of the board, with a break for "dinner" (menu: sub sandwiches, an assortment of chips, soda pop.) I wasn't too worried because there was to be a reception for the guest artists and presenters after the meeting. Oops--menu: doughnuts, brownies, soda pop.

A friend and I went out for food supplements afterwards--beer and salad.

Fortunately, I am very paranoid about getting caught with nothing healthy to eat, so I had brought with me yogurt, raspberries and other fruit, Wasa, Jarlsberg cheese, and two bottles of wine. I resorted to these many times over the three days, and gladdened the heart of several fellow attendees with a glass of wine.

I ate dinner once at the hotel restaurant, which had a reasonably priced Chipotle Chicken plate. It had a large serving of fresh vegetables and a side of roasted red potatoes, the chicken was a bland breast fillet with a little sauce but it was cooked well--i.e., not dried out. That was the purchased meal highlight of the trip. Hooray to them for the fresh veggies!

I visited two chain restaurants because I didn't wish to be a problem to my companions. The first was Rock Bottom, a brew pub. I can't complain because I ordered a small Caesar salad and a pale ale, and both were pretty much as advertised (they didn't brag). We ate outside, always a plus in the southwest. The second was My Big Fat Greek Restaurant, where I ordered a Greek salad. Raymond had a pomegranate mojito. The place was generic in every way including the food, except for the very loud music--the same at all their locations, I understand. I wouldn't go again, although I didn't suffer any actual digestive or hearing damage.

How did I get to be such a snob? I promise to be more positive.

At home tonight I made pork chops, brown rice, and zucchini, followed by fresh pineapple. This is a quick and easy recipe:

Pork Chops with Green Chile Sauce

4 pork chops

Flour, salt, pepper
Olive oil

Dredge the pork chops in flour, salt, and pepper. Brown thoroughly on both sides. Add to the skillet:

3 or 4 chopped tomatoes (I used partly tomatillos)

1/2 sliced onion

3 cloves garlic, sliced

2 to 4 chopped green chiles

1 teaspoon oregano

More salt and pepper to taste

Stir and cook until things begin to wilt, then cover the pan and simmer until pork is tender, 30 minutes or more.

Baked Cod Greek Style

I was scornful of Mark Bittman’s list of essential equipment which you posted on May 11th—however, he pointed me towards one tool for which I’m grateful. He suggested that the heat-resistant rubber spatula can replace the classic wooden spoon, and I’ve been using one, and it’s very satisfactory. I had a couple with removable wooden handles (for putting in the dishwasher), but just this week I bought a dishwasher-safe one.

Baked Cod Greek Style.

Cooking spray
1 pound fresh cod fillets

Place cod fillets in a baking dish coated with cooking spray. Season with salt and pepper.

2 teaspoons olive oil
1 green pepper, cut in strips
1 onion, cut in strips lengthwise
3 cloves garlic, chopped

Heat olive oil in a skillet and sauté green pepper, onion, and garlic until limp.

1 16-ounce can diced tomatoes
1 teaspoon dried oregano
1 bay leaf
12 pitted black olives
1 teaspoon fish sauce
1/2 teaspoon red pepper flakes

Add tomatoes, oregano, bay leaf, olives, fish sauce, and pepper flakes to skillet. Cook and stir for five minutes. Pour sauce over cod fillets in baking dish.

1/2 cup crumbled feta cheese

Sprinkle feta cheese over all. Bake at 400º for 20 to 30 minutes, or until fish is cooked through.

Lighter Fare

We had a nice, reasonable dinner last night instead of stuffing ourselves. I made fresh albacore in an Italian red wine sauce, whole wheat ciabatta with sage and cheese, and Dad’s beautiful collards.

I used a Greek recipe for the greens which involved sautéeing garlic in olive oil; adding the greens and a half cup of Kalamata olives and simmering until tender; and dressing them before serving with the juice of half a lemon. I ended up cooking them about 45 minutes—they were tender sooner, but I was aiming for that wonderful sweetness that long cooking brings to collards.

For dessert we had a little bowl of fresh blackberries and a piece of dark chocolate.

Of course, this “simple” dinner required that someone lovingly plant the collards and cover them every night to keep them from freezing, and to pick and wash them; someone going to the market for fresh fish and berries; and someone being there to tend the bread intermittently throughout the afternoon. It’s great entertainment, though.

Greek Madness

Grandma gave me a Greek cookbook for Christmas and tonight was our second or third all-Greek meal. I have used a quart of olive oil this week.

The menu:

--Pork Stew with Olives, Anchovies, Cilantro, and Red Wine
--Gigantes (Large White Beans--I used large dried limas)
--Salad of Collard Greens (cooked and cooled) dressed with Lemon Juice and topped with Fried Garlic and Chopped Hard-Boiled Egg

Everything was so flavorful, but the collards were something special.

I have made only one New Year's resolution: to eat more vegetables. I want to explore all the ones I haven't tried, and eat more of my favorites, and maybe eat a little less meat and starch in the process.

Above is a picture of Dad's arugula and collard crop.