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It's all Greek to me.
Aug. 5th, 2010 08:08 pmIf it wouldn't require me to take pictures of everything, edit the pictures, and upload them to my computer--a process that is pretty damned time-consuming, all told--I would totally love to be a food blogger. I want to write about the food I cook and eat. But since I don't want to do the pictures, I can't have a real food blog, so y'all will have to deal with my writing about food instead. :)
Tonight was Greek night. I just finished reading the most recent issue of Saveur, which had a big section on the various regional cooking styles in Greece. I didn't make any of the recipes in there, but I did want to make something Greek, since the magazine got me craving it!
In the past few days, we had picked two gorgeous zucchini from our garden. I knew I needed to do something fun with them. When I was a kid, my parents would often make a side dish of zucchini simmered with canned stewed tomatoes and Italian seasonings. They'd serve it with grated parmesan (the stuff out of a can, for most of my childhood). Nothing exciting, but it was tasty. Tonight, I sliced up my two homegrown zucchini, and cut three nice tomatoes on the vine from Whole Foods into big chunks. I heated up some extra virgin olive oil in the bottom of a pot, and added the zucchini and some minced garlic. I let that sit for a few minutes, and then added the tomatoes, and some fresh oregano from my garden. The tomatoes broke down and turned into pulpy liquid, and the zucchini stewed in it, absorbing the flavor of the oregano and garlic. When it was done, I dished it into bowls and crumbled in some good imported sheep's milk feta that I got today at Trader Joe's.
For a main dish, I marinated some chicken breast tenderloins in a generous amount of olive oil, fresh-squeezed lemon juice, lots of minced garlic, more fresh oregano, some fresh rosemary, and salt. I left them in there for about an hour. I heated up the broiler, and strung those tenderloins on some bamboo skewers. I broiled them (flipping halfway through) until they were golden, with crispy brown edges. They got served on whole wheat pita bread, with a homemade tzatziki of Greek yogurt, minced garlic, and diced cucumber. I put a few kalamata olives on each of our plates, to nibble between bites.
I'm so glad I was able to grow those zucchini. They were delicious. Their sweetness set off the sharp, creamy, salty feta perfectly. The chicken was tender as anything, and the fresh garden herbs really shone with the simple, light, but potent flavors of lemon and olive oil. Everything really tasted fresh and delicious, but also homey and comforting. I only wished I had a glass of retsina to accompany it all!
Tonight was Greek night. I just finished reading the most recent issue of Saveur, which had a big section on the various regional cooking styles in Greece. I didn't make any of the recipes in there, but I did want to make something Greek, since the magazine got me craving it!
In the past few days, we had picked two gorgeous zucchini from our garden. I knew I needed to do something fun with them. When I was a kid, my parents would often make a side dish of zucchini simmered with canned stewed tomatoes and Italian seasonings. They'd serve it with grated parmesan (the stuff out of a can, for most of my childhood). Nothing exciting, but it was tasty. Tonight, I sliced up my two homegrown zucchini, and cut three nice tomatoes on the vine from Whole Foods into big chunks. I heated up some extra virgin olive oil in the bottom of a pot, and added the zucchini and some minced garlic. I let that sit for a few minutes, and then added the tomatoes, and some fresh oregano from my garden. The tomatoes broke down and turned into pulpy liquid, and the zucchini stewed in it, absorbing the flavor of the oregano and garlic. When it was done, I dished it into bowls and crumbled in some good imported sheep's milk feta that I got today at Trader Joe's.
For a main dish, I marinated some chicken breast tenderloins in a generous amount of olive oil, fresh-squeezed lemon juice, lots of minced garlic, more fresh oregano, some fresh rosemary, and salt. I left them in there for about an hour. I heated up the broiler, and strung those tenderloins on some bamboo skewers. I broiled them (flipping halfway through) until they were golden, with crispy brown edges. They got served on whole wheat pita bread, with a homemade tzatziki of Greek yogurt, minced garlic, and diced cucumber. I put a few kalamata olives on each of our plates, to nibble between bites.
I'm so glad I was able to grow those zucchini. They were delicious. Their sweetness set off the sharp, creamy, salty feta perfectly. The chicken was tender as anything, and the fresh garden herbs really shone with the simple, light, but potent flavors of lemon and olive oil. Everything really tasted fresh and delicious, but also homey and comforting. I only wished I had a glass of retsina to accompany it all!
