Barbara Bretton: Wish You Were Here

What's Cooking?

The Food Goddess is in the Kitchen! I am delighted beyond words to present my friend, my pal, Kali Amanda Browne (daughter of the beauteous and talented Marie) aka The Food Goddess. Enjoy!

July is Caper Month!

Barbara has designated July Caper Month and Mom and I join her in celebrating the purchase of a giant jar of beautiful capers!

For the uninitiated, capers are the unopened green flower buds of the Capparis spinosa (related to the cabbage family). It grows wild and it is also cultivated in Mediterranean countries (France, Italy, Greece, Algeria) and in California. The buds are hand picked, sun-dried and then either salted or brined and sold in glass jars. Their sizes ranged from tiny (peppercorn size) to large (the size of your pinky's finger tip). They taste pungent and can be used to condiment sauces and soups or as garnish for meat or fish.

To celebrate Caper Month, I offer you two lovely recipes–one rich and exquisite and the other simple, healthy and elegant, both delicious, both born of our kitchen with love and both generously giving props to the mighty caper!

Creamy Capered Chicken

2 chicken boneless chicken breasts
1/2 cup flour for dredging
1/2 teaspoon salt
garlic powder and pepper to taste

3 tablespoons of unsalted butter
1 tablespoon of olive oil to coat bottom of pan

1/2 cup of half and half
2 heaping tablespoons of capers
2 capfuls of lemon juice
fresh dill

First, cut chicken breasts in half and then halve again lengthwise. Season the flour, place in a bag with chicken and shake to coat the pieces.

Mince some dill and set aside. Mince capers (if large, smaller ones can be left intact) and add lemon juice.

Heat a pan at medium-high heat. Add oil and butter; when butter is melted and bubbling add the chicken. Brown on both sides, cooking about 3 minutes each side Ð cook in two batches, if necessary. Return chicken to pan and add a few ounces of water and cover for about 5 minutes to steam and cook through.

Add capers, dill and milk and heat through for another 3 or 4 minutes.

You may use dried dill -- just add to seasoned flour. You may also use lemon zest to add a little flair. You may add more liquid if adding to pasta (use some of the pasta water). If you prefer not to cut the half breasts, just add a couple of minutes of cooking at both stages and make sure the juices run clear.

Fresh Tomato and Caper Sauce

One of those anarchist recipes, where you can walk into the kitchen and almost anything you do will work out magnificently. Start with a pint of grape or cherry tomatoes, half, and drizzle with red wine vinegar (1 or 2 tablespoons). Sliced garlic, to taste, and a small onion (you may also dice a small pepper). Heat about a tablespoon of olive oil to sautŽ the garlic and onions and add some red peppercorns to taste. Lower heat to medium low, add the tomatoes and capers, and cook for 10 to 30 minutes (depending how firm or mushy you want your tomatoes). You may add a little lemon juice and zest if you wish. In the last few minutes of cooking, add your favorite fresh herb (scallions, parsley, dill, chives, mint, basil).

Toss with angel hair pasta and top with freshly grated Parmesan cheese. You may also use as a garnish over steamed fish steaks with additional freshly ground pepper.

You can email me at kali.templeofdoom@gmail.com.