Braised Chicken with Quince

On Chios, quinces are paired with free-range chicken; on Crete, with lamb; and on Lesbos, with veal. With quince from our trees on Kea I make a stew with the  delicious local veal shank, but I also cook pork with quince. I give any meat extra flavor by tying the cores of the fruit in cheesecloth and adding them to the cooking broth. This recipe is a somewhat faster version variation of my Veal Stew with Quince.

 

 

Serves 6 (more…)

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Grape and Fig Harvest Tart

Six years ago, during our September 2014 Kea Artisanal Cooking vacation classes I made this pizza-like tart for the first time.

 

 

It was the day we devote to bread and the different, sweet and savory variation one can create with just one basic dough; I had just happened to see Cali Doxiadis’ recipe and decided to try it with some of our leftover dough, after we made loaves, the cheese-stuffed buns, and the tomato or pepper-topped lagana (flat breads) we usually make.

 

Cali recently shared the FaceBook photos had posted ‘6-years ago’ during my very first try on the Harvest Tart.

In her recipe Cali writes: “…the original inspiration for this sweet and somewhat savoury tart is an Italian recipe for Schiacciata con Grappoli d’Uva, but several adaptations later, it is nearly unrecognisable. It has become a sort of crisp but chewy round flatbread, or sweet peppery pizza…”  In that first harvest tart my bread crust –I did not use Cali’s recipe– was OK, but not ideal, as the fruits were not well-incorporated on top, while the bottom was somewhat soggy. But it accompanied ideally the aged cheeses we served it with, especially the particularly spicy Sifnos Manoura, which ages in wine sediment.

 

 

When I made the tart again I chose to use instead of bread or pizza dough, the olive-oil-and-orange pastry that is so wonderful in my vegan olive pies. (more…)

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Veal Stew with Quinces (Moschari Kydonato)

This is my favorite winter stew. Quinces are equally delicious in savory and sweet dishes, and Greek islanders cook all kinds of meats with quince.

On Chios, they pair quinces with free-range chicken; on Crete, with lamb; and on Lesbos, with veal. As with most stews I make on Kea, our local veal shank is my first choice; but I also make pork with quince. I give the meat extra flavor by tying the cores of the fruit in cheesecloth and adding them to the cooking broth.

The combination of meat with quinces is not new. In the Roman cookery of Apicius we find similar stews, and quinces have been quite common in old traditional Greek cooking. (more…)

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