Dubrovnik Beginnings and Croatian Chicken Moskva

Dubrovnik Beginnings and Croatian Chicken Moskva

For ages the citizens of Dubrovnik believed their fair city was founded in the 7th century by Dalmatian refugees escaping from a Serb attack. But recent archaeological findings suggest that perhaps it was started by Greek sailors, who used the ideally placed spot as a watering hole on their travels between Budva and Korฤula.

Whoever those early settlers were, they did a humdinger of a job. Dubrovnik is one of the most beautiful cities I have ever seen.

Originally known as Ragusa, Dubrovnik is perched on the brilliantly blue Adriatic. Thick stone walls encircle it, once providing protection from marauding Arabs, Venetians, Macedonians, and Serbs. Inside the walls are a dizzying array of opulent churches, stately homes, and narrow stone streets that branch off into dark passageways like a waterless Venice.

The settlement of Dubrovnik developed into a thriving Republic that rivaled mighty Venice for control of the Adriatic waterways and trade with the Near East. Through canny diplomacy and the vast wealth at its disposal, it became a powerful and influential society.

It established many institutions and laws that are remarkably modern in scope. Medical service was introduced in 1301 and the first pharmacy (still operating) was opened in 1317. It also provided a refuge for the elderly (1347), a quarantine hospital (1377) and an orphanage in (1432). Slave trading was abolished in 1418 and in 1436 a 20 kilometer water supply system was constructed.

Alas, in 1667 Dubrovnik was devastated by a catastrophic earthquake that killed over 5000 people and leveled every major building. Only the Sponza Palace and Rector’s Palace survived. It was the beginning of Dubrovnik’s decline.

In homage to this fascinating city, I made Croatian Chicken Moskva, a delectably creamy dish that reminds me of a chicken version of Beef Stroganoff. I browned the chicken then set it aside, added sliced green onions to the pan juices, then tomatoes, fresh thyme, parsley, salt and pepper. When everything is soft I stirred in sour cream mixed with flour and paprika. A few minutes of cooking turned it into a thick savory sauce to pour over the chicken. Mmm. Delectably comforting.

This is my contribution to Wanderfood Wednesday. Click here to view more recipes from around the world.

Croatian Chicken Moskva

Ingredients:

2 chicken breasts, thawed
1/4 cup butter
1/4 cup chicken broth
4 green onions, thinly sliced
1 tomato, diced (or half a can fire-roasted diced tomatoes)
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh thyme
salt and pepper to taste
1/2 cup sour cream
1 tsp whole wheat flour
1/2 tsp paprika

Directions:

  1. Divide each breast in two. Fry in melted butter until nicely browned.
  2. Add chicken broth, cover and simmer 20 minutes until cooked through. Remove from pan and keep warm.
  3. Add green onion to pan juices and cook for 3-4 minutes until soft. Add tomato and cook until mushy.
  4. Add parsley and thyme, salt and pepper, simmer 1-2 minutes.
  5. In small bowl mix sour cream, flour and paprika. Add to pan and stir to mix well. Cook 2-4 minutes or until thick.
  6. Place chicken on platter, spoon sauce over, sprinkle with fresh parsley or thyme and serve.
Campfires, Marshmallows and Fried Potatoes

Campfires, Marshmallows and Fried Potatoes

Good morning, dear ones! I’m still basking in the glow of two marvy days spent with my folks, brother and sis-in-law.ย  It was SO good to be with them.

I started my Saturday morning with comfort food: fried potatoes with sausage, caramelized onions and ripe cherry tomatoes.

Saturday night my ever-present pain decided to give me a reprieve – hooray! – so I was able to go out for dinner where Dad treated us all to fabulous German food: Schnitzel, red cabbage, fried potatoes, steaks, spaetzel. Mmm, everything was marvelous.

Then we went back to Mum and Dad’s place and Mum built a fire outside and we all huddled close telling stories and roasting marshmallows and laughing ourselves sick. We had such a great time and parted that night with squeezy hugs and resolutions to get campfires in all our backyards. They really are the most wonderful things.

Rellies and A Virgin White Nectarine Bellini

Rellies and A Virgin White Nectarine Bellini

Happy Friday, dear folks!!

It’s a gloriously sunny day in Washington and my windows are open catching cooling morning air before the scorching afternoon hits.

I’m SO excited about this weekend because my brother and sis-in-law, Dana and Rachel, are coming to visit!!! HOORAY! HOORAY!

(Photo by our friend and fab photog Justin Pearson)

Marvelous and hilarious rellies are the best medicine. I may be confined to the couch, but I’m going to enjoy every minute of our talks, British murder mystery watching, and Mum’s delicious food. I sure love my family. ๐Ÿ™‚

In the meantime I’m tucked up in bed looking out at a brilliant blue sky, sun-dappled trees and a flowering overgrown meadow. What a perfectly gorgeous summer morning.

Earlier this week my friend Val at More Than Burnt Toast inspired me with a peach bellini as part of her delightful Eat Pray Love Food Challenge. Since I can’t have alcohol until after I’m better, I decided to make a Virgin White Nectarine Bellini.

It’s simple as can be, especially since I don’t remove the nectarine skin because I think the little red bits look pretty floating about. Just blend 1 white nectarine with a Tbsp of seltzer water until smooth, pour it in a glass, add 1/2 to 1 cup more chilled seltzer water, stir and sip.

It is light, refreshing and the perfect way to start off a beautiful weekend. It is also my contribution to Myscha’s Happy Hour Friday.

What beautiful things are you looking forward to this weekend?

Virgin White Nectarine Bellini

Ingredients:

1 chilled white nectarine, washed, pitted and sliced
1 cup chilled cup seltzer water

Directions:

  1. Puree nectarine with a bit of seltzer water until smooth.
  2. Pour into glass, add remaining seltzer water, stir and garnish with nectarine slice and mint leaf. Serve cold.
Pain, Sunshine, and A Zucchini Sun-Dried Tomato PestoTart

Pain, Sunshine, and A Zucchini Sun-Dried Tomato PestoTart

Good morning, dear folks!

After a whole string of days of dark, cloudy, rainy weather, yesterday the sun appeared in all its warm, golden splendor. Hooray!

One of the nice things about having lots of rain is that my landlord doesn’t mow my lawn, and it turns into a wonderful meadow filled with all sorts of wildflowers popping up in the most random spots. I love them all, but on hot, sunny afternoons I like dandelions best. They’re like sunshine in a flower.

How has your week been, my friends? Have you been going “flat strap” as an Aussie friend says, or have things been motoring along just fine?

My week has been spent in bed, or propped up in my armchair covered in a quilt as my body adjusts to the remedies designed to get the mold out of my system and my pituitary functioning properly. It’s been painful, so painful, and I’ve had a few teary moments weathering each gut-wrenching moment. Last night was horrible and I awoke bleary-eyed and exhausted like I’d just gone through battle. So I was very happy to see sunshine dappling the trees and bushes outside my window, hear birds twittering away, and know that this is a new day, the long night is over and I can start fresh.

Perhaps that’s why you’re seeing so many flower pictures this week. I haven’t been able to go anywhere or do anything, so my simple pleasures are very simple indeed. Funny how wonderful little things become when your world suddenly becomes very small. Like a cup of tea in the biggest, cheeriest mug I could find, Christmas music while I do office work remotely, and these perky Morning Glories so radiantly white in the sunshine.

Kevin at Closet Cooking has been inspiring me with his super simple but delicious savory tarts. There’s no dough making involved, no tedious rolling out or carefully fitting dough into a fluted tray. Nope. He simply rolls out puff pastry, tops it with pesto or sauces and layers on his veggies of choice and pops it in the oven. I love that.

So yesterday I waited for my pain pills to kick in, then hastily assembled one using phyllo dough as a base topped with sun-dried tomato pesto, thinly sliced zucchini drizzled with oil, salt and pepper, and Herbs de Provence. Mine turned out a little darker than it should be because I decided to add some Parmesan cheese on top, place it under the broiler to toast, and promptly forgot about it. ๐Ÿ™‚

It tasted heavenly though. Simple, light and so savory.

I hope you have a beautiful day, my friends. ๐Ÿ™‚

Zucchini Sun-Dried Tomato Pesto Tart

Ingredients:

10 sheets phyllo dough
1/2 cup olive oil
1 cup sun-dried tomato pesto
1-2 small zucchini, sliced thinly
2 Tbsp olive oil
1 Tbsp Herbs de Provence (or Italian seasoning)
1 cup shredded Italian cheese (Parmesan, mozzarella)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Lay one sheet phyllo dough on baking sheet, brush with olive oil. Layer and repeat until all phyllo dough is used.
  3. Spread pesto across dough within 1/4″ of edge.
  4. Layer zucchini over sauce, slightly overlapping.
  5. Spray or drizzle with olive oil and sprinkle over Herbs de Provence.
  6. Bake for 15-20 minutes. Remove from oven, sprinkle with cheese and return to oven under broiler for 2-3 minutes until cheese is slightly browned.
  7. Serve warm or at room-temperature.
A Creekside Linger and Ginger Lime Shredded Pork

A Creekside Linger and Ginger Lime Shredded Pork

I love my creek very much. I love laying in bed with my window open, hearing it trickle under the blackberry bushes overhanging its banks.

Every time I go to the creek I see something new and beautiful. The other day it was towering stalks soaring up through the morning glories with these ethereal pink blossoms dangling from the tops. Do any of you know what they are?

Today I was delighted to discover the blackberry bushes covered in plump, ripe berries. I popped a few in my mouth, delighting in the sweet juices warmed by the sun.

It’s been dark and rainy here the last few days, and since I’ve been unwell, the crockpot has become my new best friend.

My latest favorite dish is Ginger Lime Shredded Pork over whole grain basmati rice. I made a marinade of carrots, ginger, garlic, Hoisin Sauce, Soy Sauce and red wine and basted a lovely pork roast with it. I slow-cooked the roast about 6 hours, turning it every 30 minutes to let those delicious flavors sink into the meat. Then I cranked up the heat a bit, added a cup of diced green beans and some lime juice and cooked it for another hour until the meat was falling apart and the green beans were cooked but still pleasantly crunchy. Oh boy – did my house ever smell good!!

What is your favorite crock pot recipe?

Ginger Lime Shredded Pork

Ingredients:

1/4 cup olive oil
5 medium carrots, sliced in rounds
4 garlic cloves, minced
4 green onions, minced
1 4″ piece fresh ginger, peeled and minced
2 tablespoons soy sauce
1 cup red wine
1/4 hoisin sauce
1 pork roast
1 cup green beans, diced
3 limes, juiced
pepper and salt to taste
Whole grain Basmati rice, prepared

Directions:

  1. Set crock pot on low and add first 8 ingredients, stir until mixed.
  2. Add pork roast and baste.
  3. Cover and cook on low for 6 hours, basting with sauce every 30 minutes.
  4. Add green beans and lime juice, turn crock pot on high and cook for 1 more hour.
  5. Remove pork roast and let cool slightly, then shred.
  6. Serve with sauce over rice.