Potatoes for Pittypat

Who, or what is a "pittypat"? I will start by saying that my mother had nicknames for many of her friends and my friends too. (some of the names I answer to are: "lisapou", "sisterbelle", "peanut", "lisamou", "lisabelle", "lise", "lee", and "ca-va"...I'm sure there are more). Patty was about 9 months older than I. I can honestly say that I've known her since the day I was born. We lived across the street from each other, our parents were the best of friends from way back until the untimely deaths of all but my father. Patty has two older brothers and so did I. Our oldest brothers were best friends too. We spent many evenings with entire families gathered together, cooking, chatting outside, going to relatives homes, etc.... Patty knew my cousins and I knew hers. Patty and I don't see each other often, but we do talk on the phone. Her birthday was yesterday and I sent her a note. How in the world does one little girl have so many names?? Patty is what I have always called her (she goes by Patricia), mom called her "Pittypat", and I think I heard "Tish" a few times too. Mom asked Patty what she wanted for her birthday one year. Patty said, "I want a pan of Greek potatoes"! Not sure if these are served in Greece or Cyprus, where mom's dad was from, but anything cooked at our house was "Greek" to our neighbors! :) Like I said, we ate at each others houses quite often. Her dad got me to try an onion ring by calling it a "Japanese Doughnut"! I think I even ate frog legs at their house once. Perhaps, that is why I enjoy so many different foods. Mom made Patty her birthday potatoes and she enjoyed every bite. I don't really measure, but it doesn't have to be exact. One version of Greek style potatoes:

I'll call them "Potatoes Pittypat"

• 4 medium size baking potatoes
• 1 medium onion, quartered
• 8 oz can tomato sauce
• about 2 tsp oregano (you can add more or less to your liking)
• salt and pepper to taste
• 8 oz water
• 2 Tbsp. Olive oil
  

13 x 9 stainless steel baking dish (I guess any kind will do, but mom always had her stainless steel pans. (leftover from the days when her and dad owned a restaurant)

Cut a baking potato in half lengthwise, then cut each half in half again.

Potatoes will look like long wedges (this is the way mom always did them)

Put enough potatoes in pan to cover the bottom, leaving some room between them. I will guess four potatoes should be plenty

Cut a large onion in quarters and place in pan

Add one 8 oz can of tomato sauce on top of the potatoes and onion

Add 1/2 to 1 cup of water in bottom of pan

Sprinkle potatoes with salt, pepper, and a dash of oregano

Drizzle olive oil over the potatoes (probably 2 tablespoons total)

Bake at 350 until for 45 minutes, then raise the temperature to 400F and cook until tender

Baste the potatoes and onion about every 15 minutes or so with the liquid in the pan

I can't eat these without thinking of Patty.

"Chillin' n' Grillin'"

It's summer time and my entire diet changes to a lighter fare. With all of the terrific produce, I eat a lot of salad: green salad, bean salad, cobb salads, and many others. I don't like heating up the kitchen with stews, or baked dishes as I save those for after the first frost. I could cook every meal on the grill during the summer. Today, I have decided to marinate some chicken breast for dinner. My favorite way to grill chicken is "Greek Style" based with lemon. We had lemon chicken at least once a week when I was a child and I have not tired of it yet. Especially in the summer, when grilled on an open fire, dining al fresco! Dining al fresco on the deck, enjoying a freshly grilled chicken, lamb, or souvlaki (Greek shish kabob), feta cheese, bread and salad, is the perfect ending to a summer day.

Greek Chicken

5 large chicken breast (I don't purchase boneless, skinless, chicken if I'm cooking it on the grill)

3 lemons, juiced

zest of two of the lemons

2 large cloves of garlic, minced

3 sprigs of lemon thyme (I grow it so, I have it handy)

(If you don't have lemon thyme, use regular thyme---it's still good!)

1 tablespoon Greek Oregano

1 teaspoon salt

1 1/2 teaspoons pepper

4 tablespoons olive oil

I prepare the chicken by washing it, and trimming off the small bones. With a fork, I pierce the chicken through the skin side several times to let the marinade really get in the meat. Set aside. In a medium bowl, pour in the lemon juice, olive oil, zest. thyme, oregano, salt and pepper. Blend with a whisk until thoroughly blended. Put the chicken in a large "Zip lock" bag and pour on the marinade. Seal the air out of the bag and rub the marinade into the meat a little. Set bag in a large bowl (just in case it leaks a tad), put in the refrigerator for several hours. Preheat gas, charcoal grill, or broiler. Cook over medium heat until juices run clear.

Serve with rice, green beans, Greek salad, fresh country bread, and of course Greek olives.

This would be delicious with a tzatziki sauce too!

Enjoy! :)