No longer around, they once had 2 locations, prepared gourmet sandwiches, salads, coffee and desserts as well as offering a carefully edited array of wines, beers, hard to find fine foods, exotic spices and condiments. In short, 'little' may have defined their square footage, but they went BIG in the best ways possible, namely FLAVOR.
So I dedicate this post to Lauren Cramer and John Seckler whose culinary presence, taste in music and potato knishes are very much missed.
In 1997 a book 'BCB, Our Favorite Recipes' was published and sold at the shop. The meal featured here has become one of my mainstays.
Marinated Chicken with Olives, Capers and Sundried Tomatoes
6 half chicken breasts1 Tbs garlic, minced
2 Tbs dried oregano
1/2C red wine vinegar
1/2C olive oil
1/2C sundried tomatoes, sliced and soaked in hot water until tender
1/2C black olives
1/2C capers
6 bay leaves
1/2C brown sugar....I simply use a very small handfull
1/2C white wine
1/4C fresh parsley, chopped
In a container (I use a large zip lock storage bag) combine garlic, oregano, vinegar, olive oil, sundried tomatoes, olives, capers and bay leaves.
Add chicken. At this point I seal the bag and toss so that the chicken is coated with all the marinade.
Leave overnight in refrigerator.
To bake, place chicken and marinade in a greased baking dish. Add wine and sprinkle brown sugar over chicken.
Bake for 30 minutes at 350 degrees.
You can serve this over egg noodles or rice. I've sidled it up along side baked sweet potato fries and last night, after harvesting my final potatoes from the yard, a pile of roasted blue potatoes, nutty and delicious.
Garnish with parsley.
