RISE AND SHNE KAUT43 OKC
I’ve been doing a lot of personal writing lately, writing down thoughts memories and stories about how I got to this point in my “chefdom”. Writing about culinary school and the time I spent at Johnson and Wales University in Providence Rhode Island has brought back many memories of classes there, and food that we as students were taught to prepare.
Tie that in with my home garden that is really starting to produce thanks to all the late spring rain we have had, was the catalyst to this week’s recipe for the In the Kitchen With Scotty segment of “Rise and Shine”.
One of the many great things about culinary school, besides teaching you responsibility, the ways of a kitchen, knife skills, and different cooking methods, is teaching eager young minds classical recipes. My favorite when it comes to classical recipes is anything French. French is the language of the kitchen, French cooking has spawned “mother sauces” and their branch sauces that home cooks are using without even knowing their origins. French cooking is not only classic Coq Au Vin, Macarons, and Béarnaise sauce, it is also great vegetable side dishes as Ratatouille and Pommes Lyonnaise.
This week I’m bringing you one of those classical vegetable dishes, and my version of Tian.
Like the baked squash zucchini eggplant and pepper dish of Ratatouille, Tian hails from the Provence region of France; So Mediterranean varied ingredients, herbs, and spices are a part of this dish. Tian refers to the crockery dish it is typically layered or shingled in, topped with flavorful cheese like Gruyere or chèvre (goat cheese) and placed under the broiler to finish gratinée. This is also a great way for you home gardeners to utilize your bounty into something delicious and maybe “different” for yourself or family next meal-time.
2 large yellow onions, sliced
3 cloves fresh garlic, smashed and chopped
1 pound yellow or red potatoes, sliced round with skin
1 pound Roma tomatoes, sliced round
3/4-1 pound zucchini, sliced round
stems of fresh thyme
3-5 ounces shredded Gruyère cheese or crumbled Chèvre goat cheese
Olive Oil for sautéing
- Brush the bottom of a baking dish or flutter tart pan with olive oil and preheat your oven to 375 degrees, In a large sauté pan, add a glug or two of good flavorful olive oil. Add in the sliced onions and slowly cook until tender and translucent. De-stem two fresh thyme and add to the cooking onions along with a good pinch of Cook’s Line Seasoning. Slowly cook until nice and fragrant, then add in the chopped garlic. Cook some more and be careful not to brown the garlic. Spread the mixture into the bottom of the baking dish evenly.
- When choosing your potatoes, zucchini, and tomatoes, choose the ones that around the same size diameter wise… or get as close as you can. This makes for a nice uniform shingled look. Tightly shingle/layer the vegetables either around the edges, winding your way to the center, or layered in rows, depending on the shape of your pan. Layer every other one, as I did zucchini-tomato-potato. Keep it to one layer, not like lasagna where there are multiple layers. Sprinkle with a little more Cook’s Line and then lightly dust with Persian Rub Seasoning. You may substitute with salt and pepper and some additional fresh Thyme or any herb you prefer. Drizzle the top with a little more olive oil.
- Cover the pan or dish with aluminum foil and bake for 35-40 minutes or until the potatoes are tender. Remove the pan from the oven and add the shredded gruyère cheese or crumbled goat cheese; add as much or little as you prefer. Place the pan back into the oven uncovered and bake an additional 25 minutes or until the cheese has browned or gratinée.
- Let your tian rest before serving and dish out or keep in the pan for “family style”. Bon Appetite!