Vegetable Tian

This is not a ratatouille, it is a “tian!” I often have to correct my guests when they ask me if this is a ratatouille. 😉

Tian is a french recipe of baked vegetables made with alternating rows of sliced eggplant, tomato, onion and zucchini. A tian itself is an earthenware dish that goes from the oven to table. Everything baked in this dish is called tian.

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Vegetable Tian
To make the tian look more appealing, use vegetables with similar widths.
Course Main Dish
Prep Time 25 minutes
Cook Time 55 minutes
Servings
servings
Course Main Dish
Prep Time 25 minutes
Cook Time 55 minutes
Servings
servings
Instructions
  1. Peel and cut the onion into half moons. Peel and cut the garlic into 2-4 pieces.
  2. In a medium skillet heat 2-3 Tbsp of olive oil until hot, add onion and sauté until tender, stirring frequently. Add garlic and cook for another 2 minutes. Season with salt and pepper. Remove from the heat.
  3. Preheat the oven to 400℉. Spread the cooked onion on the bottom of a baking dish.
  4. Cut zucchini and summer squash into 1/4 inch slices.
  5. Cut the eggplant into 1/4 inch slices.
  6. Core and cut tomatoes into 1/4 inch thick slices.
  7. Arrange the zucchini, eggplant, squash and tomatoes in alternating rows. Continue until the baking dish is filled.
  8. Sprinkle the vegetables with salt, pepper, Herbs de Provence and drizzle with the remaining olive oil.
  9. Bake for 40-50 minutes or until the vegetables are soft and golden. If the vegetables are not ready, but the top is starting to burn, cover the tian with aluminum foil.

Puff Pastry-Wrapped Shrimps

The reason I love making Puff Pastry-Wrapped Shrimp so much is the simple ingredients and because I almost always have frozen shrimp and puff pastry left in my freezer.

Print Recipe
Puff Pastry-Wrapped Shrimps
Course Appetizers
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Course Appetizers
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Instructions
  1. Preheat oven to 380 degrees F. Cover a large baking sheet with parchment paper.
  2. Season shrimp with salt, pepper and seasoning.
  3. Roll out the pastry dough and cut into 1 cm wide strips.
  4. Starting at the top, wind one pastry strip around one shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with each shrimp.
  5. Place shrimp onto the baking sheet. Beat the egg in a small bowl with a fork, to make egg wash. Brush the shrimp pastry with egg wash.
  6. Bake for about 12 min, or until golden brown. Do not overcook.

French Buckwheat Crepes with Mushrooms

Prepare buckwheat crepes and garnish them with this delicious, simple mushroom and sour cream combination. A French favorite!

Find other recipes on this site: the buckwheat crepes or the version with ham and cheese.

Print Recipe
French Buckwheat Crepes with Mushrooms
Course Main Dish
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
galettes
Ingredients
Buckwheat Crepes (for 12 galettes)
Filling (4 servings)
Course Main Dish
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
galettes
Ingredients
Buckwheat Crepes (for 12 galettes)
Filling (4 servings)
Instructions
  1. Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  2. In a medium skillet, heat the oil add onion and sauté for 3-5 minutes.
  3. Add sliced mushrooms and sauté for another 5 minutes.
  4. Add the sour cream, mix well, and cook for another few minutes. Season with salt and pepper. Remove from heat.
  5. Heat a lightly buttered nonstick skillet. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds until the surface isn't liquid.
  6. Without flipping the crepe, place 2-3 Tbsps of mushroom's filling in the center. A 10-15 seconds later, as the crepe seems to be ready, carefully lift the sides with a spatula and fold them to form a square, or triangle.
  7. Carrefully transfer the crepe from the pan to tha plate, and serve quickly.

Seasonal Radishes Salad

Even with it’s simplicity, this salad will look good on any table arrangement. All that is needed for this recipe are fresh radishes and fresh herbs. These thinly sliced radishes create a colorful and delicious entree that will please any veggie-lover. Add your favorite fresh herbs, season with salt and pepper, and drizzle with vinegar and olive oil. You can use any vinegar you like: white, apple or balsamic. I like to make this salad with white vinegar. This salad looks amazing if served in a white salad bowl.

 

 


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Seasonal Radishes Salad

If prefer it, you can replace the vinegar and oil with a tablespoon of sour cream or Greek yogurt .

Course Salads

Prep Time 10 minutes

Servings
servings

Course Salads

Prep Time 10 minutes

Servings
servings


Instructions
  1. Wash and cut off roots from the radishes, slice thinly. Season with salt and pepper. Drizzle with vinegar and olive oil. Garnish with fresh herbs and serve.

Hachis Parmentier

Hachis Parmentier is a delicious French casserole made with layers of mashed potatoes and ground beef.

The dish is named after Antoine Parmentier (1737-1813). He was a French pharmacist who made potatoes popular in Paris and northern France.

Print Recipe
Hachis Parmentier
Prep Time 25 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 25 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Peel the potatoes and chop them into cubes. Boil in salted water until easily pricked with fork, about 20 minutes. Then drain water.
  2. Add 50 g of butter and mash. Add warmed milk and mash together to smooth consistency. Taste the puree, add more salt if needed.
  3. Peel and chop the onion and garlic.
  4. Melt 30 g of butter in a large pan and saute onion and garlic until soft.
  5. Add ground beef and cook until browned. Add salt and pepper to taste.
  6. Take the pan off the fire and let cool down a little. Add a row egg.
  7. Process to finer texture by using a food processor, if desired.
  8. Preheat oven to 380F/190C. Grease baking dish.
  9. Add 1/2 of mashed potatoes in thin layer to the prepared dish. Then layer beef preparation on top of potatoes. You can also add your favorite seasonings at this point or some chopped parsley. (This time, I added paprika).
  10. Top with remaining potatoes. You can make some shapes on the top using the fork. Add remaining butter and dot on the potatoes. Sprinkle with grated cheese.
  11. Bake uncovered for about 25 minutes until the top is golden.

Beef And Feta Pasta Dinner

Pasta and ground beef is nothing new, but when you add feta cheese, onion and fresh dill to it, it takes your pasta to a whole different level.

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Beef And Feta Pasta Dinner
You might seriously consider making a double batch of this Beef and feta pasta dinner because your family will definitely ask you for more.
Course Main Dish
Prep Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and chop the onion.
  2. Coat the bottom of a skillet with olive oil. Add onion and sauté until softened and brown, stirring once in a while.
  3. While the onion is cooking, cook pasta, according to the package directions. Drain pasta and set aside.
  4. Fully cook the ground beef. Drain grease. Season with salt and pepper to taste.
  5. Use your hands or the tines of a fork to crumble the feta cheese.
  6. Add onion, ground beef and crumbled feta to cooked pasta. Shower on a generous dusting of fresh dill and using two spoons, toss the pasta well.

Salmon Теrrine

An elegant french recipe made of fresh and smoked salmon, eggs, sour cream, and parsley. This refined and delicious appetizer is perfect for cold buffets. Serve the Salmon Terrine with mayonnaise, vegetables, or a green salad.

 

 


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Salmon Terrine

This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.

Course Appetizers

Prep Time 15 minutes
Cook Time 40 minutes

Servings
servings


Ingredients

Course Appetizers

Prep Time 15 minutes
Cook Time 40 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.

  2. Cut the fresh salmon into pieces and mix with a food processor.

  3. Add the eggs and mix well.

  4. Add the sour cream and parsley.

  5. Add the smoked salmon, salt and pepper. Mix with a spatula.

  6. Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.

  7. Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.

Cowboy caviar

Cowboy caviar (or Texas caviar) is a simple, healthy, colorful, and delicious appetizer, salad, side-dish, or dip. Using canned beans and corn is a quicker alternative to cooking dry beans. Spend less time in the kitchen but don’t forget to prepare in advance to allow the different flavors to blend together before serving.

 

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Cowboy caviar
The jalapeño can be replaced by a few pinches of chili powder.
Course Salads
Prep Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Salads
Prep Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in a salad bowl, mix, cover, and let chill for about one hour in the fridge.

Whole Roast Duck With Apple And Cranberry Stuffing

Impress your holiday guests this year with crisp, delicious and full of juices roasted duck. This recipe is very simple and easy to make. The best way to serve it is with mashed potatoes.

Print Recipe
Whole Roast Duck With Apples And Cranberry Stuffing
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Instructions
  1. Wash and pat dry duck with paper towels. Season inside and outside with salt and pepper.
  2. Peel and finely chop the onion.
  3. Cut celery into thin slices.
  4. Peel, core and cut apples into small cubes.
  5. Heat olive oil or butter in a frying pan. Add onion and celery and sauté for 3-4 minutes until golden. Season with some salt and pepper.
  6. Add apples and cranberries. Remove from the heat.
  7. Add bread crumbs and mix well.
  8. Preheat oven to 400 degrees F. Stuff duck with prepared stuffing. Secure skin underneath with skewer or toothpicks.
  9. Rub the skin with olive oil and place it into the roasting pan with the breast side down. Roast for one hour.
  10. Baste all over every 15-20 minutes with juices from the bottom of the pan.
  11. Flip the duck over and continue to roast for another 20-30 minutes. Cover wings and legs with foil if it gets too brown.
  12. The duck is done if the juices run clear when a skewer is inserted in the thickest part of the leg. Remove from the oven and cover the duck with aluminum foil for at least 10 minutes.

Golden Baked Мashed Potatoes

If you find yourself with more left over potatoes than you can deal with, this recipe is for you!

Print Recipe
Golden Baked Мashed Potatoes
While you can just simply reheat mashed potatoes, or make pancakes, my favorite way to serve leftover mashed potatoes is this Fluffy Baked Mashed Potatoes.
Course Main Dish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Peel the potatoes. Chop the potatoes into cubes. Place them in a medium pot. Add salt to the water and cook for 15-20 minutes. When they are fork tender, strain the potatoes.
  2. Add butter and mash until smooth and creamy.
  3. Next, pour the warm heavy cream or milk. Add salt and pepper to taste.
  4. Coat a baking dish with butter. Transfer potatoes to the prepared dish. You can make some shapes on the top.
  5. Preheat oven to 375 degrees F. Bake uncovered for about 15 minutes until the top is golden.
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