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.
To make the tian look more appealing, use vegetables with similar widths.
Peel and cut the onion into half moons. Peel and cut the garlic into 2-4 pieces.
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.
Preheat the oven to 400℉. Spread the cooked onion on the bottom of a baking dish.
Cut zucchini and summer squash into 1/4 inch slices.
Cut the eggplant into 1/4 inch slices.
Core and cut tomatoes into 1/4 inch thick slices.
Arrange the zucchini, eggplant, squash and tomatoes in alternating rows. Continue until the baking dish is filled.
Sprinkle the vegetables with salt, pepper, Herbs de Provence and drizzle with the remaining olive oil.
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.
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.
In a medium skillet, heat the oil add onion and sauté for 3-5 minutes.
Add sliced mushrooms and sauté for another 5 minutes.
Add the sour cream, mix well, and cook for another few minutes. Season with salt and pepper. Remove from heat.
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.
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.
Carrefully transfer the crepe from the pan to tha plate, and serve quickly.
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.
Seasonal Radishes Salad
If prefer it, you can replace the vinegar and oil with a tablespoon of sour cream or Greek yogurt .
Peel the potatoes and chop them into cubes. Boil in salted water until easily pricked with fork, about 20 minutes. Then drain water.
Add 50 g of butter and mash. Add warmed milk and mash together to smooth consistency. Taste the puree, add more salt if needed.
Peel and chop the onion and garlic.
Melt 30 g of butter in a large pan and saute onion and garlic until soft.
Add ground beef and cook until browned. Add salt and pepper to taste.
Take the pan off the fire and let cool down a little. Add a row egg.
Process to finer texture by using a food processor, if desired.
Preheat oven to 380F/190C. Grease baking dish.
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).
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.
Bake uncovered for about 25 minutes until the top is golden.
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.
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
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.
The jalapeño can be replaced by a few pinches of chili powder.