Tuesday, April 17, 2012

Vegetable Tian

Over the weekend my family and I went into the city for dinner and a Broadway show. We went to see Newsies (my favorite movie of all time). The show was amazing! I would recommend it to anyone who wants to see a great show.

Following the show we ate dinner are Les Halles, Anthony Bourdain's restaurant, located at 411 Park Ave New York, NY 10016 (between 28th and 29th)  It is french bistro style cuisine and the food was really delicious. Here are a few of the plates we ordered:
-Brie with honey and cracked pepper toasted on croutons- This was unbelievable and I cannot wait to try and recreate this at home.
-Escargot in butter and garlic sauce
-French Onion Soup (a good as it gets)
-Rosemary Lamb chops with Pomme Frites (french fries)
-Plache De Grillades: Lamb chop, hanger steak, merguez steak, thick cut bacon, and french fries (we did not order this, but if my husband Tom was with us, I bet he would have :)
Warm Chocolate Banana Tart
Blueberry Creme Brulee

Over all the restaurant was a lot of fun with great food. I would recommend it. Take a look at the menu:

In keeping with the french theme and flavors, try this easy side dish. I love to make this to accompany any meat dish. It can even pair nicely with Italian style dishes, such as Chicken Parmesan.

*Cooking Tip: Try to use vegetables with same diameter so they look similar in the dish.

Vegetable Tian (Recipe from Barefoot in Paris by Ina Garten)
Makes 4-6 servings

Olive oil
2 large yellow onions, thinly sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled (Yukon gold or red potatoes work best)
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

1. Preheat the oven to 375 degrees F. Brush a 9 x 13" baking dish with olive oil.

2. In a medium saute pan, heat 2 tbsp of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until soft. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

3. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tbsp of olive oil.

4. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

No comments:

Post a Comment