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    27th September 2009

    Vegetable Tian

    vegetabletian

    Another easy recipe from Barefoot in Paris — this time, a simple side dish to contribute to a recent dinner gathering. Our garden is still producing tomatoes and zucchini, and we had some veggies left over from our last CSA box, so we adapted the recipe to use those up — the only item we didn’t have on hand was the potatoes. A casserole dish is filled with softened onions, then the vegetables are packed in a single layer on top, roasted, topped with shredded gruyere, and baked again until browned. Awesome.


    Lisa says:

    Holy crap, are you sure we have to bring this over?

    Chris says:

    What do you mean?

    Lisa says:

    Can’t we just eat it all now and claim we forgot to bring something?

    Chris says:

    Bzzzzt… too late, I already told them what we were planning on bringing.

    Lisa says:

    Dammit! Okay, but I’m not going to be able to wait very long before digging in.

    Chris says:

    Well don’t dig in yet, I gotta take a picture first, and this is a pretty dish!

    Lisa says:

    Okay, but I’m just sayin’… the clock is ticking.

    Vegetable Tian
    Olive oil
    2 medium yellow onions, cut in half and sliced
    1 large shallot, sliced
    3 garlic cloves, minced
    1 lb yukon gold potatoes, unpeeled
    2 medium zucchini
    1 patty pan squash
    2 large carrots
    1 pound medium tomatoes
    1 tsp kosher salt
    1/2 tsp freshly ground black pepper
    1 tbsp fresh thyme leaves, plus extra sprigs
    2 oz Gruyere cheese, grated

    Preheat the oven to 375 degrees F.

    Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

    Slice the potatoes, zucchini, squash, carrots, 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 tablespoon of olive oil. 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.

    4 side-dish servings

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    posted in Barefoot in Paris, Sides | 5 Comments

    24th September 2009

    Moroccan Couscous, and WHF on Android & iPhone

    moroccancouscous

    Before we get to the couscous, I wanted to let Android and iPhone users know that starting today you’ll see a new, faster-loading version of this site when viewing with your mobile browser. You’ll still be able to leave comments, search, and access everything as usual, but in a more convenient, better-formatted version.  This is accomplished with the excellent WPTouch plugin, which automagically detects your  browser and displays the mobile version.  If you wish to use the full-featured version, you can click the link at the bottom of the page.  Enjoy!  Okay, back to it…

    This simple recipe comes from Barefoot in Paris, which we inherited from Megan before she started tramping across the globe. Carrots, squash, zucchini, and onion are oven-roasted and then mixed with a richly-flavored couscous prepared butter, chicken stock, and saffron threads.  It’s supposed to serve as a side dish, but we had it on its own, without feeling like we were missing out on the main event.


    Lisa says:

    …don’t forget to mention how buttery it tastes!

    Chris says:

    Wow, we haven’t even star–

    Lisa says:

    So buttery!

    Chris says:

    Geez! Yeah, it’s buttery, and combined with the saffron makes for nice, intense flavoring. I really like it.

    Lisa says:

    And all the veggies either came from the back yard or the CSA box, that’s always fun.

    Chris says:

    Yep — I do like not having to do special shopping trips for what would otherwise be a really quick dinner.

    Lisa says:

    Okay, you finish typing this up, I’m going back to this buttery, saffron-y delicous dish.

    Chris says:

    I’m gonna be done, too — so I can get some goodness myself.

    Moroccan Couscous
    2 cups diced butternut squash
    2 cups chopped yellow onion (2 onions)
    1 1/2 cups diced carrots (4 carrots)
    1 1/2 cups diced zucchini (2 medium)
    2 tbsp (30 mL) good olive oil
    Kosher salt
    Freshly ground black pepper
    1 1/2 cups chicken stock
    2 tbsp unsalted butter
    1/4 tsp ground cumin
    1/2 tsp saffron threads
    1 1/2 cups couscous
    2 scallions, white and green parts,chopped

    Preheat oven to 375 F.
    Place the butternut squash, onions, carrots and zucchini on a baking sheet and toss with the olive oil, 2 tsp salt, and 1 tsp pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.

    Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat. Add the butter, 1 tsp salt, 1/2 tsp pepper, the cumin and saffron threads and allow to steep for at least 15 minutes.

    Bring the chicken stock just back to a boil. Place couscous and cooked vegetables in a bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and let stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork and serve warm or at room temperature.

    6 Side-Dish Servings

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    posted in Barefoot in Paris, Main Dishes, Sides | 3 Comments


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