Tuesday, November 27, 2012

Tian provençal my way (Tian provençal à ma façon)

I've got one thing in common with Leonard Cohen, Johnny Cash and Barry White ... Our voice ! 
Not the quality, no ...
But saturday night, we shouted so much that my voice is broken and so bass tone ! :)
I must begin a baritone career ! It is now or never ! 

Weather is strange, here. It's not cold at all and summer vegetables live close to fall vegetables ! 
So I still have some zucchini and, las t week, in my farmer's basket, I had tomatoes and eggplants ! 
That's the reason why I've decide to cook a summer dish ! 
Here's the recipe of a very traditional provencal dish, called "Le Tian".
We love to eat it during sunny days. Very easy to make and delicious.
The only "difficult" point is the erection of the vegetables because they must be straight.
This is not difficult, in fact... But, remember ... 2 children who need me ALL-THE-TIME, a husband who need me ALL-THE-TIME, a job, a blog and a rabbit ... 
I have to save time ! 
So yesterday, I have cooked a "my-way-Tian" : Un Tian à ma façon.

Here's what you'll need : 

  • 2 zucchini
  • 2 eggplants
  • 2 potatoes
  • 2 onions
  • 4 tomatoes (Hahaaaa ... this was a trap !)
  • 1 clove of garlic
  • Herb of provence
  • Olive oil
You oven must be preheated at 180°C (350°F / th 6)




Step 1 : 
Cut all your vegetables in thin slices (except the garlic) and spread one coat of each of them, beginning by potatoes and ending with tomatoes.







Step 2 : 
Water with olive oil and sprinkle with herbs of Provence. Salt and pepper.




Step 3 : 
Do the coats again until the top of the pan and press the garlic. 




In the oven for 45 minutes / 1 hour. Your vegetables must be tender.

It's done.




Bon appétit.



Recapitulative : 
  • 2 zucchini
  • 2 eggplants
  • 2 potatoes
  • 2 onions
  • 4 tomatoes
  • 1 clove of garlic
  • Herb of provence
  • Olive oil
You oven must be preheated at 180°C (350°F / th 6)

Cut all your vegetables in thin slices (except the garlic) and spread one coat of each of them, beginning by potatoes and ending with tomatoes.

Water with olive oil and sprinkle with herbs of Provence. Salt and pepper.

Do the coats again until the top of the pan and press the garlic. 

In the oven for 45 minutes / 1 hour. Your vegetables must be tender.

6 comments:

  1. Hahaha, excellent idea :) You should have your own TV show: how I cook amazing French food the easy way :) (PS. je crois que le mot que tu utilises pour "faire tenir les légumes droit" ne s'utilise que pour une seule chose, en anglais, et cette chose ne se fait en général pas dans la cuisine... ;))

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    Replies
    1. Alors, MORT DE RIRE !! Parce que je t'avoue que je n'ai trouvé que ce mot dans le dictionnaire et cela m'a quand même semblé étrange, puisqu'en français, bien qu'il désigne tout objet qui se tient droit, c'est vrai qu'on ne l'utilise aussi que pour une seule raison !!
      Mais bon, je me suis dit "je tente !". Peur de rien, je te dis !
      Comme je te le disais, quand des étrangers qui parlent ma langue disent des "bêtises", j'adore, je trouve ça mignon. Je pars alors du postulat que c'est la même chose pour les étrangers qui lisent mon blog.
      Ecoute, nous sommes en pleine période de 50 shades of Grey, qui dit que ça ne fait pas, alors, dans la cuisine !! :D

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  2. Axelle--Such interesting vegetables you have in France! It must be the strange weather you are having! Je connais en peu francais. Cela a ete un bon excercise pour pratiquer. Merci. Jamie

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    Replies
    1. Ouhaou, Jamie, si tu le souhaites, je peux t'écrire en français, de temps en temps ;)
      I thank you truly for your french sentence, Jamie. I know that to speak another language is never easy. Most of all, french language, which is a difficult one... even for french people, sometimes :)
      So I always appreciate when foreign people give a try with it. I love everything, from the correct one, to the little mistakes we all make.
      Thank you once again.

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    2. Axelle-Just go easy or I'll have to use Google Translate! I would try this recipe except everthing here is soaking wet, molding out in the vegetable garden (Our vegetables here are small and limp. Not as perky as yours. Hahaha.) and destined to be that way for the next three months. Rain Rain Rain. Jamie

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