Thursday, June 18, 2009
This is a Barefoot Contessa recipe. I like Ina Garten's recipes because they are usually fresh ingredients and not that many. The older I become the less likely I am to make a recipe with a big long list of ingredients. My attention span seems to be shrinking.
The recipe in Barefoot in Paris had enough for a 9 x13 pan. I've downsized to a 9" pie plate. That is still enough to serve 4, I think. I also didn't have any Gruyere, so I substituted Parmesan, which worked fine but next time I want to try it with the Gruyere. But as usual with spur of the moment recipe decisions I was missing an ingredient and didn't want to drive to town for 1 item. When I retire I'm going to find a rockin' retirement home next to a grocery store.
This is a pretty frugal meal, especially now that it's garden season. Even though it has a longer cooking time, the prep is supper easy. The main thing to remember is to get vegetables about the same size in diameter so they will cook evenly and make a nice presentation. If you want to make the original recipe in a 9x13 the recipe can be found online at the Food network site.
adapted from Barefoot in Paris
Good olive oil
1 medium to large yellow onion, cut in half and sliced
2 garlic cloves, minced
2 medium round russet potatoes, unpeeled
1 6-8" zucchini
1 6-8" yellow squash
3 plum tomatoes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 scant tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated
Preheat the oven to 375 degrees F.
Brush a 9" pie plate 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 pie plate.
Slice the potatoes, zucchini, yellow squash 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. Serve warm.
Check out Friday's Recipe sway on the Grocery Cart Challenge