{"id":3009,"date":"2011-08-03T23:29:46","date_gmt":"2011-08-04T07:29:46","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=3009"},"modified":"2012-03-22T07:43:57","modified_gmt":"2012-03-22T14:43:57","slug":"summer-provencal-tian-more-than-a-dish","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/summer-provencal-tian-more-than-a-dish","title":{"rendered":"summer proven\u00e7al tian: more than a dish"},"content":{"rendered":"

\"Eggplant,<\/a><\/strong><\/p>\n

summer proven\u00e7al tian: more than a dish<\/strong><\/p>\n

In Provence there is a regional speciality simply known as \u201ctian.\u201d The name actually refers to the dish the food is cooked in rather than the food itself  (a \u201ctian\u201d is a shallow baking dish). This week we are modifying the classic tian but staying true to the flavors of provence and a proven\u00e7al tian<\/em><\/span> is this week\u2019s simple pleasure<\/em>. <\/span><\/span><\/p>\n

Tian usually consists of vegetables, stacked horizontally in a baking dish, and bound with a mixture of rice, cheese and eggs. In the heat of summer it seems too hot for all of that starch and dairy, so we are making a simple tian with market fresh ingredients.<\/span><\/p>\n

This recipe has four steps, half of which is non-active time. The active time, cutting and placing the vegetables and tomatoes in the dish, could not be more simple (and the assembly is a perfect project for those \u201cI am so bored\u201d kiddies looking for something to do). The ingredients (eggplant, summer squash, tomatoes, onions, basil and olive oil) are typical flavors of Provence. Tian can be served hot or cold. It can be a sidedish or used in a sandwich or a salad for a light summer  meal. <\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/em>!<\/em><\/span><\/p>\n

LM<\/span><\/p>\n

 <\/p>\n

\"summer<\/a><\/p>\n

 summer Proven\u00e7al tian<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

stats:<\/span><\/span><\/p>\n

yield: <\/span>makes one dish 8\u201d by 8\u201d<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

1 eggplant (7 ounces), sliced lengthwise
\n<\/span>3 large heirloom tomatoes, sliced
\n<\/span>2 zucchini (13 ounces), sliced lengthwise
\n<\/span>1 yellow or red onion (8 ounces), sliced rondelle
\n<\/span>fresh basil leaves (as needed)
\n<\/span>2 tablespoons olive oil (and as needed)
\n<\/span>1 tablespoon kosher salt (and as needed)
\n<\/span>freshly ground black pepper (to taste)<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n