Comments on: Tian Provençal: Summer Squash Sides https://www.amyglaze.com/tian-provencal-summer-squash-sides/?utm_source=rss&utm_medium=rss&utm_campaign=tian-provencal-summer-squash-sides 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Mon, 11 Nov 2013 20:26:46 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Ms. Glaze https://www.amyglaze.com/tian-provencal-summer-squash-sides/#comment-11417 Sun, 01 Sep 2013 04:05:58 +0000 http://www.amyglaze.com/?p=3694#comment-11417 For individual servings: use parchment sheet lined baking sheet. Then, with the aid of a ring mold, build the circle fan of veggies in the same way on a bed of sauteed leeks. Scoop up everything with a spatula when serving. You can also build this dish higher and bake the veggies in the ring mold. The top veg will be browned and the veggies underneath will be softer but it’s pretty to see all the colorful layers. You can also put the sauteed leeks inbetween the layers.

I do think this dish is really best presented family style…

]]> By: Het https://www.amyglaze.com/tian-provencal-summer-squash-sides/#comment-11413 Sat, 31 Aug 2013 19:10:05 +0000 http://www.amyglaze.com/?p=3694#comment-11413 I made this last night sans eggplant (too expensive in the markets) and it was easy and fresh tasting and pretty in color. That splash of white wine over top really adds a certain je ne sais quoi. I would love to serve this on the patio to a party because it’s just so striking to serve as a whole dish. And yes, this does seem to be the recipe of ratatouille….hmmmm….

suggestions for single servings? or individually plated servings.

]]> By: Ms. Glaze https://www.amyglaze.com/tian-provencal-summer-squash-sides/#comment-11373 Mon, 26 Aug 2013 23:38:22 +0000 http://www.amyglaze.com/?p=3694#comment-11373 In reply to wattacetti.

Ha! That’s for sure! No chacuterie this time around but a fresh ham recipe I’m going to post. It was a lot of fun going to back bistro classics but in a rustic farm setting. I forgot how much I really love leeks vinaigrette – such a great sauce for so many things besides the leeks (tongue, liver, etc, etc). let me know how the veg tian comes out with egggplant. Btw, I think this is really the dish they meant in Ratatouille. I guess vegetable tian wasn’t a good name for a little rat lol…

]]> By: ewan https://www.amyglaze.com/tian-provencal-summer-squash-sides/#comment-11361 Thu, 22 Aug 2013 01:02:53 +0000 http://www.amyglaze.com/?p=3694#comment-11361 It’s correct time to develop plans in the future and it’s time for you to be happy. We have read this submit and if I can I want to propose you handful of interesting things or ideas. Maybe you can easily write next articles speaking about this article. I would like to read more reasons for having it!

]]> By: wattacetti https://www.amyglaze.com/tian-provencal-summer-squash-sides/#comment-11358 Wed, 21 Aug 2013 18:56:17 +0000 http://www.amyglaze.com/?p=3694#comment-11358 Wow Chef! You’re quite the Japanese beaver this summer with three beautiful dishes that I can not only make, but *want* to make. Pretty stupendous too seeing as they’re all vegetable-based.

The tian is my favorite of the three, especially with small leeks being nonexistent with the wacky local growing season. I think I will make it like the way you have in the photos because with aubergine it starts to allude to ratatouille from Ratatouille.

What were the more difficult recipes? Whole-beast charcuterie?

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