world tour of tian gratins

Giant Tian Gratins a ppetit voyage

Recipe bookfor beginners and food lovers

Presents

Stéphanie Mazier2011

Giant Tian GratinsWorld Tour

www.appetitvoyage.com 1

http://www.appetitvoyage.com/


Table of Content

About the author …………………………………………………………………Page 4What is tian? ……………………………………………………………………….Page 5Introduction ………………………………………………………………………..Page 6

Chapter 1: French Regions Tour

Provençal tian ……………………………………………………………Page 8Stephi’s tian ………………………………………………………………Page 10Bresse tian ………………………………………………………………..Page 12Lyon’s tian …………………………………………………………………Page 14Tian du bouchon ……………………………………………………….Page 15Normandy tian ………………………………………………………….Page 16Savoy tian …………………………………………………………………Page 18Sud-Ouest tian ………………………………………………………….Page 20Alsatian tian ………………………………………………………………Page 22

Chapter 2: World Tour of Tian

Spanish tian ……………………………………………………………..Page 24Italian tian ………………………………………………………………..Page 26My Dutch tian …………………………………………………………..Page 28Mexican tian ……………………………………………………………..Page 29

Chapter 3: Sweet Tian

Sweet provençal tian ……………………………………………….2Winter Fruit tian ……………………………………………………….Page 33




About the author

Stéphanie Mazier

She was born in 1977 in Bourg-en-Bresse, a small French city situated between Lyon and Geneva, surrounded by the most famous vineyards of France: Bourgogne, Beaujolais, Savoy, Côtes du Rhône,…Her parents taught her the taste and love for the good food and wines.

After she received her Baccalaureate, she studied and entered in Sup de Co Montpellier and began to travel in Europe for her studies: London, Netherlands, Spain.She specialized in the “International Business of Wine”, and received her diploma in 2000.She first worked for the wine industry in France, and decided to go back to Spain, the country she really fell in love with.For the Consorcio del Jamón Serrano Español, she promoted Serrano ham on the international markets for 8 years, when she travelled all over the world, meeting the most famous chefs and discovered the magic of gastronomy.

Back in the Netherlands, she decided that she wanted to share all her experiences and knowledge gained over a decade with people who were eager and willing to learn about good food and wine.

Stephanie lives now in Haarlem, sharing her time between the expat community and the wine tasting and cooking workshops that she loves to teach.

Your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!




What is a tian?

Tian is a kind of gratin.Gratin is an oven baked dish. It is quite popular in France, especially in my home region. There are thousands of recipes, some of which are easy and some more complicated. I usually choose the quick and easy ones because I am always really busy and do not have time sometimes to spend hours in the kitchen. Though, it is important for me to eat healthy with fresh products!

Tian is a typical dish in the South of France. It is also oven baked and gathers together the typical vegetables from this sunny region of France, as well as spices like thyme and rosemary.

This is also a very easy dish to prepare and it always looks amazing! I find it a perfect basic recipe to learn and experiment with, before you venture to create your own recipes!

We will discover other French regional creative recipes and then travel the world.




Introduction

Three years ago, I started to write down the recipes I was cooking at home for my friends. The main reason is that all of my guests were asking for the recipes of the meal we shared. Before that time, I was living in Madrid, and I always had friends at home for lunch or dinner. After living so many years far away from my roots, I learned to have my friends around me as if they were my own family. I love to cook and share and care for the people that I love. It is one of my most distinctive ways to thank my beloved people. My parents and family engrained in me the taste and love for the good food and cooking. When you are a young professional, with not so much time to cook, you quickly learn how to cook tasty and amazing dishes! To be even quicker I never followed any recipe book or magazine. But then, I realized that it was possible to share my knowledge with my friends and also to repeat the experience.

So, I started my blog www.appetitvoyage.com. The more I wrote on the blog, the more I discovered my passion in life: to help people learn to cook, enjoy doing it and being able to share it.

The objective of this e-book is to give you some tricks and tips to cook healthy, economic and tasty dishes. I will show you that cooking is easy and quick and you can cook yourself, enjoy it and share with your friends and family!To make as easy as possible, I add some information on top of the recipe to specify if the recipe is suitable to vegetarian, dairy or gluten free. After each recipe, I try to give you some extra tip in order you can enjoy and learn as much as possible!

This is a first chapter of this sharing and caring cuisine that I developed. It finds its roots in the traditional French regional cuisine and its inspiration is in all my travels around the world. Because we all come from a special place, it is important to know the products and your gastronomy to share it with expats and new friends all around the world. Are you ready for a gastronomic trip beyond your cooking skills?

I hope you will enjoy reading and cooking from it, as much as I did preparing and writing it.





CHAPTER 1:

French Regions Tians




Provencal Tian

[Vegetarian] [Dairy Free] [Gluten Free]

Tian is one of the traditional dishes, simple, and successful, thanks to flavourful ingredients! So I recommend doing it in summer, when it’s the season of these vegetables. This is a basic recipe and a traditional one from the South of France.

My uncle lives in a beautiful village in the mountains surrounded by oaks, pines, and cicadas. I spent all my summers there when I was a child, with my cousins. This is a very nice and precious memory for me. All the flavours of the lavender, the pines, the apricots and peaches are still vivid in my mind, even if you can no longer find any these voluptuous fruits nowadays. The freshness and the flavours of the food there were unforgettable.

Do you know what the flavour of a tomato is? What its real taste is?

When you get it directly from the plant, it’s warm because of the sun; it has this marvellous shiny red colour. You bite it and the juice just splashes into your mouth, the slightly warm juice just spreads the flavour over your palate and nose. At that time, it was a innocent and furtive gesture. Today, I remember it as a treasure!

Each family from that region has its own recipe of tian. In earlier times, the tradition was passed from mother to daughter. Let me share with you my family recipe!

Ingredients for 4/6 persons:

- 3 ripe tomatoes (choose plum tomatoes, they are usually more flavourful)

- 1 medium size eggplant/aubergine- 1 zucchini/courgette- 2 onions- 1 garlic clove- 2 bell peppers (red or green as you prefer, the red one is sweeter

and the green is a little bit more bitter)- Salt and pepper to taste - 3 tbs. of olive oil

Preheat oven to 180ºC.

1. First prepare the zucchini; wash it and slice it in 1 cm thick pieces. Do the same with the onions, tomatoes and eggplant. For the bell peppers, be careful to take off the stem and then, to also take out the white stripes inside as well as the seeds. Then, slice it the same way as the other vegetables.




2. In a 40 cm long baking pan, crush the garlic clove and spread it well all over sides of the pan.

3. Alternate the rows of zucchini, tomato, eggplant, onion, again and again, until all vegetables are finished and the pan is filled up.

4. Then spread olive oil, salt, pepper and thyme and put it in the oven at 180ºC for 40 min.

It is a healthy and easy dish to go with roasted meat, lamb chops or chicken. Do not hesitate to change the vegetables, but always use the seasonal ones! It will be better for your wallet and for the planet.

Tip: ServiceYou can also prepare the tian in individual casseroles that go in the oven and present to your guests as individual casseroles.




Stephi’s tian

[Gluten Free]

My tian is actually the adaptation of one of my favourite dishes!

One Christmas, many years ago, my aunt surprised me with a raclette oven. The raclette is a traditional dish from Savoy and I always had it with my family and friends. The portable raclette oven is a very useful table oven, where every guest can prepare his or her own cheese. On the top you can grill vegetables or keep the potatoes warm. The traditional Savoy dish version is only with the Raclette cheese, potatoes and cured ham. My version includes vegetables and I turned into a tian!


- 100 grs. of button mushrooms - 2 green bell peppers- 50 grs. green aspargus- 150 grs. of raclette cheese- 50 grs. of smoked ham, like a Speck Alto Adige, one of my

favourites. With the GPI, of course!- Salt and pepper- 1 tbs of olive oil


1. First wash the vegetables carefully! This is really important if you do not use organic vegetables, as they will be covered with some preservatives. If they are organic, wash them also, to take off the dirt or other residue.

2. Slice the mushrooms in thick slices. Grill them in a frying pan for 10 minutes in order to strain out the high content of water.

3. Take off the stems as well as the seeds and white membrane inside the bell pepper. Slice in thick slices.

4. For the asparagus, it is easier, as you just have to break the asparagus with your fingers. The break will be right where the asparagus is getting softer. Don´t throw away this part, you can use it to prepare a soup for example.

5. In a large baking pan, spread the olive oil well. I usually do it with a paint brush. With no brush, a kitchen paper would be perfect!

6. Place the vegetables in the pan, trying to mix them a little bit. Salt and pepper.




7. Top the vegetables with the ham slices.

8. To finish, top the dish with thick slices of Raclette.

9. Put the gratin 30 minutes a 200ºC. Serve immediately when the top of the cheese is golden brown.

If you can’t find Raclette cheese, which is highly possible if you do not live in France, change it for similar cheese. Cow milk, fat and pressed. You can also substitute a young Gouda, for example.

Tip: Do you know what French people call the button mushrooms? We call it Paris mushroom!

Want to know more about European hams and speck? Go to www.speck.it!




Tian Bressan

[Gluten Free]

The region where I was born is called Bresse. It is located at the North-East of Lyon and always has been a wealthy and rich cultural region. In gastronomy it is well known for the poulet de bresse, which is chicken with a PDO. The traditional gastronomy always includes cream and butter also! Here you have the heart of my culture… I turn it into a delicious tian!


- 3 chicken breasts- 80 grs. Of sweet corn (a small can)- 100 grs. of mushrooms- 2 onions- 25 grs. of butter- 200 ml of liquid cream- Salt and pepper- 100 grs. of comté


1. First, prepare the breasts in thin, small slices. In order to do it, you cut the inside of the breast from the middle to the border, but without cutting it totally! Doing it on both sides, you will open and cut the breasts thinner. You can cut them as thin as you want. Then, cut the breast in pieces in 5 x 5 cm size.Salt and pepper.

2. Peel and slice the onions in thin slices. In a frying pan, cook the onions, with 25 grs. of butter, till they are fried well. When they are almost done, add the corn you previously washed and drained, and add the cream. Stir well in order to let the cream get some colour. Salt and pepper again properly, as the cream and onions are really sweet, you need to take care of the seasoning.

3. In a baking pan, spread some butter on the inside, and then add the mixture of cream-onions. On the top, place the thin slices of chicken in rows, alternating with slices comté and slices of mushrooms.

4. Put it in the oven for 30 minutes until the chicken becomes golden brown and the comté is melted. Serve immediately.

You can change the types of mushrooms, or add potatoes or rice to get a complete dish.




I would recommend you to try a regional wine like Beaujolais. But, please do not go for the Beaujolais Nouveau. Instead, choose some Saint Morgon for example. It will be very nice with the chicken!

Tip: Do you know what PDO is?

PDO means Protected Denomination of Origin. This is one of the most important certifications you can get in Europe that protects traditional products with a specific origin and artisanal know-how.




Lyon’s Tian

[Vegetarian]

I particularly like this recipe that mixes different culture, North and South!

Ingredients for 4/6 persons :

- 4/6 Quenelles- 2 Courgettes- 2 Tomatoes- 2 Aubergines- 200 grs. Of Comté cheese

Preheat oven to 180ºC

1. First wash the vegetables properly. Slice in thick slices the courgettes, tomatoes and aubergines.Slice roughly the quenelles and the cheese.

2. In a baking tray, organize the vegetables with first the courgettes, then, the tomatoes, the quenelles, the aubergines and the cheese. Repeat it until you finish.

3. Place in the oven at 180ºC for 30 minutes.

Serve immediately. I would recommend a Saumur-Champigny with this delicate and refined dish.

Tip: What are quenelles?

Quenelles are a kind of semola dumplings typical from the Lyon’s region. The word comes from the German knödel that means dumpling. It is believed that the origin is from the Romans as we can find a similar recipe in several European countries. The traditional recipe in the Lyon is pike flavoured quenelles. Pikes are a much expanded fish in the region, and in front of such quantity of fish available, was created the quenelle recipe. They are usually poached and served with a sauce. Besides the pike flavour, nowadays, you can find a lot of flavour from chicken, to truffles or squid ink!




Tian du Bouchon

[Gluten Free]

Do you know what a bouchon is? A part to be a cork, in Lyon, this is also the typical bistrot where Lyonnais go for lunch or dinner.The Lyon’s gastronomy is one of the richest you can find in France. I suppose this is the reason why we often say the Lyon the Gastronomic capital of France!

One of the most famous dishes is a big cooked sausage served with boiled potatoes. I created this dish one day when I had some sausage left over and wanted to make it for my friends. The mix of sauerkraut, potatoes and the juicy meat is really delicious!


- 1kg. of potatoes- 500 grs. of sauerkraut- 1 traditional cooking sausage from Lyon- 50 grs of butter- Salt and pepper- 2 or 3 Saint Marcelin

Preheat the oven to 180ºC.

1. Boil the potatoes with the skin for 20 min, and then peel them.Boil the sausage for 30 min in water, too.

2. In a baking pan, first spread a little bit of butter on the inside. Then, put the Sauerkraut and slices of sausage. Add some salt and pepper and butter. Then cover it with slices of potatoes, top them with the Saint Marcelin cheese, sliced in 2, salt and pepper. Put it on the oven for 10 min.

Tip: What is sauerkraut?

It comes from German and means “sour cabbage”. It is a shredded cabbage fermented with salt that gives the sour taste. The origins of this recipe are not clear; the sauerkraut is well spread and used in Germany for centuries, but it could come from China and brought to Europe by Gengis Khan.




Normandy Tian

[Vegetarian] [Gluten Free]

I was in Normandy 2 years ago with my family. The first time we were going in this part of France. I really fell in love with the landscapes, the people, but also the food!High quality products and a long tradition and passion for good food!


- Potatoes- Apples- Butter- Camembert- 2 tbs. of Calvados- Salt and pepper.


1. For this recipe, I prefer to pre-cook the potatoes in salted boiling water. In a large pan boil some water, add salt and put the potatoes with their peel on for 20 minutes.Take them off when they are still firm.

2. Wash the apples and slice them in thick slices.In a frying pan, melt the butter and add the apples. When the apples get golden brown, flambé the apples with the calvados.

3. In a baking tray, spread a little bit of butter on the inside.Put the potatoes, slices of camembert and apples in a row. Repeat until you fill the tray. Add salt and pepper.

4. Put in the oven for 15 minutes - just enough time to let the camembert melt.

I recommend to serve it with a lettuce salad or if you want to try something stronger with some black pudding.

Tip: How to flambé?

To flambé comes from French and means flame or flamed. This technique consists in ignite food where a liquor was added in order to burn the alcohol and keep the liquor flavour. Ignition is always a little bit dangerous, and it is really important to be cautious with the place where you do it and the utensils used. Be sure to be a part of the people and away from any flammable things.You need to first warm up the alcohol with the food and flambé bringing a long match or lighter next to the edge of the liquid. Take care to no




be to close as the effect is quite spectacular and the liquor will start to burn with high flames. When the alcohol is totally burned, the flames will just disappeared. Use strong alcohols like brandy or whisky with meats or fruits liquors for desserts.




Savoy Tian[Gluten Free]

The Alps are situated 80 km. from where my parents live. Since I was a kid, I have been used to this mountain gastronomy which is usually quite rustic and generous. When you spend the whole day skiing, there is nothing better than a warm and comfortable dinner with friends and family!

You may have heard, or even already tried raclette, fondue, tartiflette. They are all typical dishes from this area. All of them include potatoes and loads of cheese! I am a cheese fanatic, so I could not imagine not creating a nice tian with Savoy ingredients like reblochon cheese! If you do not like the stinky cheese like my Dutch and American friends, stop reading now!

For the cheese lovers, here it goes!


- 1 kgs. potatoes- 3 shallots- 100 grs. Death Trumpets mushrooms- 150 grs. Bacon- 200 grs. Reblochon- Salt and pepper


1. First boil the potatoes, 20 min in salted water.

2. In the meantime, fry the bacon in a pan with the shallots sliced thinly till it all becomes golden brown. Add the trumpet mushrooms, previously brushed gently and cook for 10 min.

3. When the potatoes are ready, strain them, peel them and slice them in thick slices.Cut the reblochon into large slices, but keep the rind.

4. In a baking pan, first put a row of potatoes, then a row of trumpets, bacon and shallot mixture and then a row of Reblochon. Repeat the operation till you fill up the pan. Season with salt and pepper.

4. Put in the oven 20 min at 180ºC.The rind of the cheese will just get crusty and the cheese will melt to make a kind of sauce! This is a winter dish definitely! I would recommend having a Chardonnay with it and serving it with some green leaves salad.




Tip: What is Reblochon cheese?

Reblochon is a soft washed-rind and smear-ripened cheese traditionally made from raw cow's milk in the Savoy region in the French Alps. It is a round cheese that measures 14 cm across and is 3–4 cm thick. It has a soft and creamy centre and a strong nutty taste that remains in mouth.



http://en.wikipedia.org/wiki/Cheese

http://en.wikipedia.org/wiki/Smear-ripened

http://en.wikipedia.org/wiki/Washed-rind


Sud-Ouest Tian

[Dairy Free]

France has a very rich gastronomy and each region has it’s own specialities. Landscapes, climate, culture and gastronomy are really different from one place to another.Even if the tian is a Southern recipe, I think you can adapt it to each region with its own products.This tian is highly inspired from the South West part of France, famous for its cassoulet and duck products. I really love this cuisine and these products, and I tried to find a tasty way to keep on enjoying the South West taste without being a chef or spending a lot of money!


- 1,5 Kgs. beans- 3 cloves of Garlic- 150 Grs. Duck magret slices- 100 Grs. Turnips- 2 tbs. of concentrated tomato- 5 tbs. of bread crumbs- salt, pepper, laurel and olive oil

1. First prepare the beans. You need to put them in a bowl of cold water for 12h (like 1 night) before cooking it.

2. The next day, drain the water, put the beans in a sauce pan, cover with cold water, add the laurel leave, salt and cook it at medium heat, covered for 30 minutes. Keep an eye on it during the cooking and add some water if you see that there is less than 1 cm left.When the beans are ready, reduce the heat and add the concentrated tomato, stir and mix. Remove the pan off the heat and let it cool.

3. Preheat the oven to 220ºC.

4. Wash the turnip, cut the stem and root and steam it for 20 minutes. Choose small round turnips or cut them in thick slices, if they are bigger.

5. In a baking pan, crush a clove of garlic and spread some olive oil or duck fat.Make a row of beans mixture, then a row of turnips and a row of duck magret. You can be generous with the duck and keep the fat that will melt in the oven and will give a nice taste to the dish.Repeat the rows till you finish the pan.

6. Spread the bread crumbs on top and put it in the oven for 20 minutes on the grill position.




You can serve it like this as a main dish or add some confit duck or smoked sausages. This is a quite powerful dish, very nice for winter!

Tip: Do you know what is the favourite dish for French people?

The best dish for French people is the duck magret! Duck is a traditional meat in the South-West of France. In this part of the country, the ducks are raised and used in a lot of recipes. The most well known one is the foie gras. The magret is the breast of the duck. It looks like a long steak covered with a fatty skin. You can eat grilled or oven baked; but you find it also air-dried like a ham. It is considered as refined dish with a subtle taste.




Alsatian tian

[Vegetarian] [Gluten Free]


- 1kg. of potatoes- 500 grs. Of sauerkraut- 50 grs of butter- Cumin seeds, salt and pepper- 150 grs. Munster cheese


1. Wash the potatoes and boil them with the skin for 20 min. Let them cool a little bit and then peel them. Slice the potatoes in thick slices.

2. In a baking pan, first spread a little bit of butter on the inside. Put a row of potatoes, then, put the sauerkraut and slices of Munster.

3. Spread some cumin seeds on top and add some salt and pepper.

Put it in the oven for 10 min.

Serve immediately as a side dish with some roast pheasant, pork stew, duck confit, smoked sausages and some bibelaskase fresh cheese.My recommendation for the wine would be a white Gewürztraminer.

Tip: How to make the Alsatian fresh cheese bibelaskase?

This is a typical homemade cream cheese that Alsatian serves with different dishes. It is fresh and makes a nice balance with the rest of the meats and heavy dishes they are usually eaten with it.To prepare a nice bibelaskase, you need:

- 250 grs of kwark- 1 spring onion thinly chopped- 1 shallot thinly shopped- 1 handful of chives thinly shopped- Salt and pepper

You mix together the ingredients and that’s it! Ready!




CHAPTER 2:

World Tour of Tian




Spanish Tian

[Gluten Free]

A Spanish version could not be missed in this world tour of gratians. I love Spain and lived in Madrid for 8 years! I had the chance to work with great chefs and professionals of the Spanish gastronomy while I was promoting the Serrano ham all over the world. It is the place where I remember the quality of products and the art of our traditional cuisine in Europe


- 4 Potatoes- 3 Tomatoes- 1 big Onion- 1 clove of Garlic- 1 Chorizo for cooking; usually, they are smaller and tender, and

go better for cooking- 50 Grs. Of Jamon Serrano in slices- 100 Grs. Of Manchego- Salt, pepper and olive oil


1. Cook the potatoes in salted boiling water for 20 min. After this time, refresh the potatoes with cool water, peel them and slice them in thick slices

2. Slice thickly the onion and the tomatoes. Slice also the chorizo in 1cm thick slices as the vegetables.

3. In a frying pan, fry the garlic thinly sliced with 4 spoons of olive oil. When the garlic is well fried, take it off and keep the oil.

4. In a baking pan, put a little bit of the garlic flavoured oil in and spread it on the sides. Put a row of potatoes, then a row of onions, and then tomatoes. Add some garlic flavoured oil, salt and pepper.Then, put a layer of chorizo slices alternated with Serrano ham slices.Finally, grate some Manchego cheese; put the rest of the olive oil, and pepper.You may not need to add more salt as the chorizo, ham and cheese will give the final salty touch.

5. Put it in the oven 30 min at 180ºC.

Serve it immediately when the cheese is melted, but not yet crispy with a fresh baby leaves salad.




Have a Rioja red wine or Ribera del Duero.

Tip: Do you know how to recognize a high quality Serrano ham?

Serrano ham is protected by the European Union since 2000 as a TSG (Traditional Specialty Guaranteed). Thanks to the TSG, you have the guarantee that:

- Origin: Pigs come from Europe- Production method: The Spanish know-how is respected

I do not think this is enough to protect this traditional product, and I would recommend you to look for the Consorcio Serrano seal of quality that will bring you besides what we already told, a Spanish origin of the pigs, a production in Spain and higher levels of controls and organoleptic care.The result is clear: respectful of the Spanish origin and Spanish know-how, a higher quality of product and better taste!




Italian Tian

[Gluten Free]


- 1 eggplant/aubergine- 1 zucchini/courgette- 2 cloves of garlic- 1 red bell pepper- 4 artichokes hearts- 500 ml of tomato sauce- 6 Parma ham thin slices- 4 Bressaola’s slices- 100 grs.Gordonzola- 1 Mozzarella ball (aprox. 200 grs.)- salt, pepper, origan, olive oil


1. First wash all the vegetables, and then slice the eggplant, zucchini and bell pepper in slices.

2. Crush the garlic; slice the mozzarella in thin slices, as well as the gorgonzola.

3. In a baking pan, alternate one row of eggplant, one row of mozzarella, one row of zucchinis, one row of bressaola, one row of artichokes, one row of mozzarella, one row of Parma ham, one row of eggplant, one row of gorgonzola, one row of zucchinis, one row of gorgonzola, and one row of Parma ham.Add salt and pepper, oregano and olive oil. Top it with tomato sauce (homemade is best).

4. Put it on the oven for 40 minutes at 180ºC.

Serve immediately. I don´t think you need to add anything, this is a complete dish.

Tip: Homemade tomato sauce!

It’s not so complicated to prepare a homemade tomato sauce. I would suggest you to do it in a big quantity and freeze in small portion to get it ready as quick as you need it!

Take 1kg of tomatoes, some olive oil, salt pepper, and a bunch of herbs including thyme, rosemary, laurel, oregano, etc…




In a big pan, warm first the oil, and add the tomatoes roughly sliced, put the herbs and let it melt and cook for 30 min at a medium fire. Add salt and pepper, and mix it in order to not have the peels left. If you prefer less liquid sauce, allow more time, or stop when you find the proper consistency. Divide the sauce in small pots you will put in the freezer.




My Dutch Tian

[Gluten Free]

Netherlands has limited natural resources if we look at the food. Nevertheless, I found it quite interesting to turn the traditional dish or basics to new more fashionable dishes that change a little bit the Dutch gastronomy image! So now, you can say: Yes, you can eat well in the Netherlands!!!!

Take the best of the country, add some new ideas and taste, and you can have a real tasty dish, let’s try it!


- 1 kgs. Potatoes- 1 Brocoli- 4 Frankfurt or smoked sausage German style- 200 grs. Gouda- Salt and pepper, butter


1. First boil the potatoes and broccoli, 20 min in salted water.

2. Then in a baking pan, alternate rows of slices potatoes, Frankfurt type sausage slices and broccoli flowers.

3. Add some touches of butter, salt and pepper and top the tian with slices of Gouda.

4. Put in the oven 20 min at 180ºC.

Serve immediately when ready and choose a powerful red wine, like Rioja or Cahors.

Tip:

Try it with cumin Gouda for a different touch, it is delicious!!!!!!Another possibility, would be to change the sausages, for anchovies, you will get a stronger taste, but healthier!!!!




Mexican Tian

[Gluten Free]

Mexican cuisine has something mysterious for me…I have travelled to Mexico many times for business and get totally seduced by the kindness of the people, the richness of the history and the culture!I had the chance to discover wonderful restaurants and places where Mexican cuisine was amazing. I had the real stuff!

Now I live in the Netherlands surrounded with lots of American people that usually love the Tex-Mex food! But it is not the same and sometime, I miss the fresh and creative Mexican cuisine from there…My American friends, though, taught me something really important! Even if you do not have the same ingredients and same dishes, the great thing here, is that you can create your own Tex-Mex recipe and get the taste of Mexico!


- 3 or 4 green bell peppers- 500 grs. Beef Minced meat- 3 tomatoes- 1 handful of coriander- 1 Chili- 1 sweet corn can- 2 onions- 100 Grs. Of cheddar cheese- 10 nachos (I prefer corn ones, more difficult to find but more

authentic)- Salt, pepper and olive oil- 100 grs, of sour cream or crème fraîche


1. Wash the vegetables properly and slice the onions and tomatoes in thin dices. Cut the bell peppers in 2, take off the white parts inside as well as the seeds and the stem.

2. In a frying pan, add 2 tbs. of olive oil, and at medium heat, we fry the onion. After 5 minutes, add the beef. When the onion and meat are well fried, add the tomato dices, the chilli in slices, salt, pepper and coriander. After 5 more minutes cooking, we add the corn, stir, mix and let 5 more minutes.

3. In a baking pan, spread some olive oil first. Then, stuff the half bell peppers with the beef mixture and place it vertical in rows together in the pan.




4. Place in the oven, at 180ºC for 20 minutes. When the time is up, take out the pan and sprinkle the top with broken Doritos and grated cheddar cheese. Put on the grill 10 more minutes.

Serve with some sour cream, red and green chilli sauce, beans and a salad made with iceberg salad, avocado, tomato and cucumber with olive oil and lemon dressing.

If I could choose, I would go for a Pacific beer michelada! But you can also try a nice Sangre de Toro.

Tip: How to prepare a quick and easy guacamole?

Choose a ripe avocado, open it, take off the bone and the peel and place the flesh in a bowl. Add a handful of thinly sliced spring onions and coriander; salt, pepper, Tabasco and the juice of 1 lime. Mash and mix together and it is ready!Be careful! The avocado gets oxidized quickly and turns into black. It is still good, but the aspect is not so nice. To avoid it, it is important to use the lime and if you are not going to serve the guacamole right away, put back the bone of the avocado inside and cover properly with a plastic film before to put it in the fridge.




CHAPTER 3:

Sweet Tians




Sweet Provencal Tian

[Vegetarian] [Gluten free]


- 3 Peaches- 6 small apricots- 2 nectarines- 150 grs. Of fresh sheep cheese Brousse,… but let´s be realistic,

use a ricotta cheese, it will be easier to find!- 75 Grs. Vanilla sugar

Preheat the oven to 200ºc.

1. Wash all the fruits well.

2. Open every fruit in 2, and put it in row in a baking pan, alternating the fruits.

3. Crush the cheese and spread it on the top, add the vanilla sugar.

4. Put it in the oven at 170ºC for 20 min. The fruit should be like a little be caramelized.

You can serve it mild like this or with a vanilla ice cream and some biscotti. Cold it will be also very good!

Tip: Do you want to make this dish a bit fancier?

Try to add 2 spoons of olive oil on the top and black pepper. It will be really surprising and delicious!




Winter Fruits Tian

[Vegetarian]


- 2 Apples- 3 Pears- 50 grs. Prunes (without bone if possible)- 75 grs. Nuts- 3 eggs- 250 ml of liquid cream- 50 grs of white sugar- 1 tbs. Of fruit brandy


1. First wash well the fruits. You can peel it or not, as you prefer.

2. Slice the apples and pears in thin slices.

3. In a bowl, beat the 3 eggs with the sugar, when it gets frothy, add the brandy. Finally add the cream to the mixture and mix well.

4. In a baking pan, place nicely alternating apples, pears slices and the prunes.

5. Spread the egg and cream mixture on the top of the fruit. Coarsely crush the nuts with your fingers and spread the 75 grs. of nuts on the top.

6. Put in the oven for 30 min at 180ºC. When the mixture is solid like a kind of jelly, it is ready.

Serve with a biscuits or cookies.

Tip: Which pear and apple varieties to choose for cooking?

There are plenty of varieties of pears and apples, and not all of them are suitable for cooking. Among the ones suitable for cooking, there are some special ones that will make the difference between a nice dessert and an outstanding experience!For pears, the best one for me is the Williams pear variety! And for the apple the Delicious Golden is amazing!




Resources

www.consorcioserrano.comwww.speck.itwww.pouletbresse.comhttp://www.worldsofflavorspain.com



http://www.worldsofflavorspain.com/

http://www.pouletbresse.com/

http://www.speck.it/

http://www.consorcioserrano.com/


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This was the goal of this book. Would you like to keep on learning? Follow the blog where you will find new recipes every week and restaurants reviews!

If you want to go further, why don’t you join for one of my cooking workshop or wine tasting?

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