I live in a charming village in the very heart of Provence , a beatiful place called Parc Naturel regional du Luberon , a valley betwteen the " Mont Ventoux " and the Luberon mountain. If you read Peter Mayle's novels or you have seen the movie " A good year" with Russel Crowe well.... is there where I live !
The menu of the dinner was " deep fried zucchini flowers ( no photos , I hadn't time ....they where eaten in an instant ) a "Marinated roasted beef " with a tian provençal as side dish and a gorgeous pavlova .with red summer fruits
The Tian of Provence and the marinated beef
- I work as a personal chef mostly for people coming here on holidays and last summer I 've been cooking for some families coming from all over the world , in some case these were " reunions" just to stay together one or two weeks , for me it was important to do my best for them so that they can have good memories ' at least...about food ) Everyone dreams to come to Provence and taste his sunny , Mediterranean cooking under a " pergola" with an earth breaking view ....so : I feel responsible for their dreams come true . Broderick Family is one of these , mostly very young , very nice and real "gourmets" , happy people with"good energy" . I asked them the right to post some photos of the last night I cooked for them and the recipes also , bien sûre ....
The Tian of Provence and the marinated beef
Recipe for 8
people
The tian
Ingredients : 4
eggplants , 4 round zucchini, 4 tomatoes , 4 onions , 4
tablespoons of
extra-virgin olive oil
1 csp of fleur de sel , black pepper
freshly grounded , thyme , a clove of garlic
 |
| Me ....at the market ( the one on the left) |
 |
Vegetables at Petit Palais Market |
Wash the
vegetables , peel the onions (choose vegetables with the same caliber , it will be
easier to fill the pan ) then
cut all vegetables into very thin slices
. The best way to cook tian
is in a
earthenware baking pan about 8 cm sizes height . Range the
slices in rows , you can
begin with
eggplants , then zucchini , tomatoes and onions
at last , as you can see in the
photo . This is a work of patience , the purpose is to have very thick rows of
vegetables ,
don’t be afraid to compress them as they will restrain while
cooking . When all slices put
together
spread onto them the oil , the salt , the thyme , put the clove of
garlic into the
middle , let cook in the
oven at 180° /350 f for about 1 hour or till well baked ( it depends
on your oven
) While tian is cooking have a look on it , if it is drying sprinkle it with the
sauce that’s at the bottom of the pan , taste also for salt , you may need some more . When
it’s ready
spread the pepper on it and some more olive oil . Wait at least 15 minutes before serving . It’s an
amazing
side for lamb or beef , though
quite delicious as main course with a
green salad on hot
summer’s days
.
 |
| Broderick Family ... so lovely people ! |
The marinated beef
Ingredients : 1 ½ kg of beef to roast , salt , extra-virgin olive oil , fresh
herbs
like Basil , parsley ,
coriander , estragon etc … freshly ground black pepper
Even if the
quantity of meat could seems big don’t be afraid : this is a way to prepare a
roasted beef you can enjoy even the days after
( on summer days it’s great to have
something fresh into the
Frigidaire for an easy dinner )
Preheat the oven
at 200° , seal the meat in a large saucepan , each sides ; spread some salt
on it ( just one pinch )
, put in a baking pan and let cook in the oven
for 30 mn for rare ,
45 mn if
you want it well done . Switch off
the oven and let the roast to
rest inside for 15
mn . Then
, take it off , let cool till you can
cover it with a film and store in
the
refrigerator at least 2 hours , it will be much easier to cut it into
slices . So …now that your
roasted beef
is very cold , cut it into slices that
you’ll range in a serving platter . Sprinkle
every layer
with herbs (choose the ones you prefer )
a little bit of salt , if needed , some
oil and pepper . Cover with a film and let marinate for at least 2 hours , but you can keep
the roast 2/3 days . Enjoy
it !
