“Late summer” has finally arrived here in Austin… it’s warm and sunny instead of hot and humid and it feels great. Technically it’s fall but I still have a ton of eggplant zucchini and other summer veggies strewn across my kitchen counter. And this rainbow-colored vegetable tian might just be the perfect way to celebrate. (Plus it was ridiculously fun to make.)
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Ricette Perfette | 2024-08-13 12:23:52 |  8,438 Views |
This Mediterranean eggplant recipe made everyone crazy! So easy tasty and cheap!
This recipe is from Chef John Besh’s Cooking from the Heart which comes out next week. It’s a (hugely) beautiful cookbook that’s also a very personal story about the places and people who most inspired his cooking journey. I love learning about chefs’ backgrounds and what inspires them (especially when it involves travel) so I was flattered when I received an email from him asking if we could preview the book.
We were appropriately assigned Chapter 6: Vegetable Love. It is the sweetest story about his (young and broke) newlyweds' trip to "sun-drenched" Provence. I'll cut to the chase and quote my favorite part…
“We created itineraries noting the market days in each village what great restaurants were nearby and most importantly were they open for lunch? (Our budget never allowed us to dine at a prestigious venue.) For dinner we retreated to our rented gîte rural a rural retreat where we rolled up our sleeves cooked rustic Provençal dinners from market produce drank vin de pays and dined under the stars.”
