Tuesday, August 18, 2009

Potato & Tomato Vegetable "Tartin"!

This morning I was peacefully sleeping, curled up in bed, dreams of Joe Jonas dancing through my head, when suddenly, something small, white and furry pounced on me! The Adorable Monster strikes again! I peeled my eyes open to see him sitting on my chest, staring at my face, his tail wagging, his ears cocked. I snuck a glance at the clock - it wasn't even 6am!

"Go back to bed you little monster!" I muttered, thrusting my face into the pillow.

Plop, he jumped off the bed, then plop back on the bed. A moment of peaceful silence and then, Squeak! Squeak! Squeak! I peeled my eyes back open. The Monster was sitting right next to my face, chewing on his favorite ball that squeaks every time he chomps down.

"Leave me alone!"

Squeak! Squeak! Squeak!

"It's not even light outside!"

Squeak! Squeak! Squeak!

No end to the squeaking in sight, I gave up. I walked him, fed him and then tried to go back to bed, only now he wanted to play. He pounced on me, ran around the bed, until finally I corralled him out of the bedroom and shut the door. I returned to bed finally ready to get a little more sleep, when I heard it.

Beep! Beep! Beep!

Kuzak's alarm clock. He hit snooze. Five minutes later.

Beep! Beep! Beep!

This went on for an hour.

So much for sleep! Now onto food!

This morning I'm sharing one of my favorite vegetable recipes with you. Are you looking for a new way to roast potatoes? How about a gorgeous side dish to serve to company? Did I mention it's absolutely delicious? This "tartin" layers potatoes and tomatoes over a mixture of onion and garlic, which caramelize and season the vegetables, adding amazing flavor. The dish is finished with a dusting of parmesan reggiano. Need I say more?

Potato & Tomato Vegetable "Tartin"
Recipe Inspired by The Barefoot Contessa

10 small potatoes, cut into thin slices (I used Yukon gold)
5 tomatoes, cut into thin slices
1 onion, sliced
1 garlic clove, chopped
1 tsp fresh thyme
2 tbsp olive oil plus more for drizzling
1/4 cup parmesan reggiano, grated
salt & pepper


Preheat oven to 350 degrees.

Place an oven-proof roasting pan on the stove top, add the olive oil and heat over medium. Add the onions and saute until translucent, about seven minutes. Add the garlic and saute for another minute. Stir in the thyme and remove from heat.

Note: if you don't have a roasting pan that can go on the stovetop, this step may be done stove top and then poured into an oven-proof dish.

Layer the tomato and potato slice over the onion and garlic, alternating a row of potato overlapped by a row of tomato (see picture for illustration). Once the pan is full, drizzle the potatoes and tomatoes with olive oil and sprinkle with salt and pepper.

Cover the dish and roast in the oven for 30 minutes. Then remove the cover and roast for an additional 25 minutes. Once the potatoes are cooked, remove from the oven, sprinkle with the parmesan and return to the oven for another 5-10 minutes, or until the cheese is well-melted.

Serve family style straight out of the roasting pan for a beautiful side dish to any meal! Enjoy!

Source for Ingredients:

(recipe pictured made in Floyd, VA)

organic yukon gold potatoes & organic tomatoes from Greens Garage

parmesan reggiano from Harvest Moon

Music on Tap:

Radiohead - These Are My Twisted Words

This new single is available for free download from their website. I simply cannot stop listening to it. It's amazing! Click here for link to free download!

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