Lavender Design + Cuisine: 2024

Monday, April 8, 2024

Plant-Based Provençal Recipe: Garlic-Herb Vegetable Tian

Garlic-Herb Vegetable Tian Prepped for Baking (photo 1)

Baked Garlic-Herb Vegetable Tian (photo 2)

Hailing from the Provence region of southern France, the Tian is a dish named after the heavy terracotta vessel it's baked in. This savory casserole is celebrated for its straightforward preparation and beautiful presentation. A Tian is traditionally made with summer vegetables like zucchini, yellow squash, eggplant and tomato, but it is versatile enough to be prepared with any type of sliced vegetable, even root vegetables.

For this vegetable Tian, I layered slices of zucchini, yellow squash and Vitelotte potatoes, finishing it with garlic and herbes de Provence from my garden.

Delicious Fact: Known for their striking purple hue and nutty, chestnut-like taste, Vitelotte potatoes are an ancient variety with roots in Peru dating back roughly 800 years. They made their way to France in the 19th century, where they were also referred to as Vitelotte Noir and the Négresse potato. Upon their arrival in the U.S. during the mid-1980s, the potatoes became a Los Angeles favorite for their beauty, versatility and health benefits, including a high antioxidant content that is triple that of white, red and yellow potatoes.

So, let's get started with the recipe

Ingredients (serving size 4)

2 Medium zucchini

2 Medium yellow squash

2 Medium Vitelotte potatoes (if you can’t find Vitelotte potatoes, use red or yellow potatoes)

2 Cloves garlic minced

1/3 Cup fresh herbs such as parsley, oregano, basil, marjoram or 1 tsp. dried herbes de Provence

1/3 Tsp. Sea salt

4 Tbsp. Olive oil.

Instructions

1. Preheat the oven to 400ºF.

2. Wash & pad dry vegetables, then thinly slice (1/4-inch) them with a sharp knife or a mandoline slicer.

3. Take an oval or round terracotta or casserole baking dish, brush it with olive oil and then arrange all vegetables in it (photo 1).

4. Drizzle olive oil, sprinkle sea salt, minced garlic and herbs.

5. Bake your Tian for about 35-40 minutes until zucchini and yellow squash are tender and the potatoes are a bit crispy (photo 2).

Enjoy your beautiful Tian with with a glass of Chenin Blanc.

Chef Ellie Lavender
Plant-Based Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

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Thursday, February 1, 2024

Easy No-Knead Focaccia Genovese Recipe!

Focaccia Genovese

Baked Focaccia Genovese

Prepped Focaccia Genovese for Baking

Focaccia Genovese is the famous focaccia from the port city of Genoa in Liguria, Italy. The classic focaccia is usually left to rise for 12-14 hours, but not in my recipe!

This easy, quick no-knead focaccia is ready to eat in only 90 minutes including the ingredients prep and baking time. It’s crispy on the outside, fluffy on the inside, and amazingly delicious! You can enjoy it by itself, with antipasti, soup, salad, a glass of wine and even for breakfast with coffee or espresso!

You can either top your focaccia with traditional rosemary and sea salt, or other toppings of your choice. I topped mine with roasted orange bell peppers, green olives and fresh marjoram and thyme from my garden.

So, let’s get started with the recipe, but first a simple prep tip: gather and place focaccia ingredients, toppings, a large bowl, a whisk, a mixing spoon and a baking pan on the kitchen counter. This practical step will take no more than a few minutes, but will accelerate your focaccia production greatly!

Ingredients:

3 Cups all-purpose flour
1 Packet Fleischmann's RapidRise yeast (do not use active dry yeast)
1 Tbsp. granulated sugar
1 Tsp. sea salt
4 Tbsp. high quality olive oil
1 Tbsp. Italian seasoning
1 ⅔ Cups very warm water (120°-130°F)

Instructions:

1. Preheat oven to 400°F.
2. Brush a 9×13-inch baking pan with one tbsp. olive oil and set aside.
3. In a large bowl combine all dry ingredients and whisk until well combined.
4. Add 2 tbsp. olive oil to the water, then add the mixture to the bowl with dry ingredients, stir until they are well mixed and a dough is formed.
5. Transfer the dough into oiled baking pan, add one tbsp. olive oil on the dough and stretch the dough to fit the pan. Next, dimple the dough by pressing the pads of your first three fingers.
6. Place your toppings and bake for 35-40 minutes until it’s golden brown, pulling away from the edges of the pan and the bottom is crispy.
7. Cool slightly, slice and enjoy!

Happy Baking!

Chef Ellie Lavender
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!