Zucchini Tian With Curried Bread Crumbs Food

TIAN

Steps:

• In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
• Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
• Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
• Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
• Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
• Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
• Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
• Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
• Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
• Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
• Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
• With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.

ZUCCHINI GRATIN WITH GRUYèRE AND PANKO BREADCRUMBS

Steps:

• Preheat the oven to 400 F.
• For the vegetables. Part 1: Place the sliced zucchini in a large bowl and generously toss with salt. Set aside to allow the salt to draw out liquid from the zucchini.
• Heat a large skillet to medium-high heat, melt the butter and add the onion and bell pepper along with a pinch of salt and pepper. Sautéed until the onions begin to lightly brown and soften, about 6-8 minutes. Remove from heat and set aside.
• For the white sauce. In a medium saucepan or skillet, melt the butter over medium heat and then, using a whisk, stir in the flour until it is incorporated into the butter. Reduce the heat to medium-low.
• Then slowly add in the milk, whisking vigorously to prevent lumps from forming. Continuously whisk until the sauce thickens into a creamy, smooth sauce *(see first note). Finally, whisk in the nutmeg and a pinch of salt and pepper. Remove from heat.
• For the vegetables. Part 2: Place the zucchini slices on a clean kitchen towel (or thick paper towels) and pat to dry.
• Assemble the gratin. In an 9x13 casserole dish, start by layering the ingredients in this order: one-third of the zucchini slices, a quarter cup of panko, half of the onion and pepper mixture, and half of the white sauce. Repeat this order again and then top with the remaining one-third of the zucchini slices.
• For the topping.Combine together the remaining half cup of panko with the Gruyère and sprinkle evenly over the zucchini casserole. Finish by doting the top with small pieces of butter.
• Bake time. Bake for 25-30 minutes or until the cheese is melted and golden-brown. Let it cool slightly before serving.
• Best served immediately.

ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS

Steps:

• Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.
• In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.
• Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.