Posted by on Aug 12, 2015 | 6 comments

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Well, I promised you the recipe for Tian de Courgette (see above) and so I will follow through today, but are you wondering just a little bit about today’s photo? Well, a friend of mama sent it to her (read: ME) and guess what it’s called? Cocktail Hour, that’s what. And since these guys are bugging out again to visit mama’s brother and papa’s sister, and since one of them lives where things like that HAPPEN (as in TEXAS), then I really think they should take me with them this time, no doubt about it.

I mean, is that kitty lucky or WHAT?

Okay, okay the recipe.

Have ready 2 large sweet onions, chopped, 4 cloves of garlic, sliced, 4 beautiful medium zucchine, cut diagonally into thin slices, 4 perfect tomatoes, still firm and sliced thin, a few sprigs of fresh thyme, salt and pepper, the juice of half a lemon, and lots of olive oil. Have some bread crumbs and a little parmesan ready for the finale.

In a large skillet, sauté the onions and garlic until they take on color (whatever that means), add the zucchine slices and sauté a few minutes to “seal” the vegetables. Let cool.

In a large, shallow, over-proof baking dish, place the cooked onion and garlic to make a bed for the tian. Start putting in the squash slices at an angle across the baking dish, then put in a layer of tomato that covers the ends of the squash, and continue doing the same thing until all the vegetables are gone. Sprinkle a little fresh thyme over the dish, along with extra virgin olive oil, salt and pepper, and bake in a moderate oven for 30-40 minutes until just browned. Remove from the oven and sprinkle with bread crumbs and a little parmesan and return to the oven for five minutes. Let the tian sit for a while before serving.

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And find me a cowboy, okay?

One with good aim…

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I’m ready, cowboy, I’m ready!