Potatoes provencal

[hodgey1]

Potatoes provencal

We found this recipe in a wood fired cook book, it was delicious and enjoyed by all. Sliced potatoes, zucchini and tomatoes alternated layers of each baked about an hour at the oven entrance because we where up to pizza temps. All ingredients where seasoned and coated with olive oil prior to being layered.

[GianniFocaccia]

Re: Potatoes provencal

Chris,

That looks delicious. We're big fans of zucchini and will be making this soon. I could see making a variant with eggplant, and of course, including cheese.

Thanks for sharing.

John

[hodgey1]

Re: Potatoes provencal

Chris,

That looks delicious. We're big fans of zucchini and will be making this soon. I could see making a variant with eggplant, and of course, including cheese.

Thanks for sharing.

John

Thanks John, it not only tasted great but everyone thought it was beautiful with all the different vegetable colors contrast. I cooked it covered at the entrance to the dome because I served a appetizer pizza prior to cooking the casserole and the oven was still 750* ish . I kept turning it 180* every 10-15 minutes and was finished in under an hour. Once finished I removed the foil and browned the top for a few minutes, then let it cool a bit to set better and served. I think eggplant would be a great addition and I have since thought maybe adding a little cheddar cheese in the layers may kick it up a notch also?

Chris

[GrahamG]

Re: Potatoes provencal

Looks gorgeous, I'm coming over...

[GianniFocaccia]

Re: Potatoes provencal

I think eggplant would be a great addition and I have since thought maybe adding a little cheddar cheese in the layers may kick it up a notch also?

Oh yeah! Without upsetting the simple elegance of this provencal dish, I might be guilty of adding a little shallot, and a tiny spot of cream (half and half).

And oh yes, a pinot noir or merlot with a salad and some crusty bread...

[hodgey1]

Re: Potatoes provencal

I must confess that we had melted a stick of butter for grilled/steamed clams and we only used a little of it for the clams and I poured this rest on top of the casserole..... Don't tell my Dr.

[v12spirit]

Re: Potatoes provencal

Looks delicious. Very similar to the one popular in my country, but we make it with just potatoes, lamb and onions -chopped. We used to steal one or two of the crust top slices when we were kids.. I will be trying this variant.

[TropicalCoasting]

Re: Potatoes provencal

Looks delicious. Very similar to the one popular in my country, but we make it with just potatoes, lamb and onions -chopped. We used to steal one or two of the crust top slices when we were kids..

and paprika is a version Im familiar with.

[hodgey1]

Re: Potatoes provencal

Looks delicious. Very similar to the one popular in my country, but we make it with just potatoes, lamb and onions -chopped. We used to steal one or two of the crust top slices when we were kids.. I will be trying this variant.

That also sounds really good. Where I live, lamb is a bit difficult to find and very expensive when you do.

[v12spirit]

Re: Potatoes provencal

Although lamb is plentiful in my region, it is more expensive than beef too. One trick we used to do when we didn't have lamb was to add ghee to the beef in order to get the fatty taste of the lamb. It worked.
Here is my regional version of your meal.

[hodgey1]

Re: Potatoes provencal

Although lamb is plentiful in my region, it is more expensive than beef too. One trick we used to do when we didn't have lamb was to add ghee to the beef in order to get the fatty taste of the lamb. It worked.
Here is my regional version of your meal.

I am going to try to make the bread, it looks great!

[Gulf]

Re: Potatoes provencal

Although lamb is plentiful in my region, it is more expensive than beef too. One trick we used to do when we didn't have lamb was to add ghee to the beef in order to get the fatty taste of the lamb. It worked.
Here is my regional version of your meal.

V12spirit,

Around here, even the price of beef is getting out of hand .

For another recipe, that I am working on, it was suggested to me to use clarified butter. That conversation led to ghee. I am wondering if the ghee (clarified butter) would give venison or squirrel, just a little more of a fatty taiste.

I was raised on wild game. But, my "yankee raised" wife was not! Since deer and squirrel are abundant here, and thnks to your post, I am going to do some experimenting this winter .

[v12spirit]

Re: Potatoes provencal

Glad you like it. Here in the countryside, yogurt, clarified yogurt, condensed yogurt, butter, and ghee (clarified butter), are all homemade. Me too is interested in survival life, so I happen to make all at home with my wife. Just want to tell you that homemade ghee has a far better smell and taste than canned ghee. Here is a recipe similar to what we do at home. Will be appreciated even by the "yankee raised" .

[Laurentius]

Re: Potatoes provencal

Hi Gulf,

The most practical way to achieve the outcome want would be to either to wrap your meat in bacon or fatback or use a technique called larding in which you cut strips of fat and insert them in slits that you have cut into your meat, they slowly render over the cooking process, whereas the ghee, butter or lard will turn into a liquid as soon as it gets hot and drip into the pan.