Vegetables Provencal

The parade of French dishes continue, summer vegetables provencal, a traditional baked vegetable dish.

The key is to make sure the vegetables are very, very dry.  To do this, take the sliced & salted squash, zucchini and tomato and place on paper towels and press them dry.

Next, layer the squash then tomatoes into the gratin dish.  Cover with caramelized onions, garlic,  olive oil, fresh thyme and pepper.  Bake for 40 mins.

To make the topping, add diced shallots and parmesan to bread crumbs.  Cover the vegetables with the topping and bake until browned.

Mussels

I've been making a lot more French Mediterranean dishes lately; today was steamed mussels.

Once the mussels are thoroughly cleaned, just saute shallot & garlic then add the mussels to the pot.  Next add vermouth (or white wine) and cover and let them steam for a few minutes.  Once they're all open just transfer to a bowl and garnish with parsley and green onion.

I serve with a good baguette (to soak up the broth) and lemon slices.

Chicken and Wild Rice

Chicken and Wild Rice,  a Robert St. John dish slightly modified.  The basic ingredients are wild rice, grilled chicken, pepper, mushroom, shallot, grilled pineapple and my sauce (soy, sesame, white wine, sherry, garlic, ginger, worcestershire & chicken stock)