“Late summer” has finally happened here in Austin… it’s warm and sunny, as opposed to hot and muggy, and it feels pretty amazing. Technically it’s fall, but I still have a ton of eggplant, zucchini and other summer vegetables scattered around my countertops. And this rainbow colored vegetable tian was quite possibly the perfect way to celebrate them. (Plus, it was ridiculously fun to make).
This recipe is from chef John Besh’s Cooking from the Heart, which comes out next week. It’s a (huge) beautiful cookbook that is also a very personal story about the places and people who have inspired his cooking journey the most. I love learning about chefs’ backgrounds and what inspires them (especially when it has to do with travel), so I was flattered to receive an email from him asking us to preview the book.
We were very appropriately assigned Chapter 6: Vegetable Love. It’s the sweetest story about his (young and broke) newlywed trip to “sun-drenched” Provence. I’ll just cut to the chase and quote my favorite part…
“We made itineraries noting each village, it’s market days, which grand restaurants were nearby, and most important, were they open for lunch? (Our budget never allowed us to have dinner in a prestigious place). For dinner, we’d retire to our rented gîte rural, a country refuge, where we’d roll up our sleeves, cook rustic Provençal dinners from what the market provided, drink vin de pays, and dine under the stars.”
I mean, how romantic is that? The travel bug has been hitting me hard lately. And even though we’ve only been home for a few weeks, this story has me
dreaming about plotting a cooking trip to Provence.
p.s. how cute are those baking dishes by Lindsay at Suite One Studio?
Go to the recipe “eggplant & squash tian”…