Potato Provencal, recipe


Once the dog days of summer have left and September’s cool weather is here, I ‘m ready to get back to the kitchen and start baking more often with my oven.

There is so much variety when your taste buds tell you to make potatoes.   Red skin potatoes have a thinner skin and are a little quicker to peel than a baking potato,or a  sweet potato.

I don’t recall how this cookbook called, “A taste of Heaven and Earth, a Zen Approach to cooking and eating”, came into my house; perhaps one of my mom’s book collection.  With this title, I think I’ll do some yoga poses after I’m finished, a  Sun Salutation, tree pose, dog or cat pose.   I love the spa close to my house, they have a very serene spa classroom; I just wish they were open on a Wednesday!

Now, its recipe time!

This casserole dish is rich with a variety off Mediterranean flavors.

Ingredients:

1 pound new red potatoes.sliced 1/3 in thick

3 TBSP olive oil

4 garlic cloves, minced

2 medium  red onions,sliced thin

1 TBSp crushed fresh lovage or fresh sage( eek what is lovage?)

1 TBSp chopped fresh thyme

1 tsp tamari

freshly ground pepper

4 tomatoes, thinly sliced in half (about 3/4 lb)

1 cup pitted and halved black olives ( on Sunday after a baby shower, I took my mom shopping to a Dollar store and she wanted me to buy a can of olives!-however, I said, Pat said our pantry is full!)

1 cup grated Parmesan cheese ( as my co-worker  ,Italian Frank just said yesterday that fresh grated Cheese is the best! , have you read the pre-grated variety container?-all the additives!)

Finely chopped fresh parsley, for garnish

Cook the potatoes by steaming them for 5 minutes or until halfway cooked and still firm.  Drain and set aside.

Preheat oven to 350 degrees.

Heat the oil in a small skillet.  Saute’ the garlic, onions, and herbs over high heat for 3 to 4 minutes, stirring frequently.  When the onions become translucent, remove from the heat.   In a medium bowl, carefully mix the cooked potatoes with the onions.  Season with tamari and freshly ground pepper.

Assemble all the ingredients in a 2 quart casserole ( mine is a yellow Pyrex that my grandmother gave to me):

Place half the potatoes and onions in the bottom of the dish, cover with half the tomatoes and olives, and top with 1/2 cup of Parmesan cheese.  Continue layering in this order until all ingredients are used.

Bake in the oven, covered loosely with foil, for 30 minutes.  Uncover and continue to bake for 20 minutes, until brown on top.  Garnish with parsley.

Serves 4.

Cookbook: A taste of Heaven and Earth   by Bettina Vitale

This Casserole dish

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