Pebronata aux aubergines

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Miniature veg

Resisting a picturesque vegetable display abundant with the best of summer’s crop is not something I am particularly known for – I usually can’t control myself and buy ways too many things (some might say). With two (rapidly growing) babies to carry three flights of stairs in their car seats (mine seem to be made from lead) I am trading market chatter and instant gratification for a weekly organic box delivery. Though there are moments when I cave in and these tempting finger-sized aubergines were just too pretty and just the right size for a vegetable Pebronata. A hearty stew lingering between summer and autumn: the vegetable sauce is perfumed with herbs & resiny juniper berries reminding me of walks in the hills of the southern Provence and Côte d’Azur where the sun dried air is full of earthy, wild herb scents while a strong red wine pushes the sauce towards more autumnal flavours.

Always assuming that Pebronata was a Provençal dish since seeing John Thaw and Lindsay Duncan facing butcher and customers discussing the finer details in Peter Mayles’s A Year in Provence: ‘Ça ne vas pas non, Felicieng, c’est quattre poivrons rouges et un poivron vert’ – ‘ Je dis, et je repete, quattre poivrons verts et un poivron rouge’… I was puzzled why I never came across it there but apparently the Pebronata sauce originally hails from Corsica and the aubergines replacing the customary pork is Anne Willan’s great idea. My favourite version.

 

 

 

Aubergine pebronata


Pebronata aux aubergines

Serves 6. Adapted from Anne Willan: The Country Cooking of France.

 

700g / 1½ lbs. small aubergines / eggplants (mine were the size of a large man’s thumb)
about 120ml / ½ cup olive oil, divided
1 onion, chopped
4 garlic cloves, minced
1.35kg / 3 lbs. tomatoes, peeled, seeded, cut into strips or 4 small tins diced tomatoes
1 bouquet garni (thyme, parsley, bay leaf)
2 red peppers, cut into narrow strips
1 green pepper, cut into narrow strips
4 juniper berries, lightly crushed
250ml / 1 cup hearty red wine
 

Cut aubergines lengthwise into quarters and halve those for two-bites-sized pieces (about 5cm / 2 inches long). Sprinkle with salt and leave for 20 minutes. Rinse and dry with paper towels. Meanwhile make the sauce:

Pebronata sauce: Heat 2 tablespoons (30ml) olive oil in a frying pan over medium heat and sweat the onion until it is beginning to turn brown, ca. 5 minutes. Add garlic and cook for a scant minute before adding tomatoes with the bouquet garni, season with salt and pepper and simmer for 15-20 minutes until you’ve got a coulis. Heat another 2 tablespoons olive oil in a large casserole and sauté the peppers with juniper berries until softened (ca. 10 minutes). Season, pour the wine over the peppers, bring to a boil and reduce, simmering slowly, to roughly half the amount. Add the tomato coulis and continue cooking over low heat into a thick, rich sauce vegetable sauce (about 15-20 minutes).

Sauté aubergine pieces over medium heat in the remaining 60ml olive oil until they are browned on all sides. Best to do in two batches to ensure browning and avoid steaming the aubergines. Decant into the casserole with the pebronata sauce, cover with a lid and simmer for about 10-15 minutes until the aubergine pieces are tender. Season again if necessary and serve hot or at room temperature.
 

 

 

Deutsches Rezept:

 

Aubergine pebronata


Auberginen-Pebronata

6 Portionen. Nach Anne Willan: The Country Cooking of France.

 

 

700g kleine Auberginen (meine waren so groß wie der Daumen eines großen Mannes)
ca. 120ml Olivenöl
1 Zwiebel, gewürfelt
4 Knoblauchzehen, gehackt
1.35kg Tomaten, gehäutet, entkernt, in Streifen geschnitten oder 4 kleine Dosen Tomatenstücke
1 Bouquet garni (Thymian, Petersilie, Lorbeerblatt)
2 rote Paprika, in schmale Streifen geschnitten
1 grüne Paprika, in schmale Streifen geschnitten
4 Wacholderbeeren, leicht angedrückt
250ml kräftiger Rotwein
 

Auberginen der Länge nach vierteln, diese dann halbieren (ca. 5 cm lange Stücke). Großzügig salzen und 20 Minuten stehen lassen (um ihnen Flüssigkeit zu entziehen). Dann abspülen und mit Küchentüchern abtrocknen. In der Zwischenzeit die Sauce kochen:

Pebronata sauce: 2 EL (30ml) Olivenöl in einer Pfanne bei mittlerer Hitze erhitzen und Zwiebel anschwitzen bis sie zu bräunen beginnt (ca. 5 Min.), dann Knoblauch hinzufügen und 1 Minute später ebenso die Tomaten und das Bouquet garni. Würzen und 15-20 Minuten simmern lassen bis man ein schönes Coulis hat (eingekochte stückige Tomaten/Sauce). Weitere 2 EL (30ml) Olivenöl in einer großen Kasserolle erhitzen und die Paprikastreifen mit den Wacholderbeeren sautieren bis sie weich sind aber noch ihre Form behalten (ca. 10 Minuten). Würzen, dann den Wein hinzufügen, zum Kochen bringen und dann langsam köchelnd bis auf die Hälfte reduzieren. Tomatencoulis hineingeben und weiter bei niedriger-mittlerer Hitze zu einer dicklich-stückigen Gemüsesauce einkochen (ca. 15-20 Minuten).

Währenddessen die abgespülten und abgetrockneten Auberginenstücke bei mittlerer Hitze im restlichen Olivenöl (60ml) sautieren bis sie auf allen Seiten angebräunt sind. Um ein Dämpfen der Auberginen zu vermeiden, dies am besten in zwei Portionen machen. Dann die angebräunten Stücke in die Kasserolle mit der Pebronatasauce geben, mit einem Deckel verschließen und für 10-15 Minuten köcheln lassen bis die Auberginen weich sind, aber nicht auseinanderfallen. Wenn nötig, nachwürzen und warm oder bei Zimmertemperatur servieren.

 

 

Zucchini-onion tian & zucchini salad

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Zucchini glut and how to cope

Every year there is the inevitable zucchini glut and even if we are far away from my Mum’s garden to be regular recipients of said glut our weekly veg box can be trusted to contain some sort of courgette (aka zucchini or squash). So, time to hastily add a few zucchini recipes that require minimum effort and work since leisure time for lengthy prep or delicate tweezer action suddenly has become a rare luxury in this house, wonder why…

First a simple zucchini and onion tian, a Provençal gratin where I veer away (just a little) from tradition by arranging the vegetable slices in a fan rather than fitting them snug upright in the namesake earthenware dish. It looks pretty and shortens the cooking time considerably – these days a necessary requirement of any dish we’ll have. Thyme adds its irresistible resin perfume reminiscent of the Provençal hills and makes this a great side dish to lamb (little cumin coated lamb brochettes are my latest favourite) or a grilled fish like sea bass.

Secondly, a light summer salad and absolute of mine: thin zucchini slices in a lemony dressing. Even when made ahead of time zucchini keep a firmer texture and some bite unlike the similar tasting cucumber would. I shave long ribbons of small green and yellow courgettes (no big squashes here) with a mandolin or vegetable peeler and dress these courgette pappardelle quite simply with lemon juice, oil, salt & pepper. You can’t get a lighter but substantial salad that lends itself to any main dish, said lamb brochettes again a firm contender these days. The recipe for those should come soon (hopefully) but I’ll have to make them again since I am much too greedy hungry these days and wolf anything down in record time (in the spirit of ‘Eating-while-it’s-hot’).

 

 

zucchini-onion tian


Zucchini-onion tian

Feeds 2-3 people as a side dish. Loosely after Stéphane Reynaud.

 

2-3 medium Zucchini
3 small onions
a few sprigs of thyme
olive oil
salt & pepper

 

Preheat the oven to 180°C / 375° F.

Cut zucchini into 5mm rounds, onions into slightly thinner slices. Arrange alternately in an ovenproof dish big enough to have a slanting fan of zucchini & onion slices rather than them being tightly packed like a roll of coins. Place thyme sprigs in the gaps, sprinkle with a generous splash of olive oil and season with salt and pepper. Bake for about 20-30 minutes until the vegetables are cooked and slightly browned around the edges.

 

 

 

 


Zucchini salad

 

Thin green & yellow courgettes / zucchini
lemon juice
olive oil
salt & pepper

 

Shave thin slices of zucchini / courgettes with a mandolin or vegetable peeler and dress with lemon juice, olive oil, salt & pepper to taste.

 

 

 

Deutsche Rezepte:

Zwei Zucchinigerichte um der reichen Zucchiniernte Herr zu werden. Beide, ein leckeres Gratin und ein frischer Salat, schmecken sehr gut zu kleinen Lammspießchen, deren Rezept (hoffentlich) bald hier erscheint.

 

courgette-onion gratin


Zucchini-Zwiebeltian

Für ca. 2-3 Personen als Beilage. Inspiriert von Stéphane Reynaud

 

2-3 mittelgroße Zucchini
3 kleine Zwiebeln
einige Zweiglein Thymian
Olivenöl
Salz & Pfeffer

 

Backofen auf 180°C vorheizen.

Zucchini in dicke Scheiben schneiden, die Zwiebeln etwas dünner. Abwechselnd in einer ofenfesten Form fächerartig schichten (und nicht wie üblich für eine Tian diese dicht an dicht wie eine Rolle Münzen). Thymianzweige in die Zwischenräume legen, großzügig mit Olivenöl beträufeln und mit Salz & Pfeffer würzen. 20-30 Minuten backen bis das Gemüse gegart ist und an den Rändern leicht gebräunt ist.

 

 

 


Zucchinisalat

 

Dünne grüne & gelbe Zucchini
Zitronensaft
Olivenöl
Salz & Pfeffer

 

Die Zucchini in dünne Scheiben hobeln (geht am besten mit einer Mandoline, aber auch einem Gemüsehobel oder –schäler) und mit Zitronensaft, Olivenöl, Salz & Pfeffer anmachen.

 

 

Mimi’s potato pie

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It is hard not to rave about the current weather: I am in love with this autumn, its colourful leaves sailing slowly to the ground (you might have noticed) and the rising fog which makes staying in or returning home after a bracing walk through fresh air filled with the scent of burning wood fires (or even better the local butcher smoking his sausages) and a certain mossy dampness promising the appearance of mushrooms everywhere. Well, finally weather to indulge without a smidgen of guilt in rib-sticking, rich dishes with lots of molten cheese, bacon, potatoes, polenta, pastry, dishes I always associate with Alpine cuisine. You know, stuff you’ll eat after a long day skiing. Or after spending considerable time somewhere in the cold, foggy exterior… like standing around a fire watching effigies of Guy Fawkes being burned on Bonfire Night for example. ‘Remember, remember, the fifth of November / gunpowder treason and plot…’ Continue reading

Zucchini beignets with chive-lemon yoghurt

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We are inundated by a glut of zucchini and facing something of the usual dilemma what to do with them. It wasn’t really planned to be like that: I did not get a wheelbarrow full from a generous neighbour neither has my Mum been to visit with the bounty of her garden but I went to the store, loaded the basket and consciously bought the whole 3+ kg (and hauled it home) and was about to start a major pickling session. Well, my husband came home, sighed heavily while staring with blank eyes at the tiny mountain for minutes before he asked with a hollow, croaky (we have a cold) but strangely calming (the crazy?) voice whether we really needed half a ton of zucchini pickles? Nope, maybe not. He has a point.

So, here I am, with my self-inflicted zucchini glut and neither very sad about nor repented of it: Continue reading

Gougères

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Every year we swish through Burgundy on our way to Provence & the Côte d’Azur, only interrupting our journey to spend the night – plus a nice dinner, no question – and continue extremely well fed & refreshed in the morning. Not at snails pace, mind you, who wants to miss the morning opening time at Valrhona and spend some quality time amongst like-minded freaks connoisseurs at the holy grail of chocolate and stock up on ‘essentials’, certainly not me. Though every time I wish we could stay a little longer, explore this village and that wine cellar, revisit places I have been to eons ago on a Romanesque architecture research tour, soak in the smells of the vines, ancient abbeys and dark forests, snoop around in tiny hamlets to find a cheese maker advertised on the side of a narrow country road.

Well, this summer we did! Burgundy is stunningly beautiful and boasts – apart from wine (obviously) & recently granted Unesco World Heritage status (July 2015), first class architecture & art – an excellent cuisine with great eateries and a cornucopia of one, two, three Michelin star restaurants in nearly every, or every other village. The food is remarkable and does not take any prisoners with its use of butter, cream, cheese, more butter, eggs, garlic to anoint snails, Bresse chicken, Charolais beef, frogs legs… deep sigh. Of course all minimum three, no arguing, courses of a delicious menu are washed down accompanied with (properly swirled, sniffed and gargeled) exquisite wines. It is the proverbial Schlaraffenland or land of milk and honey cheese and wine. And that those two go very well together, is known especially in Burgundy where Gougères, little savoury cheese puffs with a crunchy outside and a soft cheesy doughy centre, are served with a glass of wine or as an amuse bouche while you contemplate which delicacy to choose for dinner. I think we’ll make a habit of that. Continue reading

Roast lamb with a herb-mustard crust

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There is something so immensely pleasurable about a piece of lamb roasting in the oven, the scent of its mustard-herb marinade wafting through the kitchen before it slowly meanders through the whole house. Garlic adds its irresistible aroma and for an hour it’s half torture, half delicious anticipation of things to come. A roast is in my husband’s dictionary a proper Sunday dinner (he is an Englishman after all) and while I would love to serve an impressive gigot (leg), practicality and economy demand a smaller piece for us two or four. A shoulder works perfect as a roast for a small number of diners, since it’s size and the internal blade bone allow for a relative short cooking time. Pairing lamb with green beans and small potatoes is another must in our kitchen. Continue reading

Tarte aux apricots d’André Lerch

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This apricot tart is a little different, sure there is a heavenly buttery pâte brisée sucré base (aka sugary short crust) and juicy apricots with nearly charred but wonderfully caramelized tips but there is more! – an extra filling for the apricots to nestle in, vanilla scented, buttery batter that amalgamates with the sugary apricot juice into something otherworldly. Thanks to this batter the cake stays moist and juicy for days, I thought I mention this, just in case you are thinking of baking it just for yourself… Continue reading