Recipe???

[Tatania]

Mickey's Banana Whole Wheat Waffles

Mickey's Banana Whole Wheat Waffles

From the Disney Co. as given to the Austin American-Statesman food editor
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. cinnamon
1 ripe medium banana
2 eggs
8-oz. carton plain yogurt
1/2 cup milk
1/4 cup vegetable oil
1/2 cup chopped pecans, optional
In large bowl, stir together the flours, oats, sugar, baking powder and cinnamon. [/FONT][/COLOR]
In medium bowl, with fork, mash the banana; add the remaining ingredients beating lightly until combined. Add the banana mixture to dry ingredients; stir until combined. Pour into waffle maker. If desired, sprinkle on some chopped pecans. Bake waffles until golden brown. Baking time will vary with consistency of batter, your waffle maker and your preference for browning.
Note: The idea is to use it in a waffle maker shaped like Mickey Mouse. But it works great in a traditional waffle maker, too.

 

[Tatania]

Mushrooms in Cognac Sauce & Cabernet Sauce

Mushrooms at the Yachtsman's Steakhouse

Could they have meant these?



Mushrooms in Cognac Sauce
Disney's Yacht and Beach Club Resort

1 lb. Button Mushrooms, rinsed
½ oz Garlic, Minced
1 oz Shallots, Minced
4 oz Cognac
¼ cup Butter, whole or clarified
16 oz Bordelaise Sauce

1. Sauté garlic and shallots in butter, add whole button mushrooms, cook until most of the liquid has evaporated.
2. Add Cognac and flame off. Add Bordelaise Sauce, bring to a boil and reduce by half.

Bordelaise Sauce:
2 TBS Shallots, minced or (white onion)
1 sprig Thyme, fresh
1 Bay leaf
1 qt. Red Wine (Cabernet)
1 qt. Canned beef consommé (unsalted)
1 TBS Bone Marrow, poached, diced
3 cups Brown Gravy of sauce

Combine the shallots, thyme, bay leaf, consommé, and red wine; reduce this mixture to one cup. Add to brown gravy or sauce, simmer for 20 minutes and strain. Add bone marrow or chopped mushrooms.
Season to taste with salt and pepper
If bone marrow is not desired, use 1 tsp. finely chopped, cooked white mushrooms.

Mushrooms in Cabernet Sauce
Disney’s Yacht & Beach Club Resort

8 oz Onion
8 oz Celery
5 oz Carrot
16 oz Leeks
1 oz Garlic
.5 oz Porcini Powder
.5 oz Tomato Paste
.5 oz Sugar
1 sprig Fresh Thyme
1 Bay Leaf
4 oz Cabernet
12 oz Water
.5 oz Balsamic Vinegar
1 oz Beef Base

Toss the mushrooms in the olive oil and roast in a moderate oven until well browned. Stir in the paste and roast until paste begins to caramelize. Place roasting pan on the stove and deglaze with the wine, scraping pan well.
Place mixture in the steam kettle and add the water. Bring to a simmer, then add in the beef base, thyme, bay leaf, peppercorns and porcini powder. Simmer for 1 - 2 hours. Add in the vinegar and adjust the seasoning.

 

[Tatania]

Sauerbraten

Sauerbraten from Biergarten Restaurant

Sauerbraten
from Biergarten Restaurant, Germany Pavilion, Epcot


Sauerbraten Marinade
1 pound onions, peeled, diced
½ pound carrots
½ pounds celery, diced
1 ounce minced garlic
1 quart red wine vinegar
1 quart red wine, 3 liter bottles
½ ounce fresh thyme
3 each whole cloves
1 each bay leaves
1 teaspoon salt
2 teaspoons cracked black pepper
10 pounds beef eye round

1. Combine all of the ingredients except the beef.
2. Mix thoroughly.
3. Add the beef eye round, and let marinade for at least 4-5 days.

Sauerbraten Sauce
6 ounces ginger snap cookies
¼ cup tomato paste
8 ounces burgundy wine
64 ounces sauerbraten drippings
64 ounces demi-glaze
16 ounces sauerbraten marinade
8 ounces roux

1. Heat sauerbraten drippings, sauerbraten marinade, and demi-glaze to a simmer.
2. Add the tomato paste.
3. Let simmer for about 30 minutes.
4. Mix together the ginger snap cookies and burgundy wine in a separate container.
5. Add this to the demi-glace mixture.
6. Let simmer for another 30 minutes.
7. If the sauce is too thin add enough roux to thicken.
8. Strain sauce.

Sauerbraten Cooking
1. Braise the marinated eye rounds of beef.
2. Sauté until all sides have been browned.
3. Place in a roasting pan. Place half sauerbraten marinade and half demi-glace in the pan to cover 3/4 of the browned eye rounds of beef.
4. Cover with foil.
5. Place in a 375 degree oven.
6. The sauerbraten can be removed from the oven when the meat is tender by the feel of a meat fork. Approximately 3-4 hours.

NOTE: Reserve the liquid that the eye rounds were cooked. This will be used for the sauerbraten sauce. Also the sauerbraten is best when the marinated eye rounds are cooked the day before. Slice the cooked sauerbraten, and place in a pan. Ladle the sauerbraten sauce over the cooked sauerbraten and
reheat in a 350 degree oven for approximately 30-45 minutes.

 

[Tatania]

Four Cheese Macaroni

Macaroni & Cheese at Wolfgang Puck Express

Four Cheese Macaroni
Wolfgang Puck Express, Downtown Disney

2 cups macaroni
1 cup chicken stock or water
1 cup heavy cream
1 1/2 cups shredder mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
2 tablespoons butter
1/2 teaspoon salt and pepper
Pinch of cayenne pepper

Place pasta and liquids into rice cooker. Close lid and press cook. When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours. At the restaurant they bake it before serving.

 

[Tatania]

Cheddar Breakfast Potatoes

Cheesy Potatoes at Crystal Palace

Cheddar Breakfast Potatoes
Crystal Palace -- Magic Kingdom
Yield: 6 to 8 servings

4 cups shredded Idaho potatoes
1 cup sour cream
2 cups shredded cheddar cheese
2 teaspoons salt
1 teaspoon freshly ground black pepper
* The cream is missing of the ingredient list but it’s around 1 cup.
** optional topping of crumbled bacon (4 strips)

1. Place shredded potatoes in mixing bowl.
2. Add sour cream, heavy cream, 1 cup of shredded cheddar cheese, and the salt and pepper. Mix gently until evenly mixed.
3. Place in greased casserole pan or baking dish and bake at 350 F for 35 minutes.
4. Top with remaining 1 cup of shredded cheddar cheese and return to over for additional 10 minutes, or until cheese is melted and starting to brown.[/FONT][/COLOR]

 

[tigsmom]

I'm wishing I made a notation of the page number to notify people. :hammer:

Thanks for the new recipes! :sohappy::sohappy::king:

 

[ExCastMember]

Hainan Mango Mousse

* Exported from MasterCook *

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces Mangoes in Syrup (can)
2 pieces Preserved Ginger -- chopped
1 cup Heavy Cream
20 grams Gelatin Powder (or 4 teaspoons)
2 tablespoons Hot Water
2 Egg Whites
1 1/2 tablespoons Light Brown Sugar
Lime Zest
Preserved ginger -- for garnish
Drain mangoes, reserve syrup. Blend mangoes with preserved ginger in a food processor for 30 seconds or until smooth. Measure the mango puree and make up to 1 1/4 cups with the reserved mango syrup. In a separate bowl, whip heavy cream until soft peaks are formed. Fold in mango mixture into whipped heavy cream until well combined. Dissolve gelatin in hot water and leave to cool slightly. Beat egg whites in a clean bowl until they form soft peaks, then beat in sugar. Gently fold the egg whites into the mango mixture with a metal spoon. Spoon the mousse into individual serving dishes. Garnish with lime zest and slices of preserved ginger. Serve cold

Description:
"Epcot Food and Wine Festival, China"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 370 Calories; 22g Fat (85.8% calories from fat); 3g Protein; 5g Carbohydrate; 0g Dietary Fiber; 119mg Cholesterol; 51mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

[ExCastMember]

Ham & Cucumber Salad with Grano

* Exported from MasterCook *

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce chermoula
1/2 pound sour cream
1 fluid ounce Dijon mustard
1/2 fluid ounce honey
1 clove chopped garlic
salt and pepper -- to taste
1/4 pound Grano (yields 8 pounds after cooking)
1/4 teaspoon ground coriander
5 fluid ounces tomato juice
2 cups water
1/2 pound julienne ham
3 pounds cucumbers -- sliced
1 bunch watercress -- roughly chopped
1/4 pound feta cheese -- crumbled
1/2 pound Red Cabbage
Cook the Grano with tomato juice, water and coriander powder until tender (1
hour).
In a mixing bowl, stir sour cream, chermoula, Dijon mustard, honey, chopped
garlic, and salt and pepper to make the dressing.
Assemble all remaining ingredients with the dressing.

Description:
"Boma - Flavors of Africa, Disney's Animal Kingdom Lodge"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 114 Calories; 8g Fat (56.4% calories from fat); 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

[ExCastMember]

Ham and Rice Salad

* Exported from MasterCook *

Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Hot Cooked Rice
1/4 Cup Vinaigrette Dressing -- recipe on file
1 Tablespoon Green Onion -- chopped
1/2 Cup Cauliflower Florets -- thinly sliced
1/3 Cup Radish -- thinly sliced
1/2 Cup Celery -- diced
1 1/2 Cups Frozen Peas -- blanced and chilled
1 1/3 Cups Cooked Ham -- julienned
1/2 Cup Mayonnaise
1/4 Teaspoon Dry Mustard
1/2 Teaspoon Curry Powder
3/4 Teaspoon Salt
1/4 Teaspoon White Pepper
Combine rice and vinaigrette dressing and let stand in the refigerator for 1 hour. Drain off any excess dressing and toss with vegetables and ham. Mix together mayonnaise, mustard, curry powder, salt and pepper. Add rice mixture and toss to blend. Chill
Description:
"Polynesian Buffet, Polynesian Village Resort and Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes"
Copyright:
"1986"
Yield:
"6 Cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1549 Calories; 114g Fat (64.4% calories from fat); 50g Protein; 92g Carbohydrate; 13g Dietary Fiber; 141mg Cholesterol; 4904mg Sodium. Exchanges: 5 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 9 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

[Tatania]

Moroccan Chermoula

Chermoula Roasted, Tanglewood Chicken – Jiko

Strange that Jiko claims it was not on the menu as it's reviewed in several blogs and appears on online menus. The thing is, it was on the menu in 2003/2004 so maybe it's gone by now.
Anyway, it's just Tanglewood Chicken (though why you want to know where your bird comes from beats me) rubbed with chermoula and roasted.


Moroccan Chermoula
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge
Yield: 8 servings

Traditionally this Moroccan dipping and cooking sauce would have been made with a mortar and pestle. A food processor also yields a nice sauce. Do not use a blender as it's too smooth.

2 bunches Fresh Cilantro
6 each Garlic Cloves
2 teaspoons Salt (preferably coarse sea salt)
3-4 teaspoons Ground Cumin
2 tablespoon Paprika
2 teaspoons Cayenne (ground red pepper)
1 each Roasted Red Pepper (or about ¼ cup Pimento)**
Juice of half a Lemon or Lime
6 tablespoons Olive Oil

Trim the stems from the bunch of cilantro. Don’t worry about the thin stems near the leaves. Just remove the thicker stems on the bottom of the bunch as well as any cilantro roots (if so packaged.) Wash and thoroughly dry the cilantro. Drop cilantro tops into a food processor and pulse until finely chopped.

Remove the skin from the four garlic cloves and place them on a cutting board. Smash the cloves under the blade of a knife or use a garlic press. Work the salt into the garlic with the flat edge of the knife. The grains of salt will help to break down the garlic. Add the garlic to the cilantro in the food processor along with the spices and roasted pepper. Pulse to blend. The sauce should not be completely smooth, but should have a little texture.

Remove mixture to a bowl and stir in lemon or lime juice and olive oil. Makes about 1 1/2 cups of chermoula. Use as a dipping sauce for grilled or fried seafood, a baste or marinade for grilled or roasted fish steaks or fillets (such as salmon, swordfish, or tuna) or a marinade for chicken or kebob meats.
** Start with less red pepper if you do not like hot foods.

The Roasted Chicken at Jiko was served with red skinned mashed potatoes, preserved lemons, roasted garlic, kalamata olives, and harissa. All those recipes are readily available.

 

[tigsmom]

Strange that Jiko claims it was not on the menu as it's reviewed in several blogs and appears on online menus. The thing is, it was on the menu in 2003/2004 so maybe it's gone by now.
Anyway, it's just Tanglewood Chicken (though why you want to know where your bird comes from beats me) rubbed with chermoula and roasted.

Its listed this way on the menu - found here (an on other sites) and marked as updated as of Dec 2007 ...

chermoula-roasted tanglewood chicken $26.00
-with red skin mashed potatoes, preserved lemons, kalamata olives, roasted garlic, and harissa

:shrug:

 

[ExCastMember]

Oh ok, Well I had this recipe infact. Jiko sent it to me about a month ago and I sent it out to the group and dis boards.. I was thinking the "Tanglewood Chicken" part of the recipe was some kind of smoking process. I think the confusion is in the title of the recipe. They know it as :king:, that's how the recipe came to me and the menu refers to it as Chermoula Roasted, Tanglewood Chicken

 

[ExCastMember]

Geez,
I don't know how that smiley got into my message, It must be too early for me to think straight LOL

 

[ExCastMember]

Tuna Salad

Lowtide Lou's, Typhoon Lagoon

White can of tuna 66 ounces of tuna
24 ounces of mayonnaise
.25 ounces of white ground pepper
1 ounce of salt
.50 ounces of granulated garlic
Mix well and Enjoy!

 

[Captain Hank]

Disney-Inspired Recipe: Remy's Ratatouille

Here is the recipe developed by Chef Thomas Keller of the French Laundry for the Pixar movie, Ratatouille. It's more-or-less identical to the dish made by Remy towards the end of the film. It's incredibly good, but takes a very, very long time to prepare. But, it's more than worth it. :slurp:

At the bottom is a picture I took of it as it came out of the oven. Enjoy!


Start to finish: 3 1/2 hours, 1 hour active. Note that you'll need an oven-proof skillet.

For the piperade (bottom layer):

1/2 red bell pepper, seeds and ribs removed

1/2 yellow bell pepper, seeds and ribs removed

1/2 orange bell pepper, seeds and ribs removed

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1/2 cup finely diced yellow onion

3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced, juices reserved

1 sprig fresh thyme

1 sprig flat-leaf parsley

1/2 a bay leaf

Kosher salt


For the vegetables:

1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds

1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds

1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds

4 Roma tomatoes, sliced into 1/16-inch-thick rounds

1/2 teaspoon minced garlic

2 teaspoons extra-virgin olive oil

1/8 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper


For the vinaigrette:

1 tablespoon extra-virgin olive oil

1 teaspoon balsamic vinegar

Assorted fresh herbs (such as thyme flowers, chervil, thyme)

Kosher salt and freshly ground black pepper


To make the piperade, preheat oven to 450 degrees Fahrenheit. Line a baking sheet with foil.

Place pepper halves on the baking sheet, cut side down. Roast until the skins loosen, about 15 minutes. Remove the peppers from the oven and let rest until cool enough to handle. Reduce the oven temperature to 275 degrees.

Peel the peppers and discard the skins. Finely chop the peppers and then set aside.

In medium skillet over low heat, combine oil, garlic and onion. Saute until very soft but not browned, about 8 minutes.

Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.

Add the peppers and simmer to soften them. Discard the herbs and then season to taste with salt.

Reserve a tablespoon of the mixture; spread the remainder over the bottom of an 8-inch oven-proof skillet.

To prepare the vegetables, you will arrange the sliced zucchini, eggplant, squash and tomatoes over the piperade in the skillet.

Begin by arranging 8 alternating slices of vegetables down the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. All vegetables may not be needed. Set aside.

In a small bowl, mix the garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.

Cover the skillet with foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)

If there is excess liquid in pan, place it over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

To make the vinaigrette, in a small bowl whisk together the reserved piperade, oil, vinegar, herbs, and salt and pepper to taste.

To serve, heat the broiler and place skillet under it until lightly browned. Slice in quarters and lift very carefully onto plate with an offset spatula. Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape. Drizzle the vinaigrette around plate.

Makes 4 servings.

 

[ExCastMember]

I love the barely seen numbers in your sig!

:ROFLOL::ROFLOL:I am a LOST fanatic :ROFLOL::ROFLOL:

Every episode invokes more questions and more speculation. I can't stand the idea of it only having a couple of seasons left.

 

[Tatania]

Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette

Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette
Jiko, Disney’s Animal Kingdom Lodge, From: Chef Brian Piasecki
Yield: 12 servings.

Poached Pears:
3½ cups granulated sugar
½ cup red wine vinegar
1 tsp. ground black pepper
½ tsp. ground cinnamon
6 Anjou pears, halved, peeled, cored
Candied Walnuts:
2⁄3 cup granulated sugar
1½ tsp. kosher salt
½ tsp. cayenne pepper
6 cups walnut halves and pieces
2 Tbsp. vanilla extract
Bacon Sherry Vinaigrette:
1 cup apple-smoked bacon, diced
3 Tbsp. shallots, minced
2 Tbsp. garlic, minced
¼ cup dry sherry wine
1 cup extra virgin olive oil
to taste, salt and pepper
* * *
½ tsp. canola oil
2 3-oz. salmon fillets with skin
½ pear, poached, chilled, sliced into ¼” wedges
1⁄3 cup cooked, cooled basmati raice
3 Tbsp. carrot, julienned
2 Tbsp. candied walnuts
½ Tbsp. shallot, sliced
2 Tbsp. bacon sherry vinaigrette
1 cup frisée

For poached pears: In a saucepan just large enough to hold pears, combine 3½ cups water, sugar, vinegar, pepper and cinnamon. Bring to a boil. Add pears and additional water if needed to immerse pears. Simmer until pears are soft but not mushy, about 30 minutes, depending on ripeness. Remove pears with slotted spoon. Cool. Refrigerate until ready to use. Reserve and refrigerate liquid to use again if desired.

For candied walnuts: Preheat oven to 350°F. In medium bowl, combine sugar, salt and cayenne. Bring 2 qt. water to boil in saucepan. Remove from heat; add walnuts and let stand 30 seconds. Drain. Mix warm walnuts with sugar mixture. Drizzle with vanilla and mix well. Spread nuts in single layer on parchment- or foil-lined baking sheet. Bake 15-20 minutes, stirring twice until nuts are evenly toasted andsugar is caramelized. Cool on pan.
For bacon sherry vinaigrette: In medium skillet, cook bacon over low heat until rendered and crisp. Transfer bacon bits to paper towel, reserving 3 Tbsp. fat in pan. Add garlic and shallots; sauté until softened but not browned, 3 to 4 minutes. Stir in sherry wine, scraping browned bits from pan. Remove from heat so sherry wine does not reduce. Add sherry vinegar. Pour into a bowl and gradually whisk in oil. Add bacon and adjust seasoning with salt and pepper. Cool until ready to use, or refrigerate. Use at room temperature.

Per order: Heat canola oil in a skillet over medium-high heat. Add salmon fillets, skin-side down. Season with salt and pepper. Cook over medium heat for 2 to 3 minutes, or until salmon releases easily from skin with a thin spatula. Turn and cook to desired doneness.
In a bowl, combine pear slices (reserve some for garnish), rice, carrot, shallot and vinaigrette. Mix in frisée. Divide salad onto serving plate. Top with warm salmon fillets and garnish with reserved sliced pears and candied walnuts.

Published in the Restaurant Hospitality’s bi-monthly eNewsletter.

 

[ExCastMember]

Mediterranean Tuna Salad

Leaning Palms,
Typhoon Lagoon

3 ounces tunas salad
2 ounces gourmet salad mix
4 ounces chopped romaine
.5 ounces of black olives
.125 ounces shredded carrots
.5 ounces Greek pepper
.5 ounces red roasted pepper
.5 ounces feta cheese
2 ounces vinaigrette olive dressing

NO ASSEMBLEY INSTRUCTIONS WERE INCLUDED.

 

[ExCastMember]

BBQ Pulled Pork Sandwiches

Typhoon Tilly's, Typhoon Lagoon


BBQ
48 ounces of BBQ sauce
5 lbs of pulled pork (cooked & shredded)
12 ounces of coke

NO DIRECTIONS, I imagine I'd make it the same as I do my own. Mix, Simmer
and serve.

 

[Tatania]

Disney-Inspired Recipe: Remy's Ratatouille

Here is the recipe developed by Chef Thomas Keller of the French Laundry for the Pixar movie, Ratatouille. It's more-or-less identical to the dish made by Remy towards the end of the film. It's incredibly good, but takes a very, very long time to prepare. But, it's more than worth it. :slurp:

At the bottom is a picture I took of it as it came out of the oven. Enjoy!


Start to finish: 3 1/2 hours, 1 hour active. Note that you'll need an oven-proof skillet.

For the piperade (bottom layer):

1/2 red bell pepper, seeds and ribs removed

1/2 yellow bell pepper, seeds and ribs removed

1/2 orange bell pepper, seeds and ribs removed

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1/2 cup finely diced yellow onion

3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced, juices reserved

1 sprig fresh thyme

1 sprig flat-leaf parsley

1/2 a bay leaf

Kosher salt


For the vegetables:

1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds

1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds

1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds

4 Roma tomatoes, sliced into 1/16-inch-thick rounds

1/2 teaspoon minced garlic

2 teaspoons extra-virgin olive oil

1/8 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper


For the vinaigrette:

1 tablespoon extra-virgin olive oil

1 teaspoon balsamic vinegar

Assorted fresh herbs (such as thyme flowers, chervil, thyme)

Kosher salt and freshly ground black pepper


To make the piperade, preheat oven to 450 degrees Fahrenheit. Line a baking sheet with foil.

Place pepper halves on the baking sheet, cut side down. Roast until the skins loosen, about 15 minutes. Remove the peppers from the oven and let rest until cool enough to handle. Reduce the oven temperature to 275 degrees.

Peel the peppers and discard the skins. Finely chop the peppers and then set aside.

In medium skillet over low heat, combine oil, garlic and onion. Saute until very soft but not browned, about 8 minutes.

Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.

Add the peppers and simmer to soften them. Discard the herbs and then season to taste with salt.

Reserve a tablespoon of the mixture; spread the remainder over the bottom of an 8-inch oven-proof skillet.

To prepare the vegetables, you will arrange the sliced zucchini, eggplant, squash and tomatoes over the piperade in the skillet.

Begin by arranging 8 alternating slices of vegetables down the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. All vegetables may not be needed. Set aside.

In a small bowl, mix the garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.

Cover the skillet with foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)

If there is excess liquid in pan, place it over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

To make the vinaigrette, in a small bowl whisk together the reserved piperade, oil, vinegar, herbs, and salt and pepper to taste.

To serve, heat the broiler and place skillet under it until lightly browned. Slice in quarters and lift very carefully onto plate with an offset spatula. Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape. Drizzle the vinaigrette around plate.

Makes 4 servings.

That is a beautiful picture! Did you slice everything manually or use some sort of fancy gadget?