Tag Archives: bread

Grilled Ratatouille Tartine

Grilled Ratatouille Tartine by Taste Love & Nourish

As much as I have always adored ratatouille, a very traditional French dish of stewed vegetables, it’s always felt like a bit of a paradox. To me, it’s such warming comfort food that I crave in the depths of winter, yet, it uses some of the best summer vegetables like zucchini, yellow squash and eggplant. I wanted a ratatouille that felt like summer. Grilling feels like summer.

Grilled Ratatouille Tartine by Taste Love & Nourish

This dish is so versatile. Serve the ratatouille as a side dish, warm or room temperature. Top off a salad with it and add some crumbles of goat cheese. Or…make this tartine. A tartine is simply an open faced sandwich. Use the best bread you can buy (or bake). It will make all the difference. Lately, I’ve been in love with this multigrain baguette, but even a sliced crusty loaf would work well. This makes a wonderful dinner or even a summery appetizer.

Grilled Ratatouille Tartine by Taste Love & Nourish

Grilled Ratatouille Tartine

2 medium zucchini, trimmed and quartered lengthwise
1 medium yellow squash, trimmed and quartered lengthwise
1 large red bell pepper, trimmed, seeds and ribs removed, cut into quarters
1 large red onion, trimmed and peeled, sliced into thick slices
2 – 3 large tomatoes, cored, sliced into thick slices
1 large or 2 small eggplant, peeled, trimmed and sliced into thick slices vertically
4 large cloves garlic
1/4 C. extra virgin olive oil, divided
kosher salt
black pepper
1/2 t. herb de Provence
2 T. fresh parsley, finely chopped
sea salt
crusty baguette or your favorite bread

Preheat your grill to high heat.

On a large baking sheet, arrange all of your cut vegetables, up to and including the eggplant. Drizzle over some of the olive oil, just to coat. Sprinkle with some kosher salt and freshly ground black pepper. Set aside.

Place the cloves of garlic into a small sheet of aluminum foil and drizzle just a tiny smidgen of olive oil. Seal the packet of foil up around the garlic.

Take all of your veggies and garlic packet out to the grill. First place the onions and eggplant on, since they will take a bit longer to cook. Fill up the rest of the grill with whatever zucchini, yellow squash and red pepper you can fit. Throw on the garlic packet in a corner of the grill. Save the tomatoes for the second batch. Close the cover and check in about 3 or 4 minutes. Turn once you get nice grill marks and cover and cook for another 3 or 4 minutes, depending on the thickness of your slices. Once the first batch of vegetables are cooked, remove them (leave the onions and garlic on…they will get nice and soft) and add the tomatoes. Grill as you did the other veggies, but keep an eye on them, they will cook much faster. When done pile them all back on the baking sheet and don’t forget the garlic packet!

Set the baking sheet on the counter to cool enough to handle. When cool, chop the vegetables into small pieces. If you cut them as directed, you’ll just have to run your knife through them. Remove some of the charred skin from the peppers if you wish. Place the chopped veggies in a large bowl. Remove the garlic from the foil packet and squeeze the cloves out of their skin onto the cutting board. Using your knife, smash the garlic into a paste. Add that to the bowl. Drizzle with a bit more olive oil, sprinkle on the herb de Provence, parsley, sea salt and some more freshly ground pepper. Toss to coat.

To make a tartine, slice your baguette into thirds or quarters, then in half horizontally. Brush the baguette with extra virgin olive oil and place on the hot grill for just about 30 to 45 seconds. Turn and grill for just another few seconds. Top with the ratatouille.

Grilled Ratatouille Tartine by Taste Love & Nourish
    Notes:

  • I kept this light and only use olive oil on the bread, but try smearing a bit of goat cheese on the bread first, then topping with the ratatouille. Goat cheese works really well with these flavors.
  • This makes a lot of ratatouille, making dinners and lunches really easy through the week.
Grilled Ratatouille Tartine by Taste Love & Nourish

 

Hot Cross Buns

Hot Cross Buns from Taste Love & Nourish

I wish I could tell you I had memories of hot cross buns with their sweet white icing at every Easter dinner table. I don’t. We stuffed ourselves with so much Armenian Easter bread, that even one of these little rolls may have done us in. It’s a shame, really, because as much as I adore our Armenian bread, these rolls are admittedly wonderful. I just love the warm mixture of spices, like cinnamon, allspice, cloves, nutmeg and cardamom. Their flavor is really like a whisper, but, that moment you take a bite, you’ll wonder…what is that flavor? The dough is only slightly sweet, but you get these wonderful pops of sweetness from the icing and dots of currants.

These sweet little rolls are not difficult to make and once you’ve risen the dough, creating the buns is a task even little hands can handle. And just think, if you let your children help you make these, someday they’ll have wonderful memories of hot cross buns with sweet white icing at every Easter dinner table.

Hot Cross Buns from Taste Love & Nourish

Hot Cross Buns

1 C. milk
2 1/4 t. active dry yeast (or 1 packet)
3 3/4 C. bread flour
1/3 C. + 1 T. sugar
1 t. salt
1 t. cinnamon
1/2 t. allspice
1/4 t. cloves
1/4 t. cardamom
1/4 t. nutmeg
4 T. butter, softened
2 large eggs
zest of one orange
1/2 C. currants, soaked in a small bowl with 1 T. orange juice

Egg Wash
1 large egg yolk
1 t. water (or milk)

Icing
1/3 C. confectioner’s sugar
1 1/2 t. milk

In a heat resistant bowl or measuring cup, warm the milk in the microwave for a minute and a half. Stir in 1 tablespoon of the sugar, then sprinkle in the yeast. Give it a light stir and allow to sit for 10 minutes. The mixture should be nice and bubbly after that time.

Combine the flour, sugar, salt and the spices in a large mixing bowl or the mixing bowl of a stand mixer. Whisk the dry ingredients to combine. Add the yeast mixture, butter, eggs, orange zest and currants along with any orange juice remaining in the bowl. Mix to combine, using the paddle attachment on a stand mixer. Once combined, switch to the dough hook or place the dough on a lightly floured surface and knead by hand. Knead with the dough hook for 4 to 5 minutes or a bit longer by hand. Place the dough in the bowl and cover with plastic wrap and a kitchen towel and keep in a draft free spot to rise for 3 hours.

Place the dough on a very lightly floured surface. Using a sharp knife, cut the dough in half. Roll one half out into a log 12 inches long. Cut the log in half. Continue cutting each piece of the log in half until you have 8 pieces. Take one piece and roll the sides down a bit to form a smooth ball. Pinch the ends under and place the ball on a lightly greased baking sheet, or line with parchment. Continue with the remaining pieces, placing them 2 inches apart on the sheet. Repeat the process with the second half of the dough until 16 pieces have been formed. Cover the baking sheet with plastic wrap and a kitchen towel and allow to rise again for 45 minutes.

Preheat your oven to 350 degrees.

With a sharp knife, score each bun with a cross pattern.

In a small bowl, whisk the egg yolk with either water or milk to create an egg wash. Brush each bun with the wash. Bake in the oven for 18 to 20 minutes.

Allow to cool completely.

Mix the icing in a small bowl and transfer into a small zipper bag. Snip the very tip of the bag and pipe the icing into a cross pattern onto each bun.

Makes 16 buns.

Hot Cross Buns from Taste Love & Nourish

 

Hot Cross Buns from Taste Love & Nourish