Menu Plan for Fall I: Week 3, Day 3


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Zucchini (Courgette) and Tomato Gratin, leftover

Cooking time:  70 minutes for menu       Cooking schedule: see below for instructions

           This takes time, but little effort.  Not a pizza; but another Mediterranean dish using a bread crust. Loaded with sweet onions, briny anchovies and salty dry-cured olives, this can be found in any seaside cafe.... Or on your table.  Get good quality anchovies for this.  You don't need many to pack a lot of flavor - and good ones bear no resemblance to the cheap ones all too often available on pizzas or salads.


Total time: 1 hour 10 minutes
    In the traditional Pissalidière, there are lots and lots of very slow-cooked onions, anchovies and wrinkly oil-cured black olives - with pits.  If you really hate anchovies, leave them off; if you're undecided, this may convince you to like them.  The feta is not traditional, but my addition.  And I prefer to use pitted olives.  I also sped up the cooking of the onions, but, I think, with no appreciable loss of flavor.

Pissalidière Ingredients:


Zucchini (Courgette) and Tomato Gratin

courgette tomato  Total time: 10 minutes




Cooking Schedule: 70 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
kitchen mixer if making crust, large bowl, large
nonstick skillet, baking sheet

Slice onions, sauté
Make dough if making from scratch
Let dough raise
Add stock, herbs to onions, cover, simmer
     20 minute break
Turn on oven 375F (190C) arrange 2 shelves
Reheat zucchini tomato gratin (start in cold oven)

Uncover onions, increase heat and continue to cook
      7 minute break
Mind the onions
Get olives, anchovies, feta ready
Turn oven up 450F (220C)
Punch down dough, roll/spread dough on baking sheet
Assemble Pissalidière
Put Pissalidière into oven
Remove gratin, cover to keep warm
     18 minute break
Remove Pissalidière when done, slice
Serve all, eat

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