images: Seabourn; GET TY
BRIAM Greek-style oven-baked vegetables with
marinated feta cheese and crusty country bread. The bursts of bright Mediterranean tastes in this roasted vegetable briam will transport you to sunny days at sea in the Aegean – this colorful vegetarian favorite is served at Seabourn’s Earth & Ocean Restaurants. Briam, or briami, is a wonderful dish packed with local flavors. SERVES: 2 TAKES: 1 HR 15 MINS
INGREDIENTS 4 Yukon gold potatoes (medium), peeled and thinly sliced into rounds
2 zucchini (small) thinly sliced into rounds 2 red onions (small) thinly sliced into rounds 1 eggplant (long, thin) sliced into rounds 3 tomatoes (medium) sliced into rounds 2 tsp fresh oregano (or ½ tsp dried) 1 tsp fresh rosemary (or ¼ tsp dried) 1 tsp fresh thyme (or ¼ tsp dried) 2 tsp freshly chopped Italian parsley 2 garlic cloves, minced 4 tbsp extra virgin olive oil (Greek, if possible) 10 tbsp crushed tomatoes (canned, no salt added) kosher salt and freshly ground black pepper
TO SERVE Marinated Greek olives Crusty country bread Feta cheese
TO GARNISH Extra virgin olive oil (Greek, if possible) Fresh oregano leaves
METHOD 1
the middle. 2
Preheat the oven to 400F. Put the oven rack in Slice the vegetables. You can use either
a mandoline slicer or a sharp knife to slice into
round shapes. Try to pick vegetables that are similar in thickness to make a pretty briam and for the vegetables to cook evenly. The one vegetable I do cut thicker are the tomatoes, as these will be completely cooked away by the time the
dish is finished. 3
In a large mixing bowl, toss the potatoes,
zucchini, onions, eggplant and tomatoes with the oregano, rosemary, thyme, freshly chopped parsley, garlic and olive oil. Season with salt and freshly ground black pepper. Give everything a good mix
so that the vegetables are well seasoned. 4
In a large round ovenproof pan or skillet
(I use an 8 inch terracotta dish), pour the canned crushed tomatoes and spread to cover the bottom of the pan evenly. Arrange the seasoned potatoes, zucchini, red onions, eggplant and sliced tomatoes in the pan in rows, simply going around the shape of the pan and alternating. If you have any of the extra virgin olive oil and garlic mixture left in the
mixing bowl, pour that all over the vegetables. 5
If you don’t have a well-fitting pan lid, then
simply cover the pan with aluminum foil (tent the foil as it should not touch the vegetables). Bake in
the heated oven for 35-40 mins. 6
Take the pan out of the oven briefly to remove
the foil carefully, then place the pan back in the oven, uncovered, and roast for another 15-20 mins or until the vegetables are soft and most of the
liquid has evaporated. 7
Remove from oven and set aside. The vegetables should be a little charred on top; this will give this
dish an amazing flavor and beautiful texture. 8
Drizzle the briam with olive oil and sprinkle
with fresh oregano leaves to garnish. Serve warm or at room temperature with feta cheese, marinated Greek olives and crusty country bread on the side. Enjoy!
Note: Briam can be also served as a side dish with roast chicken, lamb or fish.
TOP THREE 1
What is the one ingredient you couldn’t live without?
Chocolate
2 3
Which city in the world does the best food?
Paris
Which drink makes the perfect sundowner?
Champagne SUMMER 2022 • 53
Anton 'Tony' Egger: My passion for all things culinary continues even on vacation... to the coasts of the Mediterranean, the vineyards of Napa Valley and beyond.
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