• Briami

     Charley2 updated 3 weeks, 1 day ago 1 Member · 1 Post
  • Charley2

    Member
    October 5, 2021 at 7:34 am

    We all remember Evelyn’s wonderful recipe. This is the intro to a recipe in Cook’s Illustrated’ newsletter and of course I can’t access the whole recipe without paying. But I think the description and the picture (not included here) offers a slightly different way from Evely’s–this is much more like a casserole/layers than what I usually had with hers was a big pan of roasted vegetables. And it recommends covering for baking–as do other recipes I sifted through.

    It needs to get a bit cooler but it will be on the docket soon. I think this recipe doesn’t include cheese in the baking part but I love that.

    WHY THIS RECIPE WORKS
    Briam is a simple but dynamic dish of potatoes, onions, bell peppers, tomatoes, and zucchini bathed in olive oil. We sliced our vegetables ¼ inch thick and strategically layered them in the dish, with potatoes serving as a sturdy base and tomatoes an attractive, browned top. Loosely covering the dish with a foil lid for the first 30 minutes of cooking allowed moisture to evaporate, hyperconcentrating the vegetables’ flavor; we then removed the foil, which encouraged browning, rendering the tomatoes on top slightly collapsed and caramelized but still moist and tender. Warm, room temperature, or chilled, our briam made for a satisfying vegetarian main course, especially when accompanied by crusty bread and a slice of feta cheese.

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