From Martha Stewart’s Living Magazine, October 2014.
First of all, I needed to know what a “tian” was. Definition: a dish of finely chopped vegetables cooked in olive oil and then baked au gratin or a large oval earthenware cooking pot traditionally used in Provence.
While flipping through ta copy of Living Magazine, I saw a gorgeous photo of this recipe and decided I had to try it. I love beets and thought it looked like an impressive dish to take to a party or serve guests. I think it would look lovely on a Thanksgiving table or Christmas buffet.
I have no idea why this recipe is named San Marco. The dog-eared file card is written in purple ink and must be at least 20 years old, possibly 30. The tried and true, old family favorite entree has been one of those I cook when I’ve gone through my usual repertoire. I ponder…no, not chicken again. Then I remember– I could make Steak San Marco.
Call it an empty nest distraction, but I decided to try a new recipe after leaving my youngest child in the university dorm. Now, without her food complaints, I’d fix something out of my usual repertoire.