Why every kitchen needs a grater
Things that I’ve learned while cooking in France:
- A grater is necessary for any kitchen. I never had a grater when I had my own apartment, since I bought my cheese pre-grated. Yes, I was that lazy. However, I’ve learned that a grater can do so much more than just get cheese ready for a quick omelette. Grating vegetables is such a cheap and easy way to get so much more mileage out of your purchases–you can get a lot more creative!
- Tarts are amazing. It’s basically a pie crust with whatever you want inside–vegetables, fruits, quiche. You really just have to mix the ingredients together, and stick it in the oven. They’re perfect for when you have company, since it looks like you spent a ton of time baking something–but with a pre-made crust, you have plenty of time to clean the house while the tart’s cooking. While I adore dessert tarts with fruit, I’ve found that main dish tarts are incredibly versatile.
- Don’t be afraid to try a new recipe! I’ve been reading my French cookbook, and I usually don’t understand all the ingredients or instructions. But I’ve gone for it anyway, and had great results! Don’t get stuck in a rut with what you’re eating: try new spices, vegetables, ways of cooking things. It might not always work out perfectly, but at least then you know!
My latest discovery? A zucchini, carrot and onion tart. Not an ingredient combination I’d ever come up with on my own, but yum! Even though the tart was huge and should have lasted me a few meals, it was hard enough to stick half in the fridge for the next day. Absolutely loved it–and the ingredients are all inexpensive. Win-win for the wanna-be cook on a budget.
What you need:
1 crust, already made (box, frozen, etc.)
3 new onions (I don’t think I’ve ever seen these in America, but white or yellow onions should work)
2 carrots
1 zucchini
1/2 cup sour cream
1 egg
3 tablespoons shredded parmesan
Salt and pepper
Dash of olive oil
What to do:
Preheat oven to 350 degrees. Prepare your crust–or just roll out the frozen one–and back for 20 minutes until it gets a golden glow to it.
Chop the onions finely, grate the zucchini and carrots (or you stick it all in a food processor, if you’re lucky enough to have one!). Stick the veggies in a skillet over medium heat with a bit of olive oil.
In a bowl, mix the sour cream, egg and grated parmesan with a bit of pepper.
Pull out the crust after 20 minutes, stick the veggies in the crust and pour the mix of sour cream/egg/parmesan over. Make sure the veggies and mix are evenly spread throughout the dish. Cook at 350 degrees for about 30 minutes.
Bon appétit!
