Denby Product Review and Vegetable Tian Recipe (2024)

Denby Product Review and Vegetable Tian Recipe...

The other day I received a stoneware dish from the wonderful folks at Denby. I was really excited to come up with a recipe that would showcase the wonderful product that I received. Here was a chance to test a stoneware product from one of my favorite manufacturers. I absolutely adore the Denby dishes. I received my first Denby dish on our wedding day. Until then, I had never really known about the Denby products. But this Denby stoneware dish was beautiful! The inside of the dish was a burgundy color and the outside a deep blue. And, it had this shiny glaze. It was perfect for making a wide variety of dishes...from enchiladas, lasagna, braised dishes, etc.. The dish could be wiped clean and be placed on the dinner table looking as if it had never been in the oven. It always made for a beautiful presentation!

I still have the dish ...years later. If you can believe it, it still looks like new. I have since then added a casual dinnerware set to my collection, which we very much enjoy.

Well, Denby products are in a class of their own. They offer a variety of products ranging from stoneware, porcelain and even china. For this post, I had the privilege of trying out a new dish ...the small Jet Oblong Dish,which is part of the Denby stoneware collection.

You can see my previous review on the Denby Covered Casserole Dish by James Martin... another wonderful product).

The Stoneware Collection :

The stoneware collection is made from very strong clay. The surface is made glassy and non-porous by undergoing a vitrification process. This process allows the stoneware to have a low permeability to liquids as well as give it strength and durability. It makes for a more chip- resistant product. I love the fact that the stoneware collection has great heat retention. It bakes the meals wonderfully.

The stoneware can be safely used in:

Dishwasher - Denby recommends using liquid detergents

Oven & Microwave – for cooking and reheating food...

Freezer – for storing your food

I like how versatile it is...from freezer to oven to dishwasher.

See Also

Coconut Macaroons - The EASY Recipe!

The Vegetable Tian Recipe prepared in a Denby stoneware dish...the small Jet Oblong dish.

I ended up making a classic vegetable tian. The recipe can easily be adapted to fit any size dish. You can use more vegetables if you are making a larger dish, or use less for a smaller dish.

In case you would like to make the vegetable tian.

.. You can use a variety of vegetables or just a few. The more colored vegetables you use, the prettier it will look. It is ideal to have the vegetables the same size...it just makes for a prettier presentation. You can use zucchini, yellow squash, potatoes, tomatoes, and even japanese eggplant. For this post, I skipped the eggplant.

Vegetable Tian: adapted from Ina Garten with my own slight variation.

You can also watch Ina Garten prepare this similar dish by clicking on this Video Clip.

You will need: you can easily double or triple recipe

1 large yellow onion, cut in half and sliced

2 garlic cloves, minced

round potatoes, unpeeled ( I used red skinned, yukon gold)

1 zucchini

1 yellow squash

2-3 Roma tomatoes

kosher salt/pepper to taste

fresh thyme leaves, plus extra sprigs

Gruyere cheese, grated ( I used Parmesan)

Olive Oil

Directions:

Preheat the oven to 375 degrees F.... I used my toaster oven.

Brush a baking dish with olive oil. In a medium saute pan, heat about 1-2 tablespoons of olive oil and cook the onions over medium-low heat or until translucent. It should take about 8 to 10 minutes. Add the garlic and cook for an additional minute. Spread the onion mixture on the bottom of the oiled baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4-inch thick slices. Layer them alternately on top of the onions. Fit them tightly, making only 1 layer. Sprinkle with some kosher salt and pepper. Add some thyme leaves and a few thyme sprigs. Drizzle with a bit of olive oil about 1 tablespoon or so. Cover the dish with aluminum foil. Bake for about 35 to 40 minutes or until the potatoes are tender. Uncover the dish, remove the thyme sprigs. Sprinkle a bit of the grated cheese on top. Bake the vegetable tian for another 30 minutes or until browned. Serve warm.

You will notice in the photo above, that the dish came out with some baked-on food. It sort clings to the sides of the dish. I let the Denby stoneware dish cool a bit and just wiped the sides with a wet paper towel. Beautiful!

Again, another excellent Denby product that not only performs beautifully, but also looks smashing! I highly recommend the Denby products.