8.04.2011

Ratatouille

There is something magical that happens when you make this dish. Well maybe it only works for me, being super fancy and all. There is something magical that happens when I make Ratatouille. It is so simple, its hard to believe how satisfying and sultry it is. The magic is in the chopping! For some reason the chopping time for this recipe is exactly the cooking time. So as you chop each ingredient and then add it to the pot the one you previously added will be just cooked to the right stage.

I don’t understand it, but someone’s grandma in the sleepy coast town of Nice,France sure had all the answers. I mean, how could something from this picturesque town NOT be good.
Here is a list of ingredients you will need, remember it’s in order, so after you add the onion start chopping the garlic then add it, then start chopping the carrots. Keep your stove on low/medium heat.
I like to cook mine until it is broken down and a little mushy, so I dice the vegetables into small pieces. But if you chop them coarser it will keep it a little firmer. There are two vital ingredients that give this dish authentic flavor, first is the green bell peppers, second is the Herbs de Provence (this is a little blend of basil, thyme, lavender and marjoram -- I think it makes everything taste better).

Ingredients
Olive Oil
2 TB Fennel Seeds
2 small Yellow Onions
2 Carrots
1 Zucchini
1 Summer Squash
1 Eggplant
2 TB Herbs de Provence
2 Green Bell Peppers
1 Yellow Pepper
4 small Tomatoes
1 mini can of Tomato Paste
Salt & Pepper to taste


Important things you will want to remember, keep the lid on the pot in between adding ingredients, that will help keep the veggies moist while the are cooking and make them more saucey. If it starts to stick to the pan add a little more olive oil. This will cook down, so if the pot looks a little too small its ok. Also do not run out of your apartment late on your way to work trying to catch the bus, because you will drop your Ratatouille lunch all over you and no one will sit next to you on the bus because you will smell like "costco vegetarian pizza". Or so I am told.

Ratatouille might remind you of a vegetable ragu for pasta, but it is also good on toasted bread like bruschetta, with rice, or as a side dish to something equally as delicious. I think it goes well with cheese, baguette and glass of red wine. Throw in the movie Ratatouille, or maybe Amelie for the perfect Parisian evening. 
Remy -- Ratatouille

3 comments:

  1. Beautiful. I am so excited to read your blog. I am always inspired by other chefs and I have been tempted to blog myself. Not sure exactly in what direction. Food related YES... Anyway I enjoyed this! Like poetry! I believe the story and the passion behind the ingredients always makes food taste better! Excellent!

    ReplyDelete
  2. Thanks for the great idea! I am going to make this to take to my monthly potluck. This months theme is French night to celebrate Basille Day. This will really impress them I'm sure. Thanks for the great idea and the great tips. Now how many RATS do I add again?

    ReplyDelete
  3. That 1st comment is mine !!! Not sure how I made it anonymous ???

    ReplyDelete