What is your FAVOURITE...and tested recipe for RATATOIULLE ??!
1.6 kg tomato [tomate]
700 g eggplant (2) [aubergine]
500 g zucchini (2) [courgette]
700 g bell pepper (2-3) [poivron]
1 kg onion [oignon]
6 cloves garlic [ail]
Herbes de Provence (basilic,thyme, parsley)
olive oil [huile d'olive]
salt, pepper [sel, poivre]
140 g tomato paste
Common Method
This method, or a variation, takes fewer pots, is somewhat faster, yet keeps the flavors well and is commonly used. About 65 minutes cooking.
1. Peel and drain the tomatoes (don't mind the seeds): cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a collander. The skin should split for easy removal; otherwise, make an X cut in the top, then peel off the skin.
2. Chop the onion and garlic. Clean the bell pepper, cut into small strips.
3. In a large cooking pot with thick bottom, put in olive oil, onions and chopped garlic. Add in the bell pepper. Cover to keep in the moisture. Cook for 20 minutes, stiring frequently, and add olive oil as necessary to prevent singing.
4. Add the peeled tomatoes and herbs de Provence. If you don't have good garden tomatoes with flavor, add a small can of tomato paste. Stirr well and cook for another 15 minutes.
5. Cut the eggplant into rondelles. Cut the un-peeled zucchini into rondelles.
6. Add the eggplant and zucchini to the pot. Cook for about 30 minutes.
Answers: Here is the original from the Provence in France ,how my BF makes it :
1.6 kg tomato [tomate]
700 g eggplant (2) [aubergine]
500 g zucchini (2) [courgette]
700 g bell pepper (2-3) [poivron]
1 kg onion [oignon]
6 cloves garlic [ail]
Herbes de Provence (basilic,thyme, parsley)
olive oil [huile d'olive]
salt, pepper [sel, poivre]
140 g tomato paste
Common Method
This method, or a variation, takes fewer pots, is somewhat faster, yet keeps the flavors well and is commonly used. About 65 minutes cooking.
1. Peel and drain the tomatoes (don't mind the seeds): cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a collander. The skin should split for easy removal; otherwise, make an X cut in the top, then peel off the skin.
2. Chop the onion and garlic. Clean the bell pepper, cut into small strips.
3. In a large cooking pot with thick bottom, put in olive oil, onions and chopped garlic. Add in the bell pepper. Cover to keep in the moisture. Cook for 20 minutes, stiring frequently, and add olive oil as necessary to prevent singing.
4. Add the peeled tomatoes and herbs de Provence. If you don't have good garden tomatoes with flavor, add a small can of tomato paste. Stirr well and cook for another 15 minutes.
5. Cut the eggplant into rondelles. Cut the un-peeled zucchini into rondelles.
6. Add the eggplant and zucchini to the pot. Cook for about 30 minutes.
noodles & ketsup
DVD's are hard to choke down no matter how you prepare them. I find it best to toast them to a golden brown, though their crunchy, you can still get them down with a glass of milk and some toast to chase the sharp bits.
This is the recipe that I use, can't take credit for it though.
http://allrecipes.com/Recipe/Ratatouille...
I do have a few modifications to it though. I use fresh garlic and basil, I don't add the basil until the end. When I add the basil I also add a palmful of sliced, pitted kalamata olives.
ROASTED LAMB, SONORAN RATATOUILLE,
SOUTHWESTERN MASHED POTATOES
2 each baking potatoes
1/4 c. milk
1 tbsp. unsalted butter
1/2 c. corn (cut off cob, then blanched)
1 tbsp. cilantro, chopped
2 c. sonoran ratatouille (recipe to follow)
4 (5 oz.) lamb lions, trimmed of all fat
Salt and ground black pepper, to taste
1 tbsp. olive oil
24 each zucchini, cut into football shapes and blanched
6 oz. red pepper-chipotle sauce (recipe to follow)
4 sprigs rosemary
Boil potatoes in lightly salted water until soft. Let chill slightly then peel and pass through a ricer. Add milk, butter and cilantro, mix enough to incorporate. Season to taste with salt and pepper. Keep warm for later. Season lamb loins with salt and pepper. Heat a saute pan with olive oil, add the lamb. Cook for two minutes on one side then turn over and put into a 360 degrees oven for four minutes. Remove lamb from the oven and let rest for two minutes. Heat olive oil in a saute pan and add zucchini, season to taste with salt and pepper.
PRESENTATION:
Place a 4 inch egg ring or biscuit cutter in the middle of a plate. Spread 1/2 an inch of mashed potatoes on plate inside egg ring. Spoon ratatouille over mashed potatoes to top of egg ring. Spoon sauce around the outside of the egg ring. Thinly slice the lamb and shingle it in a circle on top of the ratatouille. Remove the egg ring gently by lifting it up over the lamb. Using six zucchini footballs make three "v" equally spaced around the plate. Place a rosemary sprig in the middle of the lamb circle.