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| Sunday dish: Ratatouille | Rate Topic |
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| Posted: Sun May 27th, 2007 01:57 pm |
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1st Post |
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Onkel C 3T WIS 
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So, let's cook. The dish for tonight can be considered on the "healthy side". It is my variation of a fast "Ratatouille", a vegetable stew with its origins in Southern France. The "Ratatouille", a French mediterranean summer to early autumn dish, is only the "top level domain" for a multitude of ingredients and preparations. Lowest common denominator is the fact that the ingredients are to be braised, tomatoes are involved and the dish itself is strictly vegetable. Even the consistency differs from preparation to preparation. I chose a 98% vegetarian variant with a texture hybrid between a soup and a stew/hotpot. For a genuine vegan preparation, the creme fraiche can be left out, as goes for the red wine If you don't dig the taste. It can be prepared with other vegetables, too, common are eggplants/aubergines, or most other saisonal produce. Even mushrooms can be added at cooking "half time", but the cooking process itself is shorter in this case. The ingredients are (for four persons) (pics from my archive as the camera suxx big time):  four small to medium Zucchini, three bell peppers (color of choice), four small onions (color of choice), half a litre of red wine, two cans of tomato puree and/or canned tomatoes and some concentrated tomato puree, one cup of creme fraiche (can be left out for completely vegan dish), some beef or vegetable bouillon, one or more cloves of garlic (your choice), salt and pepper (not pictured). Ratatouille, as you can imagine, is a prime example of free hand cooking. Try around with braising times and the amount/relation of the ingredients until you get the dish (and the taste) that suits you best. Since all ingredients can be eaten raw as well as cooked, you can barely do anything wrong if you choose the ingredients you like. No special utensils are needed, but a big pot made from cast iron with a matching lid is a plus because it holds the heat better:  First, wash the veggies (dramatic re-enactment!):   Then chop them. I am a little bit allergic on bell peppers, so I removed the seeds before chopping. This is easy to accomplish if you cut the top off, so you can pull out nearly all of them. remove the leftovers by splashing the inside with some water:   Next, cut the peppers in halves and then to slices:    Do the same with the peeled onions:  The zucchinis are next. Generously remove their tops and bottoms and cut off the brown spots on the surface, then slice them, too:   I also got a small twig of rosemary and some sage leaves from the garden for further use:  Next, heat a big pot and pour some olive oil in it. Heat it until the oil starts smoking:  Add the onions and stir them until they get glassy. Squeeze the garlic clove with your palm and add it to the onions, same with the whole rosemary twig:     Next, add the peppers and the zucchini. Stir fry them for a few minutes:    Then add the tomatoes, wine, some dried bouillon and black pepper:      Stir again, then reduce the heat to 1/3 to 1/2, put a lid on the pot and let it cook lightly for about half an hour. In the meanwhile, you can think of a side dish if you like. Ratatouille goes well with rice or potatoes, we chose a pita bread:  Finish line: when the Ratatouille has the desired texture, taste-test it (PRO-TIP: add a hint of sugar ) and add some creme fraiche for the finishing touch:   Pro Tip: if the creme fraiche is stiff in texture, you can get it out of the cup easily by punching a small hole in the bottom of the cup:  Finish Line: Play "fishing for herbs" and remove the rosemary twig and the rest of the garlic clove before serving:  DONE! Serve with some sage leaves as a decoration and a nice piece of fresh, crispy bread:  Bon Appetit from Bonn. Feedback, comments and new contributions are always welcome and heartily encouraged. Share your stuff, folks!hand6.gif
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| Posted: Sun May 27th, 2007 02:30 pm |
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2nd Post |
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srh_pres 3T WIS 
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Looks delish Christian... the bread looks more to me like what I would call a focaccia then a pita...  Was gonna do the goulash today - but my wife went to the store and got ingredients for something mexican (after I told her I would do the goulash)... ah well, tomorrow hopefully... Happy eating!
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| Posted: Sun May 27th, 2007 11:19 pm |
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3rd Post |
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oagaspar Site Founder 
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Great recipe Christian TY!hand6.gif Gonna try this one out this weekendcool10.gif
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| TimeTechTalk.com > Time Tech Talk > OT > 3T Favorite Recipes > Sunday dish: Ratatouille | Top |
