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Friday, September 23, 2011
Sunday, September 18, 2011
The Farmer's Table - Ratatouille
If you've traveled through France, there's one dish that keeps popping up on every menu - Ratatouille.
Essentially, ratatouille is a vegetable stew with some key ingredients, however, every small Provencal town will have a slightly different version of it. My recent trip to the farmer's market inspired me to cook my own version of the classic French dish. I chose the perfect aubergine, white onion and carrots to add to items I already had in the fridge. On my walk home, I was thinking about the animated film appropriately named "'Ratatouille" . One of my favorite and inspirational chefs, Thomas Keller, of the French Laundry restaurant in Yountville, California was hired by Pixar to be a consultant for the movie and the dishes on the menu. It's said that the characteristics of Remy, the rat hero of the film, are very similar to that of Chef Keller's. They are both passionate about food and are meticulous when preparing a dish. Remy is persistent in following his dream of becoming a chef in spite of his appearance. His determination and ability to overcome obstacles to pursue his dream is very inspiring. The final dish in the movie is ratatouille but modernized by Chef Keller to resemble confit byaldi, a Turkish dish with similar ingredients. This dish is elegant because the main vegetables (tomato,aubergine,zucchini) are thinly sliced and placed in a circular pattern. I will prepare this version for a future meal but for now, here is how my ratatouille turned out.
Ingredients:
1 plump aubergine (or eggplant)
1 yellow zucchini
1 green zucchini
1 sweet,white onion
2 carrots
3 red,ripe tomatoes
1 tablespoon tomato paste
1 tablespoon honey
2 bay leafs, 1 sprig of thyme
salt and pepper
Cut all the vegetable in a similar size, here I have diced them but you can slice them in rounds as well.
In a pan or heavy casserole, heat enough olive oil to cover the bottom of the pot.
Saute onion and aubergine until slightly brown.
Add tomatoes,carrots,yellow and green zucchini. Stir for a few minutes then add honey, tomato paste and herbs. Add a 1/4 cup water or stock and simmer for 40 minutes. Add more liquid if needed.
Season accordingly.
Ratatouille can be served as a side dish or a main meal, added to a crepe , rice or Israeli cous-cous.
I make a large batch and store it in the fridge, any leftovers get turned into a delicious ratatouille soup.
© 2011 Ann Ivy Male
Essentially, ratatouille is a vegetable stew with some key ingredients, however, every small Provencal town will have a slightly different version of it. My recent trip to the farmer's market inspired me to cook my own version of the classic French dish. I chose the perfect aubergine, white onion and carrots to add to items I already had in the fridge. On my walk home, I was thinking about the animated film appropriately named "'Ratatouille" . One of my favorite and inspirational chefs, Thomas Keller, of the French Laundry restaurant in Yountville, California was hired by Pixar to be a consultant for the movie and the dishes on the menu. It's said that the characteristics of Remy, the rat hero of the film, are very similar to that of Chef Keller's. They are both passionate about food and are meticulous when preparing a dish. Remy is persistent in following his dream of becoming a chef in spite of his appearance. His determination and ability to overcome obstacles to pursue his dream is very inspiring. The final dish in the movie is ratatouille but modernized by Chef Keller to resemble confit byaldi, a Turkish dish with similar ingredients. This dish is elegant because the main vegetables (tomato,aubergine,zucchini) are thinly sliced and placed in a circular pattern. I will prepare this version for a future meal but for now, here is how my ratatouille turned out.
Ingredients:
1 plump aubergine (or eggplant)
1 yellow zucchini
1 green zucchini
1 sweet,white onion
2 carrots
3 red,ripe tomatoes
1 tablespoon tomato paste
1 tablespoon honey
2 bay leafs, 1 sprig of thyme
salt and pepper
Cut all the vegetable in a similar size, here I have diced them but you can slice them in rounds as well.
In a pan or heavy casserole, heat enough olive oil to cover the bottom of the pot.
Saute onion and aubergine until slightly brown.
Add tomatoes,carrots,yellow and green zucchini. Stir for a few minutes then add honey, tomato paste and herbs. Add a 1/4 cup water or stock and simmer for 40 minutes. Add more liquid if needed.
Season accordingly.
Ratatouille can be served as a side dish or a main meal, added to a crepe , rice or Israeli cous-cous.
I make a large batch and store it in the fridge, any leftovers get turned into a delicious ratatouille soup.
© 2011 Ann Ivy Male
Monday, September 5, 2011
The Farmer's Table - Squash and Melon Soup
Today was the first day I felt a "Fall" nip in the air. It was overcast and dreary however it was the perfect day for a warm comforting bowl of soup.
Butternut Squash and Canary Melon Soup
Ingredients:
1 sweet white onion, diced
1 medium size,butternut squash, sliced
2 Anjou pears, peeled and diced
1 cup diced Canary melon
3 cups chicken or vegetable stock
1/4 cup 18% cream
Salt and pepper
Recipe :
Slice butternut squash into rounds, place on a baking sheet.
Drizzle with olive oil and salt. Roast in the oven for 30 minutes at 350 degrees.
Saute onion, roasted squash, pear and melon in 1 tablespoon butter and olive oil.
Cook for 10 minutes, then add 3 cups of chicken stock
Let the soup simmer for 30 minutes, then blend until smooth with a hand blender. Add 18% cream, and season with salt and pepper.
Garnish
In a small frying pan, toast walnuts in real maple syrup....careful it doesn't burn !
© 2011 Ann Ivy male
Butternut Squash and Canary Melon Soup
Ingredients:
1 sweet white onion, diced
1 medium size,butternut squash, sliced
2 Anjou pears, peeled and diced
1 cup diced Canary melon
3 cups chicken or vegetable stock
1/4 cup 18% cream
Salt and pepper
Recipe :
Slice butternut squash into rounds, place on a baking sheet.
Drizzle with olive oil and salt. Roast in the oven for 30 minutes at 350 degrees.
Saute onion, roasted squash, pear and melon in 1 tablespoon butter and olive oil.
Cook for 10 minutes, then add 3 cups of chicken stock
Let the soup simmer for 30 minutes, then blend until smooth with a hand blender. Add 18% cream, and season with salt and pepper.
Garnish
In a small frying pan, toast walnuts in real maple syrup....careful it doesn't burn !
© 2011 Ann Ivy male
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