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I bought a bunch of veggies at church yesterday. A person drives out to the agricultural district and picks up veggies each sunday and brings them in to sell and the proceeds go to support the Farm Workers Association...
I bought garlic and bell peppers and tomatoes and a small egg plant and beautiful yellow summer squash...I am thinking that along with my own sweet onions and rosemary and basil, olive oil.....I have the makings of Ratatouille. I don't really have a recipe but think I can wing it. Do any of you have any suggestions? Do's or Don'ts? We usually have rice with our meals anyway and that sounds as if it would be good. Now I am wondering about whether I need to cook a meat to go with it.
I love ratatouille. When I make it I like to let the juices evaporate between the steps so I don't end-up with a "soup." When you let the juices evaporate the vegetables bathe in a rich, concentrated vegetable broth. Then I serve it at room temperature with crusty bread.
I also love ratatouille . My aunt used to make it and I was the only one besides her who would eat it . I guess Im a natural vegetarian cause I really love veggies .
I like to layer mine as a cassoulet with the eggplant and zucchini slightly grilled the day before with a touch of EVOO and kosher salt before the layering begins.
Love it with a good andouille sausage on the side.
No need to cook a meat unless you really want a meat. I often add cannelini beans to mine and sprinkle some good grated cheese on top, an asiago or parmesan. If you like licorice-y flavors, you can add some fennel and serve it with sauteed shrimp for a nice change-up.
Ratatouille is like lasagna... everybody makes it differently.
So long has you have onion, eggplant, squash and tomato;
you can go anywhere in your preparations and use whatever
seasonings you like. Afterall, it is a rustic casserole.
If you want meat,(on the side) I'd suggest a savory sausage, venison,
duck or boar and serve with egg noodle, spatzle or crusty peasant bread.
Pair your meal with a full bodied red wine and finish with any dark
chocolate dessert and/or fruit.
Thanks everyone....my ratatouille turned out delicious! I did drain it at the end,save and boil down the juices to concentrate the flavors and make it more like a glaze. We loved it. My partner really likes every meal to have some meat.....so I pan fried some thin cut NY strips to serve along side. We used Japanese rice as the starch.
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