Ratatouille

Yes, most of you immediately are thinking of the movie.  But those who know me know that I’m thinking of the traditional French Provencal dish originating in Nice.  “Touiller” means to toss food.  I made Julia Child’s recipe this weekend and it was divine.  My only regret was not making at least double the amount.  It was labor intensive but easy technically.  It’s one of those dishes that you keep picking at once it’s done and you end up eating most of it.  Eggplant, zucchini, tomatoes, green peppers, onion, extra virgin olive oil, parsley, salt and pepper.  That’s it.  Somehow the finished product, by the miracles of slow cooking, caramelization and deep and abiding faith, comes together to create something greater than the sum of its parts.  I managed to save enough to have with grilled duck breast and curried couscous.  Leftovers were appropriately used to enhance scrambled eggs yesterday morning.  A scrumptious breakfast indeed.

Here’s the recipe link:  http://www.epicurious.com/recipes/food/views/Ratatouille-354344

Oh, by the way, the movie’s pretty darn good, too.

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One Response to Ratatouille

  1. Karen Lynch-Schirra says:

    For someone who is accustomed to making five-hour reduction sauces, this was a piece of cake for you, El!

    For those who do not know you, Ellen’s culinary talents are outstanding! Her every-day meals are delights that the finest five-star chef would be proud to present. She truly is spectacular in the kitchen!

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