For anyone who has seen Ratatouille, let me quickly say that this is not a recipe for the time-consuming and intricate dish made to save the day at the end of the film. This recipe is more concerned with flavor building with ease than it is with making sure each vegetable is cut to the same thickness and width. It is best served as a hearty side dish or can be served as a full meal when paired with rice or couscous. Letting the purists gasp, I also like to pile a spoonful of this ratatouille on top of a sliced, toasted baguette for a warm, French-inspired bruschetta.Click here to see 8 Easy Vegetarian Dishes.
When summer squash (zucchini; courgettes), eggplant (aubergines), tomatoes (tomatoes) and peppers are at the apex of ripeness, it’s hard not to think of Provençal-type vegetable stews fragrant with olive oil, onions, garlic and herbs. Let’s call them ratatouille, though that will expose us to outraged criticism by people with strong (though differing) opinions about the precise use of that term. Anyway, I’m not going to tell you how to make ratatouille: Open up a cookbook or a Web browser and you’ll soon have a nice recipe. Just be sure to use plenty of good oil and to cook your onions long enough to rid them of harshness.Whatever recipe you use, and no matter how small you try to keep the quantities, you will surely have leftovers, and leftover ratatouille is a wonderful thing. At room temperature, deposited onto grilled bread, it is one of the best of summer dinners. Even a little bit can be eked out with pasta, or reheated with scrambled eggs – or simmered down with extra oil and some smoked paprika to form a sofrito as the underlay of a not-so-traditional paella.But when we saw some really nice tuna at the farmers’ market, Jackie and I simultaneously thought how good it would be with the last of our leftover ratatouille from a few days earlier. In Mediterranean mode, it would not be served rare, much less raw in the center: For maximal flavor, it would be cooked though, but cooked with care so that it would not become dry, and once it was lightly browned it would braise gently in that oily, juicy ratatouille with just a splash of wine to add acidity and another layer of flavor.It worked just as planned – as, I confess, we knew it would, because this is a dish we eat almost every summer, sometimes replacing the tuna with swordfish.So next time you make a panful of ratatouille, throw in an extra few handfuls of vegetables to guarantee that there will be enough left over for this fish dinner.(Note that other stewed summer vegetable mixtures can work well too: South-Western French piperade and Hungarian lecsó to name two that lean on tomatoes and peppers for their deliciousness.)
"You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul".- Chef Gusteau Strong, insightful words for the projected conscience of a french sewer rat, eh? Those who know me, know that I am a HUGE disney fan. I belt and enact the classics while working. I quote sassy character quips in adult conversation. I remix the song of Gaston into pop culture medley. I get teary eyed at every pinnacle plot twist and I fall in love (again) with Mister every time he suggests we re-watch Wall-E for the millionth time. He gets me. Again I say... I. LOVE. DISNEY MOVIES. And so it is no surprise that my cooking would be inspired by their animated magic. The following dish was inspired by one of my favorite movies, Ratatouille. A movie that certainly influenced my tendency to cook on the fly, ala- Chopped Masters. The underlying theme that the best cooks can come from surprising beginnings is just so inspiring, but especially for up and coming chefs, food bloggers, and food enthusiasts. Here's hoping that these Ratatouille Stacks inspire your taste buds and your heart to pursue your passion. Be it food, fun, or otherwise.
Indulge in big flavor with this recipe inspired by French cuisine. The heat from the plancha grill creates a sear and flavor crust on the outside but leaves the center moist.Recipe courtesy of McCormick.
“This dish is best made in summer, when your fridge is bursting with grilled or roasted peppers, eggplant, and zucchini. If you have cooked fennel, onions, or mushrooms on hand, throw those in for extra depth of flavor. Ratatouille hails from the Provence region of southern France, so all it needs alongside is a nice wedge of cheese and some baguette. Well, that and a cold glass of rosé.” — From the Bring Your Lunch! cookbook
Click here for more of our best ratatouille recipes.
Thin slices of each vegetable allow the flavors to meld completely into a soft, succulent “pie filling” consistency. Serve as an appetizer with Sea Salt Almond Crackers and an earthy red wine. Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
You may well find the Mediterranean spicy sausage dish addictive. It is important to set aside the browned vegetables separately, as they are cooked in layers later. Try to turn them over in step 3 in one piece; if this seems unlikely, leave them alone. They will still taste fantastic.
This recipe is a beautiful display of colors, as we can see from Alain Passard's collage. This recipe uses butter to assert itself in the flavors of the dish, and using cooked and uncooked ingredients, it's a play on both flavors and texture.
Attention to detail and timing in this dish is key. The vegetables in this seasonal ratatouille are cooked separately to preserve their individual textures and then cooled completely. When ready to serve, the ratatouille is then reheated just as the branzino begins to cook. Recipe courtesy of Bagatelle NYC Executive Chef Nicolas Frezal.