What a pleasing sight, all these fresh veggies on the counter.
Most ratatouille recipes are identical. Although this is true, I try each one in a newly acquired cookbook. That's because we like ratatouille.
This easy to prepare and healthy vegetable dish was not introduced into my diet until I was an adult. Being from a blue color, working class suburb just south of Philadelphia....our dinner time menus never ventured far from the meat and potatoes basic food stuffs.
My mother was an excellent cook and we always had freshly baked desserts and homemade dishes. But it was never more adventurous than chicken parmesan.
Anyway..........You start with the usual vegetable suspects
From the book Classic French: Delicious Regional Recipes from France (Classic Cooking Series)
Publisher: Smithmark Publishers
Author: Marie-Pierre Moine
The introduction explains the origins of French cooking and also illustrates the step-by-step preparation in photos. There are many familiar and popular recipes such as Coq au Vin, Onion Tart, Crepes Suzette and Trout with Mushroom Sauce just to name a few.
Other titles I this series are Classic British, Classic Indian, Classic Italian and Classic Vegetarian.
Same old recipe........but I sure love it!
Grab the following:
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Heat 1 1/2 tablespoons oil in a large pot. Add the onions and garlic and cook until soft.
Add the rest of the vegetables with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
After 20 minutes (and do check on it to be sure it's not burning) add the chopped tomatoes and parsley. Cook another 5 minutes. You may need to stir occasionally.
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