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Ratatouille
Sep. 8th, 2013 10:08 pm( Dutch Oven with Ratatouille )
It is almost as ambrosial as I had been lead to believe by movies. I used the Cook's Illustrated method, which is a little fussy and I have not yet mastered. I think I misunderstood some of their instructions or else they need adjusting for the realities of a poor man's kitchen. The instructions said to cut the eggplant into one inch cubes and then salt and let drain for one to three hours. This resulted in much smaller cubes than the one inch zucchini and yellow squash. I think this may have been problematic. Also roasting them in the 500F oven seemed to over do them. I think I might try a sweating technique used on onions in the future. Or a lower temperature? Or a cast iron skillet in the oven? I am still thinking about it. But fresh garden tomato, fresh garden zucchini, and yellow squash made it... Wonderful!
And I am eating on my porch with a glass of mead, a book, and music.
It is almost as ambrosial as I had been lead to believe by movies. I used the Cook's Illustrated method, which is a little fussy and I have not yet mastered. I think I misunderstood some of their instructions or else they need adjusting for the realities of a poor man's kitchen. The instructions said to cut the eggplant into one inch cubes and then salt and let drain for one to three hours. This resulted in much smaller cubes than the one inch zucchini and yellow squash. I think this may have been problematic. Also roasting them in the 500F oven seemed to over do them. I think I might try a sweating technique used on onions in the future. Or a lower temperature? Or a cast iron skillet in the oven? I am still thinking about it. But fresh garden tomato, fresh garden zucchini, and yellow squash made it... Wonderful!
And I am eating on my porch with a glass of mead, a book, and music.