RATATOUILLE THE RIGHT WAY
Ratatouille is all the rage, thanks to the movie, but it's too often made as a mushy stew. There's a right way to make ratatouille, and I'm looking for home cooks (in particular) and professional chefs (as quote-worthy resources) who know and can talk about the proper ratatouille-cooking techniques. Please reply under comments right here or e-mail me at clurfeld@app.com. I'll be doing a story on the right way to prepare ratatouille (and more!) a little later this summer.
Some questions for y'all:
Chefs/restaurants: What specials are you offering this weekend? What seasonal ingredients are you featuring?
Diners: What restaurants are you trying? Any new places snag your interest?
Home cooks: What are you buying right now at the farmstands and farm markets and what are you cooking up?
cheers,
Andy
7.20.07
Some questions for y'all:
Chefs/restaurants: What specials are you offering this weekend? What seasonal ingredients are you featuring?
Diners: What restaurants are you trying? Any new places snag your interest?
Home cooks: What are you buying right now at the farmstands and farm markets and what are you cooking up?
cheers,
Andy
7.20.07
posted by Andrea Clurfeld at 1:09 PM
2 Comments:
I would like to learn how to cook ratatouille and not have it end up vegetable soup!
We will be grilling vegetables this weekend, both days. Zucchini, eggplant and peppers. Also making one of your cucumber recipes. If the tomatoes look good, a tomato salad, too.
I would like to know what others do with all the peppers around!
if peppers are red - roast them and jar them or puree for pasta sauce
if peppers are green - slice, blanch and freeze for use later on.
(or stuff w rice/meat, saute for pepper and egg sandwiches...)
As for new places - what's coming soon to the shore?
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