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Farmers Market Ratatouille
Posted on 9/9/17 at 12:12 pm
Posted on 9/9/17 at 12:12 pm
Gotta say I'm impressed by the farmer's market selection today. Going to make a nice big ratatouille of zucchini, eggplant, crookneck squash, zephyr squash, fresh cayenne, watermelon radish, purple bell pepper and other standard ingredients not grown locally (tomatoes, orange bell pepper, onion).
Will spice with the fresh cayenne and also John Besh's creole spice mix. May also add a wee bit of white pepper. For herbs, I'm going with fennel, basil, oregano and parsley.
Here's the before shot. Will post the after later.
Will spice with the fresh cayenne and also John Besh's creole spice mix. May also add a wee bit of white pepper. For herbs, I'm going with fennel, basil, oregano and parsley.
Here's the before shot. Will post the after later.
This post was edited on 9/10/17 at 10:17 am
1
Posted on 9/9/17 at 7:38 pm to RedStickBR
Turned out great:
Posted on 9/9/17 at 8:56 pm to RedStickBR
looks good, I would love it.
never heard of a zephyr squash............
never heard of a zephyr squash............
Posted on 9/9/17 at 10:10 pm to Sailorjerry
Ratatouille is a great way to explore new vegetables. Just load up with whatever you can find at your local farmer's market and throw it in the pot.
Posted on 9/10/17 at 12:37 pm to RedStickBR
Looks great. IWEI. Do you serve as is? I'm a rice girl so I'd probably put it over rice.
Posted on 9/10/17 at 12:42 pm to emboslice
The Mrs. and I aren't eating grains at the moment, so didn't serve over rice. But it would definitely be great over rice, in which case I'd add a bit more water and a couple small cans of tomato paste. Due to the lack of rice or bread, we were trying to keep excess liquid to a minimum. In keeping with the veggie theme, it would also be great over cauliflower rice.
Posted on 9/10/17 at 12:55 pm to RedStickBR
Also, the key in my opinion is big chunky vegetables. I'd stay away from the variant called confit byaldi. You want to bite into big chunks of squash, eggplant, tomato and onion. Sauté each individually, not together. If you cook the eggplant with anything else, the eggplant will hog up all the olive oil. I prefer to cook each vegetable separately so I can sauté each to their own level of perfection and then taste each individually in the final product (owing to the large chunks).
And of course, getting your spices and herbs right is also crucial.
And of course, getting your spices and herbs right is also crucial.
This post was edited on 9/10/17 at 2:42 pm
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