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RedStickBR
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Member since Sep 2009
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Farmers Market Ratatouille
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.

Image: https://preview.ibb.co/dwEa3a/IMG_0287.jpg
This post was edited on 9/10 at 10:17 am


RedStickBR
LSU Fan
Member since Sep 2009
12438 posts
 Online 

re: Farmers Market Ratatouille


Sailorjerry
LSU Fan
Lafitte
Member since Sep 2013
606 posts

re: Farmers Market Ratatouille
looks good, I would love it.


never heard of a zephyr squash............


RedStickBR
LSU Fan
Member since Sep 2009
12438 posts
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re: Farmers Market Ratatouille
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.


emboslice
Oregon
Member since Dec 2012
2387 posts
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re: Farmers Market Ratatouille
Looks great. IWEI. Do you serve as is? I'm a rice girl so I'd probably put it over rice.


RedStickBR
LSU Fan
Member since Sep 2009
12438 posts
 Online 

re: Farmers Market Ratatouille
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.


RedStickBR
LSU Fan
Member since Sep 2009
12438 posts
 Online 

re: Farmers Market Ratatouille
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.
This post was edited on 9/10 at 2:42 pm


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