November 30, 2016

RECIPE: RATATOUILLE GOES MAINSTREAM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Two months ago I proclaimed "Tomorrow I'm making ratatouille, but not the regular rough-cut ish! I'm making ratatouille confit byaldi". My audience looked me over with a raised brow and ask "what is that? Like in the movie"? Yes, like in the movie. I got up earlier knowing that I would have visit all three stores in my neighbourhood to get the perfect ingredients. My plan was to divide the food into categories. 

 

 

Stuff, 4 servings

  • 1⁄2red pepper, seeds and ribs removed

  • 1⁄2yellow pepper, seeds and ribs removed

  • 1⁄2orange bell pepper, seeds and ribs removed

  • 2 tablespoons  extra virgin olive oil

  • 1 teaspoon minced garlic

  • 1⁄2cup finely diced yellow onion

  • 3 tomatoes, peeled, seeded, and finely diced, juices reserved (about 12 ounces total weight)

  • 1 sprig  thyme

  • 1 sprig  flat leaf parsley

  • 1⁄2a bay leaf

  • kosher salt

  • for vegetables

  • 1 zucchini, sliced in 1/16-inch rounds 1 Japanese eggplant (4 to 5 ounces, 4 to 5 ounces)

  • for vinaigrette

  • 1 tablespoon  extra virgin olive oil

  • 1 teaspoon balsamic vinegar

  • assorted fresh herb (thyme flowers, chervil, thyme)

  • kosher salt & freshly ground black pepper

 

 

Approach

For piperade, heat oven to 450°F Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.

 

Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

 

 

 

 

 

 

 

 

 

 

 

For vegetables, heat oven to 275°F Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.

 

Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350°F oven until warm).

For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.

 

To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.

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FIRE UP THE PEPPERS

OVEN TOP ROASTED PEPPERS