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 Ratatouille 
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Ralph Wiggum
Ralph Wiggum
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Joined: Wed Oct 11, 2006 12:52 am
Posts: 859
Post Ratatouille
This dish works best if you have a dutch oven. A medium baking dish works well too, but there's just something about the ceramic vessel that makes it so much better.

Ingredients:
1 medium zucchini, sliced into thin rounds
1/2 medium onion, rough chop
1 yellow squash, sliced into thin rounds
1 eggplant, sliced thinly
4 roma tomatoes, peeled and diced
2 tbsp tomato paste
1/2 head garlic, minced
2 tbsp herbs de provence (can substitute with a mix of thyme and rosemary leaves)
1 tbsp kosher salt
1/2 tbsp white pepper (or 1 tbsp black pepper)
2/4 cup oz chicken or vegetable stock (I prefer chicken because I like the flavor. Use vegetable stock if you're going full vegetarian with this dish)
2 tbsp extra-virgin olive oil, plus 3 tbsp EVOO
***optional*** 16 oz mascarpone cheese

Pre-heat oven to 375

Method:
-Over medium heat, heat the 2 tbsp EVOO, then add the tomatoes, onions, garlic, tomato paste, stock, salt and pepper, combine thoroughly
-Cook until onions become translucent, about 5-7 minutes.
-Remove from heat, let cool for 3 minutes
-Layer vegetables starting from the outside in a concentric circle until it covers the bottom completely
-Sprinkle with 3 tbsp EVOO, then the herbs de provence, plus a touch more s&p
-Cover and bake for 45-50 minutes, until veggies are tender
- ***optional*** serves with dollops of mascarpone cheese

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Sun Oct 09, 2016 1:32 am
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Ralph Wiggum
Ralph Wiggum
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Joined: Wed Oct 11, 2006 12:52 am
Posts: 859
Post Re: Ratatouille
Related video: How to do a tomato concasse. It's a great skill to have for many reasons, but especially for ratatouille.


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Sun Oct 09, 2016 1:34 am
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Ralph Wiggum
Ralph Wiggum

Joined: Tue Sep 12, 2006 1:24 pm
Posts: 1849
Post Re: Ratatouille
A mandolin makes the prep for this way easier to do. I have https://www.amazon.com/gp/product/B0000 ... UTF8&psc=1 and it's pretty great for slicing anything. Use the guard.

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Wed Oct 12, 2016 10:50 am
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Sideshow Bob
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Joined: Mon Feb 18, 2008 8:03 pm
Posts: 192
Post Re: Ratatouille
Nice. May I suggest pulling out a 1/2 cup of stock and replacing it with the same amount of a cab or merlot? Just another layer of flavor.

Just a note since the last time I was on these forums, I got divorced, married again and I'm now an Executive Chef and never have time for games like this.... and I miss it. *sigh*

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Mon Jan 16, 2017 11:49 pm
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I am the lawgivah!
I am the lawgivah!
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Joined: Mon Mar 13, 2006 5:53 pm
Posts: 6307
Location: Hotlanta
Post Re: Ratatouille
Hey man, long time. Where ya cooking at?

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Tue Jan 17, 2017 1:03 am
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Sideshow Bob
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Joined: Mon Feb 18, 2008 8:03 pm
Posts: 192
Post Re: Ratatouille
Glenmoor Country Club in NE Ohio. It's all fancy and stuff. lol It's also 70+ hrs a week

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Thu Jan 26, 2017 10:59 pm
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