This week on the podcast, Heather tackles a recipe for ratatouille, the classic French vegetable casserole. The recipe she uses is from none other than Julia Child, and if you've read one of her recipes, you know that can sometimes be a challenge in itself. Let's go!
Ratatouille is usually made with eggplant, squash, tomatoes, onion and peppers. It's obviously going to be better when these are in season, but we had it mid-winter and it was still delicious. You can even use canned tomatoes if that's your best option. Heather discovers the key to this recipe is cooking each of the veggies separately (well, the eggplant and squash together, and the onions and peppers together). It's also important to cut them into similar sizes. Oh, and salt the eggplant and squash in advance so they sweat out extra moisture and keep their structure.
In the end, following Julia's long-winded instructions was well worth it. We'd tried ratatouille before that was all baked together at the same time, and it wasn't nearly as satisfying as this method of cooking each thing separately and then assembling it at the end. Plus this is all prepared on the cooktop, which made it super easy and didn't require turning on the oven.
Bon appétit!
Other stuff mentioned in this episode:
- S2 E2: Bon Appétit, a CIFF Special
- Dijon Salmon with Capers recipe
Three Kitchens Podcast - a home cooking show
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