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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review July 5, 2007 / 19 Tamuz, 5767

It's the perfect season for ‘Ratatouille’

By Kathleen Purvis


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http://www.JewishWorldReview.com | (MCT) Disney's haute-cuisine hit "Ratatouille" couldn't come at a better time.


Not because it's a family-pleasing movie in summer. The timing is perfect because It's eggplant season. And tomato season. And zucchini/bell pepper/onion and garlic season.


Put together eggplants, tomatoes, zucchini, bell pepper, onions, garlic and olive oil and you've got ratatouille. And with "Ratatouille" stirring up interest, you might have a chance to get kids (and picky adults) to eat eggplant without sneering like food snobs in a two-star cafe.


Even cooking snobs have a reason to rejoice. Besides finally teaching the world how to pronounce "ratatouille" (rat-tah-TOO-ee, although we should point out that "rat-tuh-TWEE" also is acceptable), Disney's Pixar Studios spent time getting the cooking details right.


The studio sent its animators to cooking classes, and it enlisted Thomas Keller, arguably America's best chef, for advice. When Remy, the star rat, needs to create a ratatouille to please an important restaurant critic, Keller came up with idea of basing the dish on "confit byaldi," a stacked melange of paper-thin vegetables.


(A little kitchen-insider knowledge: Keller provides the voice of a restaurant patron. In the Spanish version, the patron's voice is star chef Ferran Adria; in France, it's Guy Savoy. And British moviegoers hear Jamie Oliver as a restaurant inspector.)


Ratatouille the dish is worth respect. Traditional in Provence, it isn't a stew so much as a celebration of late-summer vegetables. In the best versions, the vegetables are cooked separately, then combined.


Making a proper ratatouille is slower than just throwing everything in together. But like a computer-generated movie that is built bit by bit, the result is worth the time.


Ratatouille gets better when it's reheated, so you can make a batch and use it for several days. You can serve it warm or at room temperature. You can serve it as a main dish over rice or pasta, as a side dish or on bread as an appetizer or a simple lunch.




CLASSIC RATATOUILLE

Serves 8. There are endless variations on ratatouille in cookbooks. But our favorite is this one, adapted from Julia Child's original book, "Mastering the Art of French Cooking," written by Child, Simone Beck and Louisette Bertholle.

  • 1/2 pound eggplant

  • 1/2 pound zucchini

  • 1 teaspoon salt, plus more to taste

  • 6 to 7 tablespoons olive oil, divided

  • 1/2 pound yellow onions, thinly sliced

  • 1 to 2 green bell peppers, seeded and sliced

  • 2 cloves garlic, minced

  • Freshly ground pepper

  • 2 large, firm ripe tomatoes

  • 3 tablespoons minced flat leaf parsley


PEEL the eggplant, cut off the stem and cut lengthwise into 3-by-1-by-3/8-inch slices. Trim off zucchini ends. Cut into slices about the same size as the eggplant. Place vegetable slices in a large non-aluminum bowl (glass or plastic are fine). Toss with 1 teaspoon salt; let stand 30 minutes. Drain and pat slices dry on paper towels.


HEAT 1 tablespoon olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini slices in batches until lightly browned, about 1 minute per side, adding more olive oil as needed. Set vegetables aside.


COOK onions and bell peppers in the same skillet in 2 to 3 tablespoons oil until tender but not browned, about 10 minutes. Stir in garlic and season with salt and pepper to taste.


PEEL tomatoes while the onions and pepper cook by dipping in boiling water, then in ice water to loosen the skins. (Or use a serrated-edge peeler.) Cut out tomato stems, cut tomatoes in half and squeeze out the seeds and excess juice. Slice tomato pulp into 3/8-inch strips. Lay tomato strips over the onion and peppers in the skillet. Season with salt and pepper.


COVER skillet; cook over medium-low heat until tomatoes begin to render juice, about 5 minutes. Uncover and baste tomatoes with cooking juices. Increase heat; boil until juice has almost evaporated, about 2 minutes.


PLACE 1/3 of the tomato/onion mixture in a heavy Dutch oven or heavy casserole. Sprinkle with 1tablespoon parsley. Arrange half of the eggplant and zucchini on top. Top with the half of the remaining tomato mixture and parsley. Top with the remaining eggplant and zucchini slices. Fish with remaining tomato mixture and parsley.


COVER and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with rendered juices. Adjust seasoning if necessary. Raise heat slightly. Cook, uncovered, until juices have evaporated, about 15 minutes. Stir often to keep vegetables from scorching on the bottom. Serve hot, at room temperature or cold.

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© 2007, The Charlotte Observer Distributed by McClatchy-Tribune Information Services