EGR: Ratatou-weeee and Corn Muffins
Here's another one of our go-to dinners: ratatouille and corn bread muffins. It is delicious and aromatic and rustic- its true name should be "ratatou-weeee!"
First, chop up a whole bunch of earthy veggies like zucchini or yellow summer squash, potatoes, eggplant, onions, garlic, and tomatoes (big ones or tiny ones). Awesome colors, no?
Then, saute the onions and the garlic in some olive oil over medium heat. Cook just until the onions start to turn translucent, but be careful not to burn the garlic. Warning: this is going to start to smell delicious!
Then, add the rest of the veggies, continue to saute and sprinkle with pepper, salt, and chop up a bunch of fresh rosemary to add as well. The rosemary really makes the dish (according to my taste buds), but you can also use thyme.
Since some of the veggies need to cook a bit longer (like the potatoes), I pop the whole pan into the oven at 350-400 degrees and let it cook for at least 15-20 more minutes. I stir it occasionally, and this seems to turn out perfectly. It makes the whole house smell immensely satisfying!
I used to layer all the raw veggies over the sauteed onions and then bake it covered in foil for about an hour, but so much water would leak out, and then I felt like I was pouring off all the flavor. So now, with sauteing the whole thing together and then baking it uncovered for just a little bit- shazzaamm! Problem solved!
A great pairing with ratatou-weee! is corn bread, and I like to make corn bread muffins because they're cute. Sometimes I use the Bob's Redmill mix, and it's great, and sometimes I use the Barefoot Contessa's Corn Muffins recipe, and substitute the wheat flour for glee flour and add some xanthan gum. However, be warned, her recipe makes for a very sweet corn muffin that's meant for breakfast and swerved with jam. (Also, I cut the amount of butter in half!)
All in all, this is a really scrumptious meal that satisfies the "good food" craving that we all have from time to time, when we need something pure and tasty that will stick to our bones.
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First, chop up a whole bunch of earthy veggies like zucchini or yellow summer squash, potatoes, eggplant, onions, garlic, and tomatoes (big ones or tiny ones). Awesome colors, no?
Oops! Shocked the veggies a bit there! Can you see the eggplant blinking?
Then, saute the onions and the garlic in some olive oil over medium heat. Cook just until the onions start to turn translucent, but be careful not to burn the garlic. Warning: this is going to start to smell delicious!
Since some of the veggies need to cook a bit longer (like the potatoes), I pop the whole pan into the oven at 350-400 degrees and let it cook for at least 15-20 more minutes. I stir it occasionally, and this seems to turn out perfectly. It makes the whole house smell immensely satisfying!
I used to layer all the raw veggies over the sauteed onions and then bake it covered in foil for about an hour, but so much water would leak out, and then I felt like I was pouring off all the flavor. So now, with sauteing the whole thing together and then baking it uncovered for just a little bit- shazzaamm! Problem solved!
A great pairing with ratatou-weee! is corn bread, and I like to make corn bread muffins because they're cute. Sometimes I use the Bob's Redmill mix, and it's great, and sometimes I use the Barefoot Contessa's Corn Muffins recipe, and substitute the wheat flour for glee flour and add some xanthan gum. However, be warned, her recipe makes for a very sweet corn muffin that's meant for breakfast and swerved with jam. (Also, I cut the amount of butter in half!)
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