Saturday, December 19, 2009

Ratatouille, the movie and the recipe

I love the movie but have yet to try the recipe. I am hoping it is delicious as the charming movie. It looks like a good recipe to make from fresh garden produce. It will be on my summer cooking to do list next summer.

Recipe: Confit Byaldi - New York Times After viewing the movie "Ratatouille" this evening, I set out to find a recipe. I found this one on New York Times website. Here is an alternate recipe which is highly rated: If you try either of these recipes, let me know what you think of them. I will be trying them both and will let you know my results.

Here's another nice looking recipe: Remi's Ratatouille. The image shown in this article is of this dish.

A recipe that I prepared several times last summer with my abundant eggplant and zucchini crops was a layered dished. Think lasagna without the noodles. It is very simple to prepare and delicious. You simply slice the eggplant and zucchini lengthwise in quarter-inch thick slices and layer with spaghetti sauce and cheese. I used a combination of cheddar and monteray jack between the layers of eggplant and zucchini. On the top layer add chopped fresh basil and cheese. Bake 45 minutes in a 350 degree oven. Let the dish cool about 10 minutes after removing from the oven. Slice and enjoy with a fresh salad.

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