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madisonzalopany submitted: This is a recipe for ratatouille my friend emailed me, I’m posting his instructions exactly: Ratatouille is a very homey, country type of dish so don’t try to follow a recipe when you make it: just use what you have and what you like. My standard line-up is: 2 japanese eggplant (I like them because they are less bitter and have fewer seeds than the larger, regular type, but those would be just fine)3 zucchini (yellow or green; pick the smallest, firmest ones you can)1 15 oz. can chopped tomatoes (I use canned because they’re already peeled and they’re going to cook so long anyway but use fresh if you want. See what I care.)3/4 of a medium onion (use less or more, depending on how much you like onion)3-4 cloves of garlicSome sort of pepper like cubanelle or bell are traditional too. One or two of those.Some chefs get crazy fussy with Ratatouille. They’ll cook each ingredient separately, do all sorts of silly layering… To me, it’s a simple, honest dish about celebrating the bounty of late summer and shouldn’t be fussed over. Cut your vegetables into 1 inch cubes. Mince the garlic. Put a pot or pan over medium-high heat and add three or four tablespoons of olive oil – use more than you think you need. Put everything in the pan (including the liquid from the tomatoes) along with salt and black pepper. It takes a surprising amount of salt. Start with maybe two teaspoons but don’t be afraid to add more after tasting later. Cover the pan, bring to a boil, then lower the heat and simmer about twenty or thirty minutes. Traditionally, you would want the vegetables so soft they are falling apart. I like them maybe just on the verge of this but, again, it’s up to you.Sometimes the vegetables will render a lot of juice. I used to just leave it uncovered for the last few minutes of cooking to fix this, but I’ve discovered a cool trick that’s a little more effort but well worth it, I think. When the vegetables are done, transfer them to another bowl with a slotted spoon, leaving the juice behind. Turn the heat as high as it goes and, stirring constantly so the sugars don’t burn, reduce the juice almost to a syrup before mixing the vegetables back in. Not to brag, but the reason this is brilliant is that aside from reducing the liquid and having your vegetables perfectly cooked, the strong boiling emulsifies the water and remaining olive oil, making your stew very unctuous and awesome.You can make ratatouille days in advance. Probably the most important step is letting it sit in the refrigerator overnight and serving it at room temperature. It makes a huge difference. When you’re ready to serve, any combination of the following additions is traditional and delicious: good olive oil (drizzled on top), any kind of olives (oil-cured black olives are my favorite for this), roughly chopped basil, parsley, marjoram, or any other herb you like! You can serve it on its own, on top of couscous or rice, or tossed with pasta. Don’t forget to add wots of wuv. I hope you enjoy it!

madisonzalopany submitted:

This is a recipe for ratatouille my friend emailed me, I’m posting his instructions exactly: Ratatouille is a very homey, country type of dish so don’t try to follow a recipe when you make it: just use what you have and what you like. My standard line-up is:


2 japanese eggplant (I like them because they are less bitter and have fewer seeds than the larger, regular type, but those would be just fine)3 zucchini (yellow or green; pick the smallest, firmest ones you can)1 15 oz. can chopped tomatoes (I use canned because they’re already peeled and they’re going to cook so long anyway but use fresh if you want. See what I care.)3/4 of a medium onion (use less or more, depending on how much you like onion)3-4 cloves of garlicSome sort of pepper like cubanelle or bell are traditional too. One or two of those.
Some chefs get crazy fussy with Ratatouille. They’ll cook each ingredient separately, do all sorts of silly layering… To me, it’s a simple, honest dish about celebrating the bounty of late summer and shouldn’t be fussed over. 
Cut your vegetables into 1 inch cubes. Mince the garlic. Put a pot or pan over medium-high heat and add three or four tablespoons of olive oil – use more than you think you need. Put everything in the pan (including the liquid from the tomatoes) along with salt and black pepper. It takes a surprising amount of salt. Start with maybe two teaspoons but don’t be afraid to add more after tasting later. Cover the pan, bring to a boil, then lower the heat and simmer about twenty or thirty minutes. Traditionally, you would want the vegetables so soft they are falling apart. I like them maybe just on the verge of this but, again, it’s up to you.
Sometimes the vegetables will render a lot of juice. I used to just leave it uncovered for the last few minutes of cooking to fix this, but I’ve discovered a cool trick that’s a little more effort but well worth it, I think. When the vegetables are done, transfer them to another bowl with a slotted spoon, leaving the juice behind. Turn the heat as high as it goes and, stirring constantly so the sugars don’t burn, reduce the juice almost to a syrup before mixing the vegetables back in. Not to brag, but the reason this is brilliant is that aside from reducing the liquid and having your vegetables perfectly cooked, the strong boiling emulsifies the water and remaining olive oil, making your stew very unctuous and awesome.
You can make ratatouille days in advance. Probably the most important step is letting it sit in the refrigerator overnight and serving it at room temperature. It makes a huge difference. When you’re ready to serve, any combination of the following additions is traditional and delicious: good olive oil (drizzled on top), any kind of olives (oil-cured black olives are my favorite for this), roughly chopped basil, parsley, marjoram, or any other herb you like! You can serve it on its own, on top of couscous or rice, or tossed with pasta. 
Don’t forget to add wots of wuv. I hope you enjoy it!

Friday Nov 11 @ 03:36am
47 notes
tagged as: Food. Recipe. submission.

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    recipe Dai gave me...Boyfriendreplacements lol
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    summer. :c i miss it.
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