Ratatouille

squirell nutkin · 07-23-2010, 08:59 PM

I'm inundated with Zukes and decided to make ratatouiile. except I don't really care for eggplant or green pepper. So I am experimenting with other ingredients.

Right now I have zucchini and yellow squash and onions and garlic and tomatoes and herbs de provence. I am thinking of adding some kalamata olives and anchovies, thinking they might add the earthiness and sourness that the eggplant and pepper provide.

The onions and garlic are well caramelized, the zucchini is sauteed.

Any thoughts?

jinx · 07-23-2010, 09:01 PM

Some freaky wild mushrooms instead of olives, because I hate them.

TheMercenary · 07-23-2010, 09:33 PM

The movie was great anyhooo...

Scriveyn · 07-24-2010, 01:58 PM

Bit too late for the event, I guess. Just for the record, I never use green peppers, red ones instead.
Perhaps you know all that, but I'll mention it anyway: the eggplant, I slice them, put salt between the slices and let them rest for 15-30 minutes (preferably with a heavy pot on top to weigh them down). Then remove the liquid that came out of the eggplant, optionally rinse out the salt, and dice them. As a result they cook quicker and more evenly.
Finally I put all together in the pot (including lots of large pieces of onion), olive oil, no added water and stew the whole lot. Spices/herbs are a bonus but it tastes lovely even without.

sad_winslow · 07-25-2010, 03:23 PM

curious to know how this turned out. sounded pretty good except for the olives; i think they could be too much, particularly with anchovies, but maybe that's just me.

squirell nutkin · 07-25-2010, 06:13 PM

finished it tonight and it was great. I made about 2 gallons and will vac and seal most of it.

To put the olives and anchovies in perspective: 3/4 c olives and 3 tins of anchovies, 1/2 c capers (it got a little putanesca) 6 28 0z cans of whoel tomatoes, about 2 gallons sliced zucchini, 8 or 10 softball sized onions, 2 heads of garlic.

So the olives and anchovies ended up being subtle accents, not major flavors.

sad_winslow · 07-26-2010, 02:16 AM

holy smokes, that's a big batch of stuff! 3/4 of a cup of olives couldn't hurt then i reckon

Sounds pretty good, particularly anchovies. I love anchovies.

I've been feeling sick so tonight dinner was basically rice with fake crab and soy sauce thrown in again.

07-23-2010, 08:59 PM	#1
squirell nutkin has a second hand user title Join Date: Feb 2006 Location: in a Nut House Posts: 2,017	Ratatouille I'm inundated with Zukes and decided to make ratatouiile. except I don't really care for eggplant or green pepper. So I am experimenting with other ingredients. Right now I have zucchini and yellow squash and onions and garlic and tomatoes and herbs de provence. I am thinking of adding some kalamata olives and anchovies, thinking they might add the earthiness and sourness that the eggplant and pepper provide. The onions and garlic are well caramelized, the zucchini is sauteed. Any thoughts? __________________ And now I'm finished posting.

07-23-2010, 09:01 PM	#2
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	Some freaky wild mushrooms instead of olives, because I hate them. __________________ Crying won't help you, praying won't do you no good.

07-23-2010, 09:33 PM	#3
TheMercenary “Hypocrisy: prejudice with a halo” Join Date: Mar 2007 Location: Savannah, Georgia Posts: 21,393	The movie was great anyhooo... __________________ Anyone but the this most fuked up President in History in 2012!

07-25-2010, 06:13 PM	#6
squirell nutkin has a second hand user title Join Date: Feb 2006 Location: in a Nut House Posts: 2,017	finished it tonight and it was great. I made about 2 gallons and will vac and seal most of it. To put the olives and anchovies in perspective: 3/4 c olives and 3 tins of anchovies, 1/2 c capers (it got a little putanesca) 6 28 0z cans of whoel tomatoes, about 2 gallons sliced zucchini, 8 or 10 softball sized onions, 2 heads of garlic. So the olives and anchovies ended up being subtle accents, not major flavors. __________________ And now I'm finished posting.

07-24-2010, 01:58 PM	#4
Scriveyn amnesic-confabulatory opsimath Join Date: Oct 2006 Location: Between my ears Posts: 739	Bit too late for the event, I guess. Just for the record, I never use green peppers, red ones instead. Perhaps you know all that, but I'll mention it anyway: the eggplant, I slice them, put salt between the slices and let them rest for 15-30 minutes (preferably with a heavy pot on top to weigh them down). Then remove the liquid that came out of the eggplant, optionally rinse out the salt, and dice them. As a result they cook quicker and more evenly. Finally I put all together in the pot (including lots of large pieces of onion), olive oil, no added water and stew the whole lot. Spices/herbs are a bonus but it tastes lovely even without.

07-25-2010, 03:23 PM	#5
sad_winslow Big McLargeHuge Join Date: Jun 2010 Location: california, USA Posts: 203	curious to know how this turned out. sounded pretty good except for the olives; i think they could be too much, particularly with anchovies, but maybe that's just me.

07-26-2010, 02:16 AM	#7
sad_winslow Big McLargeHuge Join Date: Jun 2010 Location: california, USA Posts: 203	holy smokes, that's a big batch of stuff! 3/4 of a cup of olives couldn't hurt then i reckon Sounds pretty good, particularly anchovies. I love anchovies. I've been feeling sick so tonight dinner was basically rice with fake crab and soy sauce thrown in again.

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