medtran49
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This is from Chef Hubert Keller, a Frenchman by birth and cooking style. ETA: This was the best ratatouille I've ever had.
INGREDIENTS
3 Tbsp EVOO
1/2 cup diced onion
1/4 cup seeded and diced red bell pepper
1 large tomato, blanched, peeled, seeded and diced
1 tsp finely minced garlic
1/2 tsp fresh thyme
S and P
1/2 cup young, unpeeled, diced zucchini, remove and discard the center part with seeds
1/2 cup young, unpeeled eggplant, diced - try to find one that's slender without the bulbous end
4 large fresh basil leaves, thinly sliced, then chopped
DIRECTIONS
Heat half of the EVOO in a medium nonstick skillet over low heat. Add onions and cook for 3-4 minutes until soft and translucent. Add the red bell pepper and cook for 3 minutes. Add the tomato, garlic, thyme and a good pinch of salt and pepper, cooking for about 8 minutes, stirring fairly frequently. Do not allow anything to brown. Place mixture into a heat safe bowl and wipe out pan. Add 1/2 Tbsp EVOO to pan and sauté zucchini over medium heat for 3-4 minutes, season with S and P. Add to tomato mixture. Add remaining 1 Tbsp if EVOO to pan and sauté eggplant over medium heat for about 5 minutes or until soft. Season with S and P. Transfer eggplant pieces to a colander and allow to drain. Add to vegetable mixture. Return entire mixture to pan, sprinkle with fresh basil and cook over low heat for 3-4 minutes, stirring gently. Taste and adjust seasoning as needed.
May be served warm or at room temperature.
One of Chef Hubert's favorite ways to serve is an appetizer in egg shells on a platter with a layer of salt so the egg shells will stand upright.
Per 8 large eggs, cut the pointy tops of the shells off with an egg shell cutter or small sharp scissors. Place eggs in a bowl. Rinse the egg shells out and invert on a clean cloth or paper towels to dry.
Place 3/4 tsp EVOO in a skillet over low heat. Beat eggs thoroughly with some S and P, then add to the skillet, cook, stirring constantly, until eggs are thick and creamy. Do not overcook the eggs. Right before serving, stir in 4 large basil leaves, sliced Thinly, then chopped, plus 1 Tbsp of mayonnaise or yogurt.
Fill each egg shell a little over half full with the eggs, then top with the ratatouille. You could also use shot glasses or deep bowl hors d'oeuvre spoons.
INGREDIENTS
3 Tbsp EVOO
1/2 cup diced onion
1/4 cup seeded and diced red bell pepper
1 large tomato, blanched, peeled, seeded and diced
1 tsp finely minced garlic
1/2 tsp fresh thyme
S and P
1/2 cup young, unpeeled, diced zucchini, remove and discard the center part with seeds
1/2 cup young, unpeeled eggplant, diced - try to find one that's slender without the bulbous end
4 large fresh basil leaves, thinly sliced, then chopped
DIRECTIONS
Heat half of the EVOO in a medium nonstick skillet over low heat. Add onions and cook for 3-4 minutes until soft and translucent. Add the red bell pepper and cook for 3 minutes. Add the tomato, garlic, thyme and a good pinch of salt and pepper, cooking for about 8 minutes, stirring fairly frequently. Do not allow anything to brown. Place mixture into a heat safe bowl and wipe out pan. Add 1/2 Tbsp EVOO to pan and sauté zucchini over medium heat for 3-4 minutes, season with S and P. Add to tomato mixture. Add remaining 1 Tbsp if EVOO to pan and sauté eggplant over medium heat for about 5 minutes or until soft. Season with S and P. Transfer eggplant pieces to a colander and allow to drain. Add to vegetable mixture. Return entire mixture to pan, sprinkle with fresh basil and cook over low heat for 3-4 minutes, stirring gently. Taste and adjust seasoning as needed.
May be served warm or at room temperature.
One of Chef Hubert's favorite ways to serve is an appetizer in egg shells on a platter with a layer of salt so the egg shells will stand upright.
Per 8 large eggs, cut the pointy tops of the shells off with an egg shell cutter or small sharp scissors. Place eggs in a bowl. Rinse the egg shells out and invert on a clean cloth or paper towels to dry.
Place 3/4 tsp EVOO in a skillet over low heat. Beat eggs thoroughly with some S and P, then add to the skillet, cook, stirring constantly, until eggs are thick and creamy. Do not overcook the eggs. Right before serving, stir in 4 large basil leaves, sliced Thinly, then chopped, plus 1 Tbsp of mayonnaise or yogurt.
Fill each egg shell a little over half full with the eggs, then top with the ratatouille. You could also use shot glasses or deep bowl hors d'oeuvre spoons.
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