Ratatouille Advice
What do you think is the "trick" if there is one, to good ratatouille? I've tried twice this week, and both times been kind of disappointed with my efforts. What's the best ratio of zucchini/eggplant/onion? How can you keep everything from going brown?
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23 Comments
Can't wait for the "Nimble Chairman" to open the box today and tell us what our secret ingredient is. Allez cuisine!!!!!!
I agree about green peppers - I always sub red/orange/yellow ones. Not textbook, but that's not my goal with ratatouille and green bell peppers are one of my only lifelong food aversions.
Btw, Piperade is also traditional on the French end of the Basque region - besides the peppers, onions, tomatoes, etc., theirs usually includes scrambled eggs, and I think sometimes ham too. (Nostalgic association: I had a french prof in grad school who made it for a class lunch a million years ago. Good memory.)
Katherine.grace.jonas, sorry to take your very reasonable question and turn it upside down. Please find how you like to cook them, and enjoy your eggplant, squash, peppers, and tomatoes. They are simple and delicious ingredients enjoyed from Turkey to Provence to French Basque lands, and there are lots of ways to make them taste great without worrying too too much about the name.
Me, I'm off to find Mark Kurlansky's annotated Belly of Paris--I had no idea!! How could I have missed it?! Woot!
The name is supposedly Turkish, while the inspiration ratatouille plus a wider look at the region (All the way to Basque country?? I am indeed feeling uncomfortable.)
If you believe Wikipedia, Guérard even added mushrooms. I'd like to think I'm more historically based than that mish-mash, but I guess I fail. I've made pretty much the recipe from the Times ever since it came out. And for me, it's been more consistently delicious than my more traditional ratatouilles.
What can I say? Inspiration from a Pixar cartoon. Inspiration from a rat in a cartoon. But you know, as I've told a lot of family and friends, it really is a good movie! It's the reason The Belly of Paris is on my Kindle. And, of course, Keller is no slouch.
Sorry for not mentioning it originally, but the iteration of ratatouille in my original question did include peppers (it was the Gourmet 1991).
Growing up, we pretty much always had a vat in the fridge during the summer - to eat as a side dish, an omelette filling, with pasta... I think my mother's original recipe was probably from Julia Child's Art of....but over the years, she found her own balance of garlic, herbs, eggplant:tomato:zuch:peppers:onions. It's still the taste I try for when I make it (far less regularly than she did.) She/I always make it in one pot, so the flavors meld, rather than remain separate. But anyway - I think it's one of those dishes you just have to experiment with, to find the mixture you like best - like a homemade tomato sauce or chicken soup or meatloaf. Highly personalize-able.
ETA: the only 'trick' I can think of is really fresh vegetables/herbs and good olive oil...it's so much a part of the flavor.
That's how I've been making it to raves for the past 19 years.
For the OP, I think it's important to peel, seed and juice the tomatoes prior to adding, so they maintain some integrity in the dish. And I notice you didn't mention peppers. they are key in ratatouille, although not traditionally part of their Italian cousin, Caponata.
http://www.nytimes.com/2007/06/13/dining/131rrex.html
It's called Confit Byaldi. Pixar recorded him making it, including the fanning out of the vegetables for the presentation.
I think the trick is to find whatever ratio suits your palate the best. Good luck!