Simple Ratatouille

I love Thomas Keller's recipe for Confit Biyaldi, which was the basis for the ratatouille Remy makes in the Pixar movie of the same name. It takes forever to make, though, and requires veggies that are all the same width, which never seems possible in South Florida. Luckily, I found that if I cook the veggies in the same pot, it comes out with pretty much the same flavors--as long as I add the secret ingredient.

Serves about 8.

1. I cut the following veggies into rough 3/4" chunks: eggplant, zucchini, yellow squash, bell peppers (red, orange, and yellow), sweet onion. In a Dutch oven, I sauteed the onion in a hefty amount of olive oil (about 1/4 C) until soft, then added the rest of the veggies, a pinch of red pepper flake, and some salt. I cooked the veggies, stirring occasionally, until they were softened, about 10 minutes.
   
2. I added 2/3 of a large can of crushed San Marzano tomatoes (the sweetness of these tomatoes is key to this dish, and worth the extra money) and a handful each of chopped fresh parsley and torn fresh basil.
   
3. I cooked the ratatouille for another 15 minutes, tasted, re-seasoned, and added a swirl of good balsamic vinegar. That last addition makes all the difference in the world.
   
4. This time, I served the ratatouille over egg noodles, but it's amazing as is, and makes for fantastic cold or room-temperature leftovers.

Insta-dinner

I hate cooking dinner after a prolonged grocery store visit. I rarely do it. Usually I claim wifely privilege, saying, "I just did all the shopping. I'll be doing all the cooking, all week. But not tonight." And so we get a pizza or something. This time, however, I noticed that we had all the makings of a fondue in the grocery bags, and I thought even exhausted I could handle some rough chopping and a little grating.

I steamed some baby potatoes (I didn't cut them or peel them, cuz, hey, this was supposed to be easy) in the same pot as a head of broccoli, ripped into florets. I tore up a chunk of sourdough baguette, chunked up a few apples, wiped off some button mushrooms, and I was ready.

The fondue came together so quickly! I boiled a bottle's worth of Guiness, threw in some whole-grain mustard, minced garlic, and English mustard powder, then added handfuls of grated sharp Cheddar (tossed with a tablespoon of cornstarch to prevent clumping). I whisked after each addition until smooth and kept going until my pound of cheese was all smooth and bubbly and delicious.

Poured into my fancy-pants All-Clad fondue pot, this did a great job of pretending to be a classy, time-consuming meal. We ate like pigs, and not for the first time (well beyond, in fact, the four thousandth time), I thanked the universe for not making me lactose intolerant.

Choose Your Own (squash) Adventure!

In the past week, I made butternut mac and cheese TWICE. This is unprecedented, as I repeat meals less frequently than Victoria Beckham repeats outfits. I don't even eat leftovers. This fact alone should help convince you that both of these recipes were very, very good. [Food blogger fail: I have pictures of neither dish. Sorry.]

They are also extremely different. Both are easy and delicious. Only one has any nutritional value to speak of, and one is decidedly grown-up food. So, I'll let you choose.

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M-N-C #1
Last weekend, my family joined forces with another awesome family and rented a cabin near Unicoi State Park in north Georgia. On the first full day of the trip, we took the kiddoes to Burt's Pumpkin Farm for hayrides and...well...pumpkins. There were about 30 different varies of squash and pumpkin, laid out in the sun and bunched together in wooden trays under a rustic lean-to, and every one of them called out to my root-vegetable-loving heart and demanded that I Cook Them That Very Night.

Enter the first squash success: butternut mac-n-cheese. Quick, kid-friendly, delicious, and surprisingly good for you. Since we're all friends here, I'll admit that, if I had read the recipe carefully and realized how healthful it was, I probably wouldn't have made it. Because anything calling itself mac-n-cheese that has so little cheese it in would just piss me off on principle. But hear me out, because it really was delicious. Just, maybe, don't think of it as mac-n-cheese--more like a butternut pasta casserole or something.

Saint's Butternut Mac-n-Cheese
--Cut 1 large butternut squash into 1 1/2" cubes.
--Boil squash in mixture of mostly water w/ some stock and a little 2% milk (enough liquid to just cover squash), 15-20 min.
--Puree or mash squash w/ liquid; add pinch dry mustard, nutmeg, salt and pepper.
--Mix squash with 1/2 C part-skim ricotta and 4T grated Parmesan.
--Taste and adjust seasoning.
--Combine squash with 1 lb cooked penne pasta. Mix well.
--Coat lasagna pan w/ cooking spray; add pasta.
--Sprinkle with panko crumbs (mixed with 2T Parmesan and 1t of butter or oil).
--Bake at 375 for 10-15 min, or until brown.


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M-N-C #2
In the middle of the week, I needed an emergency dinner idea. I was really hungry, and I actually had some time to prepare a decent meal (as opposed to the twenty minutes in which I normally have to cram prep, cooking, and eating). I had a butternut squash in my fridge (don't you? at all times? just in case?) and a large block of Cheddar, so I thought, what the hell?, and I went for my second m-n-c of the week.

Browsing around Tasteologie always gets my creative juices flowing, and it has pretty enough photos to convince Dorian to try almost anything, so I relied on those fine contributors for my recipe. This one is adapted from A Good Appetite. They have buckets of yummy recipes, so go check them out! At any rate, it was far easier than I'd anticipated, what with the whole roast-the-squash-then-make-a-cream-sauce thing. By the time the pasta was cooked, the squash was roasted and the sauce simmered patiently on the stove.

Sinner's Jalapeno Butternut Mac-n-Cheese
--Roast cubed butternut squash w/ olive oil, salt, and pepper until browned.
--Cook 1 lb penne pasta (I used whole wheat to great effect here).
--Melt a little butter in a saucepan, and saute 1/2 minced onion and 2 chopped jalapenos.
--Add 2 T flour and cook, stirring, for 1 min.
--Whisk in 1/2 C heavy cream and about 1 C milk; stir for 2 min. until thick.
--Stir in 10 oz grated sharp Cheddar and 1 T dry mustard.
--Season with salt and pepper.
--Combine pasta and squash in saucepan.
--Pour mixture into buttered/sprayed lasagna pan.
--Sprinkle with panko (tossed with Parmesan and olive oil); bake at 425 for 10 min.

If I had planned this meal instead of throwing it together at the last minute, I would have also made a fresh pico de gallo with tomatillos. Nothing makes cheese more delicious than tomatillos and onions and chiles. Seriously. Try it.

I also put some broccoli on the plate for this, as an alibi.

I will warn you, in advance, that the first m-n-c gets a little dry when you reheat it, so add a little stock or water or cream. The second m-n-c gets a little oily when you reheat it, as the cream and cheese begin to separate into their components. Still tastes awesome, though. And maybe it's a good thing--you can pour some of the grease out and then you don't ingest it.

Stir Monday

Wish it were the end of the week...then I could've called it "Stir Fry-day." *sigh*

Tonight was just a simple weeknight dinner, but it was really delicious. I was supposed to be making a cold soba noodle salad, but all of my local grocery stores chose this week to not have any soba noodles, thus making preparation of said salad pretty difficult. So I defaulted to my favorite stir-fry sauce and just tossed all the veggies together. I don't care how inept you are in the kitchen, you can totally throw this meal together. Plus, you can toss the protein right into the stir-fry, thus making a one-pot meal. Bonus.

I took cues from two stir-fry recipes for this: one from the dreaded South Beach Cookbook, and one from a truly spectacular Epicurious.com dish (pork with tangerines and bok choy--look it up and make it!). Here's how it goes down:

--Veggies, variously sliced and prepared for stir-frying
--Chinese 5-spice powder
--Sugar-free apricot jam
--Soy sauce
--Minced fresh ginger and garlic
--Scallions
--Chili oil (optional; also could use red pepper flake)

Ages and ages ago, when "cooking show" meant public television programming hosted by Julia Child, Pierre Franey, Justin Wilson, or Lydia Bastianich, I learned from Martin Yan (who, it turns out, can actually cook) that the secret to stir-frying is "hot pan, cold oil." This advice has never led me astray, so I pass it onto you now. Get your wok (or non-stick pan) really, really hot, pour in some cold or room temp vegetable oil (grapeseed oil works great for this b/c of its high smoke point), then add the aromatics: ginger, garlic, scallions. STIR.

After about 30 seconds, you should smell the aromatics. Immediately add the longest-cooking veggies; I started with green beans, trimmed and sliced into 1" lengths. Keep stirring--this is why you need to have all ingredients prepped in advance! After a few minutes, toss in some other veggies and maybe a little more oil to keep it all from burning. I used mushrooms, quartered; I let those go for few minutes, then added 1/2" squares of red and yellow peppers. Push 'em around a bit, then let them hang out. The peppers will give off so much liquid that your veg won't burn if you walk away for a minute or two.

While they are doing their thing, mix together in a small bowl some 5-spice powder (about 1 T) and the apricot jam (1/3 C, maybe??). Loosen it up with 1-2 T of soy sauce. Please do not use low-sodium soy sauce, as you need the saltiness to even out the sweet from the jam. When the veggies are about done, add the sauce and stir. Let it heat through so the jam melts a bit, toss with a small stream of sesame oil and a teaspoon or so of sesame seeds, if you want to be fancy, and serve.

On this particular occasion, I served the veggies with brown rice and very simply broiled fish. But, as I say, you can stir-fry up some thinly sliced meat or other protein, or toss in some shrimp, and it'll all work together merrily.