Ratatouille
In this 2007 Pixar film, a rat named Remy dreams of becoming a great French chef despite his family's wishes and the obvious problem of being a rat in a decidedly rodent-phobic profession. When fate places Remy in the sewers of Paris, he finds himself ideally situated beneath a restaurant made famous by his culinary hero, Auguste Gusteau. Despite the apparent dangers of being an unlikely, and certainly unwanted, visitor in the kitchen of a fine French restaurant, Remy meets the charaacter Linguine and his passion for cooking soon, along with his super nose and puppetry skills, sets into motion a hilarious and exciting rat race that turns the culinary world of Paris upside down. Source
Some say that Ratatouille is about the desire to create, and food is Remy's medium for doing so. Remy sees the world as flavors that can be combined to create something new and better, similar to how a painter might see the world as shapes and colors.
“Just tell me what the rat wants to cook. Ratatouille?! It’s a peasant’s dish”
The Scene: Colette, having had a change of heart, returns to the restaurant to help Remy and Linguini. She asks what Remy wants to prepare for Anton Ego (the notorious food critic). Remy selects ratatouille, an older-style recipe not traditionally up to the standards of Gusteau's. Soon enough, the entrée is prepared and served to Ego.
Ego takes a bite of the ratatouille, and immediately has a flashback to his childhood where his mother prepared the same dish to brighten his spirits after a bicycle accident. He is overwhelmed with emotion for the dish—it is a success!
Fun Fact: The ratatouille dish prepared by Remy is the alternate variation called confit byaldi, adapted by film consultant Thomas Keller. This variation differs much from the conventional ratatouille in terms of preparation and method. The significant difference is that the vegetables are sliced thinly and baked instead of cooking them in a pot. Source
Image and Recipe Source
Today we are making (surprise, surprise)
Thomas Keller’s Ratatouille
Ratatouille is a vegetable dish that originated in Nice, France, as a way to celebrate the late summer harvest with budget-friendly ingredients.
Ingredients
For the piperade (sauce):
2 red bell peppers - seeds and ribs removed
2 tablespoons Extra Virgin Olive Oil
1 teaspoon minced garlic
½ cup finely diced yellow onion
12 ounces tomatoes - peeled, seeded, and finely diced, juices reserved
1 sprig fresh thyme
1 sprig flat-leaf parsley
½ a bay leaf
Salt to taste
For the vegetables:
1 green zucchini - thinly sliced
1 yellow zucchini - thinly sliced
1 Japanese eggplant - thinly sliced
4 tomatoes - thinly sliced
½ teaspoon Minced Garlic
2 teaspoon Olive Oil
⅛ teaspoon Fresh Thyme Leaves
Salt and freshly ground Black Pepper
For the vinaigrette:
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Balsamic Vinegar
Thyme
Salt and freshly ground Black Pepper.
DIrections
For the piperade (sauce)
Heat oven to 450F
Halve each pepper lengthwise
Place pepper halves (cut side down) on a foil-lined tray
Roast until skin loosens, about 15 minutes.
Remove from heat and let rest until cool enough to handle. Peel and chop finely
Reduce oven heat to 275F
Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes
Pour the can of into a strainer over a bowl, reserve the juice and finely dice the tomatoes
Add tomatoes, their juices, thyme, parsley, and bay leaf simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown
Add peppers and simmer to soften them. Season to taste with salt, and discard herbs
Arrange the piperade (sauce) into an 8-inch baking or casserole dish, evenly distributing it
For the vegetables:
Thinly and evenly slice the green zucchini, yellow zucchinis, tomatoes, and Japanese eggplant (using a mandolin can ensure evenness if you have one, if not link above to buy one—IMO they are life-changing)
From the side of dish, arrange a strip of alternating slices of vegetables over piperade (sauce), overlapping so that ¼ inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until dish is filled; all vegetables may not be needed
Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste
Sprinkle over vegetables in baking dish
Cover pan with foil and crimp edges to seal well
Bake at 275F until vegetables are tender when tested with a paring knife, about 2 hours
Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.)
If there is excess liquid in pan, place over medium heat on stove until reduced
For the vinaigrette:
Take a tablespoon of cooked piperade (sauce) from the baking dish, combine with oil, vinegar, herbs, and salt and pepper to taste in a bowl
To serve, heat broiler and place ratatouille underneath until lightly browned
To serve:
Slice in quarters and very carefully lift onto plate with spatula (preferably an offset spatula). Turn spatula 90 degrees, guiding ratatouille into a fan shape
Drizzle vinaigrette around plate
Serve hot
Why This Recipe Works
Ratatouille is full of vegetables, fiber, vitamins A, C, and K, potassium, and folate
Ratatouille can be a main dish or a side dish, and it goes well with many proteins. You can serve it with grilled meats, baked chicken, pan-seared fish, or omelets. Ratatouille also pairs well with salads, cheese plates, and crusty bread
You can easily thaw leftovers back to room temperature and eat that way—for some room temperature is preferred!
Pro Tips
Have the freshest, brightest, most aromatic ingredients on hand, either straight from a garden, through an excellent local supplier, or farmer’s market if possible
You can prepare the vegetables and assemble the dish ahead of time, and it tastes even better the next day
You can freeze extra ratatouille for later. If you do, you can thaw it overnight in the fridge and then reheat it—heat thawed ratatouille in a saucepan over medium heat, covered, and stir occasionally for 5 minutes, or until it boils
“Amazing. Each flavor was totally unique. But, combine one flavor with another and something new was created!
The Scene: Remy introduces cheese and fruit to his rat friends who under appreciate the art of combining textures and tastes. Unfortunately it is lost on them so Remy must continue his secret life in the French kitchen.
Fun Fact: Remy is drawn to Tomme de Chevre. Tomme de Chevre (or Tomme de Chèvre de Savoie) which is an artisanal goat's milk cheese produced in the regions of Savoie and Haute-Savoie, France, specifically in the valleys of Abondance, Maurienne, and Tarentaise.
Having its origins dating back to the 17th century, Tomme de Chèvre de Savoie presents itself as a moist, uncooked, and pressed cheese, boasting a bluish-grey bloomy rind. Made from full-fat raw milk, this cheese emits a robust goaty aroma and offers delightful flavours reminiscent of fruits and hazelnuts. After undergoing a maturation period of seven weeks, it is sold as a Tometta or Toma cylinder. Source
Today we will be making:
Dessert Cheese Board
Looking for a satisfying, easy, elegant way to end your meal? Cheese might not be the first thing that comes to mind, but it makes for a fabulous dessert. Europeans have long served dessert cheese, either after the salad or after the main course.
This is going to be a loose “recipe” and more guidance you can follow to assemble the perfect dessert cheese board. A general rule of thumb when choosing cheese pairings is to make sure the flavors complement one another. One flavor should not overpower another, meaning you should be able to distinguish the individual elements. Try pairing mild cheeses with light or delicate flavors, while pairing strong, flavorful cheeses with equally bold spreads or accompaniments.
Ingredients/Pairings
When selecting the cheeses, opt for good dessert cheeses such as goat cheese, aged Gouda, bleu cheese, fontina, havarti, mascarpone, emmentaler, pecorino, fresh ricotta, chevre, and brie
Some accompaniment pairings to consider:
Goat cheese pairs with fig spread and a drizzle of honey. Nut flour and seed crackers add crunch to the creaminess, and complement its smoky flavor
Gouda cheese pairs nicely with fresh fruit like apples, peaches, or pears, and dried fruit like apricots or cherries. Gouda's buttery flavor goes well with zesty crackers like caraway, rosemary, or garlic and onion
For bleu cheese, sweet and tart flavors of dried fruits like apricots, raisins, figs, and pears balance well with the creamy and salty flavors of cheese. You can also pair with the sweet and spicy flavor of chutney. Plain crackers like water crackers can highlight the cheese's shine, while oaty or fruit-based crackers pair well with bleu cheese
Pair soft chevre with raspberries and roasted pecans drizzled with a balsamic vinegar or a tiny bit of honey. Plain water crackers pair well because they don't compete with the cheese's flavor
Fontina cheese pairs nicely with dried fruits—dates, raisins, and figs contrast well with Fontina's funky flavor. The crispness of apples complements Fontina's richness and brings out its nuttiness. Crackers with walnuts pair well with fontina cheese because their crunchy texture and slightly bitter taste contrast with the cheese's creamy, buttery qualities. Other crackers that pair well with fontina include those flavored with dried dark fruits like raisins, dates, or figs
For havarti, pair with fresh, sweet fruits like like pears, figs, and Honey Crisp apples, or grapes or top with raspberry jam or honey. For a more savory pairing, try almonds, salty soppressata, or dill pickles. Crackers with fennel or caraway pair well with havarti cheese. Butter-flavored crackers also work well with most semi-soft cheeses like havarti because they keep their shape when cut
Mascarpone pairs well with most charcuterie meats. Choose flaky, airy, and crispy crackers to accompany this cheese
Pair emmentaler with slightly tart apples, firm pears, fresh figs, a little berry jam, some roasted pecans, and sliced salami with mustard. Crackers with a flavorful taste and a sturdy texture pair well with Emmental cheese
Pecorino's sharp, salty flavor pairs well with cured ham, olives, tapenades, giardiniera, and cornichons. The buttery crumble of a Ritz cracker accentuates this cheese
Fresh ricotta pairing can be seasonal. In the summer, chopped fresh tomatoes that have been lightly marinated in olive oil with fresh herbs and garlic make a savory starter or snack. In the cooler months, topping Whipped Ricotta on toast with roasted citrus and a drizzle of honey could serve as dessert. Spread on toast or a crostini
For chevre, try roasted fruits like figs, cherries, apricots, or peaches. It also goes really well with apples and honey. Water crackers, such as Carr's or Jacob's cream crackers, are a versatile choice that won't overpower the flavors of chevre
Brie served with fruit fruit—like apple and pear slices, blueberries, or dried apricots—balances the saltiness. For a more savory pairing, try the crunch and subtle sweetness of almonds and walnuts or the pepperiness of thinly sliced salami. Crackers with pepper and rosemary can complement brie's buttery flavor and work well as an appetizer or dessert
Why This Recipe Works
No cooking involved!
I’m providing you with lots of ideas and advice for making a dessert cheese board, but it’s just a framework. You are the creative mastermind behind your board, so you do you! There is no right or wrong way to put it together, so trust yourself and have fun with it!
Pro Tips
Preparing a fancy charcuterie board may seem like a daunting task, but it doesn’t have to be if you keep in mind a few simple things. First—know your guests: make sure to serve at least one or two types of cheese that people are familiar with (hint: not everyone loves tangy bleu cheese). Make sure to be varied in your choices—that means a variety of tastes, textures, saltiness, creaminess, smokiness, etc.
Add a couple of accompaniments to the plate such as honey, chutney, jam, cured meats, olives, nuts, or fruit
Cheese is best served room temperature. Allow your cheese to sit out at least 30 minutes prior to serving
You may want to pre-slice harder cheeses when arranging your display, while leaving softer cheeses in wedges or cylinders. This also helps add some aesthetic interest to your arrangement
“Toasting your success, eh Linguine. Good for you.”
“Oh I just took it to be polite, I don’t really drink of course.”
The Scene: Linguini and the rest of the chefs cheers over the recent success of the restaurant, little knowing that it is due to the artful puppetry of Remy the rat.
Fun Fact: Disney actually has a recipe for the “Colette Cocktail”, a drink inspired by chef Colette from the movie. You can typically find it at Remy, the French-inspired fine dining restaurant on the Disney Dream and Disney Fantasy cruise ships. On the ship, the cocktail is handcrafted tableside so you're certainly in for a treat.
Image and Recipe Source
Today we will be making:
The “Colette Cocktail”
Ingredients
3 creme de cassis (black currant) pearls
1/2 ounce orange-flavored liqueur (example: Grand Marnier)
1/2 ounce vodka
4 ounces champagne
Directions
Place the creme de cassis and black currant pearls into the bottom of a martini glass or champagne flute
Add the orange-flavored liqueur followed by the vodka. Top with champagne
Finish with the dried pineapple cubes
Why This Recipe Works
This bubbly cocktail is a combination of champagne, orange liqueur, and vodka. It’s sweet finish is provided by spoonful of black currant pearls and dried pineapple chunks
This sparkling champagne cocktail is the perfect way to ring in the New Year!
Pro Tips
Make this tableside like they do on the Disney cruise ships for an extra wow effect
While I looked for an easy shopping source for black currant pearls, I couldn’t find one so consider those optional for dramatic flair if you also can’t find them :)
