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Ratatouille

waaaaaaaah!!! one of the best movies this year IMO ... its a must

watch ...

I won't say anything yet but reallly " " sums it up for me



* just for kicks* * maybe a in some way a spoiler so it is in white* *

highlight at your own accord *

<span style='color:white'>Ratatouille vegetable - or in Filipino "pinakbet"

yield: 10 servings

ingridients

- onions/ white, medium/ 0.150kg
- garlic/ peeled/ 0.010kg
- bell-peppers, assorted/ large, fresh/ 0.500kg
- eggplant/ fresh/ 0.400kg
- Zuchinni/ fresh/ 0.400kg
- Marjoram/ fresh/ 0.010kg
- Thyme/ fresh or dried/ 0.010kg
- Basil/ fresh/ 0.020kg
- Olive oil/ 0.100 Lt
- salt/ iodized/ 1x ( to taste )
- pepper/ ground, white/ 1x ( to taste )
- tomatoes/fresh, ripe, red/ 0.300 kg
- tomato paste/ Del Monte/ 0.050 kg
- chicken or vegetable/ fresh/ as needed

Mise en Place

- sanitize all vegetable and herbs.
- blanch then peel tomatoes.
- peel onion and garlic.
- chop garlic fine.
- cut tomatoes and bell peppers in half and remove seeds.
- cut peppers, tomatoes and onion into macedoine.
- cut eggplant and zucchini into macedoine.
- chop marjoram, basil and thyme.

Method

- saute onions, garlic and diced peppers in olive oil.
- add eggplant, zucchini, marjoram, and thyme.
- add tomato paste and saute briefly.
- add stock.
- cover with lid and braise.
- When vegetables are almost tender, add tomatoes and basil.
- season with salt and pepper to taste.


this is the actual method the method done in the movie is a

variation but is doable ... heck my kuya (who by the way supplied

the recipe) will kick the movie version to us sometime in the

future...</span>

lol lol

Yeah I watched it and it was really good. I had nothing to complain about (and I'm a pretty big complainer!)

Don't pass this one up simply because Simpsons is also there.

This is the variation/movie dish. It's called Confit Byaldi, a variation of the Turkish variation (Imam Byaldi) of the French dish. Remember that piperade is a dish in itself. Anyway, just posting this because I like to cook but I love eating food even more. If anyone's going to ask me to cook this for the 11th, it's too late! Joke. It's not a hard dish though, just that the herbs might be a little hard to find in ordinary supermarkets.

FOR PIPERADE

1/2 red pepper, seeds and ribs removed
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt

FOR VEGETABLES (this was the sliced veggie parade on the baking dish in the movie)

1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
1 Japanese eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds
1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
4 Roma tomatoes, sliced into 1/16-inch rounds
1/2 teaspoon minced garlic
2 teaspoons olive oil
1/8 teaspoon thyme leaves
Kosher salt and freshly ground black pepper

FOR VINAIGRETTE

1 tablespoon extra virgin olive oi
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper.

1. For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.

2. Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. 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. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

3. For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 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 pan is filled; all vegetables may not be needed.

4. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake 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. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

5. For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.

6. To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.

Yield: 4 servings

This thread makes me hungry even if I just finished eating 3 plates.

Wow! You can eat plates?! /omg

his a freaking goat semi afro goat at that but a goat non the less

You mean he's on an afro right now ?!
Ako rin eh...

Seriously Raph, you have to change your glasses. I'm not afro, you blind fool. I'm gonna kill you when we meet again in person. (Probably tomorrow)

And Serene. Plate = Malaking pagkain.

I think it's safer to make use of the word 'servings'.