Discussion in 'Recipes' started by rally618, Dec 30, 2012.

  1. rally618


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    I Just Like Food
    I watched this movie tonight and I wanna make this,but want a good one,Any ideas?

    Thanks,and by the way,WOW what a great movie :)
  2. petemccracken


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    Professional Chef
    Here's my take on Thomas Keller's recipe:

    * Exported from MasterCook *


    Recipe By     : Pete McCracken as adapted from Thomas Keller's recipe
    Serving Size  : 4     Preparation Time :0:00
    Categories    :

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
                            For the piperade (bottom layer):
         1/2                red bell pepper -- seeds and ribs removed
         1/2                yellow bell pepper -- seeds and ribs removed
         1/2                orange bell 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  fresh thyme
      1              sprig  flat-leaf parsley
         1/2                a bay leaf
                            Kosher salt
                            For the vegetables:
      1             medium  zucchini -- (4 to 5 ounces) sliced in 1/16-inch-thick rounds
      1                     Japanese eggplant -- (4 to 5 ounces) sliced into 1/16-inch-thick rounds
      1                     yellow (summer) squash -- (4 to 5 ounces) sliced into 1/16-inch-thick rounds
      4                     Roma tomatoes -- sliced into 1/16-inch-thick rounds
         1/2      teaspoon  minced garlic
      2          teaspoons  extra-virgin olive oil
         1/8      teaspoon  fresh thyme leaves
                            Kosher salt and freshly ground black pepper
                            For the vinaigrette:
      1         tablespoon  extra-virgin olive oil
      1           teaspoon  balsamic vinegar
                            Assorted fresh herbs (such as thyme flowers -- chervil, thyme)
                            Kosher salt and freshly ground black pepper
                            Special equipment: Oven-proof skillet

    To make the piperade, preheat oven to 450 degrees. Line a baking sheet with foil.

    Place pepper halves on the baking sheet, cut side down. Roast until the skins loosen, about 15 minutes. Remove the peppers from the oven and let rest until cool enough to handle. Reduce the oven temperature to 275 degrees.

    Peel the peppers and discard the skins. Finely chop the peppers, then set aside.

    In medium skillet over low heat, combine oil, garlic and onion and saut until very soft but not browned, about 8 minutes.

    Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.

    Add the peppers and simmer to soften them. Discard the herbs, then season to taste with salt. Reserve a tablespoon of the mixture, then spread the remainder over the bottom of an 8-inch oven-proof skillet.

    To prepare the vegetables, you will arrange the sliced zucchini, eggplant, squash and tomatoes over the piperade in the skillet.

    Begin by arranging 8 alternating slices of vegetables down the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. All vegetables might not be needed. Set aside.

    In a small bowl, mix the garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.

    Cover the skillet with foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)

    If there is excess liquid in pan, place it 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.)

    To make the vinaigrette, in a small bowl whisk together the reserved piperade, oil, vinegar, herbs, and salt and pepper to taste.

    To serve, heat the broiler and place skillet under it until lightly browned. Slice in quarters and lift very carefully onto plate with an offset spatula. Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape. Drizzle the vinaigrette around plate.

    Per Serving (excluding unknown items): 152 Calories; 13g Fat (71.7% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 13mg Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 2 1/2 Fat.

    NOTES : Cook's note: Unlike traditional ratatouilles, this recipe calls for layering vegetables in a spiral on top of a piperade. You also could layer the vegetables in stripes, if you find that easier.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0