12 (Sat) March 2016
Pan-Seared Scallops with Ratatouille
in my apartment
Ratatouille is a French vegetable stew. Consists primarily of tomato, eggplant, zucchini, and bell pepper, along with onion and garlic, as well as herbs, particularly the so-called herbes de Provence — the dish being attributed to Nice — each component individually sautéed then layered and further baked or braised. Served warm or cold, as a side dish or main course.
Notwithstanding the suspension of disbelief, the idea of a sewer rat making food is disgusting.
My first attempt, using Julia Child’s recipe, leads me to conclude that ratatouille is very easy to make, but very difficult to make well.