Passport & Plate - Garlic in our pockets
France | Monday, March 10, 2014 | 5 photos
Ingredients
Olive Oil
1 Onion
3 - 6 Garlic Cloves (I like lots of garlic)
1 Eggplant
1 Zucchini
1 Yellow Squash
2 - 3 Ripe Tomatoes
Fresh Basil Leaves
Sea Salt and Pepper
Balsamic Vinegar
I recommend a pasta something of the sort with the Ratatouille dish -- Orecchiette is my favorite pasta to add to the dish
Feta Cheese - Or your preferred cheese. Parmesan is sufficient or perhaps a goat cheese, it just depends on what you prefer.
A fresh baguette - I recommend Baguettes de Tradition Francaise
A bottle of French Red Wine
How to prepare this recipeGather ingredients and wash all of the produce
Begin by chopping the onions and garlic
Place olive oil, onions and garlic in a saute pan on medium heat -- stirring regularly
Cut up eggplant, zucchini, yellow squash, tomatoes into bite size pieces
Once the garlic and onions have softened slightly, add in the eggplant
Allow the eggplant to soften -- while waiting, prepare other parts of the dish such as cooking the pasta or opening the bottle of wine in order to allow it to breathe
Once the eggplant has softened and the pasta is being cooked, add in the zucchini and yellow squash. Each of these ingredients have different cooking times so it is better to add them one at a time.
Lightly drizzle the cooking produce with a bit more olive oil and a drizzle of balsamic vinegar
Once all the vegetables have softened (5-7 minutes for each different vegetable added), add in the tomatoes and a bit of the fresh basil
By this time, the pasta should be done cooking. Drain it and drizzle with a bit of olive oil so it does not stick (plus the olive oil is such a delicious addition to pasta, who wouldn't want to add more?)
Add salt and pepper to taste
Add the last of the fresh basil and dish the ratatouille onto the pasta. Top the dish with feta (or parmesan or goat cheese) cheese and another drizzle of balsamic vinegar.
Serve with a glass of wine and a sliced baguette.
Enjoy and take your time to eat and enjoy the company of those around you.
In the words of Julia Child, "People who love to eat are always the best people" and I whole heartedly agree
The story behind this recipeOne of my dearest lifelong friends is currently living in St. Germain En-Laye, France. When she moved, I made a promise to visit her. Six months later, I was on a plane and elated to be traveling again. My only expectations for the trip were to see masterpieces of art and to eat the most delicious meals.
The trip became one of relaxation and exploration, it was perfect. We would wake up slowly and drink coffee while reading. We took the mornings and simply enjoyed each other's company. One morning we were working on plans for the day and I suggested us making dinner that night after walking around Paris for the day. I suggested that we make Ratatouille, since we were in France after all. My friend mentioned that she did not know what it was and that made our decision for us. It was quite humorous that I was the one visiting her in France yet I was also the one making French food for dinner. After our morning coffee we went for a walk through town. There was a farmer's market in the square that morning, which was perfect because they had everything we needed for dinner (minus the bottle of wine). I picked out the ingredients and explained how simple it was to make the dish and yet how delicious. We realized we had not brought a bag for the produce so we walked through the town with vegetables and garlic stuffed in our pockets and in our small purses. That evening, after sight seeing and exploring Paris, we made ourselves hungry on the train talking about the meal ahead. We made it home and began cooking a late night meal, but to the French it was just dinner time. I showed her how to make the delicious ratatouille, step by step. We sat in the petite kitchen and literally ate every bit of the ratatouille, pasta, basil... you name it. I realized once again, that making and sharing a meal with someone you love is something to be cherished. I learned that the French take time to appreciate their meals. That is just what we did and will continue to do.
