Later On

A blog written for those whose interests more or less match mine.

Ratatouille variant

with one comment

Very tasty big batch of a vegetable mix. Here’s what I did, though obviously you can vary it a lot to suit your own taste and ingredients.

Put some olive oil in large (4 qt) sauté pan, along with some hot-pepper sesame oil. Heat and add:

1 red onion, chopped
Several large cloves of garlic, minced in Veggichop and let sit for 15 minutes
3 serrano peppers, minced in Veggichop (cut off top, but mince seeds and all)
3-4 medium zucchini, chopped
2 stalks celery, minced
2-3 Japanese eggplant, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 bunch Italian parsley, chopped
1-2 oz dulse, cut up with scissors (adds excellent umami)
2 tsp salt

Sauté that for a while, then add:

2 cans diced tomatoes
good dash of shoyu sauce
good dash of mirin
Lundberg short-grain brown rice

The rice: soak 1 cup overnight in 2 cups of water, then simmer the next day in that water until all water is absorbed. I added the full batch of cooked rice.

Simmer the above for 30 minutes, then stir in 1/2 c or so of Red Pepper Garlic Miso (or Dandelion Leek Miso) from South River Miso.

I might have added some frozen corn kernels if I had thought of it, and perhaps a few chopped shallots. Also, a cup of pitted Saracena olives would not have been amiss. At any rate: very tasty.

Written by Leisureguy

5 August 2008 at 10:44 am

Posted in Food, Recipes & Cooking

One Response

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  1. I have made hundreds of pots of ratatouille, but never have I thought of adding dulse or miso. I’ll have to give this a go this summer.



    5 August 2008 at 6:32 pm

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