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Archive for February 14th, 2021

Young Pavarotti

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Written by LeisureGuy

14 February 2021 at 6:04 pm

Posted in Art, Memes, Music, Video

A sort of ratatouille

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This is an adaptation — and a rather free adaptation — of a Melissa Clark recipe. Mainly, I kept her idea of roasting the veg. I should note that I’m describing what I cooked just now. The next time I make it, I’ll probably make it differently. For example, I intended to include an orange (or red or yellow) bell pepper, but I ate it last night, so today’s version is pepperless. UPDATE: I have added the ingredients I included when I made it 26 Feb 2021. /update

• 10 garlic cloves
• 2 medium red onions or 1 large
• 2 medium zucchini
• 1 medium Italian eggplant (I used a good-sized Japanese eggplant)
• 1 red bell pepper
• 1 large Anaheim pepper
• 1.5 tablespoons olive oil

Heat oven to 360 degrees. Prepare the vegetables: Peel the garlic cloves, which is easier if you cut off the attachment end, place the clove under the flat of the knife, and hit knife blade lightly with the heel of your hand.

Halve onions and slice halves into 1/2-inch-thick slabs. Slice zucchini into thick rounds (i.e., thick, so they’ll hold up under cooking). If the zucchini is large, I  halve it lengthwise, then cut into thick chunks (about 1″), but you can just cut medium zucchini into thick rounds; they will shrink in the roasting. Cut eggplant into 1-inch cubes. Cut the peppers (red bell and Anaheim) into large squares after removing stem and seeds.

Toss vegetables with olive oil and spread them on a rimmed baking sheet lined with foil or parchment paper or a silicone baking mat. (I use a baking mat.)

Place the pan in the oven. Cook until vegetables are very tender and lightly browned at the edges. This will take at least an hour. I recommend 75 minutes. Don’t worry about the vegetables being pretty; they will meld into the ratatouille. Use a wide spatula to turn the vegetables every 20 minutes or so.

When vegetables are done, move to the next step.

• 6 cloves garlic, chopped small

Set garlic aside to rest.

• 1 small or medium red onion, diced
• 1 tablespoon extra-virgin olive oil

Sauté onion until it is transparent in 4-qt sauté pan until it softens and becomes transparent, then add garlic and sauté for a minute. Add:

• 1 small can no-salt-added tomato paste

Cook, stirring, until tomato paste darkens somewhat. Add:

• 10-12 domestic white mushrooms, sliced thick
• 1.5 tablespoons Mexican oregano
• 1 tablespoon dried thyme
• 2 teaspoons dried marjoram
• 1 tablespoon freshly ground black pepper
• 1 teaspoon (or less) crushed red pepper – this is optional, but I like enough to add character

Sauté, stirring often, until mushrooms start to cook. Add

• 1 540ml (18-oz) can diced tomatoes — or two 10-oz cans (Ro-Tel Original diced tomatoes and green chiles)
• about 1/2 cup pitted Kalamata olives (I’m using pitted Niçoise olives today — they were out of Kalamata.)

The 18-oz can is a standard size here (I used this),  but in the US, the common size is 14.5 ounces for small can, 28 ounces for large. Two cans Ro-Tel Original diced tomatoes and green chilies is 20 oz, close to the amount I used. The idea is that the dish should be thick. Ro-Tel Original tomatoes are not particularly hot: green chilies are mild.

Stir tomatoes to mix with what’s in the sauté pan, and then move roasted vegetables from baking pan to sauté pan. Stir well. The dish should be quite thick. Optionally you can add:

• splash of balsamic vinegar

Cover and cook over low heat 30 minutes, stirring every now and then, until vegetables are very tender and imbued with juices and oil.

I’ll serve it over cooked kamut and (today) pinto beans, with a teaspoon of Bragg’s nutritional yeast sprinkled on top.

Written by LeisureGuy

14 February 2021 at 3:50 pm

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