{"id":2896,"date":"2017-09-05T13:58:59","date_gmt":"2017-09-05T19:58:59","guid":{"rendered":"https:\/\/vegetatingwithleslie.org\/?p=2896"},"modified":"2017-10-24T11:30:58","modified_gmt":"2017-10-24T17:30:58","slug":"csa-summer-veggies-kinda-like-in-the-movies","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=2896","title":{"rendered":"CSA summer veggies…kinda like in the movies"},"content":{"rendered":"

Published in Bob’s Fresh and Local<\/a> Farm Newsletter 9\/6\/2017.<\/em><\/p>\n

Remember the Pixar movie, Ratatouille<\/em>? My grandson showed it to me a couple of years ago as part of his educate grandma project. I loved it! This week I thought it might be fun to try out their special version of ratatouille, called “Confit Bayildi,” created by Chef Thomas Keller.<\/p>\n

\"\"<\/a>
Confit Bayildi after cooking with extra sauce drizzled on top. Best to use a cast iron pan with vented lid. I was preparing three smaller portions so had to improvise.<\/figcaption><\/figure>\n

The difference between Chef Keller’s recipe and the ratatouille I usually make is mostly about technique and presentation. Ratatouille is a savory veggie stew, and it’s a must at the peak of the growing season since it uses everything: tomatoes, bell peppers, onion, garlic, summer squash, zucchini, eggplant, basil and\/or rosemary. This special version, though, includes arranging the veggies for cooking and serving in concentric circles on top of a rich sauce, making a beautiful, colorful dish.<\/p>\n

ChefSteps has a Youtube video<\/a> (https:\/\/youtu.be\/iCMGPRiDXQg) that demonstrates the technique, which is great to know not just for Confit Bayildi but for other wonderful dishes like a crustless creamy apple tart. First select, wash and cut up your veggies, trying to choose veggies approximately the same circumference: zucchini, summer squash, plum or smallish tomatoes, eggplant. In the video, the chef peeled and cut the tomatoes by hand into thin, round slices, then used a mandolin for the rest. I cut them all by hand and didn’t peel the tomatoes since I know ours are organic, and I like eating the peel. Any parts of these veggies you don’t use should go into your blender along with lots of garlic, a cut up onion or two and a cut up red bell pepper or two. \u00a0Add some extra virgin olive oil, salt and rosemary or basil, and blend until you have a smooth, thick sauce. Check the seasoning, making certain it is strong enough to carry the veggies. I like adding a little crushed red pepper as well.<\/p>\n

Spread the sauce at the bottom of a cast iron pan or other heavy dish, and arrange the cut up veggies rhythmically in concentric circles on top of the sauce: zucchini, summer squash, eggplant, tomato, then repeat. When the dish is filled, drizzle additional olive oil over the top, and sprinkle with salt. Cover with parchment with a steam hole so the veggies don’t stew, and bake at 350 degrees for about an hour. When finished, drizzle a little more extra virgin olive oil, sprinkle with fresh chopped herbs — and I squeezed a few drops of lemon juice over the top as well, which always seems to me to brighten the flavor. Finally, I drizzled remaining sauce over the top.<\/p>\n

\"\"<\/a>
Ratatouille soup…mmm mmm good.<\/figcaption><\/figure>\n

I had some extra cut up veggies after I made this, so I made ratatouille soup, easy peasy. Just put lots of garlic and minced onion into a soup pot with extra virgin olive oil, and saute briefly. Add tomatoes and a little water, and simmer for a few moments. Add all the other cut up veggies and water to barely cover. I usually start with about 1 TB of salt to a gallon of soup and 1\/2 tsp. hot paprika. I add chopped fresh herbs like parsley, basil or rosemary after the soup finishes cooking and I turn off the heat. Taste and reseason to your taste. Less or no water would, of course, give you the traditional ratatouille. Enjoy!<\/p>\n

And a few memories of this week on the farm:<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n

For more, visit my blog, vegetatingwithleslie.org<\/a>, \u201cLike\u201d me on FaceBook<\/b>\/Vegetating with Leslie or follow me on Twitter<\/b>, @vegwithleslie.<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

Published in Bob’s Fresh and Local Farm Newsletter 9\/6\/2017. Remember the Pixar movie, Ratatouille? My grandson showed it to me a couple of years ago as part of his educate grandma project. I loved it! This week I thought it might be <\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":3245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[150,6,3,7],"tags":[],"class_list":["post-2896","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-csa","category-entrees","category-recipes","category-soups"],"yoast_head":"\nCSA summer veggies...kinda like in the movies - Vegetating with Leslie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vegetatingwithleslie.org\/?p=2896\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CSA summer veggies...kinda like in the movies - Vegetating with Leslie\" \/>\n<meta property=\"og:description\" content=\"Published in Bob’s Fresh and Local Farm Newsletter 9\/6\/2017. 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