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Sunday, January 23, 2011

Rat Patootie

I didn't take any full on mise pix of this set up but told a pal I'd put this recipe up for her. Who doesn't love Ratatouille?? :D


3 T Olive Oil
2 Cans Fire Roasted Diced Tomatoes
1 Sweet Yellow Onion, sliced thin
3 Garlic cloves, minced
1 T. Balsamic Glaze (see note)
1 t. Herbs de Provence
2 Zucchini
2 Yellow Squash
2 Baby Aubergine (Eggplant)

1. Preheat oven to 350*F. Use 1 T of the olive oil to coat a large casserole dish.
2. In a large sauté pan over med-high heat, sauté onion in remaining olive oil for 5-7 minutes until starting to caramelize. Add in minced garlic and sauté one minute more. Add fire roasted tomatoes and balsamic glaze to the pan and stir the bottom well. Bring to a low simmer and cover. Let simmer for 15 minutes.
3. Wash vegetables and slice them all thin on a mandolin (or cut them by hand if your knife skills are up to par). Try to keep them 1/4” thick and uniform. Layer vegetables in the oiled casserole dish.
4. Toss herbs de provence into tomato sauce, stir, season with salt and pepper and pour evenly over the top of the sliced vegetables.
5. Bake for 45 minutes. Top with shredded Parmesan if you like.

*Note: You can make your own balsamic glaze by reducing at least 1 cup of balsamic vinegar (or more) by half in a saucepan over medium heat. Simmering is the key here. This reduction can then be stored in an airtight container in your fridge for at least 2 weeks.


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Some of What I've Been Bizzy Doin'

I've really let this thing go eh? Wow.. Okay. Well I'm back. Or.. at least I'm trying. School and work have been kicking my butt, royally. Until I get the chance to work on my christmas baskets I did this year I thought I'd add some things that I've been doing at work. It's a real feat for me to remember to remember to take any pictures at all with my phone, let alone remember to bring my camera to work, so I apologize for the quality of some of these. It'll be something I plan on working on soon here once banquets pick back up..

These are belgian endive spears with lobster salad
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Creamy Lemon Dill Potato Salad
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Wild Mushroom Salad
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Black-eyed Pea Salad
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Canapes of Coconut Cornbread with Huckleberry Cream and Smoked Chicken
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Canapes of Sesame Rounds with wasabi cream, seared ahi tuna and pickled ginger
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Garden Salads
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Crostini with Saga Bleu Cream and Cabernet Poached Pears
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Brushetta of Marinated Slow Roasted Romas and Fresh Mozzarella drizzled with Basil Oil
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Large Cheese Display
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Mini Cheese Display
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Antipasto Display of Grilled Vegetables
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Aaaaaand.. the chick who did it all. I like my new work jackets :)
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Okay, so enough messing around.. I'll get on some stuff here soon. Adeiu!