Today's dinner menu is French! I used a recipe from the Around the World Cookbook by Abigail Johnson Dodge (which we checked out at the local library) to start and added/embellished a little bit to create my own version of Ratatouille. Ebabe enjoyed helping me count the vegetables while I cooked today. I counted in French... she counted 1,2,3,4,5,6,7,8,9,6,7,8,9,6,7,8,9. We're working on it!
To make Ratatouille, you will need:
1 medium eggplant
1 medium zucchini
4 TBSP olive oil
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped6 green onions
1 garlic clove
1 tsp fresh thyme leaves
10 cherry tomatoes, cut in half
2 TBSP balsamic vinegar
Be sure to wash all your vegetables well before you begin. Trim off the ends of the eggplant and cut into 1 inch chunks.
Heat oil in large saucepan over medium heat. Add the eggplant and peppers. Cook, stirring frequently, until almost tender, about 8 minutes.
While that is cooking, trim off the ends of the zucchini and cut it into ½-inch thick slices. Chop the green onions into 1 inch pieces, mince the garlic and prepare the thyme. Once the eggplant and peppers are tender, add the zucchini, garlic, onions and thyme.
Cook, stirring frequently until all the vegetables are tender (about 5-6 minutes). Add the tomatoes and vinegar. Cook, stirring frequently, until the tomatoes soften, about 2 minutes. Season to taste with salt and pepper.
Serve over pasta or eat alone. I would estimate that this would serve 6-8 adults.
For dessert, Bug and I prepared Clafoutis aux Myrtille (Blueberry Clarfoutis). Traditionally, this is made with pitted black cherries. Since I couldn't find any cherries at all, I went with blueberries.
To make Clafoutis aux Myrtille, you need:
Mix flour, pinch of salt, granulated sugar, eggs and milk in medium mixing bowl.
Butter and then sugar the bottom of an 8x8 baking dish using granulated sugar.
Pour in blueberries and spread evenly across the bottom of the pan. Pour the batter on top of the berries.
Bake for 35 to 40 minutes. Once the clafoutis has cooled down, sprinkle powdered sugar on top.
Voilà! You can serve it warm or room temperature.
The verdict: The girls enjoyed the vegetables in the ratatouille with a bit more balsamic vinegar to dip them in. Although they offered mild protests, they cleaned their plates without much coaxing. Chip, on the other hand, ate a few bites of zucchini and eggplant and then pushed the rest of the chunks to the side. He's definitely a meatatarian! I found the balsamic vinegar gave the eggplant, in particular, a nice zing. Overall, I think I'd definitely make it again.
Everyone loved the dessert. Bug said it tasted a bit like pancakes but better. I think this would be nice served with a spot of ice cream or whipped cream.
To make Ratatouille, you will need:
1 medium eggplant
1 medium zucchini
4 TBSP olive oil
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped6 green onions
1 garlic clove
1 tsp fresh thyme leaves
10 cherry tomatoes, cut in half
2 TBSP balsamic vinegar
Be sure to wash all your vegetables well before you begin. Trim off the ends of the eggplant and cut into 1 inch chunks.
Heat oil in large saucepan over medium heat. Add the eggplant and peppers. Cook, stirring frequently, until almost tender, about 8 minutes.
While that is cooking, trim off the ends of the zucchini and cut it into ½-inch thick slices. Chop the green onions into 1 inch pieces, mince the garlic and prepare the thyme. Once the eggplant and peppers are tender, add the zucchini, garlic, onions and thyme.
Cook, stirring frequently until all the vegetables are tender (about 5-6 minutes). Add the tomatoes and vinegar. Cook, stirring frequently, until the tomatoes soften, about 2 minutes. Season to taste with salt and pepper.
Serve over pasta or eat alone. I would estimate that this would serve 6-8 adults.
For dessert, Bug and I prepared Clafoutis aux Myrtille (Blueberry Clarfoutis). Traditionally, this is made with pitted black cherries. Since I couldn't find any cherries at all, I went with blueberries.
To make Clafoutis aux Myrtille, you need:
- 1 pint blueberries (washed and dried)
- 1/2 cup Granulated Sugar
- 1/2 cup Flour
- 3 Eggs (lightly beaten)
- 1 1/2 cups Whole Milk
- Pinch of Salt
- Powdered Sugar (to decorate)
Mix flour, pinch of salt, granulated sugar, eggs and milk in medium mixing bowl.
Butter and then sugar the bottom of an 8x8 baking dish using granulated sugar.
Pour in blueberries and spread evenly across the bottom of the pan. Pour the batter on top of the berries.
Bake for 35 to 40 minutes. Once the clafoutis has cooled down, sprinkle powdered sugar on top.
Voilà! You can serve it warm or room temperature.
The verdict: The girls enjoyed the vegetables in the ratatouille with a bit more balsamic vinegar to dip them in. Although they offered mild protests, they cleaned their plates without much coaxing. Chip, on the other hand, ate a few bites of zucchini and eggplant and then pushed the rest of the chunks to the side. He's definitely a meatatarian! I found the balsamic vinegar gave the eggplant, in particular, a nice zing. Overall, I think I'd definitely make it again.
Everyone loved the dessert. Bug said it tasted a bit like pancakes but better. I think this would be nice served with a spot of ice cream or whipped cream.
I need that dessert! Yum-O :)
Bon appetit! =>