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Thread: Julia's ratatouille

  1. #1
    Felice Guest

    Default Julia's ratatouille

    Well, I finally did it. Two hours on my feet in the kitchen preparing,
    cooking and assembling all the ingredients. It was the best damned rata I've
    ever had, but I doubt if I'll ever make it again. Anyone one want to come in
    and do it for me?

    BTW, the recipe is said to serve six. I had a third of it for lunch and the
    remaining two thirds for dinner. But hey, it's vegetables. right?

    Felice



  2. #2
    Kris Guest

    Default Re: Julia's ratatouille

    On Sep 3, 12:03*pm, "Felice" <fri...@comcast.net> wrote:
    > Well, I finally did it. Two hours on my feet in the kitchen preparing,
    > cooking and assembling all the ingredients. It was the best damned rata I've
    > ever had, but I doubt if I'll ever make it again. Anyone one want to comein
    > and do it for me?
    >
    > BTW, the recipe is said to serve six. I had a third of it for lunch and the
    > remaining two thirds for dinner. But hey, it's vegetables. right?
    >
    > Felice


    Sounds great! Which book is it from- her first?

    Maybe next time you should incorporate a "sous chef" to help prep.

    And think of it this way - you probably got your "five a day" all at
    once!!

    Kris

  3. #3
    Lynn from Fargo Ografmorffig Guest

    Default Re: Julia's ratatouille

    On Sep 3, 11:11*am, Kris <shanno...@hotmail.com> wrote:
    > On Sep 3, 12:03*pm, "Felice" <fri...@comcast.net> wrote:
    >
    > > Well, I finally did it. Two hours on my feet in the kitchen preparing,
    > > cooking and assembling all the ingredients. It was the best damned rataI've
    > > ever had, but I doubt if I'll ever make it again. Anyone one want to come in
    > > and do it for me?

    >
    > > BTW, the recipe is said to serve six. I had a third of it for lunch andthe
    > > remaining two thirds for dinner. But hey, it's vegetables. right?

    >
    > > Felice

    >
    > Sounds great! Which book is it from- her first?
    >
    > Maybe next time you should incorporate a "sous chef" to help prep.
    >
    > And think of it this way - you probably got your "five a day" all at
    > once!!
    >
    > Kris


    I made Julia's Duck a l'Orange when I was first married. It took an
    entire day and dirtied every dish/utensil in the kitchen. It was
    good. A month later I made Duck a l'Orange from the big red Betty
    Crocker cook book. Took about an hour and a half (@ including clean-
    up and we couldn't tell the difference :-)

    I think I'm a little more sophisticated now and would know whether it
    was Julia or Betty. Saint Julia, Child of God, (may her memory be
    for a blessing) remains my patron saint; but Betty's my primary
    resource!

    Lynn in Fargo
    Going to buy a new (hardcover) copy of Mastering the Art . . .

  4. #4
    Felice Guest

    Default Re: Julia's ratatouille


    "Kris" <[email protected]> wrote in message
    news:[email protected]...
    On Sep 3, 12:03 pm, "Felice" <fri...@comcast.net> wrote:
    > Well, I finally did it. Two hours on my feet in the kitchen preparing,
    > cooking and assembling all the ingredients. It was the best damned rata
    > I've
    > ever had, but I doubt if I'll ever make it again. Anyone one want to come
    > in
    > and do it for me?
    >
    > BTW, the recipe is said to serve six. I had a third of it for lunch and
    > the
    > remaining two thirds for dinner. But hey, it's vegetables. right?
    >
    > Felice


    Sounds great! Which book is it from- her first?

    Maybe next time you should incorporate a "sous chef" to help prep.

    And think of it this way - you probably got your "five a day" all at
    once!!

    Kris

    Someone posted the recipe here a short while ago, but I don't know the
    source. Next time I plan to take the ingredients and the recipe to my SIL
    and sit in his kitchen and sip wine while he does the work.

    Felice



  5. #5
    aem Guest

    Default Re: Julia's ratatouille

    On Sep 3, 9:03 am, "Felice" <fri...@comcast.net> wrote:
    > Well, I finally did it. Two hours on my feet in the kitchen preparing,
    > cooking and assembling all the ingredients. It was the best damned rata I've
    > ever had, but I doubt if I'll ever make it again. Anyone one want to come in
    > and do it for me?
    >

    I think of that recipe as conveying one of the first major lessons I
    learned from Julia's books. As I recall it, the main point was to
    strive to cook each component, i.e., each individual vegetable, to its
    own point of perfection, and yet to have them combine and meld their
    flavors. So prep work was key, as was attention to why you were doing
    it her way.

    Many other recipes ignore the differing cooking requirements for each
    component, so that degrees of doneness vary, or more commonly the
    whole thing turns to mush. Her way clearly showed me that a good
    recipe is far more than a list of ingredients, that how you cook a
    dish can be far more important.

    Make it a few more times while summer produce is nice. It'll improve
    your knife skills, too. -aem

  6. #6
    Felice Guest

    Default Re: Julia's ratatouille


    "aem" <[email protected]> wrote in message
    news:[email protected]..
    > On Sep 3, 9:03 am, "Felice" <fri...@comcast.net> wrote:
    >> Well, I finally did it. Two hours on my feet in the kitchen preparing,
    >> cooking and assembling all the ingredients. It was the best damned rata
    >> I've
    >> ever had, but I doubt if I'll ever make it again. Anyone one want to come
    >> in
    >> and do it for me?
    >>

    > I think of that recipe as conveying one of the first major lessons I
    > learned from Julia's books. As I recall it, the main point was to
    > strive to cook each component, i.e., each individual vegetable, to its
    > own point of perfection, and yet to have them combine and meld their
    > flavors. So prep work was key, as was attention to why you were doing
    > it her way.


    > Many other recipes ignore the differing cooking requirements for each
    > component, so that degrees of doneness vary, or more commonly the
    > whole thing turns to mush. Her way clearly showed me that a good
    > recipe is far more than a list of ingredients, that how you cook a
    > dish can be far more important.
    >
    > Make it a few more times while summer produce is nice. It'll improve
    > your knife skills, too. -aem


    OK, everyone, pay attention. That's exactly why Julia's recipes always turn
    out perfectly! Each of the vegs retained its own flavor and crispness, and
    seeding and de-juicing the tomatoes kept the finished dish from being soggy.
    I was amazed!

    Yeah, I guess I should do it again, especially with a great farmers market
    just a block away!

    Felice




  7. #7
    Omelet Guest

    Default Re: Julia's ratatouille

    In article <h7opc6$5v7$[email protected]>,
    "Felice" <[email protected]> wrote:

    > Well, I finally did it. Two hours on my feet in the kitchen preparing,
    > cooking and assembling all the ingredients. It was the best damned rata I've
    > ever had, but I doubt if I'll ever make it again. Anyone one want to come in
    > and do it for me?
    >
    > BTW, the recipe is said to serve six. I had a third of it for lunch and the
    > remaining two thirds for dinner. But hey, it's vegetables. right?
    >
    > Felice


    No jpgs? :-)
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  8. #8
    Becca Guest

    Default Re: Julia's ratatouille

    Felice wrote:
    > Well, I finally did it. Two hours on my feet in the kitchen preparing,
    > cooking and assembling all the ingredients. It was the best damned rata I've
    > ever had, but I doubt if I'll ever make it again. Anyone one want to come in
    > and do it for me?
    >
    > BTW, the recipe is said to serve six. I had a third of it for lunch and the
    > remaining two thirds for dinner. But hey, it's vegetables. right?
    >
    > Felice


    Felice, I made Julia's ratatouille many years ago and I said the same
    thing, never again. It was good, though.


    Becca

  9. #9
    Giusi Guest

    Default Re: Julia's ratatouille


    "Felice" ha scritto nel messaggio

    > Well, I finally did it. Two hours on my feet in the kitchen preparing, >
    > cooking and assembling all the ingredients. It was the best damned rata
    > I've > ever had, but I doubt if I'll ever make it again. Anyone one want
    > to come in and do it for me?
    >
    > BTW, the recipe is said to serve six. I had a third of it for lunch and
    > the > remaining two thirds for dinner. But hey, it's vegetables. right?
    >
    > Felice


    Wow! What a consumer! Anyway, I always make huge pots of ratatouille if I
    make it for that reason, that if you are going to cut it all up, might as
    well do a LOT.



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