July 22, 2007
I'm No Remy...
Nor does it dazzle like this (shedoesnthavekidsyetshedoesnthavekidsyet), but it was damn tasty!
It occured to me that the release of Ratatouille was brilliantly timed with the onset of the nightshade vegetables in the dish. When I opened my CSA box on Wednesday and saw: eggplant! zucchini! tomato! well, es mus sien.
I haven't made ratatouille since I gave up vegetarianism over 10 years ago. To be honest, I never really liked this dish. How, you ask in horror? This is how: you're from the Midwest and your version, like all your food, is drowning in cheese and tomato sauce.
There was something about the seasoning, too... the basil stewing with the pepper... so imagine my relief when I opened Mastering the Art and found the recipe was seasoned only with salt, pepper and parsley. (Parsley. If that isn't in season now, nothing is.) She also has you cook off almost all the tomato juice. Exactly.
And well, I like ratatouille sans sog, sans basil, with a mere smattering of cheese.
Better yet, I get it. I feel like we've travelled so far from where food comes from that the obviousness of combinations in traditional dishes is no longer obvious. I don't know whether to be more embarrassed of being outsmarted by a little rat or the marketing executives at Pixar, but here's to many more mid-summer ratatouilles to come.