Om Nom Nom: Atypical Ratatouille
This is the first even-wrong ratatouille I've made all season, because I usually end up eating the peppers first so I never have eggplant, squash, and peppers at the same time. This time, I had one green pepper, and Farmer John warned us that our onions were fragile and had to be used quickly. (Cut for length)
So, one large white onion, sauteed in olive oil, with half a "zebrine" (purple and white striped) eggplant, a finely chopped garlic scape, a couple of small patty pan squash, a pepper, and a can of peeled plum tomatoes, with a handful of basil leaves and some fresh thyme. All typical enough, but I also had not-enough haricots verts to do anything with* so I threw them in--with some large chunks of textured vegetable protein, which are like chunks of sausage. At that point I figured that I'd moved far enough off the ratatouille mark to just call it a Greek-style vegetable stew, so I chucked in some balsamic vinegar** and cinnamon.
I have mostly-whole wheat mixed grain bread rising, so if I can wait long enough, I can bake a big oval peasant loaf and dunk it into the bowl of stew.
*After I put them into the stew I realized that I have small red potatoes that would have made a nice salad if poached with the HV. Oh well.
**If I drank, I'd probably have an open bottle of red wine and just use a glass of it or empty the bottle.
Oh, speaking of wine--for a fic, could somebody name-check a wine that'd be about $60 a bottle (liquor store price) that would be good with magret de canard?
So, one large white onion, sauteed in olive oil, with half a "zebrine" (purple and white striped) eggplant, a finely chopped garlic scape, a couple of small patty pan squash, a pepper, and a can of peeled plum tomatoes, with a handful of basil leaves and some fresh thyme. All typical enough, but I also had not-enough haricots verts to do anything with* so I threw them in--with some large chunks of textured vegetable protein, which are like chunks of sausage. At that point I figured that I'd moved far enough off the ratatouille mark to just call it a Greek-style vegetable stew, so I chucked in some balsamic vinegar** and cinnamon.
I have mostly-whole wheat mixed grain bread rising, so if I can wait long enough, I can bake a big oval peasant loaf and dunk it into the bowl of stew.
*After I put them into the stew I realized that I have small red potatoes that would have made a nice salad if poached with the HV. Oh well.
**If I drank, I'd probably have an open bottle of red wine and just use a glass of it or empty the bottle.
Oh, speaking of wine--for a fic, could somebody name-check a wine that'd be about $60 a bottle (liquor store price) that would be good with magret de canard?