20 August 2008
La Ratatouille de Renee…
Posted by marc under: Menu, special dishes, and more .
Ratatouille dish has became the epitome of Provencal cuisine, particularly since the PR effect of a certain Walt Disney animation movie…
I still keep warm memories of my mom’s ratatouille. She used to make it at least once a week, usually on Saturday, which was a market day in my native town. I still vividly remember carrying home full basket of eggplants, zucchini, tomatoes, onions, and most important garlic from the overcrowded and loud produce market. Provencal markets are certainly the most colorful and produce-rich markets of France. From the olive stands to the charcutier and cheese stands, you pretty much can fill your pantry with all the necessary cooking ingredients, plus some extra local favorites such as la cade ( a flat chick pea mixture cooked on large flat sheet tray) or le chichi-frigi (called in America ).
But let’s go back to my mom’s ratatouille… The secret of a great ratatouille is to cooked slowly the vegetables together, and add a liberal amount of garlic for added extra-flavors. It was the perfect accompaniments to the roti d’agneau (lamb roast) which was filling my mom’s kitchen with amazing cooking smells…I am hungry just thinking about it.
It is kind of ironic that this Provencal dish, described in the past as the dish of the working class (due to its cheap ingredients) is now the image of Provencal cuisine in France and abroad.
Renee used our mom’s recipe to make our special Chloe’s ratatouille, adding her own Chef magic to the dish (such as zest of oranges that gives the dish a welcome freshness).
Our ratatouille will served as accompaniment for our Crepe au Poulet this week (the Plat du Jour is served Wednesday through Friday).
Ratatouille, Crepe, and a good glass of Rose will transport you directly to France.
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