With holiday entertaining just around the corner, I love this ratatouille for its simplicity, presentation and better yet, low maintenance. All you need to do is slice, stack, and bake. The majority of the time spent for this dish is in the baking, which frees you up to do other things – like preparing other parts of your feast or getting ready to look your best! Either way, it’s a win win.
Ingredients: (serves 4-6)
- 1 Japanese eggplant (you can use regular eggplant too, I like the Japanese eggplants as they’re bigger in girth, which works better for stacking)
- 4 medium tomatos
- 1 large zucchini or 2-3 small ones
- Olive oil
- 1 teaspoon of dried thyme, or fresh if you have it
- Fresh basil
- Salt, to taste
- Pepper, to taste
For those of us living in the northern hemisphere, winter is definitely here. With the shorter days, blustering winds, occasional snow, and sub-zero temperatures, this kind of climate calls for food of a heartier kind that warms both body and soul. So earlier this week, with that in mind, I made pot au feu, a traditional French beef stew and also the origin and inspiration behind the much loved Vietnamese phở noodle soups (also pronounced the same way). Not only is pot au feu hearty, but it lends itself well to communal eating as well… if you wish.
At its heart, pot au feu is made from stewing a combination of different cuts of meats and bone. It’s up to you what you use, there really isn’t a wrong way. Select both fatty and leaner cuts of meat, along with cartilaginous bone and you’ll have a great pot au feu on your hands. You’ll also be using seasonal root vegetables to round out your stew. Again, it’s up to you what you put in. I like the combination of carrots, turnip, and onions – potatoes and celery are also popular additions.
Ingredients: (serves 4-5)
- 1 lbs. of beef shoulder roast (preferably with the bone), leave whole
- 1 lbs. of beef round roast, leave whole
- 1 oxtail and or 3-5 pieces of bone marrow
- 0.75 lbs. of beef sirloin or other lean meat, leave whole
- 7 small to medium carrots, peeled, halved lengthwise, and coarsely chopped
- 2 large turnips or 4 to 5 small turnips, peeled and coarsely chopped
- 1 medium spanish onion, peeled and quartered
- 1 leek (the white part only), coarsely chopped
- 1 bouquet garni made with thyme, rosemary, and bay leaves (Go easy on the rosemary as a little goes a long way. You should have a loose bundle of mainly thyme with about 8 to 10 small to medium stems, 1 to 2 stems of rosemary, and about 2 to 3 bay leaves, depending on the size of your leaves.)
- 4 cloves or 1/2 a teaspoon of ground cloves if you don’t have the full ones
- 1 tablespoon of sea salt
- coarsely ground pepper, to taste
A bouquet garni is a bundle or sachet of herbs that you assemble and add to something you’re boiling or stewing for a prolonged period of time like a soup, stock, or stew. The bundling or sachet allows you to remove the herbs quickly and easily once what you’re making has enough flavour – not unlike a tea bag. French stocks in particular strive to be crystal clear, and so the bouquet garni is key in helping to achieve this.
What you include in a bouquet garni will depend on what you’re making, but generally, thyme and bay leaves are used as a base. Other herbs that can be added or asked for in a recipe include:
Some recipes also ask for certain vegetables like carrots, celery, and onions to also be included in the bouquet garni. For those recipes, it’s better to use a sachet method as the vegetables can break down over the course of cooking. Some also wrap everything up inside a few layers of leeks that have been halved lengthwise and tie it together.
Assembling a bouquet is very easy. There are two main methods:
1) Stack and bundle your herbs together and tie it tightly together with a string
2) Place them into a tea bag or cheese cloth and tie that tight with a string
Voilà, You’re ready to go!