Ratatouille

No,it is not just a movie about a rat .Ratatouille is a sort of vegetable stew and is wonderful to make at this time of year. Farmers markets have eggplant, zucchini ,and heirloom tomatoes. Kids won't like it, but adults surely will. It is a great change from single vegetable dishes.


Ingredients:

2 tablespoons of olive oil
2 cloves of garlic,diced
1 onion,sliced
1 small eggplant, peeled and diced
2 small zucchini peeled and sliced
4 large heirloom tomatoes chopped(I am passionate about the taste of heirloom tomatoes)or other vine ripened tomatoes.
2 tablespoons of tomato paste
2 teaspoons of chopped basil
2 teaspoons of chopped thyme
2 teaspoons of flat leaf parsley, diced
1/2 teaspoon(or more) kosher salt
Fresh ground pepper to taste

Preparation:

Add olive oil to pan and heat until hot, but not smoking
Saute  garlic and onions for about 3 minutes
Add eggplant and saute until no longer firm
Add zucchini and saute for about 2 minutes
Add chopped tomatoes and tomato paste
Simmer for about 5 minutes
Add herbs and salt and pepper
Simmer for 3 minutes
Serve

Serves 4

Chicken Marengo

This is a recipe I found and loved 40 years ago just after I got married.It uses bone in chicken breasts instead of boneless skinless breasts.The breasts with bone in make the result much more tender and succulent.

Ingredients:

4 Chicken breasts,bone in
1/4 cup all purpose flour
1/4 cup extra virgin olive oil
6 ounces button mushrooms,stems removed,and sliced
1 small shallot diced
1/2 cup dry red wine
1 cup beef stock
1 can(14.5 oz) petite diced tomatoes
2 cloves of garlic minced
1/2 teaspoon dry thyme
Salt and pepper

Preparation:

Preheat oven to 350 degrees
Salt and pepper chicken breasts
Dredge chicken breasts in flour until coated.Shake off excess flour
Heat oil in saute pan,until hot but not smoking
Saute chicken breasts on each side for about 2 minutes
Place the chicken in oven proof pan and place in oven for about 15 minutes
Meanwhile,saute shallot and garlic in saute pan until golden
Add mushrooms and cook until moisture is no longer given off
Add red wine and boil down until wine is reduced by half,about a minute
Add tomatoes,beef stock,and thyme and simmer for about 5 minutes
Remove chicken breasts from oven and add them to sauce
Simmer chicken with sauce together for about 5 minutes,then serve

Rice goes well with this dish.
Serves 4

Fruit Compote

In the summer,fruit is a refreshing way to jazz up your breakfasts and lunches.This recipe is one I have adapted from one my neighbor and friend Phyllis gave to me.I have kept it for years.She served it to me one summer when we were without power for several days.

Ingredients:

3 grapefruit peeled and broken into sections
1/2 cup of orange marmalade
1/2 cup sugar
2 cups fresh cranberries
2 bananas sliced

Preparation:

Remove membranes from sectioned grapefruit,collecting any juice that runs off
Set aside
In a small saucepan,add grapefruit juice and enough water to make 1 cup,then add sugar  and orange marmalade.
Boil mixture until sugar is dissolved
Add in the cranberries and boil entire mixture until the cranberries pop,about 10 minutes
Cool mixture
Put prepared grapefruit in a dish.A nice compote dish would enhance the presentation.
Pour cooled mixture over grapefruit
Add sliced bananas and serve

Serves 4