I recently discovered I actually love puff pastry. I had made a recipe once before and had opted for the expensive, artisanal kind at my grocery store and it turned out incredibly greasy. Turns out most puff pastry is not greasy – just delicious. No now I buy the conventional brand – but do let me know if there is another, more organic brand you like. All I know is I’m not making it myself. I’m just lazy that way.
I’ve never really liked ratatouille because I find it kind of slimy and juicy. I like my veggies more roasted, less wet. But I decided to give it another shot when I found this recipe on Smitten Kitchen. And um, please don’t compare my picture to hers. Because you’ll notice a whole lot more goat cheese and a whole lot less symmetry. I pretty much followed the recipe, so I’m not going to repost it. But if you find the idea of thin slicing a bunch of veggies intimidating like I did it was actually pretty easy. I don’t even have a mandolin, just a semi-sharp knife. The best part was the baggie of leftover slice veggies I sautéed up the next day – recipe for that to come. So now I’m a big fan of ratatouille! I just needed to find the optimal way to cook it.
Any favorite ways to cook up ratatouille? I’m all ears.
mmm, anything with goat cheese must be yummy. I haven’t commented before, but I’m in the same csa, I believe, so enjoying following along.
as for ratatouille, I have a recipe from the Flying Biscuit Cafe Cookbook from Atlanta that I love, it is a tasty hearty dish, with the usual eggplant, squash, tomatoes, but also pasta, cheese, red wine…and makes quite a bit. (I recommend sharing the food and especially the rest of the wine with others…) if you want more info on it, let me know.
everything about puff pastry makes me happy…especially when it is covered in veggies and goat cheese 🙂
Come and link up this delicious dish too…http://inherchucks.com/2012/06/27/whats-in-the-box-32/.
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