I learned this from Jamie Oliver- one of my favorite chefs. As with many of his dishes, this recipe is not precisely measured- go with the flow!
Saturday, July 25, 2015
Thursday, July 9, 2015
Baked Ratatouille Gratin
In Mastering the Art of French Cooking, Julia Child asserts that, "A really good ratatouille is not one of the quicker dishes to make..." Whether Julia would consider this version to be a "really good ratatouille" concerns me not. We love it and it is not only quick to make, but rather simple as well. We serve it with pasta and a nice crusty loaf of bread. I'll give Julia's version a try someday, when I have more time.