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  1. Ratatouille from Ratatouille!

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    July 19, 2013 by Emily

    remyyes, sometimes I get inspired to make dishes from kids movies.. and YES, I DID just put a picture -cartoon though it may be- of a rodent on a food blog.

    Anyways, while it’s called Ratatouille in the movie, which is really more of a stew, the dish is actually a riff on Confit Byaldi… which is the lovely layered casserole you see!
    ratatouille4

    All those layers look really fancy and impressive right? Trust me, it looks way more time consuming that it actually is!

    Tomato-pepper sauce:
    1 orange or red bell pepper, seeds and ribs removed
    2 tablespoons extra virgin olive oil
    1 teaspoon minced garlic
    1/2 bulb fennel, diced fine
    1/2 cup yellow onion, diced fine
    2 large tomatoes (about 12 ounces) diced fine, keep the juices!
    1 teaspoon rosemary chopped
    4-5 sage leaves chopped
    1 teaspoon salt

    Veggies, cut into 1/4 inch thick rounds:
    1 small eggplant, halved and sliced into half moons
    1 zucchini
    1 summer squash
    2 tomatoes, halved and sliced into half moons

    Vinaigrette:
    1 tablespoon tomato-pepper sauce
    1 tablespoon olive oil
    1 teaspoon balsamic vinegar

    Heat your oven to 450 degrees and roast the pepper for 10-15 minutes or until the skin starts to pucker. remove from the oven and set aside, once the peppers cooled a bit you will be able to pinch the skin off the pepper, then dice fine. Combine oil, garlic, fennel and onion in a skillet over medium heat and cook until soft. Add the tomatoes, tomato juices, chopped peppers and herbs to the pan and reduce heat to low, cooking the vegetable mixture until most of the liquid is gone. Reserve 1 tablespoon of sauce for vinaigrette then spread the rest in the bottom of a 9×13 baking dish.

    To assemble the vegetables, preheat over to 350 degrees. Then layer alternating slices of vegetables on top of the sauce, overlapping so that 1/4 inch of each slice is exposed. look how pretty:
    ratatouille1

    ratatouille2
    Cover with foil and bake for 60 minutes or until the veggies are tender to the tip of a knife.

    Remove foil and top with vinaigrette and return to oven for 15 minutes. Serve warm with a chunk of good crusty bread, and a glass of wine wouldn’t hurt either :)

    ratatouille3

    Jenn and I killed this entire pan last night, and wanted more!


  2. Zucchini Overload Means We Must Make Zucchini Bread!

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    July 18, 2013 by Emily

    zucchini-bread
    Summer squash season has started, and as expect my CSA basket is overflowing with Zucchinis. Well, Alex “just can’t” eat it, yes I’m marrying a picky eater. But just like a lot of picky eaters.. if he can’t SEE the offending ingredient he doesn’t really care. Thank goodness for zucchini bread!

    This makes 2 loaves

    3 eggs
    1 cup unsweetened applesauce
    3/4 cup white sugar
    1/2 cup brown sugar
    2 1/2 cups grated zucchini
    1 tablespoons vanilla extract
    1 cup all-purpose flour
    2 cups wheat flour
    1 heaping tablespoon pumpkin pie spice
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt

    Preheat oven to 350°F.

    Grease and flour two 8×4 inch loaf pans, if you want to “belt and suspenders” it go ahead an line the pans with parchment as well.
    Place all the grated zucchini in a tea towel and squeeze out the extra liquid.In a large bowl, beat the eggs with a whisk then stir in oil and sugar, then zucchini and vanilla.Combine flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt.Stir this into the liquid mixture until just combined. Divide the batter into prepared pans.

    Bake loaves on center rack for 60 minutes or until a tester inserted into the center comes out clean.


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