Seattle Sunday Ratatouille with Filet Mignon
Posted on March 25, 2012
Last night Ash and I decided to stay in and watch Ratatouille (her favorite movie). I was in a chill mood myself.
This morning when we woke up, after tennis lessons and after we got our table lacquered…Ash decided she wanted to make Ratatouille; I was in the mood for filet mignon. We picked Maggie up and headed to Pike Place market.
Stopping by Franks Produce…we bought: zucchinis, sweet potatoes, squash, button mushrooms, crimini mushrooms, vine tomatoes, egg plant and shallots. I stopped by BB-Ranch and bought 7 cuts of filet mignon.
We decided to stop by Sur La Table and buy something(s). I finally got a real apron (red)…think of an apron as a huge napkin We bought a sick casserole baking dish, a mandolin and olive tray (unrelated to tonight’s dinner…but Ash wanted it:)
We got home at literally 4:45pm and just started slicing and dicing via the mandolin. I think its awesome.
If you have not seen the movie Ratatouille…(spoiler)…in the end the rat (Remi) cooks Rataouille for a very tough critic who in turns loves the dish and everyone lives happily ever after:)
….and Mark just passed to torch, so I am taking over :0)
I LOVE Ratatouille (the movie)…and have been wanting to make the dish for sometime now. Mark failed to mention that we also had our first French lesson last yesterday so we were especially in the mood for a traditional French dish. I did a little research on different recipes and honestly they were all across the board, which was a bit surprising to me. Mark, seeing the window of improvisation, decided to capitalize on the opportunity :0) so we totally made our own recipe going on what is depicted in the movie….a little scary but it turned out amazing!
We stopped by Frank’s produce and picked up…
- 4 small zucchinis
- 4 small squash
- 1 large eggplant
- 2 shallots
- 3 vine tomatoes
- about 3 handfuls of button mushrooms
- 2 sweet potatoes
- Italian parsley
You will also need….
- parmesan cheese, to taste
- olive oil, to taste
- 1 can of tomato base (either chopped/diced or a tomato bisque- which we used)
- salt & pepper to taste
First, preheat the oven to 350 degrees. Then…get to slicing! Slice the zucchinis, squash, mushrooms, tomatoes, eggplant, shallots and sweet potatoes. Blanch the sweet potatoes for about 2 minutes and then immediately put them into a cold bath to cool and strain.
In a saucepan, empty your tomato base and season to taste (we used salt, pepper, 1 clove of minced garlic, parmesan and two sprigs of thyme). When the tomato base starts to boil, turn the heat off and remove the sprigs.
Prepare your baking dish…drop about 1-2 teaspoons of olive oil in the dish and coat the sides. Empty the tomato base in the dish and coat the bottom evenly….then start arranging the prepared vegetables in rows on top of the base. We arranged- eggplant, zucchini, squash, shallot, tomato, sweet potato and mushroom…continuously…over and over.
Mince two more cloves of garlic and mix with 1/2 cup chopped parsley and the leaves of three thyme sprigs in a small mixing bowl. Then sprinkle the mix over the vegetables…adding a layer of parmesan cheese (don’t be shy!), salt and pepper.
Drizzle olive oil over the rows and then pop the baking dish in the oven and cook for about 45-60 minutes. You will know the ratatouille is done when you can poke a fork through the veggies and you can see the veggie juices boiling. Do not wait for browning.
In the movie there are two things that puzzle me…the need for parchment paper (which I LOVE parchment paper but didn’t feel was necessary at all) and the fact that ratatouille was served as a main course. This dish is so light, I think it definitely needs to be served as a side. It was perfect with Mark’s filet mignon and Annette’s basmati rice!
We plated and enjoyed our Sunday feast while enjoying a 2007 Zerba Tempranillo – delish!!!