That ratatouille. The white balsamic, and the cooking until jammy changed it ENTIRELY from something I’ve never really liked to something I cannot wait to cook again. I’m so glad that we now have air conditioning so I wasn’t afraid to turn on the oven for that long. (I still made it at night and used the fan!). Usually the recipe is all I need, but this is one where your walk-through was important to get me started, and to give me confidence to forge ahead and feel relaxed about it.
Regarding the pans, for others who might be curious: I gave away our roasting pan last fall, so, with the choice of sheet pans, loaf pans, or two 9x13 Pyrex, I went with the latter. Filled both to the tiniest hill above the rim. Total success.
So nice to read all of this! I made an enormous batch last night, and I've been spooning it over everything today. I froze two quarts of it to bring camping with us next weekend, but I think I might need to make another batch in the interim. I, too, was not a fan of ratatouille until I made it the jammy way. Thanks so much for writing and sharing your notes re roasting pans :) :) :)
That ratatouille. The white balsamic, and the cooking until jammy changed it ENTIRELY from something I’ve never really liked to something I cannot wait to cook again. I’m so glad that we now have air conditioning so I wasn’t afraid to turn on the oven for that long. (I still made it at night and used the fan!). Usually the recipe is all I need, but this is one where your walk-through was important to get me started, and to give me confidence to forge ahead and feel relaxed about it.
Regarding the pans, for others who might be curious: I gave away our roasting pan last fall, so, with the choice of sheet pans, loaf pans, or two 9x13 Pyrex, I went with the latter. Filled both to the tiniest hill above the rim. Total success.
So nice to read all of this! I made an enormous batch last night, and I've been spooning it over everything today. I froze two quarts of it to bring camping with us next weekend, but I think I might need to make another batch in the interim. I, too, was not a fan of ratatouille until I made it the jammy way. Thanks so much for writing and sharing your notes re roasting pans :) :) :)
Good news! Thank you!
Thanks so much Ali for including my salad!
That ratatouille looks devine. I think I will try canning it for quick winter dinners. Thank you for the inspiration!
An honor to be included here, always! ❤️❤️
Sadly, I was out of town & my basil flowered while I was gone. Can I still make pesto with it?
Should be fine! I would pick off the flowers and leave out any tough stems, but soft stems are fine. Go for it!
Making pesto today - my basil plants are exploding. Thank you for all the great inspiration!
On Sunday we went to the local farmer's market to get everything for ratatouille...it was delicious! Thank you for sharing such a delicious treat!
Your ratatouille looks simple and delicious. I can’t wait to try it!
The last couple of weeks have been all about corn. Here are a few recipes I’ve enjoyed:
https://www.bonappetit.com/recipe/grilled-corn-tiger-salad
https://smittenkitchen.com/2013/08/burst-tomato-galette-with-corn-and-zucchini/
https://www.bonappetit.com/recipe/grilled-corn-tiger-salad