All About Ratatouille
With Disney's Ratatouille arriving in theatres, it makes perfect newspaper food section sense to write about ratatouille. The Daily News rescues us with their piece about the Provencal vegetarian classic:
The title dish is rib-sticking, peasant vegetarianism. Simply cook tomatoes, zucchini and other squash slowly in a stove-top skillet with the glories of the South of France: olive oil, peppers, onion and herbes de Provence, especially thyme. (The dried herb blend, which usually includes rosemary, marjoram, basil, bay leaf, thyme and sometimes lavender, is available in the spice aisle of most grocery stores.)Ratatouille (pronounced ra-ta-TOO-ee) is nearly idiot-proof. In all the years it has been a staple in our house, with many ad hoc variations, it has gone wrong only if I hurried the cooking down to 10 minutes.
Do Ratatouille Right [Daily News]
