The Four
Ratatouille, Mouth tape revisited, Fig Salad with Burrata and Basil, Superthrive
Hi Everyone,
Welcome to The Four and midweek in July. I’m so glad you’re here.
It’s been beautiful in southern California, not too hot, and no more June gloom. I am relishing it because we are soon headed to the heat and humidity of Virginia for a family reunion. The humidity hits me like a brick every time I exit Norfolk International for the first time. Then I get used to it.
Today you’ve got two recipes to try, one for my version of a French classic, ratatouille, and a delicious salad using figs, prosciutto, burrata and basil. News flash: I’ve changed my mouth tape and have one to suggest, and I’ll tell you about my secret weapon for beautiful plants. Read on.
1. Ratatouille
It’s summer and the zucchini and eggplant are abundant, not to mention the tomatoes. Ratatouille is the perfect dish to make right now. I grew up eating my mom’s ratatouille, though as a child, it wasn’t my favorite. When I moved to France, I had my mother-in-law’s version, which was a little different, but my appreciation grew. While living in Paris, I discovered the cooking of Patricia Wells and my version is an adaptation of a recipe from her book, Bistro Cooking. The revelation for me was cooking the vegetables separately so that they retain more of their individual flavor, texture, and color. There are differing opinions though. Many French recipes cook ratatouille much longer to create a jammy, vegetable stew that is very delicious, but not my preference. There is also the layering camp, cooks who prefer to layer the vegetables then cook the stew for an extended period in the oven or on the stovetop. Anyway you make it, this dish shouts “summer” from the rooftops, and if you’re using fresh produce at the peak of flavor, you can’t go wrong. Ratatouille can be a side or the main course if you serve it with rice. It can be served hot or cold, and it tastes even better the next day.
If you have leftovers, stir in some steaky fish like cod or swordfish and simmer until the fish flakes. Or use leftover ratatouille as an omelet filling with a little cheese.
Equipment Needed:
Recipe:
1 medium eggplant
1 lb zucchini (about 3 medium)
1 large yellow onion
2 red bell peppers
5 garlic cloves, minced
2 lbs tomatoes (Roma is best) or one 28-oz can diced tomatoes
¼ c chopped parsley
¼ c chopped basil
1-2 sprigs fresh rosemary
1-2 sprigs fresh thyme
1 bay leaf
Kosher salt and black pepper
1 T herbes de Provence
6 T extra virgin olive oil, divided
1 t red wine vinegar
Peel the eggplant and dice the flesh into ½” x ½” cubes. Toss the eggplant cubes with 1 teaspoon salt, transfer to a colander and let drain while you prepare the other vegetables (this step is optional, but I do it if I have time).
Dice the zucchini into ½” x ½” cubes. Set aside.
Dice the onions and peppers. Mince the garlic.
If using whole tomatoes, blanch them for 15 seconds in a pot of boiling water. Use a slotted spoon to remove them to a bowl of ice water. Drain, peel (the skins will slip right off), and core the tomatoes. Cut them in half and squeeze to remove most of the seeds and some juice as well. Dice the flesh. Set aside.
In a large heavy Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onions and peppers, sprinkle with a little salt, and cook slowly, stirring occasionally, until beginning to soften but not brown, 8-10 minutes. Stir in the garlic and cook for 1 more minute. Remove vegetables from the pan onto a plate.
Add 2 tablespoons of olive oil to the Dutch oven and heat over medium-high heat. Use a paper towel to blot any moisture from the zucchini cubes. Add zucchini to the pot, sprinkle with a little salt and the herbes de Provence, and cook, stirring occasionally, to brown the cubes on all sides, 5-8 minutes. Remove from the pan onto the same plate as the onions and peppers.
Add 2 more tablespoons of oil to the pot. Blot any moisture from the eggplant cubes with paper towels. Add cubes to the pot and sauté over medium-high heat until browned on all sides, about 5 minutes.
Add onions, peppers, and zucchini back to the pot with the eggplant. Add tomatoes, 1 teaspoon salt, ½ teaspoon pepper, the sprigs of rosemary and thyme and the bay leaf. Stir in about half of the parsley and basil and gently and bring to a simmer. Cook for 20-30 minutes over medium-low heat to meld flavors, soften tomatoes, and evaporate some of the juices. If time allows, drain off the liquid from the vegetables into a small saucepan. Reduce over medium-high heat until thick and slightly syrupy, about 7 minutes.
Taste for seasoning, adding more salt and pepper if needed. Remove the rosemary and thyme sprigs as well as the bay leaf before serving. Top with remaining herbs and drizzle with a little red wine vinegar for added acidity. Serve over rice or pasta. Flavor improves with time and this dish is best served the next day.
2. Mouth Tape Update
I’ve talked about the merits of mouth tape and how I use it nightly to avoid mouth breathing (aka chronic oral ventilation; sounds bad when you say it like that, huh?) which can facilitate the production of dental plaque, increasing the incidence of cavities and gum disease. It escalates the risk of high blood pressure, sleep apnea, dry mouth, and reduces oxygen absorption. I prefer to sleep on my back, but this causes my mouth to fall open (mouth breathing) which then enables snoring. I originally taped my mouth shut using Scotch tape, but it doesn’t stay on very well, especially if you moisturize. Then I tried several brands of mouth tape and my favorite is made by Dream Recovery, but the price is kind of high (about $82 every 3 months). My son thought so too and suggested I try a roll of skin-friendly medical tape. Guess what? It works great for a fraction of the cost, so I have bid Dream Recovery good-bye, although they make a great line of products, I’m just too cheap.