Ratatouille

This weekend Dave and I headed to the movie Ratatouille (Rat-a-too-ee). I had to convince Dave to see it, but in the end I think he laughed harder than anyone in the theater. It's a great movie - fabulous food, great story, wonderful skyline views of Paris - what more can you ask for?

In case you weren't aware, Ratatouille isn't just a clever name - it's actually a famous French dish. 'Peasant' food to be exact. Though I've never had this dish in France, I have had something very similar in a small town in Turkey of all places. It's a wonderful dish that tastes like home. (You'll understand that even more if you've seen the movie)

Here's a recipe for the famed dish...

Olive oil

1 onion

1 clove garlic

1 eggplant

1 green bell pepper

2 zucchini

6 medium tomatoes, ripe (juicy) and peeled

salt and pepper to taste

Herbes de Provence to taste

Directions

Put a large casserole on the stove on medium heat. Chop the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom. Add the onions and garlic and brown.

Chop the green pepper, zucchini and egg plant. Add to the casserole, stirring from time to time. Peel the tomatoes. Dice them or cut them into quarters, add to the casserole.

Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables. If not, add water as needed.

Add salt, pepper and Herbes de Provence to taste. Cover and simmer on low heat for 45 minutes to 1 hour.

ISO Turkish Lentil Soup

My husband and I recently returned from a trip to Turkey. Among the fresh breads and endless kebabs I discovered a hidden treasure - Lentil Soup! I know, I know... Lentils? Yes. Lentils.

Once I discovered the delectable treat, I had it nearly every day, keeping me warm in the cool spring days. Since returning, I've searched endlessly for a recipe for this soup. Unfortunately, all I can find is a recipe for Red Lentil and Mint soup (another Turkish soup, but not the one I'm looking for). The one I'm looking for is closer to a broth, spiked with paprika and cooled down with fresh lemon juice. I'm at a loss!

Does anyone know where a girl can find a good Lentil Soup recipe?!

Summer Veggies with Balsamic Vinaigrette

Summer is here! I love the first signs of summer when all the summer berries and vegetables. Some of my favorites are summer squash and zucchini. Here is one of my favorite ways to prepare them.

1/2 red onion
1 medium summer squash
1 medium zucchini
Olive Oil
Salt and Pepper
12 cherry tomatoes, halved

1 clove minced garlic
1/2 Tbsp. Sugar
1 1/2 Tbsp. White Balsamic Vinegar
1 1/2 Tbsp. Red Wine Vinegar
3 Tbsp. Olive Oil

Start by placing thinly sliced onions in a saute pan. Grill until the onions start to caramelize. Add sliced summer squash and zucchini, stirring occasionally. Season with salt and pepper to taste. Cook until the squash and zucchini are fork tender.

For the vinaigrette, placed minced garlic in a bowl. Add vinegar and sugar. Let it sit for a few minutes so the garlic can infuse into the vinegar. While whisking the mixture, slowly add the olive oil until it is emulsified.

Toss squash mixture, vinaigrette, and cherry tomatoes. Serve immediately.