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*** A WORD FROM THE KITCHEN ***
Sharing some recipe treats from the lovely Madame Sylvie
Lallemand. Her book "The Tastes & Colors of Provence"
is a neat armchair tour with stories that really take
you through the rhythm of French country days. In one
week you will basically shop, cook, dine and wine
together experiencing Provence. Thumbs up Sylvie! With
recipes from some favorite regional restaurants it's a
little of everything for just $2.99 to pick up a copy.
(See link below)
This Ratatouille is from her book and I think after
the movie about everyone knows what that this stewed
veggie dish is. The trick is to saute the veggies first
so they don't become waterlogged and mushy from the
juices. You can even serve this warm over pasta, rice
or couscous as a vegetable side dish or do cold as a salad.
Enjoy! Marzee
mailto:mz@gophercentral.com
P.S. You can pick up her book "The Tastes & Colors of Provence"
for only $2.99 plus shipping at:
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RECIPE: RATATOUILLE NICOISE
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INGREDIENTS:
1 pound zucchini
1 pound eggplant
1 pound tomatoes
2 green bell peppers
2 onions
2 cloves garlic, finely chopped
1 bay leaf
salt and pepper
sunflower oil
DIRECTIONS:
Peel the zucchini and eggplant and cut into bite-sized
pieces. Peel the onions and cut onions and tomatoes into
bite sized pieces. Remove the seeds and membranes from
the bell peppers and cut the same way. Saute each
vegetable separately in a small amount of oil over
medium high hear until tender, starting with the onions
and peppers. When the onions and peppers are sauteed,
combine them together in one pan and cover. Add bay leaf,
salt and pepper and continue to cook slowly. Saute the
eggplant next, followed by zuccnini, then the tomatoes
with the garlic. Now combine all ingredients in a large
pan and cook for 10 minutes.
Cooking time s about 30 minutes for all vegetables. They
are cooked separately to keep them from getting water-
logged. Ratatouille should not be mushy.
Serves 6
Like it? This recipe is from the COOKBOOK "The Tastes &
Colors of Provence" You can order your copy for only
$2.99 plus shipping at:
http://pd.gophercentral.com/u/14570/c/120/a/574
The Tastes & Colors of Provence cookbook
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MARZEE's CORNER
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RIPENING TOMATOES INDOORS
To beat the frost you can harvest fruit first and bring
indoors. First, remove stems. Wash fruit under a stream
of water and allow to air dry on a clean towel.
Fruit does not need light to ripen. One difficulty with
ripening tomatoes indoors is controlling humidity. If
the humidity is too low, fruit shrivel. If the humidity
is too high, fruit molds. Some gardeners simply hang the
whole plant upside down in a dark, cool garage or basement
to let the fruit ripen gradually. In Colorado, fruit tend
to shrivel from the low humidity.
Other options include placing tomatoes one or two layers
deep in a covered box for ripening. Some people find
better success by individually wrapping fruit in newspaper
or wax paper and placing them in a covered box. Placing
a few fruit together in a plastic bag has been effective
for others. For higher humidity, place tomatoes up to two
layers deep in a blanching pan or strainer inside of a
covered pan with some water in the bottom. Make sure the
fruit does not touch the water.
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