A French Menu That Won’t Get Lost in Translation
RATATOUILLE
Serves 6 to 8
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 1½ cups tomato sauce
- ¼ cup red wine
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh Italian parsley
- ½ teaspoon smoked paprika
- 1 to 2 zucchini, sliced thin, but not paper thin
- 1 yellow squash, sliced thin
- 4 Roma tomatoes, sliced
- 1 Japanese eggplant, sliced
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- ¼ cup grated Parmesan
- ½ cup crème fraîche, for garnish
- 9- or 10-inch baking dish, either round, oval, square, or rectangular
Preheat the oven to 350 degrees F.
In a skillet over medium heat, add the olive oil. When the oil is hot, but not smoking, add the onion and sauté until soft and wilted. Then add the garlic and sauté for 1 minute longer. Take the pan off the heat and stir in the tomato sauce, wine, thyme, parsley, and smoked paprika.
Pour the tomato mixture into the bottom of the baking dish. Beginning at one side of the baking dish, alternate slices of zucchini, yellow squash, Roma tomato, and eggplant until the baking dish is filled. I usually get about 3 to 4 rows of vegetables in my baking dish.
Drizzle the vegetables with the 2 tablespoons extra-virgin olive oil, sprinkle with salt and pepper, and then the grated Parmesan.
Cover loosely with foil and place the baking dish in the oven. Bake for 30 minutes and then remove the foil and bake for another 15 minutes. If you’d like the top a little toasted, let the Ratatouille sit under the broiler for a few minutes before taking it out of the oven.
Remove the baking dish from the oven and let it cool for about 5 to 10 minutes. Serve warm with dollops of crème fraîche and extra grated Parmesan.
SALAD LYONNAISE
Serves 4
- For the vinaigrette:
- ¼ cup white wine or champagne vinegar
- 1 tablespoon Dijon mustard
- 1 small-medium shallot, finely minced
- ¾ cup good quality extra-virgin olive oil
- Salt and pepper to taste
- For the salad:
- 8 ounces thick sliced bacon, chopped into smaller pieces
- 1 head frisée lettuce, washed, shaken, and lightly chopped
- 1 to 2 packed cups baby spinach
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon finely chopped fresh chives
- For the poached eggs:
- 4 eggs
- 2 to 4 quarts water, or as needed
- 2 tablespoons distilled white vinegar
- 1 teaspoon salt
To prepare the vinaigrette, add the vinegar, mustard, shallot, and olive oil to a small bowl and whisk vigorously until smooth and emulsified. You can also add the ingredients to a jar, seal with a lid, and shake until the vinaigrette is smooth and blended. Season to taste with salt and pepper.
In a medium skillet over medium heat, add the bacon to the warm skillet and cook the bacon until crispy. Drain the bacon fat and reserve the bacon pieces.
Toss the frisée with the baby spinach and divide among four plates. Top each plate of greens with the bacon pieces, chopped Italian parsley, and chopped chives.
In a deep pan over medium heat, add 2 to 4 quarts water, the distilled vinegar, salt and then bring the water to a gentle simmer. The water should be about 3 inches in depth. Break each egg into a small cup and then gently slide each egg into the simmering water. Cook until the egg whites are opaque, about 2 to 3 minutes. Remove the eggs from the water with a slotted spoon and transfer them to a paper towel–lined plate.
Top each salad with a poached egg and then drizzle with the French Vinaigrette. Serve immediately.
Recipes and Photographs by Karista Bennett.