tag:blogger.com,1999:blog-17422713.post6889244049032371914..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: Illustrated Guide to RatatouilleHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-17422713.post-86928942994644685812010-08-04T14:29:52.299-04:002010-08-04T14:29:52.299-04:00my host family experience was much the same, i bar...my host family experience was much the same, i barely ever saw my host mom. she often cooked us dinner and went out herself, no fun. but aix has a great community! i love to hear about people who have lived in aix, i took my husband there this summer to work with a church that i am still in contact with. amazing! ps. new to your blog, i am enjoying it.One Season At A Timehttps://www.blogger.com/profile/05801182315875725227noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-22651256066334221832010-07-30T22:45:09.040-04:002010-07-30T22:45:09.040-04:00I've got to try your version of stuffed eggpla...I've got to try your version of stuffed eggplant slices! I make them exactly the same way as you do except my stuffing contains walnuts instead of carrots - it's like a thick pesto. I was about to say that it is also my favorite way to prepare eggplant but then I remembered that Chinese-style sweet-and-sour eggplant and Thai-style green curry with eggplant are pretty awesome too... With me, these three are tied for first place.Irinahttps://www.blogger.com/profile/08733337748724280415noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-44622406317823103032010-07-30T20:40:31.277-04:002010-07-30T20:40:31.277-04:00Hi Irina,
I remember Bayalda from my childhood in...Hi Irina,<br /><br />I remember Bayalda from my childhood in Moscow too :) <br /><br />My guess is that most countries have some variation on this theme given that eggplants, squash and tomatoes ripen around the same time. <br /><br />Here is my <a href="http://beyondsalmon.blogspot.com/2006/09/eggplant-stuffed-with-carrots-garlic.html" rel="nofollow">absolutely favorite Russian eggplant dish</a> (most likely it's Georgian or Armenian, but it's a dish from my childhood in Moscow). Now that I think about it, it's my favorite eggplant dish from all the cuisines that I know. The only problem is that it's very labor intensive and disappears too quickly.<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-91514921842858603222010-07-30T19:24:38.735-04:002010-07-30T19:24:38.735-04:00Yum! My grandmother used to make a similar dish an...Yum! My grandmother used to make a similar dish and now my mom and I make it. For some reason, in our family it is known as "imam bayalda," which is actually the name of a Turkish dish that is only remotely similar to what we make. Basically, we saute some diced onions in olive oil; then add cubed eggplant and carrots; let things brown a bit; add water, tomato paste, and chopped garlic; and simmer everything until tender, seasoning with salt and a bit of sugar. Sometimes fresh tomatoes are added as well. In Russia we used to eat this dish cold as a light supper or part of an appetizer spread, but these days I sometimes eat it warm over rice or pasta for lunch or dinner.Irinahttps://www.blogger.com/profile/08733337748724280415noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-62652771773384534392010-07-30T16:15:03.760-04:002010-07-30T16:15:03.760-04:00Is balsamic vinegar my own addition? I wish I cam...Is balsamic vinegar my own addition? I wish I came up with this idea, but I had it in a restaurant and loved it. I doubt there is some ratatouille authenticity board that will punish you for not using an "authentic" ingredient. I know of French cooks who use it in their ratatouille. Tomatoes provide some sweetness and acidity, but vinegar underscores it. <br /><br />The best cooks are the ones who steel ideas from their neighbors. Keep in mind that historically, most of what we know today as French cooking came from Italy, so I am just continuing this tradition :)<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-83997286484747909442010-07-30T15:27:50.183-04:002010-07-30T15:27:50.183-04:00Confused on the inclusion of balsamic vinegar as i...Confused on the inclusion of balsamic vinegar as it's not a Provencial ingredient. Is this your own addition? What purpose does it serve - don't the tomatoes already provide the tartness?Brucenoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-47955384154808978802010-07-30T14:25:20.412-04:002010-07-30T14:25:20.412-04:00For the most even browning, you want to lay vegeta...For the most even browning, you want to lay vegetables out in a single layer without crowding. Don't stir. When the first side is brown, flip each piece individually with tongs and cook until the second side is brown. This is only practical if you are cutting pieces into slices. If they are in cubes, flipping each cube is a major pain, so I let the first side brown, then stir and hope that at least most of the pieces end up on some other side. <br /><br />You also need to add oil as necessary to help pieces brown.<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-33701635466244439492010-07-30T10:06:53.678-04:002010-07-30T10:06:53.678-04:00Hi Helen,
Looks great. Quick question, Would yo...Hi Helen, <br /><br />Looks great. Quick question, Would you describe your method of browning items in a pan evenly (stir, individually, etc.)?<br /><br />Thanks,<br />AlexAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-15282826259450465322010-07-29T15:16:25.501-04:002010-07-29T15:16:25.501-04:00Hi Kari,
If tomato seeds getting stuck in your te...Hi Kari,<br /><br />If tomato seeds getting stuck in your teeth doesn't bother you, you don't have to seed them. In most French and Italian recipes that I know of, the seeds are removed when tomatoes are going to be cooked to get nicer texture. <br /><br />If you cook acidic ingredients in your seasoned cast-iron pan (I mean the black one, not enamel covered) once in a while, nothing terrible will happen. But if you do it on regular basis, some of the seasoning will come off and your pan will lose some of its non-stickiness. It's also not a very good idea to be simmering wet stuff in seasoned cast iron. Same reason -- it removes some of the seasoning. Seasoned cast iron pans are for frying and searing.<br /><br />But if you have no trouble doing it in yours, then don't worry about it. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-88458872348703669812010-07-29T15:06:49.288-04:002010-07-29T15:06:49.288-04:00Beautiful photos - looks delicious! Curious why yo...Beautiful photos - looks delicious! Curious why you seed the tomatoes? I never bother as they seem to add good flavor. Also, I never worry about putting tomatoes in my cast-iron. It doesn't seem to mess too much with the seasoning - is there another reason to avoid this? Perhaps my pans are so old and well-seasoned that they are virtually indestructible?Karihttps://www.blogger.com/profile/12079814081688491604noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1818035746216074522010-07-29T14:55:55.597-04:002010-07-29T14:55:55.597-04:00Hi Cyn,
Great to hear from you! It's always ...Hi Cyn,<br /><br />Great to hear from you! It's always fun to hear from Aix alumni :) My host family was actually the only bad part of my experience. All the other people that I met were wonderful and my absolutely favorite bakery in the world is still in Aix, and so is my favorite market.<br /><br />I took my husband there on a trip before we had kids. I hope to take my kids there too, but at the moment it's a little tricky since we have a 3 year old and expecting another one in 3 weeks.<br /><br />One day...<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-54604921632592477352010-07-29T10:55:44.546-04:002010-07-29T10:55:44.546-04:00Hi, Helen.
When I stayed in Aix, our family had a...Hi, Helen. <br />When I stayed in Aix, our family had a private cook-housekeeper who was quite a good cook.<br />But I and the two other girls who stayed with them were given our rooms in the upper (third? second?) floor, and we did not get invited to the main living area often, so we mostly had to get our experience with people and food elsewhere. Fortunately, over there, it was pretty easy to eat ok as a student.<br />Like you, if I'm going to bother with ratatouille, I'm going to do it right. It just doesn't taste great if you throw stuff in a pot and boil the life out of it.Cynhttp://cyngularity.blogspot.com/noreply@blogger.com