Sloppy Jacques (Ratatouille on Toasted Sourdough Bread)

For a cookbook style copy of this recipe for Sloppy Jacques (Ratatouille on Toasted Sourdough Bread), click HERE!

Low in fat and calories, high in nutrients, and wonderfully easy to make, ratatouille (“rah-tah-too-eee”) – the classic savory dish made from tomatoes, zucchini, eggplant, bell peppers, onions, garlic and herbs – is ideal for anyone who cooks, from experienced chefs to novice home cooks, and all levels in between. It is also enormously versatile, served as a meal with pasta or rice; as a filling for omelets, crepes or stuffed potatoes; as a side dish; and any other way you can imagine.

This recipe highlights my favorite way to serve ratatouille, something I call “Sloppy Jacques” style: using the ratatouille to top two slices of sourdough bread that have been brushed with herbed olive oil and lightly toasted, and garnished the combination with crumbled goat cheese and a kiss of balsamic vinegar.  (Of course, if you want to serve it in some other way, go right ahead. One of the great beauties of ratatouille is finding new ways to use it!)

Aside from how it is served, another way in which ratatouille recipes vary widely is in how the vegetables are cooked. Some recipe have the raw vegetables all cooked in a pot together. Others have the ingredients layered and baked as a casserole. Another frequently employed method is to sauté each of the vegetables separately (or, at the very least, in carefully chosen combinations), and then simmered all together in a pot to finish. The Sloppy Jacques recipe that follows is based on that last one; I feel it gives the cook the most control over how much each vegetable is cooked, making it easier to avoid overcooking some and under-cooking others just to get the rest cooked right.

You’ll also note that this recipe adds celery and mushrooms to the more traditional ingredients. I just think they work well here, in terms of both texture and flavor.

This recipe makes 4 meal-size servings.

First, we'll make the rosemary olive oil:

Combine ¼ cup of olive oil and 1 /2 tsp dried rosemary in a small bowl and heat in a microwave till warm, about 30 seconds. Set aside until ready to use.

Next, the ratatouille!

Line a colander with paper towels.

Slice 1-1/4 pounds of yellow squash or zucchini into ¼” thick rounds. Put 1 Tbsp of olive oil into a pan over medium-high heat.

Add the squash in a single layer (work in batches if necessary) and cook until lightly browned, about 4 minutes. When done, remove the squash from the pan and set aside in the colander.

Cut 2 green bell peppers and 1 red bell pepper into ½“ squares. Cut 2 stalks celery into ½“ slices.

Add another tablespoon of olive oil to the pan and put in the green pepper, red pepper, and celery. Cook for about 4 minutes.

When done, add the peppers and celery to the squash in the colander.

Cut 1 pound of eggplant into ½“ cubes. Add another tablespoon of olive oil to the pan and put in the eggplant. Cook for about 4 minutes. When done, add the eggplant to the colander.

Add another tablespoon of olive oil to the pan and put in 12 ounces of sliced mushrooms; 2 sweet onions (Vidalia or similar) cut into ½” pieces, and 3 cloves of minced garlic. Cook for about 4 minutes. When done, reduce the heat to low, and transfer the vegetables from the colander back into the pan.

Add a 14 ounce can of diced tomatoes, 1 bay leaf, 1 tsp dried thyme, 1 tsp dried basil, and 1 tsp dried parsley. Cook uncovered over low heat for 20 - 30 minutes until the vegetable are soft and cooked, but not mushy. Add salt and pepper to taste.

To serve:

Brush eight slices of sourdough bread with the herbed olive oil and lightly toast.

Place two slices on each plate.

Top the bread with the ratatouille, Sloppy Joe style.

Drizzle lightly with balsamic vinegar.

Garnish with crumbled goat cheese, and serve warm or at room temperature.

For a cookbook style copy of this recipe for Sloppy Jacques (Ratatouille on Toasted Sourdough Bread), click HERE!

Hope you enjoy this version of a French classic!

Thanks for visiting. Come by again next week for another kitchen-tested, home-cook friendly recipe for your cooking and dining pleasure! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

Zuppa alla Pizzaiola (Pizza Soup)

For a cookbook style copy of the recipe for Zuppa alla Pizzaiola, click HERE!

I’m not sure what made me think of using pizza as an inspiration for a delicious soup, but whatever it is, I’m glad for it. And if you try Zuppa alla Pizzaiola (Pizza Soup), I think you will be too.

Should anyone think we’re just tossing a pizza into a blender at high speed, have no fear. Zuppa alla Pizzaiola is a full-bodied tomato soup, seasoned in the style of pizza sauce, and filled with finely chopped sausage, mushrooms and green pepper, or whatever other “toppings” you like. It’s topped with pizza crust croutons and melted pizza cheese (think French Onion Soup), with more of the sausage, mushrooms and green pepper on top. It’s one hearty meal.

Some Cook’s Notes before we begin.

• The recipe gives step by step instructions for making the pizza crust croutons from scratch. If you prefer to use a store bought dough, that’s ok too.

• Speaking of pizza dough, this recipe makes about one-and-a-half crusts. You’ll only need the half for the croutons; store the remainder for later use in making a fresh pizza. Why are we making more than we need? Simple: this amount uses one packet of yeast; making less would mean dividing the packet into a part you’ll use and a part that will end up getting thrown away because it’s not enough to make anything. I’d rather see it get used for something.

• The “toppings” in this recipe (which are used both to fill the soup and to top the cheese) are sausage, mushrooms and green pepper. There’s no real reason for those particular toppings, except they're what I like on a pizza. Feel free to substitute whatever toppings you like. (Ok, almost whatever toppings you like: even if you’re from California, I’m begging you not to do that pineapple thing.)

 This recipe makes four meal-size servings.

First, let’s make the pizza crust for the croutons. (If you’re using a purchased dough, just skip this step.)

In a small bowl, whisk one packet of yeast (1/4 ounce) into 2 cups of 110-degree water. Add ½ teaspoon of sugar, then whisk in ¼ cup of olive oil.

Combine 1-1/2 pounds of bread flour and 1 tablespoon of salt in a large bowl and mix well. Add the yeast mixture and mix just until sticky dough forms. (It's important to mix the dry ingredients before adding the yeast mixture; direct contact with the salt will kill the yeast.)

In a mixer (using the dough hook) or by hand on a floured surface, knead the dough for about 5 minutes. If necessary, add a little more flour to make dough smooth and elastic.

Place the dough in an oiled bowl, covered with oiled foil or plastic. Allow to rise on the kitchen counter until at least doubled, about an hour. (When doubled, the dough should hold the indentation when poked with a finger.)

Begin preheating the oven to 500 degrees.

When the dough has risen, cut it into a 1/3 portion and a 2/3 portion. Wrap the 2/3 portion to freeze or refrigerate for later use in making a pizza. Place the 1/3 portion on a baking sheet that has been dusted with corn meal.

Stretch the dough out until it is about ¼” thick.

Bake for 11 minutes, turning the pan around in the oven half-way for more even baking.

Now let’s make the pizza crust into croutons. (If you’re using a purchased dough, this is the step you’ll start with.)

Preheat the oven to 250 degrees.

Brush the crust lightly with olive oil on both sides and cut into crouton cubes, ¼” to ½“on a side. Place the cubes on a baking sheet.

Bake for about an hour until the croutons are crisp. Set them aside till ready to use.

Next comes the soup:

Chop 1 large carrot, 2 stalks of celery, 1 medium onion, and 4 cloves of garlic.

Heat ¼ cup of butter substitute and ¼ cup of olive oil in a soup pot on medium-low heat until the butter substitute is melted.

Add the carrot, celery, onion and garlic, along with 1 bay leaf. Cover and cook for about five minutes. (Don’t let onions color.)

Add two 28 ounce cans of crushed tomatoes, three cups of tomato puree, 2 teaspoons of dried basil, 1-1/2 tablespoons of sugar, and ¼ teaspoon of chili powder. Mix until combined, and simmer covered for 30 – 40 minutes. Stir occasionally, until tomatoes and onions are soft and broken down. (While the soup is simmering, prepare the toppings as described below.)

To make the toppings:

Finely chop 1 green bell pepper, 12 ounces of turkey sausage (with the casings removed), and 8 ounces of sliced mushrooms. Place in a sauté pan with 1 tablespoon of olive oil, and sauté until cooked.

To finish the soup:

Begin preheating the oven to 450 degrees.

Remove the bay leaf, and puree the mixture with an immersion blender.

Add salt and pepper to taste.

Mix the toppings into the soup, reserving 6 Tbsp of the toppings.

Place the soup in a bowl, and top with croutons.

Cover the croutons with cheese.

Sprinkle 1-1/2 tablespoons of the toppings on top of the cheese.

When all the soup bowls have been prepared, bake for a few minutes until the cheese is melted. Serve hot.

For a cookbook style copy of the recipe for Zuppa alla Pizzaiola, click HERE!

Serve this with a salad on the side, and you’ve got a meal your family will love. (A bag Caesar salad, as seen in the photo at the top, works fine. You’ve just made fresh soup; give yourself a break on the salad.)

I hope you enjoy making, and eating, Zuppa alla Pizzaiola. And that you’ll stop by again next week for another great-tasting home-cook tested recipe! Till then, stay well, keep  it about the food, and always remember to kiss the cook. ;-)

Carrot Cake Biscotti

For a cookbook-style copy of this recipe, just click HERE!

 

While most cookies are suitable for dunking, biscotti – the name coming from the Italian for “twice baked” - are specifically made for it. They’re baked so as to remove as much moisture as possible, so if you eat one without dunking it, you might find yourself wondering what all the fuss is about. But dip a good biscotti in your coffee, tea, cocoa, or even a cold glass of milk (skim, of course), and you’ll understand immediately why they continue to occupy a unique, cherished place in the cookie universe.

In one form or another, biscotti have been made for centuries. They come in countless varieties, most having some combination of nuts and dried fruit. This week’s recipe for Carrot Cake Biscotti is a tasty, if somewhat unusual, take on that concept.

Why Carrot Cake Biscotti?

• They taste delicious.
• They’re an easy-to-follow introduction to making biscotti.
• Should your nourishment conscience suddenly start feeling guilty because you’re eating baked goods it’s easy to rationalize that they must be healthy since they contain carrot, walnuts and raisins.

When you make these, just remember that because the traditional carrot cake ingredients of carrots and raisins tend to retain moisture, your Carrot Cake Biscotti may not get to be quite as dry as more traditional biscotti. Trust me, it’s ok.

This recipe makes about eighteen 6” biscotti.

Place ¾ cup of chopped walnuts in a bowl of water and let soak for one hour. (Soaking the walnuts removes a good portion of the tannins that can make the walnuts bitter.)

After soaking, drain and dry the nuts.

Preheat oven to 350 degrees. While the oven is preheating, peel and grate 1 pound of carrots.

In a large bowl, combine 2-1/2 cups all-purpose flour; ¾ cup granulated sugar; ¾ cup brown sugar; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon cinnamon.

Add 1 teaspoon vanilla extract and 2 egg-substitute eggs, and mix until it just starts to become a dough.

Add 1 pound of grated carrots,  1/3 cup shredded coconut, 3/4 cups raisins, and the walnuts. Continue mixing until the dough forms a ball.

Form the dough into a log about 6" wide and place on a baking sheet lined with parchment or a silicon sheet.

Bake for about 30 minutes, turning the baking sheet half-way, until just golden and firm.

To remove the log from the baking sheet, place a cooling rack upside down on the log.

Turn both the rack and the tray over together, and remove the tray and the silicon sheet.

Let cool on the rack for 10 minutes.

Cut the log into slices ½” thick. Place the cut side down on the baking sheet and bake for 12 - 15 minutes, turning half-way.

Turn the biscotti over and bake an additional 12 – 15 minutes.

Move them to a rack to cool.

All that’s left is to pour yourself some coffee, tea, cocoa or milk, and dunk away!

I hope you enjoy this unconventional take on an Italian classic. For a cookbook-style copy of this recipe, just click HERE!

Please visit again next week for another tasty, home kitchen-tested recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)