There is so much to do in preparation for the Thanksgiving feast tomorrow, but I wanted to quickly write about the tasty harvest meal George and I had for dinner last night. As I previously wrote, I went a little hog-wild, or legume-wild I should say, at the Alhambra Farmers’ Market on Sunday and pretty much bought a farmers’ market sampler platter of vegetables. Wanting to eat and cook as much of the produce as possible before Thanksgiving, as it most likely will not get eaten afterwards, I created a culinary plan to make “harvest meals” every night this week.
Sunday night, as my previous posting indicates, was somewhat of a success. The blackberry-red wine reduction was a culinary travesty, but our roasted vegetables and plum tart were huge successes. On Monday, I had good intentions of making a ratatouille with the fresh zucchini, eggplant and tomatoes I bought, but due to an unanticipated, and fortunately very short-lived illness, George had to take over cooking Monday’s dinner and he passed on making the ratatouille. He did make a mean taco and we saved the ratatouille for last night.So…Ratatouille. Admittedly, I wanted my ratatouille to resemble Remi’s ratatouille in the movie Ratatouille, but I decided to simplify the ratatouille recipes I found and just make more of a ratatouille hash. Chopping up an onion, a few small zucchini, eggplant and tomatoes, I sauteed the vegetables in a little olive oil and seasoned them with salt, pepper, pepperincino flakes, oregano and a lot of fresh basil. It wasn’t bad! It was a very light and very fresh side-dish that was served next to baked chicken breasts. Of course the ratatouille could have been so much more, but for a quick and easy mid-week harvest meal, it couldn’t have been more perfect. So keeping in step with the culinary theme this week, a huge dent was made in our agri-rator (a refrigerator full of agricultural produce) and in the spirit of the Thanksgiving week, another harvest meal was had!
On deck for tonight’s harvest meal….something with green beans!
Until next time….
PS – As a quick aside, I did remember to properly salt my eggplant for the ratatouille. I began salting the eggplant about an hour before I was ready to use them. The salting process really makes all the difference – my eggplant was actually edible this time!