Embedded Files
Ratatouille
Ratatouille
Ingredients:
1 eggplant
1 zucchini
1 yellow squash
1 red bell pepper
1 yellow onion
3 cloves garlic
1 can diced tomatoes (14 oz)
2 tbsp tomato paste
1 tsp dried thyme
Salt and pepper, to taste
Olive oil
Fresh basil, chopped (optional)
Instructions:
Preheat the oven to 375°F (190°C).
Slice the eggplant, zucchini, yellow squash, and red bell pepper into thin rounds. Set aside.
Finely chop the onion and garlic.
Heat 2 tbsp of olive oil in a large oven-safe skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the can of diced tomatoes, tomato paste, thyme, and salt and pepper to the skillet. Stir to combine.
Layer the sliced vegetables over the tomato mixture, alternating between the eggplant, zucchini, yellow squash, and red bell pepper. Sprinkle with a bit more salt and pepper.
Drizzle a bit of olive oil over the top of the vegetables.
Cover the skillet with a lid or foil and bake for 45 minutes.
Remove the lid or foil and bake for an additional 15-20 minutes, until the vegetables are tender and lightly browned.
Garnish with fresh basil, if desired, and serve hot.
Beef bourguignon
Beef bourguignon
Ingredients:
2 lbs beef chuck roast, cut into 2-inch cubes
6 slices of bacon, chopped
2 tbsp olive oil
2 cups red wine (preferably Burgundy)
2 cups beef broth
1 large onion, chopped
4 cloves garlic, minced
4 carrots, peeled and sliced
1 lb mushrooms, sliced
2 tbsp tomato paste
1 tbsp dried thyme
2 bay leaves
Salt and pepper, to taste
2 tbsp all-purpose flour
Chopped fresh parsley, for garnish
Instructions:
Preheat oven to 350°F (175°C).
Heat olive oil in a large Dutch oven over medium heat. Add bacon and cook until crispy. Remove with a slotted spoon and set aside.
Season beef with salt and pepper. Add beef to the Dutch oven and cook until browned on all sides, about 5-7 minutes. Remove beef with a slotted spoon and set aside.
Add onion and garlic to the Dutch oven and cook until softened, about 5 minutes.
Add tomato paste and flour to the Dutch oven and cook for 1-2 minutes.
Add red wine to the Dutch oven and scrape any browned bits from the bottom. Add beef broth, carrots, mushrooms, thyme, bay leaves, and reserved bacon and beef to the Dutch oven. Stir to combine.
Bring mixture to a simmer, then cover with a tight-fitting lid and transfer to the preheated oven.
Bake for 2-3 hours, until beef is tender and the sauce has thickened.
Remove from oven and let cool for a few minutes. Garnish with chopped parsley and serve hot with crusty bread or over mashed potatoes.
French omelette
French omelette
Ingredients:
3 eggs
Salt and pepper, to taste
1 tablespoon unsalted butter
Optional fillings (such as cheese, ham, mushrooms, herbs)
Instructions:
Crack the eggs into a bowl, and whisk them together until the yolks and whites are fully combined. Season with salt and pepper.
Heat a non-stick skillet over medium-high heat, and add the butter.
Once the butter has melted and starts to foam, pour in the egg mixture.
Using a spatula, gently move the eggs around in the pan as they begin to set. Tilt the pan to allow any uncooked egg to flow to the edges.
When the eggs are nearly set, add any fillings to one side of the omelet.
Using the spatula, gently fold the other side of the omelet over the fillings.
Slide the omelet out of the pan onto a plate, and serve hot. Enjoy!
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