"aem" > wrote in message
...
> On Sep 3, 9:03 am, "Felice" > wrote:
>> Well, I finally did it. Two hours on my feet in the kitchen preparing,
>> cooking and assembling all the ingredients. It was the best damned rata
>> I've
>> ever had, but I doubt if I'll ever make it again. Anyone one want to come
>> in
>> and do it for me?
>>
> I think of that recipe as conveying one of the first major lessons I
> learned from Julia's books. As I recall it, the main point was to
> strive to cook each component, i.e., each individual vegetable, to its
> own point of perfection, and yet to have them combine and meld their
> flavors. So prep work was key, as was attention to why you were doing
> it her way.

> Many other recipes ignore the differing cooking requirements for each
> component, so that degrees of doneness vary, or more commonly the
> whole thing turns to mush. Her way clearly showed me that a good
> recipe is far more than a list of ingredients, that how you cook a
> dish can be far more important.
>
> Make it a few more times while summer produce is nice. It'll improve
> your knife skills, too. -aem

OK, everyone, pay attention. That's exactly why Julia's recipes always turn
out perfectly! Each of the vegs retained its own flavor and crispness, and
seeding and de-juicing the tomatoes kept the finished dish from being soggy.
I was amazed!

Yeah, I guess I should do it again, especially with a great farmers market
just a block away!

Felice