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?

BTW, the recipe is said to serve six. I had a third of it for lunch and the
remaining two thirds for dinner. But hey, it's vegetables. right?

Felice

On Sep 3, 12:03*pm, "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?
>
> BTW, the recipe is said to serve six. I had a third of it for lunch and the
> remaining two thirds for dinner. But hey, it's vegetables. right?
>
> Felice

Sounds great! Which book is it from- her first?

Maybe next time you should incorporate a "sous chef" to help prep.

And think of it this way - you probably got your "five a day" all at
once!!

Kris

On Sep 3, 11:11*am, Kris > wrote:
> On Sep 3, 12:03*pm, "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?
>
> > BTW, the recipe is said to serve six. I had a third of it for lunch and the
> > remaining two thirds for dinner. But hey, it's vegetables. right?
>
> > Felice
>
> Sounds great! Which book is it from- her first?
>
> Maybe next time you should incorporate a "sous chef" to help prep.
>
> And think of it this way - you probably got your "five a day" all at
> once!!
>
> Kris

I made Julia's Duck a l'Orange when I was first married. It took an
entire day and dirtied every dish/utensil in the kitchen. It was
good. A month later I made Duck a l'Orange from the big red Betty
Crocker cook book. Took about an hour and a half (@ including clean-
up and we couldn't tell the difference :-)

I think I'm a little more sophisticated now and would know whether it
was Julia or Betty. Saint Julia, Child of God, (may her memory be
for a blessing) remains my patron saint; but Betty's my primary
resource!

Lynn in Fargo
Going to buy a new (hardcover) copy of Mastering the Art . . .

"Kris" > wrote in message
...
On Sep 3, 12:03 pm, "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?
>
> BTW, the recipe is said to serve six. I had a third of it for lunch and
> the
> remaining two thirds for dinner. But hey, it's vegetables. right?
>
> Felice

Sounds great! Which book is it from- her first?

Maybe next time you should incorporate a "sous chef" to help prep.

And think of it this way - you probably got your "five a day" all at
once!!

Kris

Someone posted the recipe here a short while ago, but I don't know the
source. Next time I plan to take the ingredients and the recipe to my SIL
and sit in his kitchen and sip wine while he does the work.

Felice

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

"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

In article >,
"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?
>
> BTW, the recipe is said to serve six. I had a third of it for lunch and the
> remaining two thirds for dinner. But hey, it's vegetables. right?
>
> Felice

No jpgs? :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

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?
>
> BTW, the recipe is said to serve six. I had a third of it for lunch and the
> remaining two thirds for dinner. But hey, it's vegetables. right?
>
> Felice

Felice, I made Julia's ratatouille many years ago and I said the same
thing, never again. It was good, though.


Becca

"Felice" ha scritto nel messaggio

> 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?
>
> BTW, the recipe is said to serve six. I had a third of it for lunch and
> the > remaining two thirds for dinner. But hey, it's vegetables. right?
>
> Felice

Wow! What a consumer! Anyway, I always make huge pots of ratatouille if I
make it for that reason, that if you are going to cut it all up, might as
well do a LOT.