Lagniappe..

I printed 3 copies of the books manuscript yesterday and am working through one and giving the other 2 away to be edited.....its fun but also kinda scary....now when you get to the A2D (another lesson of the book dealing with Attention to detail and PPPPPP) I had to question and scrutinize every sentence to make sure I am living what I am teaching The picture here is of all the ingredients used in preparing Ratatouille. One of the things i am not is a food architect I can make the presentation appealing but lack the over the edge WOW factor...(maybe one day) but I am not focused on that as I believe that is important but not the focal point of cooking.

Presentation is like a resume it gets the first interview or bite but does not guarantee success I t is like a Lagniappe Something extra, an extra measure of care......Its in the flavor that we must focus once a diner has taken one bite presentation becomes mute....but still it is important. We do not want to Hollywood/Madison Avenue the food ie make it look so good that people are intimidated to prepare or try it and thus setting an unrealistic standard or goal. So what we did with a few of the food shots is to present the ingredients in their raw state ...Ratatouille ......Eggplant, garlic, zucchini,tomatoes.....

Martha Collins wrote "Excellence is not an act but a habit, the things you do the most are the things you do the best!!!...

Ratatouille Provencal
Approx 1/2 cup Olive Oil
1 Onion (chopped)
4 cloves Garlic (finely chopped)
1 lb Ripe Tomatoes (peeled, seeded, and chopped)
1 tsp Tomato Paste
1 lb Zucchini
¾ lb Eggplant (cut into 1 inch cubes)
1 Large Red Bell Pepper (cored, seeded, deribbed and cut into 1 inch squares)
1½ Tbsp Olive Oil
1½ Tbsp Parsley (chopped)
Salt and Pepper
Bouquet Garni made with Parsley, Celery, Rosemary, Thyme, Bay Leaf, and
Marjoram)


Heat 2 Tablespoons oil in a large, heavy-bottomed, non-reactive skillet over medium heat. Add onion and saute until lightly golden brown (3-4 minutes). Add the chopped garlic, the tomatoes, tomato paste, and bouquet garni. Season with salt and pepper and cook over medium heat stirring frequently until liquid evaporates and mixture is quite thick (about 8 minutes). Remove from heat.

Meanwhile, use a swivel vegetable peeler to remove thin strips of skin from zucchini. Cut zucchini into 1 inch cubes. Heat 2 Tbsp of vegetable oil in a large skillet, add zucchini and saute over medium high heat until tender sprinkle with parley. (about 6 minutes). Drain zucchini in a colander.

Add 4 Tbsp vegetable oil to skillet. When oil is hot, add eggplant and saute until tender and lightly browned (about 10 minutes). Drain eggplant.

Heat remaining 2 Tbsp vegetable oil in skillet. Add red pepper squares and cook over medium heat tossing frequently until softened (about 7 minutes). Drain pepper well.

Preheat oven to 425 degrees. In an oven proof casserole with a lid, combine zucchini, eggplant, red pepper, and tomato mixture. Stir gently to combine, but take care not to crush vegetables. Cover tightly and bake ratatouille for 15 minutes. Remove and discard bouquet garni.

Serve as Buffet salad or Accompaniment to Lamb and Beef