Rasiantouille? Asian and Italian? Don’t freak out but when you need to use what’s in your fridge; fusion cuisine is very convenient.
Ratatouille was on my mind. I had some tomatoes, peppers, garlic, and eggplant that I thought would make a great start to a Ratatouille.
As I walked into the kitchen tonight I saw a challenge! A plethora of kitchen staples and some garden fresh veggies but an odd ensemble for your typical Italian dish:
- pinto beans I cooked 5 days ago needing to be used
- 2 eggplants and a dozen tomatoes from my families garden
- 2 slices of sour-dough bread that had about a day left
- a couple baby bell peppers, and handful of serranos
- 1 garlic clove
- A variety of dried herbs,
- 1/4 red curry paste in the fridge
- A turnip
- 1/2 Meyer lemon
- Butter leaf lettuce
- Red romaine
- Red onion
Weird stuff. The procedure and product…..
Mark gave it a 9 out of 10…So hard to please;)
Wine pairing: I slipped over to East End Wines, while the Ratatouille was resting, to buy a wine. Sam, the wine buyer, was so helpful. After telling him the flavors in our meal, he selected a dry Riesling to balance the spice and acidic flavors. After never having bought a Riesling before…well done Sam! It was a perfect match.