Red Curry Ratatouille? Yes.

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…..

First, sauté (on med) onions, serranos, garlic, fennel seed, tarragon, cracked pepper, thyme, and turnips in water. In 5 minutes, add: cherry tomatoes, eggplant, bell peppers, 1 tbs of red curry paste, sea salt, and a dash red wine. Stir. Cover--let cook (on med/low) for 5~7 minutes. Turn off.
First; sauté (on med) onions, serranos, garlic, fennel seed, tarragon, cracked pepper, thyme, and cubed turnips in water. In 5 minutes, add: cherry tomatoes, eggplant, bell peppers, 1 tbs of red curry paste, sea salt, and a dash red wine. Stir. Cover–let cook (on med/low) for 5~7 minutes. Turn off.
Bean dip/hummus. Pinto beans, sriracha, tarragon, tsp of oil from nut butter, cracked black pepper, salt,  pepper infused vinegar, and veggie broth.
Bean dip/hummus. Pinto beans, sriracha, tarragon, tsp of oil from nut butter, cracked black pepper, salt, pepper infused vinegar, and veggie broth.

P1060448

YUM! Butter leaf lettuce, chopped red romaine, and sliced red onions. Dressing: 1 tsp EVOO, 1/2 Meyer lemon, dash salt, and cracked pepper. Mix thoroughly.
YUM! Butter leaf lettuce, chopped red romaine, and sliced red onions. Dressing: 1 tsp EVOO, 1/2 Meyer lemon, dash salt, and cracked pepper. Mix thoroughly.

P1060451

The feast.
The feast.

Perfect bite.

The perfect bite!
The perfect bite!

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.

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