Comments on: Ratatouille a la Marketman

By: jeff

jeff — Thu, 09 Aug 2007 13:58:46 +0000

i love the way REMY presented its ratatouille.. using slices insteds of cubes.. galing..

By: lee

lee — Thu, 09 Aug 2007 06:53:35 +0000

namit…

By: Apicio

Apicio — Wed, 08 Aug 2007 21:48:09 +0000

A readerâ€™s request was answered by Gourmet magazine in their May 1999 issue, page 134 for the recipe of Eggplant, zucchini, red pepper and parmesan torte. It asks for Italian eggplant but I substituted the tastier Asian ones. Though within the marshalling skill required for assembling ratatuille to which it is a close relative, I guess it is a city cousin offering an even more carefully tended appearance and taste.

The separate cooking of the several elements of ratatuille reminds me of certain Spanish dishes which share the same Mediterranean approach to cooking with Provence.

Your pictures are particularly vivid as usual. Now no amount of styling artifice can achieve that.

By: Lightheaded

Lightheaded — Wed, 08 Aug 2007 18:28:37 +0000

I'm not too fond of vegetables but the picture sure likes a yummy blend of vegetables I could eat. Except I don't know what a zucchini is, in Tagalog. It looks related to pipino though.

By: chris

chris — Wed, 08 Aug 2007 14:14:19 +0000

Mila, your comment reminded me of my chef-friend’s gripe that manila restaurants tend to undercook vegetables- yes you read that right! Funny that there rarely seems to be a middle ground in Manila restos, either you get hard and crunchy (which, in my opinion, is acceptable only with crudites but not properly cooked veggies) or more commonly, soft and mushy.

By: k

Wed, 08 Aug 2007 10:01:31 +0000

I like ratatouille so much that I never get the chance to leave some for the next day. Haha. I would really like to find out how it tastes one day after it is cooked. Your version looks so appetizing, MM. Thanks!

By: suzette

suzette — Wed, 08 Aug 2007 05:49:24 +0000

thanks for the recipe mm! next job for me is to teach my kids to appreciate this dish a la anton ego hahaha :)

By: Mila

Mila — Wed, 08 Aug 2007 05:10:30 +0000

I remember reading the technique they used teaching the movie folks how to make the chichi ratatouille. They cooked each vegetable seperately until tender, then layered in the baking dish, and then nicely shaped in that spiral tower seen in the film.

Too many restaurants overcook vegies, turns dishes like rat’l and pinakbet into mush.

By: Blaise Fortuna

Blaise Fortuna — Wed, 08 Aug 2007 05:00:08 +0000

Definitely something I myself could cook.. Thanks MarketMan for sharing this.. ;)

By: allen

allen — Wed, 08 Aug 2007 04:39:07 +0000

Again, I’d say this is good with crusty bread…I add mushrooms to my version, is it “legal” (not bastardizing hehe)? As an extender actually, since, zucchini can sometimes be pricey.