A food blog dedicated to the yummy.
Ideas and demonstrations of how to use leftover food to create gourmet meals that are as tasty and appealing as the original meals that have been refashioned.
Friday, November 19, 2010
Ratatouille and Brunswick Stew
This seems like an odd combination, but I have to do a double post today. Mike and I recently took a trip up to Charleston SC and Savannah GA, so when we got home we needed to clear out the fridge and took some inspiration from the trip...
Ratatouille - not the movie
This is one of my favorite ways to use eggplant and squash. I made some variation of it several times before I learned it really was ratatouille!
Brown some eggplant (sliced or cubed) and place in a casserole dish. Layer on the other veggies...zuchinni, yellow squash, onions, mushrooms and tomatoes. Cover with parmesan cheese and bake at 400 degrees for 40 - 45 mins.
I like it served with some cheesy bread that's been toasted under the broiler. Mmmm!
Mike made Brunswick Stew, named after Brunswick Georgia.
He smoked a chicken out on the patio, and while that was going, made the stew from chicken stock, lima beans, peas, corn. While that was stewing, he made the red sauce from crushed tomatoes, a little hot sauce, onions.
Several hours later, mix them all together and serve!