Name: Ratatouille with Pan-Fried Onions
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 1 large sweet or red onion (sliced 3/8" thick); 4 teaspoons extra virgin olive oil (divided); 14 ounces crushed or diced tomatoes ((1 can, drained)); 1/2 teaspoon apple cider vinegar; 2 cloves minced garlic (about 1 1/2 teaspoons); 1 Tablespoon fresh basil (chiffonade); 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary (or a small spring fresh, chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon chili powder; 1 lb medium zucchini (sliced 1/4" thick); 1-2 Japanese eggplant (sliced 1/4" thick); 3 fresh Roma tomatoes (sliced 1/4" thick); Fresh basil; Finely grated Parmesan or Romano cheese (optional)

Roasted Ratatouille {with Pan-fried Onions}

May 31 By Renée ♥ 12 Comments

Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions.

No one makes ratatouille like I do. In fact, it seems like E-V-E-R-Y-O-N-E puts their own flare on this simple summer vegetable medley. My personal spin? Pan-fried onions for extra sweetness and depth of flavor. SO GOOD!

Originally from the South of France, ratatouille is an amazingly versatile dish, both for the cook and as a meal. Traditionally made with a base of tomatoes, zucchini, onions, eggplant, garlic, and herbs, home chefs around the world add everything from potatoes to porcinis to the mix. Some cook it in a pot on the stove, others roast it in the oven. You can even make it in a slow cooker, or an Instant Pot! The whole idea is, once you have the basic recipe down, feel free to make it your own.

And here’s a little secret… (shhhhh….)

When it comes to making ratatouille, it really doesn’t matter how you put it together.

It’s true! Whether you choose to “fussy up” and camera-ready your ratatouille, or just throw everything in the dish and let the chips fall where they may, the fragrant flavors of all those fresh summer veggies and herbs will magically combine to create something your tastebuds will love.

Ratatouille can be enjoyed hot, cold, or somewhere in between. Serving suggestions are just as flexible, too: as is, over rice, on toast, in pasta, on a sandwich, and with eggs are just a few ideas. (One of our favorite breakfasts is leftover ratatouille with poached eggs.) Enjoy!

5 from 5 votes

Ratatouille with Pan-Fried Onions

Course Main Course

Cuisine Vegan, Vegetarian

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 4

Author Renée B. ♥ The Good Hearted Woman

Ingredients

1 large sweet or red onion sliced 3/8" thick
4 teaspoons extra virgin olive oil divided
14 ounces crushed or diced tomatoes (1 can, drained)
1/2 teaspoon apple cider vinegar
2 cloves minced garlic about 1 1/2 teaspoons
1 Tablespoon fresh basil chiffonade
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary or a small spring fresh, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 lb medium zucchini sliced 1/4" thick
1-2 Japanese eggplant sliced 1/4" thick
3 fresh Roma tomatoes sliced 1/4" thick

Garnish:

Fresh basil
Finely grated Parmesan or Romano cheese optional

Instructions

Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside.
Heat a cast iron or heavy skillet over medium-high heat. Add 2 teaspoons of olive oil and swirl to coat skillet. When a water droplet sizzles on the surface, carefully place whole onion slices on the skillet. Allow onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side. Allow onion slices to cool, and then separate onion rings from one another and set aside.
In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.
In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture.
Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.)
Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.)
Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first.
OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting.
Sprinkle remaining dried herb mixture over the top of the prepared ratatouille.
Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!)
Garnish with fresh basil and freshly grated Parmesan or Romano.

Recipe Notes

Weight Watchers: 1 serving (1/4 recipe) = 1 SmartPoint [2018]

Alternate (aka "non-fussy") Prep: Put the crushed tomato mixture in your baking dish. Top with pan-fried onions. Throw the veggies on top. Bake as directed.

Recipe Notes:

This dish is best when made with the freshest veggies possible.
Be sure to slice your vegetables uniformly to all be approximately the same size and thickness so that everything cooks evenly.
Japanese Eggplant is more tender than Italian eggplant, and works better for this dish. However, if you cannot find it, you can definitely use Italian eggplant as a substitute. The important thing is to cut it in approximately the same size as the other veggies you will be using so everything cooks evenly.
Ratatouille and similar foods (i.e., spaghetti sauce, lasagna, and eggplant parm) usually taste better “the next day,” after flavors have had a chance to marry and mellow. I’m sure that there is a scientific explanation for this phenomena, but whatever the reason, keep this in mind if you plan to serve this dish to company. I often make meals like this a day ahead of time, refrigerate overnight and reheat to serve.

Pan-Seared Sturgeon with Chanterelles & Baby Yukons

May 7 By Renée ♥ 13 Comments

In which Mr B and I attend a cooking demonstration class with Chef Andrew Garrison, get to be “beta-diners,” and learn how to make dinner-party-worthy Pan-seared Sturgeon.

Many thanks to the Headlands Coastal Lodge & Spa for hosting our stay and for providing our cooking class with Chef Andrew. This post may contain affiliate links, but don’t worry – they won’t bite.

One of the unique features of the new Headlands Coastal Lodge in Pacific City, Oregon is the culture of adventure they seek to offer guests. Erstwhile concierges, known as “Adventure Coaches,” organize and guide Lodge guests in a large number of activities, including dory boat tours, crabbing, kayaking, and cooking. The day Mr B and I spent with the Headlands Adventures Coaches was wet and blustery, so we chose a cooking class over kayaking. Our instructor for the day was none other than Meridian’s Executive Chef Andrew Garrison.

[Meridian is the Headlands Coastal Lodge in-house restaurant. Read our profile of Meridian here.]

Chef Andrew, until recently the executive chef of Salishan Lodge & Golf Resort, is a Minnesota native and a graduate of Le Cordon Bleu College of Culinary Arts of Minneapolis/St. Paul. He specializes in wine and food pairings, foraging, whole-beast butchery, charcuterie and gluten-free cooking, and developing seasonal menus; the latter a skill already clearly reflected in Meridian’s constantly changing seasonally-focused menu.

When we arrived for our class, held in one of the condos-cottages adjacent to Headland’s, Chef Andrew informed our group that he would be preparing a dish he was planning to add to the menu – “Pan-Seared Sturgeon with Sautéed Chanterelles and Baby Yukons” – and we were to be his guinea pigs. (Or, as one of our group quipped, “beta-diners.”)

Before he started the cooking demonstration, Chef Andrew shared with us a little about his cooking philosophy and approach.

“We don’t really work off any recipes [in our kitchen]. We try to do what we call “intuitive cooking,” where you understand the process and the method behind the recipes, and then expand them to other dishes. It teaches you how to actually cook instead of just following a recipe.”

It is in this spirit that this post is written.

🐟 Cook a man a fish: feed him for a day. Teach a man to cook a fish: he can cook himself fish any time he wants. 🐟 #cookingdemo #sturgeon #recipeby @plays_w_knives Click To Tweet

NOTE: What follows is not a traditional recipe, with weights and measures and exact cooking times. However, if you are a relatively experienced cook, the completed dish should be fairly easy to execute. The following instructions are transcribed almost verbatim from Chef Andrews remarks, and are presented as such.

Pan-Seared Sturgeon with Chanterelles and Baby Yukons

Sautéed Chanterelles

Add oil to pan and heat pan on stove to the smoke point. Add mushrooms and sear them. Once they are seared, finish by sautéing in a little butter with fresh garlic, thyme sprigs, and rosemary sprigs [GTR] thrown in. Set aside.

Always use a neutral oil like canola oil. It has a higher smoke point than olive oil and imparts less flavor.
You want the mushrooms to be dry, and you don’t want to move them much once they’re in the pan. You want them to sear.
Don’t add salt to the mushrooms until you are done cooking, or you will end up with a pan of soggy mushrooms.

Baby Yukon Gold Potatoes

Put the precooked baby potatoes in a pan and make a little hole in the middle. Throw in a couple knobs* of butter and few cloves of garlic. Bring the butter to a foaming point and then add some GTR. Glaze the potatoes with the garlic-herb-infused butter, then season with a little kosher salt. Set aside.

The potatoes were precooked: poached in duck fat. (If you are short on duck fat at home, you can simply parboil them.)
When you add the herbs to the foaming butter, you’ll hear the herbs frying and popping, and that’s the sound you want. Then you’re shallow frying, and the aromatic compounds in the herbs infuse into the butter a little better.

* A “knob” of butter is about 1 1/2 – 2 tablespoons – about the size of a knob on a kitchen drawer.

Pan-Seared Sturgeon

Optional step: Brine the sturgeon for ½ hour before cooking.

Just as you did with the mushrooms, add oil to an oven-safe frying pan and heat on stove to the smoke point. Lay the fish in the hot pan, presentation side down. Sear the fish on one side, and then put it in a preheated oven (425° F) until it is done medium well. [An internal temperature of 140°F in fish is medium well.] It will continue to cook after you remove it from the heat, and will be well done by the time you plate it up.

“Proteins, with the exception of steak, I always just cook it on one side. The idea is to keep as much of the flesh as tender as possible.”

Once the fish is done, take it out of the oven, flip it over, add some butter and GTR to the pan and baste it. You want the butter to be frothing when you do this to really get all those aromatics going well. If it’s just [non-frothing] melted butter, you’re just going to make the fish soggy. You want the basting to be a fairly quick process. You don’t want to cook the fish more; you just want to glaze it.

For this demonstration, Chef Andrew used cold-smoked white sturgeon, farmed out of Idaho.
Brining seasons the fish all the way through and actually firms the flesh a little bit. It also gets rid of that white albumen that often comes out when you cook it.
If you are using fish that has been brined and/or smoked for this dish, don’t salt it before you pan-fry it.
Each piece of fish has two sides: the presentation side and the other, non presentation, side. The bloodline side is always the side you want facing down on the plate. In a fillet, the “inside” is always the presentation side. The skin side always goes down. (Unless you are doing skin-on fish.)
Chef Andrew likes to cook sturgeon to about medium well and then let it carry over to well. It’s not really a fish you want to eat rare.

“Kosher salt is my primary seasoning. I don’t put pepper on proteins before I cook them. Especially fish, because at high heat, you end up burning the pepper. I’d rather just have a crack of pepper at the end.”

“My approach to cooking is based on magnifying natural flavors. I use vinegar or citrus in just about everything. Salt… seasoning is really important, but acidity is another thing that really opens up and magnifies the natural flavors.”

Green Garlic Soup [Sauce]

Pureed soups make good sauces, and the soup used for this dish is basically a variation on vichyssoise, or potato leek soup: Yukon Golds, yellow onion, garlic, leeks, and a bunch of green garlic. (Green garlic looks like a small leek, and appears in the spring, about the same time as garlic scapes.) Then finish the soup with some cream, a whole bunch of kosher salt, and a little bit of cider vinegar to adjust the acidity.

Always try to use Yukon Gold when you make a smooth pureed soup. Avoid using russet potatoes for smooth, pureed soups: the starch in them is far too grainy.

Pan Sauce

Warm up the potatoes up in the pan with a little chicken stock. Once the stock is warm and potatoes are warm, reduce the stock a bit and throw a couple of nobs of butter in the pan, along with some aromatics [GTR]. As the stock reduces, keep the pan moving; swirl it around for a bit to keep things emulsified and make a pan sauce. Baste the potatoes in the pan sauce just before plating.

Rewarm the sautéed chanterelles at this time, too.

Foraged greens

For this dish, Chef Andrew used miner’s lettuce, which is plentiful all over the Pacific Northwest throughout the spring. (If foraging isn’t your thing, you can usually find it at farmers’ markets this time of year as well.) Alternatively, a handful of any fresh, tender greens will work.

Before I wrap this up, let me just say, Chef Andrew is personable, dedicated to his craft, and he made our cooking class “adventure” a pleasure to attend. Oh, and he is also adorable – I mean, how cute is this:

Which all goes to show that even the pros get excited when they get it right – and that’s a lesson for us all: Take pride when you put something wonderful on the table!

Disclosure: Our thanks to the Headlands Coastal Lodge & Spa for hosting our stay and for providing our complimentary cooking class with Chef Andrew. This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Armenian Lentil Stew {with Eggplant & Golden Raisins}

April 16 By Renée ♥ 19 Comments

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Ten years ago, my daughter married a young Armenian named Vahe. When I first met Vahe, I could barely locate Armenia on a map; moreover, I knew virtually nothing about its rich culture and even less about the tumultuous history of its proud and faithful people. All I knew was this earnest, poetic young man loved my daughter, which is all I really needed to know back then.

And I knew he could cook, because whenever he visited us, that is what he did – COOK! Using nearly every pan in my kitchen, he would make us a bountiful feast of Armenian-inspired fare. Everything from delicious garlicky green beans with eggs to delectable eggplant rolls stuffed with carrots and raisins to amazing fire-roasted shish kabobs. (Like many Armenians, Vahe is a master of fire and skewer.)

Over the last decade, I’ve learn a lot. I’ve developed a great appreciation and genuine respect for my son-in-law and the hard-fought struggle he has endured to become an American citizen. I’ve gained four amazing Armenian-American grandchildren and a wonderful extended family. I’ve read a number of books and countless articles on Armenian history (of which I was taught virtually nothing about in school) and learned a great deal about traditional Armenian cooking as well.

Did you know that Armenia is one of the oldest countries in the world? With a recorded history of about 3500 years, the small, landlocked country has a cuisine as old as the nation itself, where it occupies a unique place in Asiatic cuisine. Relying on a rich medley of diverse tastes and fragrances, Armenian cooking often employs savory flavors like lemon, garlic, onion, paprika, and sumac, and warm spices like cinnamon, vanilla, and cloves.

I’ve known for some time that I wanted to celebrate this milestone in our family’s history here on GHW with a traditional Armenian recipe, so when I saw “Armenian Lentil Stew” on a restaurant menu awhile back, I knew that I had to give it a go. In the end, I don’t know how “traditional” this recipe is; in fact, my culinary instincts are telling me that, even with my exhaustive research, it may be a bit Americanize. All I know is, it’s delicious.

When it comes to ethnic recipes, I’m usually a stickler for authenticity, but under the circumstances, I think it’s perfect. My son-in-law – who coaches his daughters’ soccer team and reads Kant (in Russian) to his three-year old son, who would move heaven and earth for my daughter, and who stood almost five years ago in a courthouse and pledged his allegiance to the United States of America… well, he’s a little Americanize now, too.

Happy Anniversary, kids. May you have many more to come. 💚

5 from 8 votes