Top Sirloin and Ratatouille
I decided I needed to use the makings I had bought for ratatouille, else risk losing perfectly good vegetables to the compost heap. Are you like me that way? Just despise allowing your laziness to cost you? Money. Time? Effectiveness? Yeah, I dislike it as well.
So, I made sure I had the time (i.e., all my tasks were done and submitted properly) and simply spent the afternoon in the kitchen. I’ve been making ratatouille for about 6 months now. Guessing at least a dozen times. Really!
Why so much, you ask? Mainly because I like experimenting with recipes I enjoy. Tweaking ingredients, methods, flavor profiles. Starting with the same recipe that Julia Child used on her television show, my first attempt was hatched. I enjoyed it well enough to make it again (from the same recipe) and liked it again, even more.
Then I went online searching for other recipes, finding about a gazillion, of course! There’s really a lot of different philosophies when it comes to making this pleasant peasant dish. I even found and tried a couple of times the biyaldi recipe that was the basis of the dish in the movie “[asin=B000VBJEEG]Ratatouille[/asin]”. I especially liked the addition of yellow squash in that one.
Anyway, the meal was a great thick cut Top Sirloin broiled to a juicy rare (but fully safe!) and the ratatouille served over fluffy white rice. I must admit that Mom and I were very pleased! You would have been too. Where were you? Next time! 😉

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