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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Peak-of-freshness ratatouille gets recast as cheesy gratin

By Marialisa Calta





JewishWorldReview.com | Sometimes we learn the hard way that the more time you take in cooking, the bigger the payoff.

Until recently, I made a lazy version of the French vegetable classic, ratatouille, by chopping up a mess of vegetables (eggplant, zucchini, bell peppers, onions, garlic and tomatoes), adding some herbs (basil, thyme), and simmering it all in the slow cooker or on the stovetop.

Not a bad dish -- but a far cry from the ratatouille of its native Provence. There, peak-of-freshness vegetables are treated with high-quality olive oil and appropriate respect to make a dish greater than the sum of its parts. I learned this by making a ratatouille "gratin" (the word refers to a casserole with a layer of toasted bread or cheese) from the new cookbook "Hungry for France" by Alexander Lobrano. It took only a bit more work than my slow-cooker version, and the results were dramatically more flavorful.

Ratatouille is one of those "classics" about which there is dissent. Some cooks include bell peppers and Nicoise olives, while others do not. Fresh herbs are important, but which herbs? Basil almost always makes an appearance, but there are those who argue in favor of "herbes de Provence," a mix of marjoram, rosemary, savory, thyme and oregano (and in the U.S., lavender). Julia Child, in the epic "Mastering the Art of French Cooking," sticks to plain old parsley.

The ratatouille recipe in "Hungry For France" comes from chef Ronan Kervarrec of La Chevre d'Or in the village of Eze, France, on the Cote d'Azur, part of the region known as Provence-Alpes-Cote d'Azur, or PACA. Predictably, Kervarrec has his own take on ratatouille. Like Julia Child, he layers it in a terrine or casserole dish, but unlike her, he omits the peppers, uses a variety of herbs, and makes a sauce out of the tomatoes instead of simply layering them in the dish. Speaking of heresy, he adds canned tomatoes to the fresh, vine-ripened ones.

Ratatouille is actually better if made the day before; the flavors intensify as it rests. It can be served hot or at room temperature (my preference) with simple roast chicken or meat, or make it a meal by layering some ricotta or mozzarella in it before baking





LAYERED RATATOUILLE GRATIN

Serves: 8 side servings, or 4 to 6 main course servings

For the tomato sauce:


  • 1/4 cup extra-virgin olive oil

  • 1/2 large onion, chopped

  • 2 garlic cloves, sliced

  • 1/2 pint cherry tomatoes, halved

  • 1/2 pound vine-ripened tomatoes, chopped

  • 1 (14.5-ounce) can diced tomatoes, with juices

  • 2 large basil sprigs with stems

  • Kosher salt and freshly ground black pepper


For the gratin:


  • Extra-virgin olive oil, for brushing and drizzling

  • 1 pound zucchini, sliced crosswise into 1/4-inch thick rounds

  • 1 pound eggplant, quartered lengthwise and sliced crosswise into 1/4-inch thick slices

  • Kosher salt and freshly ground black pepper

  • 1 slice sourdough bread, about 1/2 inch thick, crust removed, toasted

  • 2 garlic cloves, sliced

  • 1/4 cup packed mixed fresh parsley, thyme and rosemary leaves




WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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Make the tomato sauce: In a large saucepan, heat oil until hot. Add onion and garlic and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add cherry tomatoes, vine-ripened tomatoes, diced tomatoes and basil, and season with salt and pepper. Bring to a simmer, and then cook over medium heat until sauce thickens, 20 to 30 minutes. Discard the basil. Using an immersion blender, puree sauce until smooth. Alternatively, puree in a regular blender or food processor, working in batches (be careful; the hot liquid will spurt).

Make the gratin: Heat oven to 425 degrees. Brush 2 large rimmed baking sheets with oil. Spread zucchini slices on one sheet and eggplant slices on the other. Brush slices with oil and season with salt and pepper. Bake until tender, 15 to 20 minutes, rotating sheets halfway through.

Tear toasted bread into pieces. In a food processor, pulse bread into large crumbs. Add garlic and herbs and pulse until blended.

Brush a medium terrine or ovenproof casserole dish with oil. Arrange half of the eggplant slices in the terrine, slightly overlapping. Spoon 1/2 cup tomato sauce on top. Layer half of the zucchini slices on top, slightly overlapping, followed by another 1/2 cup tomato sauce; repeat layers. Sprinkle bread crumbs on top, season with salt and pepper, and drizzle with oil.

Transfer to oven and bake until bubbling and crisp, about 20 minutes, rotating terrine halfway through. Let stand for 5 minutes, then serve hot, warm or at room temperature. Or cool, cover and refrigerate for up to two days, and bring to room temperature or reheat gently before serving.

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© 2014, MARIALISA CALTA DISTRIBUTED BY UNIVERSAL UCLICK FOR UFS

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