Hello Fellow Foodies,

As many of you know, I was in the restaurant and catering business for many years (many years ago) and The Silver Palate Cookbook was my bible. It was the one cookbook that never failed to stir my imagination and get me excited about cooking for dozens, even hundreds of people. Even now, as I cruise through it, I find new recipes and ideas I have yet to try. Ah, so many recipes, so little time!

When I get an idea to make a dish, either from some craving, or some group of vegetables in my refrigerator drawer, or when my freezer and pantry are overflowing with staples I bought on sale, I like to look through three or four or more resources. I have my assortment of favorite cookbooks right in the kitchen and my stacks of Gourmet, Martha Stewart Living, Saveur, and other magazines. I flip through each one of them looking at the ingredients and methods of preparation for the same dish. It’s then that I can get the gist of the idea and create my own version.

While thumbing through my torn, tattered and splattered copy of Silver Palate Cookbook I came upon this bit of wisdom which I heartily endorse:

“There is one rule in our kitchen, made in the very beginning, which still holds true: When cooking, you must taste. To think that you can follow a recipe and do today what you did yesterday is erroneous. A good cook needs to be able to taste, and trust his or her own judgment. Only through developing taste (and we stress developing- no one is born with this kind of a silver spoon) can you begin to trust your cooking self.

Don’t be afraid to taste. It is the only way we know to understand food, to know how to experiment, to build our own confidence. Treat it like two pieces of a puzzle; if you try and it doesn’t work, what has been lost? If it does, perhaps you can improve upon it the next time. To follow a recipe repeatedly because it is safe, tried, true, and from a reliable source is boring and impersonal. Take our recipes, make them your own, and improve upon them. That will be our greatest pleasure.”

Thank you so much to Julee Rosso & Sheila Lukins for all their wit, wisdom and inspiration. I checked out their Ratatouille recipe on page 167 and, as usual, came up with my own version based on what I like.

RATATOUILLE

Ala Bette Crocker

1 cup best-quality olive oil

2 small to medium sized eggplants cut in bite sized cubes

2 teaspoons salt

2 small yellow onions, peeled and coarsely chopped

3 small zucchini, quartered lengthwise and cut into bite sized disks

2 small yellow summer squash cut the same as zucchini

1 red pepper, seeded and cut into strips

1 green pepper, seeded and cut into strips

1 yellow pepper, seeded and cut into strips

2 tablespoons minced garlic

2 cans (14 ounces) diced tomatoes, drained

2 tablespoons tomato paste

¼ cup chopped parsley

¼ cup chopped fresh dill

2 tablespoons dried oregano

2 tablespoons dried Italian Seasoning

1 tablespoon dried sage

Salt and Pepper to taste

1.Preheat oven to 400’ F.

2.Pour ½ cup olive oil in large bowl. Add eggplant, sprinkle with salt and toss until all pieces are coated.

3.Line baking sheet with foil, add eggplant, cover tightly with foil and bake for 20 minutes, until eggplant is done but not mushy. Uncover and set aside.

4.In a large skillet, heat remaining oil. Sauté onions, zucchini, squash, peppers, and garlic over medium heat until wilted and lightly colored, about 20 minutes. Add tomatoes, tomato paste, parsley, dill, dried herbs and black pepper. Simmer for 10 minutes, stirring occasionally.

5.Add eggplant and simmer another 10 minutes. Taste and correct seasoning. Serve hot or at room temperature.

8 – 10 Servings

Great as a main course with a tossed salad and crusty bread, or serve as a side dish for a Mediterranean lunch or dinner with hummus, pita bread, and olives. Top with Feta cheese or lean toward the Italian and serve with freshly grated Parmesan. Sprinkle chopped fresh Italian parsley for garnish. Tastes great the second day and makes a wonderful sandwich on crusty bread or stuff into a pita pocket. Get creative and surprise yourself!

Happy Cooking!