Culinary Adventures with Camilla

Normally, I turn these ingredients - eggplant, zucchini, bell peppers, tomaotes - into ratatouille which, my version at least, is very fast and very loose. Here's one I did with the kids at school: click here . It's a veritable celebration of a garden's bounty...all tossed together in a pot. But for World Vegan Day with Valentina, of The Baking Fairy , at the helm, I wanted to try something a little bit different for her event. Here are the groups' offerings... Aloo Gobhi Masala (Indian Spiced Potatoes and Cauliflower) by Food Trails Black Bean & Pineapple Tacos by Kate’s Recipe Box Provençal Vegetable Tian by Culinary Adventures with Camilla Roasted Brussels Sprouts, Apples and Onions by A Day In The Life On The Farm Roasted Root Vegetables by The Spiffy Cookie Vegan Eggnog by The Urben Life Vegan Pineapple Tofu Fried Rice by The Baking Fairy Provençal Vegetable Tian Now this looks like the dish that was called ratatouille in the movie...

I've been dreaming about lamb tagine. Silly, because I don't own a tagine. But, with the last of the lamb from the EcoFarm Butchery Seminar (click to read my piece -  From Carcasses to Culinary Masterpieces  -  for  Edible Monterey Bay ), I decided to make lamb stew...tagine-style: slow cooked and braised at a low temperature. I braised the lamb in chicken stock and red wine for three hours - until it was buttery soft and easily cubed with a spoon. I left it in the cooking liquid that remained. To the pot, I added in 2 C  ratatouille , 1 C green olives, and 2 red pears (cored and cubed). I simmered the stew until everything was soft and hot. Then I seasoned it with ground cardamom, freshly ground salt and pepper, and served it with some crusty bread. This had all the characteristics of a tagine, without being cooked in the tagine pot. It was exactly as I envisioned dinner!

  Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The French word ‘touiller’ means ‘to toss food.’ In our Culinary Adventurers class today, we made ratatouille. Adjust proportions of vegetables to what you have on hand and preferences. Wash, peel and cube eggplant. Wash and cube zucchini. Deseed bell peppers (red, orange, and yellow) and chop. Tear herbs. Then slowly cook all the vegetables until stew-like. In a large, flat-bottomed pan, heat a splash of olive oil. Add crushed garlic and cook until lightly browned. Add in eggplant and cook until softened. Add zucchini and bell peppers and cook until beginning to soften. Add in halved tomatoes. If needed, add liquid (water, olive oil, and/or tomato sauce) and simmer until everything begins to come together into a thick stew. Stir in fresh herbs and season with freshly ground sea salt and pepper. Serve with crusty bread. Bon apetit!