Confit byaldi - Variation on Ratatouille

My favourite vegan french dish: Ratatouille!  It's also one of my favourite dished because I grow all the vegetables in my garden.

First, slice the squash, zucchini and eggplant.  Then, dice and fry in olive oil; the peppers, tomatoes, shallots and onions.  Once the onions and peppers are softened, spoon the mixture in a baking dish.  I chose to use small oven-safe dishes but really any baking dish will work.

Then, layer the sliced vegetables in an overlapping, alternating pattern.  Be sure to cover the entire baking dish.  Drizzle a bit of olive oil over the top.

Wrap, or cover, the baking dishes with parchment paper (not wax paper).  This keeps the vegetables from drying out in the oven.  Bake at 350F for about an hour.  Remove from the over, let cool and refrigerate over night.

The next day, remove the parchment and cover the top with tomato sauce.  Admittedly, I used tinned tomato paste with fresh sauteed vegetables to make the top sauce.  I had only green tomatoes and those don't make an attractive sauce.

Return the sauce covered ratatouille to the oven for ~15 minutes to reheat.  Serve while it's still hot.  It's amazing on its own, but also goes well with rice and salad.

Garden 2014 - Start of Summer!

Summer's finally here and the garden is going strong! Squash blossoms

Blueberry, tomato, eggplant, pepper:

Baked Summer Squash

A delicious, fresh from the garden and vegan dish; baked and stuffed summer squash.  Many squashes, scallop, patty pan, rond-de-nice, don't slice well.  Rather than chunking them in a stew, this preparation provides an elegant presentation.

Select the chunky and round squash.

Slice the bottom to flatten it, scoop out the insides with a melon-baller and save them for the filling.  Then coat each of them with olive oil and bake at 35oF.  To keep them from moving, ramekins or muffin tins can be used.  Thirty minutes is usually long enough - just make sure they're tender.

While they're baking, saute a mirepoix (carrots, celery, onions), adding tomatoes, peppers and the scooped out parts of the squash.

When it's reduced, it should nice and thick.

Spoon the filling into the squash and garnish with fresh herbs.

Squash Blossom Fritters

Mmmm... fried food.

Prepare mashed potatoes with a nice savoury spice: onion powder, dill, green onion, parsley, smoked paprika and salt.

Pick full and large flowers that open easily.  This has to be done early in the morning as the flowers tend to wilt in the sun.  Be sure to pick the "male" flowers as they are the easiest to work with.  It's easy to tell the difference - the female flowers have small squashes attached.

Pipe in the potato mix:

Coat with a flour-water batter.  I used buckwheat so that it's gluten free.

Fry ~375F until golden brown.  Buckwheat is a darker grain, so these are fairly brown.

Drain on kitchen roll (paper towels):

Serve while still hot - otherwise they go soggy.