Ratatouille and what????

[David Raccah]

Hello All,

I know, I Know, I do not frequent this side of the store often enough . But maybe you can help out a NOOB. I am making a ratatouille this evening, and as Daniel has stated, it will cool overnight and be eaten 24 hours later. What I was hoping you can help me with, is what else can I eat with ratatouille, other than a nice rice pilaf? What protiens work with it?

Thanks,
David

P.S. Need it to be kosher as well - yes, I am a pain!

[Daniel Rogov]

David, Hi.....

In my book, the very best matches for ratatouille are:

(a) a generous portion of grilled or pan-fried baby lamb chops
(b) chorizo or other spicy sausages, those pan-fried and served with a potato puree

All to be followed, of course, by a green salad with a garlic-rich vinaigrette sauce.

Best
Rogov

[David Raccah]

I have the salad covered - totally agree!
So:

1) Rice, does it need anything special, or plain old long grain rice will do?
2) Love the pan fried sausage idea. Would mergez work (being a slight meld of your two options), or a spicy apple infused sausage? Just asking as I know my local store has those two. Or a spicy Italian sausage as well.

When you say tomato sauce with the sausage, do you mean to brown some onions, and sausage whole or cut up in big chunks? And then do you pour some tomato sauce in and let it braise slowly? The sausage will not go dry, but how long do you cook the whole thing for - combined that is?

Thanks!
David

P.S. What wine pairs - Zinfandel, or what would you recommend?

[Daniel Rogov]

David, Hi....

With regard to the sausages - merguez would be lovely as would a nice spicy, plump and fatty Italian sauce. I would avoid the apple flavored sausages as I don't think they'll go that well with the ratatouille.

With re rice if chosen - definitely not a risotto but indeed any long-grain rice will do nicely.

As to wine - Zinfandel, a not-heavily oaked Syrah or a pleasant Cotes du Rhone

With regard to tomato sauce - did I mention tomato sauce?

Best
Rogov

[David Raccah]

AHH! My bad - potato puree!

Ok - recap and thanks so much as usual Daniel.

1) Rice or potato puree? Or is it both - potato and rice. Is potato puree a common side dish to Ratatouille? If potato puree, white or red?
2) Merguez or Italian sausage are good. Do you pan fry them whole or pre sliced into large chunks?
3) Zinfandel will work for me!

Thanks for all the help!
David

[Daniel Rogov]

David,

Either the rice or the puree, not both (too much starch). My personal preference is for the puree.

As to the sausages - two ways to serve - cut in chunks and tossed together with the ratatouille or, as I would suggest, sauteed whole, served on a separate plate alongside the potato puree, leaving enough room on the plate to put the ratatouille or serving the ratatouille in a small bowl alongside the plate with the sausages and puree.

Best
Rogov

[David Raccah]

Great - one last question. Have you created the version of Ratatouille that they had in the movie? Here is a website that has reverse engineered the recipe: http://www.chubbypanda.com/2007/11/ratatouille-confit-byaldi-cooking.html. Have you tried doing this, or do you stay with the tried and true Ratatouille recipe?

Thanks!
David

[Daniel Rogov]

As is known to some, I did have some connection with the film Ratatouille but I have not tried that recipe. I'm an old fashioned guy and trust France far more than I do Hollywood.

Best
Rogov

[David Raccah]

Daniel thank you so much! Loved the pairing! Here is the link to the recipe and the wine notes: http://kosherwinemusings.com/2009/09/09/ratatouille-brown-rice-fresh-green-salad-and-dalton-zinfandel/.

Best Wishes!
David