/ck/ - Food & Cooking

We'll start with some ratatouille I intended to can, so double dose of vegetables.

To me, common mistakes for ratatouille are
>bland vegetables (don't be lazy, brown them)
>too many sorts of vegetables (keep it simple)
>too much eggplants
>too much bell peppers

Crushed garlic, add savory and thyme

Spread on halved tomatoes.

Cook tomatoes 45min. On high heat at first, then lower heat.
Fuck, double dose, will it fit? It surely won't color as nicely as usual :/

You're doing well, OP. Those tomatoes look very appetizing on their own. I'm curious to learn how you do ratatouille. Carry on!

I have my tomatoes cooking, now I can cut on the fly the rest of the vegetables. First: onions.

>>6957267
bump keep going op

browning...

Too long, must speed up.

By the way, only 1 tbspoon olive oil per pan. No more needed, fatass.

Bell peppers

Still prepping on the fly

>>6957302
That tomato choice. Cushy af. I approve of your tomato choice.

Deglazing onions with water.
Don't spoil that taste.

>>6957314
>>6957936
Life down there wouldn't be the same without the grocery store where I get them, which is down the corner. Local and seasonal products all year round.

Stay tuned for the 'tomates à la provençale'.

>>6957960
life down where? :)

Eggplants.

I give you my current ultimate technique for eggplants:
>1tbspoon olive oil, high heat
>stir stir stir
>cover and stir occasionally
>deglaze, cover, stir

When done right you get something approaching deep fried eggplants, with only one tbspoon oil. Yes, I watch unnecessary fats.

>>6957968
Marseille, Provence, France, aka 'la plus belle ville du monde'

Zuchini

I must admit I had a hard time coloring them.

Don't overcrowd your pan, they say.

>>6957993
>'la plus belle ville du monde'
*eye rolling intensifies* Good tamaters though. I was hoping you'd be american.

So far, 90min to get there. Not that bad for double dose which would feed 12 people, with rice as side and maybe some proteins.

>>6958021
Gotta keep the cliché alive ;)

I was told by a fellow compatriot of yours that the american Marseille was New Orleans. Can anyone confirm?

Canners gonna can

Fiew, done!

To be eaten at the coldest hours of winter.

Couldn't resist the half filled jar.

See you soon, more OC to come.

>>6958051
Definitely probably. I though you had to be down south like Louisiana which has New Orleans. I don't know much about Marseille but I know New Orleans is all kinds of Southern by way of french aka Cajun. Shit now I want cajun...

>>6957982
how do you do that? I'm a novice cook but I find whenever I try to cook eggplant it absorbs oil like a sponge

>be Nebraska
>been in 80s and 90s the past few weeks, same is forecasted for the next few weeks
>plants are continuing to flower and set fruit

Thanks global warming. Im still getting tons of tomatoes, peppers, squash, and winter squash.

>>6958051
New Orleans has the most French influence out of anywhere in the US. I don't know if its exactly like Marseilles but the food would be closer to what you're used to.

>>6958113
Like I said: high heat under your pan, 1 tbsp olive oil when it's hot, add eggplant chunks and IMMEDIATELY stir vigourously, then cover. Set the heat lower after a while, they will brown and simultaneously cook in their own steam. Add water when colored enought to get more steam. Those fuckers drink the oil you give them. Better be confident in your pan, though.

>>6958076
>>6958123
If I travel to the US I have to go to there. I bought who's your mama but I have to have the real food before I die. That and the music.

>>6957267
Those are some lovely tomatoes. I like this recipe but I'm too lazy to cook everything apart. I just put the veggies layered in a glass baking tin. Still pretty tasty though.

>>6958144
If you would like any recipes from NOLA/LA that are authentic just let me know which ones you are interested in and I will help out.

Thanks for the post, ratatouille is comfy AF.

Thanks for the cook along OP!

Bumping with homemade pesto

The leaves of 2 plants basil (~225g)
One hole head of garlic (~225 g)
1 tbspoon salt
Just enought olive oil to process
Just enought olive oil to cover

One week later

To be eaten in winter soups, godly in salad dressing.

>>6959553
I've had awful luck with pesto following generic recipes from the internet, do you ever use pine nuts? They're expensive as hell but almost every recipe calls for them.

>>6959556
No expensive pine nuts, I will put some in dishes if I feel like it.

It's not an official pesto recipe, I was looking for a way to preserve basil at the end of summer.

It doesn't taste quite like pesto either, it's a bit more sour because of fermentation. Yes, I'm a fermentation enthusiast, ask me anything.

Thanks again to the anon who suggested to cure my wild boar shoulder in the last thread. I'm doing it next month.

>>6959556
Also, would you describe your misfortune?

>>6959584
I don't know if it was just inferior ingredients or bad ratios but I would guess it was probably the former, and every time I've tried it just came out bland and tasteless. Is basil a heavily seasonal ingredient? I just usually buy a big pack of generic brand whenever I need it.

>>6959585
Not the best source for italian traditions, but I read pesto was done to preserve basil plants that had not been eaten in the summer and wouldn't survive to fall. Don't expect the taste of fresh basil, though.