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The Moosewood Cookbook: Hearty Veggie Fare

ratatouille

RatatouillePlatedI’ve owned The Moosewood Cookbook for years, decades perhaps, and cooked from it quite a bit. It’s very charming, with hand-lettered recipes and illustrations, and it has a kind of cute hippie tone to it — lots of whole grains and bliss. But don’t let that fool you. The food in here is good, and the recipes are varied. There are a few starch-intensive recipes but for the most EggplantCubespart the dishes present great combinations of vegetables, textures and flavors. My go-to minestrone recipe is in here, and I see from marginal notes that I’ve made the rarebit before (“more horseradish, get a wire whisk, need LOTS OF BREAD,” say my notes).

I’ve never made ratatouille from either this book or any other. I’m ZucchiniGarlicPeppersnot sure why. It’s not at all difficult, and it’s an excellent vegetarian dinner. It was a good choice for a cold night. New York’s in the middle of a cold snap, though we’re weathering it much better at our place now that we’ve replaced the broken middle blind in the front windows — especially since in the process Scott discovered that all three windows were slightly open at the ZucchinitomPastePeppersTomatoestop, which explains the draft and chill that we’ve had since *ahem* 2005.

I started by doing most of my vegetable prep, then heated some olive oil in a heavy pot. I crushed in some garlic and added diced onion and a bay leaf, then let them cook until the onion was softened and translucent. Then I added a little red wine, some OnionsGarlicBayLeaftomato juice and a diced eggplant, and let them stew for about 10 minutes. I did the last of my chopping (the tomatoes and parsley) and washed the cutting board and dishes while it cooked. When the eggplant was softened a bit I added some diced zucchini and green pepper, as well as some herbs, and let them continue to stew. Now it was time to add tomato paste and diced Ratatouille2tomato and let it simmer a little while longer. When the vegetables were tender I turned off the heat and stirred in some chopped parsley.

I served the ratatouille over rice, topped with grated romano cheese and some chopped Kalamata olives. It was delicious: The vegetables were tender but not mushy, and the flavors were RatatouillePlatedOliveslively and complex. And there are leftovers, so I know what I’m taking for lunch on Monday.

Verdict: Success. This is definitely going into my repertoire. It comes together pretty quickly, so I could probably make it on a weeknight, and it would be ideal for a brown-bag lunch.

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