Last Night's Dinner: Ratatouille and Cauliflower Gratin

Ratatouille and Cauliflower Gratin

Ratatouille

Ingredients:

• 1 Eggplant  
• 1 Zucchini
• 1 Yellow Squash
• 1 Leek or Onion
• 1 yellow or red Sweet Pepper
• 2-3 cloves Garlic
• 1 Qt Cherry Tomatos
• 1/2 Cup Olive Oil
• 1/2 Tbsp salt
• Thyme, Oregano, Marjoram, Red Pepper flakes, Black Pepper, Salt to taste

Method:

Cut and clean leek as they can be very dirty.  I remove most of the green end, split it length wise keeping the root end whole and wash under running water.  Then slice to 1/4 to 1/2 inch shreds. Cut remaining vegetables to a course chop -- roughly bite sized pieces -- placing eggplant and squash in a colander and toss with 1/2 Tbsp salt.  Allow to drain in the sink or over a bowl for 15 to 30 minutes; this reduce the moisture in them resulting is less mushy vegetables. Heat oven to 400, chop peppers and mince garlic.  Heat a cast iron dutch oven or pot over high heat, add 1/4 of oil and sauté 1/3 of the vegetables allowing them to gain a little color.  Repeat two more times with the remaining vegetables 1/3 at a time with 1/4 of oil.  In the last batch you can add the minced garlic and herbs and spices.  Return all to the dutch oven and stir in the cherry tomatoes and remaining oil.  Bake 10 to 15 minutes or until the tomatoes start to pop.

Cauliflower Gratin

Ingredients:

• 1 Head Cauliflower
• 3 Tbsp Butter
• 2 Tbsp Flour
• 2 Cups Milk
• Salt and Black Pepper or to taste
• 1/8 tsp Ground Nutmeg
• 2/3 Cup shredded Gruyere
• 1/2 Cup shredded Parmesan
• 1/4 Cup Bread Crumbs 

Method:

Clean cauliflower and break down in to bite sized florets.  Heat oven to 400. Steam florets for 5 minutes; we want them only partly cooked so as to not have to bake the dish for too long.  In another sauce pan, over medium heat, melt the butter and add the flour to make a white roux.  Add the milk and bring just to a boil and remove from heat.  Add salt, pepper, nutmeg, and 1/2 cup of shredded Gruyere and the Parmesan and stir to combine (congratulations, you just made a béchamel sauce).  Place partly cooked cauliflower in the bottom of a baking dish and add the béchamel then sprinkle with remaining Gruyere and bread crumbs then bake for 15 to 20 minutes or until the top is brown and bubbly.