Cinnamon Cherry Old Fashioned

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One of my many restaurant/bar/pub jobs included working at a nightclub. At this particular job, I learnt many different cocktail recipes from a talented mixologist. This Old Fashion was quite the hit among my regulars and continues to be a hit during the holidays at my house!

Drink Responsibly!

Now this particular cocktail is one stiff drink, but Hey if that’s what you need to get through family filled dinners or new years eve, you do you.

This sweet old fashioned is flavoured with maple syrup, one of my favourite sweeteners, and therefore is easy to have a few and not notice, so please drink responsibly! 

Rye or Whisky?

Old fashion can be made with Rye (Canadian whisky), Jameson (Irish Whisky) or Bourbon (American Whisky). With Old Fashions, which already incorporate sugar, I prefer Canadian or Irish Whisky because it is not as sweet as Bourbon and balances the cocktail well.

Glassware

You can serve this drink in any glass you like, traditionally it is served in a heavy bottomed old fashioned glass. But seriously, if you gave this drink to me in a mason jar, I would be just as pleased. 

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Cinnamon Cherry Old Fashion

A sweet and festive cocktail for any holiday event!
Course Drinks, Happy Hour
Cuisine Canadian
Keyword Cocktail, Happy Hour
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 person
Calories 250kcal

Ingredients

  • 2 ounces Whisky
  • 1/2 ounce Maple Syrup
  • 1/2 ounce Cocktail cherry juice
  • 2 dashes Bitters
  • 3 Cherrys Garnish
  • 1 Orange Peel Garnish
  • 1 Cinnamon Stick Garnish

Instructions

  • Measure out whisky, maple syrup, water, cherry juice and bitters into serving glass.
  • Add one large ice cube (if you have) or three regular size cubes.
  • With a spoon, give the cocktail a gentle stir.
  • Peel orange rind and give it a twist over the glass, the rind should produce a drop or two of juice, this is good! Finally run the orange peel over the rim and place it in the glass.
  • Garnish with a marchinano cherry, and a cinnamon stick.

Notes

Old fashion can be made with Rye (Canadian whisky), Jameson (Irish Whisky) or Bourbon (American Whisky). With old fashions, which already incorporate sugar, I prefer Canadian or Irish Whisky because it is not as sweet as bourbon and balances the cocktail well.
 
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Beet Carpaccio

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A fun little twist on beef carpaccio! Beef carpaccio is very thin slices of excellent quality sirloin or tenderloin. They’re then sliced extremely thin and served raw with a dressing. This beat capriccio is very thin pieces of raw beat served as a salad, is is delicious in earthy flavour and will look incredibly impressive on your dining room table.

There are so many kinds of beets available, Chioggia Beets have a red and white striped flesh, look like candy canes, golden beats come in a beautiful orange and yellow hues and our normal beets that come in deep purple and red colours. I used the beautiful yellow and red beats, as the colours are beautifully contrasting. 

Color of the Beets Matter!

If you’re using two different coloured beats, use different vinegars as to not taint the colors. If you’re using Chioggia or golden ones, use white balsamic vinegar. However, if you’re using red beets, stick with balsamic vinegar. 

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Beet Carpaccio Salad

Delicious Christmas salad, a perfect side dish to any holiday dinner!
Course Salad, Side Dish
Cuisine Canadian
Keyword Christmas Dinner, Holiday, Salad, Side Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 people
Calories 150kcal
Cost 15$

Equipment

  • Mandoline

Ingredients

  • 4-6 Assorted Beet
  • 2 tbsp Balsamic Vinegar Or white balsamic vinegar
  • Arugula for garnish

Vinaigrette

  • 1/4 cup Olive oil plus 2 tbsp
  • 1 tbsp Lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire
  • 1 tbsp Yogurt

Instructions

  • Clean the beets, removing all grime, dust and dirt. Slice off the root end.
  • Using a mandolin set on 1 mm thin, slice the golden beets first then the red ones, don’t forget to use the guard!
  • Place the golden beats in one bowl and the red beats in another so the color doesn't bleed onto one another.
  • Add the white balsamic vinegar to the golden beets and 1 tbsp olive oil, toss till all the beets are evenly coated. Do the same with the red beets with the balsamic vinegar. Cover and set aside for 30 minutes to tenderize the beets.
  • Meanwhile prepare salad dressing by combining all ingredients in a mason jar and giving it a good shake. 
  • Plate the beet slices overlapping each other to get a beautiful array of colours. Drizzle vinaigrette overtop and sprinkle arugula.
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Christmas Truffles

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These are the easiest dessert and look fancy AF. Truffles have been uniquely associated with fancy coffee or high class tea shops. These truffles are so easy to make, especially with a Christmas twist these will be sure to leave your guests drooling! 

Importance of a Double Boiler

When melting chocolate, never and I repeat, NEVER put that stuff in the microwave. Chocolate is delicate and expensive and I can’t think of anything more annoying than going back to the grocery store to re-purchase chocolate because you burnt it in the microwave. 

How do you use it?

Simple! Simmer a shallow amount of water in a saucepan and place a bowl overtop. Once the water begins to simmer, place the chocolate in the bowls to slowly melt the chocolate. Yes a double boiler might seem a little tedious but it renders the best quality melted chocolate. 

Size Matters

These truffles are insanely rich, decadent, sweet, every synonym in the book. You don’t want to overwhelm people, I recommend using a 1 inch cookie scoop or 1 teaspoon measuring spoon and then rolling by hand for even sizes. 

 

Gifting Truffles

Truffles are an amazing gift to give as they look beautiful and are creatively similar to Christmas ornaments. Mixing both Pistachio and candy cane covered truffles allow for a mesmerizing presentation. Serve these in a decorative box or in clear wrapping paper and you’ve got yourself a fantastic hostess gift or dessert. Be sure to keep these truffles in the fridge in the meantime. 

 

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Christmas Truffles

These are the easiest dessert and look fancy AF. These truffles are so easy to make, especially with a Christmas twist these will be sure to leave your guests drooling!
Course Dessert, Gift
Cuisine Canadian, French
Keyword Christmas Dinner, Dessert, Gift
Prep Time 30 minutes
Chilling 3 hours
Total Time 3 hours 30 minutes
Servings 20 peices
Calories 250kcal
Cost 15$

Equipment

  • Double Boiler

Ingredients

  • 14 oz Dark Chocolate Bakers Brand
  • 10 tbsp Heavy Cream
  • 1 tsp Vanilla Extract

Instructions

  • Prepare and measure out all ingredients
  • In a double boiler, combine chocolate, cream and vanilla. Mix until melted. 
  • Transfer chocolate into a separate bowl, cover with cling film and allow to set in the fridge for 2 hours.
  • Meanwhile, coarsely chop pistachios and crush candy canes finely. 
  • Using a melon baller, cookie scoop or a teaspoon, scoop out chocolate mixture and roll into a ball.
  • Roll truffles in pistachio or candy cane garnish. Place on a tray or keep in fridge till serving.

Let us know what you think by leaving a comment below or tagging us @butterandotherdrugs

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Christmas Short Ribs

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Okay let’s get fancy! Christmas is all about bringing your closest peeps together and offering them your best of the best around the holidays. That is why I am bringing you beef short ribs braised in red wine and seasoned with sour cranberries and savoury rosemary. These short ribs are insanely delicious and the best part, easy as pie! I choose this recipe as short ribs have always been such a treat in our household that they were saved for a special occasion, and what is more special than Santy-Clause?! This dish can be prepared the day before for easy holiday serving or day of, it’s a one pot, make-it-and-forget-it kind of a dish. 

The Short Rib?

A little story about the beef short ribs. It is the most tender part of the cow (especially when it’s cooked for 3 hours on low heat), which is why you tend to pay a pretty penny for them. Sometimes, when the butcher gets too many of these and puts them on special, that’s when you MUST snatch these babies up! Store them in your freezer for a special occasion. However, on the reg, these tend to go for 8$ per pound. These are the perfect cuts for braising as they are beautifully marbled and become so moist when cooked. 

How much do I need?

As the bones are fairly small, I portion out two per person. If you have the option, ask your butcher if he can cut thick size short ribs, these are just a little bigger and tend to cook more evenly and be more tender about 2 inches by 2 inches. I always pick up 2-3 extra servings incase there is an unexpected guest (always good to be prepared!), and of course, because these ribs are so damn good and you’ll want to have some for leftovers the next day. 

Platting

I recommend plating these short ribs on a bed of mashed potatoes, or my personal favourite Celery Root Puree! The carrots in this recipe are a great addition, however, to mix up the carrot game a little more check out this tahini dressing. 

Pro-Tips

  • Searing the beef is game-changing for this recipe. I literally can’t say it enough. Get a hot skillet, a pan or pot that you know gives you some nice color, do not use a non-stick pan as it will not give you as nice of a sear. 
  • When you pick up your beef at the butcher, ask if they have any homemade beef broth and pick that up as well. This stuff is liquid gold and can intensify the flavours of your dish by a mile! 
  • Tying your beef is one of the most important parts of the recipe as this will affect your plating and making this dish look restaurant worthy. Try tying the short rib together with butcher twine to ensure that the bone stays intact with the meat and it doesnt fall apart. Right before serving cut off the string and you’re good-to-go!  
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Christmas Short Ribs

These short ribs are insanely delicious and the best part, easy as pie! Serve these one-pot-wonders to your family and friends this holiday season!
Course Main Course
Cuisine Canadian, French
Keyword Christmas Dinner, Dinner, Large Groups
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 people
Calories 400kcal
Cost 80$

Equipment

  • Oven safe dutch oven or baking dish

Ingredients

  • 5 pounds Bone-in beef short ribs
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 2 Onions Medium
  • 4 Carrots Medium
  • 1 Garlic Bulb
  • 2 cups Dry Red Wine
  • 2 cups Beef or Veal Broth
  • 2 tbsp Tomato Paste
  • 1 tbsp Maple Syrup
  • 4 Sprigs of fresh thyme
  • 2 Sprigs of fresh rosemary
  • 2 Bay leafs
  • 2 cups Fresh cranberries

Instructions

  • Preheat the oven to 325 degrees F.
  • Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Using butcher twine, tie the beef together, set aside.
  • Dice onions, cut carrots in 1⁄4's lengthwise.
  • Slice the top of the garlic bulb, drizzle with olive oil and wrap in aluminum foil. Bake in the oven for 1 hour. Once cooked, squeeze out the roasted garlic and turn into a paste. Set aside. 
  • In the same pan used to brown the beef, add the butter and sweat the onions and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add wine, broth, tomato paste, brown sugar, thyme, rosemary, bay leaves, salt and pepper. Bring to a boil.
  • Add the beef and sprinkle over the cranberries. Cover with lid or aluminum foil and transfer to the oven. Cook for 3 hours.
  • Remove the thyme, rosemary, and bay leaves and discard. Scoop out short ribs and carrots, cover and set aside. 
  • Meanwhile, add the roasted garlic paste to the dish a tablespoon at a time. Taste after each addition. From one garlic bulb to the next, the intensity of the garlic flavour changes, so add slowly and taste the sauce frequently until its attained the desired taste. Season with salt if necessary.
  • Serve the beef short ribs and carrots over a bed of puree celeriac, top with the sauce and enjoy!

Tried this recipe? Let us know! Tag @butterandotherdrugs or leave a comment below

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Pistachio Nougat

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Follow the homemade gift train during the holidays and make this incredible pistachio nougat. It keeps up to 3 weeks in an airtight container, so prefect to prep a whole bunch to giveaway during the holidays. 

 

Pistachio nougat is my fave dessert during the holiday season. However, finding a nugat that has my favourite nut and nothing else is hard to find. So I decided to make my own. This nougat recipe is my favourites as it yields such a silky and smooth nougat with a slight chew. You can omit the pistachos for your favourite nut, however stick to the same quantity. 

Pro Tips

  • When gifting homemade treats, I like to include the recipe on an index card. Feel free to write it out yourself, or print it on nice paper. That way the recipient can make them themselves and now it’s the gift that keeps on giving! Be sure to include my website name so they can peruse all my recipes, now you’re looking like a foodie champ! 
  • As the nugat is individually wrapped in parchment paper, I recommend presenting the gift in a nice christmas box or a decorated mason jar.

Wrapping The Nougat

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Pistachio Nugat

Silky smooth pistachio nougat is the perfect holiday sweet to gift or to serve for dessert!
Course Dessert
Cuisine Canadian, French
Keyword Dessert, Nugat, Pistachio
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 2 hours
Total Time 2 hours 20 minutes
Servings 3 dozen
Calories 200kcal
Cost 10

Equipment

  • Baking Dish
  • Parchment Paper
  • Candy Thermometer

Ingredients

  • 2 cups White Sugar
  • 3/4 cups Clear Corn Syrup
  • 3/4 cups Liquid Honey
  • 1/4 cup Water
  • 1/4 tsp Salt
  • 2 Egg Whites Room temperature
  • 1/4 cup Butter Softened
  • 2 tsp Vanilla Extract
  • 1 cup Pistachios Or nut of choice

Instructions

  • Generously spray or butter 11 X 8 baking dish then line with parchment paper and generously spray parchment paper. Set aside. 
  • Measure out all ingredients. 
  • In a medium pot, on medium heat, combine the sugar, corn syrup, honey, water and salt to a boil, till it reaches 250 ℉.
  • Meanwhile in a stand mixer (using the whisky attachment), or with hand beaters, beat egg whites till stiff peaks form. 
  • Once the sugar mixture reaches 250, add ⅓ of the mixture to the egg whites while machine is still running, drizzling slowly avoiding the beaters for 4 minutes. 
  • Return the remaining sugar mixture to the heat until it reaches 310℉. 
  • While the machine is still running, drizzle remaining sugar liquid avoiding the beaters and beat for 10 minutes. 
  • Then, add the vanilla and butter, beat until combined, 30 seconds, then with a spatula, fold pistachos into mixture. The mixture will begin to harden so work quickly! 
  • Pour nougat mixture into prepared pan and press down mixture with oiled hands. 
  • Let stand for 2 hours then cut into squares and wrap in parchment paper. 

Tried this recipe? Tag us @butterandotherdrugs or leave a comment below!

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Holiday Reds From Italy

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This Christmas share the love of delicious red wine from Italy. These three red wines are hand picked by my wine enthusiast sister, who has done her fare share of wine testing-safe to say she knows her stuff! These wines were tested with Christmas fare to ensure the pairings are up to snuff! 

As always we have found three great wines at incredible price points. All the wines chosen are under 20$, so you can enjoy them without the expensive wine guilt. 

*Disclaimer: These wines were purchased in the province of Quebec and therefore the wines may be more or less expensive if purchased in another province/country or state. 

I Blazi Nero d’Avola Bio Sicillia 2018 - $16.20

This Sicilian gem will keep you warm during the cold winter nights. It is made from 100% Nero d’Avola grapes that will bring a mouthful of bold black fruit and cherries, jams and a hint of spice. Pair this with your meatiest recipes; grilled or baked, even your favourite hearty vegetarian dish! Your loved ones will be a fan of this bold choice

Carpineto Chianti Classico - $19.95

The co-founders have been making elegant wines from the rolling Tuscan hills since 1967. This one in particular brings a mouthful of cherries, berries and floral notes. It is well-balanced and comes with a slight woody flavour due to the combination of ageing in steel tanks and Slovenian oak barrels. This Classic Chianti will pair deliciously well with grilled meats & heavier dishes. It will be warmly welcomed at any door this holiday season.

 

San Valentino Scabi 2018 - $18.00

San Valentino Scabi is brought to you straight from Emilia-Romagna, made from 100% Sangiovese grapes and is organically made – with a name like that, how could we not love it? It is medium bodied that has pops of red fruits, peppery spices, and burst of freshness that will surely be a hit around any table this season. It has all the charming feels and is a great pairing with classic Italian fare and really anything that has tomatoes as an ingredient.

 

Let us know what you think! Tag @butterandotherdrugs when you try this wine next!

Here's what else we've got cooking up!

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Chocolate Dipped Honeycomb

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Christmas is all about giving back to your community, dinners with friends and family and of course the gifts. Which makes the holidays an expensive time of year. Gifting specialty homemade treats is a great hostess or for a gift exchange present. That Is why gifting food, made with love (of course), are a great way to lower your expenses this holiday season. 

 

This chocolate dipped honeycomb  is such an easy recipe and you more than likely have ALL the ingredients in your pantry. Honeycomb is a crunchy toffee treat that’s been around for ages, and is typically associated with the holidays. This treat is super easy to make and looks like it was made professionally! It takes 20 minutes from start to finish, so let’s get cracking! 

Pro Tips

  • Making any type of candy requires a candy thermometer. Sugar is very finicky and once it reaches a certain temperature, you can’t go back. When making candy stick to the directions as precisely as possible!
  • To make the honeycomb even more special, find a nice gift box to put them in. The dollar store or any department store is stocked with beautiful boxes for cheap! Pick up a few and give yourself a pat on the back for pulling a Martha Stewart during the holidays. 
  • Honeycomb is characterized by its bubbly center. To keep as many of the bubbles as possible, do not touch the baking dish once the mixture has been poured in, just let it settle on its own.

Here's What You're Gonna Do

First, measure out all your ingredients, this recipe comes together very quickly so you need to have everything prepared. 

In a medium saucepan over medium-high heat, add the sugar, water and honey, allow it to reach 300 F without mixing it. 

Once your sugar reaches 300 F add the baking soda and whisk, once combined quickly transfer it to your prepared baking dish. Do not touch it or try and even it out, let the honeycomb do it’s thing. 

Allow it to cool for 20 minutes then remove it from your dish. Using your hands break the honeycomb into small pieces. 

Melt the chocolate and dip the honeycomb into the chocolate then allow it to harden on a cooling rack. 

 

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Chocolate Dipped Honeycomb

The perfect holiday treat to snack on or to give!
Course Dessert
Cuisine French
Keyword Dessert, Gift
Cook Time 20 minutes
Total Time 20 minutes
Servings 18 peices
Calories 450kcal
Cost 5$

Ingredients

  • 1/2 tbsp Baking Soda
  • 2 1/3 cups Granulated Sugar
  • 4 tbsp Liquid Honey
  • 3 tbsp Water
  • 1 tsp Water
  • 7 oz Preferred Chocolate I used dark chocolate

Instructions

  • Line an 11 X 8 baking dish with parchment paper. 
  • Measure out all ingredients as this recipe comes together very quickly.
  • In a medium pot, combine sugar, honey and water over medium high heat. Heat mixture till you reach 300℉. Do not stir mixture, let it do its thing. 
  • Once your sugar has reached 300l add baking soda and whisk until combined. Transfer quickly to prepared baking dish. Do not touch it, this stuff is insanely hot and will burn you. Allow honeycomb to cool for 30 minutes. 
  • Once at room temp, break honeycomb into desired pieces. 
  • Melt chocolate and dip honeycomb pieces into chocolate. 
  • Allow chocolate to harden and store in an airtight container for up to 2 weeks. 

Notes

  • Making any type of candy requires a candy thermometer. Sugar is very finicky and once it reaches a certain temperature, you can’t go back. When making candy stick to the directions as precisely as possible!
  • To make the honeycomb even more special, find a nice gift box to put them in. The dollar store or any department store is stocked with beautiful boxes for cheap! Pick up a few and give yourself a pat on the back for pulling a Martha Stewart during the holidays. 
  • Honeycomb is characterized by its bubbly center. To keep as many of the bubbles as possible, do not touch the baking dish once the mixture has been poured in, just let it settle on its own. 

Tried this recipe? Let us know by tagging @butterandotherdrugs!

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Tahini, Pomegranate Heirloom Carrots

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This is a delicious side dish to accompany any main course, its beautiful colours are a perfect way to bring brightness and freshes to the table. Heirloom carrots are seasonal throughout august till november, however the big orange (winter) carrots will do as well.

What is Tahini?

Tahini is a toasted sesame paste that is associated with asian cuisine. It is a delicious umami flavour that lends well with the sweetness of the carrots. You can find tahini in most grocery stores in the Oriental isle or in the organic section. This tahini sauce can also be used as a salad dressing, a veggie dipping sauce and much more! It is so versatile and perfect to have stored in the fridge for a quick dinner or snack. 

Why the Pomegranate Seeds?

Back in culinary school, they taught us the importance of a balanced dish, not health wise but with flavours. The five tastes are bitter, salty, sour, sweet and umami. We were constantly challenged with having as many of the tastes on the plate as possible. The five flavours are present on this dish, which makes it such a delectable and appealing plate. The carrots are sweet, the tahini is salty, bitter and umami and the pomegranates are sour. Try and challenge yourself when building a dish to include as many tastes as possible. 

Here's What You're Gonna Do

  • Clean those carrots, using a vegetable peeler, peel the carrots. 
  • In a baking dish, coat the carrots with oil and bake. 
  • Combine vinaigrette ingredients
  • Remove pomegranate seeds 
  • Plate carrots, top with vinaigrette and pomegranate seeds
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Tahini, Pomegranate Heirloom Carrots

This is a delicious side dish to accompany any main course, its beautiful colours are a perfect way to bring brightness and freshes to the table.
Course Side Dish
Cuisine Canadian, French
Keyword Carrots, Side Dish, Tahini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 200kcal
Cost 15

Equipment

  • Large Baking Sheet

Ingredients

  • 1/2 pound Heirloom carrots
  • 1 tbsp Olive oil
  • 1/4 cup Tahini
  • 1/4 cup Water
  • 2 tbsp Dijon Mustard
  • 2 tbsp Maple Syrup
  • 1 tsp Lemon Juice
  • 1 tsp Salt

Instructions

  • Preheat oven to 450 °F
  • Wash carrots and peel outer dry skin. Arrange on parchment lined baking sheet. Drizzle with olive oil. Bake for 30 minutes until carrots are tender.
  • Meanwhile, whisk the sauce ingredients. 
  • Remove pomegranate seeds from the flesh. Set aside.
  • Once carrots are cooked, assemble on a platter and drizzle sauce over top carrots. Finish off with a sprinkle of the pomegranate seeds.
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Tried This Recipe? Tag @butterandotherdrugs or leave a comment below!

The Best Holiday Sparkling Wines

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The holidays are always filled with gatherings with friends and families, office parties and dinners. Showcase your inner wine connoisseur and indulge your favourite people in some of the best bubbly without breaking the bank!

Château Moncontour Brut - $19.80

A classic sparkling made from 100% Chenin Blanc grapes of the famous Loire Valley in France. Just like real champagne, this stunner is made following the traditional method of sparkling wine and you will notice the fine bubbles that absolutely shine. This pick would pair perfectly with your festive food and the piece de resistance: butter! It will cut through the fats around the table and leave a refreshing sensation in your mouth. Shake things up and introduce this one at the dinner table, your village will adore!

Parés Baltà Pink Cava – 17.85$

A nice start to your festive evening, this Spanish gem is organic and made from the perfect ménage a trois: Grenache, Parellada and Macabeo. They are the reason for the pop of pink color and notes of roses, ripe strawberries and fresh pepper. Pink will be sure to add a sparkle to your evening and be the wow factor when your guests arrive through the door. Be sure to also try the OG; Pink’s older brother Brut who is a breath of fresh Spanish air – always a good go-to.

Carpenè Malvolti Cuvée Brut - $16.75

This Italian prosecco is a great addition to any fabulous evening or boozy brunch. Its dry, floral and refreshing acidity from the warm region of Veneto will be a perfect pair with your cheesy dips, bagels and locks, and shockingly anything fried. This go to, is crowd pleasing and will be welcomed with open arms from the AM lasting late into the PM.

Stick these babies in the snow so they stay perfectly chilled all day (night) long! 

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Did you try one of these wines? Let us know your thoughts by tagging @butterandotherdrugs

Ratatouille

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A dish Rémi would approve of! 

Yields 4 servings as a main course or 6 as a side dish.

Ratatouille is a classic and authentic french dish that contains, savoury eggplant, rich zucchini, sweet peppers and tomatoes. It’s covered in a thick rich sauce, that is slowly simmered with white wine and loads of garlic.  I originally learned of this dish in culinary school, which we used as a base to pair with other mains. The technique is to layer the food on the plate to make it as visually pleasing as possible. To achieve that “aesthetic”, place a small amount of Ratatouille in the center of the plate and place a piece of protein on top. Pair the Ratatouille with a rich protein, such as grilled steak, a hearty fish like halibut or even my herb crusted rack of lamb (yes, shameless plug).  Alternatively, for vegetarians, serve ratatouille with crunchy fresh bread and some hard cheeses such aged cheddar or pecorino. This meal is perfect to serve in the summer or fall when the vegetables are just ripe! 

 

Pro Tips

  • This dish requires a bit of chopping and sauteing, so prep it prior to your guests arriving, as it simply needs to be heated through before serving. 
  • If you’re a real “Organized Olivia” then make it a day before and heat it up on the stove-top! This keeps well in the fridge for up to 3 days. It can also be frozen for up to 3 months. 
  • Plating technique: In culinary school we learned that appealing plates are just as important as the taste! In the center of your serving plate, place a round ring (biscuit cutter or a round cookie cutter, large mason jar lid,etc) and fill the ring with ratatouille. Press down on the edges to fill the ring tightly. Gently remove the ring, and voila! You have a perfectly shaped circle of ratatouille in the center of your plate.

Here's What You're Gonna Do

Prep your mise, i.e chop everything! This is a great recipe to practice your knife skills. Chop eggplant in 1cm cubes, zucchini in half lengthwise then in half again to create little triangles. Cut the peppers in 1 cm squares. And finally, dice the onion and mince the garlic. 

Now that you’re all set lets get cooking!This next step is removing the skin of the tomato by blanching the tomatos in boiling water. Place small pot of water on the stove to boil. Meanwhile, remove the eye of each tomato and make a small “X” on the other side. This will help with the peeling process. Boil the tomatoes for 10 seconds until the skin begins to blister. Remove them from the water and run the under cold water to stop the cooking process. Now remove the skin and discard. Dice the tomatoes. 

In a large saute pan heat up some olive oil and saute eggplant, zucchini, peppers in batches. Once cooked transfer to a large bowl.

Once eggplant, zucchinis and peppers are cooked and in the bowl add the butter and remaining oil to the pan and sweat the garlic and onions. Cook out the tomato paste and wine until it’s fully reduced. Then add all the veggies, balsamic, salt, bay leaf and cover and simmer for 30 minutes. 

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Ratatouille

Ratatouille is a classic and authentic french dish that contains, savoury eggplant, rich zucchini, sweet peppers and tomatoes.
Course Side Dish
Cuisine French
Keyword Side Dish, Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 side dish
Calories 250kcal
Cost 15$

Equipment

  • Large Sauce Pan
  • Large Bowl

Ingredients

  • 1 Eggplant
  • 1 Green Zucchini
  • 1 Yellow Zucchini
  • 2 Garlic Cloves Minced
  • 1 Red Pepper
  • 1 Orange Pepper
  • 3 Tomatoes
  • 1 tbsp Tomato Paste
  • 3 tbsp White Wine
  • 1/4 cup Olive Oil
  • 2 tbsp Butter
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Salt

Instructions

  • Chop eggplant in 1cm cubes, zucchini in half lengthwise then in half again to create little triangles. Cut the peppers in 1 cm squares.
  • Finely dice the onion and mince garlic.
  • In a small pot, boil water. While the water is boiling, remove the eye of the tomato (where the stalk meets the fruit) and make a cross in the skin at the base of the tomato with your knife. Place tomatoes in the boiling water for ten seconds. Once cooled, peel the tomato skins and discard. Cut tomatoes in half and remove the seeds. Finally, dice the tomatoes. 
  • In a large sauté pan, on medium heat, add 1 tsp of olive oil and sauté zucchini for 5 minutes. Place in a large bowl and set aside. 
  • Add another 1 tsp of olive oil to the pan then add the eggplant, sauté for 8 minutes. Once cooked, add them to the large bowl with the zucchini.
  • Place 1 tsp of olive oil in a sauté pan and add peppers, saute for 5 minutes, add to the bowl with the other veggies. 
  • Add the remaining olive oil and 2 tbl of butter to the pan. Add onions and garlic and sauté for 3 minutes. Add the tomato paste and cook for another 3 minutes, then add the wine and cook until fully reduced, 3-4 minutes.
  • Once wine has reduced, add all remaining vegetables to the large pan with the balsamic, salt  and bay leaf. Cover and simmer for 30 minutes. Prior to serving, taste the ratatouille and see if it requires more salt or balsamic. 

Notes

Plating technique: In culinary school we learned that appealing plates are just as important as the taste! In the center of your serving plate, place a round ring (biscuit cutter or a round cookie cutter, large mason jar lid,etc) and fill the ring with ratatouille. Press down on the edges to fill the ring tightly. Gently remove the ring, and voila! You have a perfectly shaped circle of ratatouille in the center of your plate.