How to Make The Easiest Ratatouille
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- čas přidán 28. 04. 2019
- Becky teaches Bridget how to make the easiest ratatouille recipe.
Get the recipe for Walkaway Ratatouille: cooks.io/2vbSlYk
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I've been cooking something like this for over 30 years, but I NEVER KNEW that it was ratatouille! I add yellow squash in as well, and I've always dipped out the excess moisture, reduced it until it was concentrated and delicious, then returned it to the pot. I like to add tomato paste and a shot of balsamic glaze to increase the depth of flavor. I serve it as a side, or make it into a main dish by adding cut up sausage or grilled chicken, and serving it over pasta, topped with good Parmigiano-Reggiano cheese. The leftovers are excellent. It's a very fluid, adaptable dish.
Just made this last night. By far the best ratatouille recipe I've tried. I didn't have sherry vinegar so I used balsamic vinegar instead...just as good. :)
Been a vegetarian for 46 years and vegan for 26. This is by far and away the BEST ratatouille recipe. I supplement with whatever garden products I have in abundance. But the using onion, garlic and eggplant as the base is genius. I serve this to dinner guests who insist I make them a vegetarian/vegan meal. 100% raves (and two from people who "hate eggplant" and were shocked to know that it was foundational for this recipe. Served with good bread and red wine! Five out of 5 stars. ATK scores again.
Do you make a vegan bread? Would you have a link to a recipe if you do? Thanks!
@@34muggsy34 Any basic bread recipe is flour, water, yeast, salt a little sugar and sometimes oil. Recipes are abundant.
@@paulgoodman8476 ahhhh thought there was egg in bread
@@34muggsy34 yes, in some but not typical. Breads with egg are more "specialty" like brioche, challah, etc.
I wish Becky was on more often. She manages to make me want to eat my vegetables.
If you didn't eat them, I bet she could be very stern with you! 😜
This is a great recipe, thanks for sharing. I did grill all the veggie on my gas grill with the smoke box smoking them before following this recipe. Wow, it added another dimension to the Ratatouille.
That sounds amazing to do that first. More depth of flavor. I have to try that.
Love anything with eggplant. I have the white eggplant growing in my garden....... Add onion, basil, olive oil and garlic and it makes a dynamite pasta sauce!
I can’t get my family to eat veggies for the life of me.... they LOVED this with some crusty bread. It’s now on the regular dinner schedule 😍!!
I miss this format so much, where they show what can go wrong with a bad recipe before showing a good recipe.
That looks extremely good. As a gastronomy student I 've always wanted to make this dish in the most rustic version. Now I'ii give it a try.
I made this tonight and served it with brown and black rice. Honestly, it could not have been better!
I've never made this until now. Perfect way to incorporate veggies into my day and not have it be a salad. I've also made this using canned tomatoes and Italian seasoning instead of the Herbs de Provence and it is JUST as delicious. My new favorite lunch right here! Thank you!
Good to know that it works well with canned tomatoes. Really don't feel like peeling and seeding a bunch of tomatoes.
I’ve made this dish for years and will definitely try this method. How about some home made crispy croutons on top? Yum 😋
This is such a good show. I love watching you all in the test kitchen! Keep up the good work.
After recently going through diabetic management classes I appreciate great vegetable dishes cutting back on the carbs. I could serve this a few times a week for lunch or dinner. What a great recipe. Thanks for this video, great as usual!!!!
Looks simply wonderful. 🎉🎉🎉
I’m going to try this to go with a barbecued butterfly of lamb. Incidentally, I make a very similar dish, a la Blessed Julia Child, called mediterranean vegetables, which is all done in a 450 f oven. When the veggies start to get a little burnt at the tip (about 45 minutes)stir and put back in the oven until the tips look done! When it’s my turn for a dinner party, my friends always ask for this dish. Yours looks fabulous and I can’t wait to try it. Cheers, Colin.
I make this recipe and serve with a dollop of warm ricotta and a drizzle of olive oil and it's to die for! even for breakfast lol!
I followed this recipe exactly. And the result was perfection. I have never had a more beautiful vegetable stew. Thank you so much!
AMAZING! Made today and not only was it easy to make - it is and will be more delicious as a leftover! Thank you!
Love the relaxed conversational tone - like I’m sitting in a friend’s kitchen :)
Will try this for sure. I always add beans to my ratatouille. Lima or green , whatever I feel like and always bake uncovered in a casserole dish.
I just made this tonight, fantastic! I'm going to make this over and over again haha.
Thank you Ladies. I’ve been doing this for years with my soups/gravies instead
of adding any sort thickening agent.
An amazing recipe. My friend Debra and I made this yesterday. It was by far the best ratatouille I have ever tasted! Thanks for solving this difficult food.
Making this tonight I do make this but I'm always up for a new recipe Grazie Grazie!love your channel❣️
I love this recipe. I used harisa for the extra kick and less salt (that’s just my preference). I don’t have a “conventional” oven so I used my Instant Pot to slowly reduce the liquid. Thanks for the tip on peeling the eggplant. Strangely enough, I could not find the Herbs de Provence as you described even though I live in France. I may have to check a specialty food/cooking shop.
You will get dried herbe de provence in any supermarket, look where they sell.pepper etc..
@@shalimar1792 - I was referring to herbs de provence with lavender. I actually found a spice store which was able to make a mix for me of 66% herbs de provence and 33% lavender. It turned out pretty well. I was reluctant to pick my own lavender even though it exists in just about every garden. Merci et au revoir.
I make this recipe almost every two weeks now. Healthy and delicious! It's really one of my top 5s from ATK.
Love these recipes. Thanks
This looks amazing! So happy to see you doing more vegetarian recipes! 👌🏼
This is so much easier. Thank you I will try this easy recipe next time.
My FAVORITE TV show! Made this recipe as shown, it turned out amazing. Even better the next day when all the flavors have married together. So delicious. The sherry vinegar really takes it to the next level! 5 stars!
I made this tonight. It was my first time to make ratatouille. Love the flavor and texture. I will definitely make it in the future!
I love this dish! This was the first time I had ever had eggplant. I'm going to make this dish often! Ty.
ATK you hit it out of the park again. My next ratatouille will definitely be THIS one! Saved.
I just made this tonight. It looks pretty goopy but it tastes AMAZING. Very hearty--like Becky says, you can just add a little protein and this is a meal!
Love this Ratatouille recipe and so do my family and guest. Make if frequently.
That is a great looking dish and it must be so delicious too.
The best. Thank you ❤
Looks soo good, I want that dish with grilled jumbo shrimp around the ratatouille 😊👌
strange combo but alright.
@@PebusGalacticus uhuh I'm a maverick like that always trying different crazy things like that😁
Finally a recipe that doesn't require me stacking slices and wasting my time. What is the name of the spice blend?
herbs de provence
Sounds amazing! Yum.
Ladies thank you SO much I can't wait to try this!
This is Pisto Manchego from Manchuria Spain, the Spanish version of the French Ratatouille, both delish only different technique, congrats
I add a few different things to my take on ratatouille because
1. I like more flavour
2. I like experimenting
So I add more spices, a little bacon and cook everything for as long as I can. The maximum I can wait is 2 hours.
Ratatouille is a wonderful dish... the best part of this recipe was the nice deep flavor you got from basically roasting the vegetables so they're not watery. Reminds me of the Greek _briami_ which includes potatoes & substitutes oregano & mint for the herbs de Provence. Altho I'm an unashamed carnivore, I love my veggies! Great job!
This recipe is by far the best of its kind that I have ever tried. I thank you as do my kidneys.
I've always just thrown mine together and it always tastes great. I think it's the combination of those particular vegetables that makes it unique. This year I grew all the vegetables to make this and am waiting for the eggplant to ripen to make ours.
Perhaps if I try an actual recipe for it, it will turn out even better/
Going to try this tonight!
Excellent
The recipe is legendary
I’ve made this twice now...it’s absolutely delicious.
I have all the ingredients except the eggplant ☹️
You need the Eggplant.
Awesome as allways
The best one I ever had!
I love to serve ratatouille over rice.
If you're not a vegan try with a dollop of warm ricotta on top and a drizzle of olive oil. dee-licious!
I serve it over a goat cheese polenta
David Meyers sounds delicious, sadly my partner hates polenta.
Ratatouille and steak
@@sportckhighlights6260 heaven
I like that they used herbs d' provence, I use that too, just because I love the lavender and don't get a chance to use it much.
Muy bueno
I tried it yesterday - it's wonderful and very delicious !!!! Thanx and greetings from Berlin, Germany ;o))!!
I was so glad to find this because I wanted a recipe that was thick enough to put into crepes.
Magnifique
Recipe/Instructions:
>Sauce:
- 1/3c extra virgin olive oil
- 2 large onions
- 8 large garlic cloves
- salt, fresh ground black pepper
- 1 bay leaf
- 1/4 tsp red pepper flakes
- 1.5 tsp herbs de Provence
- 2 lbs plum tomatoes, peeled, cored, coarsely chopped
- 1.5lb egg plant, peeled, 1 inch chunks
>Vegetable body:
- 2 zucchini, 1 inch dice
- 1 yellow bell pepper, 1 red bell pepper
>To finish:
- 1 tbsp sherry vinegar
- 1 tbsp parsley
- 1 tbsp basil
- Sautee onions until translucent (7-10min)
- Bake onions, garlic, tomatoes, eggplant mixture at 400F for 40-45 min uncovered
- Mash into sauce, add zucchini, bell peppers to sauce, bake covered ~25 min
- Remove from oven, allow to rest/steam covered for additional 10 min
- Finish with sherry, parsley, basil, salt/pepper
3rd time I have made this recipe..OMG!
I don’t have a Dutch oven/pot. Can I use a standard metal pot or a casserole dish? My casserole dish isn’t big enough for the full recipe but I can adjust it. What’s the better choice?
**No Rats were hurt in the making of this Video.
Could you PLEASE do one on simple eggplant? Whether oven roasted, in a skillet -- whatever. I can never seem to cook it right to get that carmelized silky taste/texture. There are about 100 differing techniques and none of them work all that well =/
Eggplant on its own doesn't stand that well. I love it fried. Parmesan. Squash medley.
Zucchini the same. Less flavor.
Season, sauce, be creative. Have fun. Taste as you go.
Big secret is have enough for takeout if you fail. Lol.
Good day to you !
Live, laugh and love.
The rest will fall in place.
You're pretty vague. Depending on the eggplant you. Have. Thick. Or thin skinned.
Cook it like a. Butternut squash
Scoop. Out
Be mindful of temps and times.
Also salt it down for. At least 30 mins them remove excess salt.
Don't burn and plenty of butter
Carmalization comes. From sugars .
Depends on what your after.
Have some faith inyourself.
Like I said, always preferred fried but when saute.
And its. Butta to that makes it. Creamy.
I love eggplant. But. I'm an old man.
Fried my favorite in bread. Crumbs. Or parmesan. Food is good.
Bottom line is you have to have a little faith inyourself . Life. Is. Good. Taste .
Experience it.
Top end restaurant can't beat a steak i had with my wife.
Try to improve.
Darn come out with some failures, come out with some winners.
That's life.
Food is love.
Wether it be stone soup, or fillet mignon.
Been through both.
Trust. Inyourself..
Alton Brown. And cooks country..
The best teach you. How. To cook.
Not just a recipe. Why it. Works that way.
Good. Day to you.
Remember, best part of cooking, is not being the chef. But sharing with family and friends. Children especially.
Sorry for the autospell.
Salt it heavily first to draw out moisture, then give the slices a quick rinse and pat dry. Eggplant takes other flavors well, you could bread it and fry for eggplant parm or dice into juilenne and add to a stirfry. I imagine you could slice it long and thin in place of lasagna noodles..
Google some recipes that use eggplant. Prepping it by salting it to drae out moisture is a must for most applications.
I see you mushing the eggplant, onions, and tomatoes
Can you use an immersion blender?
Almost. It's better when you roast the peppers then skin them and you dry brine the zucchini then char grill them. Also I'd reduce the mix down quite a bit more than that. And don't cook with EVOO add it last! Not bad though.
I use a large chafing dish, throw in the veg I like, in the oven at 400, stirring every 15 minutes. I use very little oil. It is like jam, and even good cold on ciabatta.
U answered my question. I don’t have fresh tomatoes but do have cans of tomatoes. Tyfs
Suggestion-if you use canned tomatoes, watch the amount of salt used in the recipe as the tomatoes have added salt.
This dish is not this complicated. Gently sautee the onions in some European style butter, add the eggplant, brown them lightly. Add zuccini, red bell pepper, canned tomatoes and cover. Simmer for an hour. The eggplant does not need to be mashed, it will cook down. And you don't need to sweat these fruits, they will simmer on their juices blending flavors, in fact you may even need to add water during cooking time if it starts to dry out.
Hey where's the nice ratatouille rainbow? 👀
Would this still work with an all metal (stainless steel+ aluminum) dutch oven?
A Dutch pot is a Dutch pot. It can't be substituted. The cast iron prevents excessive burning.
I made the ratatouille and I do like this method better! Much less water and more tasty.
I love Italian food
I love my 'Ratatouille SOUP all 'pulpy' because I whack a load of DUMPLINGS in with it! Bonus, all those juices! Very HEALTHY.
I saute each vegetable separately then add to sauted onions, garlic, tomatoes and herbs. Keeps vegerables' integrity and not mushy or watery. Don't forget to add fresh basil and parsely at the end. You're welcome
I like the concept but miss the elegant design of the sliced vegetables. Thank you
The Target lady!
Insane.
Quite good, I'd love it however, my Scottish wife would call it goop.
I wanted to see if they can perfect the technique from ratatouille like the movie but this looks good to
The dish in the movie wasn't ratatouille at all, rather it was a "tian" of vegetables. Google that, and make your adjustments.
@@gmiac7721 Thank you so much I really appreciate it but I still would like to learn to do both of them because they look good
@@gmiac7721 just watched video from a French Michelin 2 star restaurant
They made the labor intensive immaculate presentation version.
It is ratatouille. Same ingredients.
I guess you want to show off that you know a technique. Snob🐩
Add chunks of cheese at the last minute.
What size Dutch oven?
a standard 5 to 5.5 quart will work great for this recipe. I believe that's what they are using and it's what I use when I make this recipe.
I'm obsessed with this dish! My kid who "doesn't like" eggplant loves it too. Shhh... I'll never tell...
No need to overcomplicate it; mise en place and stage the veg by texture. Adding cukes is tasty too.
OMG! At our house we take the soupy sloppy ratatouille soup and eat it with rice and roast chicken along side the vegetables. Never let a good sauce go to waste.
👏👍🙏
How to make a simple dish complicated. Silky, creamy!!! Gordon Bennet!!!
Remy approves!
Im waiting for a good Salisburysteak recipe from the test kitchen😊
I like the other recipe better when Julia and Chris Kimball made several years ago
My thoughts are, that Ratatouille and Caponata are very much the same.
Was I the only one who kept an eye on that one chunk of onion that was stuck to the side of the dutch oven? It didn't get mixed in, and when it came out of the oven it was burned and still stuck to the side. Then when Becky smashed all the ingredients, it still did not get incorporated. Very distracting. Look at 6:49.
Haha, you weren’t the only one. I was sitting here hoping she would stir it back into the mix but she never did.
Sweat the veg, no mystique about it. Mine is NEVER WATERY
Opens a bottle if Cotes de Provence.
A crusty bread on the side.
I thought ratatouille was a potato dish. I came to this page because I thought the sauce was going to be poured over sliced, baked, seasoned, potatoes. Was I wrong? Is ratatouille NOT considered a potato dish? Perhaps I was confused. Maybe "ratatouille" is just an umbrella term for rustic, French, "use whatever you have in the kitchen" cooking, like stew or chili, which lots of people make but no two are exactly alike.
What is this non-Le Creuset Dutch oven they’re using?! It looks like the Lodge, which they rightly fault for having a small bottom cooking surface. There are more on the shelf behind them. What is happening here?! 😱😱😱
(Maybe they don’t want to use that metal masher on a Le Creuset. Extra points for set dressing with more of them scattered in the background!)
Looks like imported Lodge, to me.
If so, why is AMERICA'S test kitchen supporting
CHINESE cookware?
I've probably got 40 pieces of Lodge, all from Tennessee,
not China. (How do I know it's Chinese? It's not black.)
steve
Could be a Tramontina? I have one and have used it for years!
Same as the red one Adam is slamming the lid down on here...czcams.com/video/KoW1eyYD0zI/video.html
They still don't give the name though.
Then it’s definitely a Lodge. (You can see the logo on the knob.)
The best ratatouille, not easiest made, that I ever ate was in a buffet restaurant, not all you can eat, short-lived, on Wilshire Blvd. in Beverly Hills, CA in the late 1970s owned by probably members from the former court of the overthrown Iranian royal family. It was absolutely delicious and perfect!!!
@@lillyl1599: Unfortunately it was very short-lived and lasted less than 1 year.
Where is ATK today?
I LOVE ATK!!! But this one...is a no for me dog.