Ratatouille

How would you react upon seeing a rat scurrying out of the kitchen upon seeing you? Bet you'll scream. But how about seeing a rat cooking in your kitchen?

Might be the same reaction of Alfredo Linguini (the garbage boy turned restaurant owner and chef): shocked and speechless. But like him, I would want to know how the rat was able to cook...

Ratatouille, set in Paris, is one of those films that my kids love watching over and over until they can exchange the dialogues of the characters. This is one of those Pixar movies you would wish to have a sequel.

Aside from the smooth story which makes this a film for "Moms and Dads, but the kids will love it too," Ratatouille makes you crave for the food you see on screen. The animators where successful in 'cooking' computerized foods which appeal to the viewers as though it is real food. But what I like most is the presentation of a French peasant food of the same name, Ratatouille (rat-ta-too-wee). So here is how the veggie wonder is done.

Ratatouille

Ingredients:
garlic
onion
tomato
eggplant
zucchini
bell pepper
thyme, basil, parsley
olive oil
tomato paste
salt and pepper

1. Wash and cut up the vegetables accordingly to serving sizes.

2. In a deep cooking pot, pour in lots of olive oil. When the oil warms, put in the onions and garlic. Stir in the bell pepper strips and the tomatoes and stir well. Throw in the three herbs, salt and pepper.

3. Throw in the eggplants and zucchini and stir well. Put the tomato paste and let it cook for another 45 minutes or more.

This is like the Filipino Pinakbet sans the bagoong...and with a French twist! Can be served as it is or (of course), with rice!

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Side dish: Word for the day

Umrühren (v) : to stir

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Cordon Bleu

(Homemade Cordon Bleu)

Ingredients:

patis(fish sauce )
pepper
lemon juice
eggs
flour
breadcrumbs
cheese slices
ham
chicken breasts
cooking oil

How to:

Cut the chicken breasts open. Marinate the chicken meat in fish sauce, pepper and lemon juice (calamansi will do). Leave at least for 2 hours, turning the meat once in a while.








Roll the cheese slices inside the ham then put each roll inside the chicken meat.





Heat the oil at this time. Put the flour, beaten eggs, and bread crumbs in separate plates.
Coat each chicken breast in order: 1. flour 2. egg 3. bread crumbs.
Make sure that they are well covered, so they won't open while being fried.






Deep fry the breasts until they are golden brown.

Voila! Serve with rice and ketchup or just with potato salad.

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Side dish: Word for the day

Kartoffel (n) : potato

synonym: Erdapfel

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