I make Modified Ratatouille for lunch and supper today. Like all my recipes, they’re never the same twice. I don’t measure, unless we’re talking about baking, but those are precise chemical reactions, so I don’t mess too much with those. But in cooking, it’s all variation based on what I feel like and what’s in the house.
Modified Ratatouille
1 cup beef, cubed, soaked in
1/4 cup vinegar for fifteen minutes. Should have been longer, I think. Then it’s cooked in
2 tablespoons oil with
5 cloves of garlic
2 Bombay onions, chopped, then simmered for fifteen minutes or so, then add
4 cups chopped tomatoes
5 small Japanese eggplants, sliced
1 cup mushrooms (what kind? I don’t remember.)
Then simmered for another 15 minutes.
Served over our steady diet of pink rice, which, the only reason I can still stand, is covered in whatever we’re having. Flavor, flavor. It’s also important, regardless of whatever I’m cooking, that it have, as Fahim calls it, gravy. Some kind of sauce so that the rice takes on the flavor of whatever it is that I cooked. Much better when there’s sauce to deal with.
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