I just made this recipe an hour ago and couldn't believe I was capable of making something so delicious and satisfying. I can't thank you enough for this channel. This ratatouille is hands down, the best tasting thing I ever made. I was surprised at the amount of flavor, being overwhelmed with the first bite. Now I have to try more of your recipes. Many thanks, my friend.
I know Im randomly asking but does someone know of a tool to log back into an Instagram account? I was stupid lost my password. I love any help you can offer me.
@Damari Decker thanks so much for your reply. I got to the site on google and Im in the hacking process atm. I see it takes a while so I will reply here later with my results.
will comment in English because admittedly it is the linqua franca on the internet. My mother and godmother were French and since they have been gone have been looking for recipes that feel familiar. it took 8 videos to get here; baked in oven for an hour, all kinds of nonsense to me and I do not wish to offend anyone. I would recommend this simple and elegant dish to anyone; a side dish of course but if you are vegan you can change it by adding perhaps mushrooms a little more vegetable stock than usual to a cup of red lentils; vegan parmesan vr easy to find on the internet; even on rotini or penne pasta. Always room for creativity. This guy is exceptional; really pay attention to what he is doing vr important. Merci mille fois et bonne annee! (left accents off identity crisis)
I just tried this recipe yesterday and it is definitely a keeper for me. I was not able to find bouquet garni but I simply used a bit of fresh thyme, a bit of dried thyme, and two small bay leaves. I was afraid the herbs and bay leaves were going to give the dish a very strong flavor, but the flavor and the aroma were just perfect! And yes, the red and yellow bell peppers do add lots of color but I only used what I had in hand; a green bell pepper. Overall, I truly recommend this dish to all. I am so delighted with it, thank you very much.
Sun-Aug04 I started using this recipe in 2017 - and I am on cooking it today Sunday to start my day - Thank you French Cooking Academy and Mr. French Chef : )
This is such an amazing side dish. It can come with practically everything. Sometimes I just eat this with a baguette if I don't feel like cooking a lot 😁
Have cooked this many several times now for my family. My daughter who is a piscetarian especially loves it. Very flavoursome and aromatic. I put a little fresh rosemary in the bouquet garni to give it a little added Southern flavour.
@@FrenchCookingAcademy I appreciate very much your video uploads. They have inspired me to further my knowledge of French cuisine and apply myself to the art of cooking well. Merci beaucoup :)
Last year with a grow light I started an herb garden in my kitchen. It was a $200 investment CDN but I'm never without fresh herbs; really love lemon thyme which is often hard to find so there it is. My place isn't huge but that corner is available and best investment I ever made! Great comment, tx.
Could you please do some Alsatian recipes? I love that hybridization of French and German cooking, it's what my grandmother raised me on, and is a taste I have been trying in vain to recapture in my cooking ever since.
Hey there that's not a bad idea at all. and I think I know exactly what we could make :o). it's true that taste is everything and it does stick in our memories.
HI There Blade Handler. My weekly video is dedicated to you. I have made the famous Alsatian Flammekueche. Try it out and I hope it will bring back memories. :o). Take care.
Hi! Would you be so kind as to tell us the type of pasata tomato sauce you used? You said it was homemade. Would you add that recipe to the ingredients list, as it is missing. Also? if we DON'T make the tomato pasata, what would you recommend as a substitute?
I knew you would be the man for a good Ratatouille, just cooked it, it was perfect. when you said unpretentious i understood. Cooked like this the veg retain there flavours and sing in a fresh, delicate, heavenly choir .
Hi there and welcome. if you have fresh veggies that is going to be BEAUtiful !! of course its best when its summer and all of those are in seasons. but its a real vegetable treat.
I tried this today, but goofed it up by trying to make too much at once. I wanted to make a big batch to have for the week for myself, my daughter and my son in law. Over crowding the pan and using very juicy Cherokee Purple tomato's from my garden resulted in way to much liquid in the pan. It was nearly vegetable soup. I didn't want to lose all that flavor by just draining off the liquid, so I fixed it by draining the liquid off and back into the pan and reducing it by about 80%. Added the reduced liquid back to the vegetables and wow, the flavor is just incredible. Thanks for all the great videos.
I made this. I added a lot of red pepper flakes, red bell peppers, and herbs de prov'. A little splash of red wine vin is good too. I pair with white wine, and it is perfect by itself. ;)
I watched your videos and from them I combined them into one plate of steak au poivre with bistrot potatoes and ratatouille and it was one of the best dishes I’ve had. Thank you.
Thank you so much for this ratatouille. In absence of the aromatic herbs, I used a vegetarian cube. I was tempted to use the passata di pomodoro, but there was no need as the juices from the vegetables were enough. Placed over pasta with some pecorino cheese and It was just great. We saved half of the rataoutille to combined it tonight with salmon stuffed gnocchi. A perfect recipe for this difficult times.
Tried this recipe last week & its was truly wonderful, thank you so much for making it so easy to follow. I am off to check out other recipes now. Merci Beaucoup
Nice was definitively seceded to France in 1860, having being part of the Italian mainland throughout most of its existence. Maybe that is why there is a more strong Italian influence in its local cuisine.
Wonderful comment. The south of France was all over the place since Eleanor of Aquitaine; but your observation is exact. In occitane ratatouille simply meant stew, or following the Italian influence, ragu, essentially same meaning. Love posts like this!
mayena it is not really Italian influence, it is just that mediterranean food is basically similar every where, whatver the country. You find some same dishes that exist in Provence, Catalonia or Italy : pesto/pistou, aioli, ratatouille/caponata, tieles/tiella/empanadas... the dishsed have always travelled from place to place... between Spain, France and Italy it is basically the same culture, the modern national borders are actually quite arbitrary.
I love ratatouille and have made it many times. One thing I would question with your gourmet example is the raw cumin and fennel seeds on top. The flavour of both are wonderful, but personally, I would whiz them up in a spice blender and sprinkle the powder over the food. The seeds can be intense in flavour, which is okay when they have been cooked and absorbed like in a stew type dish, but they are also a bit irritating to eat raw (in my opinion). It's probably not classical, but I also enjoy with a hint of chilli or cayenne pepper.
My grandma is from metz, france, escaped hitler in ww2 RIP grandma. I been eating french food all my life but i dont remember grams making ratatouille. Definitely a recipe i want to try.
At World Market in the USA, I would recommend trying out the International box (french one) inside is a bunch of french goodies, including a nice french salt, herbs de Provence it’s a huge packet, Dijon mustard, a few other treats. Perfect for getting in the mood for french cooking. I purchased one for my frenchy husband who was homesick.
Well it won't let me reply directly anymore lol, but I can totally watch your videos again now so well worth it! Thanks a ton The French Cooking Academy
C'est une excellente recette. J'ai ajouté ma propre version. D'abord, un peu de harissa et quelques restes de salade de lentilles. J'ai jumelé avec une bouteille de vin blanc de Pessac-Léognan.
Oh hey, we try to be mostly vegetarian and I love this! I love the way you cut the zucchini and egg plants too, into stripes....(how we call them in US).....so cute. I must try this on my husband :-) Merci
Easily one of my favourites to make. Real honest and tasty, definitely one of the dishes I make that gets a lot of attention when I make it - seconds and thirds. Its imo the darling of Provence, move over bouillabaisse haha. This video and recipe is what turned me into a lover of french peasant cuisine
I hate sardines but i know that they are good for you. Tried this and it was fabulous , will happily eat sardines made this way again . Thankyou for sharing 😂
The cool thing about this recipe is you can do it with almost any vegetable. As long as their flesh has a similar consistency (or you cook things in a different order) you will always be left with an amazing and colorful dish that's likely to wow any critic!
Bonjour, mon ami ! Merci pour les instructions pour la ratatouille ! Tres facile! NOTTEZ: Nous, les Americains, appellent petit paquet d'herbes, "a sachet," pas "a satchel. " That is a small valise, suitcase, or travel bag. We pronounce it a la francaise -- "Sa - Shay." Souvent, on met de la lavande seche dans les tiroirs. Actuellement, j'ai tous les ingredients dans mon jardin, sauf les oignong. Salutations, d'une prof de francais americaine a la retraite !
good you did but one thing is missing..before putting the tomatos you have to blanch them....that means put them 20 seconds in boiling water ...and the skin will peel right away....one removes skin and seeds inside the tomato..cosz the tomato has a complete other taste once peeled...just take my advice..and you will realie the difference.....this good cook maybe forgot o do so...but never mind ersonaly i add to the vegies five minute before taking pot out of heat fresh cut basil...it gives a special aroma to this easy side dish..for your guess.....
I am addicted to your channel. You make it easy to understand how to make delicious dishes. Of course, I have to sometimes translate your British English to American, but that's okay. :-) Thanks for sharing!!!
Vertigo Bridge, please don't kill me but why (this includes me on the internet) does American English dominate the internet??????? No interest in other cultures? I was born in Canada of European parents so feel like apologizing for what I just wrote, but no, I'm serious. Let it go. And you sound like a cool person.
Made this for dinner tonight, it was delicious. I'm looking forward to mix the leftovers with some pasta for lunch tomorrow. Thanks for the recipe! Do you have any special tips for the fresh passata?
No sorry no video but basically it is big Batch made roughly that way start gently cooking onions , shallots, garlic, fresh thym, bayleaves. Oregano in olive oil then add freshly press tomato juice from Roma tomatoes leave to cook 30 minutes add red wine then simmer for an hour .
I made this for lunch today, along with your Parisian Cutlets, it was amazing. (And we are in Paris for a bit so we used the delicious market veggies.) :)
O how I would have loved to Ratatouille that when I was working in restaurants. All of ours had to be a brunoise, lightly sauteed in olive oil then put in a ring mould on the plate. Very labor intensive.
Merci beaucoup pour votre recette, je suis du Sud de la France mais je ne me souviens plus vraiment si on rajoute du liquide pour cuire les ingrédients ou pas? Sinon cela ne risque pas de brûler les légumes sans liquides?
I forgot the recipe and checked in again I HATE those things that get baked in the oven for centuries. Also my late husband was born in Lyon and my French is very good and every once in a while I just miss him .....making the recipe now best wishes!
Thank you Stephane. Enjoyed it. Curious, what is the history? Which century. It says Italian all over it, since Italian food had a major influence on the French culture before the arrival of Marie-Antoine Caréme.
@TheRenaissanceman65 good point! France is legendary for its cookbooks but the south is often omitted; traditions of course persist over a long time. My mother was French but my father Serbian and the food in that part of the former Yugoslavia was literally all over the map; Greek, Middle Eastern; Turkish, borrowing from the former Austria/Hungarian Empire; a cornucopia. I suspect the same can be said for Le Midi.
I just made this recipe an hour ago and couldn't believe I was capable of making something so delicious and satisfying. I can't thank you enough for this channel. This ratatouille is hands down, the best tasting thing I ever made. I was surprised at the amount of flavor, being overwhelmed with the first bite. Now I have to try more of your recipes. Many thanks, my friend.
For me, it's perfect. It's simple and elegant and not over cooked; since this recipe I have watched other videos and am really impressed!
Try it again with ripe organic veggies and quality olive oil, your amazement will triple ...
I know Im randomly asking but does someone know of a tool to log back into an Instagram account?
I was stupid lost my password. I love any help you can offer me.
@Bodie Ernest Instablaster :)
@Damari Decker thanks so much for your reply. I got to the site on google and Im in the hacking process atm.
I see it takes a while so I will reply here later with my results.
This is my go to recipe for Ratatouille! Ive been following this recipe for years, especially in the summer, or even when I’m sick!
will comment in English because admittedly it is the linqua franca on the internet. My mother and godmother were French and since they have been gone have been looking for recipes that feel familiar. it took 8 videos to get here; baked in oven for an hour, all kinds of nonsense to me and I do not wish to offend anyone. I would recommend this simple and elegant dish to anyone; a side dish of course but if you are vegan you can change it by adding perhaps mushrooms a little more vegetable stock than usual to a cup of red lentils; vegan parmesan vr easy to find on the internet; even on rotini or penne pasta. Always room for creativity. This guy is exceptional; really pay attention to what he is doing vr important. Merci mille fois et bonne annee! (left accents off identity crisis)
I just tried this recipe yesterday and it is definitely a keeper for me. I was not able to find bouquet garni but I simply used a bit of fresh thyme, a bit of dried thyme, and two small bay leaves. I was afraid the herbs and bay leaves were going to give the dish a very strong flavor, but the flavor and the aroma were just perfect! And yes, the red and yellow bell peppers do add lots of color but I only used what I had in hand; a green bell pepper. Overall, I truly recommend this dish to all. I am so delighted with it, thank you very much.
true ratatouille is so easy and healthy too 👨🏻🍳👨🏻🍳🙂😋
You don't have to find a bouquet garni - you can just make one yourself.
Better to be called an idiot then to argue with one.
@TheRenaissanceman65 Thank you for making my point!
@TheRenaissanceman65 I can understand you are incapable of understanding my point.But don't advertise your ignorance like this, its embarrassing.
Sun-Aug04
I started using this recipe in 2017 - and I am on cooking it today Sunday to start my day - Thank you French Cooking Academy and Mr. French Chef : )
Gracias por la real sencillez de la cocina casera francesa. Esta receta es la de mi abuela.
Sencilla y deliciosa.
Greetings from the Netherlands!Thank you for continuing to make French food & cooking so accessible. Vive la France!
🙂👨🏻🍳👍
This is the simplest recipe and it turned out very delicious, thanks a lot.
This is such an amazing side dish. It can come with practically everything. Sometimes I just eat this with a baguette if I don't feel like cooking a lot 😁
All the classic french recipes, i got from you. Merci beaucoup, Chef!!!
I served this to the family. It really is more than just a side dish. Kids loved it
thanks for trying the recipe it is a great go to recipe that taste good . i make it very often too
Kids loved it!? Wow! "BREAKING NEWS"!! :D
Have cooked this many several times now for my family. My daughter who is a piscetarian especially loves it. Very flavoursome and aromatic. I put a little fresh rosemary in the bouquet garni to give it a little added Southern flavour.
thanks for the feedback
@@FrenchCookingAcademy I appreciate very much your video uploads. They have inspired me to further my knowledge of French cuisine and apply myself to the art of cooking well. Merci beaucoup :)
Last year with a grow light I started an herb garden in my kitchen. It was a $200 investment CDN but I'm never without fresh herbs; really love lemon thyme which is often hard to find so there it is. My place isn't huge but that corner is available and best investment I ever made! Great comment, tx.
Wow... !!! My best friend, It's always great. We liked and enjoyed to the end.
Could you please do some Alsatian recipes? I love that hybridization of French and German cooking, it's what my grandmother raised me on, and is a taste I have been trying in vain to recapture in my cooking ever since.
Hey there that's not a bad idea at all. and I think I know exactly what we could make :o). it's true that taste is everything and it does stick in our memories.
HI There Blade Handler. My weekly video is dedicated to you. I have made the famous Alsatian Flammekueche. Try it out and I hope it will bring back memories. :o). Take care.
You're the best! Thank you!
Hi! Would you be so kind as to tell us the type of pasata tomato sauce you used? You said it was homemade. Would you add that recipe to the ingredients list, as it is missing.
Also? if we DON'T make the tomato pasata, what would you recommend as a substitute?
@TheRenaissanceman65 Bravo!
Looking at 652,000 subscribers and at the time this video was made, he had 1000 subscribers. What a difference 7 years makes.
Nice. I use tomato paste after I sauté the onions, peppers and garlic. I also finish it with a little bit good Balsamic Vinegar.
This is our go to recipe. We love it
I knew you would be the man for a good Ratatouille, just cooked it, it was perfect. when you said unpretentious i understood. Cooked like this the veg retain there flavours and sing in a fresh, delicate, heavenly choir .
Fabulous!!! and you made it sooo easy and foolproof!! You have a new fan. THANK YOU!
A much simpler recipe.. nice
best recipe! so simple; nothing turns to mush highly recommend!
my favorite recipe and cook!
I love ratatouille .this recipe is very helpful.thanks . greetings from Pakistan
This was so easy to put together and delicious!!! Thanks for the recipe!!! We are a family of 7 and one-pot meals are a must for us! :-)
Looks great. I'm going to do this with my fresh garden veggies!
Hi there and welcome. if you have fresh veggies that is going to be BEAUtiful !! of course its best when its summer and all of those are in seasons. but its a real vegetable treat.
I tried this today, but goofed it up by trying to make too much at once. I wanted to make a big batch to have for the week for myself, my daughter and my son in law. Over crowding the pan and using very juicy Cherokee Purple tomato's from my garden resulted in way to much liquid in the pan. It was nearly vegetable soup. I didn't want to lose all that flavor by just draining off the liquid, so I fixed it by draining the liquid off and back into the pan and reducing it by about 80%. Added the reduced liquid back to the vegetables and wow, the flavor is just incredible.
Thanks for all the great videos.
Good food, I made it today. And the good thing is to make alot so you can put the rest of it in the freezer.
Merci🙏🏼 Thank you for the healthy recipe 🙏🏼
Made it tonight. It was healthy and delicious. We shopped at our local market and got herbs from our garden. Thank you Stephane.
Really tasty, and easier than other ratatouille recipes I've tried!
Excellent chef
What a great suggestion, to 'stripe' the courgettes and the aubergine. Am going to do this the next time I make a ratatouille.
I made this. I added a lot of red pepper flakes, red bell peppers, and herbs de prov'. A little splash of red wine vin is good too. I pair with white wine, and it is perfect by itself. ;)
sounds brilliant
Dry Vermouth.
I watched your videos and from them I combined them into one plate of steak au poivre with bistrot potatoes and ratatouille and it was one of the best dishes I’ve had. Thank you.
i like this versión of ratatouille best as it seems more homey and harty!!
thanks Lara its really a quick an easy recipe
I will make it very soon! Thank you!
Have tried and love this dish. Thanks for showing how to present this dish for one. The olive oil toast is a good addition 😍😍😍
Thank you so much for this ratatouille. In absence of the aromatic herbs, I used a vegetarian cube. I was tempted to use the passata di pomodoro, but there was no need as the juices from the vegetables were enough. Placed over pasta with some pecorino cheese and It was just great. We saved half of the rataoutille to combined it tonight with salmon stuffed gnocchi. A perfect recipe for this difficult times.
Tried this recipe last week & its was truly wonderful, thank you so much for making it so easy to follow. I am off to check out other recipes now. Merci Beaucoup
Very beautiful recipe! Reminds me a great deal of my grandmothers recipe for Calabasitas.
Nice was definitively seceded to France in 1860, having being part of the Italian mainland throughout most of its existence. Maybe that is why there is a more strong Italian influence in its local cuisine.
Wonderful comment. The south of France was all over the place since Eleanor of Aquitaine; but your observation is exact. In occitane ratatouille simply meant stew, or following the Italian influence, ragu, essentially same meaning. Love posts like this!
mayena it is not really Italian influence, it is just that mediterranean food is basically similar every where, whatver the country. You find some same dishes that exist in Provence, Catalonia or Italy : pesto/pistou, aioli, ratatouille/caponata, tieles/tiella/empanadas... the dishsed have always travelled from place to place... between Spain, France and Italy it is basically the same culture, the modern national borders are actually quite arbitrary.
Made this now ,really delicious.
I love ratatouille and have made it many times. One thing I would question with your gourmet example is the raw cumin and fennel seeds on top. The flavour of both are wonderful, but personally, I would whiz them up in a spice blender and sprinkle the powder over the food. The seeds can be intense in flavour, which is okay when they have been cooked and absorbed like in a stew type dish, but they are also a bit irritating to eat raw (in my opinion). It's probably not classical, but I also enjoy with a hint of chilli or cayenne pepper.
Looks lovely! I might serve it with socca.
Lovely. Thank you.
This is how i cooke my ratatouille as well. Thats the easy version and so delicious
My grandma is from metz, france, escaped hitler in ww2 RIP grandma. I been eating french food all my life but i dont remember grams making ratatouille. Definitely a recipe i want to try.
Thanks for your recipe :-)
At World Market in the USA, I would recommend trying out the International box (french one) inside is a bunch of french goodies, including a nice french salt, herbs de Provence it’s a huge packet, Dijon mustard, a few other treats. Perfect for getting in the mood for french cooking. I purchased one for my frenchy husband who was homesick.
You are a love!!!
🙏🏽 Merci Dallas Tx USA.
Great job, Thank you!
Thank you for the recipe. Tried it tonight, was a delicious.
, everyone loves it.
Great recepie.
Well it won't let me reply directly anymore lol, but I can totally watch your videos again now so well worth it! Thanks a ton The French Cooking Academy
hello Joseph, that's great news. so that solution with the App worked! I am really glad I could help out. and thanks for watching too. :o)
Thank you
C'est une excellente recette. J'ai ajouté ma propre version. D'abord, un peu de harissa et quelques restes de salade de lentilles. J'ai jumelé avec une bouteille de vin blanc de Pessac-Léognan.
moi aussi, des lentilles rouges. L'idee de harissa …. une merveille.
Thanks a lot for the recipe, it is very delicious and surprisingly easy to cook! Bravo
I just made this was amazing ☺️ can't wait for my husband to try it when he gets home 😝
Oh hey, we try to be mostly vegetarian and I love this! I love the way you cut the zucchini and egg plants too, into stripes....(how we call them in US).....so cute. I must try this on my husband :-) Merci
very nice, thank you
Love it. Another ‘must try’ recipe. Thank you Stefan.
Awesome!!
Easily one of my favourites to make. Real honest and tasty, definitely one of the dishes I make that gets a lot of attention when I make it - seconds and thirds. Its imo the darling of Provence, move over bouillabaisse haha. This video and recipe is what turned me into a lover of french peasant cuisine
I just subscribed to your channel and i love this all veggie will try to cook it thank you chef 👍👍👍
🙂👍👨🏻🍳
Oregano would be great with this. Thank you chef.
I hate sardines but i know that they are good for you. Tried this and it was fabulous , will happily eat sardines made this way again . Thankyou for sharing 😂
So yummy!!
😋
I love it with 🍚
thanks it’s a great vegetarian dish too if paired with rice
I can totally taste this with some Italian sausage in it. Yum
That totally grossed me out. And I like Italian sausages, but not with that pisto.
The cool thing about this recipe is you can do it with almost any vegetable. As long as their flesh has a similar consistency (or you cook things in a different order) you will always be left with an amazing and colorful dish that's likely to wow any critic!
Merci beaucoup.
Gonna try this
Great recipe! Goes well with Poached eggs for breakfast!
Good video. Liked it.
Bonjour, mon ami ! Merci pour les instructions pour la ratatouille ! Tres facile! NOTTEZ: Nous, les Americains, appellent petit paquet d'herbes, "a sachet," pas "a satchel. " That is a small valise, suitcase, or travel bag. We pronounce it a la francaise -- "Sa - Shay." Souvent, on met de la lavande seche dans les tiroirs. Actuellement, j'ai tous les ingredients dans mon jardin, sauf les oignong. Salutations, d'une prof de francais americaine a la retraite !
Thomas I ordered a copy of Escoffier, it’s due to arrive tomorrow! Can’t wait to read thru it, TY for introducing me to his work.
Thanks for the recipe, I tried it and it turned out really good.
Glad to hear that , well done 😋😋🙂👨🏻🍳
good you did but one thing is missing..before putting the tomatos you have to blanch them....that means put them 20 seconds in boiling water ...and the skin will peel right away....one removes skin and seeds inside the tomato..cosz the tomato has a complete other taste once peeled...just take my advice..and you will realie the difference.....this good cook maybe forgot o do so...but never mind ersonaly i add to the vegies five minute before taking pot out of heat fresh cut basil...it gives a special aroma to this easy side dish..for your guess.....
Good idea. And tell u’s when to ise charlots, yellow and red onions. Thanks
I made this the other day, really good flavors and simple to make!
Artboxfashion great to hear that. Yes it's a great dish when you don't have much time and want something healthy and quick
I am addicted to your channel. You make it easy to understand how to make delicious dishes. Of course, I have to sometimes translate your British English to American, but that's okay. :-) Thanks for sharing!!!
Vertigo Bridge, please don't kill me but why (this includes me on the internet) does American English dominate the internet??????? No interest in other cultures? I was born in Canada of European parents so feel like apologizing for what I just wrote, but no, I'm serious. Let it go. And you sound like a cool person.
That looks delicious!
perfect on a lazy day and healthy as well
Made this for dinner tonight, it was delicious. I'm looking forward to mix the leftovers with some pasta for lunch tomorrow. Thanks for the recipe! Do you have any special tips for the fresh passata?
No sorry no video but basically it is big Batch made roughly that way start gently cooking onions , shallots, garlic, fresh thym, bayleaves. Oregano in olive oil then add freshly press tomato juice from Roma tomatoes leave to cook 30 minutes add red wine then simmer for an hour .
@@FrenchCookingAcademy great ratatouille recipe :) could you please tell me how many tomatoes and what type? It isn't listed in the description :)
بتشبه اكلة عنا بالمطبخ السوري اسمها مخلوطة نضيف لها بطاطا و لحم خروف
شكرا لك
Looks good! Going to give this a try sometime this week!
it’s really tasty and easy 😋
Love it! I want that terracotta pot as well.
recipe jogjakarta food
th-cam.com/video/YEeNQsnWnQw/w-d-xo.html
I made this for lunch today, along with your Parisian Cutlets, it was amazing. (And we are in Paris for a bit so we used the delicious market veggies.) :)
TY for this !!
glad you like it. and hope you will try it :o)
Your accent convinced me!
very good
Merci!
De rien CZL merci pour le commentaire
Wow! Great stuff man.
This looks so amazing! I love to make byaldi in the winter months and this is always something that seemed familiar.
O how I would have loved to Ratatouille that when I was working in restaurants. All of ours had to be a brunoise, lightly sauteed in olive oil then put in a ring mould on the plate. Very labor intensive.
Nice recipe thanks for the great video is there a French version with a creamy sauce. Had at a hotel but can't find a recipe
Merci beaucoup pour votre recette, je suis du Sud de la France mais je ne me souviens plus vraiment si on rajoute du liquide pour cuire les ingrédients ou pas? Sinon cela ne risque pas de brûler les légumes sans liquides?
I forgot the recipe and checked in again I HATE those things that get baked in the oven for centuries. Also my late husband was born in Lyon and my French is very good and every once in a while I just miss him .....making the recipe now best wishes!
i like it ☺
Merci !! 🇨🇦
Thank you Stephane. Enjoyed it. Curious, what is the history? Which century. It says Italian all over it, since Italian food had a major influence on the French culture before the arrival of Marie-Antoine Caréme.
hard to say but it is better track down the origin of the ingredients says 18 century
Yes, it reminds me of caponata.
@TheRenaissanceman65 good point! France is legendary for its cookbooks but the south is often omitted; traditions of course persist over a long time. My mother was French but my father Serbian and the food in that part of the former Yugoslavia was literally all over the map; Greek, Middle Eastern; Turkish, borrowing from the former Austria/Hungarian Empire; a cornucopia. I suspect the same can be said for Le Midi.
If you don't have a bouquet garni, what can you use as a substitute?