tag:blogger.com,1999:blog-18071407.post4641655419089118625..comments2024-03-28T11:41:43.558+01:00Comments on Living the life in Saint-Aignan: Ratti-tat-tooKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-18071407.post-65002735463293592792016-09-18T14:40:29.814+02:002016-09-18T14:40:29.814+02:00We were so lucky to have traveled when we were you...We were so lucky to have traveled when we were young. Being young makes for intense lasting memories and fine day dreams!Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-20688913213624724702016-09-18T12:17:12.449+02:002016-09-18T12:17:12.449+02:00I spent an hour or so going through the index of t...I spent an hour or so going through the index of the Reboul book this morning to see how many à la Niçoise recipes are in there. There only two others besides the ratatouille. One is a fish soup, Soupe de poutine, which contains no olives or tomato (!) but has carrots (!) and saffron. The other is Stockfich [sic] à la Niçoise [sic], which has black olives, tomatoes, basil, garlic, potatoes, and onion (entre autres). Stockfich à la Provençale, on the other hand, has no olives or potatoes but leeks and lemon with tomatoes, etc.<br /><br />Another book I have, La Cuisine Provençale d'Aujourd'hui, gives Ratatouille without adding the word niçoise, but also gives Haricots Verts Niçoise, with tomato, garlic, and petit salé. On the internet, I see Tourte de Blettes à la Niçoise with no tomato or olives. Or anchovies.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-30058565025073809682016-09-18T12:12:11.650+02:002016-09-18T12:12:11.650+02:00It's not a lazy cook's dish considering th...It's not a lazy cook's dish considering that this cook grew the tomatoes, eggplant, zucchini, and peppers that went into it! :)wcshttps://www.blogger.com/profile/00551283829616757577noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-84268725846821451962016-09-18T12:03:41.908+02:002016-09-18T12:03:41.908+02:00I like the idea of the green ratatouille. We didn&...I like the idea of the green ratatouille. We didn't grow any green tomatoes this year.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80442532764660023242016-09-18T12:02:57.264+02:002016-09-18T12:02:57.264+02:00Isn't Prosper just Montagné's first name? ...Isn't Prosper just Montagné's first name? Yes, it is -- just checked Wikipédia. I don't know the name Salles.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-84887380470268780352016-09-18T09:15:48.089+02:002016-09-18T09:15:48.089+02:00And what does the word "Prosper" in fron...And what does the word "Prosper" in front of their names mean, please? <br />Is it a term of recognition for a master chef?Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-87344668765996533452016-09-18T09:05:20.918+02:002016-09-18T09:05:20.918+02:00We are doing a "green" rat this year.......We are doing a "green" rat this year.... Green Zebra tomatoes, green peppers, courgettes and white aubergines.... the taste is perfect "rat"... it is just a surprise on the eyes! We did a mainly yellow one last year... Lemon Boy toms, yellow Snackbite peppers, pale purple aubergine and Yellow Crookneck squash.<br /><br />Pauline often adds 5cm lengths of French beans to her versions of "rat"... it gives a nice crunch! We also bottle our winter "rats" with beans such as Nun's Belly Button, Black Canterbury or Borlotti.... those are good with a couple of sossij and a baked spud.<br />Real "Winter Warmers"!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-55685539012342707122016-09-18T08:55:11.562+02:002016-09-18T08:55:11.562+02:00We have Montagné & Salles doorstop... along wi...We have Montagné & Salles doorstop... along with another, similar one. A fascinating read with many recipes that are now illegal amongst its pages. That recipe for "rat" is extremely simple.... four lines! And I notice that they add the parsely and garlic at the last minute... always put the garlic in with the onions when we make it... must try their method!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-35017369446000420862016-09-18T08:43:26.180+02:002016-09-18T08:43:26.180+02:00NFA.... it is far from a lazy cooks dish... unless...NFA.... it is far from a lazy cooks dish... unless you are referring to using, like us, as a pasta sauce. It is a wonderful way of preserving all those summer veg and eating them through winter... not tried the olives idea before!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67584345634009713472016-09-18T07:23:32.949+02:002016-09-18T07:23:32.949+02:00I also have the book La Cuisinière Provençale by J...I also have the book <b>La Cuisinière Provençale</b> by J.-B. Reboul. The blurb on the cover says it has been in publication since 1897. My copy is the 27th edition, fourth printing (2001). I don’t know when any specific recipe first appeared in the book.<br /><br />However, among the recipes is one for « <b>La Ratatouille Niçoise</b> » that lists the ingredients as <i>aubergines, courgettes, poivrons verts et rouges, huile, oignons, ail,</i> and <i>tomates</i>. It includes this instruction: « <i>Laissez cuire à feu doux en ajoutant de l’huile et quelques olives noires (facultatives).</i> » It also says to season the ratatouille with salt, pepper, and a pinch of nutmeg (<i>une pointe de noix muscade râpée</i>). The recipe doesn’t mention anchovies.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-89545902545903353182016-09-18T06:33:44.843+02:002016-09-18T06:33:44.843+02:00Thanks for that info, Peter. One of my cookbooks h...Thanks for that info, Peter. One of my cookbooks has a recipe for aubergine-courgette-tomato ratatouille Norman-style, with cream and cheese in it. I was interested to learn that CHM's family cooked and ate Provençale ratatouille in what I assume was the first half of the 20th century.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-36910173537971040022016-09-17T22:02:20.577+02:002016-09-17T22:02:20.577+02:00The earliest specific recipe I have found is from ...The earliest specific recipe I have found is from Montagné and Salles' gigantic (about 10,000 recipes) "Le Grand Livre de la Cuisine" from 1929. In the "plats régionaux, entrées mixes" section is a recipe (p. 982) for "ratatouille (ou sauté a la niçoise)" that contains oil, onions, sweet peppers, tomatoes, zucchini, eggplant, garlic, and parsley. No olives or anchovies.<br /><br />Popular books of that period by authors such as Ali-Bab, St. Ange, Escoffier, Dubois, and Gouffé yield no recipe for ratatouille.<br /><br />Barrère's "Argot and Slang: A New French and English Dictionary of the Cant Words, Quaint Expressions, Slang Terms and Flash Phrases" (1889) defines "ratatouille" as "to thrash".<br /><br />"Cassel's Household Guide" from 1869? describes ratatouille as: "This popular French mode of making a savory mess out of remnants of cold meat, especially of cold bouillon, or beed which has passed through the pot-au-feu." At the time of serving, an optional sauce made from curry powder was added.Peter Hertzmannhttps://www.blogger.com/profile/14816850042270467983noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-10907846459073091902016-09-17T21:31:28.138+02:002016-09-17T21:31:28.138+02:00I should have said earliest recipe in the above. (...I should have said earliest recipe in the above. (See below for further info.)Peter Hertzmannhttps://www.blogger.com/profile/14816850042270467983noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-34321744229205870662016-09-17T19:33:43.388+02:002016-09-17T19:33:43.388+02:00These are amazing memories, aren't they? We ha...These are amazing memories, aren't they? We have been lucky in our lives.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-17332010121968248812016-09-17T19:21:52.316+02:002016-09-17T19:21:52.316+02:00I had my first taste of ratatouille at Palavas les...I had my first taste of ratatouille at Palavas les Flots in 1961- I'd never tasted eggplant then or garlic- a great taste memory. My french family invited me to their beach house and the mom cooked it on a small two burner stove.<br /> I also remember having spaghetti bolognese in Bologna that summer on spinach noodles. My taste buds were educated in a good way!Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-24413066696118878422016-09-17T18:37:07.263+02:002016-09-17T18:37:07.263+02:00I'm sure you are right, CHM. Larousse be damne...I'm sure you are right, CHM. Larousse be damned.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-33832254979084226822016-09-17T17:59:11.703+02:002016-09-17T17:59:11.703+02:00Bonjour Cousine,
Oui, touiller veut dire bien remu...Bonjour Cousine,<br />Oui, touiller veut dire bien remuer pour bien tout mélanger. Par contrecoup, ça "tue" les légumes ou autres.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-86413772043794979862016-09-17T17:39:20.137+02:002016-09-17T17:39:20.137+02:00I'm afraid I don't agree with the Larousse...I'm afraid I don't agree with the Larousse gastronomique on what constitute niçoise. In <i>salade niçoise</i>, the two mandatory main ingredients, in addition to tomatoes, garlic and hard boiled eggs, are anchovies and black <i>olives de Nice</i> which is the reason why it is called that way.<br /><br />Obviously, you don't put anchovies in ratatouille, but to be called <i>niçoise</i> it must have black olives in it (even if they're imported from Greece!), they are not optional.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-68778174644165885422016-09-17T17:14:26.749+02:002016-09-17T17:14:26.749+02:00I have bottled enough to see us well through winte...I have bottled enough to see us well through winter :-))) Hope all is well with you both, DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-85925809629594258572016-09-17T16:36:22.146+02:002016-09-17T16:36:22.146+02:00According to the Larousse Gastronomique, the two t...According to the Larousse Gastronomique, the two things that make something <i>à la niçoise</i> are tomatoes and garlic. No mention of anchovies (they'd be weird in a ratatouille) or basil (could be good but thyme would be more authentic).Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-86197265577144527752016-09-17T15:16:25.646+02:002016-09-17T15:16:25.646+02:00Bonjour cousin,
"touiller" saute aux yeu...Bonjour cousin,<br />"touiller" saute aux yeux car, en créole des îles , cela veut dire "tuer" . <br />Killing all those veggies :-) The Beaverhttps://www.blogger.com/profile/11457136925020206640noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-31204958120718764732016-09-17T15:05:38.456+02:002016-09-17T15:05:38.456+02:00I love these discussions about the origins of word...I love these discussions about the origins of words and recipes :)Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-70916443270215159872016-09-17T14:23:40.434+02:002016-09-17T14:23:40.434+02:00I made more research about the meaning of niçoise ...I made more research about the meaning of <i>niçoise</i> or <i>à la niçoise</i> and found out what I suspected. Something niçoise contains black olives and/or anchovies. Plus, of course basil. So what we're talking about here is a misnomer. It is not <i>ratatouille niçoise</i> since there is neither black olives, anchovies nor basil in the recipe. It should be called <i>ratatouille provençale</i>.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-30110413973262631402016-09-17T14:07:25.972+02:002016-09-17T14:07:25.972+02:00I love ratatouille ! I put black olives in mine an...<br />I love ratatouille ! I put black olives in mine and sometimes a mix of Greek olives .. a little surprise in your mouth as you eat..<br />I make a huge batch and freeze portions of it .. it makes a fabulous pasta sauce .. just the way it is or add more tomato.<br />I started eating Ratatouille in NYC when I tried it in a local restaurant, didn't love it when I had it in Paris and mostly love it best when I make it ... one of the great things about it is how easy it is. A lazy cooks dish.<br />Notes From ABroadhttps://www.blogger.com/profile/12202279303962539035noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44540785852302359272016-09-17T13:40:09.620+02:002016-09-17T13:40:09.620+02:00Yes, we did. But it was just called ratatouille, n...Yes, we did. But it was just called <i>ratatouille</i>, no <i>niçoise</i> involved! What makes it <i>niçoise</i>? Black olives? Anchovies? Or something else like basil, which grows on every window sill in Provence, and is unknown in Northern France?chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.com