Sunday, July 22, 2007

A Keller Dish

This is what's cooking in my oven right now:

If you've seen Ratatouille, it might look a little familiar - this is my attempt at Thomas Keller's Confit Byaldi, a layered ratatouille that the film's ultimate dish, and namesake, is based around. I clap my hands! I hope it will be lovely in my belly. Expect pictures of the completed dish later on today.

Edit: Okay, so cooked, it pretty much looks the same. But maybe a little more transparent. So no new pictures for you!

Unfortunately, the NYT requires that you create an account, but it's free, and worthwhile to take the time:


Anonymous said...

That's awesome! You left out the most important part though - how did the finished ratatouille taste? Would Remy and Anton be proud?

Melissa said...

The flavours are delightful, but I think I would modify the recipe just a bit and greatly reduce the olive oil it calls for.