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!
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Sunday, July 22, 2007
A Keller Dish
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2 comments:
That's awesome! You left out the most important part though - how did the finished ratatouille taste? Would Remy and Anton be proud?
The flavours are delightful, but I think I would modify the recipe just a bit and greatly reduce the olive oil it calls for.
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