I have been cooking and serving ratatouille for years and didn't know it. I saw the movie, but they were having it in great pots on the stove and I assume producing stew. The dish is simply over sauteed vegetables such as egg plant, zucchini, green peppers, onions and garlic all cooked in olive oil and eaten hot or cold. Until this year, I, myself did not care for it. Beth loves it and I am happy to turn Andy's produce from the garden into ratatouille for her every day to be served with chicken or salmon; it turns out to be quite good. Besides, the French word is fun to say. Ideally I normally like my vegetables to have some spunk left in them and if they don't then it is ratatouille time. No matter the dish, the kitchen smells lovely especially if I start off with bacon and then go from that point onward.
In 1986 when we moved into this house I bought a book titled The Chef's Companion; a concise dictionary of culinary terms by Elizabeth Riely. I refer to it many times and have found it never lets me down. It is not just a French food dictionary, many countries' dishes are listed and described. I recommend this book if you can still find it. There is an on line company that sells out of print food books. I got a copy of the Quilted (I think) Giraffe from there. I also looked for my very favorite cookbook of all times The Virginia Hospitality Cookbook and that company had a few copies of that for sale. Mine is ragged with spots and splashes and notes sticking out all over it. The cover is gone, but I use it still and love it each time. I bought my copy in 1977 during a summer antiquing trip with my friend who once owned this house. I taught three of her four children and said if you ever sell, we will buy this house. She said when she was 55 she would sell it and she did. We feel so blessed to have this place with plenty of space and acreage to accommodate heavy entertaining and family when they want to be here. Life is good.
