Artisan style overnight bread.

375g (2 3/4 cup + 2 tbsp) all purpose flour
125g (3/4 cup + 3 tbsp) whole wheat flour*
400g (1 3/4 cup) water, lukewarm, 30-35C
12g (2 tsp) fine sea salt
2g (1/2 tsp) instant yeast
95g (1 cup) walnut halves

Preheat the oven to 180C.
When the oven is hot, roast the walnuts for 15-20 minutes in a small baking sheet, stirring halfway through, until the walnuts are lightly browned and smell toasty.
Set aside to cool.

In a large mixing bowl, add the all purpose and whole wheat flour and mix with your clean hand, or a wooden spoon until shaggy.
Cover and let sit for 20 minutes.
Sprinkle the salt and yeast over the top of the dough.
Using wet hands, incorporate the salt and yeast by reaching under the edges of the dough and gently pulling it up and away from the sides of the bowl, then folding the dough to rest on top of salt mixture.
Give the bowl 1/4 turn and repeat, until you've pulled and folded the dough over all the salt and yeast to cover.
Next, pinch the dough into several segments between your first finger and thumb.
Then repeat the folding process to bring the dough back together to one piece.
Repeat this segmenting and folding a couple more times until the salt is well distributed.
Rewet your hands as necessary to prevent the dough from sticking.
All in all, this process will only take 1-2 minutes.
Leave the dough to rest for around 10 minutes, covered.

After ~10 minutes, sprinkle the toasted walnuts overtop, and incorporate with wet hands using the same method you used to add the salt and yeast.
When the walnuts are well distributed with the final folding of the dough, turn the dough ball so the seam is face down in the bowl.
Leave to rest for 20 minutes, covered.
{You will be leaving the dough to rise for a total of 2 to 2½ hours at room temperature.
During this time you will apply 3 folds to the dough every 30 minutes for the first 1 1/2 hours, and then leave it to rise untouched an additional 30-60 minutes.}

After incorporating the walnuts and letting the dough rest for 20 minutes you will apply the first fold.
Using wet hands and the same process you did to fold dough over the salt and nuts, you will reach your hands under a section of the dough, lift gently so not to tear the dough, and place it over top the rest of the dough.
Turn the bowl slightly and repeat around 4 times until you have a nice ball in the bowl.
Rotate the ball so the seam is touching the bowl.
Let rest for 30 minutes.
Repeat the folding.
Rest another 30 minutes and fold for the last time.
Leaving the seam down, let the dough rise at room temperature at least another 30 minutes (no longer if your kitchen is much warmer than 20C).

Move the dough to the fridge and leave overnight, or no longer than 36 hours.

One hour before you are ready to bake the bread, preheat the oven to 250C with your high heat safe dutch oven inside.
While the oven is preheating, shape your bread.

First prepare either a proofing basket or a large mixing bowl.
If using a proofing basket, simply generously flour the basket and use your hands to distribute the flour around the bowl.
If using a large mixing bowl, line it with a lint free towel, and then generously sprinkle flour onto the towel.
Lightly flour a clean work surface, and gently ease the dough (so not to allow the gases formed to escape) onto the counter.
Gently ease the dough into a large rough circle (the shape isn't important), being careful not to tear the dough.
To shape the dough, you will begin with the same folding technique (this time with dry or lightly floured hands).
Take a section of the dough and gently stretch it up until you feel resistance, then fold over the middle.
Take the next section and repeat, and move around the dough until you have created a tight ball.
Take the ball of dough and move over to an unfloured section of the counter.
With the dough sitting on the counter seam side down, cup the dough ball between your hands with your pinky fingers resting on the counter behind it.
Pull the dough towards you, allowing the friction between the dough and counter to pull the dough underneath itself, and using your pinky fingers to prevent the dough from simply rolling.
Turn the dough about a quarter turn and repeat.
Do this until you've gone in a full circle and the skin around the dough ball is taught.
Sprinkle flour over the dough and spread it around with your hands until the dough is not sticky to touch.
Then place the ball of dough into the prepared proofing basket or mixing bowl seam side down.
Dust a little extra flour over top, then cover with a towel and leave to rise for ~60 minutes (If your kitchen is very warm you may only leave it for 45 minutes).
To check the dough is ready for the oven, dip your finger first in a little flour, then poke the dough about 3/4".
If the indentation springs up slightly but then stops, leaving a smaller indentation, the dough is ready to bake.
If it springs up almost 100% right away then it needs more time.
If the dough doesn't spring back at all, it is overproofed, but that's ok, still bake it, just get it to the oven as quickly as possible.
When the dough passes the indentation test, it's time to bake.
Using oven mitts, carefully remove the dutch oven and take the lid off.
Turn the proofing basket upside down on to a floured surface and tap the basket to release the dough.
You should see some cracks on the top of the dough (where the seams were), this is where the dough will expand and crack and where the height of the loaf comes from.
Using two hands, carefully lift the dough and drop it into the dutch oven (be careful of burning yourself!).
Cover the pot and place it into the oven.
Bake for 30 minutes covered.
After 30 minutes, carefully remove the lid, turn the heat down to 230C and bake an additional 20 minutes.
You can bake longer for a darker crust, or slightly less time for a lighter crust.
When you have reached your desired crust, remove the pot from the oven and turn the bread out.
Place it on a cooling rack and allow to cool for at least 20-30 minutes before slicing into.
It finishes baking outside of the oven in these last minutes.
Enjoy your bread!

To store, place cut side down on a cutting board, never place it in fridge, and do not put in a plastic bag.
If it is going to take you more than 3 days to eat the bread, slice it and transfer it to a freezer bag, with pieces of parchment or wax paper between the slices.
Keep frozen and toast as needed.
NOTES
*I often use whole wheat white flour
*Recipe adapted from methods in Flour Water Salt Yeast by Ken Forkish
- Overnight Artisan Walnut Bread • the curious chickpea.

How to Make Shrub.

- How to Make Apple Shrub:
How to Make Apple Shrub:
3 medium apples (choose a variety that is flavorful and sweet)
1 cup apple cider vinegar
2/3 cup granulated white sugar
Shred apples on a box grater.
Funnel the shreds into a wide-mouth quart jar.
Top with apple cider vinegar and sugar.
Use a narrow spoon to stir the apples, vinegar and sugar together.
Apply a watertight lid and give the jar a good shake.
Tuck the jar into the back of your refrigerator and let it sit for four or five days.
Taste the liquid and if you’re happy with the balance, strain out the apple bits, making sure to press firmly to remove all the liquid.
Don’t be afraid to use your (clean) hands for this step.
Place the strained shrub in a clean jar and keep refrigerated. It is ready to use now, but will mature in flavor over time.
Stir it into cocktails, sparkling water or use in homemade vinaigrettes and marinades.

Some combinations that sound particularly appealing:
strawberries + white sugar + red wine vinegar and a splash of balsamic vinegar
blueberries + thinly sliced ginger + cider vinegar
nectarine + peppercorn + brown sugar + white wine vinegar
peach + cardamom pods + honey + cider vinegar
pomegranate + peppercorn + white sugar + red wine vinegar
pear + star anise + brown sugar + white wine vinegar
red plum + cardamom + brown sugar + white wine vinegar (which is what I made here)
- How to Make Shrubs (aka Drinking Vinegars) Without a Recipe:
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Zucchini rice and cheese gratin.

- zucchini rice and cheese gratin – smitten kitchen:

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Persillade from your parsley.

By Carl Legge.
- How to make persillade from your parsley | Permaculture magazine:
Ingredients
100g leafy parsley, washed if necessary and leaves roughly picked off stalks. Don't worry too much about stalks, they will process very well.
10 cloves of garlic, peeled and roughly chopped
About 100-200ml olive oil (or vegetable, rape seed, groundnut)
45ml lemon juice (about ½ lemon) or white wine vinegar
1-2g sea salt, finely ground, or to taste
Method
Finely chop the parsley leaves in a food processor until they reduce in bulk a little.
Add the garlic chunks and process until the herbs and garlic are fine without being liquidised.
Gradually add olive oil while the processor runs until you have a just loose texture to the mixture.
You may have to scrape down the sides of the processor bowl periodically so that it gets mixed evenly.
Once you are happy with the consistency, add the lemon juice or vinegar and salt to taste.
If you are storing the preserve in a jar, top off with oil and pop in the fridge.
Otherwise, pack and freeze straight away.
Use and variations
You can add one or more other ingredients to make different dishes and styles of cooking with very little effort.
If you leave this ‘plain’
* Stir 2 or 3 dessert spoons through cooked pasta. When you drain the pasta leave some cooking water in the pan to help distribute the sauce.
* Mix with flash fried squid, grilled seafood and/or new potatoes.
* Spread on top of grilled or baked fish or potatoes before you roast them
* Use as a base on toasted sourdough, ciabatta or baguettes topped with cheese, olives or other nibbles.
Add lemon zest to make a paste similar to gremolata which is a traditional partner for osso bucco.
Add parmesan and you have a parsley pistou used in minestrone or other soups.
Add nuts for a parsley pesto. Add anchovies for a provençal effect.
Add breadcrumbs for a more-ish delight.
Crunchy coating: Mix with lemon zest, chopped anchovies, a hint of ground cumin and/or paprika and a handful of breadcrumbs.
Use to coat a rack or shoulder of lamb when roasting.
The crunch & punch of the persillade crumbs is a great counterpoint to the soft & sweet lamb.
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The Ultimate Guide to Fruit Flavor Combinations

- The Ultimate Guide to Fruit Flavor Combinations:

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Rhubarb, Blackcurrant and Orange Jam.

Ingredients
900g Blackcurrants, washed and stalks removed
675g Rhubarb, washed and sliced
Juice of 6 oranges, plus zest of 3
1.5kg Sugar
Method
Place the fruit and orange zest in a large preserving pan.
Add the orange juice, making up quantity with water to make 425ml.
Bring to the boil and gently simmer until fruit is quite soft – about 20min.
Remove from heat.
Add the sugar and stir until dissolved.
Return to the heat and bring to the boil. Boil rapidly until setting point is reached.
Remove any scum.
Poor into cooled, sterilised jars, seal and label.
Rhubarb, Blackcurrant and Orange Jam - Bay Tree Cottage Workshops:

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Marrow & ginger jam.

(Makes about 3 x 200g jars)
Remember:
- Setting point is 104.5°C.
- A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber, squash and courgette.
- Size matters - a huge marrow is best reserved for a horticultural competition.
Hunt out the smallest marrow you can find- it should be no bigger than your forearm.
Large marrows will taste bitter and have a watery consistency.
- Marrow is a blank canvas so works well with strong flavours- pile on citrus, chilli, garlic, bacon, spices and robust herbs like rosemary and thyme.

Prepare it:
Weigh the marrow/courgette first and adjust the recipe proportionately:
1 lemon and 30g unpeeled ginger to 40-45g vegetable.
The weight of sugar should be the same as unpeeled marrow/courgette.
The quantities below are those specified in the original recipe.

700g marrow or courgette (peeled, deseeded and in small dice)
700g white sugar
1.5 lemons
45g fresh root ginger (peeled and grated)

- Peel the marrow, remove the seeds and cut into small dice.
Place in a large saucepan.

- Remove the lemon zest using a zester, if available, or the large holes of a grater (being careful not to remove any white pith) and set aside.
Cut the lemon in half and squeeze into a jug.
Place the empty lemon shells and pips into a small muslin bag (or foot section of a clean pair of tights).

- Add a small amount of the lemon juice to the pan, cover with a lid and gently cook the marrow until transparent.
If necessary add some more lemon juice to stop the marrow sticking.
Spoon the marrow and any collected liquids into a blender and liquidise until smooth.
Alternatively the mixture can be mashed for a slightly coarser texture or, providing the dice are very small, left as it is.

- Peel the ginger, grate using the large holes of the grater and add to the lemon zest.
Add the ginger peelings and any very fibrous pieces to the small bag with the leftover lemon pieces.

- Return the marrow mixture to the same pan, add the remaining lemon juice, the lemon and ginger.
Stir in and dissolve the sugar.
Knot the bag of bits and add it to the pan.

- Bring the mixture to the boil and then turn down to a rolling simmer.
Stir regularly, pressing down on the bag of bits occasionally and reduce until the mixture has reached setting point.
Test for a set by putting a half teaspoon of jam on a saucer from the freezer.
If, once it has cooled a little, it wrinkles when pushed with a finger, it should be ready to pot.
If not ready then leave for 5 minutes and try again. (This took about 25 minutes for two-thirds of the full amount above.)

- Put the jars in an oven set to 100C for 10 minutes.

- Remove the small bag of bits, scraping the jam from the outside and squeezing it with tongs and place it on a saucer.
Any extra juices that collect on the saucer should be stirred back into the jam before you start potting.

- Pot into the prepared jars.
Cool and label.

Based on:
- Marrow & ginger jam recipe | BBC Good Food:
- Surprise Lemon & Ginger Jam | Meanderings through my cookbook:

- A Green and Rosie Life: Marrow and Ginger Jam: "Recipe of the Week"
Ingredients
450g/1lb marrow (weighed after peeling) - peeled and cut into small cubes
450g/1lb sugar
1tsp ground ginger or 45-60g crystallized ginger, chopped finely
Juice 1 large lemon
Method
1. Sprinkle the sugar over the marrow, cover and let it stand overnight in a cool place.
2. The next day put the sugar and marrow in a preserving or large pan and warm gently until the sugar has dissolved.
3. Add the ginger and lemon juice then boil steadily until the cubes look transparent and the syrup has set.*
4. Pour into hot, sterilised jam jars and cover at once.

* to check if the syrup has set place some thinly on a cold plate.
Allow it to cool and then push it gently with your finger.
if a skin has formed on the syrup that crinkles up slightly when you push it then setting point has been reached.
If not continue to boil until you do reach setting point.

Occasionally my syrup won't set.
Don't worry if this happens to you.
If this is the case simply call it marrow and ginger sauce and eat it with ice cream, pancakes etc.

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Marrow and Ginger Jam.

Ingredients for making 4-5 x 340g jars

1.5Kg Marrows, peeled and chopped into 1cm cubes
1.5Kg Jam sugar with added pectin
200g crystalized ginger – chopped
2 unwaxed lemons
Making your marrow and ginger jam

Put the marrow and the sugar into a non-metallic bowl in layers – so layer of marrow followed by a layer of sugar, and leave, covered, for a couple of hours or overnight if possible.
Put the mixture into the preserving pan along with the ginger, and the grated rind and juice of 2 lemons
Bring to simmer gently and keep stirring until the sugar has dissolved.
Bring to the boil and boil rapidly until setting point has been reached (usually about 4 minutes), remove from the heat immediately after the setting point has been reached.
Allow to cool for 5 mins and stir gently before potting into sterilised jars.
- Allotment Gardener - Marrow and Ginger Jam:

OR:
1.4kg large courgettes, or marrow, weighed after peeling, chopping into 1cm thick pieces and de-seeding
1.8 kg sugar
25 g ginger, grated
rind and juice of 2 lemons, thinly peeled
rind and juice of 1 oranges, thinly peeled

1. Place the courgettes in a large bowl and sprinkle over about 450g of the sugar. Leave overnight.

2. Place the grated ginger, lemon and orange rind on a piece of muslin and tie up the muslin over the mixture. Place the muslin bag in a preserving pan with the courgettes, orange and lemon juices.

3. Simmer for 30 minutes, add the remaining sugar and boil gently until setting point is reached and the courgettes look transparent.

4. Remove and discard the muslin bag. Pot the hot chutney into clean, warm, sterilised jars, cover with waxed paper discs, set aside to cool and cover in the usual way.
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Vegetable jam recipes by Hugh Fearnley-Whittingstall | Life and style | The Guardian

Vegetable jam recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:

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Blueberry Orange Ginger Jam.

Ingredients
8 cups fresh blueberries
4 1/2 cups jam sugar
Grated zest and juice of one large orange
1 tablespoon freshly grated ginger
1/4 teaspoon ground ginger
1/2 teaspoon unsalted butter
Directions
- Working in batches if necessary, pulse blueberries in blender until coarsely crushed.
You should have about 6 cups.

- Measure 4 1/4 cups of sugar in one bowl.
In another bowl- remaining 1/4 cup sugar.

- Zest and juice orange.
You should have 1/2 cup juice.
If you don't, make up the difference with water.

- Combine blueberries, orange zest and juice, granted ginger, and ground ginger in large, heavy saucepan or stockpot.
Stir in jam sugar.
Bring to a boil over high heat, stirring constantly.

- Add remaining sugar all at once.
Stir in butter and return to a full rolling boil.
Boil for one minute.
Remove jam from heat and skim off any foam from surface.

- Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace.
Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.
Place jars on rack in pot and cover completely with water.
Cover pot and bring to a boil over high heat.
Boil for 10 minutes.
Turn off heat, uncover pot, and allow jars to rest in water for five minutes.
Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

- Blueberry Orange Ginger Jam Recipe | Serious Eats:

- Blueberry Jam, 3 Ways | Love and Olive Oil:
Blueberry Lime:
Blueberry Blackberry:
Blueberry Honey Lavender:

- Blueberry Jam with Brown Sugar:
Ingredients:
500g blueberries
1/3 cup brown sugar, light, packed
2 TBS lemon juice
Cook until jam thickens, about 20 minutes.
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Blueberry Jam.

Ingredients
6 cups of smashed blueberries (you’ll need 8-10 cups of unsquashed berries to equal this amount)
4 cups sugar
3 tablespoons classic pectin powder
zest and juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
Instructions
Prepare a canning pot and 3 pint jars.
Place 3 lids in a small saucepan and bring to a bare simmer.
Pour the smashed berries into a low, wide, non-reactive pot.
Measure out the sugar and whisk in the powdered pectin.
Add the sugar and pectin mixture to the fruit and stir to combine.
Once the sugar is mostly dissolved, place the pot on the stove and bring to a boil.
Cook at a controlled boil for 10 to 15 minutes, until the fruit begins to look thick and any foaming has begun to subside.
Add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook until it passes the plate test, or until the drips hang off the spatula in thick, sticky rivulets.
Remove jam from heat and funnel into prepared jars.
Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
Once jars are cool enough to handle, remove rings and test seals.
Sealed jars can be stored on the pantry shelf for up to one year.
Any unsealed jars should be refrigerated and used promptly.

- Blueberry Jam - Food in Jars:

Small Batch Blueberry Ginger Jam
Ingredients
3 cups smashed blueberries (650g)
1 1/2 cups sugar
7-8cm ginger, sliced
1 lemon, zested and juiced
1/4 cup chopped candied ginger
Instructions
Prepare a small canning pot and two half pint jars.
Combine mashed blueberries, sugar and sliced ginger in a bowl or measuring cup.
Let sit for at least an hour and up to 24 hours to give the ginger time to infuse its flavor into the fruit.
If you’re going for a longer maceration time, pop the fruit into the fridge.
When you’re ready to make the jam, pour the fruit into a medium pot.
Bring to a boil and add the lemon zest and juice.
Cook for 10-20 minutes (time depends on moisture level in fruit, humidity, power of stove, etc.) until jam approaches Setting point is 104.5°C/220F and appears to pass the plate test.
When jam is finished cooking, remove pot from heat and stir in the candied ginger.
Pour into prepared jars.
Wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.
Check seals when cool and store unopened jars in a cool, dark place.

- Urban Preserving: Blueberry Ginger Jam - Food in Jars:
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Blueberry Rhubarb Jam With Maple Syrup,

Blueberry Rhubarb Jam With Maple Syrup Recipe | Serious Eats:
Ingredients
1+1/2 cups jam sugar
3 cups chopped rhubarb/400 grams, diced (about 6 stalks)
200g blueberries
1/4 cup freshly squeezed lemon juice
1/4 teaspoon unsalted butter
1 cinnamon stick
1 star anise
1/2 vanilla bean, split
1 cup pure maple syrup

Directions
1. Combine rhubarb and 1/4 cup water in a large saucepan.
Bring to a boil, then reduce heat, cover, and simmer just until rhubarb breaks down, 10 to 12 minutes.
Meanwhile, puree blueberries in a food processor or blender.
OR:
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.

2. Measure 2 cups of stewed rhubarb (reserve any extra rhubarb for another use).
Return 2 cups of rhubarb and the pureed blueberries to the saucepan.
Add lemon juice, butter, cinnamon stick, star anise, and vanilla bean and bring to a boil over medium-high heat.
Add maple syrup and jam sugar and return fruit mixture to a boil, stirring constantly.
Boil hard for one minute.

4. Remove pot from heat and skim any foam from surface of the jam with a cold metal spoon.
Remove and discard star anise, cinnamon stick, and vanilla bean.
Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

OR:
- Growing and making jam with blueberries | Life and style | The Guardian: By Gloria Nicol
recipes using some shop bought berries alongside seasonal rhubarb.

Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar

Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.

Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice. Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.

Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.

Skim if necessary.
our into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.

This jam has a nice soft set that suits me fine. If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.
- Blueberry Jam, 3 Ways | Love and Olive Oil:

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The New Rule of Ratatouille: Forget the Rules.

- The New Rule of Ratatouille: Forget the Rules | Serious Eats:
Ratatouille typically includes a mix of eggplant, summer squash (i.e., zucchini, yellow squash, and other soft-skin types), onion, garlic, bell peppers, and tomatoes stewed in olive oil. Herbs vary, and some folks hold very strong opinions about which ones they should and should not be, but among the most ubiquitous are basil, parsley, and thyme.
- Cutting the Vegetables: Anywhere from 0.5cm to 1cm pieces is a good size.
- Pre-Salting: The salted eggplant and squash produced ratatouille with more depth and sweetness.
You can dice the eggplant and squash, then salt them and let them sit while you continue dicing the other vegetables.
- Single-Pot Versus Individually Cooked Vegetables: you do preserve the shape and flavor of each vegetable a little better by cooking them separately...but not absolutely essential - starting with the onion and garlic, then adding the bell peppers soon after, followed by the squash and eggplant, and finally the tomato.
- Fresh Diced Tomato Versus Tomato Purée: the diced fresh tomato maintained its shape to the end, while the puréed tomatoes acted as a sauce, coating everything in a red sheen and helping to bind it all together.
As you can imagine, the tomato flavor is more pervasive when added as purée, since it glazes every other vegetable in the dish.
I prefer the purée.
Canned whole tomatoes often provide some of the best quality you can get, but feel free to use a puree made from cooked fresh ones if they're good enough.
Ratatouille: Step by Step:
I start by salting the eggplant and squash and letting them stand in a strainer set over a bowl for between 15 and 30 minutes.
Whether doing the individually cooked or the one-pot approach, I then sweat onion and garlic in olive oil.
For the one-pot approach, the next step is to combine everything else in the pot and let it cook until done.
Once everything is in the pot, I set it over low heat and add the tomato.
I also add herbs at this point; here, it's a bundle of basil, parsley, and thyme.
Herb garnishes are up to you, too. In these photos, I've stirred in some chopped parsley, but you could use basil, another herb, or just leave it out altogether.
I'll often also stir in a bit more fresh olive oil for flavor at the end.
As good as ratatouille is hot, it's so, so much better when eaten slightly chilled or at room temperature the next day.

Provençal Ratatouille Recipe:
Ingredients
3 cups 0.6cm diced summer squash, such as zucchini and yellow squash (about 4 small or 2 medium squash)
3 cups 0.6cm diced Italian eggplant (about 1 medium eggplant)
Kosher salt and freshly ground black pepper
3/4 cup (12 tablespoons) extra-virgin olive oil, divided, plus more as needed
3 cups 0.6cm diced yellow onion (about 3 medium onions)
6 medium cloves garlic, minced (about 2 tablespoons)
3 cups 0.6cm diced red and yellow bell pepper (about 4 large peppers)
2 cups pureed canned whole tomatoes, with their juices, from 1 (800g) can
1 bouquet garni (herb bundle), made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine
Chopped fresh parsley leaves and tender stems, for garnish (optional)

Directions
1. Place summer squash in a wire mesh strainer set over a bowl; place eggplant in a second wire mesh strainer and set over a second bowl.
Toss both with a liberal amount of kosher salt and let stand to drain at least 15 minutes and up to 1 hour.
Discard any liquid that collects in the bowls.

2. In a large skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering.
Add onion and garlic, season with salt, and cook, stirring, until softened, about 6 minutes.
Scrape onion and garlic onto a rimmed baking sheet and spread in an even layer to cool for 3 minutes.
Transfer onion and garlic to a large pot.

3. Meanwhile, add 3 more tablespoons olive oil to skillet and heat over medium-high heat until shimmering.
Add bell pepper, season with salt, and cook, stirring, until softened, about 7 minutes.
Scrape bell pepper onto the rimmed baking sheet in an even layer to cool for 3 minutes.
Transfer bell pepper to pot with onion.

4. Add 3 more tablespoons olive oil to skillet and heat over medium-high heat until shimmering.
Add summer squash and cook, stirring, until softened, about 4 minutes.
Scrape onto rimmed baking sheet in an even layer to cool for 3 minutes.
Transfer to pot with onion and bell pepper.

5. Add remaining 3 tablespoons olive oil to skillet and heat over medium-high heat until shimmering.
Add eggplant and cook, stirring, until softened, about 4 minutes; add more olive oil as needed if skillet dries out while cooking eggplant.
Scrape eggplant into pot with other vegetables and stir to combine.

6. Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in a thick sauce, about 15 minutes.
Discard herb bundle.
Season with salt, stir in chopped parsley (if using), and drizzle with a small amount of fresh extra-virgin olive oil.
Serve right away, or chill and serve either reheated, slightly chilled, or at room temperature.
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Ratatouille from Mastering The Art of French Cooking.

serves 6-8
Ingredients
500g eggplant
500g zucchini
1 teaspoon salt
6-7 tablespoons olive oil, more if necessary
250g (about 1 1/2 cups thinly sliced yellow onions
500g firm red tomatoes, or 1 1/2 cups pulp
2 (about 1 cup) sliced green bell peppers
2 cloves mashed garlic
salt and pepper to taste
Instructions
Peel the eggplant and cut into lengthwise slices 1cm thick, about 8cm long, and 2-3cm wide.
Scrub the zucchini, slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices.
Place the vegetables in a bowl and toss with the salt.
Let stand for 30 minutes.
Drain.
Dry each slice in a towel.
One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly.
Remove to a side dish.
In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned.
Stir in the garlic and season to tastes.
Slice the tomato pulp into 1cm strips.
Lay them over the onions and peppers.
Season with salt and pepper.
Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice.
Uncover, baste the tomatoes with the juices, raise heat and boil off several minutes, until juice has almost entirely evaporated.
Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley.
Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley.
Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
Cover the casserole and simmer over low heat for 10 minutes.
Uncover, tip casserole and baste with the rendered juices.
Correct seasoning, if necessary.
Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
Set aside uncovered.
Reheat slowly at serving time or serve cold.

It's a method promoted by Julia Child:
- In the News | Radcliffe Institute for Advanced Study at Harvard University: "Siting Julia"

Also: - Classic Ratatouille | Essential Pepin:
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How to Make a Perfect Frittata.

- How to Make a Perfect Frittata - Bon Appétit | Bon Appetit: "well-seasoned cast-iron pans"

- The Only Frittata Recipe You'll Ever Need | Epicurious.com:

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