A Fairy Tale Dish Worthy Of Your Table

A quick post today, a tribute to a great chef and a great movie that connected through food. I encountered this recipe some time after I saw Pixar’s movie Ratatouille.  Naturally, there was a lot of interested in the dish due to the movie’s success, so the recipe was published by several independent sources, The New York Times being one of them.

Confit Byaldi by Thomas Keller, also known as Ratatouille from Pixar's animated movie

Confit Byaldi by Thomas Keller, also known as Ratatouille from Pixar's animated movie

Confit Byaldi by Thomas Keller, also known as Ratatouille from Pixar's animated movie

The recipe seemed lengthy and the process cumbersome at first, but once I read it carefully, it became clear to me that the idea is very simple — get a few colorful vegetables and extract as much flavor from them as you can, keeping them beautiful in the meantime. The rest is just details.  I loved the dish back in 2008 when I cooked it for the first time, and I loved it today.  Today’s dish was a double quantity for a pot luck dinner, so I had to layer it in a large rectangular tray, but it took nothing away from both the flavor and presentation.

Confit Byaldi by Thomas Keller, also known as Ratatouille from Pixar's animated movie

Enjoy the pictures and visit the The New York Times’ page to get the recipe.

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Categories: Batch Cooking, Challenge, Cool Stuff, Party Food, Well Worth The Effort

Author:Eat Already!

I am a cooking and writing addict born and raised in a cosmopolitan city on the Black Sea coast. Currently my interests include, but not limited to gardening, traditional nutrition, raw milk, fermentation techniques, books by Sitchin, Weston A. Price ideas, artisan bread making, anything handcraft, and many other, quite random, things. I believe in making things from scratch, in unpretentious dishes, visually un-altered food esthetics. I believe in reporting on daily cooking endeavors, not just on special occasion dishes. I believe everyone should learn how to cook at home because it's a great way to connect with your loved ones without saying too much, with your heritage without becoming an archivist, and with the world without learning languages...

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