FAMILY TIES
"Are you going to use hot peppers?" my husband asked as I chopped and saut�ed zucchini, onions and eggplant for ratatouille. Inwardly I winced at the suggestion. Wouldn't the spicy pepper overtake the gentler flavours of thyme, oregano and basil? I murmured a noncommittal reply. "I hope so," he added before departing the kitchen, leaving me to my musings.
The kitchens of our childhoodbustling production centres of sturdy Pennsylvania Dutch meals-never created ratatouille. I'm pretty sure I never saw an eggplant in my mother's kitchen. My fondness for this French stew began a few years ago when an abundance of zucchini and peppers appeared in our farm co-op bin. I …
Комментариев нет:
Отправить комментарий