Fresh veggies for the ratatouille (before it baked). Thinly sliced Japanese eggplant, squash, zucchini, red bell pepper and onion. The dish was lined with fresh tomato sauce, onion and garlic. The rest of the veggies were carefully placed in the beautiful design. It then baked until all the juices married together.
Salt and pepper before the oven first!
The beautiful beef tenderloin, being tied tightly.
The tenderloin received a rub of panko crumbs, salt, pepper and fresh thyme.
First side seared. Please do this in a very hot cast iron skillet. It makes a world of difference.
All sides seared. I love how the outside gets a beautiful brown carmelization look. That "crust" is what (in my opinion) has all the rich flavor and adds the wonderful texture.
Tenderloin ready, but still resting.
Ratatouille out of the oven! Notice all the juices and how the pepper baked to the veggies. This had the most unbelievable flavor. I have to say, I made the comment that by the looks of the meal I thought it wasn't going to be anything special. Shame on me. As simple as the ratatouille was (ingredient wise) it was one of if not the richest side-dish we've had to date.
The tenderloin being sliced. Cooked to perfection. Again, the simplest of ingredients (just salt, pepper, thyme and some panko) but yet the most amazing flavor.
Plate presented. I love how colorful the ratatouille is. Notice on top, once plated "J" gave each portion of ratatouille a serving of creamy cheese. The cheese melted perfectly into the layers of veggies and gave it a rich flavor in addition to the already flavorful tomato/onion/garlic base. I also love the fresh herbs we keep using, from "J's" garden. The parsley sprinkled over the meat gives it not only a nice touch for presentation, but actually adds flavor!
Plate, done. Yummo!
Fresh cut strawberries, doing the happy dance with sugar.
The raspberry sauce.
And, dessert. A parfait of strawberries, red grapes, raspberry sauce and homemade whipped cream placed beautifully in a martini glass. Again, the nice touch of fresh mint adorns the cream.
I am very proud of "J". In 11 short weeks he has gone from having a desire to cook, to being a full-on amateur chef. His creativity is amazing, and his dedication is worthy of a standing ovation! I have to admit, I have it easy. I get to show-up each Monday evening (with a cheap bottle of wine as an offering) and watch it all unfold. And then, I get to savor each bite. And, get this, I leave with the dishes in the sink. Seems so unfair, doesn't it. I really ought to start helping with more. Really.
I realized last night, that it would be so fun to be able to offer this same treatment to others. We are brainstorming on perhaps having a "chef's table" once a quarter where friends, family members and hey, maybe strangers in the future, could come and enjoy. The best part of it is the anticipation and surprise. Showing up, again with my cheap bottle of wine, not knowing what he's created. Walking up the sidewalk and smelling the flavors in the air. Entering the kitchen and seeing it all unfold. It's so exciting and fun!
So, to our loyal followers....be on the lookout for this announcement!
In the meantime, we wanted to share with you are latest/ongoing project. We are excited to announce we will be the host of a garden this Spring, and have started our seeds early. We have everything from onions, to asparagus, to artichokes, to watermelon (and everything in between)! We are looking forward to transplanting to the ground outside, watching it grow and picking it for future Monday meals. Talk about an ingredient!
Until next time....A la cuisine!
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