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Ratatouille: Is Julia's Recipe the Gold Standard?


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Ratatouille: Is Julia's Recipe the Gold Standard?

CindyJ | Sep 16, 2009 12:19 PM

I just returned from Provence, and although I had a number of outstanding meals along the way, the one dish that stands out from all the rest is the ratatouille I had as an accompaniment to the leg of lamb at the Auberge de la Fontaine in Venasque. On the plate, the vegetables were so intensely colorful it was hard to believe they were cooked. In my mouth there was a veritable explosion of flavors -- I wish I had the vocabulary to describe the experience of this dish. All I can say is "WOW!"

So now I'm searching for a great ratatouille recipe. One thing that is clear to me is that, in order to be successful, each ingredient must be cooked separately, and then combined at the end. It's also apparent that overcooking will kill this dish. Beyond that, I'm clueless.

Do I turn to Julia Child, or is there another recipe that will result in the WOW factor? Thanks!

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