Vo Kujnata
Apple Ratatouille
I
could pretend that I came up with this recipe on my own as some kind of brilliant intersection of the fall’s apple harvest and my favorite summer movie.
But really, it came from the Washington State Apple Board. The apples give the
ratatouille a nice sweetness with just a hint of tartness. As for the vegetables, use
what’s seasonal. When I wrote this, the markets were full of eggplants and there
were some zucchini still hanging around. But you could definitely use squash latter
in the year. Served with crusty bread, this is a great fall meal. And the best part is
that there aren’t any actual rats involved in its preparation.
2 medium-sized apples peeled, cored
and chopped
1 eggplant, chopped
1 zucchini, chopped
4 tomatoes, chopped (or one can
chopped tomatoes)
1 medium-sized onion, chopped
2 cloves garlic minced
2 medium-sized carrots, chopped
¼ cup of celery root, chopped
oil
salt and pepper
½ tsp. nutmeg
1. Heat ¼ cup of oil in a large, heavy
bottomed pot or frying pan over medium heat and cook onion, garlic, carrot,
and celery root with a pinch of salt and
pepper until soft.
2. Add eggplant and zucchini and cook
until everything is softened and nearly
cooked. Remove from heat.
3. In a separate saucepan, heat ¼ cup
of oil to coat. Add apples and nutmeg.
Sauté until soft.
4. Stir tomatoes (with their juice) into
the vegetable mixture, add apples, and
cook until mixture thickens, about 20
minutes.
5. Add salt and pepper to taste.
6. Serve with crusty bread or (as suggested by the Apple Board) on little
grilled pieces of bread as an appetizer.
by Aryn Bloodworth
apple ratatouille served festively in a seasonal gourd
Newsweek Recipe
Number 2:
Soft Pretzely
Goodness
use an old Newsweek when buttering the pretzels to
make clean-up a breeze
1 ½ cups warm ????
2 tsps of ?????? packet
2 tsps ??????? ?????
1 tsp ???
4 cups ??????
2 tsps ???? bikarbona
coarse ??? for the topping
????? that has been softened (on a plate that
was placed on the water distiller during a cycle
for a few minutes)
1. Sprinkle ?????? on lukewarm ???? in mixing bowl; stir to dissolve. Add ?????, ??? and stir to dissolve; add ?????? and knead dough until smooth and elastic. Let rise at least 1/2 hour.
2. While dough is rising, prepare a ???? bikarbona water bath with 2 cups warm ???? and 2 tbsp
???? bikarbona. stir.
3. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick
the longer the better) and shape. Dip pretzel in ???? solution and place on greased baking sheet.
4. Bake in oven at 200 ??????? for about ????? ?????? or until golden. Take out of oven and place
on a prearranged towel with Newsweeks on top of it (this will make cleanup easier if you are not a
perfect ????? brusher). Brush with melted ?????, sprinkle with ??? and enjoy!
by Rachel Whitford
fall 2007 - 17