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Mediterranean Ratatouille with Charred Lemon, Fennel and Apple Salad, Horseradish Cream
Ratatouille Ingredients: 1 # Zucchini, ¼" dice 1 # Yellow Squash, ¼" dice 3 each Globe Tomatoes, peeled, seeded and chopped 3 oz. Kalamata Olives, minced 2 Tbs. Shallots, Chopped 1 Tbs. Garlic, Chopped 4 oz. Yellow Corn (optional) 2 oz. Salad Oil 3 Tbs. Basil, Chiffonade 1 Tsp. Thyme Leaves TT Kosher Salt TT White Pepper
Horseradish Cream Ingredients: 1 pt. Heavy Cream ¾ c. Prepared Horseradish TT Kosher Salt TT White Pepper
Fennel and Apple Salad Ingredients: 1 oz. Salad Oil 2 each Fennel Bulbs 3 each Lemons, cut in half 1 each Granny Smith Apples TT Kosher Salt TT White Pepper
MOP: 1. Steep Horseradish in heavy cream, season with salt and pepper, and reserve hot. 2. Saute zucchini, squash, tomatoes, olives, shallots, garlic and corn together in a large sauté pan and season to taste with salt and pepper. 3. While this is cooking, toss fennel and lemons in oil, season with salt and pepper, and grill. 4. Remove from grill, slice fennel and juice the lemons. Reserve in an oven safe pan. 5. Julienne the apple and toss with charred lemon juice and fennel. Cover with foil and place in 3000F oven until ready to serve. 6. Place ratatouille in ring mold on center of plate and pack tightly. Remove the ring mold. 7. Place fennel and apple salad atop the ratatouille and drizzle plate with horseradish cream. 8. Garnish with chopped chives and serve immediately.