Chef Tim Says...

Salad in a Jar Construction Kit 08/03/20
Cooking: the real aromatherapy 05/18/20
Get Started Cooking with Stews 01/09/20
Paella 07/16/18
How to make your own shrimp stock 10/09/17
All "Chef Tim Says..." Columns

Dr. Tim Says...

Not So Magic Rice 04/09/18
Leaky Gut Syndrome Quackery 10/02/17
4 ways to protect your brain with diet 07/18/17
Chicken skin: to eat, or not to eat 06/19/17
Change is here 06/12/17
Medical technology 03/27/17
All "Dr. Tim Says..." Columns


Chef Tim Says....

Recipe in Pictures


This is a recipe that I almost decided not to work on. I served ratatouille in my restaurant because it was made by an old hippie that worked as a prep cook. I had his recipe and, as with most vegetarian dishes, it was full of fat (and not very good fat I might add). I am so glad that I worked on it. The key is the highest quality fresh mozzarella you can find. Fresh herbs are best, but you can use dried oregano, thyme, and tarragon. The basil really should be fresh.

Here's the recipe for Ratatouiille without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

First, assemble the ingredients.

Ingredients for Ratatouille

Top, left to right: oregano, eggplant, onion, canned tomatoes. Second row: thyme, zucchini, fresh mozzarella, green bell pepper. Below zucchini: garlic. Third row: tarragon, olive oil, tomato paste. Bottom row: wine, salt, fresh basil.

Then start the prep of the ingredients by dicing the onion and mincing the garlic. Chiffonade the basil.