Chef’s on the road

On “kid-less” days, Molly and I enjoy getting in the car and going to where ever the road leads. Our roadway adventures usually lead us to some small town to what some would call the middle of nowhere. We venture into a local pubs chatting to the locals and discovering the heart’s of their community. One thing that I love about these excursions is not only spending time with my wife (two chefs with three kids in the family does take up a lot of time) is going to the local farmers markets. Seeing what the communities’ farmers and gardeners are bringing in during the dog days of summer is not only fun but meeting the actual people who grow your food is to me, the coolest thing one can do.

One of my favorite summer recipes is one of the first recipes I was taught. Not only does it make a great side dish it can be a light meal on the hot summer nights.

Enjoy,
The Dollarhides

Need help finding a local farmers market? Try the site below
mda.state.mn.us/food/minnesotagrown/farmersmarkets.htm

“Crofut” Ratatouille
1 onion, sliced into thin rings
1 clove garlic, minced
1/2 medium eggplant, cubed
1 zucchini, cubed
1 medium yellow squash, cubed
1 green bell peppers, seeded and cubed
1/2 yellow bell pepper, diced
1/2 chopped red bell pepper
2 roma (plum) tomatoes, chopped
1/4 cup olive oil
½ cup Frontenac Red (Crofut, of course!)
1/2 bay leaf
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
salt and pepper to taste

The “How to”
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Toss in onions and garlic then cook until tender

In a large skillet, heat 1 1/2 tablespoon of olive oil and sauté the zukes in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.

Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2.

Season with salt and pepper. Add the bay leaf , thyme and WINE! Cover the pot. Cook over medium low heat for 20to 30 minutes.

Add the chopped tomatoes and parsley to the large pot, cook another 10 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.

Pour your self a glass of wine and reap the benefits of living in Minnesota and having local food from great people!