Trying to work my way through more of the Cooking School entries–here’s 19-12: A Variety of Vegetables for you. This one comes courtesy of the NEW BOOK, and features 4 vegetables you may or may not be familiar with.
As usual, I’ll give you a little blurb after the jump about each one and then links to a few Simply Delicious recipes that I’ve already covered that use those vegetables. Hey, it’s important to eat your veggies!
Everything I needed to learn about making 4-18: French Vegetable Casserole was told to me by Remy the animated rat, star of Ratatouille. I know…the editors of Simply Delicious call this dish “French Vegetable Casserole” to make the name more palatable for Middle America. ??
The card mentions that the dish is referred to as “ratatouille” in its area of origin.
Editor’s note:I did the underlining you see above when I realized this recipe was “ratatouille”. I’ve made this recipe before, a year or two prior to embarking on this project. I even watched Ratatouille on my laptop while I made it. ?
Who doesn’t like drumsticks? Vegetarians, I suppose. But this is not a recipe for them. Book 1, Group 2 (Main Courses), Subgroup 6 (Poultry & Game) gives us 6-22: Crispy Chicken Drumsticks. This was cooked in tandem with 4-21: Herb-Roasted Potatoes.
Drumsticks were on sale, so drumsticks you will get. I think this is one of the ones I was making before I went out of town a few weeks ago, but I’ve been a bit behind, so the details have escaped me a bit. Not that it matters to you, anyway. 🙂