I just found out about a new food blogging event called Recipes to Rival which is similar to Daring Bakers but for savory dishes instead of sweet. Recipes to Rival was founded by Lori of Lipsmacking Goodness and Temperance of High on the Hog. Sign up and visit the Recipes to Rival forum where the monthly challenges are announced, where you can get help making the recipes or just interact with other people who love cooking as much as you do.
June’s challenge was for Confit Byaldi which is supposed to be the recipe used in the movie Ratatouille, which the girls and I just love. This was such a photogenic dish because of all the colors from the vegetables. This dish is our new favorite and with the zucchini and summer squash explosion presently going on in our backyard, this recipe is just in time.
Here’s the full recipe with more photos. It looks long, but really, once you start you’ll realize how easy it is.
1/2 red pepper, seeds and rbs removed
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
1 Japanese eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds
1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
4 Roma tomatoes, sliced into 1/16-inch rounds
1/2 teaspoon minced garlic
2 teaspoons olive oil
1/8teaspoon thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oi
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper.
1. Heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
2. Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet. [I used an oven proof rectangular dish]
3. Heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.
4. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)
5. Combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.
6. Heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.
Yield: 4 servings
Watch out for this month’s Recipes to Rival challenge. You’ll love it! At least we did 🙂
OH, I’m still struggling with this month’s Daring Baker’s Challenge, but that will be up by the end of the month too.