Anyone Can Cook

I’m not much of a movie-goer. I think I have some sort of brain defect that prevents me from sitting still for long periods of time while recorded images unfold before me. At the tender age nine I got up in the middle of My Fair Lady and walked home from the theater alone and I’ve been walking out of movies ever since.

That’s not a particularly interesting fact about me, but it does mean it is just a huge deal that I saw a movie tonight that I LOVED. I watched it all the way through and I intend to watch it again and again.

It is a wonderful story all about food and redemption, and creativity and art, and being who true to who you are.

It’s also a cartoon about a rat. It seems that rats have come a long, long way in the animated world since the days of Mickey Mouse.

The movie is Ratatouille, and it is about Remy the rat who is grossed out by the garbage his (very) extended family likes to eat. Remy is probably a supertaster, or at least a supersniffer, and he is called to the art of cooking. But what human would eat a meal prepared by a rat?  In a kind of Cyrano-esque twist, Remy hides in the toque of Linguini, the hapless dishwasher boy in a fancy Parisian restaurant, and Linguini becomes a star.

The story is a lovely one, the scenes of Paris are breathtaking – all aglow and asparkle with the lights of that city - and the kitchen scenes (on which Thomas Keller consulted) are absolutely perfect.

Since I don’t see movies, I don’t know how to review them, either. You can see professional reviews here and here.

But please, go see this movie!

Oh, and here’s a recipe for ratatouille – not as good as Remy’s, but pretty damn tasty all the same.

Ratatouille

3 medium eggplants, or 1 large globe eggplant, cut into 1 inch cubes (leave the skin on if you can)

4 medium zucchini or other summer squash, cut into 1 inch cubes

1 large red onion, cut into large dice

3 bell red bell peppers, seeded and cubed

A basket of sweet cherry tomatoes, or 3-4 medium tomatoes, cut in half

3-4 cloves of garlic, slivered

3 Tbs chopped fresh herbs (basil, mint, thyme)

Olive oil

Balsamic vinegar

Salt

Pepper

Preheat oven to 400.

Keeping each kind of vegetable separate from the others, toss with olive oil, salt and pepper (this really requires getting your hands oily, but you want each piece coated lightly.) Place on separate baking sheets.

Roast vegetables until soft and beginning to caramelize, or even char, depending on the vegetable and your preferences. Vegetables will get sweeter as they cook, but they will burn. Watch closely.

Put tomatoes on a baking sheet, cut side up, stick with slivers of garlic, salt pepper and drizzle with oil. Roast until beginning to char on edges. If you are not using cherry tomatoes, chop them up after they are cooked. You can always make a tomato sauce of the fresh tomatoes and garlic on top of the stove instead, and add it to the cooked vegetables, but I like the intense sweetness that comes from roasting.

As each vegetable comes out of the oven, add to a large mixing bowl. Toss vegetables gently with chopped herbs, and salt, pepper and vinegar (just a tablespoon or so) to taste. Refrigerate, preferably over night for the flavors to come out, and bring to room temperature before serving. Adjust seasonings to taste. Serves 6-8, and makes great leftovers.

Comments

[sam]

we don't go to the cinema ever either and we saw it yesterday and we were so hungry after we left the cinema we had to stop for dinner on the way home.

All I can think about is next week's market visit and getting the ingredients to make a ratatouille!

[Lydia]

Haven't seen the movie yet (I usually wait for them on Netflix), but with so many ratatouille recipes showing up now, I might just have to go and see what all the fuss is about!

[Ellie]

Awww, I am literally bouncing up and down in my chair waiting for it to open here in Australia - all the reviews I've read so far have been glowing, and the clips that I've seen are just so adorable!! I've never actually made a ratatouille before...but I guess I should really give it a try before I go to see the movie :P

[Nora B]

I have been known to fall asleep at movies... luckily, I don't snore. This recipe looks good. I've not made ratatouille before, so this will be a good place to start.

[bea at La tartine gourmande]

yum yum ratatouille! Loving it already!

[Susan]

It's easy to convert this from side dish to meal; Elizabeth David has a great recipe w/ potatoes and eggs.

[Kalyn]

I loved the movie too! And my taste in movies tends towards darkish dramas, so that's saying something. Your oven-roasted version of ratatouille looks great!

[The County Clerk]

interesting

I don't go to movies either (though I like the idea of it, I just don't like to DO it). This one looks like a nice escapist thing.

As for the recipe... maybe this weekend I'll try.

[Cynthia]

I even more determind to see the movie now. Those are high compliments from you, a self-confessed non-movie goer. Thanks!

[Alanna]

I bet I've not seen in a movie - in the theater or otherwise since, um Christmas, maybe Christmas a year ago? But there was no way I was missing this one and yes, agreed, totally totally agreed, it's just a big smile the whole way through, with lots of laugh out loud spots too. Who knew a rat could be adorable?!!

[Lisa (Homesick Texan)]

Like you, I'm not much of a moviegoer, though this is one flick I aim to see on the big screen. And did you hear sales of ratatouille in NYC restaurants are skyrocketing? People are in love!

[susan gillie]

This movie is the foodies version of "Rocky Horror Picture Show."

We'll all dress up in charactor, go to the theatre at midnight, prance around the stage in front of the film. I can't wait.

Since every woman wants to be sexy/sultry/bitchin' Colette, I'm getting outfitted for a cute blue rat suit!

Thanks, Christine, for your review.

[Susan from Food Blogga]

I was thinking of going to that movie, and now you've talked me into it. Love your recipe too!

[sandi @ the whistlestop cafe]

I can't even remember the last movie I saw at the theater... Maybe Titanic.
But this is one I am going to see!
Thanks for the review~ and the ratatouille.

[J. Bo]

FYI, Keller's recipe for the movie's version of ratatouille, "Confit Biyaldi," can be found in the Bouchon cookbook, and here:

http://www.nytimes.com/2007/06/13/dining/131rrex.html?ex=1339473600&en=20bf94f48570832f&ei=5124&partner=permalink&exprod=permalink