French🥬 Vegetables

Elevated Ratatouille

Name: Elevated Ratatouille
Cuisine: French
Ingredients: ~3-4 medium shallots; ~1½ lb grape tomatoes; ~2 medium eggplant; ~2 large red pepper; ~2-3 medium zucchini; ~3 tbsp tahini; ~1 cup basil; ~2 tbsp lemon juice; ~1 tbsp thyme; ~6-8 cloves garlic; ~4-5 fillets anchovies; ~1 cup olive oil; ~2 tbsp shio koji; ~4 tbsp butter; ~1 tbsp miso; ~½ baguette baguette; ~2 tbsp chive; ~1 tbsp salt; ~1½ tbsp sugar

A reimagined take on the classic Ratatouille from Pixar's film, prepared by cooking each vegetable individually to maximize its unique flavors and colors, then composed into a visually striking plated dish. Uses modern techniques like chamber vacuum sealing, sous vide, smoking, and compression to achieve both exceptional taste and stunning presentation.

Adapted from a video by Binging with Babish

Ratatouille sucks, so I fixed it | With Babish

Watch on YouTube

Ingredients

shallotssliced thin and fried in cold oil until crispy~3-4 mediumest.
grape tomatoesblanched, shocked, peeled, and chamber vacuum-sealed with shallot oil and basil, then sous vide~1½ lbest.
eggplantcompressed, smoked at 275°F for about 45 minutes, then blasted at 450°F until golden, then pureed with tahini~2 mediumest.
red peppercharred over flame until blackened, peeled, chamber vacuum-sealed with olive oil, anchovies, and garlic~2 largeest.
zucchinicompressed, sous vide at 180°F for about 30 minutes, then cooked in shio koji-infused shallot oil~2-3 mediumest.
tahinimixed with roasted eggplant at roughly 5:1 ratio~3 tbspest.

Steps

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1
Prepare crispy shallots by slicing them thinly, combining with cold oil, heating to frying temperature, and frying until crispy; drain and cool completely.
2
Prepare tomatoes by scoring the bottom with a shallow cross, blanch for 10-15 seconds until skin splits, shock in ice bath, then gently peel away the skin.
3
Chamber vacuum-seal peeled tomatoes with shallot-garlic infused oil, basil, and other herbs to rapidly marinate, then sous vide until tender.
4
Process eggplant by chamber compressing to burst cell walls, smoke at 275°F for about 45 minutes, then increase temperature to 450°F until golden brown. Puree with tahini, lemon juice, caramelized garlic cloves, and thyme into a baba ganoush-like consistency.
5
Char red pepper directly over flame until completely blackened, peel away the skin, then chamber vacuum-seal with quality olive oil, anchovies, and garlic for rapid marination.
6
Compress zucchini to release moisture, salt and sugar before vacuum sealing. Sous vide at 180°F for about 30 minutes to deepen color and cook through. Cook in shallot-garlic oil mixed with shio koji over high heat to brown evenly.
7
Prepare miso butter by mixing butter and miso in approximately a 3:1 ratio.
8
Create breadcrumb 'soil' by processing baguette interior into breadcrumb-sized pieces, toast in miso butter in a convection oven until golden and crispy, then mix with fried shallots until it packs together like wet sand.
9
For the revised plating, salt and sugar vegetable slices before compression. Vacuum seal and sous vide at 180°F for 30 minutes. Bias-slice vegetables into ovals and tightly roll each into petal shapes.
10
Assemble the plated dish: arrange the breadcrumb 'soil' in a ring using a mold with the center left open. Within the mold, pipe down a layer of eggplant mousse, add finely chopped pepper and fried shallots, top with more mousse, and place a sous vide tomato in the center. Brush the vegetable roll with miso butter and broil until lightly browned. Place the rolled vegetable flower on top.

Elevated Ratatouille

Ingredients

Steps

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