End-of-summer american southwest 'ratatouille'

French cuisine Категорія страви

I’m not a vegetarian, nor do I play one on TV, but sometimes I cook like one. <br />This is my end-of-summer casserole, product of discussion between me and some of my internet acquaintances. It’s my personal take on the Southwestern staple calabacitas (‘little squashes’). Not necessarily the healthiest dinner in captivity (cheese is about 100 calories an ounce, most of it from fat), but with all those veggies, I think we can get away with it. <br />One of my internet friends suggested adding andouille sausage and serving with some wine; even with the spicy sausage, it still feels like white. Gewurtztraminer is good with spice, but a little sweet for this; somehow I'm thinking something fuller, maybe a not-too-oaky Chardonnay… Or beer… Or (oh, yeah!) prosecco… <br />If I'd had a few more tomatoes, I might have made some of my 'Salsa Bruschetta' (just what it sounds like: spread homemade salsa on crunchy toasted artisanal bread) to go along with it. <br />

Oct. 1, 2021, 11:49 a.m.