Ratalouille

A couple of weeks ago, my 12 year old daughter took the advanced course at the "Junior Chef Camp" that's run at a local high school during summer and winter breaks. One of the activities was a cook-off between teams of students in which they were to come up with a recipe, make it, and then present it to a panel of judges. Her group won with their riff on ratatouille that used Japanese yams instead of eggplant (along with some other substitutions I'm not yet privy to). For reasons known only to them, they called it "Ratalouille". Last night, she and one of her classmates recreated their winning dish for our two families. I have to say that it was a pretty darn good meal. I still couldn't tell you everything that went in, but there were yams and zucchini present plus much more. The dish was quite hearty and substantive with lots of good root vegetable flavors and they had everything cooked just right - not crunchy but not too mushy, either. If I were to make it I'd probably jazz it up with more garlic and maybe some chilis of some kind, but it was quite tasty without any of that.

In addition to the main dish, they made a mixed green salad with dried cherries, apples, and a balsamic vinaigrette. We finished with crepes topped with custard and fresh berries.

I'm thinking this Junior Chef Camp was well worth the money!

Maybe you can get your daughter a job as a short order cook at the Olive Garden for the summer. Sounds like she could do as well as they do.

Never heard of Japanese yams--what are they? Are they real yams (an African root vegetable), or the sweet potato variant known as "yams" in the USA?

Congratulations to your daughter for the very creative recipe win.

"Ratalouille"? Who is "louille"? I assume they didn't use any real rat in the recipe.

-Paul W.

Mike,

It is great that your 12 year old is taking an interest. And that she is not tying herself down to someones recipe. Now about ratatouille, Jenise posted a "thing" about that some years ago called 1930's ratatouille taken from a book by MFK Fisher. If you would like to check this out, I am sure you can find it one the forum, but, if you can't. drop me a note and I will email it to you! It's time for me to make a big pot of it by golly.

Thanks, Bob! I'll look into it.

Paul - Not sure what the Japanese yams were. Apparently, they got them at the farmers' market the morning of the cooking class.

I was told today that the version we had last night included butternut squash, canned tomatoes, and russet potatoes as well as yams, onions, a little cilantro, and basil.

I'm thinking this Junior Chef Camp was well worth the money!

If she's enjoying it, then heck yeah.

Wish I'd gone to a cooking camp instead of the one I went to!

Damn, wish we had sent Dave to cooking camp!

Paul, pretty sure Japanese/Chinese yams are real yams. Pretty common in Asian stores here. Often in udon or tempura.

Never heard of Japanese yams--what are they? Are they real yams (an African root vegetable), or the sweet potato variant known as "yams" in the USA?

http://en.wikipedia.org/wiki/Yam_%28vegetable%29

In many respects the Japanese yams are milder and more subtle than other yams. Deliciously nutty when baked or roasted. Although when the yamaimo is grated raw, it can be pretty slimy and intense for western palates.

Thanks, Bob! I'll look into it.

Paul - Not sure what the Japanese yams were. Apparently, they got them at the farmers' market the morning of the cooking class.

I was told today that the version we had last night included butternut squash, canned tomatoes, and russet potatoes as well as yams, onions, a little cilantro, and basil.

Mike, I didn't remember that Jenise originally posted the recipe on the old forum, but she resurrected it here and it is right at the top of the page.
viewtopic.php?f=5&t=4494&p=36776&hilit=1930#p36776

Sure wish we had a Junior Chef Camp around here to send my grandkids to. Then I wouldn't have to cook on Father's Day, my birthday, etc!

Paul, pretty sure Japanese/Chinese yams are real yams. Pretty common in Asian stores here. Often in udon or tempura.

I just read the Wikipedia article on yams. Yes, I've seen them all the time in Asian markets, but never knew that those tubers were true yams (as opposed to the dark-fleshed sweet potatoes called "yams" in the USA).

-Paul W.

Great story Mike...kudos to your daughter, and to you as a parent!