Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

25
September
2008

Ratatouille’s Back in the Kitchen

. . . and he’s most welcome, cookin’ up seasonal vegetables with Isernio’s Italian sausage. Zucchini, sweet pepper, onion, tomatoes, eggplant, garlic, all still in season, and the sausage is made locally. making tom- sauce 4 While reading through Kurt Beecher Dammeier’s cookbook again the other day, Pure Flavor, I noticed the feature about Frank Isernio’s sausage making debut (p. 166). It was a revelation to learn some history about the person who makes a favorite local sausage, and that he started making it for his Italian compatriots in Seattle who were hungry for fresh Italian sausage. Isernio’s is now a big operation, but still makes sausage locally using fresh ingredients and no preservatives.

This mix of vegetables, a ratatouille, could be the base for a variety of mostly local meals. (Ratatouille consists of onions, zucchini, tomatoes, eggplant and peppers stewed together in oil. Often served cold.) Replace the polenta with a pile of scrambled eggs for brunch; add tomato sauce and serve with pasta; sprinkle pizza dough with cheese and then cover it with this ratatouille.

Ratatouille with Isernio’s Italian Sausage: making tom- sauce 2

This is enough for about four servings.

Chop a bunch of onion, sweet pepper of any color, mushrooms, zucchini, eggplant, fresh tomatoes and garlic. Saute’ 4-6 Italian sausage links, remove from the pan and slice. Hold the tomatoes, but add all other veggies to the same pan along with a tablespoon or so of olive oil. Saute’ for seven or eight minutes, then put cooked sausage pieces back in along with the tomatoes. Salt and pepper to taste. Cook together for a few more minutes. Serve with polenta and dust the whole thing with some parmesan or a local cheese like Sea Breeze’s Vache de Vashon which is delicious and the perfect texture for grating.

Ratatouille for supper along with an animated flick about a talented rat chef?


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