Tag: gluten free

  • Julia Child’s Ratatouille

    Julia Child’s Ratatouille

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    by

    Matthew Sullivan
    in

    Eggplant casserole with tomatoes, onions, peppers and zucchini. Ratatouille perfumes the kitchen with the essence of Provence and is certainly one of the great Mediterranean dishes. As it is strongly flavored it is best when it accompanies plain roast or broiled beef or lamb, pot-au-feu (boiled beef), or plain roast, broiled, or sautéed chicken. Equally…

  • Stephanie Alexander’s Ratatouille

    Stephanie Alexander’s Ratatouille

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    by

    Matthew Sullivan
    in

    I’m more influenced by Stephane’s take on ratatouille, which is considerably less faffing about than Julia’s, and still manages to capture the magic of that combination of onions, eggplants, tomatoes and zucchinis.

  • Julia Child’s Bouillabaisse

    Julia Child’s Bouillabaisse

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    by

    Matthew Sullivan
    in

    Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. as part of the JC100 Celebration.

  • A meaty pie for vegetarians

    A meaty pie for vegetarians

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    by

    Matthew Sullivan
    in

    The savoury pies I most enjoy making are essentially stews encased in pastry. The challenge is making a thick tasty “meaty” gravy and filling that I can serve to vegetarians.