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15 simplified Julia Child recipes to celebrate her birthday in style

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Gourmandize
Ratatouille 13/15

Ratatouille

This veggie side dish hails from the Provence region in France. To make it, you’ll need 1 pound eggplant and 1 pound zucchini. Peel them both and chop into small pieces, then toss with salt and let them drain over the sink for about 30 minutes. Then saute the eggplant in about 4 tablespoons olive oil, and after a few minutes add the zucchini. Cook for 5 minutes, then add ½ pound thinly sliced onions, 1 cup chopped green peppers and 1 pound tomatoes. Cook together for 5 minutes, then add 2 mashed garlic cloves. Season with salt and pepper, and cook uncovered for another 15 minutes or until all of the vegetables are done and most of the tomato sauce has evaporated.


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VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!

INGREDIENTS

  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto

METHOD

  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!