Ratatouille

From some French guy I've known for over 30 years.

He sent me this on 23 Sept 1998

Jean-Fabrices Ratatouille

Chopped: tomatoes, courgettes (that's zucchini to us), eggplant, onions, garlic (pressed)

Extra virgin olive oil

fresh minced fennel

salt

pepper

dried thyme, bay leaf, parsley, marjoram, rosemary

His instructions verbatim:

Quantities: tomatoes, courgette, and eggplant in equal weight, onions half weight. All seasonings to taste depending on overall quantity. The last five spices listed above can be bought all together here in England because it's a well known combination. It's called "Bouquet garni". 

One large pot, very low heat. Add olive oil (enough so you can taste it after all the ingredients are added). Salt, pepper, garlic, tomatoes, fennel, and spices. Stir and wait 10 minutes. Add eggplant, courgette, onions. Increase heat a little to low. Stir, taste, add more of any spices you think you can't taste. Wait 10 minutes, stir. then lower heat back down to very low. Let cook for 40 minutes, stirring occasionally. Turn off fire before serving and let sit for 5 minutes. Serve with your favorite heated bread. Bye for now. Trog. 

Quick Shepherds Pie

If you use instant mashed potatoes then it is easier. This is what Eric and I made last night and he ate the whole pan. For the vegetables, you can use carrots, corn, celery, peas, green beans. Pretty much whatever you have on hand. We used a mix of fresh and frozen, it turned out well.

1lb ground beef
1 cup each diced carrots, frozen corn
1/2 cup sliced celery
1 TBS HP sauce or Heinz 57
1 TBS beef bullion paste
2 cups water
1/4 t mrs dash

4-6 servings of mashed potatoes

Brown beef in large skillet. Add vegetables, sauce, bullion paste, mrs dash and water. Cook until tender and there is a little bit of liquid. Pour into a baking pan. Spread mashed potatoes over the top. Bake at 350 for 50 minutes or so, until potatoes are browned.