Lamb Ratatouille
Monserrate Garzon Navarro, Omar Dahleh, and Haris Imamović
(scaled for 30 servings)
Pesto sauce
2 bags of almonds
16 cups of mint
8 cups of parsley
4 cups of olive oil
4 cups of olive oil
32 tsp lemon juice
lemon zest
16 cloves of garlic
Instructions:
Toast the almonds in an oven preheated to 350 for 8 min
Blanch mint and parsley in some boiling water, move to ice water, and drain out as much moisture as possible
Combine all of the ingredients in a food processor or with an immersion blender until smooth.
Béchamel sauce
16 tbsp of flour
16 tbsp of butter
6 cups of milk
4 cups of grated parmesan
Instructions:
Melt butter in a saucepan, add flour and mix together until some bubbling occurs, but no browning.
Slowly incorporate hot milk while whisking constantly.
Bring to a simmer, and cook for 2-3 more minutes while adding the cheese.
Season to taste.
Balsamic vinaigrette
8 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
Assorted fresh herbs thyme flowers, chervil, thyme
Kosher salt and freshly ground black pepper
Instructions:
Combine and adjust seasoning to taste.
Ratatouille ††
Piperade
4 red pepper (seeds and ribs removed)
4 yellow pepper (seeds and ribs removed)
4 orange pepper (seeds and ribs removed)
8 tbsp extra-virgin olive oil
8 tsp minced garlic
4 cup finely diced yellow onion
16 tomatoes (about 12 ounces total weight) (peeled, seeded, and finely diced; juices reserved)
8 sprigs of thyme
8 sprigs of flat-leaf parsley
8 small bay leaf
Kosher salt
Vegetables
24 ounces green zucchini thinly sliced into 1/16-inch rounds
24 ounces Japanese eggplant thinly sliced in 1/16-inch rounds
24 ounces yellow summer squash thinly sliced in 1/16-inch rounds
16 Roma tomatoes (about 8 ounces total) thinly sliced in 1/16-inch rounds (you'll only likely use about 5 to 6 ounces of slices)
4 teaspoon minced garlic
16 sprigs thyme leaves removed and stem discarded
8 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Instructions:
For the piperade: Heat the oven to 450°F. Place pepper halves on a foil-lined sheet, cut side down. Roast until the skin loosens, about 20 to 25 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
Heat oil in a medium skillet over medium-low to medium heat. Add the onion and garlic and cook until very soft but not browned, about 8 minutes.
Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer uncovered over low heat until very soft and very little liquid remains, about 10 to 15 minutes, but do not brown.
Add peppers and simmer to soften them. Season the mixture with salt, and discard the herbs.
Reserve 1 tablespoon of the mixture for the vinaigrette and spread the remainder in the bottom of a 9-inch oven-proof skillet (I use a 9-inch All-Clad French skillet).
For the vegetables: Heat the oven to 275°F. Starting from the outside working inward, arrange alternating slices of vegetables over the piperade, overlapping so that ¼ inch of each slice is exposed. Repeat until the pan is filled. You may not use all of the vegetables.
Mix the garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over the vegetables.
Cover the pan with foil and crimp the edges to seal well. Bake until the vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350°F oven until warm.)
To serve: Heat the broiler and place the confit byaldi underneath until just barely browned. Portion into quarters and very carefully lift each portion onto a plate with an offset spatula. Turn the spatula 90 degrees, guiding the byaldi into a fan shape. Drizzle the vinaigrette around the plate. Serve hot.
†† recipe from “Confit Byaldi” by Chef Thomas Keller, the original inspiration for Pixar’s Ratatouille
Lamb Chops
4 packs of 8 rack Lamb Chops
6 sticks of butter
3 packs of rosemary
Salt
Pepper
Oil
Instructions:
Season lamb with salt pepper and vacuum seal with rosemary and butter.
Cook lamb in sous vide at 125 degrees for medium rare ~1-4hrs
Preheat cast iron with oil and sear both sides of the lamb around 2min per side
(To serve) Plate ratatouille and lamb chop with pesto sauce, béchamel sauce, and balsamic vinaigrette.
