What herbs for Ratatouille?

[Gardener]

There appears to be a consensus in recipes re the vegetables used in ratatouille but not the herbs.

What herbs give ratatouille the best taste? Quick replies would be appreciated as OH is in the kitchen as I write.

[mint]

I use herbes de provence but I'm not sure if they're the best to use.

I read here (Pachapapa, I think) that hdp "ensoleillé" all dishes! [:D]

[Gardener]

That makes sense [:)] Thanks

[andyh4]

Absolutely must have basil and garlic.  Basil has to be added at the end of the cooking period.

And yes I also use HdP

[5-element]

I use Herbes de Provence too (and lots of garlic), and bayleaves - then I often also add some Ras-el-Hanout, to give it a little more kick from the other side of the Mediterranean!

[just john]

How could you not have oregano? [:)]

[Théière]

As the French don't pronounce the "T" in rat, shouldn't it be Ra'aouille? [;-)]

 

[Gardener]

Sadly- no basil, but  dried herbes de Provence were used with some extra fresh ones from the garden and it was very nice.

Next question. Lots left over, best way of keeping it ? We are experimenting storing food with those kilner style jars, can ratatouille be kept like that ?

[andyh4]

being paranoid about botulism, I prefer freezing - and rat' freezes well.

[mint]

Yes, I, too, go down the freezing route.

Wonderful when thawed to put into a pastry case for a quiche with more fresh herbs and grated cheese on top or with a topping of crumble mixture.

[Clair]

I use left-over ratatouille in a vegetarian lasagne.

[Gardener]

I wasn't sure if the cougettes etc would freeze ok but have frozen it anway.

[5-element]

[quote user="sweet 17"]

Wonderful when thawed to put into a pastry case for a quiche with more fresh herbs and grated cheese on top or with a topping of crumble mixture.[/quote]

I like the idea of the topping of crumble mix, Sweet - will try it next time, thanks.

[Swissie]

Made an apricot tart the other day - and used left-over crumble mixture on the top - it worked very well.

I use thyme and rosemary from the garden for ratatouille- must say personally wouldn't use basilic. Last night a friend made crepes and we used left over ratatouille with Gruyère, and a fricassée of mushrooms (bolets and millers), picked during and afternoon foray, with lardons and a dash of cream. A feast.

[Patf]

Just to be awkward, I wouldn't put any herbs in ratatouille. If the vegetables are really fresh, herbs would just mask their flavour.

[mint]

[:(][quote user="Swissie"]Made an apricot tart the other day - and used left-over crumble mixture on the top - it worked very well.

I use thyme and rosemary from the garden for ratatouille- must say personally wouldn't use basilic. Last night a friend made crepes and we used left over ratatouille with Gruyère, and a fricassée of mushrooms (bolets and millers), picked during and afternoon foray, with lardons and a dash of cream. A feast.
[/quote]

My crepes, alas, are crap!

Would some kind French person come on here and explain how to make them?

My French neighbour's MIL makes fantastic ones, so do many of the women from my Rando Club. 

 Me?

I follow Delia's recipe and I discard the first  two or three (well, not discard, dog and OH will scoff anything) and then the rest are sort of OK.  But I only use a small pan as I can't do the tossing bit and I could never roll mine up into thin rolls like the French do!

Have even bought some sarrasin to make savoury galettes but, again, the results are less than impressive![:@]

[Swissie]

Jacqueline made them - and just followed her ... nose. She said one tablespoon flour per pancake, then 2 eggs and milk to slopping consistency. I do have a special non-stick crepe pan - and she just brushed it with kitchen paper dipped in sunflower oil. The key is to have the pan hot... and to LEAVE the pancake well alone for a couple of mins before any attempt to turn over. Bonne chance

[mint]

Swissie, is that a heaped or level tablespoon?

[Clair]

[quote user="sweet 17"]My crepes, alas, are crap!

Would some kind French person come on here and explain how to make them?[/quote]

Some tips here: http://www.completefrance.com/cs/forums/2/620409/ShowPost.aspx#620409

[mint]

Thank you, Clair.  Will have a go tomorrow and will make sure my pan is really hot.  I use my le Creuset omelette pan normally.

Like your OH, I usually eat mine with just sugar and lemon juice.

[Pierre ZFP]

Your omlette pan will be fine as long as you get it hot so the mixture sizzels as it goes in.

Another important point is not to use too much oil.  I normally dip a bit kitchen towel in some oil and wipe it around the pan (especially the edges) before each pancake, too much and the mixture tries to boil in oil and you get crappy crepes!

good luck!

[Swissie]

Sweet - depending on the size of the spoons - she used heaped dessert spoons.