long).
BELL PEPPERS Use red, yellow, and/or green peppers. Slice off the top and bottom; slice down one side, and remove the ribs and seeds. Cut lengthwise into ¼-inch-thick strips. Wrap in paper towels and refrigerate in ziptight plastic bags for up to 1 day.
ZUCCHINI AND YELLOW SQUASH Scrub well under cold water to remove surface grit. Slice (use a mandoline or plastic vegetable slicer if you have one) into ¼-inch-thick rounds. Or cut into ½-inch-thick sticks. Wrap in paper towels and refrigerate in ziptight plastic bags for up to 1 day.
Roasted Ratatouille
makes about 6 cups
MAKE-AHEAD : The ratatouille can be prepared up to 3 days ahead.
R atatouille, a mélange of vegetables in an herbed tomato sauce, is one of the most versatile vegetable stews in the French cuisine repertoire; it also makes a wonderful dip. The traditional Niçoise cooking method involves lots of sautéing of the eggplant, zucchini, red pepper, and other vegetables—tedious and not especially necessary to the ratatouilles success. Some time ago, as a timesaving measure, I began roasting the most obvious ingredients, a process that not only cut down on the work, but also enhances the flavor.
what to dip
Fresh baguette slices •
Bruschetta (page 182) •
Crostini (page 180) •
Flatbread crisps
1 large eggplant (2 ¼ pounds), cut into 1-inch cubes
2 medium zucchini, trimmed and cut into ¾-inch cubes
2 large red bell peppers, cored, stemmed, seeded, and cut into ¾-inch pieces
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
2 large onions, chopped
3 garlic cloves, minced
One 28-ounce can tomatoes in juice, drained, juice reserved, and coarsely chopped
1 tablespoon herbes de Provence (see Note)
2 tablespoons chopped fresh parsley, plus more for garnish
1. Position a rack in the top third of the oven and preheat the oven to 450°F.
2. Toss the eggplant, zucchini, and red pepper with 3 tablespoons of the oil in a large roasting pan. Season with salt and pepper. Roast, stirring occasionally, until the vegetables are tender, about 45 minutes.
3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the onions and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the tomatoes with their juice and the herbes de Provençe. Bring to a simmer. Reduce the heat to medium-low and simmer, stirring often, until the juices are almost completely evaporated and the sauce is thick, about 30 minutes
4. Stir the roasted vegetables and parsley into the sauce. Simmer for 5 minutes. Transfer to a food processor and pulse to make a thick, chunky dip. Scrape into a bowl and let cool.
5. Season the dip with salt and pepper. Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or up to 3 days.
6. Transfer to a serving bowl. Sprinkle the top with the parsley, and serve chilled or at room temperature.
NOTE: Herbes de Provence is a blend of Provençal herbs such as thyme, savory, and lavender. It is available at specialty food stores and many supermarkets. If necessary, substitute 1 teaspoon each dried basil, thyme, and rosemary.
Steve’s Roasted Artichoke and Ricotta Dip
makes 3 cups
MAKE-AHEAD : The dip can be prepared up to 2 days ahead.
M y friend Steve Evasew, one of the best caterers in Manhattan, is a constant source of recipe inspiration. Here’s a classy artichoke dip that he has been serving at parties for years. Roasting works wonders with artichokes, and gives them an elusive flavor. The artichoke trimming may seem a chore at first, but it’s easy to master.
what to dip
Bruschetta (page 182) •
Crostini (page 180) •
Flatbread crisps •
Carrot sticks • Celery
sticks • Cherry
tomatoes • Cucumber
slices • Zucchini slices
1 lemon, cut in half
4 medium (10-ounce) artichokes, preferably with stems attached
2 tablespoons extra-virgin olive oil
2 large heads garlic, roasted (see page
BELL PEPPERS Use red, yellow, and/or green peppers. Slice off the top and bottom; slice down one side, and remove the ribs and seeds. Cut lengthwise into ¼-inch-thick strips. Wrap in paper towels and refrigerate in ziptight plastic bags for up to 1 day.
ZUCCHINI AND YELLOW SQUASH Scrub well under cold water to remove surface grit. Slice (use a mandoline or plastic vegetable slicer if you have one) into ¼-inch-thick rounds. Or cut into ½-inch-thick sticks. Wrap in paper towels and refrigerate in ziptight plastic bags for up to 1 day.
Roasted Ratatouille
makes about 6 cups
MAKE-AHEAD : The ratatouille can be prepared up to 3 days ahead.
R atatouille, a mélange of vegetables in an herbed tomato sauce, is one of the most versatile vegetable stews in the French cuisine repertoire; it also makes a wonderful dip. The traditional Niçoise cooking method involves lots of sautéing of the eggplant, zucchini, red pepper, and other vegetables—tedious and not especially necessary to the ratatouilles success. Some time ago, as a timesaving measure, I began roasting the most obvious ingredients, a process that not only cut down on the work, but also enhances the flavor.
what to dip
Fresh baguette slices •
Bruschetta (page 182) •
Crostini (page 180) •
Flatbread crisps
1 large eggplant (2 ¼ pounds), cut into 1-inch cubes
2 medium zucchini, trimmed and cut into ¾-inch cubes
2 large red bell peppers, cored, stemmed, seeded, and cut into ¾-inch pieces
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
2 large onions, chopped
3 garlic cloves, minced
One 28-ounce can tomatoes in juice, drained, juice reserved, and coarsely chopped
1 tablespoon herbes de Provence (see Note)
2 tablespoons chopped fresh parsley, plus more for garnish
1. Position a rack in the top third of the oven and preheat the oven to 450°F.
2. Toss the eggplant, zucchini, and red pepper with 3 tablespoons of the oil in a large roasting pan. Season with salt and pepper. Roast, stirring occasionally, until the vegetables are tender, about 45 minutes.
3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the onions and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the tomatoes with their juice and the herbes de Provençe. Bring to a simmer. Reduce the heat to medium-low and simmer, stirring often, until the juices are almost completely evaporated and the sauce is thick, about 30 minutes
4. Stir the roasted vegetables and parsley into the sauce. Simmer for 5 minutes. Transfer to a food processor and pulse to make a thick, chunky dip. Scrape into a bowl and let cool.
5. Season the dip with salt and pepper. Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or up to 3 days.
6. Transfer to a serving bowl. Sprinkle the top with the parsley, and serve chilled or at room temperature.
NOTE: Herbes de Provence is a blend of Provençal herbs such as thyme, savory, and lavender. It is available at specialty food stores and many supermarkets. If necessary, substitute 1 teaspoon each dried basil, thyme, and rosemary.
Steve’s Roasted Artichoke and Ricotta Dip
makes 3 cups
MAKE-AHEAD : The dip can be prepared up to 2 days ahead.
M y friend Steve Evasew, one of the best caterers in Manhattan, is a constant source of recipe inspiration. Here’s a classy artichoke dip that he has been serving at parties for years. Roasting works wonders with artichokes, and gives them an elusive flavor. The artichoke trimming may seem a chore at first, but it’s easy to master.
what to dip
Bruschetta (page 182) •
Crostini (page 180) •
Flatbread crisps •
Carrot sticks • Celery
sticks • Cherry
tomatoes • Cucumber
slices • Zucchini slices
1 lemon, cut in half
4 medium (10-ounce) artichokes, preferably with stems attached
2 tablespoons extra-virgin olive oil
2 large heads garlic, roasted (see page
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