Easy summer cooking

In the hot high-summer, cooking has to be simple. Long oven-roasting is better suited in the cooler months and can be replaced by a Dutch oven: Cooking in a heavy enamelled cast iron pot under a lid, such as Le Creuset. 

Ratatouille, the famous South of France summer vegetable stew, is ideal to make in a Dutch oven. I especially like the variant with fresh tomatoes. Make it in a larger amount so that the next day chopped fresh tomatoes and black olives can be added to the reheated stew. When the weather is very hot carbs on the plate can be omitted and the vegetables served with a piece of meat or chicken.

In the first photo, ratatouille is served with rolled turkey escalopes. Flatten the escalopes, coat with Dijon mustard, roll and fasten with cocktail pick. Fry on both sides in olive oil until golden brown. Add chopped shallot and garlic in the pan and sauté for a few minutes. Pour in some white wine, add a bit of chicken stock and balsamic glaze. Partly cover and continue cooking until the sauce has reduced and the turkey is done. Stir in some crème fraiche for a nice sauce, grind over black pepper and serve.

The next day ratatouille is served with organic fried chicken breast. Fry the chicken breasts in olive oil until golden brown on both sides. Sauté some chopped shallot and garlic in the pan and pour in  the white wine. Add some chicken stock and Dijon mustard and continue cooking until the chicken is done and the sauce is reduced. Again just before serving stir in some crème fraiche and grind over black pepper.

Ratatouille with fresh tomatoes goes also nicely with a steak, duck breast or lamb. In the second photo, ratatouille with fresh tomatoes is served with a fillet steak.