Movie – Ratatouille

For your Labor Day weekend viewing pleasure. Something for foodies to look forward to next summer, Ratatouille – from Pixar writer and director Brad Bird (“The Incredibles”), a film about a Parisian rat who loves the great food of his city. (link)


  1. Liz

    I saw this trailer a few weeks ago at the theatre (I watched The Lake House on that day). I bet the film will be so funny. Interesting to see that sometimes, a mouse can be too picky with its food.

  2. Lisa Morgan

    Oh, yes! My husband and I saw a trailer for this movie a while back, at the theatre, and we’re planning on seeing it. I didn’t realize it wouldn’t be out until ’07…

  3. Mary

    Have not seen the movie as yet, bur certainly intend to. Loved the trailers. On one of the trailers, Bobby Darin sings “For Once In A Lifetime” … no one could help sell a movie better than Bobby Darin.

  4. Rosi

    This movie was wonderful!!! I loved it and the kids loved it! I think I actually loved it more than they did. I still get goosebumps when I think about it and would love to see it again. What I want to know is…I wonder how they made that ratatouille in the movie!


  5. Rosalind Weyers

    Ratatouille recipe from the movie

    Confit Byaldi
    Adapted from Thomas Keller
    Time: 3 1/2 hours

    For piperade
    1/2 red pepper, seeds and ribs removed
    1/2 yellow pepper, seeds and ribs removed
    1/2 orange pepper, seeds and ribs removed
    2 tablespoons extra virgin olive oil
    1 teaspoon minced garlic
    1/2 cup finely diced yellow onion
    3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
    1 sprig thyme
    1 sprig flat-leaf parsley
    1/2 a bay leaf
    Kosher salt

    For vegetables
    1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
    1 Japanese eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds
    1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
    4 Roma tomatoes, sliced into 1/16-inch rounds
    1/2 teaspoon minced garlic
    2 teaspoons olive oil
    1/8 teaspoon thyme leaves
    Kosher salt and freshly ground black pepper

    For vinaigrette
    1 tablespoon extra virgin olive oil
    1 teaspoon balsamic vinegar
    Assorted fresh herbs (thyme flowers, chervil, thyme)
    Kosher salt and freshly ground black pepper.

    1. For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
    2. Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
    3. For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.
    4. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until 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-degree oven until warm.)
    5. For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.
    6. To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.
    Yield: 4 servings

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