Monday, January 4, 2010

Guest Post: Ratatouille with a Twist

To carry on the French theme, I stumbled upon a cool blog by Shona a Le Cordon Bleu Trained chef, in fact she is doing a French cooking series on her blog right now! The Chef's Cookbook
I asked for for a guest post. Well you know me I couldn't resist!

I have always had a love for cooking and food. At first it became a hobby and then the culinary industry changed my life. I began to cook as a professional and less like a home cook. I gained much knowledge at the Le Cordon Bleu school which gave me the right tools to pursue my passion.

After working for hotels and restaurant I quit to have children, but during that time I wrote a cookbook called Wild Edibles. That’s were this blog came from. A lot of what I publish on this site is also whats in my book or from things I learned by attending culinary school or on the job. This blog allows me to have a creative outlet.

I have certifications through local and national health department agencies and The national Restaurant Association. Some many people ask me if I am going to start a restaurant. I always say no because I don’t think people know just what it takes to do that and how many hurdles you have to jump to open a place. Only 1 in 10 new restaurants will survive in the first year. Those are very scary statistics!

For now The Chefs Cookbook site will serve as a way to get my book out into the world and to share info with my readers!


This is a traditional dish that originates from French Provencal. Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), bell peppers (poivron), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. This is one of my most favorite dishes I have created. It's healthy and very yummy. Enjoy this and more recipes, cooking lessons, and useful info on

Ratatouille with a Twist

By: The Salty Chef


  • 1 zucchiniBold
  • 1 yellow squash
  • 2 large Roma tomatoes
  • 1 small eggplant
  • ¼ cup sweet corn
  • ¼ cup red onion
  • ¼ cup green beans
  • ¼ cup fennel
  • ¼ cup sliced asparagus
  • ½ lemon
  • ½ orange
  • ¼ cup olive oil
  • ¼ cup white wine
  • ¼ cup parsley
  • Salt and pepper
  • ½ cup yellow bell pepper
  • ½ cup red bell pepper
  • ½ cup cauliflower florets
  • 1 TBSP butter
  • ¼ cup chicken broth


  1. In a large sauté pan, melt butter, garlic, ginger, and onion. Then add green beans and squash, and eggplant, asparagus, bell peppers, cauliflower.
  2. Cook until almost tender. Add wine, chicken stock and olive oil.
  3. Then add corn and fennel and tomatoes. Add remaining ingredients.
  4. Cook until tender. Serve over rice.

-The Salty Chef,


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