Our Whanau Kitchen

Food Inspired by Aotearoa / New Zealand

Tag: french

  • Julia Child’s Ratatouille

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    by

    Matthew Sullivan
    in

    Eggplant casserole with tomatoes, onions, peppers and zucchini. Ratatouille perfumes the kitchen with the essence of Provence and is certainly one of the great Mediterranean dishes. As it is strongly flavored it is best when it accompanies plain roast or broiled beef or lamb, pot-au-feu (boiled beef), or plain roast, broiled, or sautéed chicken. Equally…

  • Stephanie Alexander’s Ratatouille

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    by

    Matthew Sullivan
    in

    I’m more influenced by Stephane’s take on ratatouille, which is considerably less faffing about than Julia’s, and still manages to capture the magic of that combination of onions, eggplants, tomatoes and zucchinis.

  • Julia Child’s Bouillabaisse

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    by

    Matthew Sullivan
    in

    Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. as part of the JC100 Celebration.