Hearty fall peperonata

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Fall is here. Yey! For weeks now I’ve been hoping for the season to change. Anyone who’ve been nursing through excessive heats will understand me. I know I’ll regret the end of summer soon enough, when the temperature will drop and it’ll became freezing. But for now I’m thrilled by crisp air, sunny and not-too-hot afternoons and colourful leaves:)! And the harvest market! Here in Montreal The Market is the place to be: full of little gourmet foodie boutiques and fresh off the field produce. Last time I’ve been there I came home with these huge colourful bell peppers and amazing ripe tomatoes. And that’s a call for hearty fall peperonata! Full of flavour, chunky and utterly satisfying on a cold fall afternoon.

Bell peppers
5 big ripe tomatoes
(or 1 can if diced tomatoes)
5 Smoked sausages
1 cup mushrooms
1 cup colourful potatoes
3 carrots
1 small eggplant

4 cloves of garlic
Pinch of dried chilli
Pinch of cardamon
Pinch of dried ginger
Salt & pepper

Cut veggies. Stir fry peppers, carrots and eggplant( cut in small cubes) for around 5 to 7 min, meanwhile cook potatoes cut in slices, and sausages (separately lol). Pour tomatoes cut in cubes (or canned) over your veggies, add pressed garlic and spices. Let cook for around 20 minutes on medium heat. Add sausages cut in slices and potatoes. Let it simmer together for a couple of minutes. Serve with fresh Italian bread. Enjoy !

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Simple & yummy ratatouille

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It’s a very simple dish that with a bit of olive oil and a lot o patience turns in to delicious comfort food of fall. Since all the harvest best is just waiting for us at the market, I couldn’t but hear the call of nice ripe tomatoes, peppers and eggplants. Therefore I opted for one of my partly french-Canadian family favorites : ratatouille. My toddler loves it because all the veggies are given this new, sweetish and delicate taste since they have been all sauteed separately in olive oil. And that’s when you’ll need your patients, cause once you’ll cut your veggies in nice cubes,you’ll need to keep them apart one from another and place them on the pan with olive oil to cook them until they are nicely soft before mixing everything together. I usually use two pans to speed the process a little. But, I assure you, it is totally worth the job! So go ahead and give it a try 🙂


4 bell peppers of different colors
4 big ripe tomatoes
1 big eggplant
6 medium carrots
3 medium onions
4 cloves of garlic
Olive oil
salt & pepper

Cut your veggies in to cubes. You can start with carrots and peppers, and while you saute them on two pans separately, with a good dose of olive oil, you can cut the rest. When carrots and peppers will get soft, you can mix them together, and start with another veggie. Don’t forget to mix them together only once the are nice and soft. Add crushed garlic in the end,let it mingle a bit, and serve with crunchy toasted french bread. For a full meal couple it with one of my soups 🙂 Yum!

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