Comments on: At midweek: (more) chicken, exciting hair, and mishaps with clothing

By: Molly

Molly — Wed, 23 Jun 2010 22:44:56 +0000

Hi Jamie! I published the ratatouille recipe in my book.

By: Jamie

Jamie — Tue, 22 Jun 2010 16:23:00 +0000

Molly,

My husband introduced me to your wonderful site ... could you post your ratatoullie recipe?

Thanks,
Jamie

By: Anonymous

Anonymous — Sat, 11 Apr 2009 15:19:00 +0000

This is where I should have said I grew up on Maury Island!Charr

By: Molly

Molly — Fri, 01 Oct 2004 02:30:00 +0000

Pipstar, my dear, I’m going to e-mail you the ratatouille recipe I use as a guide, so keep an eye on your inbox. And as for the potatoes:

Boil whole small potatoes–fingerlings, Yukon Golds, German Butterballs, red new potatoes, or something similar–in salted water until a paring knife slides in easily, 10 to 20 minutes, depending on size. Drain and rinse for a minute or two with cold water. Halve or quarter potatoes (your choice, depending on size), and place in a bowl. Add a splash of apple cider vinegar (or any vinegar you like), and salt and pepper liberally. Shake bowl to toss potatoes, then let sit for a few minutes to cool a bit and allow vinegar to soak in. You should be able to smell the vinegar clearly if you put your nose over the bowl, but it should just coat the potatoes, not pool or puddle. Drizzle with fragrant olive oil and sprinkle with chopped fresh dill, then toss and serve.

By: pipstar

pipstar — Fri, 01 Oct 2004 01:42:00 +0000

So basically this weekend we are having roast chicken in our house :-) Do you have a recipe for your ratatouille (I have to admit that I have never made it before!) and how exactly does this cider vinegar and oil potato thing work?? I need details woman before I attempt this on my man :-)

Thanks Molly!