Oustau De De Baumanieres Lobster With Ratatouille Recipes

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

PETITS POIS DE L'OUSTAU DE BAUMANIèRE

Steps:

• In a medium skillet over medium heat, combine olive oil and butter. When butter is melted, add pork belly or bacon and sauté until browned and beginning to crisp, about 2 minutes.
• Add scallions and peas, and stir for 1 minute. Add stock, and season to taste with salt and pepper. Cover, reduce heat to low and cook just until peas are well heated and barely tender, 1 to 3 minutes depending on the freshness and size of the peas.
• Add lettuce, stir to combine and remove from heat. Serve immediately.

OUSTAU DE DE BAUMANIERE'S LOBSTER WITH RATATOUILLE

Steps:

• To prepare the ratatouille, dice separately the zucchini, eggplants, onions and the red pepper in quarter-inch cubes. Peel, remove seeds and chop the tomatoes.
• In a heavy skillet, saute separately the zucchini, eggplant, onions and pepper, using a tablespoon of olive oil for each vegetable. Combine, with the tomatoes, a garlic clove and the fresh herbs. Season with salt and pepper to taste, let simmer a half hour until the liquid evaporates. Adjust seasoning, adding a speck of sugar if needed. Set aside.
• Preheat the oven to 400 degrees.
• To make the lobster: On a butcher block, twist the tail of the live lobsters at the top of the body, bend in two, removing the little green pocket found at the bottom of the head containing the green sac which is the roe.
• Place the roe in a pan and heat it in the oven until it turns red, about three minutes. Remove and set aside.
• Finely dice the shallots and carrot and saute with the lobster claws, tail (which has been sliced crosswise), and simmer in very hot olive oil in a large skillet.
• At the end of a few minutes, the lobster shell will take on a bright red color. Add the white wine, one cup of the fish stock and the fresh tomatoes. Let cook, uncovered, about four to five minutes for the tail and seven to eight minutes for the claws. When cool enough to handle remove the lobster meat from the tail and claws and reserve. Crush the shells and add them to the sauce. Add the tarragon and cream and simmer for a few minutes until slightly thickened.
• Mix the coral with the tablespoon of butter. Add this to the sauce and mix. Remove shell. Strain the sauce through a fine chinoise or other strainer and adjust the seasoning. Reheat the lobster meat in the extra cup of fish stock.
• With two soup spoons, make small quenelles of ratatouille that you will place on the plate. Cut the lobster tail into medallions and place with the claw meat on the plate. Spoon the sauce over the medallions and serve.

ROASTED RACK OF LAMB WITH RATATOUILLE AND A TARRAGON LAMB JUS

Steps:

• Preheat oven to 500 degrees F.
• Separately, saute the green zucchini, yellow zucchini, eggplant, yellow bell peppers and red bell peppers, in a hot pan with olive oil for 2 minutes, mixing often. Combine the vegetables in a bowl. Heat a large saucepot. Sweat the garlic and onions in olive oil. Add tomatoes and tomato paste and cook for 3 minutes over moderate heat. Add the rest of the pre-cooked vegetables and mix. Season with salt and pepper to taste, and cook for about 10 minutes on low heat, or until just a slight crunch remains in the vegetables. Keep warm.
• Heat a large saute pan. Season the lamb racks with salt and pepper. Add olive oil to the hot pan and sear the lamb racks on each side for 1 1/2 minutes. Transfer lamb to a roasting pan and place in the oven. Cooking time is 10 minutes for rare, 13 for medium rare, 16 for medium and 20 minutes for well done.
• Remove lamb and let rest for at least 10 minutes, but no longer than 15 minutes. While lamb is cooking, heat stock to a boil and add 2 tablespoons butter. Whisk until butter has disappeared. Add tarragon.
• Heat 6 plates. Reheat ratatouille. Add 3 tablespoons olive oil and chopped basil and parsley. In the center of the plates, put a nice sized spoon of ratatouille. Slice the lamb and arrange 3 lamb chops around the vegetables and circle with the sauce.

SUMMER BOUNTY RATATOUILLE

Steps:

• Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well., In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally., Stir in fresh herbs. Serve over baguette cubes.

OUSTAU DE BAUMANIERE'S WARM OYSTERS WITH ZUCCHINI

Steps:

• Cut each zucchini into six rounds and each round in fourths. Bring three cups of the fish stock to a boil and add the zucchini, cooking for about four minutes until the zucchini is crunchy. Plunge the zucchini into cold water. Prepare a julienne with the skin of the zucchini, blanch rapidly in the fish stock and place in cold water. Drain and dry, saving the stock to reheat later.
• Shuck the oysters, reserving the oyster water.
• Saute the shallot in one tablespoon of the butter in a two-quart pan. Add the white wine, the remaining three-quarters cup of fish stock, the creme fraiche and reduce by half. Add the oyster water, then the remaining butter, then put through a chinoise or other strainer and return to the pan.
• Heat the oysters in the sauce without letting the sauce boil.
• Reheat the zucchini rounds in the reserved fish stock.
• On each serving plate, arrange zucchini rounds into four to six circles per plate. Top each zucchini round with an oyster and decorate with zucchini julienne. Surround with the sauce.

BRASELTOUILLE - MEATATARIAN RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. Transfer drained sausage to a large bowl and set aside. Cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.
• Swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and Italian seasoning. Season with salt and black pepper. Bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.
• Stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. Reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. Spread the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.