Two More Bears

Pixar’s Brave comes out on DVD in eight days. I thoroughly enjoyed this film, but the movie critics were underwhelmed. They said it fell short of the high standards set by Toy Story and its sequels. Their chief complaint was that Brave leans too heavily on the Disney movie Brother Bear from nine years ago. Okay, so both movies have human characters that turn into bears. I’ll bet none of them will dredge this up next month when The Hobbit: An Unexpected Journey hits the theaters. You don’t remember the fellow in The Hobbit who turns into a bear? Maybe you should reread it. Personally, I think the ability to be a bear from time to time could come in handy; particularly at this time of year. I could bulk up and find a comfortable hideaway somewhere. A few months later I’d wake up thinner and it would be spring!

Pom Frites

The last time we visited France we were on a cruise ship. Like most cruise lines, this one offered shipboard Internet access so we could keep up with email, post photos, etc. Also like most cruise lines, they charged so much for this service that absolutely NO ONE on board could afford to use it. No worries. We’ve learned a few things in our travels. 1) Nearly everywhere you go, you’ll find a McDonald’s there. 2) The McDonald’s will have clean, free bathrooms and free WiFi. It took us a while to find the golden arches in Dunkirk, but when we got there we found several passengers and crew members from our own ship had arrived before us. They do serve French fries at McDonalds' in France, though the French don't eat them with catsup (much less fry sauce). Apropos of nothing, if you order milk at a Mickey D’s in France, it will come steaming hot. I’ve no idea why.

Soupe au Pistou

Soupe au Pistou

3 quarts vegetable broth

2 cups water

2 cups green beans, rinsed and trimmed

4 coarsely chopped zucchini

3 sliced carrots

4 coarsely chopped potatoes

1 bunch basil leaves

1/2 cup olive oil

1 teaspoon salt

1 15.5 oz can white beans, drained and rinsed

2 14.5 oz. cans diced tomatoes

8 oz. uncooked penne

1/2 cup shredded Gruyere

1/2 cup grated Parmesan

Bring the broth and water to a boil. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes. Process basil leaves, garlic, tomatoes, olive oil and salt together in a food processor until finely chopped; set aside. Stir the kidney beans, white beans, canned diced tomatoes, and penne into soup and return to a simmer. Cook until the pasta is tender, about 10 minutes. Remove soup from the heat and stir in the basil/olive oil mixture. Sprinkle with cheeses before serving.

 

Ratatouille

I’ve posted this recipe before, but it’s been well over a year and I’ve been asked to repeat it. Not exactly the way the rat makes it in the movie, but it’s the way my family likes it.

Linda’s Famous Ratatouille

1 small eggplant (Japanese or regular)
1 thin zucchini
2 cups mushrooms
1 bell pepper
1 onion (Scallions or shallots are okay, too)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 bottle Paul Newman’s Sockarooni sauce (or Ragu and medium salsa)
1 cup shredded mozzarella

Cut the vegetables into large bite-size pieces. Heat oil in frying pan or wok. Add garlic and stir a moment before adding vegetables. Over medium-high heat, stir vegetables until colors brighten and they become tender-crisp. Turn off heat. Pour in Sockarooni sauce and toss. Transfer to casserole dish and top with cheese. Bake at 350 for 30 minutes, or until cheese is golden brown and bubbly. Serve immediately with a fresh baguette.