binging with babish los pollos hermanos Binging with babish book launch

I’m so excited to share something I’ve been admiring lately – the culinary world of Binging with Babish! I’ve always been fascinated by cooking shows that recreate iconic dishes from movies and TV, and Andrew Rea (Babish) has perfected this art. I’ve been diving into his videos and recently discovered his book launch.

Binging with Babish Book Launch

It’s inspiring to see someone so passionate about food sharing their creations with the world. To celebrate his book, I’m going to try recreating a dish inspired by his approach. Let’s attempt a “Remy’s Ratatouille” (from the movie Ratatouille) – a visually stunning and flavorful vegetable dish.

Here’s what you’ll need to make your own version of this cinematic ratatouille, sometimes called confit byaldi:

Remy’s Ratatouille (Confit Byaldi) Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 eggplant
• 1 zucchini
• 1 yellow squash
• 3-4 ripe tomatoes
• 2 cloves garlic, minced
• 1/4 cup fresh thyme leaves
• 1/4 cup fresh rosemary, chopped
• Olive oil
• Salt and pepper to taste

For the Piperade (Tomato Base):

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• Olive oil
• Salt and pepper to taste
• Bay leaf

Instructions:

1. Prepare the Piperade: In a large skillet, heat olive oil over medium heat. Add diced red and yellow bell peppers and onion. Cook until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Stir in crushed tomatoes, tomato paste, salt, pepper, and bay leaf. Bring to a simmer, reduce heat, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor. Remove bay leaf and set aside.
2. Prepare the Vegetables: Slice the eggplant, zucchini, yellow squash, and tomatoes into thin, even rounds, about 1/8 inch thick. Use a mandoline for evenness, if you have one, or a very sharp knife.
3. Roast the Bell Peppers: Preheat oven to 400°F (200°C). Halve and core the red and yellow bell peppers. Place them skin-side up on a baking sheet and roast for about 20-25 minutes, or until the skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let cool for 10 minutes. This will steam the peppers, making it easier to peel off the skin. Peel off the skin, remove the seeds, and slice the roasted peppers into thin strips.
4. Assemble the Ratatouille: Spread a thin layer of the piperade in the bottom of a baking dish or cast-iron skillet. Arrange the eggplant, zucchini, yellow squash, tomatoes, and roasted bell pepper strips in a circular pattern, alternating colors for a visually appealing effect. Start from the outside and work your way towards the center.
5. Season and Bake: Drizzle the assembled vegetables with olive oil, minced garlic, thyme, rosemary, salt, and pepper. Cover the dish with parchment paper and then a layer of aluminum foil.
6. Bake: Bake in the preheated oven for 1 hour. Remove the parchment paper and aluminum foil and bake for another 30 minutes, or until the vegetables are tender.
7. Serve: Let the ratatouille cool slightly before serving. It can be served warm or at room temperature. Garnish with extra fresh herbs, if desired. This dish is excellent on its own, as a side, or even served over pasta or polenta.

Creating this colorful dish not only challenges my cooking skills but also allows me to appreciate the art of presentation – something I find incredibly appealing. It reminds me that cooking is not just about nourishment; it’s about creating an experience.

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