My second time making ratatouille. Fortunately this time it only took a little over an hour, whereas the first time seemed to take half the day. Also, mandolins are scary as shit. I stop slicing about three inches up, like that’s enough eggplant because I will go no closer to that blade.
Had a little too much fun and the farmer’s market and whole foods. Also, this is my first time ever cooking or eating scallops. I was pleasantly surprised.
From my new cookbook, Nopi. Tomato salad with herbed wasabi mascarpone with pine nuts and pickled shallots. Scallops with sorrel sauce, corn salsa, and sumac cream, and lamb sausage. Super yummy and sounds a lot more intense than is. Mostly just a lot of chopping and mixing. Not much actual cooking.