GRANT CRILLY: So we are going
to talk about ratatouille.
A lot of you guys
know that dish.
Probably for the first
time you heard of it
from the movie "Ratatouille."
Traditionally, it's
stewed or sauteed.
Eggplant, zucchini,
tomato, onions.
We are going to pursue a
version called confit byaldi.
That was made really
popular by Pixar
with the help of Thomas Keller.
It's the same flavors,
same ingredients,
made really beautifully
just by slicing
with a mandolin or a knife.
All the vegetables.
And you lay it out and do like a
gorgeous shingled layer on top.
So today we're going
to show you exactly
how to make the confit byaldi,
or ratatouille in the movie.
And we're also going to show you
a few different riffs that we
were inspired to make.
And hopefully you
can be inspired
to make your own version
of ratatouille, too.
[MUSIC PLAYING]
OK.
Here we go.
So there's two parts.
The sauce and the
beautiful topping.
I'm going to actually slice
up the vegetables first.
We're going to blanch
these tomatoes.
Boil the water!
Coming up!
Crank that sucker up on high.
In the boiling water.
We slice our tomatoes.
Use a knife just because
they're so delicate.
But the rest of them, I'm
going to use a mandolin.
And you just go to town.
So I'm going to go
about that thick.
[MUSIC PLAYING]
These guys are going
to go on the tray.
[MUSIC PLAYING]
The ends I'm just
going to thrown in this
bowl here for the sauce.
[WHISTLING]
So this stuff you'll
see, obviously,
I'm not stressing about it.
Like with the
mandolin-- how perfect.
Because this is just going to
get cut down and pureed, right?
[MUSIC PLAYING]
All these guys are go in.
[MUSIC PLAYING]
And this goes to the stove.
[MUSIC PLAYING]
To make our ratatouille,
the first part
was slicing all
of our vegetables.
And we took the
scraps, the end bits,
and some onions and peppers and
garlic, and made this sauce.
So now we're going to assemble.
And you don't want
too much sauce here.
You almost just want enough so
it doesn't burn on the bottom.
Just like a nice,
delicate pizza.
That's it.
And then for this, we just start
shingling our little veggies
here.
Purple.
Yellow.
Green.
Red.
Looks like a pack of Lifesavers.
And once you get going
here you can just
get into a little flow state.
[MUSIC PLAYING]
So this guy has to
bake with a lid.
[MUSIC PLAYING]
It's winter time
here in Seattle.
And ratatouille is
a very summery dish.
But what we really liked about
this dish is the technique.
So we thought we'd apply it
to a couple other things.
It led us to some
really neat dishes.
We've got parsnips, turnip,
rutabaga, green apple.
[MUSIC PLAYING]
So all these little scraps.
We're going to layer
all these on the bottom.
I'm going to hit
our cream right now.
[MUSIC PLAYING]
So we're going to do
a sweeter version.
We've got a bunch
of beautiful apples.
We've got our Granny Smith,
our Opal, and our Honeycrisp.
[MUSIC PLAYING]
Doo doo doo doo doo!
Woo!
Oh!
This is dangerous.
I can't see.
MAN: (LAUGHING) Yeah-eah-eah.
[MUSIC PLAYING]
GRANT CRILLY: So you know
how to make ratatouille
from the movie.
What's great about
that is it's just
a perfect example on how
to take a base recipe
and leverage it to make
all sorts of new creations.
So don't be afraid
to get creative.
[MUSIC PLAYING]
Woo, baby!
That is beautiful.
Wouldn't that just be, like,
the best footage in the world?
Where you're just,
like, shooting and then
all of a sudden, like, my
thumb chunk goes like this.
And it's sitting there.
We need to get, like,
Hollywood props, man.
Bring more theater in here.
