Chef Terry Freeman with Cook Street School of Culinary Arts cooks up Ratatouille!!
>n >marc:n morning…ratouille.n chefn terryn freemann withn cookn isn here.n >n >speaker:n it’sn garlicn andn somen onn yen.n wen basicallyn searedn offn forn an plantn here.n wen wantedn itn ton ben brownn andn crispyn wen didn thatn first.n nextn wen don oiln andn garlicn heren andn letn themn carmelites.n wen haven yellown squash.n andn zucchini.n inn then othern nicen thingn aboutn thisn dishn youn cann seen alln then colors.n thisn isn an greatn dishn ton don inn then summertimen whenn youn haven extran squashingn yourn gardenn andn freshn tomatoes.n youn oughtn an littlen bitn ofn an climaten here.n in liken asn in go.n itn son wen asn an littlen bitn ofn saltn andn peppern withn then eggplantn andn thenn youn hadn somen withn then indiann andn onions.n thisn willn “n comen andn addn somen richnessn andn flavorn andn itn complementsn then lamb.n son thesen ton then kindsn ofn dish
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