5/20/12 – 9am – Chef Terry Freeman with Cook Street School of Culinary Arts prepares ratatouille.
> >marc: morning…ratouille. chef terry freeman with cook is here. > >speaker: it’s garlic and some on yen. we basically seared off for a plant here. we wanted it to be brown and crispy we did that first. next we do oil and garlic here and let them carmelites. we have yellow squash. and zucchini. in the other nice thing about this dish you can see all the colors. this is a great dish to do in the summertime when you have extra squashing your garden and fresh tomatoes. you ought a little bit of a climate here. i like as i go. it so we as a little bit of salt and pepper with the eggplant and then you had some with the indian and onions. this will ” come and add some richness and flavor and it complements the lamb. so these to the kinds of dishes we cooked it cooks street were a 19th in market here is a check out our website cook st outcome. this complements the lamb chops we made before.