The Canadian Press - ONLINE EDITION

Ratatouille, speedy lamb chops and rum baba delicious menu from "Paris Express"

  • Print

Here are three recipes from Laura Calder's new cookbook, "Paris Express," which make a menu that's simple to prepare and ideal for entertaining.

Roasted Confetti Ratatouille

Calder loves experimenting with vegetables and she says this dish is very pretty with its confetti-like sparkles of tomato and warm-coloured peppers. She likes to serve it with grilled fish, lamb chops or even a poached or fried egg.

1 orange pepper, finely diced

1 yellow pepper, finely diced

2 small zucchini, finely diced

2 small eggplants, finely diced

3 to 4 medium tomatoes, seeded and finely diced

3 garlic cloves, minced

50 ml (1/4 cup) olive oil (more as needed)

Salt and pepper

Handful of sliced pitted black olives

Large handful of shredded fresh basil leaves

Heat oven to 200 C (400 F). Toss together all the ingredients except olives and basil and spread in a single layer on a large baking sheet (or 2 smaller baking sheets, depending on their size — you may need to work in batches). Bake, stirring once or twice, until tender, 20 to 25 minutes. Stir olives and basil through mixture and transfer to a serving dish. Serve warm or at room temperature.

Makes 6 to 8 servings.

———

The Speediest of Lamb Chops

You can't get much easier than this entree, Calder says. "The other good thing about it is you don't have to carve at the table. Lay the chops on a baking sheet, zzzzt, zzzzt, and shut the oven off. Back in five."

12 small lamb chops (about 60 g/2 oz each)

Olive oil

Salt and black pepper

Pinch cayenne pepper or a few drops of Worcestershire sauce

Heat broiler. Rub chops with olive oil on both sides and lay on a baking sheet. Season with salt, black pepper and cayenne. Broil for 3 minutes per side. Turn off oven and let chops rest for 5 minutes with the oven door open before serving.

Makes 4 servings.

———

Speedy Rum Baba

This isn't a classic baba because it doesn't contain yeast. However, despite the lack of yeasty taste, this does yield an impeccably textured rum-soaked cake that Calder says is "really easy and it's good."

For a crowd, double the ingredients and use an extra-large ring mould. It may take slightly longer to bake, but keep an eye on it and you'll have no troubles.

Cake

250 ml (1 cup) flour

5 ml (1 tsp) baking powder

4 eggs

155 ml (1/2 cup plus 2 tbsp) sugar

2 ml (1/2 tsp) vanilla

Syrup

250 ml (1 cup) sugar

375 ml (1 1/2 cups) water

50 ml (1/4 cup) dark rum

Heat oven to 180 C (350 F). Grease and flour a 23-cm (9-inch) savarin mould or other ring pan. (A loaf pan works too.)

Cake: Sift together flour and baking powder. In a large bowl, whisk eggs, then beat in sugar until thick and frothy. Stir in vanilla, followed by dry ingredients, to make a smooth batter. Pour into baking pan. Bake until golden on top and a toothpick inserted in the centre comes out clean, about 40 minutes.

About 10 minutes before the cake comes out of the oven, make syrup. In a saucepan, bring sugar and water to a boil and boil for 3 minutes. Remove from heat and stir in rum.

Turn cake out onto a serving plate. Spoon syrup slowly over cake. It looks like a lot of syrup, but don't worry, the cake will absorb it all. Let cool completely. Serve at room temperature with whipped cream.

Makes 8 servings.

Source: "Paris Express" by Laura Calder (HarperCollins Publishers Ltd., 2014).

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Glenn January won't blame offensive line for first loss

View more like this

Photo Store Gallery

  • Geese fight as a male defends his nesting site at the duck pond at St Vital Park Thursday morning- See Bryksa’s Goose a Day Photo- Day 08- May 10, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)
  • Marc Gallant / Winnipeg Free Press.  Local- (Standup Photo). Watcher in the woods. A young deer peers from the forest while eating leaves by Cricket Drive in Assiniboine Park. A group of eight deer were seen in the park. 060508.

View More Gallery Photos

Poll

Which of Manitoba's new landlord-tenant rules are you looking forward to most?

View Results

View Related Story

Ads by Google