Ratatouille Recipe: Easy French Dish Tutorial

Join Chef Olive in the kitchen as she prepares a delicious Ratatouille dish, a classic recipe from the south of France. Learn some tips and tricks to make this simple yet flavorful dish just like her mom used to make. Don’t forget to subscribe for more mouth-watering recipes!

[Music] good morning people this is chef kitchen on fire and today I’m going to make a rou simple we make that all the time in in France south of France especially my mom used to make it all the time I’m going to show you a couple of things to do and uh show you what I got for today and uh that’s it so when my mom makes it start with poneta or bacon today we’re not going to do that I’m going to make it entirely vegetarian but I’m going to put some cheese at the end so I have some peino you can put some cheese at the end or not you don’t have to also onions my mom never cooks with onions for theat she doesn’t put inat I will put it you don’t have to but you do need tomatoes so the tomatoes are a little bit you know we’re getting to the Tomato season so I had to figure out which tomatoes I’m going to use uh I’m think I’m going to use those one because they have a lot of flavor as the season comes in we’re going to be able to find lots of tomatoes right now that’s all I got so I got something really good okay so how do we get to ratat going I’m going to cut my veggies start with the onion and bell pepper and then I’m going to put my eggplant and and zucchinis and then the tomatoes if you don’t have time just dump it everything my mom she doesn’t do the stage stages no no no beon first and then everything goes when it’s ready ready today we’re going to do in stages so I’m going to show you the proper way to do it but you don’t have to do it so look what I got I got a lot of stuff and I’m just going to cut everything and then you guys are going to look at what’s happening okay so my onions I’m going to do a very simple cut I’m going to do you don’t have that’s a big onion people so I might not need the whole thing but if you don’t want to waste then you the whole thing you see what I mean doesn’t matter but it’s true that ratou in general doesn’t have onions so I’m going to put half an onion good simple cut I’m going to slice it and what I’m going to do actually you know what I’m going to do I’m going to put onion and bell pepper together so you see half an onion will be plenty if you really like onion put more onion it doesn’t matter right doesn’t matter now I’m going to put two bell peppers so we’ll see I might do the other onion we’ll see Bell paper you can do whatever you want I’m going to do uh large Cube okay is kind of a guys don’t it’s not pretty so don’t try to make like super cut you know what no M that smells good that Bell paper is really cool you see rough cut people it’s a it’s a stew it’s a vegetable stew so everything is going to melt in there so you’re not going to see it pretty and stuff no that’s not aou so I’m going to keep cutting those see beautiful flavor and large and I’m going to show you something in like 5 minutes literally all right so I’m done with my cut for the bell pepper and my onion so this one I’m going to do I have zucchinis to cut bell pepper eggplant I’m sorry I’m going show you something cool to get going I’m going to start with bell pepper and onion already get going go on low heat low I mean medium low this is my good pans I just got from analon my sponsor who and all you need to do is a bunch of olive oil like a lot I mean a lot you know a good amount whoa onion going and bell pepper going see I’m going to go really gentle guys there’s no crazy stuff here sorry you see what’s happening right all right I’m going to start big pin of salt big mean big I like salt good medium low medium medium low guys just don’t I’m not looking for Browning no Browning huh gentle you see what’s happening oops wrong button okay I’m going to keep cutting my stuff I’m going to cut a bunch of garlic yeah onions is enough enough onions so I’m going to put my garlic I’m going to cut my garlic and I’m going to put it in a little bit let’s see I’m going to put four cloves I got them already peeled because so I can go faster otherwise cuz I use lots of garlic at the school that’s why I got this if you don’t use that much just uh get them uh like this oh this is going to be a rough cut people okay now ttoo needs to cook for a long time so I don’t want to mince the garlic I just want to chop it okay that’s it I put that in there in a little bit that’s plenty see big guys so they don’t burn basically cool all right and actually I’m going to put it on top it’s fine look what I do boom leave it on the top don’t don’t mix it yet all right so now I’m going to get my herbs in a minute okay for the eggplant um what I like to do this is okay tat you cut and you put in there that’s a tat okay I’ll mix now everything a little bit not too much but look what I do it’s a little bit mixed okay it’s gentle nothing happening eggplant let me sure you little trick also so eggplant I don’t know if you want one or two yeah maybe one that’s plenty again you guys up to you do whatever you want let me show you a little trick for the egg Clans though so cut the eggplants first kind of rough right you can put more you can put more eggplant if you like eggplants guys put more eggplants beautiful stuff I she had to deal with it look at that that’s plenty of eggplant I don’t need the other one okay now let me show you something I can s the eggplant on a different pan I’m going to show you something very cool [Applause] open the window a little bit [Applause] all right now you guys listen you don’t have to do what I’m doing now this is extra work if you really want to taste the eggplant that’s all you don’t have to do it you can just dump it in there look now I’m going to mix everything look starting to cook gently I go get my herbs in a minute I have time but if I want to do the eggplant dry pan dry pan no oil no oil it’s just a little trick to flavor the eggplant if you want to okay no oil I’m going to burn them a little cuz I like the flavor of the eggplant I love I love the flavor of the eggplant I love it I think it’s pretty cool okay so I’m going to kind of dry like this bring the pen and I’m going to shake them burn them a little okay a little bit let’s get those zucchin in large large okay I have three yeah the Organics so they put so many stickers everywhere just have to literally peel the stti and for the zucchini I’m going to do big very easy ready right in the middle pretty cool that’s it look at that let’s check this one what’s happening I’m toasting those this is going well I know no Browning people don’t let it Brown Sally don’t no running want start loading start loading the pan start loading the pen look at that pretty cool huh super easy know boom my eggplants are still going plant is still going I haven’t salted yet much I mean I did salt it now tomatoes are not there yet H you guys now those are Browning a little so Browning means there’s no I’m going to reduce my heat here okay I’m going to put the lead on that because I don’t want to burn I want to start to steam I don’t want to add liquid going to add this guy in a little bit and the tomatoes will go later see I’m trying to to to so toasting means I’m starting to smell them they smell really good they smell like eggplant so I’m toasting them then I’m going to put it in the ratat and that’s how they get really really really good okay all right wait wait wait I’m going to give you a couple of minutes I’m going to get my herbs I’ll be right back maybe okay I got a lot of time I love herbs so south of f tatto lots of herbs like lots don’t [Music] okay this smell really good give you a couple of minutes in there we don’t need that you can also do it in the oven that’s that’s why I got my oven going you can toast those in the oven super easy all right this is done garlic is done so um you can put way more garlic all right for my herbs so you can put a lot more garlic if you want to also for my herbs I’m going to put a lot so this what I’m going to do time ready all you want to check if there is no for example uh dirt okay it’s pretty clean I I already wi it this is going to go in there the whole thing is going to go in there boom done two bay leaves one big Bay leafes pretty this is fresh bay leaves so you want to get like this break put that in there look at that okay and that’s it next I’m going to put those back and then dry here pretty cool this is going to go in my now you guys look what’s happening this is done just to show you what it looks like that toasted you can see the little brown this smell really good all right cool all right guess what that’s going [Music] whoa now tomatoes are not in there yet okay the tomatoes are not in there which I’m going to put soon you can do tomatoes and you can do canned tomatoes I’m going to do two a mixture of two because I want to show you you can use both I’m going to show you the cut and then I’m going to show you that you can put caned tomatoes so let me get that a couple of minutes in there let’s get my caned tomato all right so I’m going to put that can of tomato something good and organic I’m going to add more Tomatoes as well cuz tomatoes are great I’m going to show you how to cut them so you know how to do it all right here we go very easy remove that little guy right here you see that boom done and then remember rough cut huh people everything is going to be breaking down in there you can put to I mean if you like tomatoes put more Tomatoes I love tomatoes um you see that you can also do this just remove the top just like that and then chop it up look at that that’s it pretty cool huh so I’m going to put those tomatoes in there and we’re going to cook that ratou for at least half an hour maybe more okay so you guys let me show you something this is important I might put more Tomatoes we’ll see okay that’s actually that’s pretty cool that looks pretty cool no this is good that’s it no looks good I think looks great that’s it look at that so I can put I’m going to stop here lead low 30 minutes 30 minutes okay then we’ll serve it so I’m going to come back in 30 minutes now one thing you can add to the to your of course is onov to start bacon um we’re going to put black we’re going to put olives I have green olives green black olives whatever you can also add the anchovies at the end if you want and black olives at the end also okay the bacon could be cooked uh before like I showed you once so it could be cooked bacon so not everybody wants to eat bacon so you have a little bit of cooked bacon already you can have cooked sausage so that goes well in there so I’m going to leave that I’m going to come back in about half an hour and then show you what it looks like all right cool all right let’s see what’s going on in there so um our tattoo is going what what happened is and if you can see here let me show you I did is I don’t know if you can see but the lead was not was like this when I started and a little bit when I saw bubbling what I did is I did this so you see it’s still a lid but I need some Gap right you can see that right little Gap right so I’ve cooked that D like this because you want it to uh you want it to lose liquid a little bit not too much so now I’m going to remove my lead it’s been about half an hour let me see it’s going a little strong it needs to be lower low it’s too strong anyway you guys thatat is looking good why because it’s broken down that’s what water looks like okay it’s all broken down great all right so I’m done with our toui so we’re going to put make sure there’s enough salt and stuff and I’m going to serve it and put cheese so I can put some green olives it’s always good you can put black Lees green Oles you just put in there at the end and don’t cook the olives too much so I’m kind of done here put a few you can chop them you can rinse them I don’t care like I don’t know boom look at that my cheese don’t put it in there individually if you like that would be a side dish little dish or on a plate or whatever I’m going to serve that and show you what it looks like and you see all these herbs can you see that boom We moove them just like that see look at that that’s it boom then hers are gone it there’s a little bit who cares you going to die from those I just remove them just like that okay or leave them I don’t care my mom she would never do that for you you just have to figure it out yeah okay now look at that beautiful yeah look at that super beautiful right so you can remove those if you want to again I don’t care but if you want to like so people are freaking out cuz they don’t like to see that dead trees in there oh well right now the Bell you can’t eat so that has to go okay and that’s it look at this it’s pretty cool h all right beautiful all let’s see I’m cleaning this is beautiful it’s all broken down okay when I see rat super pretty no it’s notat ratou is not pretty it break down means everything is cooked and the flavors are all over the place and that’s what you want okay all right so we’re going to serve that I’m just going to show you how to easy stuff not okay you can add basil also a lot of people add basil I like thme better for the for the yes me I like time basil will be great all right let’s see I’m going to do a little side of ratou look at that so it smells like really good look at this little dish pretty all right okay all right now let’s say you want to have some cheese there you go put some cheese on your on your ratou if you want to okay so first you have to find the entrance of the cheese you have to figure how to unfold this guy and then you put the cheese on you see so that’s my ratou wow ready all let’s put a little p little Rego just for fun doesn’t matter oops wrong way look at that it’s simple right easy stuff see and now we have a new number two beautiful huh all right that is it myat is done smells really good in the whole room obviously that will keep very well I’m going to show it off this keeps very well whole week you can eat it cold warm hot you can also dump eggs in enough to make a chak Chuka that would be the next step it’s another video I will see you soon bye-bye see you thanks oh oh