Chef Cal Stamenov recently appeared on “The View from the Bay” delighting hosts Janelle Wang and Spencer Christian with his California Ratatouille Gratin. The recipe is one of Chef Cal’s favorites - and certainly features the best ingredients coming out his garden; onions, fennel, tomatoes, zucchini and eggplant.
RATATOUILLE GRATIN
6 servings
Ingredients
2 pounds zucchini, sliced into rounds (sized to have same diameter as tomatoes)
2 pounds tomatoes, sliced (sized to have same diameter as zucchini)
6 tablespoons California extra-virgin olive oil
2 onions, sliced
2 red peppers, seeded and chopped
2 eggplants, cubed
1 clove garlic, minced
4-5 pinches of savory and thyme, mixed
1 bunch basil – chopped
1 bulb fennel – sliced
3-4 tablespoons sherry wine vinegar
Salt, freshly ground pepper
Optional: ½ cup freshly grated parmesan cheese or fine breadcrumbs
Assembly
Preheat oven to 350 F.
Heat (3) tablespoons of olive oil in a large, thick bottomed pot. Add the onions, garlic, peppers and fennel. Sweat out slowly over medium heat. Season with salt and pepper. Cook gently, stirring occasionally, until vegetables have softened, about 45 minutes. Add the eggplant and basil and cook for an additional 15 minutes.
Place the cooked vegetables in the bottom of a shallow baking dish. Arrange the zucchini and tomato slices on top, overlapping in rows. Sprinkle with savory and thyme. Season with salt and pepper and sprinkle with (2) tablespoons of olive oil. Bake for 30 minutes.
Remove the dish from the oven, and drizzle with the remaining olive oil. If using breadcrumbs or grated parmesan, sprinkle over the top of the gratin. Bake for an additional 15 minutes or until cheese has melted and bread crumbs are golden.
Click here to see the full cooking demonstration which aired live on June 18, 2009.
On May 17, Chef Cal Stamenov and Pastry Chef Ben Spungin both participated in the Star Chefs and Vintners Gala which benefits Meals on Wheels of San Francisco. Held at Fort Mason Center, the event featured an illustrious line-up of culinary talents, along with the most celebrated vintners of Northern California.
GUEST CHEF & FRIEND
Chef Cal Stamenov just returned from the Chefs’ Holiday events at the Ahwahnee Hotel in Yosemite. There he teamed up with Annie Somerville of Greens, San Francisco and Jesse Cool of Flea Street Cafe, Menlo Park for a week focusing on organic and sustainable cooking. Each session features a “Meet the Chefs” reception, cooking classes and demonstrations, behind-the-scenes kitchen tours and a five-course Chefs’ Holidays Gala Dinner.
1 onion – diced / 2 tablespoons extra virgin olive oil / 1 teaspoon salt / fresh ground pepper / 2 cups white wine / 1 Italian striped squash (about 2 lbs.) / 3 cups chicken stock / 2 cups cream / ¾ cups butter / ¾ cup honey / 2 apples - diced
Cut squash in half lengthwise. Remove seeds, and spread ½ cup butter, salt, pepper, and honey over both sides. Bake in a casserole dish in oven for 45 minutes to an hour at 350°. Let cool and remove skin.
Sauté onion and apples with olive oil until translucent. Add white wine and salt and pepper to taste. Reduce by half, then add chicken stock, squash, and cream. Simmer for 30-45 minutes. Puree with butter and adjust seasoning.
2 tbs. olive oil /
½ cup milk / 2 cups heavy cream / 142 grams egg yolks / 100 grams sugar / ¾ cup sugar pie purée* / ¾ tsp. cinnamon / ¾ tsp. ginger / ¼ tsp. nutmeg
Stirring slowly, heat milk, cream, sugar pie purée, spices and sugar until first bubble appears. Slowly add hot mixture to egg yolks while whisking quickly. Once all is combined, strain immediately into a bowl that is sitting on ice. Cool, stirring occasionally. Refrigerate at least 2 hours.
Fill 6 custard cups with brûlée base, place in a Dutch oven baking dish and fill with water until it reaches half way up the sides of the custard cup. Cover and place in the oven at 325 degrees. Bake 25-35 minutes until set – no jiggling in the center. Cool and chill. Garnish with pumpkin nougatine.
* For purée: Cut squash in half lengthwise. Remove seeds, and place skin side up on a flat baking sheet. Bake 12-20 minutes at 350°. Let cool and remove skin. Place in mixer and blend until smooth. Strain through fine sieve.
Pumpkin Nougatine
2 and 2/3 cup sugar / 1/2 cup corn syrup / 5 T. butter / 3 cups pumpkin seeds-toasted / 3/4 t. baking soda / 1/2 t. salt
Heat sugar, corn syrup, and butter for 12 minutes until a light caramel color. Remove from heat and add pumpkin seeds, baking soda and salt. Mix to combine. Spread mixture onto a silpat and allow to cool. Break into pieces.







