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  • Beggars Purses With Spicy Ratatouille And Garlic Creme Frai

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    Beggars Purses With Spicy Ratatouille And Garlic Creme Frai
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Heavy whipping cream
    • 1 Tbsp. Lowfat sour cream
    • 2 x Cloves garlic, chopped
    • 2 tsp Minced fresh parsley Salt Freshly grnd black pepper
    • 1 c. All-purpose flour
    • 2/3 c. Lowfat milk
    • 2 x Large eggs
    • 2 x Cloves garlic
    • 2 tsp Butter, melted
    • 1 pch salt
    • 1 Tbsp. Extra virgin olive oil
    • 2 tsp Extra virgin olive oil
    • 3 x Cloves garlic, minced
    • 1/2 x Red onion, diced
    • 1 sm Eggplant, diced
    • 1/2 c. Sliced button mushrooms
    • 1 sm Yellow squash, diced
    • 1 sm Zucchini, diced
    • 2 x Tomatoes, halved, seeded, and diced
    • 1 x Roasted red bell pepper, peeled, seeded, and diced
    • 2 x Roasted poblano chiles, peeled, seeded, and diced
    • 2 tsp Tomato paste
    • 2 tsp Minced fresh basil
    • 1 tsp Minced cilantro Salt Freshly grnd black pepper
    • 6 x Chives

    Directions

    1. To prepare the Garlic Creme Fraiche, combine the cream and lowfat sour cream in a small bowl and whisk together. Cover and let stand overnight at room temperature.
    2. To prepare the crepes, place the flour, lowfat milk, and Large eggs in a blender and puree till smooth. Add in the garlic, melted butter, and salt and puree again. Heat a few drops of the extra virgin olive oil in an 8-inch nonstick saute/fry pan over high heat. Add in about 2 Tbsp. of crepe batter, or possibly just sufficient to coat the bottom of the pan. Swirl the pan to proportionately coat the bottom with the crepe batter. Cook till the crepe is golden, 2 to 3 min. Turn the crepe with a spatula and cook for about 30 seconds. Remove the crepe from the pan and set aside on a plate. Re-oil the pan and repeat with the remaining batter.
    3. To prepare the ratatouille, heat the extra virgin olive oil in a large saute/fry pan over high heat till very warm. Add in the garlic and onion and saute/fry till fragrant, about 2 min. Add in the eggplant and cook for about 3 min to sear, then turn and cook for another 3 min. Add in the mushrooms, squash, zucchini, and tomatoes, and saute/fry for about 2 min. Add in the bell peppers, poblanos, and tomato paste and stir to mix well. Add in the basil and cilantro and cook for 3 to 4 min.
    4. Season to taste with the salt and pepper. Keep hot till ready to serve.
    5. To finish the Garlic Creme Fraiche, add in the garlic, parsley, salt, and pepper and mix well. Place in the refrigerator to refrigeratecompletely before using, 1 to 2 hrs.
    6. When the creme fraiche is chilled, prepare the purses. Lay the crepes on a work surface. Divide the ratatouille proportionately among them, placing it in the center of each one. Soak the chives in a bowl of very warm water for about 1 min. Using your fingers, lift the sides of the crepes and gently tie them with a chive just above the filled bundle.
    7. Place 1 purse on each plate. Drizzle with the creme fraiche and serve hot or possibly at room temperature.
    8. 4

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