This was no ordinary potluck. It was a get-together of food people--those whose careers at the LA Times ended in the past couple of years. There were writers, editors, kitchen experts, friends, family members, supporters and a few still employed.
Some had been out long enough to find new jobs or develop new, entrepreneurial careers. Others were so freshly cut that they were in pain, wondering why years of diligent work, talent and expertise had earned them only an exit visa.
What sort of dish do you take to such an event? It hardly mattered. To make sure everyone was fed, the hostess had ordered enough food to cover a sizable table. Wine, Champagne, soft drinks and beer covered another table.
Contributions around the fringe included a big red pot of beans, homemade sourdough bread, cakes baked from scratch, cookies and a pie. They were all delicious, because experts had made them. I brought a casserole of ratatouille flavored with pesto that a chef friend had made for me.
We talked, even laughed, ate a lot and voted to hold another gathering next year, because only jobs had been cut, not friendships.
RATATOUILLE WITH PESTO
1 eggplant, about ¾ pound
Salt
1 ½ pounds roma tomatoes, peeled, seeded and diced
1 pound zucchini
1 large green bell pepper
1 large red bell pepper
1 onion, quartered and sliced
2 sprigs oregano
2 sprigs thyme
1 sprig Italian parsley
3 tablespoons olive oil
1 onion, quartered and sliced
1 clove garlic, minced
Freshly ground pepper
¼ cup homemade or store-bought pesto
Cut off the top and bottom of the eggplant. Peel, then cut into ¾-inch cubes. Place in a colander. Sprinkle with 1 ½ teaspoons salt and mix. Let stand until the liquid emerges, about 30 minutes. Working with one handful at a time, wrap in paper towels and squeeze gently to extract the moisture. Set aside.
Prepare the tomatoes and set aside.
Quarter the zucchini lengthwise, then cut crosswise into ½-inch pieces
Cut the green and red bell peppers into ¾-inch dice.
Tie the oregano, thyme and parsley together to make an herb bouquet.
Heat the olive oil in a Dutch oven. Add the onion and garlic and cook until tender but not browned, about 12 minutes. Season with a dash salt and several grinds of pepper.
Add the zucchini and cook 3 minutes, stirring occasionally. Add the green and red bell peppers and cook 3 minutes.
Add the eggplant, tomatoes and the pesto and stir. Season with salt and pepper to taste. Place the herb bouquet in the mixture. Cover and simmer gently 45 minutes. Stir 2 or 3 times.
Uncover and cook until thickened and the liquid is reduced, about 15 minutes. Remove the herb bouquet.
Serve hot or at room temperature.
Makes 6 to 8 servings.
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