Bienvenue à la classe de français.--LHS French Classes

November 8, 2019

8 novembre 2019 

Bienvenue à la classe de français.----

The 2019-2020 French classes are off to a great start this school year.  French I is busy learning about ER verbs, which are the main of verbs in the French language.  

French II has covered IR verbs, RE verbs, adjectives that come before a noun, and now clothing.

French III has completed their cooking projects. They were very interesting this year. A recipe for Ratatouille will be included at the end of this article.

French IV is winding up their activities on the future tense, and will soon be taking a test.  

Recipe for Ratatouille---It is delicious. Enjoy!  Bon Appétit!

Ingredients---for 8 servings

VEGGIES

  • 2 eggplants
  • 6 roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis

SAUCE

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • salt, to taste
  • pepper, to taste
  • 28 oz can of crushed tomatoes
  • 2 tablespoons chopped fresh basil, from 8-10 leaves

HERB SEASONING

  • 2 tablespoons chopped fresh basil, from 8-10 leaves
  • 1 teaspoon garlic, minced
  • 2 tablespoons Chopped fresh parsley
  • 2 teaspoons fresh thyme
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons olive oil

Preparation

  1. Preheat the oven for 375˚F (190˚C).
  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  5. Mix herb seasoning ingredients and pour over the cooked ratatouille.
  6. Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  7. Bon Appétit!

 

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