And I’m back…

Posted in Family, Wine on April 22nd, 2012 by nita – Be the first to comment

I’m back! Well, back to blogging that is. I’ve had a few very hectic months. What with the crazy storm in October, our trip to India in December and January, and basically just catching up since then.

I’ve taken some time to get things back in shape around the house, and all the while, have enjoyed some moments… Take a look!

India – one of my favorite photos from India. We visited both sides of our family which was amazing! We were also fortunate enough to travel through Rajasthan. While in Rajasthan, we rode camels in the desert and Manish was able to get this great shot at sunset.

At 56 – Joe finally agreed to bring one of my favorite, unique wines into the shop! The 2009 Francois Cazin Cour Cheverny. This deliciously crisp and lively white hails from the eastern part of the Loire Valley. Made entirely of the Romorantin grape varietal, white fruits and minerals take center stage while a little bit of salinity and stone fruit round out the finish. Gorgeous wine for sipping or enjoying with a variety of food for this time of year!

At home – We celebrated moments with family…

Travel – We traveled (with the girls) to our old stomping grounds of San Francisco! Caught up with old friends, visited old teachers, and saw our old apartment(s!) All the while making new memories soaking in the gorgeous scenery, enjoying dinner with new friends, and forging business relationships that will hopefully be blog-worthy in the near future! More on that later!

At work – We said farewell and good luck to a good friend and colleague. Thank goodness we will still be seeing you – but we’ll miss you at 56!

Rise to the Occassion

Posted in Dinners, Food, Pairings, Recipes, Wine on February 6th, 2012 by nita – Be the first to comment

You don’t need to justify an occasion to serve these “fancy shmancy” little puffed delights! This is one of my favorite “no nonsense make ahead” recipes that I go to any time I need a fun starter course for a meal. I usually plate the souffle aside a light salad – My favorite being a mache or mixed green salad with blood oranges (when in season.) I make a vinaigrette out of the fresh orange juice. The citrus pairs nicely with the tang and creaminess of the goat cheese, and I always make sure to have a Sancerre or other Loire Sauvignon Blanc on hand to pour alongside. Enjoy!

Straight out of the oven

Goat Cheese Souffles – makes 10 individual souffles

7 tablespoons butter (room temperature)
1 cup dry bread crumbs
1/4 cup finely grated parmesan cheese
1 1/4 cups whole milk
2 thyme sprigs
3 1/2 tablespoons flour
8 oz goat cheese
1 teaspoon salt
1/2 teaspoon black pepper
pinch of nutmeg
3 egg yolks, lightly beaten
7 egg whites (best if kept at room temperature for a bit – they will whip up much quicker this way)

you will also need: 10 ramekins (3/4 cup capacity)

Use 3 1/2 tablespoons of butter to coat 10 ramekins. Combine the breadcrumbs and parmesan cheese. Sprinkle the breadcrumb mixture and dust each ramekin, shaking out the excess. Preheat the oven to 350 degrees F.

Bring the milk and thyme sprigs to a low simmer in a small saucepan over medium high heat. Once simmering, take off heat, and let thyme infuse into the milk for 5 minutes. Melt the remaining butter in a saucepan over medium heat. Add flour, and whisk until combined. Cook over medium heat for 2 minutes. Add the thyme infused milk (not the sprigs – discard those) slowly in a steady stream, and whisk constantly. Slightly increase the heat. Whisk the mixture and bring to a simmer, about 5 minutes. Mixture should be thickening up. Add 4 ounces goat cheese and take off the heat. Whisk mixture until melted and smooth. Add salt, pepper, and nutmeg. Gradually add the egg yolks, whisking until combined. Set aside to cool for a few minutes.

Beat egg whites in a large bowl until stiff (not dry.) I mix in about 1/3 of the whites into the warm souffle base about now. Then I fold in the rest of the whites and the remaining goat cheese. Divide the “batter” into each prepped ramekin, and place it in a large metal baking pan with 2 inch sides. I use my turkey roasting pan for this. Pour just enough hot water into the pan (being careful not to pour any water on top of the souffles!) to come up about 1/2 way up the sides of the ramekins. Bake for 20 minutes. Serve immediately (in the ramekins all puffed and gorgeous) or do what I do when I entertain… I un-mold each souffle and place in a buttered glass baking dish. I keep these refrigerated until I am ready to serve. I then reheat them at 350 degrees F for 10 minutes. They puff back up slightly and are just as delicious!

Thank you

Posted in Dinners, Food, Pairings, Wine on November 19th, 2011 by nita – Be the first to comment

As Thanksgiving is quickly approaching this month, I reflect on some of the people in my life that I am truly thankful for. I am lucky. There are a lot of people in my life that inspire, encourage, and support me to be myself and follow my passion. These individuals are the reason that I have the confidence and perseverance to tackle some of the most challenging situations.

Last week, I was surprised by some of my favorite people at 55 Main in Flemington, NJ. A bunch of family and friends decided to put together a little evening in my honor – to congratulate me on my certification. Surprised, honored, flattered, touched… I can’t even find the words to express how I felt when I walked through the restaurant and saw those familiar faces clapping and “woot wooting” for me.

The menu was thoughtful, and the wine pairings made the execution even more spot on. Joe helped some of the crowd with some wine pairings (Thx JB) … so here was the menu/pairings!

Sashimi of American Red Snapper with warm sesame oil/ wakame cucumber salad/ ponzu aioli
Paired with 2008 Domaine Pinson Freres Chablis Les Clos and Parigot Rose Brut

Lobster Pot Pie with puff pastry, shellfish cream, autumn vegetables, yukon gold potatoes
Paired with 2009 Domaine Thibert Pouilly Fuisse in Magnum

Crisp Falafel Fritter with hummus, cucumber mint salsa, pita, greens
Paired with Kim Crawford SB and a lovely Greek white wine that I can’t remember the name of – forgive or please fill in the blank!

Pan Roasted Duck breast with sliced foie gras, sweet potato hash, and dried fig demi-glace
2006 Argyle Pinot Noir

Filet Mignon au Poivre with mushroom peppercorn pan sauce and glazed carrots
1999 Mas Estela Vinya Selva de mar Emporda

Pumpkin Spice Cake with apple fritter, caramel sauce, vanilla ice cream

What a fabulous evening…. Thank you (in no particular order) Shef, Umang, Jigna, Piyush, Sejal, Rick, Priti, Chirag, Meera, Karteek!!!! LOVE!

What a Line-up!

Posted in Dinners, Food, Pairings, Wine on October 8th, 2011 by nita – Be the first to comment

Inspired to host an early autumn meal for some co-worker friends, I put the following menu together for a group of 9 wine loving foodies…

Starters: Caramelized onion, prosciutto, and fig flatbreads, butternut squash shooters, assorted cheeses.

1st: Cauliflower Soup with Seared Scallop, Lemon oil, Caviar

2nd: Duck Confit Ravioli, Veal Demi, Gremolata

3rd: Roasted Squab with fresh Porcini

Dessert: Thanks to Flora, a dense and delicious chocolate cake!

This is what happens when you combine above with the cast and crew of 56 Degree Wine (and friends of 56!) Here were the wines…

NV Billecart Brut Reserve
2008 Domaine Huet Clos du Bourg Sec
2004 Fevre Chablis GC Vaudesir
2006 Bzikot PM Folatieres
2002 Roty Marsannay
2004 Arlaud Clos de la Roche GC
2007 Emidio Pepe Montepulciano d Abruzzo
1990 Ch Montrose
1990 JJ Prum Auslese

THANK YOU for the incredible wines!!!

My Birthday Dinner

Posted in Dinners, Food, Wine on September 14th, 2011 by nita – Be the first to comment

Manish treated me to the BEST birthday dinner that I have experienced in my 39 years. He didn’t need to ask where I wanted to go, he just made the reservations and made it happen on a quiet, Sunday evening. We brought our bottle of 1997 Salon blanc de blancs to elements in Princeton, and relied on Justin for the rest of our pairings. It felt like Chef Mike and his team catered the meal to please us specifically, as all of the ingredients that they used in the evening’s chef’s tasting were among our favorites.

Enjoying the Hot Mama (Manish's Maple Loch in front)

I started off with a drink called the “Hot Mama” and Manish enjoyed his Maple Loch. The hot mama was one of Mattias’ concoctions that he created for Mother’s Day. He took fresh ripe strawberries when they were in season, and put them through a steam evaporator, extracting as much flavor as he could. He took this “strawberry consomme” and reserved it to use throughout the summer. He added the juice of thai chili, some sugar, some rum, some simple syrup and some lime juice to the strawberry essence and then topped it off with a little sparkling wine. Delicious. Can you imagine if this much work went into my cocktail, what dinner was going to be like!? (Photos below can be clicked on to see larger images. They are condensed in this post for spacial reasons.)

Our amuses included a melon soup with fried jalapeno; a tuna tartare with cucumber and shiso, and a fabulous caesar salad custard that was brought out to us in a hollowed out egg shell. The custard was on the bottom of the shell (we had to scoop it out) and an incredibly aromatic and flavorful herb (salad) broth was delicately poured on top.

The composed salad showcased heirloom tomatoes, scallops, mangalitsa pork, and assorted melons and was accompanied by a basil vinaigrette, olive oil powder, and elderflower. So refreshing and balanced.

The next three courses highlighted products of the sea, always a showstopper here at elements… Kindai tuna with shaved radishes, green tomato puree, locally foraged mushrooms, turmeric cake, and honey. Exotic and rich flavors blended to perfection. Swordfish was accompanied by a carrot puree, a pistachio puree, some spelt, and roasted bell peppers. A pan seared sea bass was bathed in a coconut curry with boudin blanc puree and apples – divine!! We were offered a “snack” of a japanese omelet with slightly seared tuna on top. The omelet was more of a thin crepe style and rolled up… very cool!

The next three courses were the the heartier focus of the evening. The foie gras course was presented to us with pieces of brined foie, seared foie, foie sponge cake, black olive powder, and shiso. What an incredible marriage of flavors – I never thought brine and foie would work so well together! Next was a perfectly cooked portion of mangalitsa pork, shiso, and charred bell peppers. Our last savory course was the wagyu shabu shabu with locally foraged mushrooms. Delicious – sort of an individual “hot pot” cook your own meat sort of thing. We also were served a “snack” during these savory offerings. A small piece of cod with sauteed local mushrooms and creme fraiche.

“The Snacks”

Snack - Japanese Omelet with Tuna

Snack - Cod with Local Mushrooms and Creme Fraiche

The sweet endings to the meal were a tasting menu all on its own! First we were presented with a palate cleanser style course… Wild plum soup, chili sorbet, melons, and cream. The seasonal produce at its height of freshness was shining through – absolutely stunning.

Next was the epoisse custard with sweet onion and nectarine ice cream. Justin had just paired this with Dogfish Head Punkin Ale a few days earlier for a beer dinner. The flavors were divine and the perfect blend of savory and sweet. If I were to choose a favorite dessert, this would be it!

However, the most attractive plate on the menu was this next one… Chocolate mousse encased in a chocolate shell, vanilla ice cream, berry sorbet, and a heartfelt message.

Thank you, Manish… and thanks to elements for a most memorable birthday meal.


Posted in Wine on August 31st, 2011 by nita – Be the first to comment

I did it! I passed the level 2 Sommelier Certification through the Court of Master Sommeliers program.

Five years of absorbing the knowledge of the geniuses that I work with (hopefully they are not reading this – swollen egos don’t fit through the door at the shop;) Endless summer evenings doing blind tastings with my wine geek buddies and my sweet husband who didn’t seem to mind opening a new bottle every other night – ha!; Advice from my fellow sommelier friends on what to focus on and the do’s and dont’s for the service portion of the exam.

On August 6th, 2011… I walked through the doors of banquet hall C at the Mandarin Oriental Hotel in DC. I blind tasted, and felt that I aced it. I took the written portion of the exam, and felt even more confident. The 3rd part of the exam was the part that I was most nervous about… the service portion. I was going to be tested on either champagne service for the table, or aged red wine service. What I hadn’t prepared myself for were the slew of questions that my appointed master sommelier was going to ask. Ms Morgan was kind and very patient. It took no time for me to warm up to her and before I knew it, I felt as comfortable at that stage of my exam as I do on the sales floor at the shop – describing my favorite wines and what they pair best with. I know that I made a couple minor mistakes during the champagne service (she threw me off when she asked for 8 glasses to be poured when only 4 were at the table, and requested that she didn’t need to see the bottle nor did she need to taste….)  But she specifically met with me afterwards, handed me my certificate, and congratulated me on a very impressive performance throughout. I personally feel though that I need to practice all levels of service before I go for my third level of certification (Advanced Sommelier.) Maybe in a few years.

I can’t remember the last time I studied this hard for something. College, probably. Normally, I cringe at the thought of applauding myself – especially in my own blog. But I am damn proud, so here it goes….

“Kheema” and Chenin Blanc

Posted in Food, Pairings, Recipes, Wine on August 24th, 2011 by nita – Be the first to comment

I don’t know if it was the fresh picked jersey tomatoes, the incredibly aromatic home-grown herbs, or the cook’s loyalty to the recipe that made this meal a bit more multi-dimensional than usual…. but this was the best “Kheema” I’ve had in a long time, and the perfect pairing to go alongside. Kheema is something that my kids call “Indian Sloppy Joes” or “Indian style Chili.” It’s usually some sort of finely chopped or ground meat cooked with a bunch of aromatic spices and vegetables, served usually with naan. I had to blog about my meal, because last week, Manish made the most INCREDIBLE Kheema I’ve ever tasted.

Yes, that’s right… I said Manish. He actually taught me how to cook years ago, but claims that he “forgot” ever since I’ve honed my skills. Well, he was the one that was cooking this time. And, instead of what I call the “Indian mom technique” of estimating the ingredients and never jotting them down so as to remember how to make it the exact same way over and over again (the way my moms cook and the way that I often cook,) he followed a recipe to the TEE. The resulting dish had depth, such flavor, and such vibrancy. I can credit the seasonal produce to a certain degree, but let’s face it… Manish deserves a lot of the credit! His finesse and loyalty to adhere to the recipe was much appreciated :) My lesson learned: some things are better left un-touched (ie don’t mess with a good recipe!) Here it is!

Kheema Matar (Chopped Meat and Peas) from the late Ismail Merchant’s Passionate Meals

3 tablespoons vegetable oil
1 large onion, quartered and sliced
4 garlic cloves, peeled and chopped fine
1 tablespoon fresh ginger, peeled and grated
2 teaspoons garam masala
1 1/2 teaspoons salt
1/2 teaspoon ground cayenne pepper
1/4 teaspoon turmeric
1 cinnamon stick
2 cardamom pods, slightly crushed
1 1/2 lbs meat (I have used ground chicken or ground turkey OR I have chopped the meat very fine – you can alternatively use beef or lamb but the cooking times will increase slightly so as to cook the meat through thoroughly)
2 tablespoons plain yogurt
3 medium tomatoes, finely chopped
1 cup green peas (preferably fresh but if frozen, thawed)
handful of fresh cilantro leaves for garnish

Heat the oil in a saute’ pan and cook the onion until golden brown. Add the garlic, ginger, garam masala, salt, cayenne, turmeric, cinnamon stick, and cardamom pods. Cook all the spices with the onions for about 5 minutes over a low flame. Add the meat, stirring occasionally until it starts to brown. Add the yogurt and cook for another 10 minutes.  Now add the tomatoes and peas. Cover the saute’ pan  and simmer for another 7-15 minutes. That is a large span, but the lower end is for chicken, higher end for lamb/beef. Serve garnished with coriander and with naan.

This is where the wine is made

I had the 2010 Les Grands Caves Saint Roch Vouvray with this meal. Such a perfect pairing! Vibrant stone fruits and amazing minerality keep this wine perfectly balanced. A touch of ripeness paired perfectly with the heat of the Kheema. As you may have noticed, I am a self proclaimed Chenin Blanc fanatic…. so this is a keeper for me – and such a steal at $16.50 a bottle when it’s available at 56 Degree Wine!

A Juicy Jolt for July

Posted in Food, Pairings, Recipes, Wine on July 31st, 2011 by nita – Be the first to comment

It’s July. It’s hot. There’s nothing I enjoy more this time of year than entertaining on our deck (or being a guest at an outdoor soiree,) sipping something clean and crisp, and grilling (and eating) some sort of funky creation that was inspired by a local and fresh ingredient.

This month’s perfect pairing was inspired by our latest food battle. I found myself re-creating this particular dish a few times after the cook off. I have tried several different wines with this, so I will list all three as “perfect pairings.” None of them are pink nor are they crisp…. but they are juicy and perfect with the dish. Enjoy!

Grilled Flatbreads with Raspberry Guajillo Sauce, Smoked Duck, and Ricotta Salata

For the Sauce
2 cups boiling water
3 oz dried guajillo chilies – stemmed and seeded
2 garlic cloves, chopped
2 teaspoons olive oil
2 cups fresh raspberries

3 Naan flatbreads (click here for recipe or you can purchase ready made)
olive oil
1 smoked duck breast, sliced (click here for recipe or you can purchase ready made at gourmet specialty stores or D’Artagnan)
1 small red onion, thinly sliced
1/3 cup cilantro leaves
3 to 4 oz shaved ricotta salata

For the sauce: Place dried chilies in boiling water. Let sit for 30 minutes, until chilies are softened. Reserving the soaking water, remove the softened chilies and place them in a blender with the garlic, and blend with a few tablespoons of the soaking water so as to form a paste. Place two teaspoons of olive oil in a medium saucepan, and bring to a medium high heat. Add the chili paste, and saute until fragrant, about 1 to 2 minutes. Add the raspberries and stir to combine. Add all of the soaking liquid and bring to a boil. Simmer the mixture on low for about 5 to 7 minutes. Transfer the berry sauce mixture to a blender, and blend until combined. Strain the mixture into a clean saucepan, pressing on and then discarding the solids. Simmer the mixture until slightly thickened, and is just about 1 cup. Season with salt and set aside.

Prep your grill to moderately high heat (charcoal or gas.) Brush your Naans with olive oil, and then top with about 1/4 cup of sauce on each bread. Top with the thin slices of smoked duck breast, then the thinly sliced onion, then the cilantro leaves, and then the shavings of ricotta salata. Grill until the cheese is slightly browned, and the flatbreads are completely heated through, about 5 minutes. Cut into squares and serve, passing more of the sauce if desired.

The three wines that I have tried with this and in my opinion, were very successful due to the consistent berry theme throughout are:

2006 Coume del mas Coullieure Schiste – Berries, smoke, and undertones of spice and leather make this wine a perfect match to the flatbread

2009 Domaine Georges Vernay Cotes du Rhone Sainte Agathe – Again, the smoke and the berries played the main role of this pairing, with some lovey black pepper at the end

NV Domaine Parigot Bourgogne Mousseaux Rouge Brut – A sparkling but structured Pinot Noir that can stand up to all sorts of game and many meats

Pretty in Pink

Posted in Food, Recipes, Wine on June 4th, 2011 by nita – Be the first to comment

Rose’ season has sprung, and I am happy to report that I have tasted a healthy dose of “pink” so far this year. They are created in varying shades. And although color doesn’t always give away what the flavor intensity will be, I tend to prefer the ones that are a true “blush” or “barely pink.” Crisp, mineral, and long finishing rose’s are the ones on my radar. I tend to love ones from Provence  and other southern French regions – usually boasting a wealth of flavor from the Grenache, Syrah, Mourvedre, and Cinsault grape varietals.

Most rose’s that I have come across have utilized the traditional method of “limited skin contact” during production. In other words, the red grapes are crushed, juices are extracted, and the skins are left in contact with the juice for a limited amount of time. The structure of the wine is more like a white wine than a red, due to the lack of tannin structure that you would get from longer skin contact (ie when making red wines.) There are other ways to make rose… In Champagne, for example, they vinify red and white wines separately (usually Pinot Noir or Pinot Meuniere for reds, and Chardonnay for whites) and then they blend the wines to make rose’. Another method is “Saignee,” where the winemaker bleeds off the juice after limited skin contact with the skins. The pink “must” is removed and vinified separately than the concentrated red juice that is left over. Essentially, rose is considered to be a byproduct of red wine fermentation in this method.

There are three rose’s that I have come across so far this year that have “WOWed” me. One is a favorite of mine that year to year has remained consistently high quality. One is a very unique result of brilliant wine-making, and one is perhaps my new all around favorite – in price and quality, but unfortunately not in quantity, as I have yet to acquire any for myself! See the descriptions below and enjoy the recipe with any of these, or your favorite pink!

2010 Domaine du Bagnol Cassis Rose – A gorgeous blend of Grenache, Cinsault, and Mourvedre…  Melon, berries, stone fruits, and lots of minerals. This wine is so complex! Super long finishing, and perfectly balanced acidity. I know that I say this every year about the current vintage, but the 2010 just might be my favorite!

2010 La Crotta di Vegneron Pinot Noir Bianco (Rose) Vallee d’Aosta – This is 100% Pinot Noir vinified off the skins for 5 months. The high altitude of the vineyard yields the unique fruit for this fabulous terroir driven wine. This producer farms organically, and they use the same grapes to make their fabulous red version of the Pinot. Don’t let the color throw you – this “barely pink” wine is full of texture and flavor. Rainier cherries, red berries, and serious minerality provide the backdrop for this complex and long finishing rose. This one is still available at 56 Degree Wine!

2010 Mas de Cadenet Rosé Sainte Victoire – This is by far the most value driven, and complex rose of the year! Gorgeous white flowers, red berries, melons, and sweet red fruit give way to sea shells and minerality. The color is a perfect blush… Another wine that lingers on the palate and screams “drink me now!” I was fortunate to enjoy this on my deck last week on Memorial Day, and I will have to wait until July for our next shipment. The magnums come in stunning bottles and may be the centerpiece at our next outdoor soiree :)

Mussels with Sausage and Herbs

2 teaspoons olive oil
1/2 lb smoked sausage, diced (I’ve used chorizo in the past but you can use whatever you prefer)
3 garlic cloves, peeled and sliced thinly
2 lbs mussels, cleaned and debearded
1 large tomato, seeded and diced
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons chopped fresh oregano
3/4 cup white wine
1/4 cup water
1 tablespoon butter
chopped fresh parsley

In a large saute pan, warm the olive oil over medium heat and add the garlic and sausage. Saute for 3 to 5 minutes, being careful not to burn the garlic. Add next 4 ingredients and stir well. Add the wine and the water, cover the pan, and cook over medium heat for about 7 minutes, shaking the pan once. Most of the mussels should have opened by now. Uncover and simmer until the liquid is reduced by about half, about 3 to 5 minutes. Add the butter and mix into the sauce. Transfer the entire contents of the pan to a serving bowl, sprinkle with parsley, add crushed black pepper and salt (if needed,) and serve with crusty garlic bread. (Discard any unopened mussels.) Serves 4.


Posted in Food, Recipes, Wine on June 3rd, 2011 by nita – Be the first to comment

There is no better way to celebrate the summer than with its bounty! My next post will be featuring a rose’ wine and seafood pairing… so I wanted to supply you with a spectacular vegetarian option for the wine pairing… Ratatouille! Enjoy!


1 large onion, peeled and sliced
3 large garlic cloves, peeled, and minced
1/4 cup olive oil, or more if needed
1 eggplant (approx 1 lb) cut into 1 inch chunks
1 small yellow squash, cut in half lengthwise, then into half moons
1 small zucchini, cut in half lengthwise, then into half moons
1 red bell pepper, chopped
1 1/2 cups canned diced tomatoes (I like San Marzano – I get the whole tomatoes and chop them myself)
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon fennel seeds
1 teaspoon salt
1/2 cup shredded basil leaves
1 garlic clove, minced
1 tablespoon olive oil
1 cup fresh breadcrumbs (made from processing firm white bread slices into crumbs)

In a large saute pan, cook the onion and the garlic in 2 tablespoons olive oil over medium heat, stirring until onion is translucent. Add the remaining 2 tablespoons oil to the pan, and increase heat to medium high. Add the eggplant, and cook until it is softened, about 8 minutes. (You might need extra oil at this step.) Stir in the next three ingredients and cook for 10 minutes. Stir in the tomatoes, and cook for 5 minutes, or until all the vegetables are tender. Stir in the next 6 ingredients, and add cracked pepper to taste. Mix for about a minute over the heat. At this point, you can refrigerate the ratatouille and use the next day.

If made ahead of time, warm the ratatouille over the stove. Add the shredded basil and set aside (tasting for seasoning and adjusting accordingly.) In a small skillet, saute the 1 minced garlic clove in the tablespoon of olive oil over moderate heat, about a minute. Add the fresh breadcrumbs and saute until crumbs have crisped up, about 5 minutes.

Place servings of ratatouille in individual bowls or plates, top with the garlic breadcrumbs, and enjoy with your favorite rose’! Serves 4.