![\"199\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/07\/1992.jpg\")
<\/a><\/p>\nSaffron Ratatouille<\/strong><\/p>\n Whenever I use saffron, I remember the time when I was working in the kitchen of a French hotel.<\/p>\n <\/p>\n It was over 15 years ago.<\/p>\n Whenever we had to use saffron, we had to go to the executive chef’s office and ask him for it.<\/p>\n He kept a small box of saffron in the top drawer of his desk, and he would hand it to you in person.<\/p>\n I always thought it was kind of silly, but I didn’t know how expensive saffron was at that time (lol).<\/p>\n Now I have a small jar of saffron in my spice drawer. I don’t use it very often, but when I do, I feel special, and then I smile because I feel silly at the same time.<\/p>\n Ratatouille is one of my summer time favorite dishes, but this unique saffron flavor makes this simple dish even more wonderful.<\/p>\n I can’t wait to eat this with pasta!<\/p>\n \u30b5\u30d5\u30e9\u30f3\u30e9\u30bf\u30c8\u30a5\u30a4\u30e6<\/strong><\/p>\n \u30b5\u30de\u30fc\u30b9\u30af\u30aa\u30c3\u30b7\u30e5<\/a>\u3001\u3082\u3046\u3061\u3087\u3063\u3068\u6b8b\u3063\u3066\u3044\u305f\u306e\u306f\u3001\u30e9\u30bf\u30c8\u30a5\u30a4\u30e6\u306b\u3057\u307e\u3057\u305f\u3002<\/p>\n \u30ba\u30c3\u30ad\u30fc\u30cb\u306e\u4ee3\u308f\u308a\u3067\u3059\u3002<\/p>\n \u5927\u4e8b\u306b\u5927\u4e8b\u306b\u4f7f\u3063\u3066\u3044\u308b\u30b5\u30d5\u30e9\u30f3\u3001\u3059\u3053\uff5e\u3057\u5165\u308c\u305f\u3060\u3051\u3067\u3001\u672c\u5f53\u306b\u3044\u3044\u5302\u3044\u3002<\/p>\n \u3053\u308c\u3092\u305f\u3063\u3077\u308a\u30d1\u30b9\u30bf\u306b\u304b\u3051\u3066\u98df\u3079\u308b\u306e\u304c\u697d\u3057\u307f\u3067\u3059\u3002<\/p>\n \u4eca\u671d\u306f\u30d5\u30a1\u30fc\u30de\u30fc\u30ba\u30de\u30fc\u30b1\u30c3\u30c8\u306b\u3066\u3001\u304d\u308c\u3044\u306a\u30b5\u30eb\u30d3\u30a2\u3092\u898b\u3064\u3051\u307e\u3057\u305f\uff5e\u3002<\/p>\n \u3044\u308d\u3044\u308d\u9055\u3046\u8272\u306e\u82b1\u3092\u3042\u308f\u305b\u305f\u82b1\u675f\u304c\u591a\u3044\u4e2d\u3001\u3053\u3046\u3084\u3063\u3066\u4e00\u7a2e\u985e\u3060\u3051\u306e\u82b1\u675f\u3063\u3066\u306a\u305c\u304b\u5c11\u306a\u3044\u306e\u3067\u3059\u3088\u306d\uff5e\u3002<\/p>\n \u500b\u4eba\u7684\u306b\u306f\u5358\u54c1\uff08\u540c\u3058\u7a2e\u985e\u540c\u3058\u8272\uff09\u3001\u307e\u305f\u306f\u540c\u3058\u8272\u306e\u7d44\u307f\u5408\u308f\u305b\uff08\u9055\u3046\u7a2e\u985e\u3001\u540c\u3058\u8272\uff09\u306e\u82b1\u675f\u304c\u597d\u304d\u3002<\/p>\n \u5411\u65e5\u8475\u3068\u8ff7\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u4e45\u3057\u3076\u308a\u306b\u9752\u3044\u82b1\u3082\u3044\u3044\u3067\u3059\u306d\uff5e\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Saffron Ratatouille Whenever I use saffron, I remember the time when I was working in the kitchen of a French hotel.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,29],"tags":[],"class_list":["post-36528","post","type-post","status-publish","format-standard","hentry","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36528"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36528\/revisions"}],"predecessor-version":[{"id":36560,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36528\/revisions\/36560"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3 cloves garlic, chopped
\n1 red onion, chopped
\n2 peppers, cut into bite size pieces
\n2 summer squash or zucchini, or 1 squash and 1 eggplant
\n2 tomatoes, chopped
\n1 can diced tomatoes
\nsaffron
\nsugar
\nsalt and pepper
\nchopped parsley1. Sautee garlic in olive oil.
\n2. Add onion and continue to cook.
\n3. Add peppers and squash, and continue to cook.
\n4. Add tomatoes, saffron, sugar, salt, and pepper.
\n5. Continue to cook until the vegetables are tender and stew-like. Serve with parsley.<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"