We had a nice little Provencal-style meal two nights ago. I made some honey lavender chicken with some of this ratatouille and it was a huge hit. There are about a million and a half recipes for ratatouille, but I think it is nice to have your own version or method, so to speak. Here is my go at it.
Fresh corn isn't really in season yet, but this recipe makes a great substitute using the frozen variety. I've been making a lot of purées lately and this is probably the one with my favorite texture. This purée comes out very thick and intensely flavored, which was surprising to me when I first made this. The best part is it was insanely cheap to make given how much it made. Frozen corn is dirt cheap and pretty delicious if you handle it the right way.