Ratatouille consists of a well-known pairing of zucchini, eggplant, tomatoes, bell peppers, onions and herbs. All these ingredients reach their peak in August and each one of them resembles the pure taste of summer. Unfortunately when prepared as a ratatouille, the classic vegetables lose both their vivid color spectrum as well as their distinct textures. For this dish I wanted each and every ingredient to stand for its own with it’s unique taste, color and texture. Of course in the final result the flavors didn’t melt together as in a classic ratatouille. But served in this decomposed way, many different combinations of the vegetables can be discovered and enjoyed.
During the last month I finally managed to finish a huge project. Some of you, who might have seen me on Hungarian or German television might already know, that for the last 5 years I was working as a research assistant at the local university here in Erlangen. Next to teaching students about the beauty of computer science, I also worked on my PhD thesis. The final oral exam took place two weeks ago, where I did pretty well and so I finally extended my name with a Dr.! Of course the exam was followed by celebrations lasting more than 3 days, which seemed to be a little bit too much: I spent the next few days in bed with a flu.
The first PhD celebration is traditionally held just after the final oral exam with my family and my fellows. Since my colleagues know that I love cooking, I had to come up with some original ideas for my menu. Unfortunately, I didn’t have any time to cook on the day before my final exam, so I searched for a local catering service willing – and able – to cook the ideas I had in mind. The catering I picked did a tremendous job. Everybody loved the appetizers, main courses and desserts – which were mostly not only vegetarian, but vegan. It’s funny, that unless a dish is not explicitly emphasized as vegan, people don’t really seem to miss the meat from their plates. One of the appetizers was this simple, yet very tasty terrine made of bell peppers and eggplant.