Ratatouille and Corn Chowder

Sweet Corn Chowder, Semolina & Sesame Seed Batard, Frissee Salad

• Heat the soup to a simmer. Simmer 1-2 minutes. Serve with freshly cracked black pepper. I also think it need s a pinch of salt..

• Warm the bread.

• Dress the salad.

Ratatouille, Polenta, & Chioggia Beets w. Fennel

• Unwrap the polenta and cut each piece into 6-8 smaller pieces. Pat them dry.

• Heat a generous portion of oil or butter or both in a non stick or well seasoned sauté pan - enough to just cover the pan bottom. Heat over medium high. When hot, add the pieces of polenta. Start with the 'skin' side down first. Work in batches and do not over crowd the pan. Pan fry them 3-4 minutes per side to brown and crisped. Manage the heat and oil to keep them frying nicely. Transfer to paper towels, then serving plates.

• Remove the basil sprigs, separate the leaves and finely chop them into little ribbons called 'chiffonnade." You can stack the leaves and do several at once. Be as fancy as you like, or not at all.

• Heat a little olive oil ( yes, olive - you'll not often find me calling for this here; this is the exception that proves the rule) in a sauté pan over medium. Do not allow it to become very hot and /or smoke. When hot, very gently add the ratatouille. Toss the ingredients together and allow the dish to simmer over medium 2-3 minutes to become hot and for all the ingredients to marry. Season with S and P, fold in the basil chiffonade and serve over the polenta pieces.

• Serve the beet salad chilled.