HUNGRY GERALD

BSK makes the best Ratatouille and sea scallops. Her Ratatouille secret is layering the vegetables` (eggplant. zucchini, peppers, tomatoes, onions,garlic,) one by one. Capers are mixed in when the melange is done. Amateur cooks  throw all the into the pot together. Add olive oil and stock. Turn on the heat. Result: Soggy mush. As to scallops—BSK cuts away the inedible muscle and sears the scallops until very slightly brown, juicy and delicious. Last night, BSK topped quinoa with the  Ratatouille and placed the scallops on the side. Dreamy supper.