< Previous1 small Thai eggplant (see Note), halved lengthwise5 Padrón or shishito peppers1 small yellow squash, halved lengthwise1 small zucchini, halved lengthwise20 cherry tomatoes1 cup fresh herbes de Provence (see Note)1⁄4 cup Old- School Red Wine Vinegar (page 34)1⁄4 cup “gold standard” olive oil (see page 23), plus more for drizzlingKosher salt and freshly ground pepper2 cups brodo (see page 115)1 small yellow onion, brûléed (see Note)1 cup tomato passato (see Note)2 tablespoons salted cultured butter1⁄4 cup Nicoise olives10 squash blossoms4 ounces Banon goat cheese1⁄4 cup bread crumbs (see page 27)We can thank a famous animated French rodent for breathing fresh life into this rustic peasant vegetable dish from Provence. But long before chef Thomas Keller’s Disney- fied version came along, ratatouille was just an herb stew that featured zucchini, squash, tomato, and eggplant. Ratatouille adheres to the mantra that if it grows together, then it belongs together. However, don’t be fooled by the simplicity of this recipe. It’s a total showstopper that’s elevated by the quality of its components—make sure you source high- quality local ingredients—and a proper cooking technique.1 Preheat the grill to medium- high.2 In a large bowl, combine the egg plant, Padróns, squash, zucchini, 15 cherry tomatoes, 1⁄2 cup of the herbes de Provence, 1⁄8 cup of the vinegar, and the olive oil and season with salt and pepper. Using your hands, mix everything together.3 Transfer the vegetables to the grill and cook until just warmed up; about 10 minutes for the zucchini, squash, and eggplant, and just 5 minutes for the Padróns and tomatoes. Using tongs, remove the vegetables from the grill when they are ready.4 In a large, heavy saucepan over medium heat, combine the brodo, onion, tomato passato, remaining 5 cherry tomatoes, and 2 tablespoons herbes de Provence. Cook, stirring occasionally to prevent sticking, until highly aromatic, about 15 minutes.5 Carefully place the tomato mixture in a blender, add the butter and remaining 1⁄8 cup vinegar, and blend until smooth. 6 Return the blended tomato mixture to the saucepan. Add all the grilled vegetables, the olives, squash blossoms, and remaining herbes de Provence. Stir to combine and then let the mixture rest, off the heat, for 10 minutes.7 Spread goat cheese in the bottom of four pasta bowls and then pour the vegetable mixture on top. Garnish each dish with bread crumbs and a drizzle of olive oil. Serve immediately.notes You can substitute any eggplant variety for Thai eggplants; just be sure to cut larger ones into the same size pieces as the squash and zucchini.Fresh herbes de Provence are a com bination of bush basil, thyme, rosemary, lavender, and parsley.To make yellow onion brûlée, follow the procedure for Red Onion Brûlée on page 173, using 1 small yellow onion, 1 teaspoon olive oil, and a pinch of salt.Passato is passed tomato or tomato sauce with just tomato, salt, and extra- virgin olive oil as ingredients.RATATOUILLE NICOISEServes 4162HOUSE OF VINEGAR2 cups sugar3⁄4 cup unsalted butter, at room temperature1 egg, plus 1 egg yolk21⁄2 cups all- purpose flour1⁄2 cup cocoa powder1 teaspoon baking soda1⁄2 teaspoon kosher salt11⁄2 cups stout or milk stout beer (preferably Mom Jeans from Hoof Hearted Brewing) or bourbon, if you’re feeling randy2 tablespoons Greenhouse Tavern– Style Craft- Beer Vinegar (page 32)1 teaspoon pure vanilla extractIce cream, Stabilized Whipped- Cream Topping (see page 204), or Raspberry-Vinegar Jam (page 192) for servingEvery year, we host a “Metal as Fuck” dinner at the Greenhouse Tavern. As you can guess, everything we serve at the meal— from the burgers to the dessert— has a certain darkness to it, all of it inspired by the coolest evil crap we can think of. For example, take the backstory behind this vinegar- based cake. In the 1200s, an Italian dark- arts practitioner named Dracosia advised a powerful Genoan family during a war. When he failed to help them, he was prosecuted for practicing black magic and stripped of his name. The new name he and his descendants received was “Boccanegra,” which means “black mouth.”Apologies for the following corniness, but when we first whipped up the dinner’s chocolatey, boozy cake, I totally fell under its spell. And that’s not even the best part about the cake; every single bite an attendee takes leaves his or her mouth pitch- black. I knew this cake was the perfect dessert for the “Metal as Fuck” dinner. It’s a proper tribute to the (admittedly incompetent) darkness- loving weirdo. Now that’s freakin’ metal.1 Preheat the oven to 350°F. Butter an 8- to 10- inch cake pan.2 In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, butter, egg, and egg yolk at medium speed until soft ribbons form, about 5 minutes. Turn the speed to low and slowly stream in the flour, cocoa powder, baking soda, and salt. Once com-bined, add the stout, vinegar, and vanilla and keep mixing to fully incorporate. Pour the batter into the prepared pan.3 Bake until the cake is set, a tooth-pick inserted into the center comes out clean, 30 to 40 minutes. Let cool to the touch. (The cake will keep, covered and at room temperature, for up to 1 week.)4 Slice the cake into wedges and serve topped with ice cream, whipped cream, or jam.BOCCANEGRA (CHOCOLATE- VINEGAR CAKE)Makes one 8- to 10- inch cake209vinegar- Based dessertsIce cubes1 sugar cube3 dashes Peychaud’s bitters11⁄2 ounces rye whiskey11⁄4 ounces Pernod11⁄4 ounces white wine1 barspoon Greenhouse Tavern– Style Craft- Beer Vinegar (page 32)Strip of orange peelSince 1850, French American New Orleanians have popularized two beloved yet distinct Sazeracs. The original Sazerac was a traditional style of brandy from France; currently, Sazerac is also a rye whiskey created by Buffalo Trace Distillery in Kentucky. However, “Sazerac” is most commonly associated with the cocktail we’re preparing. French settlers found it easier to source American rye- style Sazerac than importing French Sazerac. Because of this sourcing ingenuity, we can now enjoy the seemingly simple yet complex drink (flavorwise) of vinegar, rye, and Pernod.1 Fill a rocks glass all the way with ice. Let it chill while you prepare the other ingredients.2 In a second rocks glass, muddle together the sugar cube and Peychaud’s; it should look like there’s been an accident in some sand once you’re done. Add the rye.3 Dump the ice from the chilled glass. Add the Pernod, wine, and vinegar and swish and rinse the mixture around the glass, then gently pour the liquid into the sink as you slowly turn the glass in a circular motion.4 Strain the rye mixture into the chilled, rinsed glass. Using the pointer finger and thumb on each hand, twist the orange peel over cocktail, releasing all of the essential oils and citrus aroma. Finally, rim the glass with the twisted peel and garnish. Serve immediately.ORANGE- VINEGAR SAZERACMakes 1 cocktail222HOUSE OF VINEGARWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >