Movie Night: Ratatouille

March · The First Year Date Passport

Anyone can cook, and tonight, you two are proving it. This one's a little bit fancy and a whole lot of fun, so put on some French café music while you prep.

Tonight's Menu

• Meal: Remy's ratatouille with crusty bread

• Snack: A French cheese board

• Drink: French 75, or a sparkling lemon fizz

• Dessert: Crème brûlée

Your Game Plan

1. That morning: Bake the crème brûlée. It needs at least 4 hours to chill.

2. 1 1/2 hours before: Slice the veggies and get the ratatouille in the oven.

3. 15 minutes before: Build the cheese board and mix your drinks.

4. Dessert time: Caramelize the tops and crack them open together.

Remy's Ratatouille

Serves 2 to 3 · 20 minutes prep, 1 hour bake

• 1 1/2 cups crushed tomatoes

• 1/2 small onion, finely diced

• 2 garlic cloves, minced

• 3 tbsp olive oil, divided

• 1 small zucchini, 1 small yellow squash, 1 Japanese eggplant, and 3 Roma tomatoes, all sliced into thin rounds

• 1 tsp fresh thyme leaves

• Salt and pepper

• Crusty bread, for serving

1. Heat the oven to 375°F. Cook the onion and garlic in 1 tbsp olive oil until soft, then stir in the crushed tomatoes and a pinch of salt. Spread in the bottom of an 8- or 9-inch baking dish.

2. Shingle the sliced veggies in a spiral over the sauce, alternating colors.

3. Drizzle with the remaining oil, then sprinkle with thyme, salt, and pepper.

4. Cover with a piece of parchment pressed onto the veggies. Bake 45 minutes, then uncover and bake 15 more.

French Cheese Board

Pick three cheeses: something soft (brie), something firm (comté or gruyère), and something tangy (goat cheese). Add sliced baguette, grapes, cornichons, and a little honey.

French 75

Makes 1, so double it

Shake 1 oz gin, 1/2 oz fresh lemon juice, and 1/2 oz simple syrup with ice. Strain into a flute and top with chilled champagne. Garnish with a lemon twist.

Mocktail: Shake the lemon juice and syrup with ice, strain into a flute, and top with sparkling white grape juice.

Crème Brûlée

Makes 4 · 15 minutes prep, 40 minutes bake, 4 hours chill

• 2 cups heavy cream

• 5 egg yolks

• 1/3 cup sugar, plus about 4 tsp for the tops

• 1 tsp vanilla extract

• Pinch of salt

1. Heat the oven to 325°F. Warm the cream until steaming.

2. Whisk the yolks, 1/3 cup sugar, vanilla, and salt. Slowly whisk in the warm cream.

3. Pour into 4 ramekins set in a baking dish. Add hot water to the dish until it reaches halfway up the ramekins.

4. Bake 35 to 45 minutes, until set at the edges with a slight jiggle in the center. Chill at least 4 hours.

5. Sprinkle 1 tsp sugar over each and caramelize with a kitchen torch, or under the broiler for 1 to 2 minutes while you watch closely.

Part of The First Year Date Passport from Flower City Ceremonies.