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Bake for 20 to 25 minutes or until the cheese is melted, the vegetables are hot, and the egg whites are set but the yolks are still soft. Sprinkle with the 2 tablespoons of basil right before serving.

NOTE

The ratatouille can be made up to 1 day ahead. Cover and refrigerate until ready to use.

SERVES 4

RATATOUILLE

8 ounces unpeeled eggplant, chopped into ¾-inch pieces (3 cups)

8 ounces zucchini, halved lengthwise and sliced crosswise ½ inch thick (1 ½ cups)

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 small green bell pepper, seeded, deveined, and coarsely chopped

3 garlic cloves, minced

3 large tomatoes, seeded and chopped (2 ½ cups)

¼ cup chopped fresh basil

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

4 eggs

Pinch of kosher salt

2 or 3 grinds of pepper

1 cup lightly packed shredded Gruyère cheese (about 5 ounces)

2 tablespoons chopped fresh basil

Bangkok-Style Chicken Saté

Vendors with roadside braziers line the streets of Bangkok, each selling his or her own specialty. The charcoal smoke coming from the saté stands is especially appealing as the vendors quickly turn their browned and glazed skewers to catch the searing heat. Adjust the amount of red curry paste to your taste. It’s spicy and the Thais use a lot of it, but the recipe is a toned-down version. Satés are versatile, perfect for a main course or as an appetizer.

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To make the chicken: Put the chicken strips in a large resealable plastic bag. Whisk together all of the remaining ingredients in a small bowl and pour over the chicken. Seal the bag, put in a shallow pan, and refrigerate for 8 hours or overnight to marinate, turning the bag occasionally.

To make the sauce: Stir together the peanut butter and the curry paste and slowly whisk in the coconut milk. Whisk in the fish sauce and the sesame oil. Stir in the cilantro.

Preheat the grill to medium. Have eight 10- to 12-inch metal or wooden skewers ready (see Note). If using wooden ones, soak them in water for at least 20 minutes to avoid charring. Remove the chicken from the marinade and discard the remaining marinade. Thread the chicken lengthwise onto the skewers.

Oil the grill grate. Grill the skewers, covered, over medium heat or coals for 7 to 9 minutes or until no longer pink in the center, turning once. Garnish with the peanuts and cilantro sprigs. Serve with the lime wedges (to squeeze over the chicken) and peanut sauce.

NOTES

Stir the coconut milk before using to incorporate the thick cream that rises to the top with the milk below.

To serve as an appetizer, thread 1 piece of chicken on each of 16 wooden skewers.

SERVES 4

AS A MAIN COURSE OR 16 AS AN APPETIZER

CHICKEN

4 boneless, skinless chicken breast halves (about 1 ½ pounds), cut lengthwise into ½-inch strips

½ cup coconut milk (see Note)

1 tablespoon canola oil

3 garlic cloves, minced

2 teaspoons fish sauce

1 to 2 teaspoons red curry paste

PEANUT SAUCE

½ cup crunchy peanut butter

1 to 2 teaspoons red curry paste

¾ cup coconut milk

1 tablespoon fish sauce

1 teaspoon dark sesame oil

1⁄3 cup chopped fresh cilantro

¼ cup salted roasted peanuts for garnish

Cilantro sprigs for garnish

Lime wedges for garnish

Chicken, Basil, and Corn Cakes

Like crab cakes, these chicken and corn cakes embody the taste of summer. Made with shredded cooked chicken, fresh-from-the-cob corn, and fresh basil, they’re a tribute to summer’s bounty. The cakes can be mixed and shaped ahead of time but should be served immediately after cooking.

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Whisk together the mayonnaise, egg, lemon juice, hot sauce, salt, and pepper in a large bowl until smooth. Stir in the chicken, corn, red bell pepper, onion, and basil. Gently stir in the crackers.

Place eight 1⁄3-cup mounds of the chicken mixture onto a baking sheet. With the back of a fork, gently form the mounds into patties 3 inches in diameter and ½ inch thick. Cover and refrigerate for 1 ½ to 2 hours or until firm.