Ratatouille

Summary of Ingredients:
PIPERADE -

1 red, orange and yellow pepper
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup diced onion
1 can of diced tomatoes
1 sprig thyme
1 sprig flat-leaf parsley
1/2 of a bay leaf
Salt

VEGETABLES -
1 zucchini
1 Japanese eggplant
1 yellow squash (or butternut pumpkin)
4 Roma tomatoes

VINAIGRETTE:
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
Fresh herbs (thyme flowers, chervil, thyme)
Salt
Garlic
Black pepper

Tips:
Piperade refers to the tomato base of the Ratatouille.

Preparing Ratatouille requires 2.5 hours of roasting time in the oven in addition to the time needed to prepare the ingredients, so plan ahead if you're having this for dinner.

Remember to pre-heat the oven before doing anything else.

Risotto

Risotto involves ingredients that has already been cooked. In this instance chicken, swiss brown mushrooms and asparagus will be used.

Summary of Ingredients:
Cooked chicken, swiss brown mushrooms & asparagus
1 onion
2 cups of risotto
2 tablespoons of butter
6 cups of chicken stock
1 cup of white wine
1 teaspoon of lemon zest
1/2 a cup of grated fresh parmesan
Nutmeg
Salt

*Sweating the diced onion involves cooking it till it becomes translucent but preventing it from browning.

** The Maillard reaction refers to the caramelizing effect when food browns.

Chicken, Swiss Brown Mushrooms & Asparagus

this recipe is in preparation for the risotto, however it can be also cooked as a stir fry dish on its own.

Summary of Ingredients:
Swiss brown mushrooms
Asparagus
Chicken pieces
Salt
Mushroom Ketchup
Black pepper
Soy Sauce
Oil
Garlic

Tiramisu

Summary of Ingredients:
Sponge fingers
Kahlua
Cocoa powder
Coffee granules
Mascarpone cheese
Sugar

Tips:
Do not "over-stir" the mascarpone lest the fat separates from the cheese.