Vegetarian Risotto Recipe

Makes 10 servings 907 g kale, cut into small dice Oil, as needed 907 g butternut squash, small dice 63 g minced onion 57 g butter 2 cups/480 mL Arborio rice 1.68 L Vegetable Stock 1 Standard Sachet d’Epices Salt, as needed Ground white pepper, as needed 85 g shaved Parmesan 90 mL vegetable oil…

Oven-Roasted Tomatoes Recipe

Makes 10 servings 2.04 kg Roma tomatoes 90 mL extra-virgin olive oil 14 g minced garlic 14 g minced shallot 2 tsp/2 g basil chiffonade 2 tsp/2 g chopped oregano 1 tsp/1 g chopped thyme Salt, as needed Ground black pepper, as needed Remove the cores from the tomatoes and cut into the desired shape…

French-Style Peas Recipe

Makes 10 servings 57 g pearl onions 113 g butter 567 shelled green peas 340 g Boston lettuce chiffonade 120 mL Chicken Stock Salt, as needed Ground black pepper, as needed 3 tbsp/25 g all-purpose flour Bring a large pot of water to a rolling boil. Add the pearl onions and blanch for 1 minute….

Roasted Carrots Recipe

Makes 10 servings 57 g duck fat, lard, or vegetable oil 1.13 kg oblique-cut carrots Salt, as needed Ground black pepper, as needed  Preheat a medium roasting pan in a 177°C oven. Melt the fat in the pan. Add the carrots, toss with the melted fat, and season with salt and pepper. Roast the carrots…

Grilled Vegetables Provence style Recipe

Makes 10 servings 57 g garlic cloves 240 mL olive oil, or as needed 2 tbsp/6 g minced rosemary 567 g zucchini, cut into 1.25 cm thick slices (either on an elongated bias or lengthwise) 567 g eggplant, cut into 1.25 cm thick slices (either on an elongated bias or lengthwise) 227 g onion, sliced…

Ratatouille recipe

Ratatouille Recipe

Makes 10 servings 90 mL olive oil, or as needed 340 g medium-dice onion 21 g minced garlic 28 g tomato paste 113 g medium-dice red pepper 454 g medium-dice eggplant 340 g medium-dice zucchini 227 g peeled, seeded, and medium-diced tomato 120 mL Chicken Stock or Vegetable Stock , or as needed Salt, as…