I love cooking. Like Ratatouille recipe would be good, or anything else?

Strawberry Charlotte Russe Recipe French Dessert Ingredients: 2 envelopes gelatin 1/2 cup cold water 1 cup mashed fresh strawberries 1/2 - 1 cup sliced fresh strawberries ( to taste) 1 cup sugar 2 cups whipping cream 1 tsp vanilla 2 packages ladyfingers (48) Directions: Soften gelatin in cold water 5-10 min. Place over hot water to dissolve. Heat mashed berries with sugar until sugar's dissolved. Add to gelatin and mix well. Let cool to room temperature. Meanwhile, line bottom and sides of 9" or 10" springform pan with ladyfingers. Whip cream till stiff. Add vanilla and gently fold into cooled strawberry mixture, blending well. Fold in sliced strawberries, reserving some to decorate the top. Fill pan with strawberry mixture. Chill several hours or overnight. Unknown This is a great recipe - Delicious!!!

Ratatouille 1/3 cup plus 1/2 cup extra-virgin olive oil 1 pound smallish Italian eggplant, cut into 1-inch cubes Kosher salt and freshly ground black pepper 1 pound zucchini, cut crosswise into 1-inch sections 3 anchovy fillets, finely minced 2 onions, finely chopped 3 garlic cloves, finely chopped 1/4 cup chopped fresh flat-leaf parsley Leaves from 1/2 bunch fresh basil, coarsely chopped Leaves from 4 fresh thyme sprigs 2 pints cherry tomatoes 1 dried chile Splash balsamic vinegar Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is nice and soft and wilted. Move the eggplant out of the pan and onto the platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant. Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that, too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.

CASSOULET Cassoulet is the most famous dish from South west France. Cassoulet can be translated as "bean pot stew" or "white bean stew" or "meat and bean casserole". Origin of cassoulet is not very clear some historian say it is an Arab dish, some other says it was created in Castelnaudary during the Hundred Years' war (14-15th Century). In France, there are as many cassoulet recipes as cook but for all recipes there are some basic rules to follow : A good cassoulet has to include 70% of haricot beans, juice and aromates and 30% of meat and you have to keep in mind that it is a simmered dish. There are 3 famous recipes: - Cassoulet de Castelnaudary, is made up with pork meat. - Cassoulet de Toulouse, is more rich than the Castelnaudary recipe as you add in particular lamb and sausages. - Cassoulet de Carcassonne : is also made up with partridge. Contrary to what some people think, cassoulet is good for health and relatively light, 700 to 800 kcal for one platter. However cassoulet is rather a winter dish and when you serve one, consider it is a complete meal so do not plan more than a salad and a light dessert or fruit with it. Ingredients for 8 persons : 600 gr [1.3 lbs] white kidney beans (haricot beans) / 800 gr [1.8 lbs] bacon / 1 kg [2.2 lbs] pork meat (loin, knuckle…) / 1 kg [2.2 lbs] lamb meat / 8 pieces of preserved goose / 1 Toulouse sausage / 1 pork rind / 400 gr [14 oz] tomatoes / 200 gr [7 oz] carrots / 7 onions / 10 garlic cloves / 5 cl [2 fl oz] olive oil / 1 bouquet garni (bunch of aromatic herbs) / 3 cloves / thyme / salt & pepper - Soak the beans into water during 1 night then rinse them generously. - Cover the bottom of a large casserole with the pork rind and display the beans on it. Add the bacon, the pealed onions pricked with the cloves, the bouquet garni, 3 crushed garlic cloves, the pealed and cut (into 8 pieces) carrots. Season with salt & pepper, cover with water ; put a lid and simmer for 2 hours. - During this simmering, fry the pork and lamb pieces in oil. Add 4 pealed and minced onions and 2 pealed and minced garlic cloves. Spread with thyme then add the tomatoes cut into pieces. Season with salt & pepper, then add 5 cl / 2 fl oz water, cover and let simmer for 1 hour. - Right before the beans are cooked, take out the bouquet garni, the onions and the pork rind. Cut the rind into small cubes then put them back with the beans, together with the sausage and the preserved goose. Add the meats with all the cooking juice and other ingredients. Gently mix and simmer for another 20 minutes. This must be served very hot but can be re-heated….

BEINETS (FRENCH FRITTERS) 6 tablespoons water 1 tablespoon butter 6 tablespoons all-purpose flour 4 eggs 1 teaspoon vanilla confectioners sugar These are very light and delicate. Heat deep fat to 370 degrees in a deep fryer or heavy pan. Combine water, butter and flour in a saucepan and boil (stirring constantly) over low heat for about 5 minutes. Remove pan from heat and beat in one at a time, the eggs. Beat the batter for about 3 minutes after each egg. Add the vanilla and drop the batter from a teaspoon into the hot fat. Cook until golden, drain and dust with the confectioner's sugar. These must be delicate in flavor, therefore the frying fat must be fresh. Heat oil to 365-70 degrees and cook the batter until almost golden. If you use butter or part butter for frying, start frying with the fat at 330 degrees and let the heat rise over a 7 minute period to 360. Allow the heat of the fat to drop down to 330 again between cookings.

Dessert Crepes INGREDIENTS * 4 eggs, lightly beaten * 1 1/3 cups milk * 2 tablespoons butter, melted * 1 cup all-purpose flour * 2 tablespoons white sugar * 1/2 teaspoon salt DIRECTIONS 1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. 2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Chocolate Banana Crepes INGREDIENTS : Crepe Batter: 1/2 cup whole or 2% milk 1 1/2 tablespoons melted butter 1 egg yolk 1 teaspoon vanilla 2 teaspoons hazelnut liqueur 1 tablespoon cocoa 2 tablespoons confectioners' sugar 1/3 cup white flour Chocolate Sauce: 1/2 tablespoon butter 1 tablespoon whole or 2% milk 2 teaspoons hazelnut liqueur 1 tablespoon cocoa 2 tablespoons confectioners' sugar 2 ripe bananas, sliced DIRECTIONS : 1) In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside. 2) Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm. Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more. 3) Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

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