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Deligtful dinner and dessert all in one. Two recipies from the kitchens of  seigi

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okay well you guys know that I'm in a cooking class now right? Well this is what we made today. I have never had peach cobbler or ratatouille before but OMG I had a my first foodgasim from it xD

~~How to make from the recipes I was given~~

Ratatouille

ingredients

2 onion, cut into quarters
5 table spoon olive oil
4 garlic cloves with skins left on
1 pound eggplant, cut into 1/2-inch slices
3 small zucchini, scrubbed, cut once lengthwise
2 red & 2 yellow bell pepper, take out seeds/ steams, cut in half
2pound small ripe tomatoes, preferable Romas, cut in half lengthwise
1 Cup canned whole tomatoes as needed
1 teaspoon dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1/2 cup shredded fresh basil leaves ( someone in my group misread the directions and put pesto instead of basil. Still tasted fine to me)
Pepper and Salt to taste
Cooked Pasta

1. Roat vegetables (garlic cloves, eggplant, zucchini, bell peppers and tomatoes) in the following manner: Preheat oven to 350 and line a jelly roll pan or two with parchment paper. Lay out all vegetables with like vegetables (tomatoes might go on one pan, cut part facing up; the other veggies on another pan). Sprinkle all with olive oil, salt and pepper. Roast until soft.

2. Chop up the tomatoes, keeping the juice, set aside with the canned tomatoes.

3. When vegetables are soft and cool enough to handle, cut them into medium sized pieces; squeeze out garlic and add all to a large saute pan with a little oil, then stir in the herbs & stir fry until well heated.

4. Add the tomatoes; Adjust the seasonings and stir in the basil ten minutes before completed.

5. Ratatouille maybe made 1 day in advance, kept covered, chilled and reheated before serving on pasta.
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Southern Peach Cobbler

ingredients

8 fresh peaches peeled, pitted and sliced into thin wedges (if you don't know how to peel then I would try putting them into boiling them in hot water for 45 second then put into ICE water. skin will come off)

1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

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Allergy warning – recipe contains dairy products