Utensil:
Small pan (used for frying two eggs is best)

Pour red wine in small pan and add all ingredients. Bring to steaming heat. It is important that it not bubble. Let reduce down to 1/4 of original content. Whisk butter in vigorously and let it sit for 3 minutes. Voila, your sauce should be fairly syrupy. You can serve with the shallot for a more country style or strain through a fine sieve for a more formal taste. Ladle the sauce around the fish or on top.

Cook slices of tofu for a few minutes in boiling water. Remove and dry on a towel. Place a Red Oak leaf onto the bread, scoop some vinaigrette, then slices of tofu, scoop a little more vinaigrette and then the slices of tomatoes, some vinaigrette and then another salad leaf and the alfalfa sprouts. You can make it as thick or thin as you want. The first salad leaf should keep the bread dry and firm.

Pour a little vinaigrette on top of carrot and onions. Stir. Add a little vinaigrette and stir again. The reason for doing this is that the grated carrot create a large surface area to dress. If you you're not slightly careful with the dressing you could overly dress it which will not be pleasant.

Utensil:
Small earthen ramequin with lid or any cook ware which can be covered.

This seems like a very sophisticated preparation but it is actually so simple you'll kick yourself once you do it.

Utensil:
Anything in which the salmon will fit. Plastic gloves

Coarsely chop all the dill. Mix 3 cups of sugar with 1/2 cup of salt. Mix the dill with the sugar. Place a thick layer of that mix on the bottom of the container and place the salmon on top. Place the peppercorn on top of the salmon with the juniper berries, the lemon zest and the vodka and a thin line of olive oil. Cover the salmon with the rest of the sugar, salt and dill mixture. Cover with wax paper or plastic sheet. Place the bricks on top and refrigerate. 24 hours later. Take the salmon out of its mixture which by now is getting liquid. stir the sugar that has not absorbed the juices. Replace the salmon in that goo but this time face down. repeat this every 24 hours for 5 days. You can add fresh dill if you wish. On the fifth day take the salmon out, scrape the stuff off and voila. You made a great gravlax.

To accompany: I find warm toasts and lemon to be good enough. Honey sauce tends to cover the taste of what is an otherwise very delicate preparation.

There are a million different way of making this. Here is a simple tasty way.

On a low heat saute the chopped onion in the oil until soft. Pour the rinsed risotto into the pan and stir the onion with the onion until the rice is coated with oil. Pour 3 times more chicken broth than rice and cook on low heat for about 20 minutes or until cooked. A few minutes before ready throw in the sun dried tomatoes. Put the water cress leaves at the end right before serving.