Gourmet Troy's casserole: tomato confit terrine, Doritos hollandaise, Parmesan cornmeal donut and cheese crisp

Cut a cross into the bottoms of the tomatoes, gently boil them about 30 seconds until the skins start to split, then drop them into an ice bath so the skins slip off. Save the skins.

Cut the peeled tomatoes into similar sized pieces and crowd them cut side down on a rimmed baking sheet with quartered shallots and crushed garlic.

Drizzle generously with olive oil and season with kosher salt and black pepper.

Confit in a 225 degree Fahrenheit oven for about four hours.

Slice the red and green bell peppers, onions, garlic and the saved tomato skins and dehydrate at 125 degrees Fahrenheit for at least 16 hours, until brittle enough to snap.

Sprinkle four packets of gelatin over half a cup of water, then pour in another half cup of hot water while whisking constantly until dissolved.

Pulse the greenest confit tomatoes with about a quarter cup of the gelatin mixture in a food processor until relatively smooth, pour into a plastic-wrap-lined loaf pan, tap level and refrigerate one hour until set.

Repeat with the yellow, orange and red tomatoes, pouring each layer over the rounded back of a spoon so it does not disturb the one below, with an hour in the fridge between layers.

Cover with plastic wrap and refrigerate at least six hours, until completely solid.

Grind each dehydrated vegetable separately in a spice grinder into powders.

For the Doritos dust, whisk a teaspoon each of salt, cheddar powder, buttermilk powder and Romano cheese powder with half a teaspoon each of the homemade garlic, tomato, red pepper and green pepper powders, then add more red pepper and tomato powder until the colour looks right.

In a stand mixer bowl combine the flour, salt, instant yeast, cornmeal and grated Parmesan.

Whisk the buttermilk, melted butter and egg together, pour into a well in the dry ingredients and mix on medium-low about five minutes until it comes together, then knead one to two minutes until smooth.

Knead a few more times by hand, return to a generously oiled bowl, wrap and rise at room temperature one to one and a half hours until doubled.

Punch the dough down and roll it out on a well-floured surface to about half an inch.

Cut out donuts with a donut cutter, or with a smaller centre hole so they read as bagels.

Lay them on a parchment-lined rimmed baking sheet, drape with lightly oiled plastic wrap and rest 30 minutes at room temperature.

Fry in 350 degree Fahrenheit vegetable oil for about 90 seconds a side until puffed, golden brown and crisp.

Drain on a wire rack set in a rimmed baking sheet and sprinkle with kosher salt immediately.

Finely shred parmesan, provolone and cheddar together, mound small piles on a Silpat and bake at 375 degrees Fahrenheit about seven minutes until the fats separate, then cool on a wire rack until crisp and cut into rounds with a biscuit cutter.

For the hollandaise, put four egg yolks in an immersion blender jar and stream half a cup of bubbling hot butter down the side while blending; halfway through add a few teaspoons of Doritos dust and blend to a thick hollandaise.

Plate: a smear of hollandaise, half a donut, a thin layer of buffalo mozzarella, a round cut from the terrine, and the three-cheese crisp on top.

Variation: beat a cup of powdered sugar with a few teaspoons of Doritos dust and two tablespoons of 2% milk on high into a thick, sweet, spicy glaze, and glaze a Parmesan cornmeal donut with it.

Variation: build the same elements as a donut sandwich.