Cheftionary

4 Red Bell Peppers ⅔ C Extra Virgin Olive Oil 5 Whole Garlic Cloves 5 Sprigs fresh Thyme 1 Tbsp Salt 1 Tbsp fresh Cracked Black Pepper Preheat oven to 375°F. In a medium-sized, deep baking pan with a lip, add all ingredients, making sure to completely coat the bell peppers in oil. Place in oven and roast for 30 to 45 minutes, ¼ turning every 10 minutes. Remove pan from oven and immediately cover pan tightly with foi aluminum foil. Set aside until peppers are cool enough to handle. Once peppers are cooled, remove from pan and place peppers in a bowl. Remove stems, seeds and outer skin from the peppers and discard. Place peppers in a tightly sealed container along with any oil in the bottom of the bowl. Store in refrigerator for up to 2 weeks. ** to make a pepper medley, use a variety of peppers, red, yellow, green, orange * *

2 oz Butter 2 Garlic Cloves (chopped) 4 C Spinach (chiffonade) 2 oz White Wine 1 tsp Salt ½ tsp Black Pepper 6 Soft Flour Tortillas Shells 20 oz Enchilada Sauce (previous recipe) 10 oz Mozzarella Cheese (shredded) 10 oz Cheddar Cheese (shredded) Preheat oven to 350°F. In a medium-sized sauté pan, over medium-high heat, melt butter and add garlic. Sauté for 30 to 45 second then add spinach and sauté. Deglaze with white wine and add salt and pepper. Sauté for about 10 to 15 seconds, just enough to coat the spinach with the wine and garlic mixture. Strain immediately and set aside. Warm tortilla shells in the oven for about 1 minute. Remove shells and mix both cheeses together in a separate bowl. Spread about 1 oz of the mixed cheeses on each tortilla shell. Cover cheese with about 1½ oz of enchilada sauce. Spread spinach over sauce and roll the tortilla shells. Arrange enchiladas in a large baking dish and pour remaining sauce evenly over enchiladas. Top with cheese. Bake en...

1# Ground Beef 1 Red Bell Pepper (medium dice) 1 Yellow Bell Pepper (medium dice) 1 medium Yellow Onion (medium dice) 1 Jalapeño Pepper (small dice) 4 Garlic Cloves (chopped) 3 oz White Wine 1 C Water 1 gl Tomato Sauce (previous recipe) ⅔ C Cumin Powder ⅔ C Chili Powder ¼ C Paprika ⅛ C Garlic Powder ⅛ C Onion Powder 2 Tbsp Salt 1 Tbsp Black Pepper ¼ C Fresh Basil (chopped) ¼ C Green Onions (chopped) Brown ground beef in a medium-sized stockpot, over medium-high heat. Once beef has browned, add bell peppers, jalapeño and garlic. Sauté about 4 to 5 minutes, when onions has started to become translucent, reglaze with white wine and add water. Add tomato sauce and reduce heat to a simmer. Add cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper. Continue to simmer for about 20 to 25 minutes. Add basil and green onions and simmer for another 3 to 5 minutes, stirring to incorporate ingredients. Sauce is ready for use or refrigerated for up to 4 days...

Made by heating whole butter to render the milk fat from the butter to separate the milk solids and water from the butter fat. Be sure to use unsalted butter. Heat 1# of unsalted butter over low heat until butter fat becomes very clear. Skim the top and strain through cheesecloth until pure. 1# Butter = 12 to 13 oz Clarified Butter

A garlic mayonnaise often based on olive oils and egg yolks. Basic Aïoli Recipe 2 Garlic Cloves 1 tsp Dijon Mustard 1 Egg 1 cup Olive Oil 2 tsp Lemon Juice ¹/₂ tsp Salt TT Ground White Pepper In a food processor, combine garlic cloves, Dijon mustard and egg, process until mixed for about 10 seconds. With food  processor still running, slowly add olive and lemon juice until smooth and creamy. Add salt and pepper, season to taste. Let sit for about 30 minutes and refrigerate immediately.

A simple emulsion made off egg yolks, olive oil, salt and pepper, lemon juice and often mustard. Often used on hamburgers and sandwiches in America, mayonnaise is the most stable of a basic salad dressing. A good mayonnaise is very creamy and is rather pale to ivory in color.  Basic Mayonnaise Recipe 3 Egg Yolks 1 fl oz White Wine Vinegar 1 Tbsp Water 2 tsp Mustard 24 fl oz Vegetable Oil 1 tsp Salt ¹/₂ tsp Sugar ¹/₄ tsp Ground White Pepper 1 fl oz Lemon Juice Whisk egg yolks, vinegar, water, and mustard in a bowl, until slightly foamy. Slowly add oil, constantly whisking, until oil is incorporated and mayonnaise is smooth and creamy. Add salt, sugar, pepper and lemon juice, adjust seasonings to taste. Refrigerate immediately.