Blue-veined Cheeses

Bleu/Blue-a white with blue-green veins, cylinder shaped cheese made from whole cow's milk or goat's milk. It has a tangy, piquant flavor with a semi-soft and sometimes crumbly texture.

Gorgonzola- a medium yellow cheese with blue marbling made from whole cow's milk and/or goat's milk. It has a tangy, piquant flavor with a semi-soft and dry texture.

Maytag Blue- a medium yellow cheese with blue marbling, cylinder shaped cheese made from whole cow's milk. It has a strong, salty flavor with a hard crumbly texture.

Stilton- a cylinder shaped, medium yellow cheese with blue marbling made from whole cow's milk. It has a mild, piquant flavor with a hard crumbly texture.

Roquefort- a cylinder shaped, white cheese with blue-green marbling made from raw sheep's milk. It has a sharp, pungent flavor with a semi-soft, crumbly texture.

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Different Types of Kitchen Equipment

Just like knives there are lots (and I mean lots) of different types of kitchen equipment. From cutting boards and peelers to melon ballers/parisienne scoops, measuring cups and spoons to measuring bowls and scales. I could go on and on and on, you get the picture. It is no doubt that Chef's need a lot of equipment in order to put food on the table for customers every day and night. When it's crunch time during service, the tools you need is a hot rag or very thick towel (for grabbing hot pots, pans, etc.) and a pair of tongs. Equipment Used in the Kitchen Peelers The peeler is a very indispensable kitchen tool with a slotted blade, designed for removing a thin layer from various fruits and vegetables. There are two main types of peelers, the Y-shaped peeler and the straight peeler. There is also the mechanical peeler, but it is not often used in the household nor the restaurant industry. Whisks/Whips A whisk or whip is Beat, blend or whip certain foods to inco

Rosemary

A woody perennial herb with dark green, needle-like leaves and spires of small, white, pink, purple or blue flowers. It has a very pungent fragrance and may be used for cosmetics and decorative purposes, as well as culinary uses. Rosemary adds a great flavor to lamb, pork, chicken and salmon as well as several soups and sauces. A native of the Mediterranean region, rosemary grows wild on dry shrub and is cultivated all year round.

Enchilada Sauce

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

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