CHECK YOUR PANTRY
Dark brown mustard
1 (2-ounce) tin anchovy fillets
Worcestershire sauce
Red wine vinegar
Balsamic vinegar
Seasoned croutons (1 cup)
Olive oil
2 (28-ounce cans) chopped tomatoes
Yellow cornmeal (1 cup)
Dark brown sugar (2/3) cup
Chocolate syrup (1/2 cup)
All-purpose flour (2 cups)
Baking powder
8 ounces walnuts
1 (6-ounce) package semi-sweet
chocolate chips
HERBS/SPICES/FLAVORINGS
Salt and freshly ground pepper
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DAIRY
8 ounces Parmesan Cheese
4 ounces Mozzarella cheese
4 ounces Romano cheese
Milk (1 cup)
Butter
Shortening (3/4 cup)
2 large eggs
PRODUCE
2 medium heads Romaine lettuce
1 lemon
1 head garlic
Fresh oregano leaves
Fresh basil
MEAT/FISH/POULTRY
1 (12 to 16-ounce) flank steak
SPECIALTY SHOP
Garlic infused olive oil
2 ounces pine nut s
4 ounces Prosciutto ham
KITCHEN EQUIPMENT
Butcher String
Silpat baking sheet liner
NOTES:
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