NOTE: Total amounts needed for certain ingredients are stated in parentheses, just in case you already have these items in your kitchen and do not need to buy them.
STAPLE PANTRY ITEMS (Always make sure you have these staples on hand - these are essential ingredients you should always need.)
Salt, preferably kosher
Ground black pepper
Oils (extra-virgin or virgin olive oil, corn, vegetable)
All-purpose flour
Granulated sugar
Jar preminced garlic
Cooking spray
Unsalted butter
PRODUCE
1 package cremini mushrooms (2 cups sliced)
1 to 2 shallots (1/4 cup chopped)
1/2 bunch fresh parsley leaves (2 tablespoons chopped)
1 red onion
2 bunches endive
FRUITS
MEATS, POULTRY & SEAFOOD
2 flank steaks, about 1 pound each
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 jar garlic powder (2 teaspoons)
1 jar onion powder (2 teaspoons)
1 jar dried thyme (1 teaspoon)
1 bottle merlot or dry red wine (1 cup)
1 package dried porcini mushrooms (1 ounce)
1 jar dried oregano (1 teaspoon)
1 jar bay leaves (2 bay leaves)
1 container frozen or jarred pearl onions (2 cups)
1 pound cheese tortellini
1 container mayonnaise (1/2 cup)
1 bottle honey (2 tablespoons)
1 jar garlic flakes (1 teaspoon)
1 pint container candied pecans or peanuts (1 cup)
1 small bottle balsamic vinegar (3 tablespoons)
1 small jar Dijon mustard (1 teaspoon)
CHEESE & DAIRY
1 pint heavy cream (1/2 cup)
1 pint container Pecorino Romano cheese or Parmesan (1/4 cup grated)
4 to 6 slices Swiss cheese
1 small container Maytage blue cheese (1/4 cup crumbled)
BREADS, CAKES & PASTRIES
1 (11-ounce) tube prepared polenta, plain or seasoned
4 long rolls
MISCELLANEOUS
OTHER (specialty items, special equipment, tools, etc)
