Roasted+Red+Pepper+Alfredo+Sauce

This week's lab will continue to focus on the using various herbs and spices within a dish. Use the following links and information to prep your recipe for lab.
 * ROASTED RED PEPPER ALFREDO:**

1. Write down who will complete the following jobs on your recipe. Jobs 1. Boil water and make pasta 2. Roast peppers 3. Prep onions, garlic, basil 4. Make bechamel 5. Make pepper puree

2. The first thing you will need to do in lab is start the water for your pasta. The pot for the water should be placed on your back burner so you can use the front one for your sauce. Here are some reminders on how to cook perfect pasta every time! **NOTE**: When your pasta is finished you will need to place it in a glass serving bowl with a lid to keep it warm. The serving dishes can be found on the shelf under the cutting boards.

3. You second task will be to roast your red peppers. We do not have chopsticks to hold the peppers so we will be using the tongs in your lab drawers to hold the peppers over the flame. Once the peppers are roasted you will need to get a ziplock bag from the ingredient table to help them cool and remove the skin.

4. After you have roasted the peppers you will need to start your bechamel. We will be steeping our milk with some onion, garlic, and bay leaf to infuse it with flavor. Use the picture below for the set up and equipment needed to strain the solids from your milk.

5. Next you will need to clarify your butter. Follow the steps below to clarify the butter. NOTE: Watch your flame temperature as you don't want the butter to burn!
 * 1) Place a skillet over medium low heat
 * 2) Add the butter and slowly melt
 * 3) Continue to keep the butter over the heat until is stops crackling. This means all the water has evaporated from the butter

6. Once the milk and butter are ready, start the roux. Since we are making a white roux, make sure that you are cooking it for the right time. Check your notes on stocks and sauces if you aren't sure how long the roux should be cooked BEFORE adding the milk and cheese.



Compost List
The following items will need to be placed in the compost when you are finished Onion skins Onion, garlic, and bay leaf (strained from the milk) Red pepper skin

Pan List This is a list of cooking equipment that will be used for the different parts of the recipe Sauce pan to boil pasta Medium sauce pan to steep milk Skillet for butter, roux, and sauce