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Main Courses Shopping List: Week 9  Winter II

Menu for the Week
 
Scallops Provençal  1
Pork and Celeriac Stew  2
Chicken Tarragon Risotto  3
Pasta Puttanesca with Tuna  4
Creamy Chicken and Carrots  5
Farmhouse Pasta  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch, (corn flour, maizena)  3 tbs 2,5
cinnamon,  1/2 tsp 2
nutmeg,  1/2 tsp 2
cloves, ground,  1/2 tsp 2
black pepper,  1/2 tsp 2
juniper berries,  15 berries 2
chili powder,  1 tbs 4
dried basil,   1 tsp 4
dried bay leaves, (laurel)  3 2
dried oregano,    1 tsp 4
dried parsley,   1 tbs 5
dried tarragon,  4 tsp 1,3,5
dried thyme,  1 1/2 tsp 1,2
Dijon-style mustard,  1 tsp 5
tomato paste,  6 tbs - or 2 tbs plus 1 small can 1,6
chicken stock,  3 1/2 cups (28oz, 840ml) 3,5
beef stock,  1 cup (8oz, 240ml)  2
garlic,  11 - 12 cloves 1,2,4,5,6
onions,  4 - 5 2,4,5,6
shallots,  2 medium 1
butter, 1 tbs 3
olives,  any color, green, stuffed,  1/2 cup 4
capers,  2 tbs 4
pasta,  bite-size,  1 1/4 cups (4.2oz, 125gr) 4
spaghetti,  4oz (120gr)  or 8oz (240gr) fresh 6
Arborio rice,  2/3 cup (3.5oz, 100gr) 3
Balsamic vinegar,  1 tbs 1
   
Dairy
 
Greek or plain yogurt, 4oz (120gr)  last week 3,5
Parmesan,  1/2 cup  (2oz, 60gr) 3
chevre (goat cheese, creamy)  5oz, 150gr) 6
  little cardboard container - US - Chavrie  
                                       Europe - Chevraux  
   
   
   
Produce
 
mushrooms,  8oz (240gr) 1,6
carrots,  10 2,3,5
celeriac,  1 medium head 2,3
leeks,  1 3
green bell pepper,  1 small 4
   
   
frozen spinach,  8oz (240gr) 6
   
   
Meat/Fish
 
scallops,  8oz (240gr)  or all shrimp 1
shrimp,  cleaned,  4oz (120gr)  or all scallops 1
pork,  lean, for braising,  24oz (720gr) 2
Prosciutto,  7oz, (210gr) 2,6
chicken breasts,  boneless,  skinless,   3 3,5
   
   
   
Other
 
tomatoes,  whole,  30oz (900gr) 1,4
tuna,  12oz (360gr) 4
tomato paste, small can or use tube 6
   
   
   
white wine,  3/4 cup (6oz, 180ml) 1,3
red wine,  3 cups (24oz, 720ml) 2