Main Courses Shopping List: Week 8  Fall II

Menu for the Week
 
Seared Scallops with Browned Shallots  1
Osso Bucco  2
Tuna and Chevre Lasagne  3
Meatballs with Osso Bucco  Sauce  4
Pork Chops with Ginger Caper Sauce  5
Chicken Breasts / Tarragon Mustard Sauce  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch,  (corn flour, maizena)  1 tbs 2
garlic powder,  1 tsp 3,4
paprika,  1 1/2 tsp 1,4
dried basil,  2 tsp 1,3
dried chives, 1 tbs 6
dried oregano,  3 tsp 3,4,5
dries rosemary,  1/2 tsp 2
dried sage,  2 tsp 2,4
dried tarragon,  2 tsp 6
Dijon-style mustard,  2 - 3 tbs 4,5,6
soy sauce,  2 tsp 1
Worcestershire sauce,  1 tsp 5
ketchup,  1 tbs 4
capers,  1 tbs 5
tomato paste,  1 tbs 5
chicken stock,   2/3 cup (5oz, 150ml)  5,6
beef stock,  1/2 cup (4oz, 120ml) 2
garlic,  4 - 5 cloves 2,5
onions,  1 4
shallots, 3 1
Greek olives (dry-cured black)  20 olives 3
dry bread crumbs,  4 tbs 4
no-cook lasagne noodles,  12 - 15 3
Balsamic vinegar,  1 tbs 1
   
Dairy
  
milk, 1/4 cups (2oz, 60ml) 3
Gruyère cheese,  1/2 cup (2oz, 60gr) 3
eggs,  2 3,4
Greek yogurt,  1/2 cup (4oz, 120gr) 5
goat cheese, soft,  chevre  5.3oz (150gr) 3
        (Chavrie, Chevraux - little carton)  
Parmesan,  1/2 cup (2oz, 60gr) 3
   
   
Produce
  
leek,  medium,   1 2
tomato,  1 1
carrots,  1 medium 2
celery,  1 rib 2
ginger,  small piece 5
   
   
Meat/Fish
  
scallops,  10oz, (300gr)  sea or large 1
veal shanks,  2 - 4, depending on size 2
              enough for 2 servings  
ground beef, 12oz (360gr mince) 4
pork chops, 12oz (360gr) total weight if boneless 5
chicken breasts,  boneless, skinless   2  6
   
   
Other
  
whole tomatoes,  45oz (1350gr)  (3 cans) 2,3,4
pimiento, or roasted red peppers,  4oz (120gr) 3
tuna,  12oz (360gr) 3
   
   
red wine,  1/4 cup (2oz, 60ml) 4
white wine,  1 1/4 cup (10oz, 300ml) 2,3,6