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food » weekly grocery list

Tune in and cook along with Rachael this week! Here's a list of all the ingredients in the dishes you’ll see Rachael prepare every day. Watch the show to find out what's for dinner each night, and then check back online for in depth step-by-step instructions.

monday

November 23, 2009

Pork Meatballs with Rigatoni and Ricotta

• EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
• 1/4 pound pancetta, finely diced
• 1 1/2 pounds ground pork
• Salt and pepper
• 1/2 cup plain breadcrumbs, a couple of handfuls
• 1/3 cup grated Pecorino cheese, plus some to pass at table
• 1/4 cup whole milk
• 2 eggs, lightly beaten
• Freshly grated nutmeg, about 1/4 teaspoon
• A couple of pinches ground cloves
• 1 1/2 teaspoons fennel seeds, 1/2 palmful
• 4 large cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 2/3 cup dry red wine, eyeball the amount
• 1 28-ounce can Italian crushed or purée
• 1 cup chicken stock
• 1 pound rigatoni or penne or whole wheat or whole grain rigatoni or penne
• 2 tablespoons butter, cut into small pieces, optional
• 1 cup fresh ricotta or sheep’s milk ricotta
• 2 tablespoons fresh thyme leaves, finely chopped

tuesday

November 24, 2009

Spicy Olive and Tomato Spaghetti

• 1 pound spaghetti
• Salt
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 medium onion, finely chopped
• Black pepper
• 4 cloves garlic, chopped
• 1 1/2 teaspoons fennel seeds, half a palmful
• 1 teaspoon crushed red pepper flakes or 1 small red chili pepper, seeded and thinly sliced
• 1 teaspoon dried marjoram or oregano, 1/3 palmful
• 1 cup packed good quality pitted black olives, chopped
• 1/2 cup dry white or red wine
• 1 28-ounce can Italian crushed or chopped tomatoes
• Freshly grated Pecorino Romano cheese

wednesday

November 25, 2009

No recipes were found for this day.

thursday

November 26, 2009

Cran-Raisin Barbecue Sauce over Chicken

• 3 tablespoons EVOO - Extra Virgin Olive Oil
• 4 boneless skinless chicken breasts
• Salt and ground black pepper
• 2 slices bacon, chopped
• 1 small red onion, chopped
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1/4 cup maple syrup
• Zest and juice of 1 large navel orange
• 1/4 cup golden or black raisins, chopped
• 2 tablespoons (or 1 nip) brandy or orange liqueur, such as Grand Marnier (optional)
• 1 cup prepared fresh or canned whole berry cranberry sauce

Mom's Nut and Cheddar Ball

• 1 8-ounce brick cream cheese
• 1/4 cup (1/2 stick) butter
• 3 tablespoons crystallized ginger
• A pinch allspice
• 1/8 teaspoon (2 pinches) ground nutmeg
• 1 10-ounce package shredded cheddar cheese
• 1/2 jar (4 ounces) mango chutney, available in condiment aisle or 1/3 cup mincemeat pie filling (available in baking aisle)
• 1 cup macadamia or cashew nuts
• A handful flat-leaf parsley, chopped

Ming Tsai's Turkey Brine

• 5 gallons water
• 10 cups salt (eyeball it)
• 10 cups sugar (eyeball it)
• • the solution should taste like sweet seawater

Sunny Anderson's Red Wine Onion Gravy

• Pan drippings, plus butter as needed to make 4 tablespoons fat
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• Salt and freshly ground black pepper
• 5 tablespoons flour
• 1 cup red wine
• 3 cups broth (turkey, beef or chicken)

Big Daddy’s Cran-Apple-y Basil Cranberry Sauce

• 1 (12-ounce) bag fresh cranberries
• 1/2 cup orange juice
• 1/2 cup apple cider, divided
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• Pinch cayenne pepper
• Salt and ground black pepper
• 1 teaspoon cornstarch
• 1 cup Granny Smith apples, peeled and diced
• 1 teaspoon fresh basil, chopped

Rocco DiSpirito's Thanksgiving Egg Cake

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 1 1/2 cups leftover turkey, shredded or chopped
• 1 1/2 cups leftover stuffing
• 1 1/2 cups leftover mashed sweet potatoes
• 3/4 cup leftover gravy
• 10 eggs
• 1/4 cup flat-leaf parsley or tarragon (or your favorite herbs), chopped

Cider Sweet Potatoes

• 2 1/2 pounds sweet potatoes, peeled and cut into chunks
• 2 bay leaves
• 1 medium onion, peeled and halved
• Salt
• 2 tablespoons butter
• 2 McIntosh or Golden Delicious apples, peeled, cored and finely chopped
• 3/4 cup heavy cream
• 1/2 cup pure maple syrup
• A few grates fresh nutmeg
• A pinch ground cinnamon
• Ground black pepper
• 2 cups store-bought honey-roasted pecans or maple walnuts, chopped

friday

November 27, 2009

Turkey Corn Crisp: Leftover Thanksgiving Corn Cobbler

• 2 tablespoons butter, melted
• 3 cups leftover stuffing
• 1 cup leftover cranberry sauce
• 3 cups leftover mashed potatoes
• 2 cups leftover turkey, shredded
• 1 1/2 - 2 cups leftover gravy, warmed
• 1 1/2 cups leftover cornbread, cut into big crumbly chunks

Drunken Risotto with Sausage and Spinach

• 3 cups dry red wine
• 2 cups chicken stock
• 2 tablespoons EVOO - Extra Virgin Olive Oil
• 3/4 pound bulk Italian sweet or hot sausage
• 1 small onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 1/2 cups Arborio rice
• Salt and pepper
• 1/3 pound bundled farm spinach leaves, stemmed and chopped, about 2 cups, packed
• Freshly grated nutmeg, to your taste
• 2 tablespoons butter
• 1/2 cup grated pecorino cheese

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