WEEKLY GROCERY LIST:

Here's a list of all the ingredients you'll need to cook along with Rachael this week.
Watch the show or check back online each day for complete recipes.

Print the Grocery List | Jump straight to: Monday | Tuesday | Wednesday | Thursday | Friday

MONDAY

February 15, 2016

Chicken Cacciatore with Roasted Peppers

  • 2 large red field peppers or bell peppers

  • 1 cup loosely packed dried porcini mushrooms
  • 2 cups chicken stock
  • A few stems each of: flat-leaf parsley, sage, rosemary and thyme
  • 1 large bay leaf
  • 10 to 12 pieces bone-in, skin-on chicken (no wings, save them for stock!)
  • Salt and pepper
  • 2 tablespoons olive oil 
  • 2 medium or 1 large onion, chopped
  • 2 ribs celery with leafy tops, chopped
  • 1 red finger chili pepper, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 1/3 bottle medium-bodied Italian red wine
  • 1 28-ounce can Italian tomatoes

  • Suggested side:
  • Crusty bread rubbed with garlic and drizzled with EVOO or egg pappardelle, 2 ounces per person, served with extra sauce 
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TUESDAY

February 16, 2016

Beef Pastrami Burgers On Wick

  • For the Weck Rolls:

  • 1/4 cup cold water
  • 2 teaspoons cornstarch
  • 6 Kaiser rolls 
  • 2 teaspoons caraway seeds
  • 2 teaspoons coarse sea salt or rock salt
  •  
  • For the Pastrami Burgers:
  • 2 pounds 80% lean ground beef
  • 2 tablespoons Worcestershire sauce
  • Kosher salt

  • For the Pastrami Spice:
  • 2 tablespoons coarse black pepper
  • 1 tablespoon each ground coriander, cumin, mustard, paprika or smoked paprika and light brown sugar
  • 2 teaspoons granulated garlic and granulated onion
  • 1 teaspoon allspice
  • 1 teaspoon cayenne
  • 1 tablespoon vegetable or canola oil
  • 6 Kummelweck or Kaiser rolls, split 
  •  
  • For the Slaw:
  • 3 tablespoons white vinegar
  • 3 tablespoons vegetable oil
  • 2 teaspoons superfine sugar
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1/2 pound white cabbage, finely chopped or shredded
  • 1 carrot, grated
  •  
  • For the Thousand Island Sauce:
  • 1/2 cup sour cream
  • 1/3 cup ketchup
  • 3 tablespoons relish
  • 1 teaspoon Worcestershire sauce
  •  
  • For the Mustard Sauce
  • 1/2 cup spicy deli mustard
  • 1 tablespoon honey

  • 2 tablespoons prepared horseradish sauce preferred brand Gold’s (optional)
  •  

WEDNESDAY

February 17, 2016

Fennel and Rosemary Fried Chicken or Chicken Wings

  • For the Brine:

  • 2 tablespoons olive oil
  • 1 onion, sliced 
  • 2 large cloves garlic, crushed
  • 1 teaspoon fennel seeds
  • 6 black peppercorns
  • 6 sprigs rosemary
  • 1/4 cup Kosher salt
  • Juice of 1 lemon
  • 1 quart water

  • 24 to 36 drumettes (wings clipped or tips) or 8-12 pieces bone-in, skin-on cut chicken (a combo of drummers, thighs and quartered breasts)
  •  
  • 2 cups buttermilk
  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons fine sea salt or Kosher salt
  • 1 tablespoon fennel pollen or ground fennel
  • 2 teaspoons cayenne pepper or ground hot red pepper or red pepper flakes
  • 2 teaspoon granulated garlic
  • 2 teaspoons granulated onion
  • Vegetable oil for frying
  • 6 sprigs rosemary, for frying
  • 1 lemon, zested and cut into wedges
  • Acacia honey, for drizzling
  •  

THURSDAY

February 18, 2016

Chicken and Vegetable Tagliatelle

  • 2 tablespoons olive oil

  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 2 carrots, grated on the large side of the box grater or finely chopped
  • 1 onion, finely chopped
  • 2 ribs celery with leafy tops, finely chopped
  • 1 small potato, peeled then grated or finely chopped
  • 4 cloves garlic, chopped
  • 1 cup chicken stock
  • A small handful of flat-leaf parsley, finely chopped
  • 1 pound egg tagliatelle
  • A handful grated Grana Padano or Parmigiano-Reggiano, plus more for passing at the table
  • EVOO – Extra Virgin Olive Oil, for drizzling
  •  

FRIDAY

February 19, 2016