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

August 3, 2015

Spring Onion Chicken Breasts and Rice Pilaf with Almonds

  • For the Rice Pilaf with Almonds:

  • 1/3 cup (a fat handful) sliced almonds with skins
  • 3 tablespoons butter
  • A small handful (about 1/8 pound) thin spaghetti, broken into 1- to 2-inch pieces
  • 1 cup American basmati rice
  • Salt and pepper
  • 2 to 2 1/2 cups of chicken stock, divided

  • For the Chicken:
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds total), lightly pounded
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 bunch spring onions or scallions, chopped; whites and greens separated
  • 2 tablespoons chopped thyme
  • 2 large cloves garlic, chopped
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • Juice of 1 small lemon (about 3 tablespoons)
  •  

TUESDAY

August 4, 2015

Garlic and Lemon Spaghetti

  • 1 bulb garlic, cloves peeled and very thinly sliced

  • About 1/2 cup olive oil
  • 1 lemon, quartered
  • Salt
  • 2 tablespoons butter 
  • 1/4 cup finely chopped shallots or ramps/wild leeks (when in season)
  • Pepper
  • 1 cup Sauvignon Blanc or Pinot Grigio wine
  • 1 pound spaghetti or lemon spaghetti, available at Italian markets
  • 1/2 teaspoon chili flakes
  • 1/2 cup basil leaves, torn or shredded
  • 1/4 cup tarragon, coarsely chopped
  • 3 tablespoons mint, chopped
  • Freshly grated Grana Padano or Parmigiano-Reggiano, to pass
  •  

Andrew Zimmern’s Cucumber-Mint Lemonade

  • For the Base:

  • 1.75 gallons cold water
  • 5.5 cups white cane sugar
  • 6 cups fresh squeezed lemon juice (lasts for 3 days)

  • For the Cucumber Juice:
  • 10 pounds conventional cucumbers

  • To Mix:
  • 1 recipe of the base lemonade
  • 4 cups cucumber juice
  • 3 cups packed mint leaves.
  •  

Andrew Zimmern’s Crispy Belly Bacon Sandwich with Jalapeño Jelly and Vinegar Slaw

  • For the Belly Bacon Sandwich:

  • 30 ounces slab bacon
  • Jalapeño Jelly (recipe below)
  • Vinegar Slaw (recipe below)
  • Hot dog buns
  • Butter

  • For the Jalapeño Jelly:
  • 3/4 pound jalapeño peppers
  • 1/4 pound serrano peppers
  • 2 cups cider vinegar
  • 6 cups sugar
  • 2 ounces pectin powder

  • For the Vinegar Slaw:
  • 2 pounds green cabbage, finely shredded
  • 1/4 cup minced parsley
  • 1 1/2 cups grated carrots
  • 1 tablespoon salt

  • For the Slaw Dressing:
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 1 teaspoon salt
  • 3/4 cup safflower oil
  • 1 teaspoon dry mustard
  • 4 teaspoons fennel seed, toasted and ground
  • 1 teaspoon celery seed
  • 1 1/2 cups cider vinegar
  •  

WEDNESDAY

August 5, 2015

Carbonara Mac ‘n Cheese Soufflé and Spring Salad

  • Salt

  • 1 pound Italian macaroni tubes or ziti
  • 2 tablespoons butter, plus some to butter casserole dish
  • 1/3 pound sharp white cheddar, crumbled, about 1 cup
  • 2 tablespoons olive oil
  • 1/3 pound chunk pancetta, cut into 1/4-inch dice
  • 4 cloves garlic, finely chopped
  • 2 rounded tablespoons flour
  • 2 1/2 cups whole milk
  • 1/4 teaspoon fresh nutmeg
  • 4 eggs, yolks and whites separated
  • 1 tablespoon Dijon mustard
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 cups grated Gruyère cheese
  • 1/4 cup flat-leaf parsley, finely chopped
  •  
  • For the salad:
  • 1/2 pound sugar snap peas
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Acacia honey or light agave syrup or 2 teaspoons fine sugar
  • 1 shallot, grated
  • 1 clove garlic, grated or pasted
  • Juice of 1/2 lemon
  • 2 tablespoons white Balsamic or sherry vinegar
  • About 1/3 cup EVOO – Extra Virgin Olive Oil
  • 2 head butter lettuce, leaves separated
  • 1 heart Romaine lettuce, coarsely chopped
  • 2 baby or 1 small bulb fennel trimmed and thinly sliced
  • A handful fennel fronds
  • 1/4 cup mint leaves, coarsely chopped
  • 1/2 cup flat-leaf parsley tops, coarsely chopped
  • 2 thin slices brioche bread
  •  

Ryan Scott’s Lemon Poppy Cake

  • Universal Batter:

  • 1 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1/2 cup sugar
  • 3 eggs
  • 2 cups milk
  • 1 teaspoon lemon juice
  • 2 tablespoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, melted
  •  

THURSDAY

August 6, 2015

Meat and Herb Stuffed Zucchini

  • For the Tomato Sauce:

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 onion, grated or finely chopped
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 1 teaspoon cumin, 1/3 palmful
  • 1 fresh bay leaf
  • 1 cup chicken stock
  • 1 32-ounce can crushed tomatoes
  • 1 small piece cinnamon stick
  •  
  • For the Stuffed Zucchini:
  • 1 3/4 cups chicken stock
  • 1 cup Basmati rice 
  • Salt and pepper
  • 6 to 8 small, firm zucchini, halved and seeds scooped out
  • Olive oil, for drizzling plus about 2 tablespoons
  • 1/2 pound 80% lean ground beef
  • 1 small onion, grated
  • 2 cloves garlic, chopped
  • 1 teaspoon (1/3 palmful) cumin
  • 1 vine-ripe tomato, grated
  • 2 tablespoons fresh mint leaves, finely chopped plus a couple of stems, leaves stripped 
  • A small handful of dill, finely chopped (3 tablespoons)
  • A small handful of cilantro, finely chopped (3 tablespoons)
  • A fat handful of flat leaf parsley, finely chopped (1/3 cup)

  • Optional garnishes to choose from: additional chopped herbs used in the stuffing, garlicky buttered breadcrumbs, grated Parm or crumbled feta
  •  

FRIDAY

August 7, 2015

Yigit Pura’s Banana Chocolate Mud Pie

  • 3 tablespoons sugar 

  • 2 ripe bananas, sliced into half-inch discs
  • 6 tablespoons rum, bourbon or calvados (apple brandy), divided
  • 1 9-inch pre-baked graham cracker pie shell
  • 9 ounces 68 to 72% chocolate
  • 4 cups (2 pounds) vanilla bean pastry cream
  • 3 cups vanilla Chantilly cream
  • 1 bar 60 to 72% dark chocolate, for shavings
  • 3 to 4 tablespoons cocoa powder, for dusting

  • You’ll need: Piping bag attached with a #5 star tip
  •  

Yigit Pura’s Berries and Cream Parfait

  • 1 angel food cake

  • 2 pints strawberries, washed, cleaned and quartered
  • Zest of 1 orange (with microplane)
  • 4 cups vanilla bean pastry cream
  • 1 tablespoon orange flower water (optional)
  • 3 cups vanilla Chantilly cream
  • 6 cups whipped cream (medium-stiff)
  • 3 pints raspberries
  • 3 pints blueberries

  • You’ll need: 1 disposable piping bag and a 10-inch wide, 6-inch deep parfait dish
  •  

Yigit Pura’s Vanilla Bean Pastry Cream

  • 2 cups (510 g) whole milk

  • 1/2 vanilla bean or 2 teaspoons (10 g) vanilla bean paste
  • 1/2 cup plus 1 tablespoon (115g) granulated sugar
  • 7 (140 g) egg yolks
  • 1/4 cup (35 g) cornstarch
  • 1/4 cup (60g) unsalted butter, cut into 1/2-inch (12mm) cubes, at room temp
  •  

French Onion Croque Madame

  • 3 tablespoons butter

  • 3 large onions, very thinly sliced
  • Salt and pepper
  • 1 bay leaf
  • 1 tablespoon fresh thyme
  • 1/4 cup dry sherry
  • 1 cup veal stock
  •  
  • For the Bechamel Sauce:
  • 2 cups whole milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt and pepper
  • Nutmeg, to taste
  • 2 teaspoons Dijon mustard
  •  
  • 4 long slices peasant bread, cut 1/2-inch thick 
  • 8 slices mild, imported cooked ham or prosciutto cotto
  • About 2 cups shredded Gruyère or Fontina Val d’Aosta
  • Butter, for eggs
  • 4 large eggs
  •