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 8, 2016

Skirt Steak with Mean, Green Romesco

  • For the Romesco Sauce:*

  • 2 large poblano peppers
  • 1 large or 2 medium green bell peppers
  • 2 large tomatillos, husked and rinsed
  • 1 small white onion, peeled and quartered
  • 4 large cloves garlic, crushed
  • Natural cooking spray
  • Salt and pepper
  • 1/4 cup each sliced almonds and chopped peeled hazelnuts, toasted
  • 1 cup combined chopped cilantro and flat-leaf parsley
  • A small handful of mint leaves
  • 2 tablespoons sherry vinegar
  • About 1/3 cup EVOO – Extra Virgin Olive Oil

  • 1 1/2 pounds skirt steak
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon granulated garlic
  • Olive or vegetable oil, about 1 tablespoon
  •  

TUESDAY

February 9, 2016

Roasted Tomato Bolognese and Bucatini

  • 32 cocktail tomatoes (they’re a little larger than cherry tomatoes) or 3 pints cherry or grape tomatoes

  • 4 cloves garlic, crushed
  • 2 tablespoons thyme leaves stripped from stems
  • EVOO – Extra Virgin Olive Oil, for liberal drizzling (4 tablespoons or so)
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 1/2 pounds 80% lean ground beef
  • 1 small onion, finely chopped
  • 1 cup chicken or veal stock
  • A handful of parsley, chopped
  • A handful of basil, torn
  • 1 cup milk
  • 1 pound bucatini
  • Grated Grana Padano or Parmigiano-Reggiano cheese, for serving
  •  

WEDNESDAY

February 10, 2016

Pasta with Bacon, Chestnuts and Dijon

  • 2 tablespoons olive oil

  • 1/3 pound meaty bacon
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • Salt and pepper
  • 2 tablespoons rosemary, chopped
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream or crème fraîche
  • 1 tablespoon maple syrup or honey
  • 1 round tablespoon grainy mustard
  • 1 pound linguine or rigatoni
  • 1 cup pre-roasted or prepared chestnuts, sliced or chopped
  • 1 loosely packed cup grated Parmigiano-Reggiano cheese, plus some to serve/pass at table 
  •  

Grant’s Cold Oven Pound Cake

  • 3/4 cup butter, softened

  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
  • 1/2 teaspoon salt
  • 1 1/2 cups cake or all-purpose flour
  • 1/2 cup buttermilk, room temperature
  •  

THURSDAY

February 11, 2016

Caesar Cobb

  • For the Croutons:

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 clove garlic, crushed
  • 3 cups white Italian bread, cut into 1-inch cubes
  • Coarse black pepper
  • 1/2 cup Pecorino Romano cheese
  •  
  • For the Dressing:
  • 4 anchovy filets, finely chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 cloves garlic, grated or pasted
  • Juice of 1 lemon
  • 2 teaspoons black pepper
  • 1 large egg yolk
  • About 3/4 cup EVOO – Extra Virgin Olive Oil
  • 1/4 cup (a handful) each grated Parmigiano-Reggiano and Pecorino Romano cheeses
  •  
  • 2 hearts or 1 large head Romaine
  • 12 slices meaty bacon
  • 1 tablespoon olive oil
  • 3 boneless, skinless chicken breasts, halved horizontally into 6 thin cutlets
  • Salt and pepper
  • 4 radishes, cut into matchsticks or thin half moons
  • 1 1/2 cups crumbled smoked blue cheese (preferred brand Oscar’s Smokehouse) or Maytag blue cheese
  • 8 scallions, thinly sliced on bias
  • 4 hard-boiled eggs, peeled and chopped
  •  

FRIDAY

February 12, 2016