Christmas Shopping 2012

Shopping List


TODO: need to add monkfish recipe to this list


Egg and Dairy

24 large eggs
36oz heavy cream (2.5 pints)
8 1/4 cups whole milk (half gallon)
4 cup finely grated Parmesan
12 ounces mozzerella
13 tablespoons unsalted butter, at room temperature (2 sticks)

Produce

2 large fennel bulb
3.5 onion
6 large shallots + 1lb shallot
25 garlic cloves
8 lemons
3 red onion
6 cups grape tomatoes
6 ribs celery
5 cups flat leaf parsley
1 pound large red-skinned potatoes
8 large garlic cloves, peeled
3/4 cup finely chopped fresh basil leaves
5 pounds thin asparagus, trimmed

3lbs Brussels sprouts, trimmed

Fish

2 lbs manila clams
2 lbs mussels
2 lbs large shrimp
3 lbs halibut or salmon
4.5lbs squid
1 pound skinless salt cod fillet

Alcohol

4 cups dry white wine (1.5 bottles)
brandy
spiced rum
1/2 cup Marsala wine

Bread

2 baguettes, cut into rounds and toasted, for serving

Freezer

2 pound frozen artichoke hearts, thawed

Pantry


1/2 cup tomato paste
2 28oz cans of diced tomatoes in juice
10 cups fish stock
2 bay leaves
27oz granulated sugar
fresh nutmeg
3 tbsp red wine vinegar
1 cup pitted kalamata olives
1/8 teaspoon cayenne pepper
5.5 cup Italian-style seasoned bread crumbs
7 cups low-sodium chicken broth
2 1/4 cup Arborio rice
2 (2-ounce) tin, anchovies
1 tsp caraway seeds






Ciopinno (x2)
  • 3 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 2 teaspoons salt
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 5 cups fish stock
  • 1 bay leaf
  • 1 pound manila clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Eggnog (x9)
2 large eggs
3 oz (by volume) granulated sugar
½ tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum (I use Sailor Jerry’s)
6 oz whole milk
4 oz heavy cream

Calamari salad (x3)

  • 1 1/2 lb cleaned squid
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red-wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 large garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
  • 1/3 cup pitted Kalamata olives, halved lengthwise
  • 2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
  • 2 celery ribs, cut into 1/4-inch-thick slices
  • 1 cup loosely packed fresh flat-leaf parsley leaves

Brandade
  1. 1 pound skinless salt cod fillet
  2. 1 pound large red-skinned potatoes
  3. 1 1/2 cups whole milk
  4. 8 large garlic cloves, peeled
  5. 1 teaspoon finely grated lemon zest
  6. 2 tablespoons fresh lemon juice
  7. 1/8 teaspoon cayenne pepper
  8. 3/4 cup extra-virgin olive oil, plus more for the baking dish
  9. Freshly ground black pepper
  10. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  11. 2 baguettes, cut into rounds and toasted, for serving

rice balls (x3)
  • 1 cup Italian-style seasoned bread crumbs
  • 1/2 cup Italian-style seasoned bread crumbs
  • 1/2 cup finely grated Parmesan
  • 1/4 cup finely chopped fresh basil leaves
  • 2 eggs, at room temperature, beaten
  • 4 ounces Gorgonzola, at room temperature, cut into 16 (1/2-inch) cubes
  • Vegetable oil, for frying
  • 2 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter, at room temperature
  • 1/2 small onion, chopped
  • 3/4 cup Arborio rice
  • 1/4 cup dry white wine
  • 1/4 cup finely grated Parmesan
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

artichoke (x2)

asparagus (x2)
  • 2 1/2 pounds thin asparagus, trimmed
  • Salt
  • Extra-virgin olive oil, for drizzling
  • 6 cloves garlic, crushed
  • 2 lemons, zested
  • 8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
  • 1/2 cup flat-leaf parsley, a couple of generous handfuls

brussel sprouts (x2)
  • 1.5lbs Brussels sprouts, trimmed
    .5lb small shallots, peeled but left whole
    3 tbsp olive oil
    ½ tsp caraway seeds
    Flaky sea salt and freshly ground black pepper