Menu: Béatrice's Red Kuri Soup / Chard-stuffed Pork Roast / Endives, Apples, Grapes / Marie-Hélène's Apple Cake
Dorie’s French Supper – Shopping List
by Pim under Dinner @ 8
with 43 Comments
Thursday, October 28, 2010
Dairy/Eggs
- unsalted butter [1 stick+1 tablespoon for coating the cake pan or about 125g]
- salted butter [2 1/2 tablespoon or 35g] If you only have unsalted butter at hand, don’t sweat it, just add a bit more salt to the endive recipe (which calls for salted butter.)
- eggs [2 large]
- milk [3 cups]
- crème fraîche [about 10oz]
Meat/Seafood
- pork loin roast [3 lbs] Set the pork loin on the countertop to warm up about 2 hours before roasting, around 4pm
Produce
- apples [4 large or 5 small mixed apples for the cake, 3 tart apples for the side dish and the soup]
- swiss chards [3 large stalks]
- onion [1 small]
- garlic [2 cloves]
- 3lbs Red Kuri squash (French: Potimarron) You can substitute other squash with edible skin like Delicata. If you’re using a harder skin squash such as Summer squash or Kabocha, just peel the skin off before using in the recipe.
- leeks [2 medium stalks]
- endives [3 heads]
- rosemary [2 sprigs]
- table grapes [1 large bunch or two medium bunches]
Pantry
- all-purpose flour [3/4 cup]
- baking powder [3/4 teaspoon]
- sugar [3/4 cup]
- vanilla extract [1/2 teaspoon]
- olive oil
- red pepper flakes
- raisins [1/4 cup]
- a bit of brown sugar
- black peppercorns [2 teaspoons]
- coriandar seeds [2 teaspoons]
- nutmeg
- hazelnuts [1/2 cup]
Wine/Liquor
- dark rum [3 tablespoons]
- If you’re only drinking a bottle of wine with this dinner, go for a Riesling Kabinett with a touch of sweetness (not much, just a hint).
- If you want to pair two wines, pick a bottle of Kabinett and a bottle of light bodied Pinot Noir. (Detailed wine pairing advice is on this post.)
Special Equipments
- a stand mixer (or hand mixer + a large mixing bowl)
- a rubber spatula
- 9′ Springform pan or 8′ cake pan. I use an 8′ cake pan with a removable bottom. If you’re using a regular cake pan, cut a round of parchment and line the bottom of the pan with it, it will help the cake to come out in one piece.
- a mortar and pestle for cracking spices. If you don’t have one, just keep a small heavy-bottom saucepan ready.
- one 6-8qt soup pot
- a hand blender (very handy) or a regular blender
- butcher’s twine
- an instant read meat thermometer
