Joni Sare, cooking instructor

Private cooking lesson: fish, the shopping list

Friday’s private cooking lesson will be fun… here’s her response to my menu:  “This all sounds awesome!  We are especially excited about the first 3 choices.”

And, here are her choices and the shopping list …. (I sent the recipes to her with a few things to do prior to my arrival)

Menu for March 25th:

  1. Parchment-wrapped Cod w/Picatta and Carrots (picatta is white wine reduction sauce w/capers). Here is example of parchment paper wraps: http://www.jonisare.com/asian-beef-short-ribs-in-parchment-paper/
  2. Thai Curry Salmon Soup w/Coconut Milk, Red Onions, Red Bell Peppers, Broccoli and Basil
  3. Butter Sauteed Scallops w/Shallots, Herbs, Candied Orange Peel and Ginger

Shopping list for March 25:

dry goods:
– Parchment paper, enough paper for 6 pieces of 13×13 square sheets (if 13″ is the width of paper you have)
– Kitchen string  (i can bring this) (enough for six 6″-long pieces)
– 2 cups white wine (dry is best)
– 1/2 to 1 cup creamy almond butter
– One 4oz jar of Thai Red Curry Paste  (or Green Curry Paste)
– 1 can coconut milk (no water added is best)
– 1 jar Capers
– 1/4 cup brown sugar (sucanut or rapadora)
– 1/4 cup potato flour (to dust the fish)
– 5 medjool dates (or other dates)
– 2 tsps Herbs de Provence (french herb blend)
– salt/pepper

produce:
– 4 large shallots  (or 2 shallots and one yellow onion)
– 1 large red onion
– 3 medium-sized carrots, and/or zucchinis, and/or broccoli pieces
– 1 red bell pepper
– 2 cups broccoli flowerettes and stems
– 6 to 7 naval oranges (definitely organic b/c we’ll be using the skins)
– 2 limes (definitely organic b/c we’ll be using the skins)
– 3 inch piece of fresh ginger
– 2 tbls chopped fresh basil, about a dozen leaves
– 3 to 4 curry lime leaves (optional, can find them at Asian markets, sometimes stored in freezer, not necessary tho)

dairy/refridge:
– 1/4 cup unsalted butter (or olive oil, coconut oil)
– 1/4 cup unsalted butter
– 2 to 3 tbls Red miso (I can bring this)

fish:
– 3oz Cod per serving x 6 = about 1.5 lbs
– 3oz salmon per serving x 6 = about 1.5 lbs
– 5 scallops per serving x 6 = 30 scallops

NOTE: butchers at Whole Foods will cut the fish to your order, please ask them for very small stew-size pieces, like “bay scallop sizes”.

 

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