Joni Sare, cooking instructor

Private cooking lesson: Meat, the shopping list

I’ll be with a cooking student this coming Tuesday. She wants to learn different methods to make meats.

Click here to see the 6 dishes I suggested to her.

Below is the shopping list for the 3 dishes she chose to make:

  1. Asian Beef Short Ribs with Chinese 5 Spice and fig red wine reduction sauce, veggies and rice
  2. Lamb Stew w/potatoes, broccoli, preserved lemons and Moroccan tagine spices
  3. Poached Chicken Marbella w/black and green olives, capers, red sherry, red wine and fresh oregano

The shopping list

Meat counter

  • Short Ribs, 14 ribs
    (one rib per serving….  10 people at the potluck, plus 2 servings (for her and her husband), plus 2 ribs “for the pot” (meaning extra… b/c …being that the ribs vary in size – I’d rather have a bit extra rather than be short on the number of servings).
    MUST DO: ask the butcher to cut the ribs into 4 pieces, cutting across the bone (each person will have 4 pieces)
  • Chicken breasts, 2 halves
    MUST DO: ask the butcher to cut the breasts into small stew-meat-size pieces
  • Lamb shanks, 4 (or enough for 2 servings)

Canned/dry goods (includes spices)

  • Chinese 5 Spice, 2 tbls
  • Tagine spices, 3 tbls (Ras El Hanout, I’ll bring this)
  • Arrowroot, 1 tbls (I have plenty of this and will bring it)
  • Oregano, dried, 1 tsp
  • Green olives, whole, pitted, 1/4 cup
  • Black olives, whole, pitted, 1/4 cup
  • Capers, 1-2 tbls, and the liquid
  • White wine, 2 cups
  • Red wine, 1 bottle
  • Red sherry, 1/4 cup (or 1 tbls balsamic vinegar)
  • Balsamic vinegar, 1/4 cup

Bulk foods

  • Mission figs, dried, 20

Produce

  • Oranges, 2
  • Fresh oregano, 1 tbls
  • Potatoes, fingerlings, 10
  • Tomatoes, 3 or 4
  • Broccoli, 1 head
  • Carrots, 5
  • Zucchini, 5
  • Onion, yellow, 1
  • Onion, red, 1
  • Garlic, 1 bulb
  • Ginger, 2 inch

Deli counter

  • Preserved lemon, 1 small

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