🛒 Shopping List — Block 1–2: Knife Skills & Kitchen Setup

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How to use this list: Do this in two produce trips — one before Block 1 starts, one before Block 2 starts. The list is already split that way. Produce bought in one go at the start of Block 1 will not survive to Block 2.

Pantry and dry goods (pasta, sauces, oils, spices) can all be bought in one trip before Block 1 — they keep indefinitely.

Proteins: Buy the Block 1 proteins (shrimp, beef) before Block 1. Buy the Block 2 Pad Thai proteins (pork shoulder + pressed tofu) with your Block 2 shop. Buy the Block 2 whole chicken the day before you plan to break it down — it must be fresh, not frozen, and fresh chicken has a short window.

🥩 Proteins

[ ] Large shrimp (16/20 count), peeled and deveined — 1 lb (Session 3 scampi)
[ ] Flank steak or beef sirloin — 1 lb, thinly sliced (Session 4, stir-fry)
[ ] Bone-in, skin-on chicken thighs — 6 pieces (Session 6 braised chicken)
[ ] Whole chicken — 1 (Session 7): You will break this down yourself. This is the lesson. The breasts go into piccata; freeze the thighs, drumsticks, and wings — use them in Block 3–4 (Session 11 braising). Save the carcass in the freezer — it becomes your Block 7 stock.
[ ] Pork shoulder — 4 oz, sliced ⅛ inch thin (Session 5 Pad Thai — the recipe's default protein; can swap for 4 oz shrimp 16/20)
[ ] Pressed tofu — 4 oz (Session 5 Pad Thai aromatic base — used regardless of protein choice; look for "pressed" or extra-dry extra-firm; Asian markets have the best variety)
[ ] Pancetta — ¼ lb, diced (Session 2 ribollita; the slab bacon from Session 6 works as a substitute if you'd rather not buy both)
[ ] Slab bacon — 8 oz (Session 6 braised chicken; cut into lardons; salt pork works too)

🥦 Produce

Block 1:

[ ] Yellow onions — 7 large (1–2 for Session 2 ribollita mirepoix + 5–6 for French onion soup — they cook down to almost nothing)
[ ] Carrots — 6 (4 for Session 2 ribollita mirepoix drill + 2 reserved for Session 5 julienne drill)
[ ] Celery — 1 bunch (2–3 stalks for Session 2 claw-grip drill / ribollita mirepoix; remainder available for other uses)
[ ] Tuscan kale (lacinato/cavolo nero) — 1 bunch (Session 2 ribollita)
[ ] Zucchini — 1 medium (Session 2 ribollita)
[ ] Baby spinach — 5 oz bag (Session 1 pasta)
[ ] Arugula — 1 bag (Session 3 salad)
[ ] Fennel — 1 bulb (Session 3 salad)
[ ] Orange — 1 (Session 3 salad)
[ ] Broccoli — 1 head (Session 4 stir-fry)
[ ] Garlic — 3 heads (multiple uses throughout both weeks)
[ ] Lemon — 4 (Session 3 scampi + salad + piccata + dressings)
[ ] Fresh ginger — 2-inch knob (Session 4 stir-fry)
[ ] Fresh thyme — 1 bunch (Service 1 French onion soup + Session 6 braised chicken — same bunch, buy for Block 1 and keep refrigerated)
[ ] Fresh rosemary — 1 small bunch (Session 2 ribollita; 1 sprig needed)
[ ] Fresh flat-leaf parsley — 1 bunch (Session 3 scampi, garnishes throughout)

Block 2:

[ ] Cherry tomatoes — 1 pint (Session 7 piccata side / pasta sauce)
[ ] Lime — 1 (Session 5 Pad Thai)
[ ] Cabbage — 1 medium head (Session 6 braised chicken)
[ ] Russet or Yukon Gold potatoes — 2 lbs (Session 6 home fries)
[ ] Red bell peppers — 3 (2 for Session 6 home fries + 1 for Session 8 shakshuka)
[ ] Poblano pepper — 1 (Session 6 home fries — the SE recipe uses it)
[ ] Hot chile (jalapeño, serrano, or Fresno) — 1 (Session 8 shakshuka)
[ ] Zucchini — 3 medium (1 for Session 5 julienne drill + 2 for Service 2 tian)
[ ] Eggplant — 1 medium (Service 2 tian)
[ ] Tomatoes — 2 medium, optional (Service 2 tian: add fresh slices to the vegetable layers for an extra knife skill challenge; the base recipe only uses canned for the sauce)
[ ] Yellow squash — 2 medium (Service 2 tian)
[ ] Bean sprouts — 1 bag (Session 5 Pad Thai)
[ ] Scallions — 1 bunch (garnishes throughout)
[ ] Chinese flat garlic chives — 1 small bunch (Session 5 Pad Thai — the recipe calls for these specifically; Asian grocery; scallions work as a fallback but taste different)
[ ] Asian shallot — 1 small (Session 5 Pad Thai)
[ ] Fresh basil — a few sprigs (Session 5 chiffonade technique demo; garlic chives are the actual Pad Thai garnish)

🧀 Dairy

[ ] Parmesan (Parmigiano-Reggiano block) — 8 oz (Session 1 pasta + salad + piccata)
[ ] Gruyère — 6 oz (Service 1 French onion soup croutons — the tian recipe is vegan; no cheese)
[ ] Unsalted butter — 2 sticks
[ ] Eggs — 1 dozen (Session 5 Pad Thai + Session 8 shakshuka)
[ ] Heavy cream — 1 small carton (optional for pasta)

🌾 Pantry & Dry Goods

[ ] Pasta — short shape, e.g. rigatoni or spaghetti — 1 lb (Session 1 cacio e pepe-style)
[ ] Pasta (linguine) — 2 lbs (Session 3 scampi + Session 7 piccata)
[ ] Rice noodles, medium width — 8 oz (Session 5 Pad Thai)
[ ] Jasmine rice — 1 lb (Session 4 stir-fry)
[ ] Chicken or vegetable stock — 32 oz carton (Session 2 ribollita)
[ ] Beef stock or broth — 32 oz + 1 extra carton (Service 1 French onion soup)
[ ] Tomato paste — 1 small can or tube (Session 2 ribollita; recipe uses 5 tbsp)
[ ] Canned whole peeled tomatoes — 2 cans (1 for Service 2 tian sauce + 1 for Session 8 shakshuka)
[ ] Canned cannellini beans — 2 cans (Session 2 ribollita)
[ ] Dry white wine — 1 bottle (Session 3 scampi + Session 7 piccata)
[ ] Dry sherry — small bottle (Service 1 French onion soup; also works as a Shaoxing wine sub in stir-fry)
[ ] Oyster sauce — 1 bottle (Session 4 stir-fry)
[ ] Soy sauce — 1 bottle
[ ] Sesame oil — 1 small bottle (Session 4 stir-fry)
[ ] Fish sauce — 1 bottle (Pad Thai) — most grocery stores carry this now (Thai Kitchen brand); Asian grocery is cheaper
[ ] Tamarind concentrate — 1 jar (Pad Thai) — Thai brand only (Indian brands are much thicker; wrong ratios); Asian grocery or Amazon; block + hot water also works (instructions in the recipe notes)
[ ] Brown sugar or palm sugar — 1 bag (Pad Thai) — regular brown sugar works fine
[ ] Dried shrimp, small or medium — 1 bag (Session 5 Pad Thai aromatic; Asian grocery)
[ ] Sweet preserved radish, pre-minced (chai poh) — 1 package (Session 5 Pad Thai aromatic; Asian grocery — sweet version, not salty)
[ ] Cornstarch — 1 box (stir-fry velveting)
[ ] All-purpose flour — 1 bag (Session 7 piccata dredge)
[ ] Whole-grain mustard — 1 jar (Session 6 braised chicken sauce)
[ ] Apple cider vinegar — 1 bottle (Session 6 braised chicken)
[ ] Roasted peanuts — 1 bag (Pad Thai garnish)
[ ] Capers — 1 jar (Session 7 piccata)
[ ] Cumin, smoked paprika, dried chili flakes, ground coriander (Session 8 shakshuka)
[ ] Neutral oil (vegetable, grapeseed, or canola) — 1 bottle if you don't have one
[ ] Extra-virgin olive oil

🥖 Bread

[ ] Good baguette — 1 (Service 1 French onion soup croutons)
[ ] Crusty bread — 1 loaf (Session 8 shakshuka dipping + Service 2 tian)

🔪 Equipment (if you don't own these yet)

[ ] Chef's knife — if you don't own a good one (8" Victorinox Fibrox is the reliable budget pick)
[ ] Honing steel — not optional. Buy one this week.
[ ] Cutting board — large, wood or plastic (at least 12" × 18")
[ ] Instant-read thermometer — useful now, essential from Block 3 on

📝 Notes

Ribollita (Session 2): Use leftover or day-old bread — don't buy fresh bread just for this. Save a few slices from your Session 1 baguette or any crusty loaf earlier in the block and let them go stale. A Parmesan rind dropped into the pot while it simmers adds a lot; save rinds in your freezer. The soup is genuinely better the next day.

French onion soup (Service 1) needs a huge amount of onions. 5–6 large yellow onions is not too many — they cook down to about 10% of their raw volume over 45–60 minutes. Don't rush the caramelization.

Pad Thai (Session 5): Soak rice noodles in cold water for 30 minutes before cooking — don't boil them. They finish in the wok. Mise en place is even more critical here than in the stir-fry.

Stir-fry (Session 4): Dry sherry is an acceptable sub for Shaoxing wine. If you're buying it anyway for French onion soup, you're covered — just reserve some before the onion soup.

Whole chicken (Session 7): Watch the Serious Eats chicken breakdown video before you start. Takes about 20 minutes the first time; 8 minutes by Block 6.