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🛒 Shopping List — Block 3–4: Heat & Cooking Methods

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How to use this list: Buy Block 3 proteins and produce at the start of Block 3, Block 4 mid-week. The short ribs for Saturday of Block 4 should be bought Friday or early Saturday morning — they need 3–4 hours in the oven.

🥩 Proteins

Block 3:

  • [ ] Boneless, skinless chicken breasts — 4 pieces (Session 9)
  • [ ] Bone-in pork chops (thick-cut, 1.5") — 2 (Session 10 — ask the butcher for center-cut)
  • [ ] Bone-in, skin-on chicken thighs — 4 pieces (Session 11 braise) — if you froze thighs from your Block 1–2 chicken breakdown, use those here instead and skip this line
  • [ ] Salmon fillets (skin-on) — 2 pieces (Session 12 poached)
  • [ ] Mild white fish fillet — 1 piece (Session 12 en papillote — choose whatever's freshest: cod, halibut, snapper)
  • [ ] Whole chicken — 1 large (Service 3 spatchcocked roast)

Block 4:

  • [ ] Ribeye or NY strip steaks — 2 (Session 13, 1–1.5" thick — don't go thin)
  • [ ] Salmon fillets (skin-on) — 4 pieces (Session 14 seared + Wed broiled/miso)
  • [ ] Bone-in beef short ribs — 3–4 lbs (Service 4 PROJECT — buy early, they're expensive; ask the butcher)

🥦 Produce

Block 3:

  • [ ] Zucchini — 3 medium (Session 9 + leftover use)
  • [ ] Cherry tomatoes — 1 pint (Session 9 zucchini sauté)
  • [ ] Fresh chives — 1 small bunch (Session 9 pan sauce / fines herbes)
  • [ ] Fresh tarragon — 1 small bunch (Session 9 pan sauce / fines herbes; omit if unavailable, chives + parsley cover it)
  • [ ] Bell peppers (red and yellow) — 4 (Session 11 braise)
  • [ ] Onions (yellow) — 4 (braise base, mirepoix)
  • [ ] Broccoli — 1 large head (Session 10 roasted)
  • [ ] Bok choy — 1 large head (Session 12)
  • [ ] Potatoes (Yukon Gold) — 3 lbs total for Service 3 and Session 13 mash
  • [ ] Fresh ginger — 1 small knob (Sessions 12 + 15 bok choy)
  • [ ] Garlic — 2 heads
  • [ ] Lemons — 3 (Session 12 en papillote, Service 3)
  • [ ] Fresh thyme and rosemary — 1 bunch each
  • [ ] Fresh dill — 1 small bunch (Session 12 poached salmon sauce)
  • [ ] Celery — 3 stalks (Service 3 celery, Parmesan & walnut salad)
  • [ ] Apple — 1 (Session 10 pan sauce — Granny Smith or Honeycrisp)

Block 4:

  • [ ] Asparagus — 1 bunch (Session 14)
  • [ ] Arugula — 2 bags (Session 14 salad + Session 16)
  • [ ] Fennel — 2 bulbs (Session 12 en papillote + Session 14 arugula salad)
  • [ ] Lemons — 2 (Session 14 salmon, salad dressing)
  • [ ] Orange — 1 (Session 14 arugula, fennel & orange salad)
  • [ ] Bok choy — 1 head (Session 15)
  • [ ] Green beans — 1 lb (Session 13)
  • [ ] Root vegetables (carrots, parsnips, turnips) — 2 lbs total (Service 4)

🧀 Dairy

  • [ ] Unsalted butter — 3 sticks (basting, pan sauces, mash)
  • [ ] Heavy cream — 1 cup (Session 13 mashed potatoes)
  • [ ] Parmesan — 4 oz (Service 3 salad, Service 4 polenta)
  • [ ] Plain whole-milk yogurt — 1 cup (Session 12 poached salmon dill yogurt sauce)

🌾 Pantry & Dry Goods

  • [ ] White wine (dry) — 1 bottle (pan sauces, braise — use something drinkable)
  • [ ] Red wine (dry) — 1 bottle (Service 4 short rib braise)
  • [ ] Polenta (coarse-ground) — 1 bag (Session 11 + Service 4)
  • [ ] Chicken stock — 64 oz total (sauces, braise liquid)
  • [ ] Beef stock — 32 oz (Service 4 short ribs)
  • [ ] Canned whole peeled tomatoes — 2 cans (Session 11 braise)
  • [ ] Capers — 1 jar (Session 11 braise, Session 12 en papillote, Session 14 seared salmon)
  • [ ] Black olives (pitted) — 1 can or jar (Session 11 optional)
  • [ ] White miso paste — 1 container (Session 15 glazed salmon)
  • [ ] Mirin — 1 bottle (miso glaze)
  • [ ] Sake or dry sherry — small bottle (miso glaze)
  • [ ] Coconut milk — 1 can (Session 12 coconut rice)
  • [ ] Rice (long grain or jasmine) — 1 lb (Session 9 + Fri steamed rice; also Session 15 broiled salmon)
  • [ ] Walnuts — ½ cup (Service 3 celery, Parmesan & walnut salad)
  • [ ] Neutral oil — for high-heat searing
  • [ ] Extra-virgin olive oil
  • [ ] Shallots — 1 bag (pan sauces)
  • [ ] Cider vinegar — 1 bottle (Session 10 pan sauce)
  • [ ] Dijon mustard — 1 jar (vinaigrette + Service 4 marinade)
  • [ ] Oyster sauce — 1 bottle (Sessions 12 + 15 bok choy)
  • [ ] Sesame oil — 1 bottle (Sessions 12 + 15 bok choy)
  • [ ] Canola or vegetable oil (Service 4 long braise)

📝 Notes

Service 4 — Braised Short Ribs (the big one): This is a 3–4 hour cook. Buy the ribs fresh on Friday or Saturday morning. Pat them completely dry, salt generously, and sear in batches over very high heat until a deep brown crust forms on all sides. Don't rush this step. The fond from the sear is most of the sauce's flavor.

Block 3 Spatchcock (Sat): Ask yourself the question before you buy: do I have kitchen shears? If not, buy a pair. A sharp chef's knife works too, but shears make spatchcocking dramatically easier.

Miso glaze (Session 15): Mix equal parts white miso, mirin, and sake with a bit of sugar. Marinate salmon for 24 hours minimum for the full effect. Make it Tuesday night.