🛒 Shopping List — Block 7–8: Stocks & Eggs

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How to use this list: Block 7 is about using your stock. Get the Block 2 chicken carcass out of the freezer on Sunday night to thaw. Block 8 is egg week — buy 3 dozen eggs. You will use all of them.

⚠️ Pre-Week Check

[ ] Block 2 chicken carcass from the freezer — this is your Session 26 stock. If you didn't save it, buy a raw chicken carcass from your butcher or supermarket.
[ ] Service 7: Buy beef bones (knuckle bones and marrow bones) for beef stock — order ahead or request from your butcher. You need 3–4 lbs.

🥩 Proteins — Block 7

[ ] Chicken pieces (thighs + drumsticks) — 4 pieces (Session 27 pan sauce)
[ ] Mixed seafood for bouillabaisse: shrimp (½ lb), mussels (1 lb), clams (1 lb), cod or halibut chunks (1 lb), or 1 lb monkfish — (Session 28)
[ ] Shrimp shells (or save from above) — freeze for quick shrimp stock or fumet base
[ ] Beef knuckle and/or marrow bones — 3–4 lbs (Service 7 beef stock, all day project)

🥩 Proteins — Block 8

[ ] Eggs — 3 dozen (every method this week: scrambles, poaches, omelettes, carbonara, deviled, shakshuka, crème brûlée)
[ ] Hot-smoked salmon or lox — 4 oz (Session 30)
[ ] Thick-cut bacon — 6 oz (Session 31 + Service 8 deviled eggs garnish)
[ ] Guanciale or pancetta (thick pieces) — 4 oz (Session 33 carbonara)
[ ] Whole milk or heavy cream — 1 pint (Service 8 crème brûlée — use full-fat cream)

🥦 Produce — Block 7

[ ] Yellow onions — 6 large (Service 7 French onion soup + stock mirepoix)
[ ] Carrots — 6 (stock vegetables + week meals)
[ ] Celery — 1 bunch (stock vegetables)
[ ] Fennel — 1 bulb (bouillabaisse + stock)
[ ] Leeks — 2 (vegetable stock, Session 29)
[ ] Mushrooms (cremini or mixed) — 1 lb (Session 29 risotto)
[ ] Butternut squash — 1 medium (Session 0 Soup Architecture / Block 7 roasted purée soup)
[ ] Potatoes (Yukon Gold) — 1.5 lbs (Session 27 crispy roasted potatoes)
[ ] Arugula — 2 bags (Session 29 salad + Session 33 salad)
[ ] Bitter greens (radicchio, endive) — 1 head each (Session 25 + Session 27 salads)
[ ] Apples — 2 (Session 25 apple, walnut & endive salad)
[ ] Scallions — 1 bunch (Session 26 ramen garnish)
[ ] Garlic — 2 heads
[ ] Fresh thyme, parsley, bay leaves — 1 bunch each (stocks)
[ ] Tomatoes or canned tomatoes — 2 cans (bouillabaisse)
[ ] Saffron — 1 small tin (bouillabaisse — expensive but essential)

🥦 Produce — Block 8

[ ] Baby spinach or Swiss chard — 1 bag (Session 31 poached eggs)
[ ] Roma tomatoes — 4 (Session 31 oven roasted)
[ ] Watercress — 1 bunch (Session 30 watercress salad)
[ ] Frisée — 1 head (Session 32 frisée salad with warm bacon vinaigrette)
[ ] Butter lettuce — 1 head (Session 33 butter lettuce salad)
[ ] Cherry tomatoes — 1 pint (Session 31 slow-roasted cherry tomatoes)
[ ] Mixed greens — 1 bag (general salads)
[ ] Fresh chives — 1 bunch (Session 30 scrambled eggs + omelette)
[ ] Fresh tarragon — 1 small bunch (omelette filling, optional)
[ ] Sourdough bread — 1 loaf (Session 30 toast + omelette bread)
[ ] Baguette or crusty bread — 1 (Session 32)
[ ] Canned tomatoes — 2 cans (Service 8 shakshuka)
[ ] Red bell pepper — 2 (shakshuka)
[ ] Yellow onion — 2 (shakshuka + French onion soup Sat if making again)

🧀 Dairy

[ ] Unsalted butter — 4 sticks (Block 8 omelettes use a lot; Block 7 risotto finishing)
[ ] Crème fraîche or sour cream — 1 tub (Session 30 with smoked salmon)
[ ] Parmesan (block) — 8 oz (Block 7 risotto + Block 8 carbonara)
[ ] Pecorino Romano — 4 oz (Session 33 carbonara — use together with parmesan)
[ ] Heavy cream — 1 pint (Service 8 crème brûlée needs 2 cups)
[ ] Gruyère — 6 oz (Service 7 French onion soup topping)

🌾 Pantry & Dry Goods

[ ] Arborio or Carnaroli rice — 1.5 cups (Session 29 risotto)
[ ] Ramen noodles — 4 servings (Session 26)
[ ] Spaghetti or rigatoni — 1 lb (Session 33 carbonara)
[ ] Dry white wine — 1 bottle (risotto + pan sauces)
[ ] Red wine — 1 bottle (Service 7 French onion soup braising base)
[ ] Beef stock — 64 oz (Session 27 pan sauce + Service 7 French onion soup)
[ ] Chicken stock — 64 oz (risotto + ramen base)
[ ] Soy sauce — 1 bottle (ramen seasoning)
[ ] Mirin — 1 bottle (ramen tare)
[ ] Kombu — a few strips (ramen base — found at Asian grocery stores or Amazon)
[ ] White wine vinegar (ramen seasoning, risotto touch)
[ ] Granulated sugar — 1 cup (Service 8 crème brûlée)
[ ] Vanilla beans — 2 (crème brûlée — or 1 tsp pure vanilla extract)
[ ] Mayo, Dijon, paprika, capers — small amounts (Service 8 deviled eggs)
[ ] Walnuts — ½ cup (Session 25 apple, walnut & endive salad)
[ ] Tinned anchovies — 1 can (Session 33 bitter greens salad with anchovy vinaigrette)
[ ] Cumin, smoked paprika, chili flakes — (Service 8 shakshuka)
[ ] Rouille ingredients: jarred roasted red peppers, garlic, breadcrumbs (bouillabaisse)

🥖 Bread

[ ] Baguette — 2 loaves (Service 7 French onion soup + general use)
[ ] Thick-sliced sourdough — 1 loaf (Session 30 + Wed)

🔧 Equipment (Nice to Have for This Block)

[ ] Kitchen torch — for crème brûlée (Service 8). Can substitute: broiler works, but you have less control. A cheap culinary torch costs less than $20.
[ ] Fine mesh strainer (chinois) — essential for clarifying stocks. If you don't have one, a colander lined with cheesecloth works.
[ ] Stockpot (8+ quart) — if you're making proper beef stock on Service 7.

📝 Notes

Beef stock (Service 7) is an all-day project. Roast the bones at 450°F for 45 minutes first (this is what makes beef stock different from chicken stock). Then 6–8 hours of simmering. Start by 10 AM.

Carbonara (Session 33) — no cream. Real carbonara is eggs, cheese, pasta water, and guanciale. The heat from the pasta cooks the eggs into a silky custard. Take the pan fully off the heat before adding the egg mixture. Temperature is everything.

Crème brûlée (Service 8) — make it the day before. They need 4–6 hours to set in the fridge after baking. Brûlée the tops right before serving.