Tune in and cook along with Rachael this week! Here's a list of all the ingredients in the dishes you’ll see Rachael prepare every day. Watch the show to find out what's for dinner each night, and then check back online for in depth step-by-step instructions.
monday
August 18, 2008
- 2 1/2 to 3 pounds (about 4 large) Idaho potatoes, peeled and cut into chunks
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 2 pounds boneless, skinless chicken breast, cut into small dice
- Salt and ground black pepper
- 1 cup store-bought shredded carrots, roughly chopped
- 1/2 10-ounce box (about 1 cup) frozen peas
- 7 to 8 scallions, thinly sliced
- 6 sprigs of tarragon, leaves removed and chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 1 tablespoon Dijon mustard
- 1 5-ounce package soft garlic and herb cheese, such as Boursin
- 2 egg yolks
- 1/2 cup (about a handful) flat-leaf parsley, chopped
- 1/4 cup milk or chicken stock, to loosen potatoes
- Paprika, for garnish
tuesday
August 19, 2008
- 3 tablespoons rice wine vinegar
- 3 tablespoons honey
- 2 tablespoons Tamari
- 2 tablespoons hot sauce
- 3 tablespoons vegetable oil
- Salt and freshly ground pepper
- 2-inch piece of ginger, grated
- 1 large clove garlic, grated or finely chopped
- 1 cup shelled frozen edamame, defrosted
- 1/2 head Napa or Savoy cabbage, shredded
- 1 small red bell pepper, thinly sliced
- 1/4 cucumber, halved lengthwise then thinly sliced on an angle
- 1/4 pound shitake mushrooms, stemmed and thinly sliced
- 4 scallions, very thinly sliced on an angle
- 3/4 pound deli-sliced chicken breast, torn or thinly sliced
- 1 cup crispy noodles from leftover take-out packets (optional)
- 3 tablespoons toasted sesame seeds, available on the Asian foods aisle of market
- 2 cups sugar
- 2 cups water
- 2 cups freshly squeezed lemon juice (about 16 lemons)
- 1/4 cup ginger, thinly sliced
wednesday
August 20, 2008
- 2 leeks
- 2 tablespoons plus 1/4 cup EVOO – Extra Virgin Olive Oil
- 1 10 ounce box frozen quartered artichoke hearts, defrosted or 1 14-ounce can quartered artichoke hearts, drained
- Salt and pepper
- 1 pound fettuccine
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1 cup flat-leaf parsley tops
- 3 tablespoons (a small handful) slivered or blanched almonds, toasted
- 1 clove garlic, grated or finely chopped
- 1/3 cup (a rounded generous handful) grated Parmigiano-Reggiano cheese
- 1/2 cup dry white wine
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1/2 pound bacon, chopped into small pieces
- 1 large onion, finely chopped
- Pepper
- Flour, for dusting
- 1 13x10" sheet puff pastry dough, defrosted
- 1 6-ounce container herb garlic cheese like Boursin
- 1 cup Swiss cheese, shredded
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- A pinch of nutmeg
- Salt and ground black pepper
- 1/2 pound rosemary ham, chopped
- 1 bunch asparagus, tough woody ends trimmed
- 1 13x10" sheet puff pastry dough, defrosted
- Flour, for dusting
- 1 cup Gruyere cheese, shredded
- 2 tablespoons EVOO - Extra Virgin Olive Oil (eyeball it)
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped or grated
- 1/2 pound shitake mushrooms, finely chopped by hand or pulsed in the food processor
- 1/2 pound cremini mushrooms, finely chopped by hand or pulsed in the food processor
- 1/2 pound button mushrooms, finely chopped by hand or pulsed in the food processor
- 1/4 to 1/2 cup cream, enough to bind
- Salt and pepper
- 2 tablespoons chives, chopped
- 1 sprig fresh tarragon, leaves removed and chopped
- 1 13x10" sheet puff pastry dough, defrosted
- 1/2 cup white cheddar cheese, shredded
thursday
August 21, 2008
- 1 pound spaghetti
- 1 pint red grape tomatoes
- 1 pint yellow grape tomatoes
- Salt and ground black pepper
- 3 cups (about 1 large bunch) arugula, washed and stem ends removed
- 1 cup basil, leaves removed from stems
- 6 to 8 sprigs tarragon, leaves removed from stems
- 1/3 cup pine nuts, toasted and cooled
- Zest of 1 lemon
- 2 cloves garlic
- 1 cup grated Parmigiano-Reggiano cheese
- 3 tablespoons EVOO- Extra Virgin Olive Oil
- 1 large ball fresh mozzarella, cut into small dice
- 1 loaf crusty bread
friday
August 22, 2008
- 5 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 4 to 5 ears (2 cups) fresh corn, cut off cob
- Salt and freshly ground black pepper
- 8 large, dry-packed sea scallops
- 3 shallots, minced
- 1 clove garlic, minced
- 6 tablespoons fresh parsley, finely chopped, divided
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 cup dry white wine (preferably Sauvignon Blanc)
- 2 tablespoons butter
- 3/4 cup (approximately 15) grape tomatoes, cut lengthwise
- Salt and freshly ground black pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon rice wine vinegar
- 1/2 pound fresh baby arugula
- 2 tablespoons fresh parsley, roughly chopped