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 Mimi's Shopping List

PRODUCE
6 lemons
6 limes
2 navel oranges
1 bunch dill
1 bunch oregano
1 bunch rosemary
2 bunches basil
1 bunch flat leaf parsley
3 ears corn
2 pints cherry tomatoes
baby greens for 12
watercress
1 quart blueberries
2 medium onions
2 medium yukon gold potatoes
2 medium carrots
2 lb zucchini / yellow squash

BAKERY
2 baguettes

FISH / SEAFOOD
5 lb salmon (2 fillets)
36 shrimp

GROCERY
juniper berries
orzo pasta
18 oz frozen artichokes
1/2 cup walnut halves
1 package frozen puff pastry
1 16 oz package frozen peaches
2  15 oz cans white beans
black olive paste
cranberry juice
5 cups chicken broth
extra virgin olive oil
balsamic vinegar
mayonnaise
small jar spicy brown mustard
honey
light brown sugar
English mustard powder
Worcestershire sauce
tabasco sauce

DAIRY / EGGS
20 oz heavy cream
12 oz whole milk
5 eggs
wedge of parmigiano reggiano

OTHER
chardonnay (to poach fish)
peach brandy
wine for dinner 
vodka


Organization 

  • STOP!  I am always going to remind you to check your pantry against your shopping list before you leave for the grocery store so you don't buy something you already have.
  • Check for:  honey, Worcestershire sauce ( I have 3 bottles in my pantry), Tabasco sauce (2 bottles in my pantry), light brown sugar.
  • Make your life easy:  complete your shoppping at least one day before preparing a dish.
  • Organize your shopping list.  Add up the total amount of a single ingredient you will need for all dishes. List items to correspond with the layout of your supermarket.
  • The meal featured produce that was in season.  Whenever you can build your menu around seasonal ingredients.
  • We bought both yellow and red cherry tomatoes to add color to the pasta.
  • Don't buy lemons, limes or oranges that are as hard as a rock.  They should give a little when you squeeze them.
  • We could not find fresh oregano and had to substitute basil in the orzo pasta.
  • Buy hydroponic watercress if you can find it because it's easier to clean.
  • We used only zucchini because it was sourced from a local farm and beautiful.
  • We bought baguettes the day of the dinner.
  • Farm raised salmon is fine.  Make sure it's fresh, there should be no fishy odor.
  • We used frozen shrimp from Wegman's -- it's good and less work than steaming or grilling it yourself.
  • We bought two  1 quart containers of Kitchen Basics unsalted chicken broth and then one additional can of salted chicken broth for the 40 ozs needed for the recipe.
  • I could only find a big bottle of peach brandy.  I still bought it because I wanted the ice cream to be delicious.

Thoughts on Wine

White:  Aviary Chardonnay Napa Valley 2012.  I have been drinking this wine all summer.  I experience a nice crisp acidity to complement food coupled with apple and pear undertones.  

Red:  Promesses de Cote du Rhone.  This wine was a phenomenal buy!  It has a beautiful garnet hue.  It has great body.  I experienced strong fruit and spice.  It went perfectly with the salmon.


Everyday Divas Celebrations
with Mimi and Sue
White Party -- Diva Style