Dorie’s French Supper – Shopping List
by Pim under Dinner @ 8 with 44 Comments
Thursday, October 28, 2010
Dairy/Eggs
- unsalted butter [1 stick+1 tablespoon for coating the cake pan or about 125g]
- salted butter [2 1/2 tablespoon or 35g] If you only have unsalted butter at hand, don’t sweat it, just add a bit more salt to the endive recipe (which calls for salted butter.)
- eggs [2 large]
- milk [3 cups]
- crème fraîche [about 10oz]
Meat/Seafood
- pork loin roast [3 lbs] Set the pork loin on the countertop to warm up about 2 hours before roasting, around 4pm
Produce
- apples [4 large or 5 small mixed apples for the cake, 3 tart apples for the side dish and the soup]
- swiss chards [3 large stalks]
- onion [1 small]
- garlic [2 cloves]
- 3lbs Red Kuri squash (French: Potimarron) You can substitute other squash with edible skin like Delicata. If you’re using a harder skin squash such as Summer squash or Kabocha, just peel the skin off before using in the recipe.
- leeks [2 medium stalks]
- endives [3 heads]
- rosemary [2 sprigs]
- table grapes [1 large bunch or two medium bunches]
Pantry
- all-purpose flour [3/4 cup]
- baking powder [3/4 teaspoon]
- sugar [3/4 cup]
- vanilla extract [1/2 teaspoon]
- olive oil
- red pepper flakes
- raisins [1/4 cup]
- a bit of brown sugar
- black peppercorns [2 teaspoons]
- coriandar seeds [2 teaspoons]
- nutmeg
- hazelnuts [1/2 cup]
Wine/Liquor
- dark rum [3 tablespoons]
- If you’re only drinking a bottle of wine with this dinner, go for a Riesling Kabinett with a touch of sweetness (not much, just a hint).
- If you want to pair two wines, pick a bottle of Kabinett and a bottle of light bodied Pinot Noir. (Detailed wine pairing advice is on this post.)
Special Equipments
- a stand mixer (or hand mixer + a large mixing bowl)
- a rubber spatula
- 9′ Springform pan or 8′ cake pan. I use an 8′ cake pan with a removable bottom. If you’re using a regular cake pan, cut a round of parchment and line the bottom of the pan with it, it will help the cake to come out in one piece.
- a mortar and pestle for cracking spices. If you don’t have one, just keep a small heavy-bottom saucepan ready.
- one 6-8qt soup pot
- a hand blender (very handy) or a regular blender
- butcher’s twine
- an instant read meat thermometer
How lovely. Thanks so much for being such a loyal reader. I’m sorry I kept you waiting for so long but I hope it’s worth it. And good luck!
This shopping list is perhaps my favorite aspect of Dinner @ 8. I don’t mind that dinner could take well over 3 hours to prepare; I rather enjoy my prolonged hours in the kitchen. But I often find, as I’m settling into my lovely kitchen, that I’ve forgotten something on my shopping list (or that something never quite made it to the list at all). This list, especially the way it is sensibly organized by section, ought to teach me how to eliminate the multiple trips back to the store for forgotten items. The gift of education is the gift that keeps on giving. Thank you!
Hi Pim – it was fun meeting you at the Foodbuzz conference -(I’m a friend of Hope MacGregor’s – remember me? Anyway – this “Dinner @ 8″ looks like fun and you definitely lit my competitive cooking fires with the dangling carrots of that foursome of books. Dorie’s new book has been on my “I want” list for weeks now. Keep up the great work and I’ll keep coming back for me!
Hi Liz,
It was lovely to see you, but too bad I missed Hope! Please tell her I said hi. And please do the dinner @ 8 menu and show me! Good luck on the books too
Dinner @ 8 is a great idea, Pim. I often wonder why more cookbooks, especially those geared to new cooks, are not arranged in this fashion. Anyone can follow a recipe, but organizing the preparation of multi-course meal can present a real challenge, even more difficult than menu-planning, which has its own set of pitfalls.
The new site is beautiful. Best o luck with it.
Love the Dinner @8 concept–no excuse not to make a beautiful meal. How lovely, too, that you’re featuring one of my favorites, Dorie Greenspan. I’ve got the book, best open it up and use it with this delicious menu you’ve put together.
Congrats on the beautiful new site!
Hi Pim, I’m excited to try Dinner@8. One question, what is the serving amount for this recipe and those anticipated for the future? Maybe it’s stated somewhere and I missed it. The D.G. recipe looks like it could be for 4 people. Thanks, Chris
Love the new site as well as Dinner @8 – look forward to cooking along!
BiiiirrILLient! Innovation supreme. One of those things that you can’t believe hasn’t already become the norm in the world of home cooking and recipe books.
Pim, I love your new blog design and I accept your challenge!!! I really want to win the books so you will have my entry by the 6th. The Dinner @8 concept is brilliant and I’m looking forward to more entries. Meanwhile, you’ll meet my husband on Sunday; I’ve signed him up for your ‘Not Your Mama’s Sugar Cookies’ class. Do you mind if I post your contest/challenge on my blog? I did a write-up on Fiona’s cheesemaking class today; it was so much fun! Warm regards, Kathy
Pim, can you get Red Kuri squash in the Bay Area? I’ve never seen it before. Thanks! Kathy
Delurking to say I’m really loving your ‘Dinner at 8′ idea and the contest. Is there some vegetable I can substitute for the endives? I’ve never seen them here in Sri Lanka.
Kathy,
Yes you can. I’ve seen them at the Ferry Plaza market. They’re sometimes labeled Potimarron, which is the French name. If you can’t find it, just find another thin-skin squash, Delicata will work, or even Acorn.
cheers,
Pim
Hi Chris,
I can’t believe I forgot to put it in there! The dinner is big enough for six. Future dinners will be for about 6 as well.
thanks!
Pim
Thanks Lippy.
Aw…how sweet of you. Well, I hope this inspires people to do the same on their blog.
cheers,
Pim
of course not, please do!
hmm, do you have any radicchio? If not I’d use a lettuce that’s slightly bitter, so when it’s caramelized you can really taste the contrast of bitter and sweet.
hi pim, i check the shoping list and find that some ingredients like crème fraîche, endive, swiss chards, Red Kuri squash and Delicata are not available in my city. can i use similar ingredients to replace them? i write a blog in chinese. does that mean i need to post an entry in english if i want to participate in. and do i need to take photos of each steps, or just end product is fine?
Hi Jenny,
I think one of the most fun part of cooking is improvisation. When I cook something Thai here in California I don’t always have all the ingredients I need either. So I work with what I have, sometimes it works well, other times not so, but it’s still fun.
I’d love to see what you do with the ingredients you have access to, just improvise. You might not end up with exactly the same meal, but it’ll have the same spirit I’m sure.
If you could at least do part of that blog in English so Dorie and I could understand it, that’d be helpful. If not, hey, there’s always Google Translate. It won’t be perfect but it’ll do.
Pim
Actually, I should say I’ve also got them from the Santa Cruz downtown and Westside markets too.
thanks for your reply
Love the new site and Dinner @ 8. Welcome Back!
I love the new site. And Dinner @ 8 is wonderful. I can’t wait to make this dinner.
Brilliant! Love the new feature. I’m glad you’re back — I’ve missed reading updates.
Hi Pim, I’m new to your Blog… loved it! .. and loved the photos. I wanted to ask you.. what equipment do you use for your food fotography??
Regards from Madrid, Spain.
Diana
PIM! Your new site is amazing. I love how you organize the staples. This is brilliant. – Jetset
Love the new design, and the new dinner @8 feature. The shopping list makes things even easier.
Thanks so much, Pim!
Pim, I cooked Dorie’s French Supper last night and it was AMAZING!! Here are the results of my effort: dirtandsunshine.posterous.com/challenge-accepted-pim
Pim, dinner@8 is the best idea I have seen in food blogging. It makes perfect sense, such a simple yet genius concept!
Hi there Pim. This is my first time visiting your site. This is great. I am excited to try Dorie’s French Dinner.
Hi Pim!
I gave it a go. Thanks for the challenge!
frenchwhisk.blogspot.com/2010/12/around-my-french-table-with-chez-pim.html
Thank you,
Allison
Challenge accepted, Pim. Check out my results: kitchencouture.tumblr.com/post/2126468939/chezpimchallenge
Thanks for creating such a fun, delicious challenge!
Love this concept! I plan to cook this for our Christmas Eve dinner. Looking forward to more Dinner@8 menus!
Will try it. Thanks.
memoirsofacook.blogspot.com/
Yummy! How about a Vietnamese Street Food menu for Dinner at 8????
Is this the only menu available?
In your note for the pork roast you mention that it changed your mind about pork tenderloin…but…that’s not a pork tenderloin, it’s a pork loin. Completely different piece of meat…has a touch more fat, firmer flesh, indeed not as bland (and not as tender) as a tenderloin. Otherwise, great dinner lineup!