Roast Figs Sugar Snow by Diana Henry
Chapter 1 Shopping List – “Ripe and Ready”
Week 1: November 1-7
Ripe and Ready – Cheese
- Alsatian Tarte Flambee
- Onion and Cider Soup with melting Camembert
- Zuppa alla Valpelleeunenze
- Georgian Cheese Pies
- Tartiflette
- Antico Risotto Sabaudo
- Poulet Suisesse
- Galettes Soubisses
- Pommes de Terre Braytoises
- Fondue Savoyard
- Pumpkin Strata
- Russian Curd Cheese Pancakes
From the spice cabinet:
Salt and Pepper, white pepper, flaky sea salt, Baking powder, Nutmeg, Thyme, Sage leaves, Rosemary sprigs, Breadcrumbs, Dijon mustard, Cinnamon stick, Black peppercorns
From the pantry:
Flour, Bread flour, Sugar, Chicken broth (or vegetarian/vegan broth), Arborio rice, Buckwheat flour, Baking soda,
Olive Oil, sunflower oil, peanut oil, lard,
From the deli/meat drawer:
Bacon lardons or pancetta cubes, Cubed cooked ham (or faux ham), Chicken breasts, Smoked bacon
From the dairy:
Butter, Creme Fraiche, Gruyere, Camembert or round Brie, Fontina cheese, Whole milk Greek yogurt, Milk, Parmesan cheese, Fresh mozzarella cheese, Reblochon cheese, Beaufort cheese or cheddar, Eggs, Heavy cream, Raclette cheese, Ricotta cheese, Buffalo mozzarella cheese, Farmer cheese
From the vegetable drawer/fruit bowl:
Onion, Garlic cloves, Savoy cabbage, Waxy potatoes, Baking potatoes, Pumpkin or butternut squash, Lemons, Plums
From the cocktail cabinet:
Hard cider, White wine, Red Wine, Calvados
From the bread box:
Baguette slices, Rye bread, Country bread, Sourdough bread
Visit our Cookalongs page for info on the November 2023-January 2024 “Roast Figs, Sugar Snow” cookalong.
