Week 11: Slightly Challenging

Brisket & Biscuits

Hamburgers & Buttermilk Waffles

Chicken Tikka Masala

Ravioli & Scallops

Mushroom Fried Rice

Burgundy Beef

• 4 boneless and skinless chicken thighs
• 1 lb wild scallops
• 1 3.5 lb brisket
• 6 oz bacon, solid chunks
• 3 lbs stewing beef
• 1 lb ground beef
• Black pepper
• 1 cup maple sugar
• Baking soda
• Garlic powder
• 4 tsp garam masala
• 2 tsp ground cumin
• 1 tsp ground coriander
• All-purpose flour
• 1 recipe sourdough pasta (or store bought ravioli)
• 1 tbsp breadcrumbs
• 3 cups Buttermilk
• 1 lb butter
• 1 pint of heavy cream
• 1 cup ricotta cheese
• 1 cup cheddar cheese
• Parmesan Cheese
• 1 cup plain yogurt
• 1 dozen eggs
• Sauerkraut
• 1 ripe tomato
• 1 bunch asparagus
• 1 lemon
• 1 ripe avocado
• 1 shallot
• 2 bulbs garlic
• 1 bunch cilantro
• 1 head bok choy
• 3 tbsp fresh ginger
• 1 red onion
• 6 scallions
• 1 bunch green onions
• 4 yellow onions
• 2 pints cremini mushrooms
• 3 pints shiitake mushrooms
• 1 pint white mushrooms
• 18 -24 white pearl onions
• 6 large Yukon Gold potatoes
• 1 bottle red wine (a full bodied wine like Bordeaux, Burgundy or Chianti)
• 4 cups beef stock
• 1 bunch thyme
• 4 bay leaves
• 1 tbsp tomato paste
• 1 tsp sesame oil
• ¼ cup soy sauce
• 14 oz tomato puree
• 1 package frozen peas
• Olive oil

• Threefold Blend Spicy
• Pepper Salt
• Kale Powder
• Leek Powder
• Turmeric Powder
• 18th Century Stone Cut Oats
• Savannah Red Rice