Ingredients & Equipment

Week 1: Roasted & Slow-cooked Meat

  • What We’re Making: Roast Chicken, Roast Meat, Pan-fried Steak, Braised Ribs
  • Special Ingredients: There are no special or obscure ingredients required for this lesson.  You may wish to purchase a whole chicken or grass-fed meats as well as herbs, salt and pepper.
  • Special Equipment: There is no special equipment required for this lesson.  A baking dish, clay baker or dutch oven is helpful as is a skillet and tongs. 100% cotton cooking twine is used to truss the chicken.
  • Where to Get It: Grass-fed and pasture-raised meats can be purchased in most areas.  Check LocalHarvest.org or Eatwild.com for suppliers in your area. Kitchen equipment used in this lesson should be found in most kitchens, kitchen supply stores and large retail outlets with kitchen sections.  Due to living in a rural area, I purchase my equipment online at Chef’s Catalog.

Week 2: Stocks, Broths & Soups

  • What We’re Making: Homemade Beef Stock, Homemade Chicken Stock, Fresh Chicken Broth and Dashi (Japanese Fish Stock)
  • Special Ingredients: To prepare beef stock, you will need to purchase beef or veal bones.  To make chicken stock you should reserve the frame of the roast chicken you prepared in lesson #1.  To make chicken broth you need a whole chicken.  For dashi, you may wish to purchase bonito flakes [katsuoboshi] available in well-stocked health food stores and in Asian markets.
  • Special Equipment: There is no special equipment required for this lesson.  You will need a large stock pot and a fine-mesh strainer or sieve.
  • Where to Get It: Grass-fed and pasture-raised meats can be purchased in most areas.  Check LocalHarvest.org or Eatwild.com for suppliers in your area. Bonito flakes [katsuoboshi] can be found in well-stocked health food stores as well as Asian markets.  Kitchen equipment used in this lesson should be found in most kitchens, kitchen supply stores and large retail outlets with kitchen sections.  Due to living in a rural area, I purchase my equipment online at Chef’s Catalog.

Week 3: Easy Homemade Yogurts, Kefir & Cheese

  • What We’re Making: Yogurt, Room Temperature Yogurt, Pure Seed Starter, Kefir & Whey
  • Special Ingredients: For your yogurt starter you can use a storebought container of yogurt as long as it is free of flavorings and additives.  For kefir and room temperature yogurt, you will need to purchase a starter culture (see sources).
  • Special Equipment: There is no special equipment required for this lesson; however, I recommend purchasing a yogurt maker if you intend to make yogurt regularly.  We will also discuss making yogurt without a yogurt maker.  For straining yogurt and kefir, I recommend purchasing a fine-mesh sieve and cheesecloth.
  • Where to Get It: Starter cultures for yogurt and kefir can be purchased online (see sources).  Yogurt makers may be difficult to find at most retail outlets, but you can purchase them online (click here).

Week 4: Fresh Salads, Salad Dressings & Vinaigrettes

  • What We’re Making: Classic Vinaigrette, Sweet Dressing for Fruit Salads, Creamy Salad Dressings, Wilted Salad
  • Special Ingredients: Most ingredients should be on hand: good quality olive oil, vinegar, eggs, honey and salad greens or salad vegetbales.
  • Special Equipment: There is no special equipment required for this lesson; however,  you will need a mixing bowl and whisk, a skillet and a food processor or blender.
  • Where to Get It:  Most ingredients can be readily had at farmers markets and grocery stores.  For blenders and food processors, check out Chef’s Catalog.

Week 5: Cooking Seasonal Vegetables: Braised, Steamed, Roasted & Gratins

  • What We’re Making: Braised Vegetables, Roasted Vegetables, Steamed Vegetables & Vegetable Gratins
  • Special Ingredients: Most ingredients should be on hand: seasonal vegetables, stock or broth (see lesson #2) and fresh herbs or spices.
  • Special Equipment: There is no special equipment required for this lesson; however,  we recommend a good knife and cutting board, a skillet and or a baking dish.
  • Where to Get It:  Most ingredients can be readily had at farmers markets and grocery stores.  For kitchen equipment, you should be able to purchase everything you need from local kitchen supply stores or check out Chef’s Catalog.

Week 6: Real Pickles & Fermented Vegetables

  • What We’re Making: Sour Pickles, Sauerkraut, Preserved Lemons, Fruit Chutney
  • Special Ingredients: Most ingredients should be on hand: fresh fruits and vegetables, sea salt, spices of your choice and fresh whey (made in lesson #3) or purchased vegetable starter culture (buy it online).
  • Special Equipment: There is no special equipment required for this lesson and fermenting can be done in mason jars; however, if you’re serious about fermenting, I use and recommend the Pickl-It.
  • Where to Get It:  Most ingredients can be readily had at farmers markets and grocery stores.  If not using fresh whey, you can purchase vegetable starter culture online.

Week 7: Nuts, Seeds & Grain-free Baking

  • What We’re Making: Coconut Flour Cake, Almond Flour Cookies, Nut or Seed Pesto, Dried Fruit and Nut Bars
  • Special Ingredients: Most ingredients can be found in any well-stocked health food store; however, coconut flour can be difficult to find in some areas and you can purchase that online (see sources).
  • Special Equipment: There is no special equipment required for this lesson.  You will need baking sheets, a cake tin and a food processor or blender.
  • Where to Get It:  Most ingredients can be readily had at farmers markets and grocery stores other than coconut flour which can be purchased online (see sources).  For blenders and food processors, check out Chef’s Catalog.

Week 8: Soaked Whole Grain Porridges, Pilafs, Scones, Biscuits & Breads

  • What We’re Making: Scones, Porridge, Pilaf, Bread
  • Special Ingredients: There are no special ingredients required in this lesson.  Flours are readily found in grocery stores across the country and sprouted flour, if desired, can be purchased online (see sources).
  • Special Equipment: There is no special equipment required for this lesson.  A mixing bowl, spoon and whisk should suffice; however a standmixer or electric beaters can significantly reduce time in the kitchen.
  • Where to Get It:  Any well-stocked grocery store should stock whole grains, whole-grain flours and dried fruit as well as mixing bowls, wooden spoons and whisks.  For standmixers, check out Chef’s Catalog.

Week 9: Sourdough Starters, Breads, Pizza Crusts & Muffins

  • What We’re Making: Scones, Porridge, Pilaf, Bread
  • Special Ingredients: There are no special ingredients required in this lesson.  Flours are readily found in grocery stores across the country and sprouted flour, if desired, can be purchased online (see sources).  We will cover preparing a sourdough starter through the wild means, but if you’re a first time sourdough baker, you may wish to purchase a sourdough starter culture (see sources).
  • Special Equipment: There is no special equipment required for this lesson.  A mixing bowl, spoon and whisk should suffice; however a standmixer or electric beaters can significantly reduce time in the kitchen.
  • Where to Get It:  Any well-stocked grocery store should stock whole grains, whole-grain flours and dried fruit as well as mixing bowls, wooden spoons and whisks.  For standmixers, check out Chef’s Catalog.

Week 10: Homemade Probiotic Drinks, Sodas, Kombucha & Water Kefir

  • What We’re Making: Kombucha, Water Kefir, Beet Kvass & Probiotic Herbal Sodas
  • Special Ingredients: Fresh whey (lesson #3) can be used as a starter for beet kvass and herbal sodas, though I typically use purchased kefir starter culture (buy it online).  Kombucha and water kefir require a starter culture which can be purchased online (see sources).
  • Special Equipment: There’s no special equipment required for this lesson as saucepans, whisks and mason jars do fine.  For enthusiasts, I recommend flip-top bottles.
  • Where to Get It:  Food processors and ice cream makers can be found in most well-stocked kitchen supply stores and home centers; however you can also purchase them online at hef’s Catalog.

Week 11: Naturally Sweet Desserts & Cooking with Seasonal Fruits

  • What We’re Making: Fruit Crumble, Stewed Fruit Compote, Sorbet, Ice Cream
  • Special Ingredients: There are no special ingredients required for this lesson.  Fruit, spices, unrefined sugar or honey, nut flours, flour and cream or coconut milk is all you need.
  • Special Equipment: Most desserts can be made without special equipment; however, I recommend purchasing a food processor and/or ice cream maker.
  • Where to Get It:  Food processors and ice cream makers can be found in most well-stocked kitchen supply stores and home centers; however you can also purchase them online at Chef’s Catalog.