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Recipe Thursday-Greek Pasta with Sausage and Cheese

Posted on February 17th, 2011 | Posted in Main Course, Recipes

I have been holding onto this recipe for quite sometime, and needed an occasion to make it. The occasion ended up being getting together with my sister and niece for dinner and a movie. The recipe was super easy for a weeknight dinner and very tasty!! I was drawn to the recipe because of the use of blue cheese and sausage. The sauce ended up being a perfect balance for the pasta and sausage. The sauce had a slight tanginess from the blue cheese and white wine, that paired perfectly with the sweetness of the sausage. The recipe calls for either semi-cured Greek pork sausages or sweet Italian sausages. I went with the Italian sausages since we sell it! I am changing the serving size, because this dish only fed my sister, and I and definitely wasn’t enough for the original dubbed 4 servings.

Greek Pasta with Sausage and Cheese

Yield 2 Servings


2 tablespoons extra-virgin olive oil (992055)
8 ounces semi-cured Greek pork sausages, or sweet Italian sausages, cut into 1-inch pieces (GRF436)
Kosher salt, to taste (CQS030)
10 ounces pasta, preferably garganelli or penne (991538)
1/2 cup white wine (cooking wine 991970)
1 ounce blue cheese, crumbled (775874)
1/4 cup heavy cream (HPH010)
1/4 cup loosely packed fresh oregano leaves
1/4 cup grated Parmesan cheese, for garnish (775628)
Freshly ground black pepper, to taste


In a large skillet, heat the olive oil over medium-high heat, then add the sausage and cook until golden, stirring only occasionally, 7-10 minutes. In the meantime, bring a large pot of salty water to boil and cook the pasta until al dente. Before draining the pasta, reserve 1/2 cup of the cooking water. Once the sausages are browned, add the wine and turn the heat to high. Reduce the liquid for 2 minutes, then lower the heat and add the blue cheese, cream, and oregano. Once the cheese is melted, add the pasta along with some of the pasta cooking water as needed to create a creamy, loose sauce. Season to taste with salt and pepper, divide among plates, and garnish with Parmesan.

Recipe from SeriousEats.com

Special Sale-Beef Eye Round

Posted on February 14th, 2011 | Posted in Special Sale

Beef-Eye Round

Pack-12 PC/CS- Case 80#AVG

Item#- 222025

Price**-$2.55/LB for 1 case

$2.50/LB for 5 or more cases

**While Supplies Last

ICC Seasonal Products

Posted on February 14th, 2011 | Posted in Featured Product, Seasonal Products

These products will be available for purchase from February 21st-March 25, 2011.

Baked Oatmeal w/Peaches ICC, 1/5#, Item#-ICC0321

Peach Cheese Delight ICC, 1/5.5#, Item#-ICC0105

Peach Crisp ICC, 1/6.5#, Item#-ICC0199

Peach Tapioca ICC, 1/8#, Item#-ICC0305

Tropical Tapioca ICC, 1/8#, Item#-ICC0309

New Products

Posted on February 11th, 2011 | Posted in New Products

New products for the week of February 7th!

2.11 New Products

Recipe Thursday-Blackberry Jam Cake with Miracle Caramel Frosting

Posted on February 10th, 2011 | Posted in Dessert, Recipes

This delicious cake was served as dessert for Super Bowl Sunday, at my sister’s house! Her and her husband planned a complete southern meal of brisket, homemade BBQ sauces, baked beans, coleslaw, cornbread complete with honey butter, and Blackberry Jam Cake with Miracle Caramel Frosting! All the food was very tasty, but for me the cake is what made the meal a complete winner. The only thing that this Super Bowl meal was missing was this edible stadium, maybe next year! This cake was amazingly moist, had a soft crumb, a pretty plum color, was not too sweet and had a gently spiced fruity flavor. Also my brother-in-law has a nicer camera and better photography skills than I do! Enjoy!

Blackberry Jam Cake with Miracle Caramel Frosting

Yield 12 Servings



2 teaspoons ground cinnamon (CQC065)
1/4 teaspoon ground allspice (CQA005)
1/4 teaspoon ground cloves (CQC072)
3/4 cup seedless blackberry jam (BCW907)
1 cup buttermilk , room temperature (HPH001)
3 tablespoons water
1 teaspoon vanilla extract (NFC1055)
3 cups all-purpose flour (991867)
1 tablespoon baking powder (NOT1030)
3/4 teaspoon salt (CQS030)
1 1/4 cups unsalted butter, softened (880000)
1 1/3 cups granulated sugar (991842)
1/2 cup packed light brown sugar (NSU2150)
4 large eggs, room temperature (EGG011)


1/4 cup seedless blackberry jam (BCW907)
4 cups Miracle Caramel Frosting (see below)
1 1/3 cups walnuts or pecans, toasted and chopped (optional) (BD0131/NNU1025)


TOAST SPICES Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease flour two 9-inch cake pans. Heat cinnamon, allspice and cloves in small skillet over medium heat until fragrant about 1 minute. Microwave jam in medium bowl until thin enough to pour, 35 to 45 seconds, carefully stirring halfway through.

MAKE BATTER Whisk buttermilk, water and vanilla into warm jam. Combine flour, baking powder, toasted spices and salt in large bowl. With electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Reduce speed to medium-low and add eggs, 1 at a time, until incorporated. Add flour mixture in 3 additions, alternating with 2 additions of jam mixture, stopping occasionally to scrape down bowl.

BAKE Scrape equal amounts of batter into prepared pans. Tap pans on counter release air bubbles. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 40 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack. Cool completely, at least 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for 2 days.)

ASSEMBLE CAKE Whisk jam in bowl until smooth. Place 1 cake round on platter and spread 1 ½ cups frosting over cake. Spread jam over frosting, leaving ½-inch border, then top with second cake round. Spread remaining frosting evenly over top and sides of cake. Garnish with nuts, if using. Refrigerate until set, about 30 minutes. Serve. (Cake can be refrigerated, covered, for 2 days. Bring to room temperature before serving.)


Yield 4 cups

Whole milk makes the richest, tastiest frosting. Use a stand mixer; the frosting is too thick for a hand mixer. And plan ahead, as the frosting needs time to cool.


1 1/4 cups packed dark brown sugar (NSU2250)
1/4 cup all-purpose flour (991867)
3 tablespoons cornstarch (991869)
1/4 teaspoon baking soda (991858)
1/2 teaspoon salt (CQS030)
1 1/2 cups whole milk (HPH004)
2 teaspoons vanilla extract (NFC1055)
1 1/2 cup unsalted butter, cut into 24 pieces and softened (880000)

COOK MILK BASE Combine sugar, flour, cornstarch, baking soda, and salt in medium bowl. Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours.

MAKE FROSTING With stand mixer fitted with whisk attachment, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Let sit at room temperature until stiff, about 1 hour.

MAKE AHEAD Frosting can be refrigerated in airtight container for 1 week. When ready to use, let stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, abut 1 minute.

Recipe from Cook’s Country Magazine Oct/Nov 2010

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