What's New

Recipe Thursday-Soy Balsamic Vinaigrette

Posted on June 30th, 2011 | Posted in Recipes, Salad

Now that Summer is officially in season I am all about salads! Here is a Soy Balsamic Vinaigrette that you can keep on hand all summer long. It compliments many salads and grilled meats. I love the suggestion on SeriousEats to write the recipe/measurements directly onto a plastic squeeze container. Brilliant and so easy to do.

Soy Balsamic Vinaigrette


Yield 1 quart

Ingredients

2 cloves garlic, grated on a microplane grater (991057)
2 teaspoons dijon mustard (991257)
1 small shallot, grated on a microplane grater
2 cups canola oil (992013)
1 cup extra-virgin olive oil (992055)
6 tablespoons Balsamic vinegar (CWVE1050)
6 tablespoons Sherry vinegar (CWVE430)
4 tablespoons soy sauce (991679)
Kosher salt and freshly ground black pepper to taste (CQS030/CQP071) 

Method

Combine all ingredients in a large bowl and whisk. Season to taste with salt and pepper. Transfer to sealed container. Shake vigorously to emulsify before each use.

Recipe from SeriousEats.com


Featured Product-Ken’s Salad Dressings

Posted on June 27th, 2011 | Posted in Featured Product

Ken’s Heritage: It all started back in 1941, when Ken and Florence Hanna decided to open Ken’s Steak House in Framingham, Massachusetts. Steaks, of course, were going to be their specialty. But both Ken and Florence wanted something special to serve alongside. That something was a great salad, tossed with an even greater dressing. According to Ken, “It got to the point where our salads were probably more popular than our steaks. And pretty soon people were asking why I didn’t put the salad dressing in a bottle and sell it.” Friends of Ken did exactly that, and an entire company was born.

We carry a wide variety of Ken’s Salad Dressings in gallon and portion control quantities. Check out Ken’s Website for nutrition facts.

Ken’s Salad Dressings

 

DRESS-1000 ISLAND DELUXE GAL KENS, 4/1GAL, Item#-991427
DRESS-1000 ISLAND PC KENS, 60/1.5OZ, Item#-991432
DRESS-BALSAMIC VINAIGRETTE GAL KENS, 4/1GAL, Item# 991400
DRESS-BLUE CHEESE CHUNKY GAL KENS, 4/1GAL, Item# 991407
DRESS-BLUE CHEESE DELUXE GAL KENS, 4/1GAL, Item# 991416
DRESS-BLUE CHEESE PC KENS, 60/1.5OZ, Item# 991434
DRESS-BLUE CHEESE PC KENS**, 60/2OZ, Item# 991449
DRESS-CAESAR CREAMY GAL KENS, 4/1GAL, Item# 991425
DRESS-CAESAR CREAMY PC KENS, 60/1.5OZ, Item# 991431
DRESS-CALIFORNIA FRENCH RED GAL KENS, 4/1GAL, Item# 991457
DRESS-DIJON HONEY MUSTARD GAL KENS, 4/1GAL, Item# 991429
DRESS-FRENCH COUNTRY LITE KENS*, 60/1.5OZ, Item# 991446
DRESS-FRENCH COUNTRY PC KENS, 60/1.5OZ, Item# 991436
DRESS-FRENCH DELUXE GAL KENS, 4/1GAL, Item#-991413
DRESS-FRENCH FF PC KENS, 60/1.5OZ, Item#-991437
DRESS-HONEY DIJON FF PC KENS, 60/1.5OZ, Item#-991452
DRESS-HONEY MUSTARD GAL KENS, 4/1GAL, Item#-991454
DRESS-HONEY MUSTARD PC CUP KENS, 100/1.5OZ, Item#-991430
DRESS-HONEY MUSTARD YELLOW #634 KENS, 4/1GAL, Item#-991418
DRESS-ITALIAN CREAMY GAL KENS, 4/1GAL, Item#-991412
DRESS-ITALIAN CREAMY PC KENS, 60/1.5OZ, Item#-991435
DRESS-ITALIAN FF PC KENS**, 60/1.5OZ, Item#-991442
DRESS-ITALIAN GOLDEN GAL KENS, 4/1GAL, Item#-991419
DRESS-ITALIAN GOLDEN PC KENS, 60/1.5OZ, Item#-991440
DRESS-ITALIAN LITE GAL KENS, 4/1GAL, Item#-991410
DRESS-ITALIAN LITE PC KENS, 60/1.5OZ, Item#-991433
DRESS-PARMESAN PEPPER GAL KENS, 4/1GAL, Item#-991461
DRESS-PARMESAN PEPPER PC KENS, 60/1.5OZ, Item#-991455
DRESS-POPPYSEED GAL KENS, 4/1GAL, Item#-991415
DRESS-RANCH BUTTERMILK GAL KENS, 4/1GAL, Item#-991426
DRESS-RANCH FF PC KENS**, 60/1.5OZ, Item#-991443
DRESS-RANCH LITE GAL KENS, 4/1GAL, Item#-991417
DRESS-RANCH LITE PC KENS, 60/1.5OZ, Item#-991441
DRESS-RANCH PC KENS, 60/1.5OZ, Item#-991439
DRESS-RANCH PC KENS**, 60/2OZ, Item#-991450
DRESS-RASPBERRY FF PC KENS, 60/1.5OZ, Item#-991438
DRESS-RASPBERRY VIN LITE GAL KENS, 4/1GAL, Item#-991444
DRESS-SESAME ORIENTAL GAL KENS**, 4/1GAL, Item#-991408
DRESS-SUNDRIED TOMATO FF GAL KENS, 4/1GAL, Item#-991405

New Products

Posted on June 24th, 2011 | Posted in New Products

New Products for the week of June 20th, 2011!

6.23 New Products

Recipe Thursday-Mushroom Risotto

Posted on June 23rd, 2011 | Posted in Recipes, Side Dish

One more recipe that I made at the beach was Mushroom Risotto it was a side to my grilled steaks and strawberry spinach salad. It is definitely a time consuming dish, but the flavor that develops is well worth the effort! Do make sure that you give enough time for the risotto to cook prior to prepping your main dish. You can use any leftover stock to loosen up the risotto if you need to hold it on the stove before serving. Risotto is best served immediately.

Mushroom Risotto

Serves 4-6

Ingredients

2 tablespoons butter (880000)
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup dry white wine (991970)
5-6 cups chicken stock (use vegetable stock for vegetarian option) (331101)
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped (990195))
1 3/4 cups arborio rice (991588)
1/3 cup freshly grated Parmesan cheese (775628)
Salt and freshly ground black pepper (CQS030/CQP065)
2 tablespoon chopped fresh parsley or chives

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

Method

Bring stock to a simmer in a saucepan.

Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. If necessary at the end you can cover with a lid to speed up the cooking rice.

Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Adapted from Simplyrecipes.com

Closed for Fourth of July

Posted on June 20th, 2011 | Posted in Announcements

Please note that we will be closed on Monday, July 4th for Independence Day. Please make sure to have your special order items in the week prior. Also, feel free to leave your orders on the answering machine over the long weekend 717-464-4165.

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