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Recipe Thursday-Brown Butter and Lemon Popcorn

Posted on February 9th, 2012 | Posted in Appetizer, Recipes

Yummy! I made Brown Butter and Lemon Popcorn for Hometown’s January birthday celebration. I usually like to find out what desserts or snacks that the birthday folk enjoy, but this month I went in blind, and yet I managed to succeed! Turns out that our receptionist loves popcorn. I was able to prep the browned butter topping the night before and then reheat the butter and top the pre-popped popcorn right before the celebration. Which this realization that you can have a tasty butter mixture just waiting for you in the fridge for whatever occasion makes this a perfect snack to have around the house. You can pop a fresh batch of popcorn whenever and top with the prepped brown butter.  BTW-I believe that browned butter can do no wrong!

Brown-Butter and Lemon Popcorn

Yield 18-20 Cups

2 sticks unsalted butter (880000)
1 1/2 teaspoons thyme, divided (CQT041)
1 1/2 tablespoons finely chopped flat-leaf parsley
1 tablespoon lemon juice (990323)
1 cup popcorn kernels
1 tablespoon chives (CQC052)
Salt and freshly ground black pepper (991861/CQP065)

In a medium saucepan set over medium heat, add the butter and cook until it turns golden brown and smells toasted, about 8 minutes. Add 1 teaspoon of the thyme and the parsley and cook for 10 seconds. Slowly add the lemon juice and set aside.

I air popped my popcorn, but if you do not have an air popper you can use a large stockpot, 1/2 cup vegetable oil and your stove. In the latter case set the stockpot over medium heat, add the vegetable oil and the popcorn kernels. Cover the pot with a tight-fitting lid. Once the corn starts to pop (about 5 minutes), shake the pot constantly until the popcorn has finished popping (5 to 7 minutes more). Remove the pot from the heat, carefully remove the cover and toss the popcorn with the chives, the remaining ½ teaspoon of thyme and the reserved brown-butter sauce. Season with salt and pepper and serve.

Recipe adapted from TastingTable.com

Featured Product-Skippy Peanut Butter

Posted on February 6th, 2012 | Posted in Featured Product

Peanut butter is definitely a guilty pleasure of mine. I will eat spoonfuls of it and if any dish incorporates it I will be drawn to order it. It is hard to resist when there are these enormous containers staring me down in the warehouse.

Skippy Peanut Butter

Item ID    Description                                   _  Pack
991611          Peanut Butter-Creamy 4# Skippy           6/CS

New Products

Posted on February 3rd, 2012 | Posted in New Products

New Products for the week of January 30th!

2.3 New Products

Recipe Thursday-Eggs Baked Over Sautéed Mushrooms and Spinach

Posted on February 2nd, 2012 | Posted in Breakfast and Brunch, Main Course, Recipes

I am a big fan of eggs and believe that they tend to be an overlooked center of the plate ingredient. Thankfully fried eggs have begun to pop up on burgers and pizzas, but I would encourage more restaurants to offer an evening egg dish. However, I do see more egg recipes being posted now that a lot of people have begun highlighting Meatless Monday dishes.

The recipe Eggs Baked Over Sauteed Mushrooms and Spinach was chosen because it looks beautiful and the the dish includes some of my favorite ingredients, spinach and leeks! This dish can be served anytime of day. I found the recipe classified as a brunch dish and paired with a fruity Gamay from France’s Beaujoloais region, because of the earthy mushrooms and spinach. I served this dish for dinner, paired with a spicy red Zinfandel, and it was a hit! So fresh, light and a nice change to the sometimes heavier dinner dishes that are served.

Eggs Baked Over Sautéed Mushrooms and Spinach

Yield 4 Servings

1 tablespoon olive oil (992055)
1 large leek, white and light green parts only, cut into 1/2-inch pieces
1 tablespoon unsalted butter (880000)
1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
1 tablespoon soy sauce (991679)
1/4 cup dry red wine or sherry
5 ounces baby spinach
Salt and freshly ground pepper (991861/CQP065)
4 large eggs (EGG011)
4 slices of whole-grain toast (991737)

Preheat the oven to 350°. In a deep skillet, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes. Uncover and add the soy sauce and red wine or sherry and cook over moderately high heat, stirring, until the liquid is reduced to 2 tablespoons, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.

Coat four 1-cup ramekins or a small casserole dish with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; serve with the toasts.

One Serving 323 cal, 13 gm fat, 4.2 gm sat fat, 35 gm carb, 6 gm fiber, 16 gm protein.

Recipe adapted from foodandwine.com

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