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New Products

Posted on February 21st, 2014 | Posted in New Products

New Products for the week of February 17th!

2.21 New Products

McCain® Moore’s® Onion Tanglers®


Descriptions: 1/8 in. flour breaded onion slivers
Item #: 559461
Pack: 6/2#
Cooking Instructions: Deep Fry 1 lb (454 g) (1/2 basket) at 350°C (177°F) for 1 minute Convection Oven – 400°F (204°C) for 9 minutes. Turn halfway through cooking time. Caution: Product will be very hot! Product must be fully cooked for food safety and quality. Since appliances vary, these cooking times are approximate. For best results: cook from frozen state using recommended time and temperature. Deep Fry: Shake basket after 30 seconds. Oven: Spread frozen onion rings in a single layer on a flat baking sheet or pan Caution: Ice crystals on frozen food can cause spattering when added to hot oil ADD PRODUCT CAREFULLY NOT RECOMMENDED FOR COOKING IN A MICROWAVE OVEN.

Recipe Thursday-Homemade Ricotta with Slow Roasted Tomatoes

Posted on February 20th, 2014 | Posted in Appetizer, Recipes

My sister introduced me to this appetizer, Homemade Ricotta with Slow Roasted Tomatoes, and I cannot get enough of it! Delicious creamy fresh homemade ricotta is put on top of a grilled or toasted baguette and then topped with slow roasted tomatoes and a little sea salt. The tomatoes become nice and caramelized from slow roasting them. I do recommend that you let your guest assemble these on their own so that the baguette does not get soggy! This appetizer can be prepped ahead of time and will surely impress your guest.

Homemade Ricotta with Slow Roasted Tomatoes

slow roasted tomatoes

Yield 24 Slices, (6-8 Servings)
1 pint cherry (01082, 6 pints) or grape tomatoes (01093, 12 pints)
1 tablespoon extra virgin olive oil (992059, 3LTR)
kosher salt (CQS030, 3#, Morton)

4 cups whole milk (HPH004, 1/2GAL, Crowley)
2 cups heavy cream (HPH010, QT, Crowley)
1 teaspoon kosher salt (CQS030, 3#, Morton)
3 tablespoons white vinegar (991956, GAL, Oasis)

1 baguette
1 garlic clove, peeled (03016, 5#)
1/4 cup extra virgin olive oil (992059, 3LTR)

sea salt (CQS031, 12.5#, Country Quest)
cheese cloth, #10 grade (BD9140, 100YDS)

Slow Roasted Tomatoes
Coat with 1 tablespoon olive oil, dash of kosher salt and roast at 200 for 3 hours. My sister turns the oven off and keeps them in the oven over night to keep them roasting, which I think is a good suggestion and helps them to caramelize.

Homemade Ricotta
Set a large sieve over a deep bowl. Dampen 2 layers (depending on grade) of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.


The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Preheat oven to 450°F. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush and rub the whole garlic clove over the side. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle olive oil on each slice. This is the more traditional method of making bruschetta.

Align the bread on a serving platter, olive oil side up. Either place the ricotta, tomatoes and sea salt in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice do it right before serving or the bread may get soggy.

Recipe from the kitchen of Abby Gryszkowiec
Ricotta recipe adapted from goop.com

Photo credit Diane Stinson

Featured Product-GariMark Roasted Chicken 1/2″ Diced White Meat

Posted on February 17th, 2014 | Posted in Featured Product, Supplier of the Month

GariMark Diced Chicken is a very versatile product to have in your freezer! We have ours in the snow since it is pretty much everywhere:) This product is on special for the month of February!

GariMark Roasted Chicken 1/2″ Diced White Meat

GariMark 3

GariMark 1


Serving Suggestions:

    • Salads, Soups, Stews, Barbecue
    • Tacos, Fajitas, Burritos, Nachos
    • Stir Fry, Chow Mein, Fried Rice
    • Pot Pies, Dumplings, Casseroles
    • Pizza Topping, Spaghetti Sauce, Chili
    • …Use your Imagination!
Item # Description Pack Allowance Off
553078 CHICKEN-1/2″ DICED WHITE 11822 2/5# $1 off per CS

New Products

Posted on February 14th, 2014 | Posted in New Products

New Products for the week of February 10th!

2.14 New Products

Lancaster County Farms 80/20 Ground Beef Tube

LCF Ground Beef

We just got in our private labeled 80/20 ground beef tubes! They come packed 4/10# to a case, but can be purchased by the each too. This product is quality, at a great price point!

Recipe Thursday-GariMark Chicken, Mushroom & Onion Piroshki

Posted on February 13th, 2014 | Posted in Appetizer, Main Course, Recipes, Supplier of the Month

With the 2014 Winter Olympics being in Russia this year I was inspired to try a traditional Russian dish. I have never made anything Russian so this was exciting for me to research Russian cuisine and make something new. I decided on Piroshki which is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings. I came up with a baked GariMark Chicken, Mushroom and Onion Piroshki. These buns were addictive, soft, golden brown and the sweet or savory filling options are infinite. So have fun coming up with your own creative fillings. I served these at the Olympic Opening Ceremony party that I went to and they were a hit!

To view our GariMark Foods February product specials click HERE.

GariMark Chicken, Mushroom and Onion Piroshki


Yield 40 Piroshki

2 cups warm milk (HPH004, 1/2GAL, Crowley)
1 tablespoon active dry yeast (991832, 12/2#, Redstar)
½ cup sugar, divided (991842, 50#, Golden Barrel)
6 cups + 1 tablespoon all-purpose flour, (divided into 1 cup and 5 cups + 1 tablespoon) (991889, 25#)
3 eggs (EGG014, DOZ, Martin)
1 and ½ tablespoon melted salted butter (880025, 1# solid)
1 teaspoon salt (991862, 50#)
1 egg, beaten for egg wash (EGG014, DOZ, Martin)

1 pound GariMark grill mark chicken (553075, 10#, GariMark)
3 tablespoon olive oil (992055, 3LTR, Pomace)
1 onion, quartered (00676, 50#)
1 pound button mushrooms, quartered (05315, 10#)
1 teaspoon fresh rosemary, minced (00940, 4oz)
1/2 teaspoon salt (991862, 50#)
1/2 teaspoon pepper (CQP064, GAL, Country Quest)

Savory Chicken, Mushroom & Onion Filling

Filling can be made while dough rises. Preheat oven to 425˚. Toss quartered onion with 1 tablespoon olive oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet. In medium bowl combine the mushrooms, rosemary, salt and pepper and toss with 2 tablespoons of olive oil.  Place mushrooms in a separate lipped cookie sheet. Roast onions and mushrooms until tender. For the onions you want the cut surfaces to turn golden brown, 25 to 30 minutes. For the mushrooms you want them to brown and soften, 15 to  20 minutes.  Chop up the mushrooms and onions into bite size pieces, around 1/2″ pieces. Combine vegetables and chicken and set aside.

How to Make the Piroshki/Buns:

To bake preheat your oven to 360° F.

In the bowl of an electric mixer, add 2 cups warm milk and sprinkle the top with 1 tablespoon yeast. Let sit for 5-7 minutes. Add 1 cup flour and ¼ cup sugar. Whisk together until blended and let it rise at room temperature for 30-45 minutes. It will rise faster in a warm place (20 minutes in a 100˚ oven, but don’t let it get hotter than that or it will start to cook and ruin the yeast). Since my oven does not heat to as low as 100˚ I place my dough in my microwave to rise, which is above the oven so it tends to be warm.

Whisk in the 3 eggs, remaining ¼ cup sugar, 1 ½ tablespoon melted butter and 1 teaspoon salt. Now using the dough hook, add the flour 1 cup at a time letting it blend into the dough before adding the next cup. (Add the last cup ½ cup at a time so you do not over-do it). You know you have added enough flour when the dough is no longer sticking to the walls of the bowl. I ended up adding 6 cups and 1 tablespoon, but it could vary slightly depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes. Cover with plastic wrap and let rise for 2 hours in a warm room (or 1 hour in a 100˚ oven). The dough will triple in volume. Be patient. It is all worth it in the end.

Transfer your dough to a good non-stick surface and cut into 5 equal pieces. Working with one piece at a time, roll each piece of dough into a 13-14″ circle. Cut each circle with a pizza cutter into 8 equal triangles.

Piroshki-1_Hometown Provisions

Place about 2 teaspoons of filling onto the middle of the wide portion of each triangle.

To roll pinch the two edges together over the filling and seal all the way down. Seal the dough to the base over the filling. Fold in the little corners and roll it forward. 

Piroshki-2_hometown Provisions

Once the piroshki are rolled up, place on a parchment lined baking sheet ½” apart with the flap side facing down so they do not unroll.

Piroshki-3_hometown provisions

Let the piroshki rise 30-45 minutes in a warm room (or 20 minutes in a warm 100˚ oven) until they look puffy. They will puff up nicely and will be touching each other. Now they are ready for the oven. Beat 1 egg and brush the tops of the piroshki with the beaten egg.

Bake at 360˚F for 25 minutes or until the tops are golden brown.

Recipe adapted from www.natashaskitchen.com

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