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Recipe Thursday-Winter Vegetable Pot Roast

Posted on March 22nd, 2018 | Posted in Main Course, Recipes, Soup and Stew

When it is winter time it is all about slow cooking root vegetables and comfort food. The flavors that develop when food is slow cooked are incomparable and customers will gladly come back for this dish. If you are a home cook, Sundays are a perfect day to have a roast in your oven for 4-5 hours, and that’s just what we did.

Yield-8 Servings
1-4 pound chuck roast (GRF214, 5#)
2 tablespoons butter (880030, 36/1#)
blended oil (992046, 6/CS, Olio)
3 cloves minced garlic (02619, 5#)
2 jumbo white onions, thinly sliced (00676, 50#)
1/2 pound carrots, cut (00180, 50#)
2 cups beef broth (331102, 12/48oz, College Inn)
1 cup red wine
1 tablespoon Worcestershire sauce (991668, GAL, Castella)
1 tablespoon apple cider vinegar (991958, GAL)
1/2 teaspoon onion powder (102707864, 4#, Regal)
1/2 teaspoon dried thyme (102708018, 12OZ, Regal)
1 bay leaf (10200014, .75#, Regal)
1/8 teaspoon celery seeds (crushed between fingers) (10207023, 8OZ, Regal)
1 tablespoon sugar (991842, 50#, Golden Barrel)
2-4.5″ portabella mushroom caps, sliced and cubed (00642, 3#)

Pat down your chuck roast and season generously with salt and pepper on all sides. Heat a dutch oven over medium-high heat. Add the butter and a splash of oil. When the butter melts, and starts to crackle, add the chuck roast to the skillet and sear on all sides for about 2-3 minutes per side. You want the meat to brown as this will make a more tender and flavorful roast. Remove to a plate.

Add a little more oil to the pan and sauté the onions and carrots for 3-4 minutes.

Position a rack in the center of the oven and preheat the oven to 275ºF. Once the onions and carrots are ready add the chuck roast back into the dutch oven along with the garlic, 2 cups of beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds and sugar. The liquid should come half way up the chuck roast, if it doesn’t add red wine until half of the chuck roast is submerged. Stir to combine. Cover the dutch oven with a lid and let braise in the oven for 4 hours. Remove the pot from the oven, check for doneness and continue braising for an additional 1 to 1 ½ hours. 15 minutes prior to pulling it from the oven mix the portobella mushrooms in. Your roast is done when it easily pierces with a fork.

Serve over buttered shallot turnip mashed potatoes.

Recipe from the Kitchen of the Clark Family

Recipe Thursday-Classic Ham & Bean Soup

Posted on October 27th, 2016 | Posted in Recipes, Soup and Stew


We made a perfect Fall meal of Classic Ham & Bean Soup by incorporating our leftover glazed ham. We simply added some fresh carrots, beans and flavored it with our Ready to Flavor Minor’s Chicken Base. The finishing flavor addition that makes this soup shine is the small amount of nutmeg. Feel free to play around with ratios and add some additional veggies. Enjoy!

chicken-baseMinor’s Chicken Base

Yield 6-8 Servings
*NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed. 1 teaspoon Kosher salt  (CQS030, 12/3#, Morton) (possibly, but taste first)

1 pound great northern beans, rinsed (991643, 6/#10, Furmanos)
8 cups water
1 tablespoon Minor’s Chicken Base (996673, 6/1#)
2 tablespoons olive oil (992055, 4/3LTR)
2 tablespoons butter (880030, 36/1#)
1 sweet yellow onion, peeled and diced (00691, 50#)
5 carrots, peeled cut into ⅛” slices (00179, 2/5#)
3 cloves garlic, minced (02619, 5#)
1 teaspoon dried thyme (CQT041, QT)
1 teaspoon dry mustard (CQM064, QT)
2 teaspoons ground black pepper (CQP064, GAL0
¼ teaspoon nutmeg (CQN061, QT)
3 bay leaves (CQB011, QT)
3 cups cooked off the bone smoked ham, cubed (110052, 2/9.5#, Patrick Cudahy)
4-6 bacon strips (KNZ2660, 1#, Kunzler)
Corn bread for serving

Heat 2 tablespoons olive oil and 2 tablespoons butter in Dutch oven or soup pot. Add carrots and onions and sauté until tender.

Add garlic and cook 30 seconds more. Then add all other soup ingredients minus the beans. Cover and bring to a boil, then reduce temperature to LOW and simmer 2 hours, covered. When there is 1 hour left add beans. Stir periodically.

When ready to serve, remove bacon strips and bay leaves.

Serve with corn bread.

Recipe adapted from simplysated.com

Recipe Thursday-Kettle Cuisine Chipotle Sweet Potato Soup

Posted on October 15th, 2014 | Posted in Recipes, Soup and Stew, Supplier of the Month

Chipotle Sweet Potato Soup (1 of 1)

Kettle Cuisine makes dinner easy! Just heat up this seasonal Chipotle Sweet Potato Soup and dinner is served! A delicately puréed blend of caramelized sweet potatoes, carrots and handcrafted vegetable stock with spicy chipotle, chopped cilantro and a touch of sesame oil. This soup is vegetarian, gluten & dairy free and vegan. You can add one more flavor too with a pour of sherry over top. Serve with bread for dipping.

To view Kettle Cuisine’s October Monthly Specials click HERE.

Yield 4 Servings
2 quarts Kettle Cuisine Chipotle Sweet Potato Soup (KC4210, Fresh-2/8# or KC700264F, Frozen-4/4#)
Baguette (533003, 24/10oz, Rich’s)

Heat to 165°F as quickly as possible by placing pouches in a water bath (kept preferably around 180 -190°F) or by pouring product into double boiler (stirring constantly to avoid scalding).

Recipe Thursday-Potato Corn Chowder

Posted on May 16th, 2013 | Posted in Recipes, Soup and Stew

With the rainy chilly weather this past week I decided to make my first Potato Corn Chowder! It was very simple to make, thick and creamy, but yet not too heavy. The addition of dried beef added a nice smoky flavor to the overall dish. I made a double batch so that I would have plenty of leftovers. Now we need the weather to not call for chowder!

Potato Corn Chowder
Corn Chowder
Yield 4 Servings
3 ounces dried beef, cubed (KNS2002)
1/2 cup onion, chopped (00691)
3 tablespoons butter (880024)
3 cups potatoes, peeled and diced (00870)
2 1/2 cups frozen corn (559626)
1 cup water
1/2 teaspoon Worcestershire sauce (991668)
1/2 teaspoon dry mustard (CQM064)
1/2 teaspoon salt (991861)
1/4 teaspoon pepper (CQP065)
4 cups skim milk (hph008)
1/4 cup flour (991889)

In a large pot over medium high heat, saute dried beef and onions in melted butter for 3 minutes. Add potatoes and next 6 ingredients (water may not cover potatoes). Bring to a boil, reduce heat and cover and simmer for 12 minutes, or until potatoes are tender. Add 3 cups milk. In a jar shake remaining 1 cup milk with flour until smooth. Stir into soup, cook, stirring constantly until mixture thickens and simmer.

Recipe adapted from KnaussFoods.com

Recipe Thursday-Steak, Barley and Mushroom Soup

Posted on February 14th, 2013 | Posted in Recipes, Soup and Stew

Winter is upon us so a fresh, but hearty, Steak, Barley and Mushroom Soup is appreciated to warm us up and to get us excited for the fresh local produce to come. I made a triple batch of this soup to give to two friends who just had babies and to have over some friends for a snowy Saturday night dinner. The freshness of the ingredients were refreshing for a time of year when our gardens are all frozen over and the sirloin steak was so tender it could be cut with a fork, from being slow cooked in the broth. I did double the steak quantity from the original recipe amount, added some greens and served the soup with a hearty 12 grain bread with Plugra European style butter. Beef it’s what’s for dinner!

Steak, Barley and Mushroom Soup

Steak, Barley and Mushroom Soup

Yield 4 Servings
1 pound sirloin  steak, cut into 1 1/2-inch pieces (221900)
2 tablespoons extra-virgin olive oil (992055)
1 cup diced  onion (990195)
1 cup diced  carrots (559652)
12-ounce  package mushrooms, coarsely chopped
1/2 cup uncooked barley (556617)
10 1/2-ounce chicken broth (331101)
5 cups water
1 teaspoon coarse  salt (991861)
1/4 teaspoon freshly ground black pepper (CQP071)
2 cups chopped  Swiss chard

Heat oil in a large pot over medium heat. Add beef and sauté until brown.  Add onion and carrots; cook, mixing occasionally, until onion is softened, about  7 minutes. Add mushrooms; cook, mixing occasionally, until liquid evaporates and  mushrooms are tender, about 8 minutes. Add barley, broth, water, salt and pepper; stir to combine.  Cover and  bring to a simmer; reduce heat and simmer 40 minutes or until barley is tender.  Stir in Swiss chard, or other leafy green, and cook 5 minutes. Makes about 6 cups

Recipe adapted from Jean Kressy

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