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Recipes

Cassoulet

7/30/2019

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  • Six Duck Legs Confit (see previous recipe)
  • 1 pound French pork sausage links
  • 1/3# Bacon pieces
  • 1 quart chicken stock
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 pound dried white cannellini beans, rinsed
  • 1 tsp fresh thyme, chopped
  • 1 tsp Italian parsley, chopped
  • ! bay leaf
  • ¼ c fresh bread crumbs
  • 4 small garlic cloves, peeled
  • 1 large plum tomato, chopped
  • Salt and pepper to taste
  • ¼ c duck fat (reserved from confit)
 
Notes on confit / cassoulet:The important thing to remember about confit and cassoulet is that they are complex dishes that one should not expect to complete in one day. The good news is that they keep for long periods because of the preservation qualities of duck fat. By most accounts, the recipes here represent a “quick” version of confit and cassoulet. Some recipes require up to 20 involved steps. I would recommend reading up on cassoulet before attempting this or any other confit/cassoulet recipe.
 
Start by soaking the beans overnight, then drain them. Put them in a large saucepot and cover with water, simmer for 1 ½ hrs until al dente, put aside to cool. While the beans simmer, cut the sausage into ½-3/4 inch pieces and lightly brown them with the bacon pieces. Remove the sausage and bacon from the pan and add the carrot, onion and celery and lightly saute for 2 minutes while seasoning with salt and pepper. (your duck legs may already be salty, in addition to your bacon, so be careful with the salt).
 
Carefully place the confit duck legs and the sausage in a heavy casserole dish. (At least 3 quart size) Add the drained and cooked beans, the sautéed vegetables, the garlic, bacon, tomatoes and herbs. Pour the chicken stock over everything and bake covered in a 325 degree oven for 1-1/2-2 hrs. Increase the heat to 400, remove the cover, add the remaining duck fat and bread crumbs and brown the top for 7-10 minutes. Allow to rest and remove any excess fat (if you wish). Serve with a robust red wine and some crusty bread, and you have cassoulet!
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​Veal Saltimboca

7/30/2019

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Serves 2

Saltimboca comes from the Italian “Jump in the mouth”. Its flavor is unmistakable; it’s a simple classic. When executed properly with quality ingredients, the results are outstanding.

  • 2 ea 3-4oz veal scaloppini, pounded thin
  • 2 thin slices prosciutto di parma
  • 4 fresh sage leaves
  • 1/3 cup dry marsala
  • 2 tbl cold butter, divided
  • ½ tsp fresh ground pepper

​Lay two fresh sage leaves flat on each scaloppini, then lay a slice of prosciutto over the leaves, evenly covering the scaloppini. Using round toothpicks, fasten the prosciutto and the sage to the scaloppini. Sprinkle the non-sage sides with fresh ground pepper.

Heat 1 tbl of the butter in a large saute pan to med-high, do not burn. Lay each scaloppini toothpick-side down and let sear for 3 minutes, then turn and cook an additional 2 minutes. Transfer scaloppini to a serving dish, increase heat and add marsala to pan, reduce by ½, remove from heat, swirl in the remaining butter and serve. Mangia!
 
Serving options: This dish goes well with pasta, gnocchi and/or steamed spinach with pine nuts and raisins.

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Moroccan Lamb Tagine with Couscous

7/30/2019

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Serves 6

  • 2 tbsp olive oil
  • 1-1.5 # lamb top round or boneless leg cut into large cubes (1/4-1/3 inch)
  • 1 ea Preserved Lemon, quartered and sliced lengthwise into strips
  • 2 ea med size carrots, peeled and cut into sliced or oblique cut
  • 1 cup Kalamata Olives, pitted
  • 2 ea med size orange sweet potatoes, peeled and cut into large dice
  • 1 large yellow onion, peeled, medium dice
  • ½ cup red wine
  • 1 quart chicken or lamb stock
  • 1 tbsp  ground turmeric
  • 1 tsp ground coriander
  • 2 tsp ground ginger
  • 2 tsp ground cumin
  • Salt and pepper to taste
  • 1 bunch cilantro, rinsed, spun and chopped for garnish
In a large heavy bottomed sauce pot or dutch oven heat the olive oil to med-high on the stove. Season the lamb chunks with salt and pepper, then sear them brown on all sides. Remove the lamb from the pot and add the diced onion, saute for 2 minutes, then add the wine and reduce by ½. Add the lamb, stock, spices and carrots and simmer covered on low heat for 1 hr. (This can also be done in the oven at 275 degrees). Add the sweet potatoes and simmer for another 15-20 minutes, then add the preserved lemons and olives. Adjust seasoning. Serve over couscous and garnish with cilantro.
For the cous cous:
Bring 4 cups water to a boil,
Pour over 4 cups couscous, 1 tsp salt, 1 tsp  pepper, ½ tsp cinnamon

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Braised Pork Belly with Lentils

7/30/2019

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Serves 4

  • 2# Pork Belly, uncured (scored in diamond pattern on skin side if skin-on)
  • 1 tbsp coriander seed
  • 1 tbl fennel seed
  • 2 tsp salt
  • 2 tsp fresh ground pepper
  • 2 tbsp olive oil
  • 2 cups water
  • 1 cup white wine
  • 1 tbsp dijon mustard
  • 2 bay leaves
  • 1 yellow onion, peeled and julienned
  • Flat Leaf parsley sprigs for garnish
 
Preheat oven to 225 degrees. Cut the belly into 4 equal squares. Grind the fennel and coriander in a spice grinder or use a mortar and pestle. Combine with the salt and pepper and rub onto the pork belly on all sides. Heat the olive oil in a large saucepot or roasting pan to med-high heat. Sear the belly pieces on all sides. Remove from the pot, add the onions and saute for 2 minutes. Add the water, wine and bay, place the belly back in the pot with it. (If skin on, skin side should be up and not submerged in liquid). Place in oven uncovered and allow to simmer for 1.5-2 hrs or until tender. Remove from oven; create a sauce by skimming the fat from the cooking liquid. Strain the liquid into a saucepan, add the mustard and reduce by ¼.
 
For the lentils:
  • 2 cups french or brown lentils
  • 1 shallot, minced
  • 2 small carrots, peeled and sliced
  • 3 cups water or chicken stock
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tbsp butter​
Heat the butter in a skillet and sweat the shallots and carrots with the salt and pepper for 2 minutes. In a separate pot bring the water or stock to a boil. Add the lentils to the carrot/shallot mixture and then pour the water over and cover, simmering for 15-20 minutes or until the lentils are tender.
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