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Recipes

Mornay Sauce

7/30/2019

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1 oz flour
1 oz butter
1 qt Vit d milk
½ onion, studded with 4 cloves
1 bay leaf
½ white pepper
1 tsp Salt
½ tsp freshly grated nutmeg
1-1½  cup grated gruyere cheese
 
A Mornay is basically a Béchamel sauce with grated cheese whisked in while it’s hot. Start by making a roux by melting the butter and adding the flour, stirring over med heat for 2-3 minutes. Add 1/3 of  the cold milk and stir or whisk vigorously to minimize lumps. Add the remaining milk, bring to a simmer, add all but the cheese and simmer for 20 minutes on low heat.  Strain the thickened sauce into a clean pot and whisk in the cheese. Adjust seasoning and serve. ​
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Herbs Toscano

7/30/2019

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2 bunches sage
1 bunch rosemary
6 cloves garlic, peeled
1-2 teaspoons kosher salt
 
Wash herbs and spin them dry in a salad spinner. Remove stems. Peel garlic cloves and chop to nearly a paste.  Add herbs and keep chopping until your hands are sore. Add salt, spread mixture onto clean sheet trays and allow to dry 2 hrs in the sun or for about 30 minutes in a 150 degree oven.
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Yoghurt Remoulade with Dill

7/30/2019

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1 ¼ cups plain yoghurt
1 tsp lemon juice
1 tsp chopped capers
1 tsp chopped gherkins
1 sprig fresh dill finely chopped
Salt and pepper to taste
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​Chef Paul’s Homemade Alfredo Sauce

7/30/2019

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  • 1 ¼ cup heavy cream
  • 1 oz sweet cream butter
  • 1 cup fresh grated parmigiano reggiano plus extra for garnish

​Reduce the cream by ¼ in a heavy-bottomed, large pot…watch for boil-overs.

Remove from heat, whisk in the butter, then the parmesan.
 
 
Serve over freshly boiled fettuccine. Mangia!
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Apple Aioli

7/30/2019

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  • 2 granny smith apples, placed in a baking dish, covered and roasted at 375 for 20-30 min or until soft.
  • 2 cloves garlic peeled
  • Juice of ½ lemon
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste
 
Remove peel from apples after they have cooled. Remove stems and seeds. Place in food processor with garlic, lemon juice and seasonings. Process and gradually add oil through the top of processor to emulsify. Adjust seasoning. 
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Pesto

7/30/2019

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  • 2 cups fresh basil, de-stemmed
  • 2 tablespoons pine nuts or peeled hazelnuts
  • 2 cloves garlic peeled
  • ½ cup – ¾ up extra virgin olive oil
  • ½ cup fresh grated parmesan cheese
  • Juice of ½ lemon (optional for storage)

​Lightly toast nuts in oven or on stovetop in skillet over medium low heat, being mindful not to burn them.

Place oil in heavy-gauge plastic or metal quart container, add garlic and mix with immersion blender, add basil leaves and continue blending until smooth. Add pine nuts and blend some more until smooth, then stir in grated parmesan. Squeeze in lemon juice if storing overnight.
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Ajvar Sauce

7/30/2019

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  •  2 medium eggplants
  • 3 large red peppers
  • 1 garlic clove , minced
  • ½ cup extra virgin olive oil
  • Paprika and pepper flakes optional
  • salt and pepper
  1. Heat oven to 475 degrees. Roast washed eggplants and peppers until their skins blister and turn black, about 30 minutes. (Or you can roast these over an open flame if you wish)  Turn to ensure entire vegetable is roasted.
  2. Once roasted set vegetables in a heatproof bowl to steam. This well help to remove skin. Remove skin and seeds/stems.
  3. In a food processor, pulse vegetables. Season to taste with salt and pepper. Add garlic and drizzle in oil, with processor running.
  4. Store covered and refrigerated for up to 1 week.
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Montpelier Butter Sauce

7/30/2019

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Recipe courtesy Jeramiah Tower via the New York Times
 
Serves 6-8
  • ​6 leaves spinach
  • Leaves from 1/2 bunch watercress (1 1/2 cups of leaves)
  • 2 tablespoons fresh flat parsley leaves
  • 2 tablespoons fresh chervil leaves
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon fresh tarragon leaves
  • 2 shallots, chopped
  • 2 cornichons, rinsed and chopped
  • 4 anchovy fillets
  • 2 tablespoons capers
  • 1 garlic clove, peeled
  • ¼ teaspoon cayenne pepper
  • 3 hard-cooked egg yolks
  • 2 large raw egg yolks
  • ¼ pound unsalted butter, at room temperature, cut into 1-tablespoon pieces
  • ½ cup extra-virgin olive oil
  • 1 teaspoon white-wine vinegar
  • Salt and freshly ground white pepper

Blanch the spinach, watercress, herbs and shallots in boiling water for 1 minute. Drain, refresh under cold water and squeeze dry. Place the mixture in a food processor. Add the cornichons, anchovies, capers, garlic, cayenne and salt and pepper. Process to a smooth paste. Add the egg yolks, cooked and raw, and the butter and process again until thoroughly mixed.
If the butter is still a little chunky (the sauce should be glossy and smooth as velvet), transfer the mixture to a blender and beat in the oil in a thin steady stream while the blender is running. If the mixture is perfectly smooth in the food processor, transfer the butter to a bowl and whisk in the oil by hand. Beat in the vinegar and adjust salt and pepper to taste.
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Location

503-236-2114
409 SE MLK Jr. Blvd.
Portland, OR 97214
  • Specials
    • Weekly Specials
    • Support Local
  • Deli/Catering
    • Daily Menu
    • Catering Menu
    • Recipes
    • Holiday Dinner Menu
  • Departments
    • Meat >
      • Winter Meats
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    • Wholesale
  • Careers
  • Shop
    • Gift Baskets
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    • In Store