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Recipes

Gazpacho

7/30/2019

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  • 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
  • Tomato juice
  • 1 cup cucumber, peeled, seeded and chopped
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1 small jalapeno, seeded and minced, or 2 teaspoons tabasco sauce
  • 1 medium garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 -8 fresh basil leaves, chiffonade
 
Fill a large 6-8 quart pot halfway full of water; bring to a boil.
Using a paring knife or parisienne scoop, remove the stems from the tomatoes, then make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath to cool. Allow the tomatoes to dry on towels or in a strainer for a few minutes. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Push as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno or tabasco, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to another bowl and blend with an immersion blender for 15 to 20. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 1-2 hrs. Serve with chiffonade of basil and crusty bread
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Clam Chowder

7/30/2019

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Serves 6
  • 1/2 pound salt pork or bacon, cut into 1/2-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 stalks celery, finely chopped (about 1 cup)
  • 1 cup water or clam juice
  • 2 1/2 pounds littleneck clams, shucked, or 1 cup chopped canned eastern clams
  • 1 quart whole milk
  • 1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • 1 cup heavy cream

​Combine salt pork or bacon and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. Over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour, cook another minute. Add milk and clam juice, stir until it begins to thicken.

If using raw clams, steam with simmering water until opened, then allow to cool. Remove clams from shell and roughly chop.
Add potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes. Add heavy cream, simmer, then add your clams. Adjust seasoning.
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Crab Bisque

7/30/2019

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  • 2 ¼  cup cooked white rice (3/4 cup dry rice cooked in 1 ½ c water)
  • 6 cup Light fish stock or fish fumet
  • 1 lb Fresh crab meat
  • 1 ¼  oz butter
  • 2oz Fine dice onion
  • 1oz  Fine dice carrot
  • 1.5oz Fine dice fennel bulb
  • 1 ea Bay leaf
  • 2 ea Parsley Sprigs
  • ½ tsp Thyme leaves
  • 6oz white wine
  • 2oz dry vermouth
  • 1 oz Tomato paste
  • 1 Cup Heavy cream
  • Salt and white pepper to taste

​Melt the butter in a saucepan over medium heat. Add onions, carrots and fennel, thyme, parsley and bay, and sauté until lightly browned. Stir in the tomato paste, then add the wine and vermouth. Simmer until reduced by ½. Add the fish stock and simmer 15 minutes. While the stock is simmering, puree the cooked rice or pass it through a food mill. After the fish stock et al is done simmering, strain it into another saucepot containing the cooked rice. Heat the cream separately and add it to the soup mixture. Add the crab meat and season to taste. Garnish each bowl with a parsley or thyme sprig. 
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Mulligatawny Soup

7/30/2019

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  • 1/4 cup vegetable oil
  • 3 cups chopped onions (about 1 pound)
  • 5 garlic cloves, chopped
  • 1 1/2 tbsp garam masala
  • 1 1/2 tbsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 2 cups dried red lentils
  • 8 cups chicken stock
  • 2 tbsp chopped cilantro leaves
  •  2 cups diced cooked chicken
  • 1 cup unsweetened coconut milk
  • 3 tbsp fresh lemon juice
  • 2 cups cooked basmati rice
  • Lemon wedges

  1. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken stock. Bring soup to boil; reduce heat to a simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
  2. Use an immersion blender to puree soup until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
  3. Divide rice among bowls. Pour soup over. Garnish with cilantro and lemon wedges; serve
 
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Classic French Onion Soup

7/30/2019

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Serves 4-5

  • 5 tablespoons unsalted butter 
  • 4 medium Walla Walla or Vidalia onions, peeled and halved lengthwise, julienned 
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup dry white wine
  • 6 cups homemade beef stock or beef broth (reduce salt if using canned broth)
  • 4 sprigs thyme
  • 2 bay leaves 
  • 1 baguette 
  • 1 garlic clove, cut in half lengthwise
  • 1 tbl fine sherry
  • 4 ounces Gruyère cheese, grated (about 1 cup)  

In a large Dutch oven or large pot, melt butter over medium heat. Add the onions; cook onions are until softened, stirring occasionally, about 5 minutes. Add the salt, pepper, and continue to cook, stirring occasionally, until onions are only lightly browned. Do not caramelize.
Add wine and raise heat to high. Cook until the liquid has reduced by ¾.  
Add stock, thyme and bay leaf to onions. Bring to a boil, reduce to a simmer, and cook, uncovered, about 20 minutes. Add sherry. Remove from heat and remove bay and thyme sprigs. Adjust seasoning.
Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
Place crocks on a rimmed baking sheet, and ladle in soup. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 3-4 minutes…do not burn. Carefully remove crocks from oven, place on chargers and serve.
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503-236-2114
409 SE MLK Jr. Blvd.
Portland, OR 97214
  • Specials
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