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Recipes

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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Black Quinoa Salad

7/30/2019

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  • 1 cup black quinoa
  • 2 cup water
  • 15-20 cherry tomatoes (halved)
  • 1 small avocado (cut in cubes)
  • 3/4 cup of sunflower seeds
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt

​Bring 2 cups water to boil. Add quinoa and reduce to a simmer, covered, for 15-20 min. Once water is completely absorbed, spread quinoa on sheet pan to cool, then refrigerate in a salad bowl. Combine with remaining ingredients and adjust seasoning.

 
Serve with grilled vegetables and salsa verde
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Bread and Pizza Dough

7/30/2019

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3.75 cups all purpose or bread flour
1/4 cup semolina flour
1 1/2 cups lukewarm water
1 tbsp dry active yeast
2 tsp sugar
1 tbsp salt
 
Dissolve yeast in water. Add to remaining ingredients in mixing bowl. Mix 10 min with dough hook or by hand. Put dough in clean bowl and cover with a clean towel. Allow dough to double in size, approx. 1.5 hr. Shape for 4 pizza skins or 4 “baguettes”. Allow to proof again to room temp before baking, approx. 20 min.
If baking bread brush with olive oil or milk/butter mixture before putting in oven.
Bread takes 20-25 min @400
​Pizza 10-12 min @425.
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Bresaola Style Flank Steak with Horseradish Sauce

7/30/2019

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  • 2lb beef flank steak, trimmed
  • ¼  tsp ground coriander
  • ¼ tsp ground clove
  • ½ tsp ground ginger
  • ½ tsp ground fennel seed
  • ½ tsp ground anise seed
  • 1 tsp paprika
  • 1 tbsp brown sugar
  • 1 tbsp  kosher salt
 
Mix all dry ingredients and rub into meat.  Refrigerate for 20 min, then allow to come to room temp before grilling or cooking on cast iron to med rare. Be sure grill or pan is cleaned and seasoned to avoid sticking. Let meat rest after cooking before slicing thinly against the grain and serving with horseradish sauce.

Horseradish sauce
  • 2 tsp fresh grated horseradish root
  • 1 ¼ cup sour cream
  • Juice of a lemon
  • Salt and pepper to taste
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Cappuccino Souffle

7/30/2019

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Serves 6
​
For the soufflé base:
  • 1.5 c whole milk
  • 2/3 cup crushed espresso beans
  • 3 large egg yolks
  • 1/3 c sugar
  • ½ c flour
  • Pinch salt

For assembling and baking soufflé
  • 1 tbsp butter
  • 2 tbsp sugar
  • 6 egg whites
  • ½ tsp cream of tartar
  • Pinch salt
  • Powdered sugar for dusting
 
Begin by preheating the oven to 350 degrees. Butter six 4oz ramekins and coat them with the 2 tbsp of sugar. Place them on a sheet tray.
To make the base: Scald the milk and espresso beans in a heavy bottomed pot. Remove from heat and let steep for 15 minutes. Place the egg yolks in a bowl and whisk in the sugar; stir in flour and salt. Strain the espresso milk into the egg yolk mixture. Place the bowl over a simmering double boiler and whisk constantly for 2 minutes until the mixture thickens. Remove from heat, cover directly on surface with plastic wrap and refrigerate until cold.
For assembly and baking: Using an electric mixer, whip the egg whites in a large bowl until foamy. Add the cream of tartar and salt. Whip to stiff peaks. Fold the soufflé base into the egg whites and immediately spoon evenly into the ramekins and give each one a little tap on the counter to pop any large bubbles. Place on the middle rack of the oven. Close door gently. Souffles will begin to rise after 10 minutes and should be well risen and ready by 15 minutes.
​

Dust with powdered sugar and serve immediately. 
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Vegetable Cooking Tips

7/30/2019

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  • Blanching/shocking green vegetables. This step starts the cooking process helps hold the green color of vegetables such as broccoli, green beans, brussels sprouts and asparagus.
  • Trim tour vegetables properly and place them in boiling water for 1 minute. Strain and place immediately into ice water to stop cooking and set the color. They can now be sautéed, quickly roasted or even served fresh on a crudité.
  • Cut vegetables in consistently sized shapes. Promotes even cooking and better visual presentation.
  •  If prepping vegetables ahead, store in cold water after cutting to retain crispness. 
  • Mushrooms…to rinse or not to rinse? Button and cremini mushrooms, rinse away…but let them dry again before cooking so flavor is not diluted. Wild mushrooms such as chanterelles, morels or lobster mushrooms should never be rinsed. Gently clean off any dirt with a pastry brush or towel. 
  • Cutting onions making you cry? Put em in the fridge for an hour before cutting. Or wear goggles. Roasting vegetables…if stored in water after prepping/cutting, be sure they are strained and dry, then coat well with oil, salt and pepper in a mixing bowl. This ensures all vegetables are coated and seasoned. More on roasting…try roasting vegetables that you would typically steam or boil, I.E. broccoli, asparagus, cauliflower or brussels sprouts. Olive oil, salt, pepper and some choice herbs, roast on high until lightly browned…delicious. 
  • Peeling garlic got you down? With a good garlic press you don’t need to peel the cloves…just stick em in there and press. No peel comes out, just the garlic and juice. Need lots of garlic peeled? Try the 2-mixing-bowl trick. Break a head of garlic into unpeeled cloves. Put em in a large steel mixing bowl. Place another mixing bowl on top, creating a “dome”. Hold the two bowls together on the sides and shake like hell for 15 seconds. Garlic will “peel itself”. Work on your knife skills. My mother could do everything with a paring knife, but using a larger knife safely for certain veggies will cut down your prep time. Follow this link for a short video on improving your knife safety and skills. https://youtu.be/G-Fg717G1zw 
  • Some vegetable cuts to explore that you may not have heard of or you may need more info on: Oblique, Tournee, “Turtle” (for celery and zucchini), Batonnet, Brunoise, Paysanne or Chiffonade. Practice these and you will be faster in the kitchen, guaranteed. You can of course eat what you practice!
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Cobb Salad

7/30/2019

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The important thing to remember about this Cobb salad is that the romaine lettuce gets treated differently and with much more care. It needs to be carefully washed, trimmed, drained and stored before cutting, and it should not be chopped into pieces. The whole head can either be cut into 2-3 equal sized cylinders, or the stem end can be cut to unlock the individual whole leaves. It makes for crisper lettuce that is not bruised, and the presentation is more dramatic.

serves 2-3 depending on the size of the head of romaine
  • 1 head romaine lettuce; washed, trimmed, drained, but do not chop
  • 2 oz high quality blue cheese cheese, cut into tiny wedges
  • 1 oz high quality blue cheese, crumbled…add to vinaigrette later
  • 4 oz chicken breast, seasoned and grilled or sautéed
  • 1 ea fresh local tomato, cut into wedges
  • 2-3 slices Italian pancetta, baked or fried to a light crisp
  • 1 ea avocado, peeled and sliced
  • .75 oz fresh lemon juice, divided
  • 1 ea hard cooked egg, peeled and cut into wedges
               
Make a vinaigrette with…
  • 1 oz red wine vinegar
  • 3.5 oz olive oil
  • Salt and pepper to taste

​You can combine these ingredients all together with the vinaigrette and chopped lettuce if you like, but I prefer a more contemporary or deconstructed approach. A Cobb has some many great ingredients that the arrangements and flavor combinations are endless.
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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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Dry Brine Smoked Salmon

7/30/2019

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Makes Enough for 4 Large Salmon Filets, Skin On, Pin Bones Removed
  • 2 cups brown sugar
  • 1 cup kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dry thyme
  • 1 tbsp black pepper
 
Mix dry ingredients together. Rub gently on filets on flesh side only. Refrigerate 3-4 hrs. Rinse brine of filets gently, then pat dry. Prepare smoker with alder chips. Smoke low heat for 2 hrs or until fat starts to leech from salmon. 
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Baked Peach (or other fruit) Kuchen

7/30/2019

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  • 1 stick plus 2 tablespoons unsalted butter
  • 1 cup sugar, divided
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup sour cream
  • 6 peaches, cut into 1/4 inch slivers or substitute pears, apples or quince
​
Preheat oven to 350°F. Grease a 13- by 9- by 2-inch baking pan. In a small bowl, whisk together flour, salt, cinnamon and baking powder. In a large bowl, beat together 1 stick of butter and 2/3 cup sugar with an electric mixer until fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed). Beat in eggs. Beat in vanilla and almond extract. Beat in half the flour mixture. Beat in half the sour cream. Beat in remaining flour, followed by remaining sour cream.
Pour batter into prepared pan. Arrange peach slices along the top of the batter in three tightly packed rows.
Cut remaining butter into small dice. Sprinkle over peaches. Sprinkle remaining 1/3 cup sugar over peaches. Bake until cake has set and a tester comes out clean, about 40 minutes.
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Portland, OR 97214