Recipe Idea! Follow these visual, step-by-step instructions for an easy-to-make Pancetta bread roll. This simple culinary creation proves indulgence can be profitable. Easily customized to your liking and available ingredients, our bread roll recipe combines pesto, Parmesan, onions, grape tomatoes, and Pancetta. Layered, rolled, baked, and seared to deliver crispy succulence in every bite.

Here are the step-by-step directions on how to make the Easy Cheesy Pancetta Roll from January’s newsletter!

There you have it! The Easy Cheesy Pancetta Bread Roll. 

]]> https://dennisfoodservice.com/au-gratin-pumpkin-layered-casserole/?utm_source=rss&utm_medium=rss&utm_campaign=au-gratin-pumpkin-layered-casserole Wed, 29 Nov 2023 16:36:09 +0000 https://dennisfoodservice.com/?p=3114479 Autumn Elegance: Where Comfort Meets Flair in Au Gratin

Experience the essence of Autumn with this Au Gratin creation. This comforting dish features layers of fresh spinach (or kale), rich ricotta, and a velvety pumpkin Parmesan sauce. The combination of these fall-inspired ingredients delivers a cozy and flavorful experience that perfectly complements the season’s warmth and richness. Serves: 8-10

Ingredients

• 2 packages Idahoan® Au Gratin Homestyle Casserole (Item #15987)
• 2 cups firmly packed fresh spinach or kale, washed, stemmed, and chopped
• 1 Ib container of ricotta
• 2 egg
•  Pumpkin Parmesan sauce, prepared (recipe below)
• 1 cup Parmesan cheese, shredded

Directions

1. Preheat oven to 350°F.

2. Prepare Idahoan® Au Gratin Homestyle Casserole following the “stove top” directions on the package

3. In a 9 x 13″ casserole dish, layer half of the potatoes on the bottom of the dish. Sprinkle 1 cup of the spinach or kale over potatoes. Blend the ricotta and eggs together and use half of this mixture to layer on top of the spinach. Layer next with 1½ cups of pumpkin sauce.

4. Repeat layers one more time, garnishing with Parmesan cheese.

5. Bake for 25-30 minutes, let rest for 5-10 minutes before cutting.

Pumpkin-Parmesan Pasta Sauce

Ingredients 

• 1 Tbsp olive oil
• 1 small shallot, chopped
• ½ cup onion, chopped
• 1 tsp minced garlic
• 1-15 oz-can pumpkin puree
• 1 cup chicken broth
• 1 cup half-and-half
• 2 Tbsp balsamic vinegar
• ¼ tsp ground sage
• ½ tsp freshly ground nutmeg
• 1½ tsp salt
• ½ tsp pepper
• 1 cup Parmesan cheese, grated
• 2 Tbsp fresh sage, chopped

Directions

1. In a large saucepan over medium-high heat, add olive oil. Add shallots and onion and sauté until translucent.
2. Add garlic and sauté one minute more. Add pumpkin, broth, cream, vinegar, and spices to the onion, shallots, and garlic mixture.
3. Stir to blend and simmer on low for 5 minutes. Gradually stir in 1/3 of the cheese to the sauce until blended.
4. Repeat with another 1/3 of the cheese. When cheese is melted add remaining cheese. Stir in chopped fresh sage

We added lots of great items this week! From Uncle Ben’s, we added two varieties of rice – Mexican fiesta and brown whole-grain. Both are great quick and easy to make sides that elevate the flavors of your dishes without the added labor. For your bread bowl needs, try the mini French boule bread from Vie De France. This bread is small and round in size, with lattice cuts along the top. Simply hollow out the center for a delicious bread bowl to serve your soups, chowders, and stews in.

From Sweet Source, we added a wide array of different sweet and delectable desserts for all your dessert needs. The New York style cheesecake is a creamy vanilla cheesecake baked on a buttery graham cracker crust. It’s delicious enough to serve as is but has the capability to be paired with whatever signature toppings you desire, and comes pre-sliced for ease and consistency. The tiramisu is a perfect blend of Italian ladyfingers soaked in espresso, topped with mascarpone cheese and a dusting of cocoa. Coming in a operator-friendly fold down tray for convenience, serve in the pre-sliced squares as is or get creative and use it for unique desserts and parfaits. The brownies are a rich fudge brownie made with real butter and chocolate. Tasty enough to serve as is in pre-sliced squares, or serve it up a la mode style. The salted caramel cheesecake is a sweet treat baked on a crumbly graham cracker crust and topped with a salted caramel drizzle. It comes in 14 pre-sliced pieces for consistency and convenience. For the last of the desserts, we have gourmet carrot cake – a three-layer cake loaded with shredded carrots, coconut, pecan pieces, and crushed pineapple and topped with a decadent cream cheese icing and chopped walnuts. This dessert is also pre-sliced for low labor and consistency.

For takeout containers, we added a black hinged micro container from Empress. This takeout box comes with 3 separate compartments for food separation and to prevent sauces and flavors from mixing, and is a common medium 8″x8″x3″ size for frequent use. We also received fruit cups. Try the diced peaches cup submerged in fruit juice, fruit pear cup, or orange mandarin fruit bowl. From Milano, we have their grated parmesan cheese. This is great for adding to a sauce or sprinkling on top of pasta dishes. We also added Stouffer’s alfredo sauce, which is a blend of Italian-style hard cheeses combined with cream to create a rich, flavorful alfredo sauce. It is gluten-free, has no preservatives and has a good source of calcium.

If you’re looking for a sweet breakfast/brunch item, try the chocolate-filled croissants from Savor. These croissants are filled with a chocolatey hazelnut filling, topped with chocolate shavings and are ready to bake with an easy freezer to oven application. From Pierce Chicken, we added 6-ounce breaded chicken breast fillets. These southern-style fillets have simple ready to cook instructions, and have a crunchy golden exterior for visually-appealing dishes.

Next, we received a variety of dressings and condiments from Highland Market. Choose from chunky blue cheese, creamy Caesar, golden Italian, buttermilk ranch and creamy coleslaw dressings, to tartar sauce and mayonnaise for sandwiches or dipping. For the mayonnaise, we offer both Highland Market extra heavy and heavy duty mayo. Each case comes with 4, 1-gallon jugs so you’ll never run out of your customers’ favorites. From Versa, we have premium soybean frying oil that showcases a neutral flavor profile and high heat stability, for a consistent quality finish. Lastly, we added 30-pound resealable bags of whole frozen strawberries from Wyman’s, a family-owned Maine company. With no sugar added, no preservatives and nothing artificial, these strawberries are great to add to smoothies, desserts, sauces and filled with vitamin C and heart-healthy fiber.

Take a look at our full list below:

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

INGREDIENTS

• 192 oz sausage style crumble/ vegetarian style crumble
• 12 lbs spaghetti pasta
• 8 oz whole grain rich blend
• 8 cans low-sodium spaghetti sauce
• 100 oz grated parmesan cheese

DIRECTIONS

1. 1. Cook pasta according to instructions.
   2. Drain pasta as quickly as possible, rinse in colander in cold water to stop the cooking process, drain again.
   3. Place pasta sauce, Italian seasoning and sausage crumbles in large stock pot or steam kettle, whisk well.
   4. Cover and heat over low heat until sauce reaches temperature 165˚F or higher.
   5. Portion 1 cup of spaghetti using 1-8 oz, serve onto try.
   6. Top with 1-4 oz of sauce and 1 oz of parmesan cheese.

Growing up in Maine, the smell of split pea soup simmering was always tell tale sign that the chill of changing seasons was officially upon us and winter was about to settle in for the long haul.

Although it always appeared to me to be a daunting recipe it is actually relatively easy to prepare… and very cost effective. You will however need a couple hours to properly simmer the peas to a delicate tooth; in our opinion, that’s two hours well spent.

Split Pea Soup

Ingredients:

• 1/2 cup oil blend
• 6 cloves garlic rough chop
• 1.5 lb yellow onion rough cut
• 1 lb salt pork #73353
• 1 lb split peas, rinsed #75066
• 7 cups stock of choice, vegetable or chicken preferred
• 8 sprigs of thyme
• 3 bay leaves
• Optional… Fresh spinach to brighten the color
• S&P to taste

1. Heat oil, sauté garlic & onions until lightly caramelized.
2. Add salt pork, split peas, stock, thyme and bay leaves.
3. Bring to a boil then reduce to a slow simmer. Cover while cooking and be sure to stir every 20 minutes or so. If soup seems too thick add more stock to achieve desired thickness. Peas should be fully cooked and soft within 1.5-2 hours.
4. Discard thyme stems and bay leaves. Reserve salt pork for use as a garnish
5. For a more refined pea soup, place in a blender & blend to a velvety texture. I like to add fresh spinach while blending to add a vibrant green color to the soup.

Note: Due to the use of salt pork I rarely find the need to add additional salt

Optional: Garnish with crisped salt pork cubes, fresh herbs or Parmesan cheese. Truffle infused creme fraiche makes an amazingly decadent garnish. We also stock pork skin pellets for house made chicharones… pork flavored soup scoops!!

Dressing Up Soups in a Bread Bowl More Soups from Dennis

For this Caesar salad, we wanted to treat the bread bowl as if it was a crouton (a giant round crouton), seasoning with the same garlic flavor profile as a standard crouton.

Bread Bowl of Caesar Salad  

Ingredients:

• 1 Toasted bread bowl, seasoned with a garlic basil oil and Parmesan cheese
• 1 head romaine, washed and cut
• 3 oz Caesar dressing
• 2 oz Parmesan cheese, shaved
• 12 leaves of flat leaf parsley

Mix together all ingredients and serve in a toasted & seasoned bread bowl.

Optional: Top salad with sliced prosciutto, and a hard boiled egg cut in 1/2

Dressing Up Soups in a Bread Bowl Mussels in a Bread Bowl

First from Highland Market, Multigrain Croutons made from fresh baked bread and toasted to a golden brown with a special blend of seasonings that add interest and flavor. Next a Parmesan Cheese Pouch that delivers an incredibly zesty burst flavor and is the perfect companion to pizzas, pastas and salads. These single serve packets offer convenient storage and are perfect for on-the-go diners. Just in time for autumn, Apple Crisp Donuts from Maplehurst – don’t miss the seasonal favorite! From Pactiv, a microwave safe, blast freezer safe and display case friendly chicken roaster container. Next, imported Danish pastries from Mette Munk. These are unbaked but pre-proofed and ready to go directly from the freezer to the oven. The assortment pack comes with apple, raspberry, maple pecan and cinnamon flavors with prepackaged icing. New from Taco Bell, their iconic sauce flavors are now chips! Available in Fire and Mild, these chips are great for salads, burritos, tacos, soups and more! From Fantapak a Quart Food Bag with Zipper, 2 mil thickness, 6×8 size, comes in 1000ct. New, from Brooklyn Cannoli, hand made cannoli shells that are deep fried to crisp perfection, with a hint of cinnamon, vanilla and other natural flavors, then the cannoli shells are coated with a rich layer of chocolate inside and out. Take taste buds on an adventure with the new Ocean Spray Raspberry Lemonade Craisins, a perfect lunch compliment or a tasty on-the-go treat. Lastly, from Sweet Baby Ray’s comes a new Jamaican Jerk Sauce. Toss with wings or use to season a dish, soak up some island heat with this sauce.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 9/18/19.

First from IBP we have a new Fresh Choice Beef Flank Steak. IBP for over 60 years has been a leading brand of traditional trim beef. Serve to your customers knowing it comes from quality. Next a Frozen Haddock Fillet from Packer. From ACS a Fryer Broaster Filter. A Clear Soy Shortening TFF from Fry King. Two new bags fro Bag Craft. Eco Paper Bags with windows. Available in two different sizes, and pack sizes. Featured in the photo above, from Packer a Shredded Parmesan Cheese. Farmland has a new Cotto Salami Deli cut, Premium taste and always Fresh. Two new items from Rich’s, a Deluxe White Roll Dough and a Plant based Cooking Cream. From Cascade a soft 2ply Toilet Tissue, pre wrapped. And lastly 35lb Canola Oil High Oleic Carrier from Ultima.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 4/17/19.

First we have a Garlic Parmesan sauce from Sauce Craft. This straight-forward blend of garlic and Parmesan cheese creates a rich and savory sauce sure to add creamy depth and deliciousness to everything it touches (featured in picture above). Next from the same line a Honey Sriracha Sauce, craveable, complex sweet heat that lights up taste buds with an unforgettable combo of red chili peppers and luscious honey. From Packer a CVP Chicken Breast that is Boneless, Skinless and comes frozen. In our fresh produce section, we’ve added peeled mixed baby carrots, just in time for your Easter buffet. Next new from Jennie-O, a Shaved Turkey Steak frozen available in 4oz. Lastly three new muffin batters from Bake N’ Joy. First a Caramel Apple Filled, a creamy textured muffin batter made with chunks of sweet, juicy apples and is laced with cinnamon spice. Next a Lemon Filled Batter, bursting with a sweet tang of lemon and with an added bonus of a lemon filling center. And finally a Double Chocolate Batter, filled triple chocolate with a creamy textured dark chocolate muffin batter filled with semi-sweet chocolate morsels with an added bonus of a chocolate Bavarian creme filling center.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 4/10/19.

INGREDIENTS

• 8 oz uncooked, elbow macaroni
• 4 tablespoon unsalted butter
• 2 1/2 all-purpose flour
• 3 cups whole milk
• 1/2 cup grated parmesan
• 2 cups shredded sharp cheddar cheese
• 8 fl-oz Kogi salsa roja
• 1 cup cooked, diced, peppered bacon
• 1/2 cup bread crumbs
• 1/8 teaspoon paprika

DIRECTIONS

1. Cook macaroni to desired doneness, and drain. In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in enough flour to make a roux.
2. Add milk to roux slowly, stirring occasionally. Cook over low heat until thickened. Remove from head and stir in cheeses and salsa roja.
3. Put macaroni and bacon in large casserole dish, and pour sauce over. Stir well.
4. Melt 2 tablespoons utter in a skillet over medium heat. Add breadcrumbs and brown. Spread over macaroni and cheese to cover. Sprinkle with a little paprika.
5. Bake at 400˚F until hot and bubbly, pull out of oven and serve!

Kogi Salsa Roja
Item #20919

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.