Our creative customer Jana Holmstrom suggested we find a way to exchange recipes we create using products from Chef’s Stop. Our creative Sales Associate Laura Becker came up with the name for the project. We are surrounded by creativity! So here we go…
We need the name of your creative recipe, the Chef’s Stop product you used (required), your name, address and phone number and email (optional). Please include the complete recipe and any notes or suggestions. Photos of the dish you create are welcome, too. You may submit the recipes via email (mary@chefsstop.com), fax (636-937-8540), mail to 1170 West Gannon Drive, Festus, MO 63028 or drop off the recipe in person.
Original recipes are welcome. The recipe could also be one that you found somewhere, perhaps here at Chef’s Stop, but altered and improved with your personal touch. Periodically we will publish the recipes along with your name (only) and the photo you provide.
Here is our first recipe to kick off this culinary adventure:
Chef's Stop featured product: Stonewall Kitchen Fig Raisin Chutney
4 Slices of deli sliced ham (not shaved)
1 Bunch Fresh Broccoli (enough for 8 stems with tops)
1 C. shredded white cheese, such as Swiss or Emmentaler
2 Tsp. butter
½ - ¾ C. milk
2 Tbl. flour
Pinch of Kosher salt (optional)
2-4 Tbl. Stonewall Kitchen Fig Raisin Chutney
Steam broccoli until tender crisp.
Meanwhile, prepare cheese sauce by tossing the cheese with the flour. Combine this mixture with the milk and butter (add salt if desired) in small sauce pan and heat over low to medium heat, whisking constantly until sauce has been gently bubbling for a couple of minutes. Remove from heat.
Lightly fry the ham in a non-stick skillet, adding a small amount of oil if desired.
Assemble the rolls by placing 2 stalks of the broccoli at one end of the slice of ham with the bottoms together and the flower ends extending beyond the ham. Roll up and place seam side down on a plate. Repeat with remaining ham and broccoli, using 2 rollups per serving. Drench with the cheese sauce and top each serving with a dollop of Stonewall Kitchen Fig Raisin Chutney.
Submitted by
Mary Hatfield
Chef’s Stop
1170 W. Gannon Dr.
Festus, MO 63028
636-937-3333
mary@chefsstop.com