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Видео добавленное пользователем “Stop and Shop”
Torrey Farms
 
02:16
Просмотров: 2276 Stop and Shop
Turek Farms
 
02:16
Просмотров: 1905 Stop and Shop
Fresh Stories: Dandrea Produce - Local Blueberries
 
02:01
Did you know the blueberry capital of the world is in New Jersey? Find out why we love working with local companies that can deliver the highest quality produce for you to enjoy. Dandrea Produce is in Vineland, NJ, and can get fresh, picked-by-hand produce to your store in as little as 24 hours.
Просмотров: 3492 Stop and Shop
Green Energy Facility
 
02:43
Просмотров: 1465 Stop and Shop
Chicken tacos with cabbage, avocado salsa and lime cream – Savory
 
03:18
A zesty avocado salsa makes these tacos anything but ordinary. A taste of Mexico! Ingredients 12 oz chicken breast fajita strips 2 cups shredded red cabbage 1 tbsp mayonnaise 2 avocados, diced ½ small onion 1 lime ½ cup fresh cilantro leaves ¼ cup sour cream 8 soft tacos ½ cup crumbled queso blanco 2 tbsp sliced jalapeño peppers (optional) Heat chicken strips according to package directions. Meanwhile, combine cabbage and mayonnaise and season with salt (in moderation) and pepper. Avocado salsa Dice the avocados. Finely chop the onion. Zest and juice half a lemon. Cut the other half in wedges. Finely chop half the cilantro leaves and mix with diced avocado, onion and lime juice (to taste). Warm the tacos Mix sour cream with lime zest and season with salt (in moderation) and pepper. Warm the tacos. Fill each taco with cabbage slaw, chicken strips and avocado salsa. Top with queso blanco, jalapeños (if using) and the rest of the cilantro. Serve with sour cream and lime wedges. That’s how you make chicken tacos with cabbage, avocado salsa and lime cream. Visit our website for more recipes, videos and tips.
Просмотров: 695 Stop and Shop
Butternut squash-coconut soup – Savory
 
02:52
All the comfort of fall in just a few minutes. Thai red chili paste adds a touch of spice and toasty flavor. Ingredients 1 (14 oz) pkg cubed fresh butternut squash ½ cup red onion 1 clove garlic 2 tbsp olive oil 1 tbsp Thai red chili paste 2½ cups vegetable stock 1 (15 oz) can coconut milk ¼ cup sour cream ¼ cup unsalted, roasted cashews ¼ cup cilantro Roughly chop squash into smaller pieces. Chop the onion and garlic. In a large saucepan, heat the oil over medium heat. Sauté onion and garlic 2 min. Add chili paste and stir fry 1 min. Add butternut squash, sauté 3 min., stirring. Raise heat, add stock and bring to the boil. Cook for 6 min., or until squash is soft. Add coconut milk to the soup, lower heat, and cook 1 min. Season to taste with salt (in moderation) and pepper. Using a hand blender, puree soup until smooth. Thin with more vegetable stock, if necessary. Chop the cashews and cilantro. Divide among 4 bowls, top each bowl with 1 tbsp sour cream, nuts and cilantro. Visit our website for more recipes, videos and tips.
Просмотров: 1769 Stop and Shop
Talking Lettuce with Little Leaf Farms
 
03:23
Просмотров: 1008 Stop and Shop
Young Family Farm
 
02:05
Stop & Shop is proud to partner with Young Family Farm in Little Compton, RI.
Просмотров: 707 Stop and Shop
5 Tips for Healthy Shopping
 
02:29
Our Nutritionist, Julie Hersey, walks through 5 easy steps to choosing better-for-you items when grocery shopping.
Просмотров: 1589 Stop and Shop
Cauliflower and mushroom lasagna – Savory
 
03:11
Replace the oven-ready lasagna sheets with fresh lasagna if you can find it. If gorgonzola is too strong for you, try using feta instead. Ingredients 1 head cauliflower 1 bunch radishes ½ cup fresh cilantro 5 tbsp canola oil 2 tsp ground cumin 1 tbsp curry powder 4 tbsp quinoa 1 (8.8 oz) pkg garlic naan 1 lb ripe tomatoes 1 (6 oz) pkg feta cheese Preheat the oven to 350°F. To make the béchamel sauce, melt the butter in a saucepan, add the flour and cook, stirring, over low heat until the flour begins to brown slightly, about 5 min. Whisk in milk, bring to a boil and simmer on low heat for 5 min. Remove the pan from the heat and season with salt (in moderation), pepper and nutmeg. Meanwhile half the large mushrooms. Mix the mushrooms with the oil and season with salt (in moderation) and pepper. Heat a grillpan and add the mushrooms. Grill about 5 min., stirring frequently. Remove to a plate and repeat with remaining mushrooms. Chop the garlic finely and add to the tarragon. Remove the core from the cauliflower, divide into florets and chop finely. Crumble the gorgonzola. Mix the tarragon and garlic with the mushrooms. Grease a 13x9-inch baking dish and cover the bottom with a little of the béchamel sauce. Cover with lasagna sheets, then 1⁄2 of the cauliflower, 1⁄3 of the mushrooms, 1⁄3 of the béchamel sauce, and 1⁄3 of the gorgonzola. Repeat and cover with lasagna sheets. Top with the rest of the béchamel sauce and remaining mushrooms and gorgonzola. Bake the lasagna for about 35 min. or until golden brown and bubbling. Visit our website for more recipes, videos and tips.
Просмотров: 1290 Stop and Shop
Apple-herb roast turkey with cider gravy – Savory
 
02:33
With this recipe, your turkey will be fingerlicking good, whether you’re a first time cook or a seasoned pro. Roasting turkey this way guarantees a moist, golden brown bird with no basting required. Enjoy! Ingredients 1 12-14 lb turkey ¼ cup butter, softened 1 large onion, peeled 2 cloves garlic 1 large apple 2 lemons 1 pkg fresh poultry herbs (sage, rosemary, thyme) 2 tbsp flour 1 turkey roasting bag 2 cups sparkling apple juice Preparation Preheat the oven to 400°F. Remove giblets from cavity and dry turkey inside and out. Using your fingers, gently separate the skin from the breast on each side of the backbone. Smear 2 tbsp butter on each side of breast beneath the loosened skin. Roughly chop the onion, garlic and apple. Quarter one lemon; set the other one aside for later. Stuff onion, apple, garlic, quartered lemon and herbs into main cavity of turkey. Using kitchen twine, tie the legs together. Spread remaining softened butter over turkey breast, legs and thighs. Sprinkle salt (in moderation) and pepper over turkey. Put flour inside a turkey roasting bag and add giblets. Flour is added to the roasting bag to make sure it doesn’t stick to the turkey, so don’t skip this step! Place turkey inside bag and tie, according to bag directions. Place in a sturdy roasting pan. Roasting turkey Place roasting pan in oven and roast turkey 30 min. Reduce heat to 350°F and roast until thermometer inserted in turkey reaches 165°F, about 2 hours. Carefully remove turkey from bag (don’t spill juices) and place on a large cutting board. Tent with foil and allow to rest while you make the gravy. Gravy To make the gravy, pour the juices from the roasting bag into a medium-sized saucepan (discard the giblets). Strain the juice for a clearer gravy. Add the apple juice and bring to a boil, reducing the sauce until you have a creamy gravy, about 15 min. Juice the remaining lemon and add to taste to the gravy (start with half the juice and add more if it needs it) along with salt (in moderation) and pepper if needed. Transfer turkey to a platter and pass the gravy separately. Visit our website for more recipes, videos and tips.
Просмотров: 271 Stop and Shop
Stony Creek Blueberries
 
02:06
Local Produce NJ Blueberries
Просмотров: 663 Stop and Shop
Caramel – Savory
 
01:40
When you heat sugar it turns brown and changes into caramel. The darker the color, the more intense the caramel tastes. Caramel is delicious and with the following instructions you know exactly how to make the perfect caramel. Caramelizing sugar In a saucepan, mix sugar with a small amount of water. The water will prevent the sugar from burning before it’s melted. Put the pan on low heat until the sugar melts. As soon as it’s melted, turn up the heat slightly to let it start bubbling. Brush the inside of the pan sides with a wet brush to prevent the sugar from crystalizing. Pay attention, because the difference between caramel and burnt sugar is just a few degrees! As soon as the melted sugar becomes lighter in color, turn the pan around carefully to ensure even boiling. Do not stir. Stirring will cause the sugar to crystalize again. Be careful of the spatters; the melted sugar is very hot. The sugar will slowly change into a golden brown color. You can only see the color when the caramel is finished. The melted sugar is too hot to taste. Turn off the heat. The caramel is now finished and ready to be used in, for example, a caramel sauce. To make toffee or decorations, you can pour the caramel onto parchment paper. One more use of caramel is found in the top burnt layer of creme brulee. This is an example of crunchy caramel. Sprinkle the brulee custard with a layer of sugar. Heat the broiler to high. Place the custard as close to the broiler as possible. Within 1 to 3 minutes it will turn golden brown. Stay close by because it can start to burn very quickly. And that’s how you caramelize sugar. Visit our website for more recipes, videos and tips.
Просмотров: 289 Stop and Shop
Help Cure Childhood Cancer - Stop & Shop and Dana-Farber Cancer Institute
 
03:09
Stop & Shop is partnering with the Dana-Farber Cancer Institute to fight childhood cancer. Stories like Haley, Madelyn, & Tommy inspire us to fight harder. Join us by donating at checkout today.
Просмотров: 559 Stop and Shop
Crustless mini quiches with bacon and zucchini – Savory
 
03:02
These are great for brunch or grab one for breakfast on the go. Ingredients 1 zucchini 1 tsp salt 1 (2.1 oz) pkg fully cooked bacon 2 sprigs sage 6 large eggs ¾ cup half and half ¾ cup shredded Parmesan cheese 2 tbsp olive oil 2 cups watercress Preparation Preheat the oven to 400°F. Grate the zucchini coarsely. Place a wire mesh strainer over a large bowl and add the zucchini and salt. Leave to drain 10 min. Line a muffin tin with 12 (2½-inch) paper baking cups. Beat the eggs. Cut bacon into small pieces and finely slice the sage leaves. Add to the half and half. Press remaining moisture out of the zucchini with the back of a large spoon. Pat zucchini dry with paper towels. Season with pepper. Divide the egg mixture among the baking cups and sprinkle each cup with Parmesan cheese. Bake for 20 min. on the middle rack. Toss the watercress with the olive oil. Serve quiches with the dressed watercress. Visit our website for more recipes, videos and tips.
Просмотров: 278 Stop and Shop
How to line baking pans – Savory
 
02:11
Before baking almost anything, the pans should be greased and/or lined with parchment paper to prevent the dough or batter from sticking during baking. In addition to preventing sticking, lining the baking pans also makes it easier to remove cakes, cookies and brownies and a quick cleanup. In order to get the parchment paper to stay in place, it is helpful to grease the bakeware with melted butter or a neutral oil such as canola oil. If you’re only covering the bottom of the pan with parchment paper, it’s not necessary to grease the bakeware because the paper on the bottom will not slide. For a square pan, use a piece of baking paper larger than the bottom of the pan. Set the pan on the paper and cut from the corners of the paper to the corners of the pan. Now place the paper in the pan and the paper will overlap in the corners. The pan is now ready for the batter to be poured into it. For an elongated, rectangular cake pan, you can measure the same or lay two strips of parchment paper on top of each other crosswise in a greased cake pan. Make sure you leave enough paper at each side so you can easily lift out the cake. If you’re using a round spring form pan, first, trace a circle on the parchment paper using the bottom of the pan as a guide. Cut out and place in the bottom of the pan. Then take a piece of parchment paper the size of the circumference of the springform pan. Lay the paper in front of you on your work surface and fold it in half lengthwise. Cut a small incision every ½-1 inch on the side where the two sides of the paper meet. Cover the inside of the greased springform pan with the paper. The side with the snips goes on the bottom. The parchment paper can stick out a bit above the sides. This way, the batter will rise nicely during baking. Visit our website for more recipes, videos and tips.
Просмотров: 6996 Stop and Shop
Yeast-raised whole wheat pretzels – Savory
 
03:04
This is a fantastic weekend project with the kids. Let them help knead the dough and shape the pretzels. If you’d rather skip the salt on top, sprinkle with raw sugar and cinnamon, or even sprinkles. Ingredients 2 cups all purpose flour 1¼ cup whole wheat flour 1 packet dry yeast 1 tsp sugar 2 tsp baking powder 1 tsp salt 1 large egg 1 tbsp coarse sea salt Preparation Put the flours, yeast, sugar, baking powder and salt in a bowl. Make a well in the center and pour in 1 cup of hot water. Knead until the dough is smooth, 8 min. Cover and let rise in a warm place for 30 min. Preheat the oven to 425°F. Knead the dough again and divide into 10 equal pieces. Roll each piece into a 15-inch long rope. Fold the dough into a pretzel by making a U-shape, crossing the ends over each other and pressing them back on the U-shape. Sprinkle the dough with water if it gets too dry. Place shaped pretzels on a parchment-lined baking sheet. Separate the egg and reserve the white for another use. In a small bowl whisk the yolk and brush on the pretzels. Sprinkle with salt and let the pretzels rise for another 10 min. Bake on the middle rack of the oven until golden brown, 15 min. Visit our website for more recipes, videos and tips.
Просмотров: 727 Stop and Shop
Fig and blue cheese phyllo tart  – Savory
 
02:57
This easy-to-make quiche with figs, mushrooms and blue cheese is delicious cold, warm or hot from the oven. Enjoy! Ingredients 5 sheets of phyllo pastry 4 tbsp butter 8 oz mushrooms 1 cup crème fraîche or sour cream 1 egg 4 oz crumbled blue cheese 2 fresh or dried figs 1 tbsp balsamic vinegar 8 basil leaves Baking crust Preheat the oven to 400°F. Cover phyllo pastry with damp paper towels to prevent drying. Melt the butter. Grease a 4¼x13¾ -inch quiche tin. Place 2 sheets of defrosted phyllo on the bottom of tin and brush with melted butter. Cover with 2 more sheets of phyllo and brush with butter. Place the last sheet in the middle and brush with butter. Fold the overhanging edges loosely inside. Bake for about 10 min. Filling Slice the mushrooms. Whisk together the crème fraîche, egg and blue cheese. Pour over the baked crust. Place mushrooms on the cheese. Bake about 15 min., or until puffed and golden. While the quiche bakes, cut the figs into thin slices. Remove the quiche from the oven and let cool slightly. Sprinkle over the figs and balsamic vinegar. Garnish with basil. Visit our website for more recipes, videos and tips.
Просмотров: 550 Stop and Shop
Paella with Codfish – Savory
 
03:06
Cooked in a giant pan and served family-style, paella is the perfect dish for sharing with friends. Ingredients 1 large pinch saffron, optional 4 cups chicken stock 6 tomatoes 2 onions 4 cloves garlic 1 (3.5 oz) pkg dry chorizo 2 tbsp olive oil 1½ cups rice 1 (10 oz) pkg green beans 1 (12 oz) cod fillet 1½ cups cherry tomatoes ½ (1lb) pkg frozen shrimp, thawed Preparation Warm the stock. If using saffron, place in a small bowl and cover with 2 tbsp stock (optional). Halve the tomatoes, remove seeds and grate the cut sides over the coarse holes of a grater. Chop the onion and slice the garlic. Dice the chorizo. Heat the oil in a pan and sauté the onion and chorizo over medium heat until onion is translucent, 5 min. Add the garlic and cook for 1 min. Add the rice and toast for 2 min. Stir in the grated tomato and sauté for 3 min. Cut the green beans into pieces and set aside. Pour the chicken stock and saffron stock if using over the rice and bring to a boil. Cut the cod into pieces and halve the cherry tomatoes. Place the cod, shrimp, beans and cherry tomatoes on top of the rice. Reduce heat to low and simmer until the rice is tender and stock has reduced, 20 min. Visit our website for more recipes, videos and tips.
Просмотров: 123 Stop and Shop
Plainville Farm Squash
 
02:02
Просмотров: 245 Stop and Shop
Fresh Stories- Scallops Cape May, NJ
 
02:01
Cape May, NJ is one of the largest scallop producing ports on the east coast. Learn how we provide a fresher, more sustainable product that can be enjoyed straight from your store.
Просмотров: 625 Stop and Shop
Pasta with Butternut Squash and Cheese – Savory
 
03:24
It’s no surprise that butternut squash is so popular: not only does it taste great, but it’s also a great source of fiber and vitamin C. Check out this Savory recipe video! Ingredients 1 butternut squash 3 shallots 2 cloves garlic 2 tbsp olive oil 4 tsp ground nutmeg 12 oz rigatoni 6 oz Cheddar cheese 4 oz Parmesan cheese ¼ cup butter ¼ cup flour 2 cups 2% milk 1 bay leaf Kitchenware 9-inch square baking dish Cut the squash lengthwise into quarters. Remove the seeds and the stringy inside, peel the skin. Cut the flesh into half-inch inch cubes. You may also skip this step and use prepared squash from the produce section of your grocery store. Finely chop the shallots and mince the garlic. Heat the oil in a frying pan and fry the shallots, garlic, squash, two teaspoons of nutmeg, pepper and salt for ten minutes on low heat. Stirring frequently. Cook the pasta according to the package directions and drain. Meanwhile, grate the Cheddar and Parmesan cheese. Melt the butter in a large saucepan. Add the flour to the melted butter. Stir the mixture over low heat until it becomes golden in color. This takes about 5 minutes. Stir in the milk and bring to a boil. Add the bay leaf and the rest of the nutmeg and cook for five minutes, until it starts to thicken. Remove the saucepan from the heat. Remove the bay leaf and stir in half of the Cheddar and Parmesan. Add the pasta, squash, and sauce to a baking dish. Sprinkle with the remaining cheese. Bake for about twenty minutes at 400 F until golden brown. A great dish, made the simple, Savory way. Enjoy! Visit our website for more recipes, videos and tips.
Просмотров: 126 Stop and Shop
Fresh Stories: Lioni Latticini Fresh Mozzarella
 
02:16
Discover the origins of the fresh, local mozzarella in your Stop & Shop stores. Named after a town in the hills of the Avellino Region of Italy, Lioni Latticini’s whole milk mozzarella is authentic and hand-wrapped, with an aroma and taste that will take you back to family moments around the dinner table.
Просмотров: 199 Stop and Shop
Gnocchi with arugula, tomatoes and bacon – Savory
 
01:33
Fresh summer ingredients shine in this “restaurant-style” dish. Ingredients 1 (16 oz) pkg gnocchi 2 cups mixed cherry tomatoes 2 tbsp olive oil 7 slices precooked bacon 1 cup arugula 2 tbsp fresh basil ¼ cup shaved pecorino romano Preparation Cook gnocchi according to package directions. Meanwhile halve the tomatoes and sauté in the olive oil for 6 min. on medium heat. Chop the bacon and add to the tomato mixture. Cook for 1 min. Drain the gnocchi and add to the pan with the tomatoes and bacon. Stir until gnocchi are fully coated. Turn off the heat, add the arugula and toss gently. Garnish with fresh basil and pecorino romano. Visit our website for more recipes, videos and tips.
Просмотров: 716 Stop and Shop
Classic Cheesecake
 
03:19
Просмотров: 50 Stop and Shop
Endive, Chicken and Pear Salad with blue cheese dressing – Savory
 
02:52
Belgian endive is a crisp, slightly bitter, but delicious leaf that pairs beautifully with pear and a simple buttermilk blue cheese dressing. Ingredients 3/4 cup buttermilk 4 oz blue cheese ½ cup pecans 1 (14 oz) container celery 5 heads Belgian endive 1 (6 oz) piece smoked turkey breast or ham 2 pears 1 ½ cups watercress Kitchenware immersion blender Preparation For the dressing, use an immersion blender to puree the buttermilk and blue cheese. Add freshly ground pepper to taste. Heat a skillet without oil or butter and roast the pecans for 3 min. Transfer to a plate and cool. Cut the celery into ¼-inch-thick slices. Trim off the ends of the endive and separate the leaves. Cut each leaf into 3 pieces. Cut the turkey breast into ½-inch cubes. Quarter the unpeeled pears and remove the core. Cut lengthwise into thin slices. Mix the Belgian endive, celery, turkey breast, pear, and watercress. Toss with the dressing and sprinkle with pecans. Visit our website for more recipes, videos and tips.
Просмотров: 135 Stop and Shop
Pavlova or meringue – Savory
 
02:55
What a lovely dessert: pavlova (or meringue). Making meringue is a simple but meticulous job. To get firm meringue, you need to stick to a number of strict principles. This video will help you out! Clean First, the mixer’s beaters and the bowl need to be cleaned (degreased) with care. If not, the egg whites will never get stiff enough. You can degrease the beaters and the bowl by rubbing them with lemon and then cleaning them with paper towels. Separate eggs Next, each egg needs to be carefully separated above a different, degreased bowl. Separate an egg above one bowl and then put its egg white in another degreased bowl. Separate the next egg above the first bowl as well. The egg white will never stiffen the way you want it to if yolk is mixed in. By separating the eggs above different bowls, you prevent having to throw away everything if you aren’t successful with a single egg. It is also important to have the eggs at room temperature – if they are too cold, it’s harder to beat air into them, and they will never expand to their maximum volume. Foam Put all the egg whites in a bowl and add a teaspoon of vinegar or lemon juice – this helps the foam become firmer and more stable. Beat with a mixer until they form soft peaks. Next, very slowly add the sugar by the spoonful while you’re still beating the egg whites. Wait until the egg white has completely absorbed the sugar before adding the next spoonful. It is crucial to use only superfine sugar. Sugar that is too coarse gives the foam a grainy texture. When all the sugar is added and absorbed, the foam will be firm and shiny. This is called the “stiff peaks” stage. Make sure to use the foam as soon as you can after finishing it, or it will lose its volume. Line a baking sheet with parchment paper and put the meringue on it in a nonchalant shape for one pavlova, or instead create several small pavlovas. Baking meringues You can also put the foam in a piping bag and use it to make perfectly round pie shells in a spiral shape. In that case, draw a circle on the parchment paper or use the sides of a spring form as a mold. Put the egg white foam in an oven preheated to 250⁰ F. Meringue actually needs to dry more than it has to bake. This way, it retains its light color. A large pavlova needs at least an hour and a half in the oven, smaller meringues need less. The outside will be crunchy while the inside is still a little soft. If you want the meringues to be dry and crusty through and through, bake them at 195⁰ F for four hours. And that’s how you make meringue and pavlova. Visit our website for more recipes, videos and tips.
Просмотров: 1336 Stop and Shop
Dutch almond cookies – Savory
 
01:51
These traditional Dutch cookies have a nice and soft texture and yes, you can make them yourself! Ingredients 1 lemon 1 ½ cups whole almonds 1 cup sugar 1 egg ½ tsp ground cardamom Kitchenware parchment paper Making dough Zest the lemon. Grind the almonds in a food processor. Add 1 tablespoon zest, ¼ cup of the sugar, egg and ground cardamom and mix until a smooth dough forms. Wrap the dough in plastic wrap and let rest for at least 8 hours in the refrigerator. Baking cookies Preheat the oven to 400° F. Divide the dough into 2 equal pieces and shape each piece into a short, thick cylinder. Sprinkle the remaining sugar on a plate and roll the dough over the sugar until the roll is 6 inches long and 1 inch thick. Repeat with the other piece of dough. Cut the roll into slices about ½ inch thick. Press both sides in the remaining sugar, set on a baking sheet lined with parchment paper, making sure there is space between each cookie (they will spread slightly as they bake). Bake the cookies in the oven for 6 to 8 min or until the edges are golden brown. Let cool on a wire rack. Visit our website for more recipes, videos and tips.
Просмотров: 257 Stop and Shop
Frozen Mango Papaya Smoothie
 
02:30
Просмотров: 91 Stop and Shop
Cranberry, orange, and white chocolate biscotti  – Savory
 
02:20
Did you know the name biscotti means ‘twice baked’? It’s a description of the unusual (but easy) technique that makes these cookies so crisp. Bon appetit! Ingredients ½ stick butter ¾ cup sugar 1 tbsp orange zest 1 tsp vanilla extract 3 large eggs 2 cups flour 1½ tsp baking powder ¼ tsp salt ½ cup dried cranberries ½ cup almonds 1 cup white or dark chocolate chips, or a mixture Dough Preheat the oven to 350°F. Cream together butter, sugar, zest, and vanilla with an electric mixer until light and fluffy. Mix in 2 eggs and 1 egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture. Stir in the dried cranberries and almonds. Spray your hands with cooking spray so the dough doesn’t stick and divide the dough in half. Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet. Bake and bake again Bake for 30 min. in preheated oven, or until pale gold. Cool on baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1-inch thick slices. Arrange on baking sheet. Bake for an additional 15 min., or until golden. Transfer biscotti to wire racks and cool completely. Chocolate dip Melt chocolate in a microwave-safe bowl by microwaving on medium heat for 20 second increments, stirring thoroughly until chocolate is completely melted. Drizzle the biscotti with melted white or dark chocolate. Visit our website for more recipes, videos and tips.
Просмотров: 100 Stop and Shop
Quinoa-vegetable salad with grapes – Savory
 
03:30
If you can’t find frozen fava beans, frozen edamame work equally well, and there’s no need to peel them. Cook them with the peas. Ingredients ¾ cup pecans 4 oz blue cheese, such as gorgonzola 1 ½ cups quinoa 1 ½ cups frozen peas, thawed 2 cups frozen fava beans, thawed 1 bunch radishes 2 cups seedless red grapes 2 limes 4 tbsp olive oil 2 tbsp honey 2 tbsp white wine vinegar Preparation Coarsely chop the pecans and crumble the cheese. Prepare quinoa as directed on the package. In a pot of boiling water, cook the peas 5 min. Meanwhile, if using fava beans, remove the outer skins. Combine the peas and beans in a large bowl. Cut the radishes into thin slices. Halve the grapes lengthwise and add radishes and grapes to the bowl with the peas and beans. Dressing To make the dressing, zest and juice the limes. Whisk together the zest, juice, oil, honey and vinegar in a bowl. Add pepper to taste. Combine the quinoa, dressing and vegetables. Top with the nuts and blue cheese. Tip: If you can’t find frozen fava beans, frozen edamame work equally well, and there’s no need to peel them. Cook them with the peas. Visit our website for more recipes, videos and tips.
Просмотров: 81 Stop and Shop
Tarts with beet, kale and goat cheese – Savory
 
02:51
The best thing about puff pastry tarts is that you can top them with anything you like. We chose kale, red onion, and cashews. Ingredients 2-4 red onions 16 oz cooked red beets 4 tbsp olive oil 17.6 oz puff pastry (twawed) 1 pound frozen kale (thawed) 3.5 oz salted cashews 8 oz soft creamy goat cheese (crumbled) Preheat the oven to 400°F. In the meantime, cut the onion into thin wedges. Cut the beets into wedges as large as the onion. Combine the onions and the beets in a bowl with the oil. Sprinkle with pepper and, if desired, salt. Divide the vegetables over a baking sheet lined with parchment paper and roast them in the middle of the oven for approx. 20 min. In the meantime, put the puff pastry on a baking sheet lined with parchment paper in a rectangular shape. Make sure the sheets overlap a little bit and firmly press the edges. Poke holes in the puff pastry with a fork. After the vegetables have grilled for 10 min, add the sheet with the puff pastry to the oven using the highest shelf and keep it in for the remaining 10 min. Drain the kale in a colander, pressing it with a spoon to remove as much liquid as possible. Divide the kale evenly over the puff pastry and add the grilled vegetables. Sprinkle with cashews and the crumbled goat cheese. Bake the tart in the oven for approx. 20 more minutes. Visit our website for more recipes, videos and tips.
Просмотров: 242 Stop and Shop
Fresh Stories: David's Cookies Bakery Cinnamon Buns
 
02:16
mmmmmm.... Cinnamon Buns!
Просмотров: 341 Stop and Shop
Rosemary-Apricot bar cookies – Savory
 
02:37
These buttery cookies are great with a cup of coffee. Watch this recipe video to learn how to make the best rosemary-apricot bar cookies. Ingredients ¼ cup dried apricots ⅓ cup hazelnuts 1 sprig rosemary 2 ½ cups all purpose flour 1 ¼ cups caster sugar ½ cup + 2 tbsp cold butter 1 pinch salt 1 egg 1 tbsp tap water Kitchenware Parchment paper Preheat the oven to 400°F. Cut the apricots into pieces and coarsely chop the hazelnuts. Remove leaves from the rosemary sprig and chop finely. Sift the flour and sugar into a bowl. Cut the butter into 3 pieces and place in the flour. Using two knives, cut the butter into small pieces. Add the apricots, hazelnuts, rosemary and salt to the flour mixture. Knead with cold hands rapidly until a cohesive dough forms. Shape the dough on the lined baking sheet. Beat the egg with the water. Brush the top of the dough with the egg wash. Bake for about 20 minutes, or until golden brown. Let cool. Tip: You can make this cake into a beautiful square using only baking paper by folding the paper into a square shape and securing the corners with paper clips. Visit our website for more recipes, videos and tips.
Просмотров: 137 Stop and Shop
Blueberry cream cheese tart with a gluten-free honey-nut crust – Savory
 
01:49
Don’t stop at blueberries, this cake can be topped with any fruit of the season. Enjoy! Ingredients 2 ½ cups mixed nuts ½ cup honey 1 tsp baking powder 1 tsp cinnamon 1 tsp sea salt 1 tbsp peanut oil 1 cup low fat cream cheese 2 tbsp lemon juice 1 cup plain yogurt 1 ½ cups blueberries Preparation Preheat the oven to 350°F. Whiz the nuts, half the honey, baking powder, cinnamon and half the salt together in a food processor. Brush a tart pan or pie dish with the oil and work the nut crust into the bottom. Bake for 15 minutes on center rack, until golden brown. Remove the crust from the oven and use the bottom of a spoon to push it back in the pan. Set on a rack to cool for 1 hour. Cream cheese mixture Mix the cream cheese, lemon juice, remaining honey yogurt and salt together in a large bowl. Use a hand blender to mix until smooth. Spoon the cheese mixture onto the crust and set to chill in the refrigerator for at least 4 hours. Remove the cheesecake from the refrigerator and arrange the blueberries on top. Visit our website for more recipes, videos and tips.
Просмотров: 135 Stop and Shop
White & green asparagus salad with chicken – Savory
 
02:40
Shaving asparagus is a great way to enjoy it raw. This salad can stand up to being dressed up to one hour in advance of serving. Ingredients 1 bunch white asparagus 1 bunch green asparagus 1 small fennel bulb 1½ cups radishes 2 tbsp light mayonnaise 1 tbsp Dijon mustard 1 tbsp white wine vinegar 2 cups shredded rotisserie chicken 2 oz Parmesan cheese Preparation Remove the woody ends of both bunches of asparagus and discard. With a vegetable peeler, shave the asparagus into thin ribbons and place in a large bowl. Quarter the fennel and trim radishes. Thinly slice, using a food processor. Cut the smoked turkey into strips. Whisk together the mayonnaise, mustard, white wine vinegar and ¼ cup water until you get a smooth dressing. Season with pepper to taste. Toss the asparagus ribbons with fennel, radish, chicken and dressing. Shave the cheese with a vegetable peeler and sprinkle over the salad. Visit our website for more recipes, videos and tips.
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Chocolate-Coconut Cake – Savory
 
03:54
Chocolate and coconut make a great combination! This cake is delicious and so easy to make. This recipe video will show you how. Ingredients ½ cup + 2 tbsp butter 27 chocolate sandwich cookies 4 eggs 1 cup (confectioner’s) sugar 2 tbsp cornstarch 2 tsp vanilla 2 cups unsweetened shredded coconut ¾ cup white chocolate chips Kitchenware (rectangular) cake pan with removable bottom (11 x 7 inch) food processor Preparation Preheat the oven to 325° F. Grease the cake pan with a little of the butter. Melt the rest of the butter in a saucepan. Grind the cookies in a food processor and combine with the butter. Spread the mixture evenly over the bottom of the cake pan and press lightly with the back of a spoon. Egg whites Separate the eggs, put the egg whites in a greaseproof bowl. Reserve the egg yolks for another recipe. Using an electric mixer, beat the egg whites until stiff. Whisk in the confectioner’s sugar spoonful by spoonful. When all the sugar has been added, beat until the egg whites form shiny, stiff peaks (about 5 min). Melting chocolate Gently fold the cornstarch, vanilla and coconut into the egg whites. Bring a pot with a small layer of water to a boil. Chop the chocolate into small pieces and place in a heatproof bowl or pot that fits over the saucepan without touching the bottom. Place the bowl or pot over the hot water, making sure the bowl does not touch the water. Stir the chocolate until melted. Remove from heat. Bake the cake Fold in the egg white mixture. Spoon evenly over the cookie base and smooth. Bake for about 25 minutes. Remove from the oven and let cool for 2 hours. Cut the cake into 12 slices pieces. Visit our website for more recipes, videos and tips.
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Crab Cakes with Dipping Sauce – Savory
 
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Looking for a tasty seafood appetizer? Try these delicious crab cakes with aioli dipping sauce! Ingredients 1 can (12 oz) fesh crabmeat 2 tsp Tabasco 4 tbsp mayonnaise 1 tsp paprika 9 tbsp bread crumbs 1 lemon 1.5 tbsp flat-leaf parsley 1 egg 2 tbsp butter 1 ½ cups aioli Crab mixture In a bowl combine the crab with the tabasco, mayonnaise, paprika and 4 tbsp bread crumbs. Scrub the lemon clean, grate and juice the lemon. Add the zest and 2 tbsp juice to the crab mixture. Stir. Chop the parsley leaves and add 2/3 to the crab mixture. Season with salt and pepper to taste. In a shallow dish crack the egg and whisk it with a fork. Put the remaining amount of bread crumbs in a second shallow dish. Shaping cakes Using damp hands shape 12 patties from the crab mix. Dip each into the beaten egg and then into the bread crumbs. Heat the butter in a skillet and fry the crab cakes for about 8 min. After about 4 min. turn the crab cakes over. Do not over crowd the skillet. Aioli Mix the remainder of the parsley with the aioli. Serve the crab cakes with the aioli. Visit our website for more recipes, videos and tips.
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Fresh Stories: Fresh Cranberries
 
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We often think of Cranberries as being grown in water. Learn how farmers in Cape Cod use different methods to grow and harvest the fresh cranberries you enjoy from your local store.
Просмотров: 115 Stop and Shop
Eggs florentine – Savory
 
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Perfectly poached eggs with spinach and buttery hollandaise – this recipe has Sunday brunch written all over it! Ingredients 8 large eggs 2 tbsp lemon juice 1½ sticks unsalted butter, melted 2 tbsp olive oil 4 cups fresh spinach 2 English muffins, split Hollandaise sauce Make the hollandaise sauce: Heat a pan containing 2 inches of water over low heat until it is barely simmering. Separate 4 of the eggs and place yolks in a heatproof bowl (store egg whites in the refrigerator in a covered container for another use). Place yolks over barely simmering water, making sure the bowl does not touch the water and whisk constantly while slowly adding the lemon juice. Continue whisking until thick, 2-3 min. Slowly whisk the melted butter into the egg mixture, continually whisking until sauce is smooth and thick. Remove from heat and season with salt (in moderation) and pepper. Cover and set aside. Spinach and eggs Heat oil in a skillet over medium-high heat and add spinach by handfuls, adding more as spinach wilts. Sauté until all the spinach has wilted, about 3 min. Season to taste with salt (in moderation) and pepper and remove the pan from heat. Cover and set aside. Toast the English muffin halves. Bring a pot of salted water to a boil. With a large spoon, stir the water in a circular motion. Crack each egg into a small cup and carefully slide into the center of the whirlpool. For a soft poached egg, gently simmer for about 3 min. Remove the eggs with a slotted spoon and place on a paper towel to drain. Divide the spinach evenly among the English muffin halves and top with poached eggs and hollandaise sauce. Garnish with cracked black pepper. Visit our website for more recipes, videos and tips.
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Chickpea Salad with Salmon – Savory
 
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This good-for-you main-course salad combines grilled fish with fresh vegetables and fiber-rich chickpeas. Ingredients 3 medium carrots 3 tbsp sunflower oil 1 red onion 1 (12 oz) pkg green beans 1 lemon 3 tbsp tahini (sesame paste) 2 tbsp plain yogurt 2 (15 oz) cans chickpeas 10 oz salmon fillet 1 cup arugula Preparation Peel the carrots and cut into ¼-inch-thick slices. Heat 2 tbsp oil in a deep skillet and stir-fry the carrots over medium high heat for 5 min. Add salt (in moderation) and pepper to taste. Meanwhile, halve the onion and cut into very thin slices. Put in bowl, cover with hot water and set aside. Rinse and halve the green beans. Add them to the carrots and stir-fry for 3 min. Zest and juice lemon. Make the dressing by mixing the lemon zest and 4 tbsp of lemon juice with the tahini and yogurt. Add salt (in moderation) and pepper to taste. Drain and rinse the chickpeas. In a large bowl, mix the chickpeas with the dressing. Add the carrots and green beans. Brush the salmon fillets with the remaining oil and sprinkle with salt (if desired) and pepper. Preheat an ungreased grill pan and grill the salmon for 4 min., turning halfway, or until fish is cooked to your liking. Drain the onions and add to the chickpea salad along with the arugula. Flake the salmon into large pieces, scatter over the salad and serve. Visit our website for more recipes, videos and tips.
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Lemon-pepper brined butterflied chicken – Savory
 
03:26
Brining in salty, spiced water is a classic way to achieve moist, tasty chicken. And butterflying it so it lies flat on the grill ensures crispy skin and a faster cooking time. Add a few cloves of garlic to the brine, if you like. Ingredients 1 gallon water 1 cup kosher salt ½ cup sugar 1 lemon 4 bay leaves 1 tbsp whole peppercorns 1 (3½ lb) chicken Brine Add four cups of water, plus the salt and sugar to a Dutch oven, and bring to a boil. Once the salt and sugar are dissolved, turn off the heat. Slice the lemon and add it to the remaining water along with the bay leaves and peppercorns. Chill in the fridge. Place the chicken in the brine. Cover and refrigerate for eight hours or overnight. Breast side up Once the grill has preheated, remove the chicken from the brine and pat it dry with paper towels. Place the chicken on a board, breast side down, and cut along either side of the backbone with poultry shears to remove it. Fold the chicken open and place breast-side up… Push the chicken flat and secure with two metal skewers, inserted crosswise in the shape of an “X”. This will hold the shape of the chicken. Grill Place the chicken on the grill and cook for about thirty minutes on medium heat, or until the internal temperature reaches 165°Fahrenheit, turning halfway during cooking. Remove the chicken from the grill when it is golden brown and cooked through. Cover loosely with foil, and let rest for ten minutes before serving. And there you have it! Fresh, savory, and delicious lemon-pepper brined butterflied chicken. Visit our website for more recipes, videos and tips.
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Dark chocolate cheesecake with raspberries – Savory
 
02:06
A chocoholics dream. This needs plenty of time to cool, so make sure you plan ahead. Ingredients 5 tbsp butter 16 Bordeaux cookies 2 (3.5 oz) bars 70% dark chocolate 16 oz light cream cheese 16 oz park-skim ricotta 4 eggs ¾ cup light brown sugar ½ pint container fresh raspberries Preparation Preheat the oven to 325 ° F. Line the bottom of a 9-inch springform pan with parchment paper. Melt the butter. Grind the cookies in a food processor and mix in the melted butter. Press mixture on the bottom of the lined springform pan. Tip: Wipe out food processor with a paper towel. Chop the chocolate and place in a heatproof bowl that fits over a saucepan with 2 inches boiling water. Stir chocolate until just melted. Remove from heat and continue stirring until smooth. Add the cream cheese, ricotta, eggs and sugar to the food processor and blend until smooth. Add the melted chocolate and pulse until well mixed. Pour the cheesecake mixture into the pan. Sprinkle most of the berries over. Bake 1 hour. Turn the oven off, but leave the cheesecake in the oven to cool for 3 hours. Garnish with the reserved fresh raspberries and serve. Visit our website for more recipes, videos and tips.
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Red wine-braised chicken legs with olives – Savory
 
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Fall is the time for cozy family dinners, whether you use a slow cooker for set-it-and-forget-it meals or your oven for satisfying comfort in a flash. Ingredients 1 cup prunes 1 cup red wine 4 chicken leg quarters, cut into legs and thighs 2 tbsp flour 5 tbsp vegetable oil 6 stalks celery 2 bay leaves ½ (3 oz) can tomato paste 1 cup pitted kalamata olives 1 cup hot chicken stock ¼ cup fresh parsley Soak prunes in wine. Sprinkle the chicken with the flour. Heat half the oil in a large skillet and fry 2 chicken pieces 5 min. on all sides. Remove and place in slow cooker. Repeat with the other 2 pieces and rest of the oil. Slice the celery. Add the celery and bay leaves to the skillet and sauté for 5 min. Stir in prunes with wine, tomato paste, olives and chicken stock and bring to the boil, making sure to scrape up any crispy bits of chicken on the bottom of the pan. Add sauce to slow cooker and cover. Cook on low for 3 hours or high for 1½ hours. Sprinkle with chopped parsley and serve. Tip: If you don’t have a slow cooker, preheat oven to 300 °F and braise chicken for 1.5 hours, stirring halfway through. Visit our website for more recipes, videos and tips.
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Fresh Stories- Columbus Meats
 
01:35
In 1917 two Italian immigrants moved to San Francisco to start a better life. Learn how they used the city’s famous fog to create Italian charcuterie and how that process hasn’t changed in over 100 years.
Просмотров: 102 Stop and Shop
Ganache – Savory
 
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Chocolate ganache, the perfect combination of chocolate and whipped cream to use for pies, bonbons, truffles and other heavenly treats. Make it yourself using this recipe video. Ganache forms the basis of bonbon fillings, pie fillings and truffles, and consists of cream and chocolate. You can add nuts, spices and liquor to jazz it up. Heat the cream To make a dark chocolate ganache, the chocolate to whipped cream ratio should be 1:1. If you want to add some liquor, decrease the amount of whipped cream. Add a flavor, such as a cut vanilla pod, and bring the cream to a simmer. Meanwhile, chop the chocolate into little pieces. This chocolate contains 72% cocoa. Put it in a bowl and add the hot cream. Stir until smooth and homogenous. This is your base-ganache. If you’re making truffles, this is when to add a large pat of soft butter. You can also add chopped nuts. Let the ganache cool down to room temperature (about 3 hours). When cooled, you can fill and cover your pie with it. Or let it stiffen in a container in the refrigerator and cut it into cubes. Roll those through cocoa or grated coconut. And that’s how you make ganache. Visit our website for more recipes, videos and tips.
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