Ess Bertram Food Magazine Summer 2017

SUMMER 2017

ESS

CUISINE. TRENDS. RECIPES. MEAL PLANS. SEASONAL MENUS. BULK COOKING. HACKS. E ON Y TAK EAS

SALMON SKEWERS P.

3

30

OVER ways to fire up your summer

+simple and easy hacks for bulk cooking NEW PRODUCT LINE 2017

COOKING QR CODES INSIDE!

SCAN AND EXPERIENCE COOKING WITH B’GAN PRODUCTS

Dear Culinary Professional,

Summer 2017 is here!

It’s going to be an awesome summer and we at Bertram Foods are right here beside you to ensure that you have the fine ingredients you need to wow your campers with a fresh and exciting menu day in, day out, throughout the summer.

around the Catskills and around the country rely on us for their ingredients – which now include an exclusive line of fish products your campers will savor – and we consistently and reliably deliver, as we’ve been doing for over 50 years.

Say goodbye to boring. Say goodbye to mediocre. Say goodbye to ordinary.

The summer season is the most exciting season of all and if we’ve learned anything from our decades of camp experience, it is that well-fed campers are happy campers!

Say hello to Bertram!

In our never-ending quest to share excellence with our partners, we have prepared a special summer newsletter for expert chefs like you, chock full of yumminess that will assist you in making this summer one that will be enjoyed, remembered and cherished by campers and staff alike.

The time for boring “camp food” is over. The palates of the young campers are about to be pleasantly surprised as you– the master chef – show them just how awesome camp food can be.

We’ve put together menu ideas, recipes, tips and other information that we are sure you will find useful. Your feedback, of course, is valuable. We’d love to hear from you about the contents of this newsletter or anything else foodrelated that may be of interest to others in the industry so that we can share it with them in future issues.

Bertram Foods has been a staple of kosher life since 1956.

Our half a century of going to camp with you has given us unparalleled insight into what it takes to satisfy campers and staff. We are recognized as #1 in quality and Kashrus and the great content contained in this newsletter will show you we have our finger on the pulse of the kosher food industry.

The secret to well-fed campers is to start with quality ingredients and then, in the hands of expert culinary professionals like you, the magic can happen. A variety of menu options, new innovative twists to classic recipes and quality food that elicits requests for doubles, are what differentiates the mediocre camp kitchen from the superb ones. Bertram Foods is a superb company and it is our mission to give all camp chefs the tools and resources to transform their kitchens into truly superb ones.

We hope you enjoy this newsletter and, more importantly, we hope you truly enjoy summer of 2017. Make it the summer that campers remember as the one where the food was not merely a nourishing necessity but also a culinary experience par excellence.

You have the skills. We have the ingredients. Together, we can – and will – reinvent the kosher camp experience!

Hello Summer, Hello Bertram!

Bertram Foods is not just an innovative company, but one that is built on the satisfaction of our customers. Kosher chefs

@BertramFoods

@BertramFoods

www.SBertam.com

Features

5

PASTA PASTA Pasta is trending and we don’t blame it. Noodles are easy to bubble up in volume. The perfect bulk food.

6

FLAVORS OF SUMMER Go ahead…scan me! QR codes & more.

8

MOM APPROVED Shindler’s fish is having a moment, making newfound inroads on menus.

10

PUT AN EGG ON IT When simple equals yummy!

ON THE COVER

Easy take on Salmon skewers: 8 wooden skewers 2 lbs. salmon 3 T. olive oil Kosher salt and freshly-ground black pepper 1 c. teriyaki sauce Soak the wooden skewers in water for at least an hour.

Heat your grill to medium/high heat.

Cut the salmon into 1 inch cubes, threading the salmon on the wooden skewers with about 5-6 pieces of salmon per skewer.

Drizzle the skewers with olive oil and season with salt and pepper.

Using a pair of tongs, carefully transfer the salmon skewers to the preheated grill and grill for about 3 minutes on each side, until the salmon is almost fully cooked through. Remove salmon skewers from the grill and let rest for about 5 minutes, allowing the salmon to just continue to cook.

12

THE BIG SUMMER COOKOUT Fire up your summer with our easy “ready-to throwon-the-grill” items. Minimum prep and cook time.

14

SLIDER PARTY 101 Expert help for bulk cooking.

15

Creative Director Content Director Designer Copy Editor Photography Production

Joseph Langsam Mussy Raitman Tzippy Blecher Chanie Ciper Chanah Rivky Klein Go Group

STAY ON TREND Shop our products.

ESS BERTRAM | SUMMER 2017 3

IS FOR

B

2 T. water 1/4 c. + 2 T. orange juice 1/4 c. sugar 2 1/2 T. vinegar 1/8 c. low-sodium soy sauce 1 tsp. B’gan chopped garlic 1 tsp. ketchup 1 T. water + 2 tsp. cornstarch Scallions and sesame seeds for garnish

Bake breaded cauliflower for about 15-20 minutes or until dark golden brown and crispy.

Meanwhile, using a small saucepan, add all ingredients listed, except water and cornstarch. Bring sauce to a low boil, stirring constantly. In a small bowl, completely dissolve cornstarch in water and add to the mixture. Stir until sauce boils again and cook until sauce thickens. Drizzle sauce over cauliflower. Add fresh chopped scallions and sprinkle sesame seeds as desired.

1 tsp. extra-virgin olive oil

Extra-virgin olive oil, for drizzling

Salt and freshly-ground black pepper

8 soft tortillas, warmed or grilled

Preheat oven to 400°.

1 medium avocado, sliced 3 tsp. B’gan chopped cilantro 1 lime, sliced Sea salt and freshly-ground black pepper CHIPOTLE YOGURT SAUCE 7 oz. (200g) full-fat Greek yogurt 1 tsp. fresh lime juice

4 ESS BERTRAM | SUMMER 2017

MIN PR

1 bag B’gan Breaded Cauliflower

2 tsp. B’gan chopped garlic

The breaded cauliflower pieces are coated in an orange sauce. It’s like orange chicken but with cauliflower instead!

25

Vegan Cauliflower Tacos

EP

1 bag B'gan Breaded Cauliflower

MIN PR EP

Breaded Cauliflower

30

BREADED AND BOLD 1 tsp. honey

Bake the breaded cauliflower as directed on the package.

In a small food processor, combine yogurt, garlic, lime juice, olive oil, honey, and a pinch of salt. Blend until smooth.

Taste and adjust the seasoning, adding more salt, pepper, and lime juice as desired.

Fill each tortilla with a spoonful of sauce, breaded cauliflower and a slice of avocado. Serve with a drizzle of cilantro and lime slices on the side.

Spinach Lasagna 2 T. B’gan butter 1 tsp. B’gan chopped garlic

Drain pasta and broccoli.

6 oz. B’gan frozen spinach

8 oz. frozen B’gan broccoli florets

While the pasta is cooking, thinly slice the chicken breast. Heat one tablespoon of olive oil in a large skillet over medium heat.

Add sliced chicken and sauté for approximately 5 minutes, until no longer pink .

2 lbs. ricotta cheese

1 large chicken breast (3/4 lb.)

2 T. B’gan chopped basil ½ c. chicken broth 4 oz. parve cream cheese Bring a large pot of water to boil.

Add pasta and continue to boil for 7-10 minutes, until tender.

Do not drain. Add frozen broccoli florets to the pasta and continue to cook for 60 seconds.

Add basil and chicken broth to the skillet. Stir to combine and allow it to simmer. Add parve cream cheese in chunks and whisk it into the hot liquid, forming a smooth sauce.

Add pasta and broccoli mixture to the skillet and stir to coat it in the cream sauce.

25

1

Pasta Pesto Pasta Penne Pasta Broccoli

8 oz. bow tie pasta

1 T. olive oil

MIN PRE

MIN PR EP

Creamy Chicken & Broccoli Pesto Pasta

Plate Items

5

P

ASTA ASTA

Ready To

spinach and stir to combine. For a really nice texture transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (optional).

1 egg

Preheat oven to 375°. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer ¼ tsp. nutmeg with 3 lasagna noodles, 1/3 of the spinach mixture, ¼ of the tomato Squeeze of lemon juice sauce, and ¼ of the cheese.

12 lasagna noodles Repeat and pour ½ cup of water 1 24 oz. jar of marinara sauce over the two layers. Repeat once more, ending with noodles, 2 c. shredded mozzarella sauce, and cheese. Pour ½ cup cheese of water over the whole lasagna Melt the butter in a large skillet and cover tightly with oiled foil. over medium heat. Add the garlic Bake for 30-40 minutes. Once and sauté for 2-3 minutes. Add liquid is bubbling and noodles the spinach and sauté until just have softened, remove foil and barely wilted, about 2 minutes. bake uncovered for an additional Remove from heat.

10 minutes. Let stand for 10-15 In a large bowl, combine ricotta minutes before serving so that cheese, egg, salt, nutmeg, and lasagna noodles will soak up the a squeeze of lemon juice. Add extra moisture. ½ tsp. salt

sa Pasta make d ziti classic bake

Scan Me!

B'gan Broccoli Quiche

It’s cheesy. It ’s healthy. It’s a winner recipe .

Pesto adds plenty of phytochemicals to your diet .

ESS BERTRAM | SUMMER 2017 5

A SUMMER OF FLAVOR

25

MIN PR EP

Make 2017

Tostones Cheesy Nachos Bag of B’gan Tostones 1/4 c. scallions, diced 2 T. sour cream 2 small tomatoes, diced 1/2 avocado, diced

Small drizzle of Sriracha sauce (optional) 1 c. mozzarella cheese Fry Tostones as instructed on the package.

Begin assembling your nachos by placing Tostones into the bottom of a round baking dish or cake pan.

Drizzle the mozzarella cheese and sour cream on top.

Set your oven to broil and place Tostones nachos onto the top rack for 1-2 minutes or until cheese is melted and bubbling.

MIN PR EP

Tostones Sliders

30

Remove Tostones nachos from oven and add your toppings of choice.

Bag of B’gan Tostones Meat patties Slider toppings: Guacamole: avocado, lemon juice, B’gan chopped garlic, B’gan chopped cilantro, salt and pepper Sliced tomatoes Sliced onions, caramelized Romaine lettuce, chopped

Scan Me!

B'gan Broccoli & Chickpea Soup

Fry Tostones as instructed on the package.

8-ingredient heavenly soup

6 ESS BERTRAM | SUMMER 2017

Assemble your sliders: Add 1 Tostones as bottom bun. Layer guacamole, 1 small beef patty, tomato slices, caramelized onions and lettuce. Top it off with a final Tostones.

1

5

MIN PRE P

Spicy Grilled Yuca Fries

Bag of B’gan Yuca Steak Cut Fries Oil Spicy fries seasoning ¼ c. sweet chili sauce or your sauce of preference ¼ c. ketchup Fill medium saucepan with salted water and bring to a boil. Add Yuca fries and boil for 3 to 4 minutes.

Remove from heat, drain, and allow to cool.

Meanwhile, combine chili sauce and ketchup in a bowl as dipping sauce.

MIN PR EP

Crispy Yuca Hash

25

Once Yuca fries have cooled, brush with oil and sprinkle with spicy fry seasoning. Place on a well-oiled grill for 4 to 5 minutes on each side, until grill marks appear. Serve immediately with dipping sauce.

Bag of B’gan Yuca Steak Cut Fries Kosher salt 1/2 c. canola oil 1 c. green bell peppers, chopped 2 tsp. B’gan chopped garlic 1 sweet Vidalia onion, sliced Freshly-cracked black pepper 1/2 c. corn, frozen and thawed, or fresh corn cut from cob of 1 ear 1/2 c. frozen peas, thawed 2 tsp. paprika Prepare Yuca as instructed on package and cut into 1-inch cubes.

Drain and allow to cool.

Oil large skillet or sauté pan. Fry Yuca over medium-high heat for 10 to 12 minutes, until crispy. Transfer to paper towel-lined plate to drain.

Add peppers, garlic and onions to pan and sauté for 7- 8 minutes, until well-caramelized. Fold corn, peas and crispy-fried Yuca back into the pan and heat through. Season with salt, pepper and paprika. Toss to combine everything and serve hot.

Credit: Binah Magazaine

MIN PR

EP

35

Lemon Tilapia With Rice, Beans & Tostones 1/4 c. B’gan margarine, melted 1 T. B’gan chopped garlic 2 T. freshly-squeezed lemon juice Zest of 1 lemon

B'gan ost T ones

4 (6 oz.) tilapia fillets Kosher salt and freshly-ground black pepper, to taste 2 tsp. B’gan chopped parsley

Rice & Beans

Preheat oven to 425°. Lightly oil a 9×13 baking dish or coat with nonstick spray.

In a small bowl, whisk together margarine, garlic, lemon juice and lemon zest. Set aside.

Season tilapia with salt and pepper to taste and place onto the prepared baking dish. Drizzle with margarine mixture.

Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.

Serve immediately, garnished with parsley if desired.

RICE AND BEANS: 1 T. olive oil 2 tsp. B’gan chopped garlic 1 stalk celery, diced 1 green bell pepper, stem and seeds removed and finely-diced 2 (1 lb.) cans of beans 1 tsp. onion powder 1 tsp. salt 1/4 tsp. ground black pepper 2 1/2 c. water 1 c. white rice 1 T. margarine

Tilapia has risen to the top as a seafood staple on American dinner tables.

Heat olive oil over medium-high heat in a large saucepan. Sauté garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Let mixture simmer slowly on low heat while cooking the rice.

Bring water to a boil and stir in rice and margarine. Return to a boil and reduce heat to low. Cover and cook for 20 minutes. Remove from heat and let stand for 5 minutes, covered.

Fold rice and beans gently together and transfer to a serving dish.

8 ESS BERTRAM | SUMMER 2017

5 Guidelines for Cooking Perfect Salmon Every Time 1. You’ll know salmon is done when it flakes easily.

2. Just one or two ingredients can transform it.

3. Salmon is a great staple to keep in your regular dinner rotation but eating it plain gets old fast. Simple staples that are already in your kitchen like breadcrumbs, herbs, and yogurt - will go a long way to making dinner more exciting.

Shindler’s Breaded Flounder

4. Grilling makes for quick clean-up work. Keep salmon refrigerated until ready to grill.

5. Sprinkling the salmon with salt for 2-3 minutes before cooking will help draw out the natural juices.

6. For crispier skin, lightly dust the skin side of individual portions of fillet with flour before placing them in pan.

B'g

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alifo rnia Ble nd

Flounder goes well with garlic cloves or frozen chopped garlic.

Vegetable Eggrolls

eet B'gan Spicy Sw Potato Fries

Quick, delicious

and easy recipe

Ke le Bagels

New York

New York

Ke le Bagels Kettle New York

Bagels

1

MIN PRE

Egg & Cheese Sandwich

WHEN SIMPLE

5

MIN PRE P

5

P

1

ost The M r Popula kfast Brea wich Sand

NY Bagels, Lox & Cream Cheese Plate

= YUMMY !

NEW

MIN PR EP

25

French Toast Sticks

“Where have these decadent French

toast sticks been all my life?”

Don’t forget to heap the maple syrup!

10 ESS BERTRAM | SUMMER 2017

5

MIN PRE

to Bake Items French Toast Nuggets Mini Pizza Waffles

P

More Ready

1

-every camper

Tuna Salad W. Celery

Celery just gives the perfect tuna crunch on a hot summer day.

Step up your

CONDIMENTS Classic Egg Salad Eggplant Caponata

Matbucha Salsa

Hummus Classic NEW CT PRODU R LINE FO 2017!

Matbucha Salsa Tehini Dip Lite Tuna Salad Babaganush With Mayo Tuna Salad With Celery

Hummus Classic

Make any bowl of hummus look fancy by adding a spice to the center of the bowl.

Lite Tuna Salad

ESS BERTRAM | SUMMER 2017 11

Grilling season got an upgrade: Make slits in your hotdogs for extra crispiness.

Fries 8 Varieties!

Hot Dogs

Grilled Pineapple

Breaded Chicken Tender

THE

Fresh pineapple is great on its own but grill it and you really have a wonderful treat!

BIG

l Exc 12 ESS BERTRAM | SUMMER 2017

More Ready To Bake Items

B'gan Battered Eggplant Onion Rings Sticks

5

MIN PRE P

ve! usi

1

SUMMER COOKOUT

Keep the tenders on the grill 'till they’re golden & crunchy.

Always keep an extra gas tank on handdon’t wanna leave campers dreaming of burgers :)

Marinate in the A.M, then just throw the flavorful meat on the grill in the P.M.

MIN PR

Craving a juicy meat burger in the Nine Days? No worries… Eggplant burger with grilled vegetables and oozy cheese to the rescue.

EP

Eggplant Burger With Grilled Vegetables & Cheese

30

Burgers

8 B’gan frozen eggplant cutlets

Preheat a grill or oven to 450 F.

4 burger buns

To prepare the grilled vegetables, combine oil and spices in a small bowl until it becomes a paste.

GRILLED VEGETABLES: 1 large zucchini, sliced 1 large yellow squash, sliced 1 large red onion, sliced 2 T. olive oil 1 tsp. brown sugar 1 tsp. oregano ½ tsp. salt ½ tsp. garlic powder Dash of pepper

CHEESE SAUCE: 2 T. butter 2 T. flour 1 c. milk ¼ c. parmesan cheese 1 c. shredded cheddar cheese

Rub the seasoning paste onto the vegetables.

Grill on heated grill for ten minutes on each side.

Preheat oven (or reduce oven temperature) to 375°.

To prepare the eggplant, place the cutlets on a baking sheet. Heat at 375° uncovered for 15 minutes, until heated through.

For a fleishig version, just skip the cheese sauce.

Meanwhile, to prepare the cheese sauce, melt butter in a small saucepan over medium heat. Stir in flour to form a thick liquid. Add milk and cook for 4 to 5 minutes until thickened, stirring occasionally. Add in the parmesan cheese and stir until melted.

Next, add cheddar cheese and salt, then stir until melted.

To assemble, place an eggplant cutlet on half a bun. Spoon the warm cheese sauce on top of the cutlet and top with the grilled vegetables.

Pinch of salt ESS | SUMMER ESSBERTRAM Bertram | Summer 2017 |2017 13 13

these easy baked sliders are perfect for feeding – and pleasing – a hungry crowd

1

2

3

4

5

6

7

8

1

Slice dinner rolls in half horizontally.

Place bottom half on sheet pan.

2

Spread with ketchup.

3 Add

mustard.

4

Place burger patties on each roll.

5

Cover with top half of rolls.

6

Brush tops of rolls with melted margarine or egg.

7

Sprinkle with sesame seeds

8

Bake for 20 minutes at 350°.

25

101

EP

SLIDER PA R T Y

MIN PR

PRODUCT LIST PAGE 3 Salmon Olive Oil Teriyaki Sauce Kosher Salt PAGE 4 Orange Juice Sugar Vinegar Soy Sauce Chopped Garlic Ketchup Cornstarch Sesame Seeds B’gan Breaded Cauliflower Avocado Cilantro Chopped Limes Full Fat Greek Yogurt PAGE 5 Bow Tie Pasta B'gan Chopped Broccoli Olive Oil Basil Chopped Chicken Broth Parve Cream Cheese Butter Sticks Chopped Garlic Frozen Spinach Ricotta Cheese

Item No. 565 1440A 1436E 1382A

Quantity 10lb 15/1 L 4/1 gal.

12/3 lb.

1542 1377C 1451 1453E 484 1925 1381A 1749A 1052

6/64 oz.

50 lb.

4/1 gal.

4/1 gal.

4/5lb 6#10 50 lb.

5lb 15 lb.

370

CS

481 359L 322

20/1 lb.

CS 12/6oz

1202 400

20 lb.

6/24 oz.

1440 480 1468E 306A 320B 484 416B 324

4/1 gal.

20/1 lb.

25 lb.

30 lb.

36 lb.

20/1lb.

16/24 oz 3 lb.

Eggs

900

6/5 lb.

Nutmeg

1770

1 lb.

Lemon Juice Lasagna Noodles Marinara Mozzarella Cheese Ziti Pasta Pasta Pesto Salad Pasta Penne Salad Pasta Broccoli Onions Pie Crust Milk

1765A 1211 1926B 237 1222 147 148 149 411 1009 56

12/32o.z 12 lb.

6#10 5 lb.

20 lb.

5 lb.

5 lb.

5 lb.

24/1 lb.

12/6 oz.

24 qt.

PAGE 6 Sour Cream Tostones Tomatoes Avocado Sriracha Mozzarella Cheese Lemon Juice

310 477 395 370 1456S 237 1765A

10 lb.

16/24 oz.

CS CS 4/1 gal.

5 lb.

12/32oz

Cilantro chopped Onions Romaine Lettuce Olive Oil Fresh Celery Chick Peas B'gan Broccoli

481 411 340P 1440 378 1928 402A

20/1 lb.

24/1 lb.

6/2lb 4/1 gal.

PAGE 7 Sweet Chili Sauce Yuca Steak Cut Ketchup Fries Seasoning Canola Oil Bell Peppers Chopped Garlic Onions Corn Peas Paprika

1435S 1037 1925 1767B 1439 391 484 411 371C 1128 1776A

4/1 gal.

4/6 lb.

6#10 19 oz.

35 lb.

CS 4/5 lb.

24/1 lb.

CS 20 lb.

5lb

PAGE 8 Butter Sticks Chopped Garlic Lemon Juice Tilapia Fish Parsley Chopped Olive Oil Fresh Celery Bell Peppers Canned Beans Onion Powder Rice

320B 484 1765A 543 483 1440 378 391 1899 1773 1353

36 lb.

4/5lb 12/32 oz.

10 lb.

20/1 lb.

4/1 gal.

474

12/19 oz.

445 1038

12/24 oz.

6/2.5 lb.

1439 409 1453E 1381A 1453S 985 484 565

10 lb.

16/24 oz.

4/1 gal.

50 lb.

4/1 gal.

30 lb.

4/5 lb.

10 lb.

900 1058C 238P 568P 1013S

72/4.25 oz.

5 lb.

15 lb.

8 lb.

1013N

8 lb.

PAGE 9 Seasoned Sweet Potato Fries Capri Blend Shindler’s Breaded Flounder Canola Oil Stir Fry Vegetables Soy Sauce Cornstarch Sesame Oil Egg Roll Wrappers Chopped Garlic Salmon Chum PAGE 10 Eggs Kettle Mezonos Bagels Cheese Lox Cinnamon French Toast Sticks Cinnamon French Toast Nuggets

6#10 4/5lb

CS 6#10 16 oz.

25 lb.

Mini Pizza Waffles Maple Syrup Tuna salad w. celery Lite Tuna Salad Classic Egg Salad Matbucha Eggplant Caponata Hummus Classic Tehini Dip Babaganoush PAGE 11-12 Fries Pineapple Onion Rings Eggplant Sticks Hot Dog Buns Burger Buns Breaded Chicken Tenders Breaded Eggplant Cutlets Zucchini Yellow Squash Red Onion Olive Oil Brown Sugar Oregano Garlic Powder Butter Sticks Flour Milk Parmesan Cheese Cheddar Cheese PAGE 13 Slider Buns Ketchup Mustard Margarine Sesame Seeds

1005W 1175 140 141 142 152 153 157 158 155

8 lb.

96/3 oz.

5 lb.

5 lb.

5 lb.

5 lb.

5 lb.

5 lb.

5 lb.

5 lb.

1041A 363 977 1054A 746A 747A 726

6/5 lb.

6/5 lb.

4/5.5 lb.

15 lb.

144 ct 144 ct 10 lb.

1053B

10 lb.

428 429 388B 1440 1379A 1775 1760A 320B 1375Y 56 254A 236

12/3 lb.

16/24 oz.

25 lb.

4/1 gal.

24/1 lb.

1 lb.

7 lb.

16 oz.

25 lb.

2/25 lb.

5 lb.

5 lb.

747A 1925 1445 111B 1749

144 ct 6#10 4/1 gal.

30/1 lb.

5 lb.

Scan Me!

Complete Product Listing ESS BERTRAM | SUMMER 2017 15

MEET THE NEW KIDS ON THE BLOCK KIDS!

kids

KIDS!

KIDS! KIDS!

Kids!

KID FRIENDLY SNACKS AVAILABLE IN:

FRUIT NOSH POUCHES: APPLE MANGO/APPLE PEACH Box Drinks: FRUIT PUNCH/ APPLE JUICE RICE KRISPY TREATS: CHOCOLATE/VANILLA