Skip to content

Month: March 2014

Chef’s Technique: Béarnaise Sauce

A variation of Hollandaise Sauce, Béarnaise Sauce is a classic French sauce made with clarified butter emulsified in egg yolks, white wine vinegar, shallots, chervil

Béarnaise Sauce

A variation of Hollandaise Sauce, Béarnaise Sauce is creamy, flavourful and pairs well with fish,  vegetables and simply cooked meats. It is a requirement for

Classic Recipe: Veal Oscar

Veal Oscar is named for Sweden’s poetic King Oscar II (1829-1907), and was created by the French mâitre de cuisine Paul Edmond Malaise. This recipe

About Refrigerated Containers

BFS is a proud partner with Fresh Point, North America’s largest fresh produce provider. The BFS cold chain for Produce, all Meats, Seafood, Frozen Foods,

Caramel Dipped Pears

Easy Caramel Recipe Ingredients: 1 cup butter 2 ¼ cup light brown sugar, packed 14 oz sweetened condensed milk 1 cup light corn syrup 1

Recipe: Chicken Kiev

2 Murray’s Airline Chicken breasts 4 tbsp salted butter 2 garlic cloves, finely minced 2 tbsp parsley, finely chopped 1 tbsp tarragon, finely chopped 2

A Natural Option for Chicken Breast

Murray’s fresh, antibiotic-free chicken is a staple in health and eco-conscious kitchens throughout the USA. Hormone-free, antibiotic-free and raised under strict standards, Murray’s has gained