Menu Inspiration

Comfort Foods Reimagined with Artisanal Provisions

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Comfort foods are growing up and going global. Consumers still crave the classics, but taste buds are yearning to explore worlds (and tastes) unknown. Our own Artisanal Provisions specialist Jonathon Merrick shows us new techniques to take five all-time favorites to the next level.

Maple Walnut Chocolate Chip Cookies

For a rich, almost brown sugar-like flavor with an added crunch, incorporate Milligans Maple Syrup and chopped walnuts in a classic chocolate chip cookie. Johnathon also recommends Barry Callabaut Chocolate Chips in his recipe.

Maple Walnut Chocolate Chip Cookies

  • Flour ap 290g
  • Milligans Maple syrup 100g
  • Chopped walnuts 130g
  • Dark brown sugar 200g
  • Barry Callabaut Chocolate chips 120g
  • Butter 115 g
  • Vanilla extract 4g
  • Baking soda 5 g
  • True Salt kosher 3g

In a stand mixer cream the butter and sugar until creamed. Add maple syrup, baking soda vanilla extract, sugar and mix for 1 minute. Add remaining ingredients and scoop onto a greased baking sheet with an ice cream scoop. Bake on 340 for 15 minutes.

Chocolate Mousse French Toast Waffle

So, which is it? French toast or a waffle? It’s magnificently both. Johnathon took a classic French toast recipe and mixed in Barry Callabaut Chocolate Mousse Powder before then pressing the dipped challah bread in a waffle maker. Top with strawberries and Milligans Maple Syrup for the finishing touch.

Chocolate Mousse French Toast Waffle

  • Barry Callebaut Chocolate Mousse Powder
  • Challah bread sliced
  • Shamrock Farms Heavy Cream
  • Egg yolks
  • Milligans Maple Syrup

In a mixing bowl add 3 eggs, heavy cream and chocolate mousse powder. Soak the challah bread slices and then add to a greased waffle iron or greased saucepan. Cook for 5 minutes. Top with strawberries and serve with Milligans Maple Syrup.

Chicken Saltimbocca

Saltimbocca means to “leap into the mouth” and that’s exactly what your guests will want this recipe to do. By applying modern plating and finer knife work on the ingredients, Johnathon took the classic Italian American saltimbocca recipe and elevated it with Daniele Prosciutto and Abbey Specialty Foods Fontina Danish Cheese.

Chicken Saltimbocca

  • Chicken breast
  • Prosciutto
  • Sage
  • Abbey Specialty Foods Fontina Danish Cheese
  • Garlic minced
  • Shallot minced
  • Chicken stock
  • Butter
  • Mushrooms (portabella) diced

Pound chicken out thin then layer sage, cheese and prosciutto. Dredge in flour and sauté until golden. Add the mushrooms, garlic and shallots and sauté until soft. Deglaze with Marsala wine, reduce to remove alcohol and add stock to simmer. Finish with butter, cream and herbs and cook until thick. Serve with mash potatoes.

Steak au Poivre Stack

This classic French dish of steak, drenched in creamy pepper sauce, is often paired with potatoes and veggies. This stacked version begins with a layer of crostini on a long plate with the steak medallions as the next layer, followed by a delicious goat cheese mash and then garnished with vegetables for a recipe la perfection.

Steak au poivre stack

  • Tenderloin 7-8 oz
  • Red bliss potatoes
  • Goat cheese
  • Butter
  • Shamrock Farms Heavy Cream
  • Chives
  • Baby veg (carrot, pattypan squash)
  • Green peppercorns
  • Beef or chicken stock
  • Garlic
  • Shallot
  • Butter
  • Cognac
  • Dijon mustard


Boil the potatoes until soft then mash mixing in goat cheese, cream, butter, and chives. Serve hot. Using a ring mold cut circles out of your bread slices and place on a baking sheet. Drizzle with olive oil and bake until crispy.

Steak and sauce

Sear your filet medallions in a stainless saucepan until gold crust and remove. Add the garlic, pepper corns and shallots and sauté until soft. Deglaze with cognac, reduce to remove alcohol, and add stock to simmer. Finish with butter, cream and herbs and cook until thick.


Roast the veggies on a sheet tray with oil, salt and pepper. Keep cold during service and heat in a saucepan for service.


Place 3 crostini on a long plate then add your steak medallions. Top with the goat cheese mash and garnish with veggies. Sauce and serve.

Buratta Caprese Salad

For a spin on the classic caprese salad, feature Belgioioso Buratta Cheese in lieu of traditional mozzarella. This fresh cheese resembles a mozzarella ball, but when split open, it reveals a rich-tasting, soft filling of fresh pieces of Mozzarella soaked in heavy cream. The beautiful texture gently fills the palate for a more decadent caprese. Plating for this recipe begins with a layer of olive puree with ingredients assembled according to the creator’s fancy. Jonathon also recommends the addition of micro flowers to add pops of color.

Buratta Caprese Salad

  • Belgioioso Burrata cheese 4 slices
  • Tomato concasse
  • Prosciutto
  • Micro flowers (fresh origins)
  • Frescatrano olives
  • Olive oil
  • Balsamic vinegar

Spread the olive puree on the bottom of the plate and assemble ingredients for desired presentation.

For the amazing selection of Artisanal Provisions products featured here and more unique products like them, reach out to your Shamrock Foods Sales Representative today.

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