Nov 2011 - Jan 2012

November 2011 – January 2012
THE JOY OF GOOD FOOD
At Home with
Kowalski’S
THE JOY OF THE SEASON
A Bit of Bubbly: Going Beyond Champagne
Holiday Hors d’Oeuvres
Gifts of Good Taste
WWW.KOWALSKIS.COM
Thoughts from
the Kowalskis
GRAND AVENUE MARKET
1261 Grand Avenue
651-698-3366
Manager: Britt Lindemann
A
t Kowalski’s, we’re not just a family business; we’re a true “hands-on” business. From the
one-on-one expertise you get from our Wine Expert, Cheese Specialists, Nutritionist or
Culinary Director to the custom service offered by our Floral Designers, Catering Department and
our Chefs, we’re passionate about personal service to you. Throughout this issue of At Home with
Kowalski’s, you’ll find examples of these and other employees’ contributions to our commitment to
be the most personal market in the Twin Cities.
www.kowalskis.com
We believe some of the best, most flavorful things in life – and in our stores – are handmade, too.
From baked Bries, lasagnas, jams, freshly-pulled mozzarella, salads, spreads and sandwiches in
our Deli Department to pies, cookies, candies, breads and more from our Bakery Department, busy
hands are at work everywhere you look. Many of our vendors also work with their hands – from our
farmers and ranchers to our artisan partner-producers, some of whose products are found nowhere
else in the Twin Cities.
Take a look at stories about great local handmade products from two of our partner-producers,
featured in this issue on pages 10 and 14. Both Lisa O’Connell and Meg Dehmer of Sauce Anna
Lisa and Pigtale Twist, respectively, produce, bottle and label their gourmet creations for Kowalski’s
by hand. They are but two examples of the many business owners Kowalski’s has helped to market
over our many years in this community. Be sure to read the feature on page 18, too. Local cookbook
authors and Kowalski’s shoppers Jeff Hertzberg, M.D., and Zoe Francois continue the hands-on
theme of our issue as they share their passion for the tactile art of making bread in their “Bread in Five”
series (though their secret recipe is easier and less hands-on than most!).
We encourage you to take a hands-on approach to the holidays with gifts from your kitchen. See
the great suggestions from our Culinary Director on page 16. On page 9, you can get creative and
crafty with ideas for making a DIY floral arrangement using the beautiful seasonal flowers delivered
fresh to our markets every day. You can even try your hand at a few great new recipes, including
those of our always much-anticipated annual Holiday Menu, on page 20.
We’d like to give a hand to both those who recently helped us support Union Gospel Mission’s
Mission: Backpack campaign and the sponsors of our annual Kowalski’s 4 Kids Charity Golf Event.
You continually inspire us with your generosity and kindness of spirit. We also thank
our employees for their hard work, honesty and dedication to the
core principles of our business. We truly value your service, your
citizenship and your contributions all across our organization.
Finally, we give a hand to you, our valued customers. We thank
you sincerely for your continued patronage and support of
Kowalski’s. May you be filled with love, peace and happiness this
season, as well as “The Joy of Good Food.”
As always, we love to see you in the stores!
WHITE BEAR LAKE MARKET
4391 S. Lake Avenue
651-429-5913
Manager: Dan Klassen
WOODBURY MARKET
8505 Valley Creek Road
651-578-8800
Manager: Steve Szondy
LYNDALE MARKET
5327 Lyndale Avenue S.
612-822-2935
Manager: John Majewski
UPTOWN MARKET
2440 Hennepin Avenue
612-377-3448
Manager: Max Maddaus
PARKVIEW MARKET
5615 Chicago Avenue S.
612-824-2430
Manager: Jean Christensen
EDEN PRAIRIE MARKET
16500 W. 78th Street
952-937-9585
Manager: Tim Adelmann
STILLWATER MARKET
5801 Neal Avenue N.
651-439-9161
Manager: Jeff Linder
EAGAN MARKET
1646 Diffley Road
651-328-8300
Manager: Dan Leitner
EDITOR-IN-CHIEF
Rachael Perron
Culinary Director, Kowalski’s Markets
[email protected]
651-796-6043
DESIGN & LAYOUT
Hooker & Company
Jim and Mary Anne
Kowalski
Jim and Mary Anne Kowalski, Kris Kowalski Christiansen
hookerandcompany.com
Kris Kowalski Christiansen
FOOD STYLIST
Maggie Stopera
PRINTING & PRODUCTION
Visual Expressions
Taste of the Season – Saturday, November 12th at all locations from 11:00 a.m. to 5:00 p.m.
Taste of the Holidays – Saturday, December 10th at all locations from 11:00 a.m. to 5:00 p.m.
To keep updated on all our events, visit www.kowalskis.com.
Information on our “Keep in Touch” program is available in your local market.
PAGE 2
PHOTOGRAPHER
Phil Aarrestad
Recipes pages 4, 7, 17, 21, 23 and 24
courtesy Details Private Chef Services, LLC.
© Kowalski’s Companies, 2011
All Rights Reserved. www.kowalskis.com
k
GO
O
H
k
T
GO
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FOODS
R
FO
D
D H E AL
Susan Moores, M.S., R.D.
[email protected]
HOLIDAY
‘HICCUPS’
new science means new strategies
for avoiding holiday weight gain
A
voiding holiday weight gain may be on everyone’s wish list, but it
involves a tinge more than stepping away from the buffet table or
candy dish for that wish to come true. Several interesting elements affect
how we eat and how what we eat is used in our bodies. Here are three
major holiday “hiccups” and tips for managing their disruptions.
STRESS
To battle these evil forces, acknowledge your stressors and move to
defuse or redirect them. Figure out which stressors you can control or
“own” and which you can’t. Those you can control you can change,
those you can’t control you can still affect…you have to change how
you react to them.
DECISION FATIGUE
Recent research suggests we have a finite amount of mental energy for
making decisions. As the day goes on, our ability to make good ones
lessens. We tap out our patience, willpower and self control. We’re less
willing to weigh choices and delay gratification, which means the brain
responds more strongly to immediate rewards and is less able to pay
attention to long-term possibilities. The average person makes 200 food
decisions every day. By the end of the day, we’re less apt to make
“better” choices.
FOR HOLIDAY WAIST HAPPINESS:
• Skip the “diet” mentality over the holidays – actually, skip it every day.
Diets spurn false hopes, repeated disappointment and perpetual
frustration. Lifestyle changes are the best way to maintain long-term
food/body peace.
•P
ush back from the table when you’re no longer hungry instead of
when you’re full. It’s an entirely new mindset and approach to eating;
you’re likely to eat less.
•S
avor food. A combination of how much we chew, how much we
taste food, how long we take to eat and how much we think about
the food we’re eating all play into what makes us feel full. So, focus
on each eating occasion – select flavor-filled foods, take time to enjoy
what you eat, and eat in an environment that’s inviting and pleasurable.
These strategies have slimming powers.
•E
at what you want. When you allow yourself “forbidden” foods, you
decrease the risk for binge eating. Put your energy toward eating
slowly and choosing quality over quantity. Less food can provide more
satisfaction if that “less” hits all the right sensory notes.
•F
ind peace for the season. Perfection is passé. You won’t gain weight
from one snack, one extra slice of pumpkin pie or one more scoop
of Aunt Millie’s mashed potatoes. It’s how well you choose to eat on
a consistent basis that determines good health (the 80/20 rule) and a
happy, hiccup-free holiday.
To make more precise decisions, get enough rest; let your brain and
body recharge. Eat every 4 hours or so to keep fuel in the tank. Exercise
(be physically active) every day to improve blood flow throughout your
body, including your brain. Eat healthfully 80 percent of the time; since
your capacity to do so may be better earlier in the day, use that time to
do just that.
DISTRACTED EATING
Distracted eating causes us to eat faster, snack more, feel less full with
more food and less satisfied with what we eat. Depending on how
distracted we are when we eat, we may not even remember that we did
eat. Not good, say experts. To achieve a satisfying eating experience,
we need to be mentally present. If we’re not, chances are we won’t be
PAGE 3
www.kowalskis.com
Holidays equal added stress. The body’s default response is to hunt
down pleasurable foods, usually ones with higher fat or sugar content.
It’s not just a lack of willpower that triggers the hunt; there are
physiological reasons for this. Prolonged stress sets off a cascade of
reactions in your body. Certain hormones increase your hunger for
“comfort” foods and accelerate the creation of fat in your body – and to
add insult to injury, that fat tends to be deposited in the abdominal area.
Ugh. These stress-related hormones also suppress the immune system.
It’s a quadruple whammy to the body.
satisfied, physiologically or psychologically – we’ll want to eat again, and
soon, to achieve that sense of contentment.
getting
Personal
I
www.kowalskis.com
am thrilled to have recently joined Kowalski’s as their Culinary Director.
I am proud to associate with a company that shares my passion for
quality food and concern for our customers and the communities in which
we live together. I’m excited to bring my experiences as a cookbook author,
food blogger, cooking instructor and private chef to Kowalski’s – and you!
Mary Frances Kennedy Fisher, a well-known food writer, once said,
“Sharing food with another human being is an intimate act that should not
be indulged in lightly.” I couldn’t agree more. For me, to cook for someone
is to love them; with all the cooking going on this time of year, this season
is a real love-fest for me! Some of my most treasured holiday memories are
of times spent in the kitchen – prepping (and eating!) family meals both big
and small, baking cookies with my sisters, learning to make my grandmother’s
gravy and my dad’s stuffed shells, decorating gingerbread houses with
my kids and teaching them to stud oranges with cloves the way my mom
taught me. Each of these memories remind me there is something deeply
personal about sharing a meal or a handmade treat from your very own
kitchen
that really speaks to the sentiments of the season.
When my daughter was a baby, we started the tradition of making
Peppermint Candy Cane Ice Cream on Christmas Day. It’s never been
exactly the same shade of pink twice and we can never decide just how
much candy we like in it or how big we like the pieces – but we enjoy this
one very simple tradition with each other every year, almost as much as we
love eating it together in front of the fire. This year, I am delighted to share it
with you. I hope you’ll enjoy it, too.
Warmly,
Rachael
I welcome your ideas
and questions.
You can reach me at
[email protected].
PEPPERMINT CANDY CANE ICE CREAM
1 cup whole milk
¾ cup sugar
2 cups cold heavy cream
1 tsp. pure peppermint extract
½ tsp. pure vanilla extract
- red food coloring
¾cup crushed peppermint
candy canes
In small saucepan, combine milk and sugar over medium heat, stirring
constantly just until sugar is completely dissolved; remove from heat and
cool completely. Stir in cream, peppermint and vanilla extracts and enough
food coloring to turn the mixture a faint pink; refrigerate 2 hrs. Pour into ice
cream maker; freeze according to manufacturer’s directions, adding candy
during last 5 min. of mixing. Scoop into airtight storage container; freeze
until firm. Serves 8.
Look for tinted glass ice cream dishes (pictured in pink) at select markets.
PAGE 4
A Bit of Bubbly:
Going Beyond Champagne
S
parkling wine livens up a celebration like
no other because it is an inherently happy
wine. At special occasions it is indispensable,
seeming to always set the right tone and
making any evening more exciting. Kowalski’s
Wine Expert Brian Mallie helps us understand
our options and offers up some suggestions for
your toasting pleasure.
CHAMPAGNE VS. CRÉMANT
Crémant is the term on the label of the finest
dry French sparkling wines made outside of
the Champagne region but using the same
techniques. Their differences or similarities to
Champagne depend heavily on the grapes
from which these sparkling wines are made.
Kowalski’s Pick: Clavelin Crémant du Jura
Brut-Comte – Made from 100% Chardonnay
and grown in soils almost identical to
Champagne, it’s difficult to tell the difference
between this particular Crémant and a good
grower’s Champagne twice its price.
SPANISH CAVA
Enamored with Champagne, the Spanish began
making their own sparkling wine in the 1870s
from local varietals Xarel-lo, Macabeo and
Parellada. Most is produced in the area around
Barcelona. The best have fineness and length,
but not the biscuit/toast aromatic character of
their French cousins.
Kowalski’s Pick: Cava Avinyó Brut Nature NV
Fresh, elegant and dry with layers of orchard
fruits, spice and a subtle leesy quality, this pairs
especially well with Spanish cheeses.
DEMI-SEC
Demi-sec is a term meaning “semi-dry.” These
wines are in fact lightly sweet and an ideal
alternative for those who find Brut sparkling
wines too dry. Their charming, sweet character
also makes them the only type of bubbly that
really work with desserts – as long as the
dessert is not too sweet.
Kowalski’s Pick: Gruet Demi-Sec NV
California will have to take a back seat to this
upstart from New Mexico. Creamy, with ripe
pear and hints of pineapple, it strikes a perfect
balance between its pleasing sweetness and
necessary acidity.
Visit the Wine Shop in our Woodbury and Eagan
Markets for professional assistance in selecting
wines for any menu or occasion. For wine
pairing suggestions at any time, please contact
our Wine Expert Brian Mallie at 651-796-6044.
Scott Zeinert, Cheese Specialist
in our Woodbury Market, has the
following suggestions for
cheeses that pair well
with sparkling wine:
ORO DEL TEMPO AGED PIAVE
Hard cow milk – Italy
CAMPO DE MONTALBAN
Semi-firm cow, goat and sheep
milks blend – Spain
GARROTXA
Semi-firm goat milk – Spain
LE DÉLICE DE BOURGOGNE
or PIERRE ROBERT
Soft cow milk – France
Also recommended:
COACH FARM TRIPLE CREAM
Soft goat milk – Domestic
Your Cheese Specialist is happy to
customize a cheese flight or cheese gift
basket just for you.
Other cheese flights are available in the
Imported Cheese Department, or you can
pre-order by calling the Deli Department at
your Kowalski’s Market.
PAGE 5
www.kowalskis.com
Champagne is the original, sparkling wine’s
greatest expression, earning its place among
the world’s best wine regions. The techniques
perfected there have been exported to other
wine regions around the world. Though
Champagne’s lofty status is not threatened,
there is more exceptional sparkling wine available
from these other areas than ever before. The
more attractive price of these other sparkling
wines means you can keep the bubbly flowing
throughout the holidays.
Burgundy, Alsace and the Loire all have long
traditions of making excellent-quality bubbly.
Turkey Talk:
Delicious Options for Your Table
FRESH TURKEYS FROM THE MEAT DEPARTMENT
If you’re responsible for the main attraction on your Thanksgiving table,
you know how important it is to start with the right bird. Kowalski’s has
several Minnesota-grown options for you to choose from. All of our Meat
Department selections are available fresh, not frozen, for maximum flavor.
Order yours in any of our nine markets. Pre-orders are encouraged.
TURKEY DINNER FROM THE DELI DEPARTMENT
If you don’t have time to prepare your holiday meal, we’re happy to be
your secret chef. The Deli Department offers Thanksgiving dinners with
all the trimmings, ready for you to heat and eat. There’s even pie! Meals
are available in sizes that serve 4-6 or 10-12 people, or order a cooked
turkey only. Side dishes can be ordered à la carte.
Ferndale Market Turkeys – These flavorful turkeys make their way to
us from a third-generation family farm in Cannon Falls, Minnesota, where
they are grown free-range and free of antibiotics.
Prime Rib and Spiral-cut Ham meals, each serving 8 guests, are also
available, as is our Signature Quiche Breakfast, which serves 6.
www.kowalskis.com
Kowalski’s Organic Fresh Turkeys – Our Signature birds arrive fresh
from Owatonna, Minnesota, where they’re raised free-range on Schultz
Organic Farms – without antibiotics, without hormones and without
animal by-products. This fifth-generation family farm has always practiced
organic methods, and we’re proud to partner with them.
Kadejan All-Natural Fresh Turkeys – Kadejan turkeys enjoy a steady
diet of whole grains, but no hormones or antibiotics. They’re raised on a
small circle of family farms in Glenwood, Minnesota.
Plainville Pre-Brined Turkeys – All natural, humanely raised and
antibiotic-free turkeys from Plainville Farms, Pennsylvania, are vegetarianfed. These birds are sold pre-brined, ensuring they’re moist and juicy
every time. Pre-orders are encouraged. Call your market to order.
KOWALSKI’S SIGNATURE OVEN-READY PREPARED TURKEY
FROM CATERING BY KOWALSKI’S (pictured)
Catering by Kowalski’s has an incredible offering for those who want a
little extra help with their turkey, leaving time to focus on sides and desserts.
Our chefs prep and pan a pre-brined turkey ready to be popped right
into the oven. Each bird is slathered with a flavorful herb butter, stuffed
with citrus and fresh herbs, and nestled in a flavor-filled mirepoix (an
aromatic base of onion, carrot and celery). Our turkey is locally raised, all
natural, and hormone and antibiotic-free. Sides are available à la carte.
To order, call 1-888-972-7890.
Custom catering service is available for events of any size, any occasion.
The Meat Department also has Kowalski’s All Natural Beef (including
Akaushi Beef), All Natural Pork, Naturally Smoked Ham, All Natural
Lamb and a variety of premium seafoods perfect for all your
holiday meals.
PAGE 6
TING PLAYERS
SUP POR
Side Dishes Ready for the Spotlight
A
great side dish can turn even the simplest meal into an event. Here we’ve concocted an amazing spread of
seasonal supporting players without a mashed potato or green bean casserole in sight! These are sophisticated
flavors – but guaranteed to please even the pickiest palate, dazzling your dinner guests. All are versatile enough to
pair with beef, pork, lamb, game or poultry.
SPICED ROAST CARROTS
2 tbsp. water
1 tbsp. Kowalski’s Extra Virgin Olive Oil
1 tbsp. unsalted butter, diced
2 garlic cloves, thinly sliced
1 small jalapeño, seeded, coarsely chopped
1 teaspoon honey
½ tsp. Kowalski’s Chili Powder
½ tsp. Kowalski’s Ground Cumin
¼ tsp. kosher salt
¼ tsp. Kowalski’s Coarse Ground Black Pepper
2 pounds small green-top carrots, scrubbed, cut on
the diagonal into 2" pieces, including root ends
and 1½" of tops
2 tbsp. coarsely chopped fresh Italian flat leaf
parsley (optional)
Whisk first ten ingredients in large bowl; add carrots and toss to coat. Pour onto large, rimmed baking sheet;
cover with foil. Roast in a preheated 400° oven until carrots are nearly tender (about 30 min.). Remove foil;
roast uncovered, stirring occasionally until carrots are dark on the edges (15-18 min.). To Serve: Sprinkle
with parsley, if desired. Serves 6.
www.kowalskis.com
FRUITED WILD RICE PILAF
2 tbsp. Kowalski’s Extra Virgin Olive
Oil, divided
1½ cups chopped celery
1 cup chopped yellow onion
2 cloves garlic, finely minced
1 cup Kowalski’s Wild Rice
4 cups vegetable or chicken stock
1½ tbsp. julienned fresh sage
1 cup basmati rice
½ cup chopped dried apricots
¼ cup snipped dried cherries
¼ cup dried cranberries
½ cup chopped pecans, toasted
¾ tsp. kosher salt
½tsp. Kowalski’s Coarse Ground
Black Pepper
In 6 qt. saucepan, heat 1 tbsp. oil over medium-high heat. Add celery, onion, garlic and wild rice to the pan;
sauté until vegetables are nearly translucent and rice is softened slightly (about 4 min.). Add stock and sage;
bring to a boil. Reduce heat; cover and simmer 35 min. Stir in basmati rice; increase heat to bring pot to a
boil. Reduce heat; simmer covered, until liquid is absorbed (about 20 min.). Remove from heat; let stand
covered 10 min. To Serve: Drizzle with remaining oil; stir in remaining ingredients.
Serves 12.
ROASTED SQUASH AND ARUGULA SALAD
2 lbs. butternut squash, peeled, seeded
and cut into ½" cubes
2 tbsp. Kowalski’s Extra Virgin Olive
Oil
1 tsp. kosher salt, divided
½tsp. Kowalski’s Coarse Ground
Black Pepper, divided
¼tsp. Kowalski’s Crushed Red
Pepper Flakes
2 tbsp. orange juice
1½ tbsp. walnut oil
1½ tsp. fresh squeezed lemon juice
8 cups (about 8 oz.) arugula, washed
in very cold water and thoroughly
spun dry
½cup shelled walnuts, toasted,
coarsely chopped
½ cup fresh pomegranate seeds
2 tsp. pomegranate molasses
On a rimmed nonstick 15x12" baking sheet, toss squash with oil; season with half the salt and black pepper and
the red pepper flakes. Roast in a preheated 450˚ oven, until edges are browned and squash is tender (about 25
min.), turning once. In large salad bowl, whisk together orange juice, oil and lemon juice; season with remaining
salt and black pepper. Add arugula, walnuts and pomegranate seeds to bowl; toss. Adjust seasoning if necessary.
To Serve: Mound dressed salad on 6 serving plates, topping with squash; drizzle with molasses.
Serves 6.
Good to Know:
• Ready-to-use pomegranate seeds and peeled, seeded, diced squash are both available in the Produce Dept.
PAGE 7
Tiered serving stand with bowls
and serving utensils shown on
this page are available in the
Marketplace Departments of
select markets.
Find other great side dish
recipes at www.kowalskis.com.
CUSTOM
CRAFTED
Catering by Kowalski’s Designs an Exceptional Event
W
hen award-winning local design firm Ispiri recently invited customers to a wine-tasting
event in their fabulous showroom, Kowalski’s was there to serve. Ispiri, a Woodburybased design, build and remodeling firm, describes themselves as “full-service” and “inspired,”
a provider of “creative, in-house design, detailed, passionate craftsmen, meticulous project
management and remarkable lasting impressions,” so it was no wonder they chose Catering by
Kowalski’s to help them plan the perfect party.
www.kowalskis.com
Wanting something “outside the box” and in keeping with the image of Ispiri, owner Jason Fabio
sat down with Catering by Kowalski’s Director Roxanne Kielbasa and Kowalski’s wine expert
Warren Gregory to craft a custom menu with wine pairings that would dazzle and delight their
guests. Catering Chef Amy Elliott was excited to bring her skills to the table too, with recipes
created specifically for the occasion. “It was a perfect pairing,” said Fabio of Kowalski’s
contribution to the event.
If you’re planning an event, you can count on Catering by Kowalski’s to make it easy, tasteful and
memorable, with our professional experts guiding you every step of the way. Our secret recipe
is presentation, menu and service, customized for every client and event in keeping with their
unique needs and requests.
Ispiri’s Event Menu
Curried Chicken in Gougère
with N/V Brut-Comte Crémant Du Jura
Spicy Tuna Roll
with 2010 Pine Ridge Chenin Blanc-Viognier
Organic Asparagus with Blue Cheese Fondant and Prosciutto
with 2009 Vesevo Beneventano Falanghina
Herbed Flatbreads
with 2008 Elk Cove Willamette Valley Pinot Noir
Butternut Squash Shooters with Crema & Fried Sage Chiffonade
with 2009 Runquist 1448 California Red
Wild Mushroom Risotto
with I Tre Vescovi Barbera d’Asti
You can speak with an event coordinator or place an order by calling 1-888-972-7890.
Find Chef Amy Elliott’s recipe for Butternut Squash Soup on our website at www.kowalskis.com.
PAGE 8
Focus Flowers
W
on
Tips for Artful Handmade Arrangements
hen you’re looking for impressive arrangements for your home or something to share, nothing says “special occasion” quite like flowers.
Kowalski’s floral designers work hard year-round to create distinctive seasonal pieces that make a statement, and they’re always happy
to compose something custom especially for you.
We also offer Signature bouquets, floral pieces and containers perfect for those who like to experiment. On this page, internationally-awarded
Kowalski’s Floral Designer Gary Paone of our Woodbury Market shares a dazzling piece he created using an easy-to-follow formula. At-home
arrangers can make use of this method to create stunningly unique designs of their own.
SIMPLE 3-STEP TECHNIQUE FOR BUILDING A BEAUTIFUL BOUQUET:
1. START WITH FOUNDATION FOLIAGE. An asymmetrical shape looks purposefully playful, not fussy or overdone.
Be sure to cover the lip of your container and leave a little room for flowers.
Options for the holidays include: Seeded eucalyptus, cedar, Italian Ruscus, fir, spruce and
pine branches.
3. TUCK IN SOME DELICATE ACCENTS. Vines, ferns, fronds of
varying lengths tucked in between the feature flowers add dimension
and texture to a finished arrangement.
Look for these wintry wisps: Rose hips, winterberry, dogwood twigs, lily grass,
curly willow and ivy.
OTHER TIPS FOR ARRANGEMENT SUCCESS:
• Consider a mass of spare groupings in bud vases.
They don’t have to match!
• Go for colored glass or non-glass containers
to hide unattractive stem “chaos.”
• Use narrow-necked vases. They’ll help
support an arrangement that would otherwise flop
in a wide-mouthed one.
• Use a container no more than 8" tall for a centerpiece
so your guests (and you!) can converse over it with ease.
• Don’t be afraid to use greenery as the star of your display.
Use leafy items near the mouth of your container, taller stems
slightly off center and wispy fronds of varying lengths in the holes and
spilling out and down.
• Try a one-color bouquet. They’re clean, classic simplicity defined.
Lovely arrangements and floral products such as those photographed in this issue of
At Home with Kowalski’s are available in the Floral Department of select markets.
PAGE 9
www.kowalskis.com
2. ADD FEATURE FLOWERS. These are the “stars” of your
display – usually larger, more dramatic and more colorful
than anything else in it. Use just one type for a cleaner
look, or use 2-3 different stems in complimentary colors
or shades of the same color. Experiment with cutting the
stems at varying heights and arranging the flowers in the
container in a slightly irregular pattern.
Use seasonal selections such as: Sunflowers, hydrangeas,
gerbera daisies and roses.
A R I D I C U LO U S
Twist of Fate
E
n route from an early morning farmers’ market in northern Illinois, we catch up with
Meg Dehmer of Pigtale Twist in her car, several hours into a trip to visit a new
customer in Grand Rapids, Michigan. Later, she’ll turn around and head back to a buyer
in Wisconsin. It’s a typical day in the life of a busy small business owner/food artisan.
Meg found her way into the sometimes crazy food manufacturing business the way
many of the most delicious small producers do – following an obsession. “I’m passionate
about quality food” she proclaims. “When my kids were young I made everything from
scratch, even baby food. People thought I was crazy.” But ultimately it was this love of
simple, honest, and really great-tasting food that led this former caterer and mother of
two to create a line of gourmet dressings and sauces labeled Pigtale Twist.
www.kowalskis.com
PIZZA BLANCO À LA THANKSGIVING
4 tbsp. unsalted butter
4 tbsp. Extra Virgin Olive Oil, plus extra for grilling
4 red onions, halved, thinly sliced
1 tsp. kosher salt
1 tsp. freshly cracked black pepper
⅓ cup apple cider
½ cup apricot jam
3 balls (about 1 lb. each) fresh pizza dough
(or thawed frozen dough)
1 (16 oz.) jar Pigtale Twist Ridiculously Garlic Blue Dressing
2-3 cups shredded roasted turkey
½ cup fresh thyme leaves
3 cups fresh baby arugula
- kosher salt and freshly cracked black pepper
In large skillet, heat butter and 4 tbsp. oil over medium heat
until foamy; add onions, salt and pepper, stirring very
infrequently until caramelized and crispy around the edges
(12-15 min.). Deglaze pan with cider; stir in jam until melted.
Remove from heat and set aside. On a generously floured
surface, roll out each ball of dough into a circle about 16"
across; begin in the center of each dough, working outward
to the edges, turning dough to prevent sticking. Brush or tap
excess flour from dough; brush one side with oil. Grill each
crust oil side down on well-oiled grates of a grill preheated to
medium-low until they are toasty and golden (2-3 min.). Brush
second side of dough with oil and grill as directed for the first
side. Spread about ⅓ of the dressing on each pizza; evenly
distribute ⅓ of the onions, turkey and thyme on top. To Serve:
Scatter arugula on pizzas; drizzle with oil and season with salt
and pepper.
Serves 12.
Good to Know:
• Tiseo’s Frozen Pizza Dough is available in the
Frozen Foods Section.
Recipe courtesy of Meg Dehmer from Pigtale Twist.
Meg will join us in The Next Level at our Woodbury
Market on November 9th for an extended private demo
and sampling. Visit www.kowalskis.com to register for
this exciting event.
Pigtale Twist is named after a fairytale Meg’s grandmother would tell her about a little
pig from the French countryside who once upon a time prepared a fabulous feast for his
friends. Meg’s story, her “pigtale,” if you will, has a twist of its own. “I wanted to become
a food critic,” Meg says. But a professor (the well-known Alan Richman) of her food writing
class at the French Culinary Institute in New York sent her home with a somewhat
unpalatable bit of advice: “No matter what happens, go back home and write – about
anything.” Meg’s “anything” was one of her first assignments – to write about pet shops.
Fatefully, “Reporter” Meg found herself at a pet shop at Lambs Farm, a home for
developmentally disabled young adults in the Wake Forest area outside Chicago, not
far from where Meg grew up. Some of those with developmental disabilities served by
Lambs Farm work in the pet shop, while others learn handwork by completing assembly
and packaging jobs for local businesses in a licensed commercial catering kitchen and a
vocational center. These days, that includes Pigtale Twist.
The kitchen staff at Lambs Farm was thrilled to help produce the products Meg was so
passionate about. Meg was thrilled to support the kids who live there. “Their lives are
really enriched with a purpose and the schedule this work provides.” Meg cherishes the
relationships she’s developed with the residents and gives their community a portion of
Pigtale Twist’s revenue beyond her manufacturing and labeling fees.
Kowalski’s is proud
to feature all three of
Pigtale’s current products
in the Imported Cheese
Department of select
markets. Each bottle is
handmade, hand-filled
and hand-labeled with
the best ingredients
available, including Three
Berry Vinaigrette and
Buttery Caramel Sauce.
The clear star of the line,
Ridiculously Garlic Blue Cheese Dressing, is made with sour cream and buttermilk from
Oberweis, cave-aged St. Pete’s Blue Cheese, and a quarter cup of freshly minced garlic
in every bottle!
When she’s not on the road, Meg is constantly playing with new equally “ridiculous”
combinations. She’s currently considering concoctions that include pear, beet, whiskey,
orange, fennel, pink grapefruit and poppy seed – though perhaps not all together. Now
that would be ridiculous.
PAGE 10
THE JOY OF GOOD FOOD
Our Signature Products
A
t Kowalski’s, we take our Signature labeling seriously – and so can you. Over the years, we
have continually added to our line of private label products as we find those that we feel are
the best of the best. You can buy these products with our assurance that they are the highest quality
available in the category. With our “Keep in Touch” program, Kowalski’s regularly offers the opportunity
for customers to try Signature items with our compliments. Information on how you can join the
“Keep in Touch” program is available in your local market.
KOWALSKI’S MEXICAN SAUCES – Kowalski’s is
proud to turn up the heat with the introduction of our
Signature Taco and Enchilada Sauces. Find both
mild-medium and hot varieties in the International
Foods Aisle.
KOWALSKI’S FAMILY-SIZE LASAGNAS – Look
for these new dinnertime options in the Deli Case.
Vegetarian (pictured), Sausage and Beef Lasagnas
are great for feeding a crowd and make universally
appealing choices as alternatives to more traditional
holiday dinners.
J
im Kowalski traveled all the way to Brazil
to meet the farmers and inspect the beans
that would one day become Kowalski’s
Signature Coffee Roasts. That’s why Kowalski’s
customers can shop with confidence knowing
we’ve already hand-selected only the best.
The beans are roasted locally here in the
Twin Cities and delivered weekly to each of
our markets to ensure freshness in every
single cup. The coffee is certified USDA
Organic as well.
Kowalski’s customers can also feel good
knowing the coffee is Fair Trade Certified.
The Fair Trade certification guarantees that
the farmers and workers who grow and
harvest the beans receive a fair price for their
product, ensuring they can feed their families
and that their children can attend school
rather than work in the fields.
Looking to brew your best cup of coffee at
home? Use great water (filtered, if you have
it) and cold. Grind your beans just before
brewing and use at least two tablespoons
per cup. Invite the neighbors – coffee’s on!
PAGE 11
www.kowalskis.com
KOWALSKI’S SALSA DI PARMA BAGUETTE
(pictured) – We’ve slathered the classic French
baguette with our famous Salsa di Parma. You’ll love
the unbeatable combination of salty Parmesan, tangy
Asiago, garlic, oregano, green onion and bit of pepper.
It’s ready to devour in just a few minutes in the oven or
on the grill. Look for it in the Bakery Department.
WAKE UP TO A BETTER
CUP OF COFFEE:
New Varieties of Kowalski’s
Signature Coffee Roasts
Now in Stores
Around the Store
HAMMOND’S COCOA
AND COCOA STIRS
Double Chocolate Cocoa from
Hammond’s Candies is pure, sweet
goodness. Try some in coffee for
a delicious mocha, or add it to
a smoothie for a decadent treat.
Stir things up with a minty fresh
Peppermint Cocoa Stirrer. Both
items come in adorable packaging
great for stuffing stockings. Find
them in the Grocery Department.
NUMBER TWO
GRANOLA
www.kowalskis.com
Groovy localites Brian and
Andrea Strom are back with
their second totally-far-out
follow up to Crapola Granola,
Number Two. Their
cranberry-orange flavored
offering is all natural and
made with certified
gluten-free oats.
THE FRASIER FIR COLLECTION FROM THYMES
This perennially favorite home fragrance collection smells of crisp Siberian fir,
heartening cedarwood and relaxing sandalwood with undertones of floral musk.
Pick up candles, cleaners, hand lotion and more in the Gift Department.
PORTA MANGIARE ITALIAN
SEASONING MIXES
Several meal-simplifying Southern
Italian-style meatball mixes from
Porta Mangiare now are available
in the Meat Department, including
Traditional Calabrese, Turkey, Spicy
and Gluten-Free.
PAGE 12
ROLAND QUINOA
Quinoa is a growingly popular side dish for
gluten-free dieters. Roland offers four delicious
all natural flavors – Roasted Garlic, Black Bean,
Garden Vegetable and Mediterranean – each a
good source of protein and fiber, with at least 40
grams of whole grain per serving.
Around the Store
DAIYA VEGAN CHEESE
These dairy-free vegan shreds
melt, stretch and taste delicious.
Try them on pizza, lasagna,
quesadillas, enchiladas and
more. Daiya flavors of Mozzarella,
Cheddar and Pepper Jack are
available in the Dairy Department.
www.kowalskis.com
MRS. MEYER’S HOLIDAY PRODUCTS
Limited edition seasonal scents Orange Clove and Iowa
Pine will only be in stores for a limited time, so stock up
on this locally-made favorite now. Liquid Hand Soap,
Liquid Dish Soap and Scented Soy Candles in festive
gift packaging are available in the Grocery Department.
All Mrs. Meyer’s products are cruelty-free.
SILICONE KITCHEN TOOLS
Available in the Marketplace Department, these
are a colorful addition to any kitchen. They’re
heat-safe to 500˚ and make a perfect
stocking stuffer, hostess gift or embellishment
to a wrapped package.
SABLE & ROSENFELD OLIVE
BRUSCHETTA
PARMESAN CREATIONS
When Kowalski’s employee Dan Krause couldn’t find a great seasoned
Parmesan cheese to sprinkle on his pizza, he created one of his own.
Try Italian Herb, Garlic & Herb or Hot & Spicy Parmesan Creations on
scrambled eggs, tomato soup, popcorn, or any of the 97 other
suggestions at parmesancreations.com. Find it in the Dairy Department.
This savory blend of olives, carrots, celery,
cauliflower, capers, peppers, garlic and
herbs is a ready-made solution for quickly
turning plain pasta into a meal. It makes
a wonderful addition to sandwiches
and salads and makes easy yet elegant
appetizers aplenty. Find it in the Grocery
Department.
PAGE 13
A Taste of Tradition
S
he hears the question everywhere she goes: “Are you Anna Lisa?” So much so that Sauce Anna Lisa
founder Lisa O’Connell sometimes just answers “yes” even though her scratch-made pasta sauce (with
a growing cult of followers) is actually named for Lisa’s grandmother, Anna.
Energetic, raven-haired Lisa splits her time between home, where she’s busy with her new son William, and
a local kitchen where she creates slow-simmered batches of her pasta sauce, 30 gallons at a time. Her
husband, Buddy, is often on hand to assist with the heavy lifting. Everything is made and bottled by hand
using fresh, local ingredients whenever possible. Onions, 20 pounds at a time, are chopped by hand while
a fan blows their tear-inducing fumes from Lisa’s eyes. Garlic – lots and lots of it – is peeled and minced by
hand, too. “It should be called Garlic Sauce,” she laughs, “that’s how much garlic is in it.”
www.kowalskis.com
What led Lisa to create Sauce Anna Lisa was her own picky palate. Having grown up in her grandmother’s
kitchen and restaurant (the former Woodland Inn in northern Minnesota), Lisa developed a taste for the
flavor only slow cooking could create. “I just assumed everyone ate like that,” she says of the rich
homecooked foods of her childhood. When asked why she ultimately began making her own sauce she
says simply, “I couldn’t find a sauce I liked.”
Lisa first learned how to can at home so she could bottle her recipe (actually her grandmother’s) to give as
favors to her wedding guests. They insisted she go pro. Soon after, at her first appearance at a farmer’s
market, she sold out of the 10 cases she’d brought with her – and quickly. “I thought I’d sell a few and have
some left for the next month or so. I was like, ‘Are you kidding me?’” She was back in the kitchen that night
to make more for the very next day. Ultimately it was Kowalski’s shoppers, with their taste for great local
artisan-crafted foods that got her into the markets. “People at the farmer’s markets were always saying,
‘Where can I find you?’ and ‘You should be in Kowalski’s.’” Taking the hint, she emailed them directly. It
wasn’t long before Kowalski’s was helping guide Lisa to make the modifications to her packaging and
labeling that would get Sauce Anna Lisa on their shelves.
Kowalski’s shoppers will appreciate that Sauce Anna Lisa is all natural and contains no preservatives or
added sugar. “The sweet Vidalia onions, sweet garlic and tomatoes take on a depth and natural sweetness
because of the slow-cooking,” explains Lisa. Very slow. In fact, each batch takes 6 hours to make, but this
saucy food lover wouldn’t have it any other way. When asked what she would be doing if she wasn’t making
sauce, she says emphatically, “This is it! I love it.”
You can find Traditional Sauce Anna Lisa and new Spicy Sauce Anna Lisa in the International Foods Aisle in
most Kowalski’s Markets.
Lisa will host a private class and sampling in The Next Level at our Woodbury Market on November 11th.
Visit www.kowalskis.com to register for this exciting event.
MANICOTTI WITH SPICY SAUCE ANNA LISA
1 (8 oz.) pkg. dried manicotti
noodles 4 cups shredded Mozzarella cheese,
divided
1 (15 oz.) container ricotta cheese ½ cup grated Parmesan cheese
2 eggs, lightly beaten
¼cup coarsely chopped fresh Italian
flat leaf parsley
½ cup coarsely chopped fresh basil
1 (24 oz.) jar Spicy Sauce Anna Lisa
Prepare pasta according to pkg. directions; drain and rinse under cold water
until pasta is cool. Separate noodles; set aside on foil or plastic wrap. In
a medium mixing bowl, combine 2 ½ cups of mozzarella with the other
cheeses, eggs, parsley, and basil; mix well. Using a small spoon or your
hands, stuff noodles with cheese mixture. Spoon about 2 cups sauce evenly
over the bottom of a 9x13" baking dish; arrange stuffed manicotti in pan.
Cover noodles with remaining sauce; sprinkle remaining mozzarella
cheese on top. Cover with foil; bake in a preheated 375˚ oven until cheese
is bubbly, removing foil in last 10-15 min. to encourage browning, if
desired (about 35 min.). Serves 8.
Recipe written especially for Kowalski’s by Lisa O’Connell
of Sauce Anna Lisa.
PAGE 14
TAINING OP TIONS
R
E
T
N
E
from the
Deli Department
SWEET TREATS FOR SHARING:
LUCILLE’S KITCHEN GARDEN JAMS
Once found only at the Mill City Farmers’ Market,
Kowalski’s is proud to offer the unique flavors of
Zoie Glass in our stores. Lucille’s Kitchen Garden
brings us Garlic Pepper Jam, Raspberry Pepper
Jam, Red Pepper Jam and Cranberry White
Balsamic Chutney to name a few. Kowalski’s
Signature Baked Brie (pictured below), available in
the Imported Cheese Department, now includes
a layer of jam from Lucille’s Kitchen Garden just
under the buttery, flaky crust.
Whether you’re looking for delicious
compliments to an appetizing buffet or
something for gourmet gift-giving, these Deli
Department favorites are tasteful choices:
B.T. MCELRATH HOLIDAY CHOCOLATES
A new season brings new limited-edition
flavors from local chocolatier B.T. McElrath.
You’ll want to try Caramelized Cranberry
Pavés, Sweet Potato Pavés and Peppermint
Buttercreams before they’re gone.
STONEWALL KITCHEN HOLIDAY PRODUCTS – Stonewall Kitchen
once again adds to their growing lineup of gourmet goodies with
new seasonal baking mixes, jams and sauces. Maple Honey Caramel
Sauce, Pumpkin Caramel Sauce and Chocolate Peppermint Cupcake
Mix are sure to impress.
SEASONAL FUNKY CHUNKY – Made right here in Edina, the everpopular popcorn treat combines its signature snack with candy cane
pieces as well as white chocolate, macadamia nuts and caramel. It’s
perfect for holiday crunching and munching.
Selection and availability vary by market.
PARTY-PERFECT PLATTERS:
Take your cart on a spin through the Deli Department, where the recipe for a perfect holiday cocktail party starts. Simple solutions are everywhere
you look. Here we’ve included a list of suggested foods to easily pull together your get-together.
TORTAS AND POSHTARTS™
Look for these local favorites to liven up
your holiday table – tempting new flavors
of cheese tortas from Elle-Tee & The
Kitchen (in the Imported Cheese
Department) and new smaller sizes
and varieties of PoshTarts™ (in the
Deli Case).
BUSETTO’S
ENTERTAINING
PACKAGES
Variety packs from Busetto’s
make putting together an antipasto
tray simple and scrumptious.
Assortments include cured, herbed
and peppered salamis, pepperonis,
prosciutto and more.
EDAMAME SPREADS
DIVINA® OLIVES
Made from soybeans and rich in
carbohydrates, protein, fiber, folic
acid and omega-3s, Edamame
Hummus from Eat Well Enjoy Life
also has a light and refreshing taste.
Available in several flavors, including
Roasted Red Pepper and Toasted
Sesame.
Available in bulk on our Olive Bar,
Divina Olives are a simple yet flavorful
solution for cocktail parties, holiday
buffets and light entertaining. A wide
selection of products are available.
PAGE 15
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www.kowalskis.com
REPUBLIC OF TEA – Look for a large selection of
gorgeous, giftable tins and boxed sets from
Republic of Tea this season. The Holiday Stackable
Trio features two of their top-selling seasonal teas:
Dream by the Fire Red Tea and Comfort & Joy
Black Tea together with the new Holiday Spice
Plum Green Tea. Also available are the Cuppa
Chocolate Tea & Cookie Gift set containing
Peppermint Chocolate Tea and Almond Coconut
Macaroon Tea, a certified kosher rooibos tea.
ROBERT ROTHSCHILD FARM HOLIDAY
PRODUCTS – All natural, gluten-free and
kosher holiday products from Robert Rothschild
are giftable goodies as well as perfect
compliments for your holiday meals. Seasonal
selections such as Tart Cherry Pomegranate
Preserves and Chocolate Fudge Pretzel Dip make
tasteful choices.
Gifts of Good Taste
G
www.kowalskis.com
ifts from the kitchen are personal, fun and always tasteful no
matter who you give them to; hard-to-shop-for relatives, friends,
teachers, babysitters, neighbors, co-workers – the list goes on and
on. Such presents also let recipients know you care enough to take
the time to make something yourself. The process of preparing and
packaging your presents can also provide a relaxing respite from
the hustle and bustle of shopping at the mall. Start a fun and festive
seasonal tradition when you can invite family and friends to take part
in the preparations.
But what kinds of food crafts make great gifts? Make-your-own
bacon, cheeses and spiced mustards are trendy with DIY food
artisans but may end up going unused if presented to a less than
gutsy giftee. Preserved fruits and vegetables are lovely, but if you
don’t know how to can or don’t have an abundant garden they may
not be a practical option. Thankfully there are plenty of effortless
alternatives that don’t require special equipment, artistic vision, an iron
stomach or even much culinary expertise. Herbed vinegars, infused
salts, flavored sugars, seasoned oils, spiced nuts, spice rubs, granola
or mueslix, caramels and (of course) cookies use basic ingredients
found in even the most barely-stocked pantry.
HERE ARE SOME OTHER GREAT TIPS:
• W hen selecting foods to gift, stick with things with a long shelf life
that don’t require refrigeration.
• C hoose things that keep at least a week, such as our Honey Pecan
Granola with Dried Fruits or caramel popcorn.
• If your gifts need to be shipped, look for things that are light, won’t
break and won’t melt.
• T o package or mail cookies, select ones that aren’t crumbly. Hard
cookies (such as biscotti or shortbread) or soft and chewy ones (see
the Molasses Cookie recipe on page 24) ship best. Bar cookies,
especially moist ones like brownies, are also a good choice.
• U nfrosted cookies typically ship better than frosted ones. Look for
recipes that have simple decorations like sprinkled sugar or
chopped nuts.
• U se unbleached parchment paper, kitchen string and fresh herbs
and spices (such as bundles of rosemary or sticks of cinnamon) to
add simple charm to your packages.
• S imple cellophane bags that allow you to see the beauty of
their contents.
• K itchen containers often make attractive and useful packaging.
Consider lidded canning or spice jars, stoppered bottles, metal spice
tins, coffee mugs or waxed paper-lined takeout-style boxes.
• M iniature kitchen tools make also fun package decorations.
PAGE 16
SWEET AND SPICY PECANS
BLACKENED SEASONING
1 egg white, lightly beaten
1 tbsp. water
5 cups pecan halves
1 cup sugar
½ tsp. kosher salt
1 tbsp. sugar
4 tsp. Kowalski’s Dried Thyme
2 tsp. Kowalski’s Hungarian Paprika
2 tsp. onion powder
2 tsp. Kowalski’s Granulated Garlic
2 tsp. kosher salt
1 tsp. Kowalski’s Ground Cinnamon
¼ tsp. Kowalski’s Ground Nutmeg
¼ tsp. Kowalski’s Ground Allspice
- dash Kowalski’s Cayenne Pepper
- parchment paper
Line large rimmed baking sheet with parchment. In medium bowl, whisk egg
white and water; toss with pecans to coat. In a small mixing bowl, whisk together
remaining ingredients; sprinkle over nuts, tossing to coat evenly. Pour nuts onto
prepared baking sheet; bake in a preheated 325˚ oven (20 min.). Remove pan from
oven and cool nuts on pan 5 min. Remove nuts from pan, cooling completely
before breaking them apart. Serves 8.
2 tsp. Kowalski’s Coarse Ground
Black Pepper
1 tsp. Kowalski’s Cayenne Pepper
1 tsp. Kowalski’s Dried Oregano
¾ tsp. Kowalski’s Ground Cumin
½ tsp. Kowalski’s Ground Nutmeg
In small mixing bowl, combine all ingredients; store in sealed container in dark,
dry place until ready to use, up to 3 months.
Amount: Enough for 3 lbs. chicken or fish.
TACO OR FAJITA SEASONING
1½ tbsp. cornstarch
1 tbsp. Kowalski’s Chili Powder
1½ tsp. kosher salt
1½ tsp. Kowalski’s Hungarian Paprika
1 tsp. onion powder
¾ tsp. sugar
½ tsp. Kowalski’s Granulated Garlic
HONEY PECAN GRANOLA WITH DRIED FRUITS
4 cups old fashioned oatmeal
2 cups sweetened shredded coconut
2 cups chopped pecans
1¼ tsp. kosher salt
¾ cup canola oil
½cup Kowalski’s Pure Minnesota
Honey
1 cup snipped dried cherries
1 cup chopped dried dates
1 cup chopped dried apricots
1 cup golden raisins
½ cup raisins
JERK SEASONING
3 tsp. Kowalski’s Dried Thyme
3 tsp. Kowalski’s Hungarian Paprika
2 tsp. Kowalski’s Ground Allspice
2 tsp. Kowalski’s Cayenne Pepper
2 tsp. sugar
1 tsp. kosher salt
½tsp. Kowalski’s Coarse Ground
Black Pepper
½ tsp. Kowalski’s Ground Nutmeg
½ tsp. Kowalski’s Ground Cinnamon
¼ tsp. Kowalski’s Ground Cloves
In small mixing bowl, combine all ingredients; store in sealed container in dark,
dry place until ready to use, up to 3 months.
Amount: Enough for 3 lbs. chicken or fish.
PAGE 17
www.kowalskis.com
In large mixing bowl, toss together first 4 ingredients. In small bowl, whisk
together oil and honey; pour over granola mixture, stirring until well-coated. Pour
onto a large rimmed baking sheet; bake in a preheated 325˚ oven until granola is
golden brown (about 35 min.), stirring 1-2 times. Cool on pan 45 min.; stir in fruit.
To Serve: Serve alone or with milk or yogurt; store in airtight container at room
temperature up to 3 weeks. Serves 16.
In small mixing bowl, combine all
ingredients; store in sealed
container in dark, dry place
until ready to use, up to
3 months. Amount: Enough
for 1 ½ lbs. beef or chicken.
½ tsp. Kowalski’s Dried Oregano
½tsp. Kowalski’s Crushed Red
Pepper Flakes
¼ tsp. Kowalski’s Cumin
¼ tsp Kowalski’s Cayenne Pepper
¼tsp. Kowalski’s Coarse Ground
Black Pepper
www.kowalskis.com
I
Take Five
• The Secret to Lightning-Fast Bread •
t’s somehow fitting that Jeff Hertzberg arrives to our interview carrying
a guitar, because it’s music that brought him and his cookbook-writing
partner, Zoe Francois, together. They met at the local McPhail School for
Music where their children were studying (and it’s Jeff’s daughter’s guitar he’s
protecting from the humid weather outside today). When they met, the idea
for their first book had occurred to Jeff, a physician and faculty member at
the University of Minnesota Division of Health Informatics, but it wasn’t until
he learned Zoe was a trained pastry chef that this avid – albeit amateur –
bread baker found someone on which to try out the “secret” he’d discovered
years before. When he shared it with Zoe, however, she was loathe to try it
out. “I was sure it wouldn’t work,” she says, “and I was terrified to have to tell
him.” Fortunately for Jeff, and the 434,000 (and counting) readers who have
taken to their now-published method, she was wrong. “Not only did it work,
it was delicious. I couldn’t believe it.”
happened to be listening,
called in and asked him
for a proposal on-air. “It
was years before I wrote
it,” he says. The wet,
no-knead dough is an
old Italian trick, admits
Jeff, and had been
written about before
(notably by Christopher Kimball and in the popular 1999 book, No Need to
Knead by Suzanne Dunaway). “But the idea that this dough could be stored
over a long period of time was our unique contribution,” Jeff says. It was
this leap into a truly modern baking era that has allowed home bakers to
create delicious bread in less time than it takes to heat the oven.
In 2000, Jeff received an initial book offer out of the blue. He’d called in to
Lynn Rosetto Kasper’s National Public Radio program, The Splendid Table,
to explain his “secret” bread-making technique. A book editor, who just
That first book, Artisan Bread in Five Minutes a Day, became a phenomenon
when it was first published in 2007 and gained Jeff and Zoe national notoriety
and media bookings from coast to coast. Readers – engaged with the
authors through their website, www.artisanbreadin5.com, and on Twitter –
were the inspiration for their second book, Healthy Bread in Five Minutes a
Day (2009), and the very, very just published Artisan Pizza and Flatbread in
Five Minutes a Day. Excited about the first book, Jeff and Zoe’s fans clamored
for more whole grains, more pizza and of course, gluten-free options. The
gluten-free chapter in Healthy Bread, while incredibly popular, presented a
test for Zoe. “It was the most stressful chapter in the book. It needed to be
as easy and as quick as the others. Getting there was a challenge.”
Recognizing that gluten-free dieters often get the short end of the stick
when it comes to flavor, the authors knew the recipes also needed to taste
good. In the end, unsuspecting testers have even claimed to like some of the
gluten-free recipes best.
Aside from their readers, Jeff and Zoe find continued inspiration for new
recipes everywhere. Friends, travel, random trips to the market or even
childhood memories can spark ideas for new bread recipes. Once, Zoe
even created a recipe to meet their photographers need for a specific color
for a photograph (the result was Curried Sweet Potato, Lentil and Arugula
Pizza, by the way). The two encourage their readers to improvise as well.
“Our bread technique is way more improvisational than people think bread
should be. It can actually be more difficult to create ‘quick’ bread,” says Zoe.
“People have this idea that baking bread is very time consuming and fussy.
If we have changed people’s minds in that way, we’ve succeeded.”
Minneapolis residents Jeff and Zoe shop regularly at Kowalski’s Uptown Market.
You can find all three “Bread in Five” books in select Kowalski’s markets.
Photos pages 18 and 19 courtesy Mark Luinenberg.
PAGE 18
FRENCH OLIVE SPREAD (TAPENADE)
½lb. pitted black Mediterranean-style olives
4 tsp. capers, drained
4 anchovy fillets
1 garlic clove, finely minced
¼ tsp. dried thyme
¼ cup olive oil
Coarsely chop all ingredients together in a food processor; serve with fougasse, or any flatbread
you like. Stores well in the fridge for up to 1 week. Amount: 1½ cups.
Recipe from Artisan Pizza and Flatbread in Five Minutes a Day (Thomas Dunne Books / St.
Martin’s Press, 2011) courtesy of Jeff Hertzberg and Zoe Francois.
GREEK YOGURT AND CUCUMBER DIP (TZATZIKI)
1 cup yogurt
½ cup shredded, peeled and seeded cucumber
1-2 cloves garlic, raw or roasted, finely
minced (optional)
1-2 tbsp. finely minced fresh mint leaves
¼ tsp. kosher salt
Combine all ingredients; chill for 2 hrs. to allow flavors to meld. Serve with pita or naan;
refrigerate up to 1 week. Amount: 1¼ cups.
Recipe from Artisan Pizza and Flatbread in Five Minutes a Day (Thomas Dunne Books /
St. Martin’s Press, 2011) courtesy of Jeff Hertzberg and Zoe Francois.
1 ½ tbsp. (2 pkgs.) granulated yeast
3 cups lukewarm water (about 100˚)
1-1½ tbsp. kosher salt
6 ½ cups unbleached all-purpose
flour (2 lbs.), plus extra
- pizza peel
- cornmeal
- baking stone
- 1 cup hot water
In 5qt. bowl, mix yeast, 3 cups water and salt; add flour. Using a wooden spoon,
mix until ingredients are uniformly moist (it is not necessary to knead). Cover
with a lid (not airtight); let rise at room temperature until dough begins to collapse,
about 2 hrs., no more than 5 hrs. The dough can be baked after rising or
refrigerated covered (not airtight) up to 14 days. The dough is easier to work with
after at least 3 hrs. refrigeration. To Shape: Liberally sprinkle pizza peel with
cornmeal. Uncover dough, sprinkling surface with flour; pull up and cut off a
grapefruit-sized piece (about 1 lb.) using a serrated knife. Cover and refrigerate the
remaining dough. Using your hands and enough flour to prevent sticking, create
a smooth ball by gently pulling the sides down around to the bottom, rotating by
quarter-turns. (The bottom of the loaf may appear to be a collection of bunched
Recipe from Artisan Pizza and Flatbread in Five Minutes a Day (Thomas
Dunne Books / St. Martin’s Press, 2011) courtesy of Jeff Hertzberg and Zoe
Francois.
Good to Know:
• This recipe can be made with parchment paper instead of cornmeal and
baking sheets instead of the pizza peel and baking stone. For details, visit
www.kowalskis.com.
• A longer resting time (up to 90 min.) produces a more open crumb; cover
with plastic wrap to prevent drying if resting longer than 40 min.
PAGE 19
www.kowalskis.com
ends, but will flatten out during resting and baking. Shaping should take less than a
minute.) Place dough on pizza peel; let rest uncovered 40 min. (The bread may not
rise much.) To Bake: Twenty minutes before baking, set baking stone on center
rack of oven; remove any upper racks. Place broiler pan on a rack below baking
stone or on oven floor; preheat to 450˚. Dust top of rested dough liberally with
flour; using a serrated knife, slash a ¼" deep cross or tic-tac-toe pattern into top.
Slide loaf onto baking stone; quickly, carefully pour hot water into broiler tray.
Close oven door; bake until crust is nicely browned and firm to the touch (about 30
min.). Allow to cool completely, preferably on a wire rack. Makes 4 (1 lb.) loaves.
THE MASTER RECIPE: WHITE BOULE
Home Holidays
for
the
I
www.kowalskis.com
t may not be turkey, ham, prime rib or lamb, but this year’s holiday
menu suggestion from Kowalski’s is certainly special and worthy
of any celebration – even if that celebration is just the daily gathering
called “dinner.” Creamy pot pie gets an updated and slightly elegant
twist with the addition of lobster. Dessert is the perfect partner for the
rich main dish, a surprisingly refreshing and light-tasting tart with a
creamy no-bake filling. It features a stunningly gorgeous and supersimple sauce made from a jar of jam that tastes of pears, cranberries,
raspberries and a hint of orange liqueur.
Menu
s
Individual Lobster Pot Pie
Mixed Green Salad
with Herb Vinaigrette
Kowalski’s Wine Expert
recommends:
ser ve Chardonnay
Re
i
Ponz
Simple Cheese Tart
with Holiday Sauce
Kowalski’s Wine Expert
recommends:
âte
Ch au Jolys Jurancon
Cuvée Jean
ingredients
Selection and availability of
vary by market.
PAGE 20
Find these serving pieces in the Gift or Marketplace Departments of select markets.
B
ites with Big Flavors
B
e
l
t
t
i
L
Holiday Hors d’Oeuvres
ig things often come in small packages, as evidenced by the recipes
we’re highlighting here. We’re going beyond cheese and crackers – this
is grown-up party food. You may choose to serve these savory, petite treats
as a nibble before an epic winter feast, but you could also enjoy them on their
own with a bit of wine and a few close friends. Either way, they’ll ensure your
next gathering is one to remember.
10oz. chunk Provolone cheese, cut
into ¾" cubes
½ cup Kowalski’s Extra Virgin Olive
Oil
¼ cup fresh squeezed lemon juice
3 cloves garlic, thinly sliced
1½ tsp. fresh lemon zest
1 tsp. Kowalski’s Whole Fennel Seeds
½tsp. Kowalski’s Whole Mixed
Peppercorns
¼tsp. Kowalski’s Crushed Red
Pepper Flakes
- 1 qt. zipper closure food storage bag
- 1 pt. glass jar, with tight-fitting lid
Place cheese in food storage bag. Combine remaining ingredients in jar; cover and
shake well. Pour over cheese in storage bag; seal bag. Refrigerate 8 hrs. or up to 3
days, turning occasionally. To Serve: Let cheese stand at room temperature at least
1 hr.; stir and pour onto serving platter. Serves 12.
2 tbsp. chopped fresh Italian flat leaf
parsley
2 tsp. snipped fresh thyme leaves
2 tsp. kosher salt
1 tsp. Kowalski’s Coarse Ground
Black Pepper
½(17.3 oz.) pkg. frozen puff pastry
sheets (1 sheet)
1 egg
1 tbsp. water
In large sauté pan, melt butter over medium-low heat; add onion, sautéing until
soft and translucent (about 5 min.). Stir in flour (about 1 min.); very slowly whisk
in milk and stock. Simmer on low, stirring often until sauce is thickened (about 10
min.). Stir in lobster, vegetables, parsley, thyme, salt and pepper; pour filling into a
3 qt. casserole. Place pastry over filling, draping over the edges of the dish. In small
mixing bowl, beat egg and water with fork; brush pastry. Cut several ½" slits in top
of the crust; place baking dish on rimmed baking sheet. Bake in a preheated 400˚
oven until pastry is golden brown and filling is bubbly (23-27 min.). Serve warm.
Serves 6. Good to Know:
• Alexia Roasted Red Potatoes and Harvest Vegetables are available in the Frozen
Foods Section.
• Potpies can be made in 6 ramekins (10 oz. each) with pastry cut into 6 circles to
fit over the top.
TURKEY MEATBALLS WITH APPLE
CRANBERRY GLAZE
½ cup seasoned breadcrumbs
½ tsp. ground poultry seasoning
½ tsp. kosher salt
¼ tsp. Kowalski’s Coarse Ground
Black Pepper
¼ tsp. fennel seeds
¼ tsp. crushed red pepper flakes
6 tbsp. unsalted butter
½ cup diced yellow onion
½ cup flour
1 ½ cups skim milk, room temperature
2 ½ cups seafood stock
3 ½ cups roughly chopped cooked
fresh lobster tail meat (about 4 tails
10-12 oz. each)
1 (14 oz.) pkg. Alexia Sauté Reds,
thawed, seasoning packet removed
1 (14 oz.) pkg. Alexia Harvest
Vegetables, thawed, seasoning
packet removed
½ cup skim milk
1 egg, lightly beaten
20 oz. 93% lean ground turkey
- parchment paper
1 (8.5 oz.) jar Stonewall Kitchen
Apple Cranberry Chutney
3 tbsp. orange juice
SIMPLE CHEESE TART WITH HOLIDAY SAUCE
In medium mixing bowl, whisk together first 6 ingredients; stir in milk. Let crumbs
stand 15 min.; mix in egg. Add turkey; mix well. Using slightly damp hands, shape
into approximately 30 meatballs (about 1 ½" across). Spray parchment-lined large,
rimmed baking sheet with cooking spray. Bake meatballs in a preheated 400˚ oven
until done (about 15 min.); meanwhile, in microwave-safe small dish, whisk
together chutney and juice. Microwave on high until chutney is melted. To Serve:
In a large bowl, toss hot meatballs with warm glaze to coat. Serves 8.
Find the recipes for Whitefish Croquettes with Lemon-Caper Aioli and Herb Vinaigrette at
www.kowalskis.com.
1¼ cups graham cracker crumbs
1 cup sugar, divided
5 tbsp. unsalted butter, melted
12 oz. cream cheese, room
temperature
1 cup sour cream
1½ tbsp. fresh squeezed lemon juice
(from 1 lemon)
1 tsp. pure vanilla extract
1 (12.5 oz.) jar Stonewall Kitchen
Holiday Jam
¼ cup water
In a medium mixing bowl, combine crumbs, ¼ cup sugar and butter; toss with fork
until well-blended. Press crumb mixture firmly onto bottom and up sides of an 11"
tart pan with removable bottom. Bake in a preheated 350˚ oven until crust is golden
brown and firm to the touch (6-8 min.); cool completely. Using electric mixer, beat
cheese until smooth; thoroughly mix in remaining sugar, sour cream, juice and
vanilla. Spread filling in cooled crust; chill 4 hrs. Pour jam and water into medium
saucepan over medium-low heat; stir continuously until jam melts into a smooth
sauce. Remove pan from heat and cool to room temperature. To Serve: Drizzle
sauce over chilled tart; serve immediately. Serves 12.
PAGE 21
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SPICY MARINATED PROVOLONE
LOBSTER POTPIE
Sugar & Spice
and Everything Nice
Holiday Treats from the Bakery
F
ill out your dessert table with locally-made pastries, cakes, cookies and more from
Kowalski’s Bakery Department. Several new and seasonal sweets are now available,
just in time to fulfill your sugarplum fantasies.
12” SCRATCH-MADE PUMPKIN PIE – Made fresh in our bakery, the only way you can
get a fresher pumpkin pie is to bake it yourself. Made with a 50-year-old recipe with timetested flavors of cinnamon, nutmeg, ginger and clove in a flaky crust that is handmade from
scratch. Try it with a little English-style sweet cream from our bakery. It’s a great substitute
for traditional whipped cream. You’d be hard pressed to make a better one if you tried.
www.kowalskis.com
SMALLER CELEBRATION CAKES – New, party-perfect 1⁄8 sheet cakes are a beautiful
alternative to our popular half round cakes. Several luscious flavors are ready to go
directly to your next smaller event; look for Truffle, Chocolate Hazelnut, Cranberry White
Chocolate and other varieties, also available as roulades (pictured).
COOKIES AND SEASONAL CANDY – A must at every party, Kowalski’s
cookies and seasonal candies are always a hit. Look for classic cookie
choices such as Spritz, Russian Teacakes, Thumbprints, Peanut Butter
Blossoms, Iced and Sugared Cut-outs as well as barks, brittles and fudge,
always locally-made.
BISTRO MERINGUES – Locally made Bistro Meringues are handmade
artisan cookies baked in small batches using local, organic eggs. They’re
gluten-free, low in sugar, carbs, fat and calories – a perfectly light and airy treat.
FILLED AND TRADITIONAL CUPCAKES – Kowalski’s cupcakes are edible
works of art. Look for a variety of seasonal flavors including Irish Cream and
Red Velvet.
KOWALSKI’S SIGNATURE SEASONAL BAR SELECTION – Fudge Revel
Bars, Caramel Sea Salt Brownies, Pumpkin Bars, Irish Cream Brownies and
Mint Brownies are always favorites. Perfect for afterschool snacks, coffee
with the neighbors or an afternoon break with your co-workers. Also look for
20-count mixed trays, ideal for holiday parties.
Look for specially-decorated Cheesecakes, Holiday Rolls, Cream Pies, Baked
Fruit Pies and our Signature Whoopie Pies in the Bakery Department as well.
Selection and availability vary by market.
PAGE 22
Bison: A Red Meat Lover’s Dream Come True
B
ison isn’t “health food.” It’s food that’s healthy – naturally lean
and lower in saturated fat than beef, chicken, pork, or even
salmon. It’s delicious, nutritious, and with Kowalski’s introduction of
High Plains Bison in our Meat Department, it’s a choice you can feel
good making.
A dense proportion of protein, fat, minerals and fatty acids to caloric
value make bison one of the more nutrient-dense meats available
today. Plus, bison is low in cholesterol, low in sodium and it’s a
great source of iron and omega-3 fatty acids to boot.
Many bison lovers claim it has a richer flavor than beef that starts
out hearty, then finishes with a hint of salty sweetness. It’s juicy and
tender and fast becoming one of the most sought-after delicacies
among steak enthusiasts.
www.kowalskis.com
High Plains Bison is a product Kowalski’s is proud to offer our
shoppers. High Plains bison roam the plains and prairies, grazing on
wild grasses, sagebrush and other native vegetation – no hormones,
no antibiotics. These well-cared-for herds also get plenty of fresh
air, clean water and warm sunshine. American bison herds are
thriving once again thanks to foresight, respect and responsible
husbandry, as well as a genuine desire to foster the survival of the
species. High Plains Bison is proud to farm in a way that preserves
native grasslands and natural ecosystems. Their ground bison,
steaks, hot dogs and sausages have no artificial ingredients and
contain no additives or fillers.
You may be wondering, “Are bison and buffalo the same animal?”
We can thank our ancestors, the early American settlers, for the
confusion. They saw the native bison and named it “bufello” due to
its similar appearance. But appearances can be deceiving. So what
is the difference between buffalo and bison and what difference
does it make when you want to buy a lean, healthy red meat?
A simple look at the two animals side by side helps answer the
question. The bison is taller, and its coat is thicker and hairier than
the buffalo’s. Unlike any buffalo species, the American bison sports
a large shoulder hump and a massive head, which gives this
symbol of the West its burly appearance. But the main difference,
the one that affects our purchase and consumption of buffalo, is
that bison are indigenous to North America, while buffalo hail from
Asia (Water Buffalo) and Africa (Cape Buffalo) – so if you’re ordering
buffalo burgers from a menu, you’re probably eating bison burgers.
But while the proper scientific term for the American animal is “bison,”
the term “buffalo” is so engrained in the American lexicon that even
the National Bison Association deems it an acceptable synonym.
BISON BISTEC AU POIVRE
2 tbsp. Kowalski’s Coarse Ground
Black Pepper
4 (8 oz.) bison ribeye steaks
2 tbsp. unsalted butter
2 tbsp. dry sherry
⅔ cup heavy cream
⅔ cup beef broth
1 tbsp. Dijon mustard
Rub pepper into both sides of meat. In large oven-proof sauté pan, heat butter over
medium-high heat; sear meat on both sides (3-4 min. total.) Transfer to a preheated
400˚ oven; roast to medium-rare, (9-14 min.) Remove pan from oven, transfer
steaks to plate, cover with foil; let rest 10 min. Put pan on stovetop over medium
heat; stir sherry into drippings, scraping up browned bits at bottom of pan. Whisk
in remaining ingredients; cook, stirring until sauce is thickened and reduced by half
(about 5 min.) Return steak to pan and turn to coat. To Serve: Slice steak on the
diagonal, arranging on a serving platter; pour hot sauce on top. Serves 6.
Good to Know:
• High Plains Bison recommends cooking bison steaks to 115˚. As with grass-fed
meat, bison texture is best when it is not cooked past medium. USDA guidelines
recommend cooking to 145˚.
So what’s in a name? Whether you call it “bison” or “buffalo,” this
delicious red meat is a fantastic choice for an environmentally or
health-conscious consumer. Humanely raised bison is a great
addition to a healthy diet.
PAGE 23
in
the
F
Kitchen
or so many of us, this time of year invokes
memories or our childhoods, particularly
memories from the kitchen, where we’d create
holiday treats with family and friends. Try this
nostalgic cookie recipe that’s not only fast – it’s
guaranteed to succeed. Little hands will love
shaping the dough into balls and rolling them in
sugar. (Big hands will appreciate the fact that the
kitchen isn’t covered in food coloring, frosting
and sprinkles.) Best of all, if measured and rolled
carefully, the cookies come out perfectly round
and sparkly every time, requiring no additional
decoration to make them great for sharing with
neighbors or mailing in care packages. The sweet,
sticky molasses keeps them moist and chewy for
at least a week.
with
the
Kids
MOLASSES COOKIES
2 ¼ cups flour
1 tsp. baking soda
1½ tsp. Kowalski’s Ground Ginger
1¼ tsp. Kowalski’s Ground Cinnamon
½ tsp. Kowalski’s Ground Cloves
¼ tsp. Kowalski’s Ground Allspice
¼tsp. Kowalski’s Coarse Ground Black
Pepper
¼ tsp. kosher salt
12tbsp. unsalted butter, room
temperature
⅓ cup brown sugar
⅓ cup sugar
1 egg yolk, room temperature
1 tsp. pure vanilla extract
½ cup unsulfured molasses
- sugar for rolling
- parchment paper
In medium mixing bowl, whisk together first 8 ingredients; set aside. In large
mixing bowl, cream butter and sugars with an electric mixer until smooth and
light. Add egg and vanilla; beat until well-combined. Add molasses; beat until
well-combined. Add dry ingredients; beat on low speed just until you can no
longer see flour. Using your hands, roll 24 evenly-sized balls (about 1 ½"); roll
balls in sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake in a
preheated 375˚ oven until just barely set and puffy (10-11 min.), turning and
switching pans halfway through; cool on pan 5 min. Cool completely on wire
racks. Store in airtight container at room temperature up to 1 week.
Amount: 24 cookies.