At Home with ATASTEeITALY

Compliments of Kowalski’s
August - October 2015
THE JOY OF GOOD FOOD
At Home with
Kowalski’S
eITALY
TASTE
{
}
A
Red, White and Green Rigatoni (p. 17)
PASTA PERFECTION (p. 20)
EXPLORING ITALIAN WINES (p. 21)
OUR FAVORITE ITALIAN CHEESES (p. 18)
AT HOME WITH KOWALSKI’S IS WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS
WWW.KOWALSKIS.COM
thoughts from the
I
KOWALSKIS
f there is one question we get asked more than any other, it may be “When are you going
to build a store in MY neighborhood?” Excelsior residents have that question answered
this season as we proudly open our tenth store on Water Street. Excelsior is exactly what we
look for in a location for our markets: a tight-knit, engaged community full of personality and
a love of life. These are characteristics that define a Kowalski’s neighborhood. Fiercely loyal
to their friends and protective of that which makes their community extraordinary, Kowalski’s
shoppers are passionate about what makes their cities unique. It is for this reason that no two
Kowalski’s stores look the same. Each is defined by its location and the people who live near
it. They are living, breathing spaces full of the special energy of the special people who shop
them. We are always looking for new communities to join, and in response to that often-asked
question, we hope to be in YOUR neighborhood soon.
www.kowalskis.com
Several exciting annual events will be held in our markets this season, including the always
popular Local Event in August and Signature Event in October. This year we’re really excited to
host another special event, A Taste of Italy, on September 12. Accordingly, Italian food, flavor
and friendliness have inspired nearly this entire issue of At Home with Kowalski’s.
Several members of our leadership team were fortunate to visit Italy earlier this year in an effort
to bring you the best of the best imported Italian products and tastes. From cheese and wine
to lasagna dinner-making essentials, they scoured Italia for new goodies to share with you and
are excited to give you a chance to see and sample some of them this season.
Culinary Director Rachael Perron was also happy to eat and drink her way across the Italian
countryside in search of motivation and inspiration to share with you. She’s compiled a treasure
trove of Italian-inspired recipes for this issue, including, of course, recipes for pasta. She’s
passionate about cooking pasta perfectly and has compiled her best tips for preparing this
seemingly simple ingredient on page 20.
It seems everyone has been out and about lately in an effort to ensure that our customers
experience the best of everything. Our outgoing and incoming Meat and Seafood Directors
also got out of the office, pulled on their boots and spent some time checking in with some of
our favorite farmers and ranchers. You can read about their most recent travels on page 8.
As always, we love to see you in the stores!
Mary Anne Kowalski and Kris Kowalski Christiansen
STORE CALENDAR 8
Be sure to mark your calendar for some wonderful upcoming celebrations. Each market
hosts its own neighborhood celebration from 11:00 a.m. to 4:00 p.m. Please join us!
CHARITY GOLF EVENT
A BIG THANK YOU TO OUR
2015 PLATINUM SPONSORS
Pepsi, Kemps, Crystal Farms, Wells
Fargo, DS&B, UNFI, EFH Co., Oppidan
Investment Co. and Supervalu
Visit our website for more info:
www.kowalskis.com.
LOCAL EVENT - AUGUST 8
Experience the best tastes in town as you mingle with and sample products from some
of our favorite local producers and growers.
EXCELSIOR MARKET
& WINE SHOP
440 Water Street • 952-229-8300
[email protected]
GRAND AVENUE MARKET
1261 Grand Avenue
651-698-3366
[email protected]
WHITE BEAR LAKE MARKET
4391 S. Lake Avenue
651-429-5913
[email protected]
WOODBURY MARKET & WINE SHOP
8505 Valley Creek Road
651-578-8800
[email protected]
LYNDALE MARKET
5327 Lyndale Avenue S.
612-822-2935
[email protected]
UPTOWN MARKET & WINE SHOP
2440 Hennepin Avenue
612-377-3448
[email protected]
PARKVIEW MARKET
5615 Chicago Avenue S.
612-824-2430
[email protected]
EDEN PRAIRIE MARKET
16500 W. 78th Street
952-937-9585
[email protected]
STILLWATER MARKET
& WINE SHOP
5801 Neal Avenue N.
651-439-9161
[email protected]
EAGAN MARKET & WINE SHOP
1646 Diffley Road • 651-328-8300
[email protected]
EDITOR-IN-CHIEF
Rachael Perron, Culinary Director,
Kowalski’s Markets
[email protected] • 651-796-6043
PROOFREADER
Rachel Carlson, Kowalski’s Markets
DESIGN & LAYOUT
Hooker & Company
MINNESOTA GROWN CELEBRATION - SEPTEMBER
We’ll be celebrating the best Minnesota has to offer the entire month of
September. Come join the party!
www.hookerandcompany.com
A TASTE OF ITALY - SEPTEMBER 12
Explore the Joy of Good Italian Food at this special event featuring all the best tastes of
everyone’s favorite imported cuisine.
www.philaarrestadphoto.com
KOWALSKI’S SIGNATURE EVENT - OCTOBER 10
In addition to sampling our best Kowalski’s Signature items, you’ll get helpful tips and
recipe ideas and enjoy special features around the store!
To keep updated on all of our events, visit www.kowalskis.com or sign up for our
“Keep in Touch” program in stores.
PAGE 2
PHOTOGRAPHER
Phil Aarrestad
FOOD STYLIST
Maggie Stopera
www.maggiethefoodstylist.com
PRINTING & PRODUCTION
Visual Expressions • 612-729-1649
© Kowalski’s Companies, 2015
All Rights Reserved. www.kowalskis.com
getting Personal
I
f ever there was a foodie heaven, I think it would
look a lot like Italy. I love Italian cuisine, but then
again who doesn’t? Saying you don’t like Italian food
is like saying you don’t like puppies, rainbows or ice
cream! (Or maybe gelato.)
www.kowalskis.com
My first professional stage (internship) was at Torre
Guelfa in Figline Valdarno, less than an hour from
Florence. It was there I learned how much Italians
appreciate quality foods, respecting and honoring
all of the individual elements in every single dish.
Some of the simplest Italian dishes absolutely amaze
because each ingredient in every recipe stands on
its own. Torre Guelfa’s Chef Claudio Piantini certainly
taught me about Italian foods, flavors and cooking
techniques, but one of my most important
takeaways from working with him was how much
his warmth, generosity, consideration and
thoughtfulness impacted a diner’s experience.
Recently my husband Jerry and I celebrated our
20th anniversary in Tuscany, indulging in some of
the most exquisite food and wine we’ve ever had.
True, the location is pretty hard to beat; the setting
is impossibly romantic. But our meals were truly
special mostly because of who we shared them with:
Claudio, Sabrina, Vanessa and Federico from Torre
Guelfa, Umberto and John Paulo from La Chiusa in
Montefollonico, Elena and Nadia at La Bottega del
30 in Villa a Sesta. They were our chefs, servers,
hosts and friends, and they treated us like family,
reminding me again that perhaps the most special
aspect of dining in Italy is Italian hospitality.
More than anything else, my time in Italy has
influenced my culinary point of view: food
should be made from excellent ingredients
and served with love. So whether I’m making
meatloaf, enchiladas or linguine with clams,
I’m always making Italian.
Warmly,
Rachael
Share your favorite Italian recipe with me at
[email protected]. I’m also on Facebook
and Twitter at @chefRachael.
Photos (clockwise from top): Celebrating 20 years at Villa Cora, Firenze. Insalata Panzanella
at Ristorante Il Falconiere in San Martino. With my friend and mentor, Claudio Piantini.
Linguine with Seafood at Le Pool Bistrot, Firenze. Chianti country. Under the Tuscan sun.
Fried Zucchini Blossoms at Ristorante Torre Guelfa. Bruschetta Pomodoro at La Chiusa.
Background picture: Panna Cotta with Spun Sugar at La Chiusa.
PAGE 3
SIGNING OFF
W
e’ve signed off on a few new namesake products because, yes,
they’re just that good. Here’s a look at the items we’ve put our
name on this season:
KOWALSKI’S POMODORO SAUCE
In Italian, pomodoro means “tomato,”
and our newest fresh pasta sauce is
loaded with them. Tomato lovers
will appreciate this fresh, bright
sauce flavored with garlic and basil
on all of their favorite pasta dishes.
Find it in the Grab & Go Section of
the Deli Department and in the Dairy
Department near the Kowalski’s
Fresh Pasta. Look for it in our stores
mid-August.
Recipe shown on
chocolate cupcakes
with Kowalski’s Red
Raspberry Jam and
Kowalski’s Honey
Roasted Peanuts.
SIGNATURE
PRODUCT FOCUS:
www.kowalskis.com
kowalski’s
peanut butter
Creamy with just the right bit of nutty
texture and without any of the stuff you don’t
want (such as sugar or corn syrup), our new
easy-stir, easy-spread peanut butter is made
with just peanuts, peanut oil and salt. It’s the
choice to reach for in the Grocery Department.
Kowalski’s Fresh Peanut Butters and
Almond Butter are also available in the
Dairy Department.
PEANUT BUTTER FROSTING
½ cup Kowalski’s Peanut Butter
½ cup Kowalski’s Unsalted Butter, room temperature
1 tsp. vanilla
1 cup confectioner’s sugar
1 ½ tbsp. heavy cream (approx.)
KOWALSKI’S JAMS AND JELLY
Jammed with fruit and with a more spreadable texture than most jams and jellies,
our new Signature jams are ideal for biscuits, toast and, of course, PB&J. Find
Strawberry Jam, Strawberry-Rhubarb Jam, Red Raspberry Jam, Seedless Black
Raspberry Jam and Grape Jelly in the Grocery Department.
Makes about 1 ½ cups, enough for 12 cupcakes or 1
(9x13") pan of brownies.
DID YOU KNOW?
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.
Selection and availability of products and ingredients vary by market.
In an electric mixer fitted with a whip attachment, combine
peanut butter, butter and vanilla; beat until smooth. Scrape
sides of bowl; add sugar. Beat until sugar is completely
mixed in; scrape bowl and add cream. Beat until frosting is
light and fluffy (about 2 min.); add additional cream a bit
at a time, if needed, to reach desired consistency.
PAGE 4
Note:
• Make Quick Peanut Butter Frosting by beating a 14 oz.
container of room temperature Kowalski’s Signature
Buttercream Icing (from the Bakery Department) with
½ cup peanut butter and approx. 2 tbsp. cream.
in
the
T
Kitchen
hink outside the pizza box and challenge
the notion that pizza has to be flat! Our
recipe for Pizza Pull-Apart Loaf is fun and tasty
for kids and pizza lovers of all ages! You can
add chopped pepperoni if you’re in the mood
for meat, but we like it on a round Italian loaf,
simply loaded with cheese. It also works with
other shapes and varieties of artisan bread.
It’s a recipe that really delivers.
with
the
PIZZA PULL-APART LOAF
Kids
1 I talian Round Loaf (from the Artisan
Bread Table)
8 o z. pkg. Kowalski’s Shredded Pizza
Blend Cheese
½ cup Kowalski’s Salted Butter
1 tsp. Kowalski’s Pizza Seasoning
- chopped fresh Italian parsley, to taste
(optional)
- Kowalski’s Pizza Sauce, warmed,
for serving
Slice loaf 1" thick, leaving approx. ¼" of the base intact; turn loaf 90° and slice 1" thick
(again, leaving the base intact), creating a cross-hatch pattern on the loaf. Place loaf on
an extra-large piece of foil sprayed lightly with cooking spray. Sprinkle cheese over loaf,
getting between the cuts. Wrap bread completely in foil; bake on a baking sheet in a
preheated 375° oven until cheese is melted (15-20 min.). Remove bread from oven and
unwrap, leaving foil under the loaf to make cleanup easier. Increase oven temperature to
425°. Melt butter in a small dish in the microwave; stir in seasoning. Brush bread with
seasoned melted butter all over the top and in the cuts. Bake, unwrapped, until golden-brown
(about 10 min.). Cool slightly. Garnish with parsley; serve with sauce on the side for dipping. Serves 10.
www.kowalskis.com
PAGE 5
www.kowalskis.com
C
Stunning Sweets
onstantly experimenting with new products and new
ways of doing things is a way of life at Kowalski’s.
Perhaps nowhere is this quite as evident lately as in the
Bakery Department. The opening of our newest store in
Excelsior provided just the excuse the bakery team needed
to redouble their creative efforts in an all-out attempt to wow
our newest neighbors. The results are sweet new innovations
and inventions developed specifically to celebrate our
discriminating shoppers. Our latest creations are as delicious
as they are gorgeous, and you can try them all at any of our
ten Twin Cities markets.
CREAM PUFFS – Traditional French pâte à choux dough
and luxe fillings make our new cream puffs as tasty on your
tongue as they are beautiful to behold. Find these light and
airy delicacies in the Cake Case.
HIDDEN GEM:
DESSERTS – New choices like rich, sweet pots de crème,
smooth and velvety panna cotta and crispy-creamy cannoli
will tempt you with craveable flavors of chocolate, caramel,
sea salt, lemon, butterscotch and more. These individually
sized treats are made from scratch in our Mahtomedi bakery.
Find them in the Cake Case.
BOMBOLONI – Our newest Signature pastry is inspired by
an Italian doughnut of the same name, which is enjoyed in Italy
as a snack or dessert. Unlike our traditional filled doughnuts,
our bomboloni are very lightly sweetened and made with a
richer, more buttery, almost brioche-like dough. Baked fresh
in each store’s bakery with a variety of luscious fillings and
finishes chosen by the baker every day, one of them is sure to
become your new favorite. Find them in the Pastry Case.
BAKING POWDER BISCUITS – We’re baking fresh biscuits
in-store, too. Buttery, flaky and nicely moist with the perfect
crumb, they’re a great alternative to dinner rolls. These
buttery biscuits also make a wonderfully simple snack or
breakfast paired with a cup of coffee or tea. They’re available
in both traditional and savory flavors.
ALMOND TOFFEE SANDIES – A rich, buttery, crumbly,
almond-flavored cookie is the newest in our Signature cookie
lineup. Like all of our upscale, upsized homestyle cookies,
they’re baked fresh in every store. Generously sized 4-packs
and family-size boxes of mini cookies are both available.
COLLETTIES – The recipe for this buttery, crunchy and most delectable cookie
arrived in America in 1898, tucked into the pocket of 16-year-old Swedish immigrant
Mary Wickstrom, grandmother-in-law of Merci Merci Confections founder Elle Jenkins.
Elle named these lovely Swedish cookies for the tiny Maltese therapy dog she used
to take with her when she worked with young African-American men in the juvenile
detention system. Today, fifty percent of Colletties’ profits are donated to initiatives
and scholarships for young African-American men who want a second chance.
Look for both Almond and Lemon Colletties in the Bakery Department.
Selection and availability of products vary by market.
PAGE 6
IL FORTETO BOSCHETTO AL TARTUFO – This sweet, tender and
mild semi-soft cheese is made from a careful blend of sheep’s milk and
cow’s milk. This Tuscan cheese is aged with the shavings of white truffles.
LATTERIA SOCIALE MANTOVA GRANA PADANO – Like its more
famous cousin, Parmigiano-Reggiano, Grana Padano is a namecontrolled Denominazione di Origine Protetta (DOP) hard, aged cow’s
milk cheese from Italy’s Emilia-Romagna region. Grana Padano is
milder than Parmigiano-Reggiano, but it is a suitable substitute for
most Italian cuisines.
LATTEBUSCHE PIAVE – This raw cow’s milk cheese comes to us
from Veneto, Italy. There is a special sweetness in this hard cheese as
well as a higher level of protein, due to the cows being pasture fed. It
is protected by DOP.
LOCATELLI PECORINO ROMANO – This DOP cheese is made in
Rome from sheep’s milk. It is an aged hard cheese with a lovely pale
yellow hue. It’s peppery-sharp with a nice amount of salt flavor and is
used primarily as a grating cheese. Sprinkle it over pastas, salads,
pizza, vegetables and fish.
CASEIFICIO GIOVANNI INVERNIZZI TALEGGIO – This semi-soft
cow’s milk cheese from Lombardy is another DOP cheese. Its rough,
rosy crust has a slightly salty crunch from being washed with seawater
and gives this cheese personality. The soft, pale yellow interior is rich
and creamy in texture and has a pleasant, yeasty aroma. Try it melted
over grilled portabellas.
PALZOLA GORGONZOLA PICCANTE – Renowned for its lush
consistency, penetrating aroma and complex taste, this soft, pasteurized
cow’s milk cheese can be made in just two Italian regions: Piedmont
and Lombardy. Aged at least 90 days, it is sharper than its younger
counterpart, Gorgonzola Dolce. Gorgonzola is a DOP cheese as well.
6 eggs
1 ½ cups whole milk
1 tbsp. finely minced fresh thyme, plus more for garnish,
if desired
¼ tsp. hot sauce
1 tbsp. unsalted butter, plus more as needed
1 tbsp. olive oil, plus more as needed
1 loaf challah bread, sliced ¾" thick
¾cup freshly grated Latteria Sociale Mantova Grana
Padano (from the Imported Cheese Department), plus
more for serving
- Cucina & Amore™ pasta sauce, your choice of flavor, warmed
In a 9x13" glass baking dish, whisk together eggs, milk,
thyme and hot sauce. Working in batches, soak bread in
egg mixture for 1 ½ min., turning once. Melt 1 tbsp. butter
in 1 tbsp. oil on a nonstick griddle over medium heat. Use
a wadded paper towel to evenly coat griddle with melted
butter mixture. Just before cooking, sprinkle one side of each
piece of soaked bread with cheese; cook several slices at a
time, cheese side down, on the hot griddle until dark goldenbrown (2-3 min. per side), flipping once. Add more butter
and oil between batches, as needed. Serve with warm sauce
and additional cheese.
Serves 6.
Good to Know:
• Find challah bread on the Artisan Bread Table.
BAKED FONTINA
¾lb. Fontina Valle d’Aosta (from the
Imported Cheese Department), rind
removed, cut into 1" cubes
2 cloves garlic, minced
1 ½ tsp. finely chopped fresh rosemary
½ tsp. finely chopped fresh thyme
½ tsp. kosher salt
¼tsp. freshly ground Kowalski’s Black
Peppercorns
¼ tsp. crushed red pepper flakes
1 ½ tbsp. olive oil
Scatter cheese in the bottom of a 9-10" cast iron skillet or glass pie plate. Sprinkle garlic,
herbs, salt and peppers over cheese; drizzle with oil. Broil 5" from a preheated broiler
until the cheese is bubbly, melted and starting to brown. Carefully remove the pan from
the oven and place on a heatproof surface (the pan will be hot!). Serve immediately with
hunks of crusty bread. Serves 4.
A note about gluten: When served with gluten-free bread or crackers, this recipe is
gluten free.
PAGE 19
Selection and availability of products and ingredients vary by market.
www.kowalskis.com
COOPERATIVA PRODUTTORI LATTE E FONTINA VALLE
D’AOSTA – Fontina is an icon of agriculture in Italy’s tiny, Frenchspeaking Aosta Valley region. This aged raw cow’s milk cheese is best
regarded as a savory table cheese. It’s also wonderful for cooking. It’s
semi-firm but melts beautifully without losing its delicate, fruity-grassy
flavor. It is protected by DOP.
ITALIAN FRENCH TOAST
Our favorite
Y
italian cheeses
ou can’t talk Italian food without mentioning cheese. It’s an incredibly important part of Italian culture and culinary life. Some of
the most well-known cheeses in the world have their roots in Italy, and Italy is one of the biggest producers of cheese in all of
Europe. Italy’s iconic cheeses have a rich history. Even in this modern age, many of the best of them are produced in accordance
with long-held traditions and strict regulations that have endured for literally hundreds of years.
Our Imported Cheese Department is proud to offer a wide variety of cheeses inspired by Italian recipes (such as mozzarella, ricotta
and mascarpone) as well as a number of truly special cheeses imported from the finest Italian cheesemakers. A few of our favorites
are described on the next page.
www.kowalskis.com
ITALIAN CHEESE AND MACARONI
8 oz. dry cavatappi pasta, such as De Cecco® brand
2 ½ cups whole milk
2 ½ tbsp. unsalted butter
¼ cup finely diced onion
2 tbsp. flour
4 oz. (about 1 cup) diced Palzola Gorgonzola Piccante
(from the Imported Cheese Department)
4 oz. (about 1 cup) finely diced Giovanni Colombo
Fontina Fontal (from the Imported Cheese Department)
2 oz. (about ¼ cup) grated Kowalski’s Signature
Parmigiano-Reggiano Cheese (from the Imported
Cheese Department)
½ tsp. kosher salt
¼ tsp. freshly ground Kowalski’s Black Peppercorns
- Parmesan Breadcrumbs (from page 15)
- thinly sliced fresh basil, for garnish
Prepare pasta according to pkg. directions as you prepare the sauce. Heat milk in
a small saucepan, but do not boil; keep warm. In an extra-large oven-safe sauté
pan, melt the butter; add onion and cook over medium heat until translucent
and soft (about 5 min.). Whisk in flour; cook over medium-low heat for 2 min.,
whisking constantly. While continuing to whisk, add the warm milk. Cook and
whisk until thick and smooth (about 8 min.); sauce should bubble slightly as it
cooks but should not be allowed to boil. Remove pan from heat; whisk in cheeses,
salt and pepper. Stir hot, drained pasta into sauce. If desired, broil under a broiler
preheated to high until cheese darkens (2-3 min.). Let stand 5 min; garnish with
breadcrumbs and basil just before serving.
Serves 6.
Note:
• This pasta dish can also be enjoyed before baking if you prefer a looser,
creamier dish.
DID YOU KNOW?
Kowalski’s Signature Parmesan Cheese is incredibly
special. Officially labeled Caseificio di Cavola 993
Parmigiano-Reggiano, this raw cow’s milk cheese comes
from one of 12 small farms in Cavola, Emilia-Romagna,
Italy, in the Modena mountain region, 3,000 feet above
sea level. Farmers in the Cooperative di Sociale Cavola
produce small batches of cheese in a process eight
centuries old. Each wheel is aged for 24 months (as true
Parmesan must be according to DOP rules) directly on
the farm rather than in a warehouse, to produce a cheese
with superior flavor and texture. 993 has fruity, tropical,
almost pineappley aromas; characteristic nuttiness; low
acidity and a soft, moist paste with a delicate granular
texture. It has a slightly salty, rich, sharp and sweet flavor.
with
PAGE 18
Our favorite wine with this decadent
meal is Langhe Nebbiolo, a dark,
fruity Italian red from Piedmont.
GOOD F
OOD
S FOR G
OOD
™
A TABLE for ONE
TABLE for SOME
OR
A
Susan Moores, M.S., R.D. | [email protected]
connecting with food means nourishment, achievement, power and discovery
T
GATHER AROUND THE TABLE
here’s an interesting dichotomy at work these days.
In one “world,” food is talked about and marketed as
a means to an end, a tool for better health, quick energy, a
solution to a problem. It’s a linear,
logical and often impersonal view of
food. In another world, food is viewed
as a connector, nourishment for the
body and soul, an integral component
to well-being and the seeds, so to
speak, for a good life.
Not every meal needs to be, or can be, a social get-together,
but eating with others (minus technology) has significant
perks. Eating with friends or family:
Personally, I like the latter view.
• Influences you and those you eat
with. When you break bread with
adventuresome eaters, you may
become one, too. Dine with people
who eat healthfully and you’ll
probably follow suit in some way.
Eating together also provides an
opportunity for us to share our
interests in food with others, share
recipes and carry on traditions.
It can be both entertaining and
enlightening for everyone.
Plenty of cultures embrace the belief
that food matters to people on many
levels, but as hectic lives and
convenience consume us, the joy of
good food, preparing it, sharing it and
eating it can get lost in the shuffle.
Research suggests if we reclaim more
meaningful connections with what and
how we eat, we’ll be better (healthier)
for it. To seize on this concept:
EMBRACE YOUR KITCHEN
It’s the heartbeat of your home.
Culinary talent is not necessary to reap the benefits that
come from stirring things up in the kitchen. Cooking, in
whatever measure of skill you have:
•B
oosts confidence through accomplishment. There’s both
a goal and an immediate, tasty reward that comes from
achieving it.
• Eases anxiety because it requires our attention and focus.
•S
atisfies our curiosities and engages and fulfills our universal,
fundamental desires for knowledge and self-sufficiency.
• Entices and engages all of our senses, not just taste.
•T
ethers kids to stronger family relationships. Eating
family meals is linked with lower rates of substance abuse,
depression and risky behaviors as well as better school
performance and greater self-esteem. It establishes
important habits, offers opportunities to teach and creates
a lifetime of wonderful memories.
So much attention is placed on the nutritional aspects of
eating. While that is important, the psychological aspects of
how we eat are pretty influential to our health as well. Food
has so much to offer us on so many levels. Discover the joy
of eating well.
PAGE 7
www.kowalskis.com
• Is a chance to connect. With
everyone moving in opposite orbits,
the dinner table is a centering point.
Sharing a meal allows us to talk
with each other and learn important
things from those conversations.
GETTING TO THE SOURCE
K
owalski’s is proud to introduce our new Meat & Seafood Director, Troy Schmeling. Recently, Troy
and former Meat & Seafood Director Boyd Oase took a welcome tour of farms and ranches to
introduce Troy to some of the wonderful people who raise our food. Connecting with our providers on a
regular basis helps Kowalski’s ensure that our products are the best of the best. Visiting with our family
farmers on-property allows us to share and observe the values we have in common with our farmers and
ranchers, such as animal welfare, the environment, family, community and rural sustainability. It gives us
the confidence that we’re bringing top quality foods to our markets and your table – confidence we want
you to share and experience for yourself.
www.kowalskis.com
Farm visits also help us maintain the integrity of our Naturally Raised Standards. These well-defined
criteria are threefold: 1) no growth hormones, growth stimulants or antibiotics are ever administered to our
animals, 2) humane treatment policies are in place and 3) animals are raised on small family farms and
raised locally whenever possible. Working side by side with our partners and producers and maintaining a civic business relationship with
them is critical in this effort.
technique
t
a
e
m
PAN
[ROASTING]
When it comes time to put the grill away
this season, you might want to consider an
alternative technique that’s more seasonally
appropriate: pan roasting. This easy-to-master
basic technique combines a flash-in-the-pan
stovetop sear with the more even heat of
your oven. This is the way steaks and chops
are done in some of the finest steakhouses
because it combines ideal exterior texture
and taste with a perfectly cooked interior. It’s
perfect for thick steaks and chops but also
for whole tenderloins and thick steakhousestyle burgers. It’s even great for thicker pieces
of fish (especially firm-fleshed varieties like
salmon and halibut) and bone-in chicken. You
can use a cast iron grill pan or even a cast
iron skillet, but any heavy oven-safe pan that
conducts heat really well will work.
BASIC RECIPE FOR PAN ROASTED MEAT
- protein choice: thick pork or lamb chops, steaks or burgers; bone-in
chicken; or thick fish fillets
- kosher salt and freshly ground Kowalski’s Black Peppercorns,
if desired
- olive or canola oil, butter or combination
Let protein stand at room temperature for ½-1 hr., depending on size
(larger pieces can stand longer). Season protein with salt and pepper
to taste. In a cast iron or other heavy oven-safe skillet, heat a small
amount of oil or butter (enough to lightly coat the bottom of the pan)
over high heat until it shimmers but does not smoke. Add protein;
cook on one side until a moderately dark crust forms and protein
releases easily from the pan. Turn and cook until all sides are seared
in this manner. Move pan to a preheated 450° oven; cook until desired
doneness is reached, as measured with a thermometer. Remove from
oven; remove food from pan. Tent food loosely with foil and let rest
5 min. or more (larger pieces can rest longer) before serving.
PAGE 8
ITALIAN IMPORTS AVAILABLE AT KOWALSKI’S:
Pomodoro San Marzano – The original Italian San Marzano breed
of tomato (pomodoro in Italian) is grown outside Italy, including in the
United States. However, only canned San Marzano tomatoes grown
in the Valle del Sarno can be classified as Pomodoro S. Marzano
dell’Agro Sarnese-Nocerino and may display the Italian Denominazione
d’Origine Protetta (DOP) emblem on the label. San Marzanos are often
compared to Romas, although San Marzano tomatoes are thinner and
more pointed. Their flesh is also much thicker with fewer seeds, and
the taste is stronger, sweeter and less acidic than Romas or other
similar tomatoes.
Prosciutto di Parma – Prosciutto di Parma is protected by the
European Union’s Protected Designation of Origin (PDO) certification
system. True Prosciutto di Parma can only be made within the
geographical boundaries of the Parma production area, but even
hams produced in this region that do not meet the requirements set
by the producers cannot be branded with the official Parma Crown
certification; neither are they allowed to even bear the Parma name.
This air-cured ham has a delicate, balanced salty-sweet flavor and
tender, almost silky texture.
with
A crisp, white Pinot Grigio is
perfect for this meal.
RED, WHITE AND GREEN RIGATONI (from the cover)
7 o z. container DeLitia®
Mozzarella di Bufala
Campana, drained and cut into
½" dice (from the Imported
Cheese Department)
5 oz. baby arugula
3 oz. thinly sliced pancetta,
cooked crisp
- grated Locatelli® Pecorino
Romano (from the Imported
Cheese Department), to taste
Aceto Balsamico Tradizionale – Only two Italian consortia produce
true traditional balsamic vinegar (aceto balsamico tradizionale):
Modena and neighboring Reggio-Emilia, where this sweet-tart
condiment has been made the same way for nearly a thousand years.
Balsamic vinegar of Modena (aceto balsamico di Modena) is more
widely available, less expensive and – at least in the United States
– better known than aceto balsamico tradizionale. The term aceto
balsamico tradizionale is protected by both DOP and PDO. Aceto
balsamico di Modena bears the Italian Indicazione Geografica Protetta
(IGP) label and requires a minimum aging period of two months; when
labeled as invecchiato (aged), it must be aged at least 3 years.
In a large stockpot, cook pasta in boiling salted water until al
dente. Meanwhile, in a large sauté pan, heat olive oil over
medium-low heat. Add garlic; sauté until slightly golden (1-2
min.). Add tomatoes; increase heat to medium and cook 10 min.,
stirring occasionally. Season with salt and pepper to taste. In a
large serving bowl, toss hot drained pasta with warm sauce; add
mozzarella and arugula, tossing gently. Garnish with pancetta,
pecorino and pepper. Serve immediately.
Serves 4.
DID YOU KNOW?
• This may seem like a lot of oil in which to cook this amount of
garlic and tomatoes, but don’t worry. You need this much to coat
the noodles and arugula
Refillable bottles of Ariston Balsamic Vinegar di Modena
are available in the Bakery Department.
Notes:
• Cook pancetta in a nonstick skillet over medium-low heat, just
as you would bacon; drain on paper towels.
Parmigiano-Reggiano – Cheese cannot be called Parmesan unless it
conforms to PDO standards for Parmigiano-Reggiano, being produced
in Parma, Reggio-Emilia, Modena, Bologna or Mantova, Italy. Members
of the Consorzio del Formaggio Parmigiano-Reggiano follow strict
production standards and collectively market Parmigiano-Reggiano.
Grana Padano – Another PDO cheese, Grana Padano is one of
the world’s first hard cheeses, created nearly 900 years ago by the
Cistercian monks of Chiaravalle Abbey near Milan. Made in a similar
way to Parmigiano-Reggiano but over a much wider area and with
different regulations and controls, the younger Grana Padano is
distinctively grainy, milder, less crumbly and has a less complex flavor
profile than its more well-known cousin.
Find a recipe for Italian Stuffed Chicken on our website at www.kowalskis.com.
PAGE 17
Selection and availability of products and ingredients vary by market.
www.kowalskis.com
1 lb. dry rigatoni, such as De
Cecco® brand
¼ cup olive oil
4 garlic cloves, very thinly sliced
28 oz. can peeled San Marzano
tomatoes, drained and chopped
(such as Alessi brand
Pomodoro S. Marzano
dell’Agro Sarnese-Nocerino)
- kosher salt and Kowalski’s
C
oarse Ground Black Pepper,
to taste
a true taste eitaly
A
CHICKEN POMODORO
www.kowalskis.com
GOOD F
S FOR G
OOD
OOD
¼ cup flour
½ tsp. kosher salt and freshly ground
Kowalski’s Black Peppercorns, to taste
1 ½ lbs. boneless skinless chicken breasts,
pounded to an even ¼" thickness
2 ½ tbsp. cold unsalted butter, divided
1 tbsp. olive oil
¼ cup vodka
½ cup low-sodium chicken broth
2 tbsp. fresh lemon juice
½cup chopped, drained, San Marzano
canned peeled tomatoes (such as Alessi
brand Pomodoro S. Marzano dell’Agro
Sarnese-Nocerino)
3 tbsp. cream
4 oz. dry angel hair pasta, such as De
Cecco® Angel Hair Nests, prepared
while chicken cooks
3 tbsp. chopped fresh Italian parsley
s sparkling wine made outside the Champagne region in France cannot
be named Champagne, many Italian wines (like Chianti) and foods such as
cured meats, cheeses (like Gorgonzola, Piave and Asiago) and even certain fruits
and vegetables may not use certain names unless they adhere to very specific
standards. Conceived with care in specific geographical regions in Italy using
traditional techniques, they provide a continued standard for excellence that lasts
through generations, ensuring that the best Italy has to offer may be enjoyed in
your very own home. Some of the most well-known and beloved Italian imports
are available stateside in your local Kowalski’s Market (see page 17).
™
Combine flour, salt and pepper in a shallow
dish. Cut chicken breasts in half. Dredge
chicken in cornstarch mixture; shake off
excess. Melt 1 tbsp. butter and oil in a large
skillet over medium-high heat. Sauté
chicken in oil until dark golden-brown
and cooked through, turning once (9-10 min.
total). Move chicken to a warm platter; keep
warm. Remove pan from heat and add vodka,
scraping pan to remove brown bits; return
pan to heat and bring to a boil. Cook until
liquid almost evaporates (about 3 min.). Stir in
broth, lemon juice and tomatoes; cook, stirring
frequently, until most of the liquid evaporates
(about 3 min.). Remove from heat; whisk in
remaining butter and cream and season with
salt and pepper to taste. Serve chicken over
pasta, drizzled with sauce and sprinkled
with parsley. Serves 6.
Nutrition Information per Serving:
Total Calories
327
Total Fat
12 g
Saturated Fat
5g
Fiber
1g
Sodium
348 mg
This recipe is a great source of vitamins B6
and K, niacin and selenium.
with
Fruity Valpolicella Classico is
wonderful with this light dinner.
PAGE 16
meaty
T
with
Try a Barbera d’Asti with
this meaty main dish.
mushrooms
ransform your favorite meals and make them more healthful
and nutritious with mushrooms. They’re easy to combine
with ground meats and poultry to cut fat and calories as well as
add vitamin D and umami (oo-MAH-mee) flavor. Derived from
the Japanese word umai, meaning “delicious,” umami is a taste
sensation often described as savory, rich, intense or meaty.
Technically it relates to a high level of glutamates; culinarily, it is
associated with deep, complex taste.
½ lb. mushrooms, finely chopped
½ cup finely chopped onion
¼ tsp. kosher salt
1 tbsp. finely minced garlic
¾cup Kowalski’s Signature Kalbi
Marinade
1 bunch thinly sliced green onions
(green and white parts), plus more
for garnish
1 cup breadcrumbs
1 egg, lightly beaten
1 lb. ground pork
- sesame seeds, for garnish
Heat a large nonstick skillet over medium-high heat; spray lightly with
cooking spray. Sauté mushrooms and onion with salt in skillet until dark
golden-brown and liquid fully evaporates (about 8 min.). Add garlic; cook
1 min. Remove mixture from heat and cool to room temperature. Whisk
together marinade and green onions in a small mixing bowl. In a large
mixing bowl, whisk together ½ cup marinade mixture, breadcrumbs and
egg; mix in pork and cooled mushroom mixture. Using damp hands, shape
into 16 evenly sized meatballs. Bake on a parchment paper-lined baking
sheet in a preheated 400° oven until done (about 20 min.). Remove from
oven and let stand 5 min. Heat a large skillet over medium-high heat; add
cooked meatballs and remaining sauce to the pan. Cook and stir until sauce
thickens and glazes the meatballs (2-3 min.). Serve immediately, garnished
with green onions and sesame seeds.
Serves 4.
GOOD F
™
MUSHROOMY MEATLOAF
½lb. mushrooms, finely
chopped
½ cup finely chopped onion
¼ tsp. kosher salt
1 tbsp. finely minced garlic
1 lb. 93% lean ground beef
1 cup breadcrumbs
1 cup finely chopped kale
2.8 oz. tube sun-dried tomato
purée, such as Gia® brand
¼cup julienne-cut sun-dried
tomatoes in olive oil, drained
and blotted dry
¼cup Kowalski’s Shredded
Parmesan Cheese
¾ oz. finely chopped fresh basil
1 egg, lightly beaten
¼tsp. freshly ground
Kowalski’s Black Peppercorns
Heat a large nonstick skillet over medium-high heat; spray lightly
with cooking spray. Sauté mushrooms and onion with salt in skillet
until dark golden-brown and liquid fully evaporates (about 8 min.).
Add garlic; cook 1 min. Remove mixture from heat and cool to room
temperature. In a large mixing bowl, using your hands, completely
combine mushroom mixture with remaining ingredients. Shape into
a loaf and place in a 9x5" loaf pan. Bake in a preheated 350° oven
until a thermometer inserted in the center of the loaf reaches 160°
(about 60 min.); temperature will increase as meatloaf stands.
Remove from oven and let stand, covered loosely with foil, for
5-10 min. before serving. Serves 6.
A note about gluten: When made with gluten-free breadcrumbs, this
recipe is gluten free.
Nutrition Information per Serving:
Total Calories
195
Total Fat
11 g
Saturated Fat
3g
Fiber
2g
Sodium
270 mg
This recipe is rich in vitamins A,
B12, C, K and zinc.
DID YOU KNOW?
WITH
Kowalski’s Signature Mushrooms are the only source
of vitamin D in the produce aisle. Kowalski’s Portabella
Mushroom Caps and Sliced Portabellas each provide
100% of the daily value for vitamin D, which helps build
and maintain a strong immune system, helps reduce
inflammation in the body and helps build and maintain
strong bones by helping the body absorb calcium.
These flavorful meatballs are
great with a Golden Ale.
PAGE 9
Selection and availability of products and ingredients vary by market.
www.kowalskis.com
KALBI MUSHROOM MEATBALLS
S FOR G
OOD
OOD
Parmesan cheese, fish sauce, soy sauce, tomato paste, anchovies,
Cheddar cheese and Worcestershire sauce also have high
concentrations of glutamates, which increase the umami effect in
your recipes. Pairing one of these with mushrooms, beef or pork,
as we have done in these recipes, multiplies their effect.
DINNER FLY
on
the
A
t the end of a long day, making a meal sometimes requires more energy and time
than many of us have left. That’s where Kowalski’s Signature Rotisserie Chicken
comes in. Giving new meaning to “dinner on the fly,” these birds make putting supper
on the table a snap.
Of course you can enjoy this meal-maker right out of the package, perhaps with a bit of
steamed brown rice or roasted potatoes and a simple salad or grilled veggies, but our
rotisserie chicken also makes a super ingredient in a wide variety of fast, flavorful dishes.
Each of these recipes take just 10-20 minutes max.
www.kowalskis.com
Our birds are all natural Amish-raised chicken (that means no added hormones or
antibiotics – ever!), and they’re bigger, plumper and juicier than those you’ll find
anywhere else. Seasoned with our award-winning Signature Rotisserie Seasoning
and slow-cooked to seal in the flavor, this award-winning rotisserie chicken is filled
with extraordinary taste to the last bite.
DID YOU KNOW?
You can also find chilled shredded white meat from our
rotisserie chickens in the Grab & Go Section of the
Deli Department.
KOWALSKI’S CHICKEN
CHILAQUILES
16 oz. jar Kowalski’s Enchilada Sauce
1 c up Kowalski’s Salsa (your choice of
mild, medium or hot)
1 cup chicken broth
- kosher salt and freshly ground Kowalski’s
Black Peppercorns, to taste
14 oz. bag Kowalski’s Yellow Tortilla Chips,
crushed slightly
1 c up finely shredded Kowalski’s Signature
Rotisserie Chicken, warmed
1 c up crumbled queso fresco (from the
Imported Cheese Department)
- garnishes, your choice: thinly sliced red
onion, sliced avocado, sliced jalapeños,
fresh chopped cilantro and sour cream or
plain yogurt
In an extra-large skillet over medium-high
heat, stir together sauce, salsa and broth.
Bring to a boil; reduce heat to medium and
cook, stirring occasionally, until slightly
thickened (3-5 min.). Season sauce to taste
with salt and pepper. Add chips to pan; stir
to coat, softening chips slightly. Divide wet
chips between 4 serving plates; top with
chicken and cheese. Garnish to taste; serve
immediately.
Serves 4.
WITH
PAGE 10
Try this dish with a Pilsner.
Selection and availability of products and ingredients vary by market.
CREAMY SPINACH PENNE WITH
PARMESAN BREADCRUMBS
16 oz. dry penne rigate, such as Rustichella d’Abruzzo brand
1 ½ tbsp. olive oil, plus more for serving
1 small yellow onion, diced
5 oz. baby spinach, stemmed if desired
- kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
8 oz. mascarpone cheese
- Parmesan Breadcrumbs
- thinly sliced fresh basil, for garnish
with
Try this pasta with a glass of
fruity, dry Greco, a white from
southwestern Italy.
with
We like this sandwich with an Italian
white, such as Falanghina.
Cook pasta according to pkg. directions (do not overcook); near the end
of cooking time, scoop approximately ¾ cup of pasta cooking water
from the pot and reserve. While pasta cooks, heat oil in a large sauté
pan over medium-high heat; sauté onion until softened (about 5 min.).
Add spinach, cooking just until wilted (1-2 min.); season with salt and
pepper and set aside. Drain pasta; return to cooking pot and add cheese.
Stir pasta and cheese together, adding hot reserved pasta water a bit at a
time until sauce reaches desired consistency (you may not use all of the
water). Fold in spinach mixture. Adjust seasonings and serve
immediately, garnishing individual portions with Parmesan Breadcrumbs,
oil, salt, pepper and basil.
Serves 4.
www.kowalskis.com
PARMESAN BREADCRUMBS: Spread ¼ cup Italian-style
breadcrumbs on a rimmed baking sheet; bake in a preheated 400° oven
until golden-brown (about 3 min.). Let cool on pan 5 min. Transfer to
a shallow dish; whisk in ¼ cup freshly grated Kowalski’s Signature
Parmigiano-Reggiano Cheese and set aside.
CRISPY WALLEYE SANDWICHES
1 cup panko breadcrumbs
½ cup slivered almonds, finely chopped
1 ½ tsp. kosher salt
2 eggs, beaten
1 ½ lbs. (approx.) boneless skinless walleye fillets (4 pieces)
¼ cup canola or olive oil
½ cup Kowalski’s Dill Dip (from the Grab & Go Section of the
Deli Department)
2 tbsp. finely chopped drained capers
2 Kowalski’s Take & Bake Mini Rustica Italian Loaves, baked and sliced
horizontally in half
- garnishes, to taste: shredded lettuce, sliced tomatoes, thinly sliced red
onion and sliced Peppadew™ peppers
Combine breadcrumbs, almonds and salt in a pie plate; set aside. Whisk
eggs in a medium bowl; dip each fillet in egg, then coat both sides with
breadcrumb mixture. Place fish on a wire rack and let air-dry 15 min.
Heat oil in a large nonstick skillet over medium-high heat; add fillets.
Cook until breading is golden-brown and fish is cooked through (6-8
min.), turning once. While fish cooks, stir dip and capers together in a
small mixing bowl. Spread cut bread with dill-caper mixture; place a
piece of fish fillet on each roll. Garnish to taste; serve immediately.
Serves 4.
Good to Know:
•F
ind Kowalski’s Take & Bake Mini Rustica Italian Loaves in the
Bakery Department.
Selection and availability of products and ingredients vary by market.
PAGE 15
A Crumby situation
U
sed as a binder in recipes for meatloaf, meatballs, crab cakes and
more, breadcrumbs may be most beloved for the texture they bring
to dishes in which they are used as a crunchy coating or topping. Several
types of packaged breadcrumbs are convenient to have on hand at all
times, each useful for various recipes and purposes:
PANKO – These Japanese-style breadcrumbs have more texture than
traditional breadcrumbs and are especially great for adding extra crunch
and amping up the mouthfeel of delicate fried foods like fish.
TRADITIONAL BREADCRUMBS – Commonly available as both “plain”
and “seasoned” (typically flavored with things like garlic, dried herbs and
cheese), these breadcrumbs make the best binders. They may be used in
combination with panko when a little more texture is desirable, but not too
much. They are great for adding light crunch to vegetable gratins,
casseroles and pasta dishes.
www.kowalskis.com
GLUTEN FREE – Traditional (including seasoned) and panko-style glutenfree breadcrumbs can be successfully substituted for non-gluten-free
breadcrumbs in most recipes, if necessary.
OTHER – Matzo meal and cornflake or cracker crumbs are fairly
exchangeable for traditional breadcrumbs.
All categories of crumbs are fairly interchangeable in a
ratio of 1:1. However, keep in mind that whenever
substitutions are made, some variation in
texture from the original recipe should
be expected. For the most part,
plain, seasoned and
whole-wheat crumbs can
be used interchangeably.
CHICKEN PARMESAN
1 cup breadcrumbs
½ cup panko breadcrumbs
½cup freshly grated
Kowalski’s Parmesan
Cheese, plus more for
serving
4 b oneless skinless
chicken breasts, pounded
to an even ½" thickness
- kosher salt and freshly
ground Kowalski’s Black
Peppercorns, to taste
½ cup flour
2 eggs, lightly beaten
1 tbsp. unsalted butter
1 tbsp. olive oil
16.8 oz. jar Cucina &
Amore™ pasta sauce,
your choice of flavor
4 s lices Kowalski’s
Provolone Cheese
(about 4 oz.)
- prepared spaghetti
noodles, such as
Garofalo brand
2 tbsp. chopped fresh
Italian parsley and/or
fresh basil
Combine breadcrumbs in a shallow dish; whisk in
Parmesan cheese and stir to combine. Season chicken
liberally with salt and pepper. Place flour and eggs
in separate shallow dishes. Working in batches, coat
chicken in flour, shaking off excess. Dip floured
chicken in egg, then coat with crumbs, pressing to
adhere. Place chicken on a wire rack and let air-dry
15 min. Melt butter in oil in an extra-large skillet over
medium-high heat. Sauté chicken until golden-brown
and cooked through, turning once (about 4 min. per
side). While chicken cooks, heat pasta sauce on the
stovetop or in the microwave. Top each piece of
cooked chicken with a slice of provolone cheese; place
on a baking sheet under a preheated broiler until cheese
browns and bubbles (1-2 min.). Serve chicken on top of
hot noodles and topped with warm sauce; garnish with
Parmesan cheese and herb(s).
Serves 4.
TASTY TIP
Several of our recipes call for you to let
breaded chicken, fish, etc., air-dry on a
wire rack for 15 minutes before cooking.
This helps the crumbs to adhere to the
food, preventing them from falling off while
cooking or on your plate. It’s a great
practice to adopt for similar recipes using
a 1-, 2- or 3-step breading technique.
with
PAGE 14
A Chianti or other Sangiovesebased red wine is traditional with
this Italian favorite.
with
We like this fragrant soup with
a glass of Pinot Bianco.
Many Asian dishes pair nicely with
a crisp, spicy Gewürztraminer.
THAI CHICKEN CHOWDER
CHICKEN FRIED RICE
1 tbsp. olive oil
½ lb. sweet potato or yam, peeled, in ½" dice
2 bunches green onions, thinly sliced, plus more for garnish
1 red pepper, cut into ¼" dice
2 stalks celery, sliced ¼" thick
3 oz. snow peas, chopped into ½" pieces
1 ½ tsp. finely minced fresh gingerroot
2 cloves garlic, finely minced
2 ½ cups chicken broth
1 cup shredded Kowalski’s Signature Rotisserie Chicken
14 oz. can coconut milk
2 tbsp. freshly squeezed lime juice
1 tsp. chile-garlic paste
¾ oz. fresh cilantro, finely chopped
- lime wedges and fresh basil leaves, for garnish
3 tbsp. peanut oil, divided
2 large eggs, lightly beaten with a pinch of kosher salt
5 oz. Kowalski’s Sliced Shiitake Mushrooms
½ cup matchstick-cut carrots
¼ tsp. kosher salt
4 thinly sliced green onions (white and green parts)
1 clove garlic, finely minced
½ tsp. chile-garlic paste
¼ tsp. ground ginger
1 tsp. sesame oil
3 cups cold leftover cooked long grain rice
2 tbsp. soy sauce, plus more for passing at the table
2 cups shredded or chopped Kowalski’s Signature Rotisserie Chicken
½ cup frozen peas, thawed
- freshly ground Kowalski’s Black Peppercorns, to taste
Heat oil in a deep pot over medium heat. Sauté potato, onions, pepper,
celery and peas in oil just until potatoes begin to soften (7-9 min.). Add
ginger and garlic; cook 1 min. Stir in broth; bring to a boil. Reduce heat
to low; cover and simmer 10 min. Stir in chicken, coconut milk, lime
juice and chile-garlic paste; heat through, but do not allow to boil.
Garnish individual bowls with cilantro, lime and basil. Serves 8.
In an extra-large nonstick skillet over medium-high heat, heat 1 tbsp.
peanut oil until shimmering but not smoking. Add eggs; when the edges
begin to bubble, push the eggs to the center of the pan. Cook and stir until
nearly cooked, breaking eggs into small clumps as they cook. Remove
eggs from pan and set aside. Return pan to heat and heat remaining
peanut oil; add mushrooms, carrots and salt. Cook and stir until well
browned (about 5 min.). Add onions, garlic, chile-garlic paste and ginger;
cook and stir until fragrant (about 1 min.). Add sesame oil and rice;
stir-fry until rice is hot and starting to get crispy on the edges (2-3 min.).
Stir in soy sauce. Add chicken, peas and reserved egg; cook and stir until
everything is hot (2-3 min.). Serve immediately with soy sauce and
pepper to taste.
Serves 4.
A note about gluten: When using gluten-free broth, this recipe is
gluten free.
DID YOU KNOW?
Our large, juicy birds yield a lot of chicken for use in
these recipes. One bird will yield approximately 3 cups
of shredded chicken.
A note about gluten: When gluten-free tamari is used instead of soy
sauce, this recipe is gluten free.
Good to Know:
• Find chile-garlic paste and sesame oil in the International Foods Aisle.
Selection and availability of products and ingredients vary by market.
PAGE 11
www.kowalskis.com
with
EDITOR’SPicks
CARAMEL
cuties
Luvafoodie Sea Salt Caramels
are slow-cooked in small batches
using old copper pots, then cut and
wrapped using a 1940s-era caramel
wrapper to provide a vintage look and
appeal. These made-in-Minnesota
confections feature natural salts from
France, Brazil and the West Coast of
the United States. They’re also NonGMO and gluten free. Several great
flavors, including Sea Salt Bacon,
are available.
nutty butter
www.kowalskis.com
Yummy no-stir peanut butters from the cozy little Peanut Butter
& Co. sandwich shop in New York City have arrived. They’re all
natural, kosher and gluten free.
A
Classier
KETCHUP
Sir Kensington’s Condiments are more
refined because they’re less refined. Their
ketchup has less salt and sugar than
alternatives, and their mayo is made from
cage-free eggs, smooth sunflower oil and
aromatic seasonings with less saturated fat
than other brands. Like all Sir Kensington’s
products, their award-winning mustard is
GMO free.
in full
bloom
Seasonal flowers from
the Floral Department
make every room joyful
and inviting. Pick up a
Signature Bouquet or
make your own
arrangement with single
varietals. Roses,
sunflowers and other
summer stunners make
great pick-me-ups for you
or a friend.
BREAKFAST
LOVERS
Founders Hannah and Brady brought
back more than photos from their
honeymoon in New Zealand – they
brought authentic recipes for this muesli.
Fall in love with breakfast again with
Seven Sundays, a simple cereal made
with no refined sugar that is similar to
but less processed than granola. Made
in Minnesota, these morning-makers are
all natural and Non-GMO. Several flavors
are available in both bags and cute
little cups called “Minne”s
(short for Minnesota).
PAGE 12
sweet
SPREADS
Organic Premium Spreads from
Crofter’s are sweetened with
Rainforest Alliance-certified organic
cane sugar sourced from the Green
Cane Project. These Non-GMO
products contain one-third less sugar
and fewer calories than standard
jams, fruit spreads and jellies.
Years ago while traveling and working in
the tropics of Central America and Africa,
Joe Whinney fell in love with the land and
the people farming there but recognized an
injustice in the way that both were being
exploited. Wanting to do something to
make a difference, he pioneered a supply
of organic cocoa beans into the United
States in 1994. Today, Theo announces the
very first fair trade peanut butter cup! It’s
organic, soy free, palm free and made from
the same delicious, organic, fair trade and
Non-GMO fine artisan chocolate used in
the popular Theo chocolate bar line.
kale
Rhythm Superfoods Kale Chips are crispy snacks
packed with the nutritional power of kale. This
sweet organic kale is gently air-crisped and tossed
with hand-crafted dressings in a variety of flavors.
spread some
GOOD
Each jar of Endangered Species’ velvety smooth Cocoa
Spread generates funds for wildlife and supports fair trade
and Non-GMO farming. These all natural spreads are made
with top quality cocoa and come in original,
almond and hazelnut varieties.
Flowers are available in the Floral Department. All other items can be found in the
Grocery Department. Selection and availability vary by market.
PAGE 13
www.kowalskis.com
CANDYMAN
crispy
pasta perfection
A
staple of Italian cuisine, imported dry Italian pasta is an affordable luxury that almost
everyone can agree on. The best Italian pasta is made from 100% durum wheat
semolina, a coarse grind of an especially hard wheat that has a high protein content (which
helps pasta retain its shape and firmness while cooking). Pasta is generally classified as
long, short or filled. Long pasta may be round or flat (such as
spaghetti or linguine). Short pasta may be tube-shaped, twisted,
How much dry pasta do I need?
bent into elbows or formed into shells or other special shapes (think
Most recipes specify a dry weight of pasta
before cooking, making it easy for a
penne or rigatoni). Filled pastas include the popular ravioli and
shopper to purchase the needed amount.
tortellini. Pasta is inexpensive, lasts a long time and is easy to make,
4 ounces of uncooked short pasta is
but getting the best from your pasta requires attention to a few
approximately 1 cup of dry noodles and
important details.
will yield about 2 ½ cups of cooked pasta.
4 ounces of uncooked long pasta equates
to a roughly 1" diameter “bunch” of dry
Tips for Preparing Perfect Pasta:
noodles and will yield just about 2 cups
Pasta should be cooked in a large pot of boiling salted water. A
of cooked pasta.
large pot and a lot of water will ensure that the pasta cooks evenly
and doesn’t stick together or to the bottom of the pot. The boiling
water doesn’t need to be overly vigorous, but the water should be moving fast enough to
keep the pasta in motion. For 1 pound of pasta, you need a pot that holds at least 4 quarts
of water. To ensure the best tasting pasta, the salted water should taste like sea water.
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GOOD QUESTION
Some people believe oil added to the cooking water is effective in preventing the aforementioned
sticking, but it also has the unwanted effect of coating the pasta so that sauce won’t stick.
The correct pot size, an adequate amount of water and a proper boil is a better total solution.
Pasta should be tender but still firm when done – what the Italians call “al dente.” The time
indicated on a package is only a guideline. The most effective way to assess doneness is
to take a piece of pasta from the pot several minutes before you think it will be done and
chew it. Keep checking every 30 seconds or so after that.
TASTY TIP
Before draining pasta, scoop a bit of cooking water from
the pot and set it aside (½ to 1 cup is usually sufficient,
Fresh pasta takes less time to cook than
dry
pasta. All of the other tips here apply.
depending on the recipe). This warm, starchy liquid can be
added as needed to adjust the consistency of sauce in a
final dish. After draining pasta, toss it with sauce right away. This prevents the noodles from
sticking together and helps the sauce cling to and flavor the pasta. Never rinse cooked
pasta unless a recipe specifically says to do so (as is occasionally the case for some cold
pasta salads). To enjoy pasta the way Italians do, use just enough sauce to coat it without leaving a
big puddle on the bottom of the plate. Thinner, simpler sauces are great with long, thin
noodles; thicker, chunkier sauces are wonderful with pasta that has “nooks and crannies,”
such as shaped and twisted short noodles.
DID YOU KNOW?
In Italian, the phrase al dente (ahl-DEN-tay) means “to the tooth.” The term is used to
describe the preferred degree of doneness for pasta. Al dente noodles have a slight
resistance or “chew” to them. You should be able to bite through properly cooked pasta
cleanly, without having the pasta stick to your teeth, and you should not be able to tear
it using only your lips or gums – you actually need teeth to eat pasta “to the tooth!”
PAGE 20
Selection and availability of products and ingredients vary by market.
A
guide
to some of
wines
ITALY’S MOST FAMOUS
Il Villarium, Borgo San Felice.
classification
O
In order to select a great bottle of Italian wine, it’s
helpful to know some basics about labeling.
REGION: Many Italian wines commonly
employ the European tradition of labeling the
wines according to its region of origin.
VARIETAL: Roughly half of the Italian wines
available list the varietal (grape type) on the
label in a practice similar to that of the United
States, Australia, Argentina and New Zealand.
CLASSICO: This term can be found on labels
from Valpolicella, Chianti, Orvieto and Soave.
It refers to a subregion, usually the oldest and
most significant vineyards of that area.
SUPERIORE: Historically, vineyards capable
of producing wines with a higher alcohol
content were considered superior and were
labeled as such.
RISERVA: Some regions have regulations for
extended aging before release. This helps to
develop character and bouquet. The length of
time depends on the region.
Selection and availability of products vary by market.
• Varietals used and the maximum and minimum percentages in blends
• Allowable yield of grapes per hectare and total gallons produced
• Vinification methods for some wines, such as Amarone
• Aging methods and length of aging for wines labeled riserva
other classifications include:
DOCG (Denominazione di Origine Controllata e Garantita) is the highest level
of certification and is reserved for Italy’s most important regions. The regulations
are by far the most rigorous, and the wines are often judged by an official
panel to ensure they are typical of the region.
VdT (vino di tavola or table wine) is the lowest level of certification and is
usually held for bulk wine, most of which is not exported.
IGT (Indicazione Geografica Tipica). Until 1992, if a wine fell outside the
guidelines set by the DOC, it was required by law to be labeled as VdT.
This included even such top quality wines as “Super Tuscans” (see page 23).
The IGT designation was created to remedy that oversight.
Despite labeling, there is great wine to be had in all categories. In Italy, as
everywhere, there are good producers and better producers, good vintages
and not-so-good vintages. Producers that fall short of specifications sometimes
do so by choice, electing to vary the grape varietals used in the blend
or stray from guidelines for barrel time or bottle aging. Such wines are not
necessarily of lesser quality. Kowalski’s Wine Specialists do some of the
heavy lifting on this point so that you can be sure that no matter which bottle
you select, all of the wines we carry are special and of great quality.
PAGE 21
www.kowalskis.com
E
L
T
T
O
B
N THE
In 1966 Italy instituted a certification system to assure consumers that the
wine in their bottle met certain quality guidelines and was produced solely in
the region stated on the label. Any wine region with legally demarcated
boundaries could apply for this official certification known as DOC,
Denominazione di Origine Controllata. DOC remains the most common
certification, with over 330 qualifying regions. The DOC of each region regulates:
www.kowalskis.com
IN
E
L
T
T
O
B
E
H
T
Among the defining characteristics of many Italian
wines are the unique grape varietals used to make
them. These include Nebbiolo, Sangiovese, Barbera,
Garganega, Sagrantino and Trebbiano. But grapes
used around the world appear in Italian wine,
too – Merlot, Cabernet Sauvignon, Pinot Noir and
Chardonnay among them. A complete look at the
more than 500 protected wines in Italy would require a
book, but here we look at the special characteristics of
but a few of Italy’s most famous DOCG wines.
whites:
GAVI – Named for the municipality at the center of the region, this
dry wine from Piedmont is sometimes also called Cortese di Gavi,
an indication that it is made exclusively from Cortese grapes. Gavi
became a DOCG wine in 1998 and is considered one of Italy’s
best white wines. It is typically light and crisp with moderate
acidity. For this reason, it is often paired with seafood.
GRECO – This style of wine is named for the ancient Greek Greco
grape variety. The most popular is Greco di Tufo, a DOCG wine
produced in Campania. It is generally dry and fruity with hints of
smokiness and toasted nuts.
SOAVE – This extremely popular dry Italian white wine from the
Veneto is principally made from Garanega grapes, but Trebbiano
and Chardonnay grapes are also used. It is characteristically
scented with flowers and herbs and has tropical fruit, orchard,
almond, mineral and citrus flavors. The town of Soave lies near the
center of the Soave region, which includes both DOC and DOCG
zones. The DOCG designation is known as Soave Superiore;
both zones have both general and classico designations.
VERMENTINO – One of the most recognized Vermentinos is
Vermentino di Gallura, produced in Sardinia from Vermentino
grapes. It is typically light, fruity and crisp with moderate to
mild acidity.
PAGE 22
sparklers:
ASTI AND MOSCATO D’ASTI – These similar white wines,
produced in Piedmont from Muscat grapes, are semisweet to
sweet with fresh grape, orange, apricot and honey flavors. They
are meant to be enjoyed very young. Asti is a true sparkling wine;
Moscato d’Asti is semi-sparkling, sweeter and lower in alcohol.
Asti was once known as Asti Spumante, but it was shortened to
just Asti (trying to shed its somewhat shady past) when it became
a DOC in 1994. Asti is often enjoyed as an apéritif before dinner,
Moscato d’Asti as a digestif after dinner.
PROSECCO – Made in the Veneto from Glera grapes, this
increasingly popular sparkling white wine may be brut, semi-dry
or dry (in order of increasing residual sugar) and may be either
frizzante (lightly sparkling) or spumante (fully sparkling). Prosecco
is typically crisp, fresh, light and easy to drink. It is often served
chilled as an apéritif.
WHITES TO WATCH:
Two of our favorite Italian whites are not DOCG wines but are worth
looking for. Orvieto is an interregional DOC wine made in both Lazio and
Umbria. It is dry and easy to drink, made classically from a blend that
features Trebbiano and Grechetto grapes. Falanghina is named for and
made from one of the oldest grape varieties in Italy, which is grown in
Campania. Golden-hued Falanghina wines feature balanced acidity with
the flavors of apple, subtle spices and vanilla.
Selection and availability of products vary by market.
reds:
BARBERA D’ALBA AND BARBERA D’ASTI – These wines from the Piedmont
region in Northwest Italy are made from Barbera grapes. The best of these wines
exhibit a ripe currant flavor with a bit of smokiness. Barbera d’Alba is the slightly darker,
more robust of the two and should be consumed within 3-4 years. Barbera d’Asti is
more elegant with more of a red fruit profile and may be consumed earlier. They are
both referred to commonly as Barbera.
BAROLO – Barolo may be Italy’s most prestigious wine. Made in the Piedmont region
from Nebbiolo grapes, the earliest Barolos were less sophisticated and sweeter than
their modern counterparts. Barolos must be aged a minimum of 3 years, two of them
in oak. Riservas are aged 4 years. Young Barolos can be tight and somewhat
inaccessible, but with years (at least 5) they soften and are revered for their rich,
chocolaty, earthy and slightly floral taste and aroma. In general, Barolo ages well,
sometimes 10 or more years, and most of them can last for many decades.
BARBARESCO – Like Barolo, Barbaresco is made in Piedmont from Nebbiolo grapes,
but there are key differences between these wines, one of which points to the importance
of microclimates. In this DOCG, the climate is noticeably warmer and drier than in the
Barolo region. Grapes ripen earlier, making these wines easier to drink when they are
young. Typically, Barbaresco is dry, rich and somewhat spicy. www.kowalskis.com
BRUNELLO DI MONTALCINO – Brunello di Montalcino (or simply Brunello) can only
be made from 100% Sangiovese Grosso grapes, which are known in Montalcino as
Brunello. This powerful, structured, very dark red wine has one of the longest aging
requirements in Italy. It is produced in Tuscany.
CHIANTI – In the mid-19th century, Baron Bettino Ricasoli fashioned what is now the
official Chianti blend using small amounts of Canaiolo and Malvasia in combination with
mostly Sangiovese grapes. The Chianti region in Tuscany has 8 official zones: Classico,
Rufina, Colli Aretini, Colli Fiorentini, Montespertoli, Colline Pisane, Colli Senesi and
Montalbano. Classico bottles are instantly recognizable by the black rooster they may
sport on their labels. Once predominantly bottled in fiaschi (those iconic squat,
straw-covered bottles), today Chianti is more commonly found in more traditional
Bordeaux-type bottles.
AMARONE DELLA VALPOLICELLA – Corvina but also Rondinella and Molinara
grapes are used in this wine made in the Veneto region of Northeast Italy. These
grapes are harvested when ripe, then dried for several months, which naturally
concentrates the grapes’ sugars. Amarone della Valpolicella (also referred to as
simply Amarone) is allowed to ferment until it is completely dry. This wine has a
unique bittersweet essence and firm tannins. It is rich and dense, offering complex
aromas of dried cherry, anise, herbs and chocolate with long finishes. It pairs well
with similarly rich, intensely flavored foods.
VINO NOBILE DI MONTEPULCIANO – Vino Nobile di Montepulciano is a wine
produced in or around the town of Montepulciano in Tuscany, located between Val
d’Orcia and Val di Chiana. Named for the fact that it was once exclusively available
for nobility, it was Italy’s first DOCG wine. It is understandably often confused with
wines from other parts of Italy produced from Montepulciano grapes (such as the
earthy, spicy, berry-flavored Montepulciano d’Abruzzo, yet another DOCG wine),
but Vino Nobile di Montepulciano is actually made primarily from Sangiovese Grosso
grapes. Rosso di Montepulciano is the DOC version of the same basic wine and is
important for protecting the DOCG status of today’s Vino Nobile di Montepulciano,
which suffered a decline in reputation when quality took a short-lived dip in the mid 1980s.
Selection and availability of products vary by market.
PAGE 23
DID YOU KNOW?
Looser regulations do not
necessarily correspond to
lower quality wine. So-called
“Super Tuscan” wines Rosso
di Montalcino and Rosso di
Montepulciano are themselves
DOC wines, but because they
are made in the same region and
from the same grapes, they are
fairly compared to their DOCG
counterparts. These wines are
structured but somewhat fresher,
fruitier and lighter. In fact, Rosso
di Montalcino is often called
the “baby Brunello.”
A FRESH NEW
T
{ twist }
here are recipes that simply cannot be improved upon
(Toll House® Cookies, anyone?). Until pretty recently we
may have said the same thing about Kowalski’s Signature Salsa
di Parmigiano. It’s pretty much perfect on anything you put it on,
and it’s one of a few “secret” recipes we just don’t share.
But when Culinary Director Rachael Perron recalled a favorite
recipe she’d enjoyed in Italy years ago, she realized it was
basically a version of Salsa di Parmigiano, with a fresh little twist.
Thus Kowalski’s Crunchy Walnut Salsa di Parma was born. Like
its predecessor, you can’t go wrong putting it on absolutely
anything, but our favorite way to enjoy it has to be on pasta. It’s
one of the easiest weeknight dinners you can imagine but is so
incredibly tasty you’ll definitely want to share it with guests.
Find both the original and Crunchy Walnut Salsa di Parma in the
Grab & Go Section of the Deli Department with other Kowalski’s
Signature Dips and Spreads.
CRUNCHY WALNUT
SALSA DI PARMA PASTA
1 lb. “short” dry pasta noodles, such as cavatappi (see note)
10 oz. container Kowalski’s Signature Crunchy Walnut Salsa
di Parma, divided
- kosher salt and freshly ground Kowalski’s Black
Peppercorns, to taste
- fresh herbs (such as basil or Italian parsley), for garnish
- freshly grated Kowalski’s Signature Parmigiano-Reggiano
Cheese, chopped walnuts and crushed red pepper flakes, for
serving (optional)
In a large stockpot, cook pasta according to pkg. directions;
drain. In a large mixing or serving bowl, toss pasta with
approximately ½ of the Crunchy Walnut Salsa di Parma; toss
gently. Add additional “sauce” until desired consistency is
reached. Season with salt and pepper; garnish with herbs.
Serve immediately with cheese and red pepper flakes, if desired.
Serves 4.
Note:
• “Short” pasta noodles such as rigatoni, penne and macaroni
are distinguished from “long” noodles such as linguine,
fettuccine and spaghetti.
Good to Know:
• Crunchy Walnut Salsa di Parma is found in the Grab & Go
Section of the Deli Department with other Kowalski’s
Signature Dips and Spreads.
with
Barbera is nice with this dish.
TASTY TIP
Kowalski’s Crunchy Walnut Salsa di Parma
also makes a great cold pasta salad. Just chill
your cooked noodles thoroughly before stirring
it in bit by bit until your preferred
consistency is reached.
Selection and availability of products and ingredients vary by market.