Jan 2013 - Kowalski`s Markets

November 2012 – January 2013
THE JOY OF GOOD FOOD
At Home with
Kowalski’S
THE JOY OF THE SEASON
PARTY-READY
DIPS & SPREADS
Risotto 101
MINNEAPOLIS’ URBAN SAINT:
MARY JO COPELAND
Entertaining the Gluten-Free Guest
ITALIAN WINE & CHEESE
PAIRINGS
WWW.KOWALSKIS.COM
thoughts from the
KOWALSKIS
I
t’s been said that the only real constant in life is change, and that’s certainly true here at
Kowalski’s. You’ve probably noticed changes in your local market – in many cases, they’re hard to
miss. From the new Wine Shop at the Hennepin store to the remodel of the White Bear Lake Market,
there’s been a lot of activity in and around all of the stores. What we offer on the shelves is critical to
what we do, but the experience of shopping one of our markets is just as important, and that’s why
we may from time to time relocate a salad bar or shorten an aisle or install a new floor – to make your
shopping experience the best it can possibly be.
www.kowalskis.com
With the opening of our Hennepin Wine Shop, we now have three markets where you can pick up
the perfect bottle for every meal, every occasion, every night. We’re also making sure you can pick
the right bottle for every cheese, too. You may have noticed new signs in our Imported Cheese
Department, each featuring a suggestion for pairing. You can learn a little more about these cheese
cards on page 14.
Wine and cheese are often the starting point of holiday
entertaining, and we’re offering ideas for entertaining
with style and flavor throughout this issue of At Home
with Kowalski’s – from shrimp and spreads to slow
roasted meats and vegetables that will positively stun
your guests. Our Nutritionist, Sue Moores, is offering
some tips on entertaining gluten-free guests on page
23, and our Culinary Director is even sharing one of
her favorite “showoff” dishes: risotto. It’s one of her
several Italian-themed recipes you’ll find in the pages
that follow.
Finally, we’re happy to tell the story of Mary Jo Copeland,
a humble servant of Minneapolis’ most needy, on the
facing page. As the founder and director of Sharing
and Caring Hands and Mary’s Place, Mary Jo is an
inspiration, dedicated to the proposition that the
community can make a difference in the lives of others
without expensive bureaucracy that saps the resources
necessary to carry out its vision and achieve its goals.
Neither Sharing and Caring hands nor Mary’s Place
receive government or United Way funding, relying
solely on private donations to do their work. Kowalski’s
is proud to support the work of Mary’s Place, having
donated $175,000 in the last five years.
As always, we love to see you in the stores!
Jim and Mary Anne Kowalski, Kris Kowalski Christiansen
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
8505 Valley Creek Road
651-578-8800
[email protected]
LYNDALE MARKET
5327 Lyndale Avenue S.
612-822-2935
[email protected]
UPTOWN MARKET
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
5801 Neal Avenue N.
651-439-9161
[email protected]
EAGAN MARKET
1646 Diffley Road
651-328-8300
[email protected]
Jim and Mary Anne
Kowalski, Owners
EDITOR-IN-CHIEF
Rachael Perron
Culinary Director,
Kowalski’s Markets
[email protected]
651-796-6043
Kris Kowalski Christi
ansen,
Chief Operating Officer
DESIGN & LAYOUT
Hooker & Company
hookerandcompany.com
FOOD STYLIST
Maggie Stopera
www.maggiethefoodstylist.com
PRINTING & PRODUCTION
Visual Expressions
Holiday Entertaining Event – Saturday, November 10th at all locations from 11:00 a.m. to 5:00 p.m.
Holiday Open House – Saturday, December 8th at all locations from 11:00 a.m. to 5:00 p.m.
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
612-729-1649
PHOTOGRAPHER
Phil Aarrestad
© Kowalski’s Companies, 2012
All Rights Reserved.
www.kowalskis.com
Minneapolis’ Urban Saint:
Mary Jo Copeland
S
he’s been called Minnesota’s Mother Theresa, featured in numerous
national publications from Good Housekeeping to People. The people
on the streets of Minneapolis call her their “street mother.” She’s received
more than a dozen awards for her efforts, including KARE 11’s 11 Who
Kare Award. But Mary Jo Copeland, the founder and director of Sharing and
Caring Hands, isn’t looking for praise. She knows from experience what it is
to live in poverty and brokenness, and she’s striving every day to make the
world a better place for the poor and downtrodden.
Mary Jo’s facilities serve as a safety net, providing meals, clothing, showers, shelter, transportation, rent, medical assistance, dental and eye care, beds,
school expenses, funeral assistance and other miscellaneous needs to those who require them. Sharing and Caring Hands provides these with dignity,
affirming God’s love for all His people regardless of their circumstances. 70-year-old Mary Jo has a personal tradition of twice daily washing the feet
of those walking the difficult streets. She and her volunteers bathe and apply ointment to dozens of blistered, sore and tired feet, providing new socks
and shoes along with the knowledge that in at least one place in this sometimes hard and heartless world, someone actually cares. With this touching,
personal service and their efforts as a whole, Mary Jo and her army of volunteers reaffirm these individuals’ worth, acting as an emotional anchor and
beacon of hope to any who are alone, afraid or otherwise simply in need.
You can learn more about the mission and programs offered at Sharing and Caring Hands
and Mary’s Place or make a donation by visiting www.sharingandcaringhands.org.
Sharing and Caring Hands
and Mary’s Place: By the Numbers
• 93% of all donations directly assist the poor.
• The facilities receive 100% of their financial support from private donors.
• Over 240,000 meals are served to hungry men, women and children each year.
• Sharing and Caring Hands arranges for more than 19,000 nights of shelter each year for
single men and women at pay-for-stay homeless shelters.
• Volunteers and staff arrange for more than 7,000 days of shelter for families in
area hotels in a single year.
• Over 10,000 showers per year are given to people with no other access to bathing facilities.
• Over 375,000 lbs. of food is donated annually to people in need.
• Roughly 20,000 needy people are served in some way every single month.
• Sharing and Caring Hand’s drop-in center serves the needs of over 1,000 people each day.
PAGE 3
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Copeland’s startup of Sharing and Caring Hands is all the more remarkable
given her painful past. Born in Rochester, Minnesota, she grew up in a home
full of emotional and physical abuse. As a result, Mary Jo was an emotionally
deprived and socially awkward child with a sense of self-worthlessness. This
troubled upbringing shaped her sympathy for their struggles, and Mary Jo
made it her life’s work to bring relief, love and dignity to the disadvantaged
and destitute. In 1985, Mary Jo started Sharing and Caring Hands, a bridge
between a compassionate and concerned community to people in need of
help. And in 1995, out of a special concern for women and children living in poverty, she built Mary’s Place, a transitional housing complex that today
houses over 500 people, mostly children. Not content to stop there, Mary Jo is currently working to build Gift of Mary Children’s Home and Charter
School to meet the special needs of children in the foster care system.
TURKEYS TO GOBBLE UP
N
aturally, the Meat Department has some great turkey selections this
season, no matter what you’re looking for:
FERNDALE MARKET TURKEYS – Local turkeys grown free-range and free
of antibiotics. From Cannon Falls, Minnesota.
KADEJAN ALL-NATURAL FRESH TURKEYS – Fed a steady diet of whole
grains, but no hormones or antibiotics. From Glenwood, Minnesota.
KOWALSKI’S ORGANIC FRESH TURKEYS – Fresh from an organic farm
in Owatonna, Minnesota and raised without antibiotics, hormones or animal
by-products.
PLAINVILLE FARMS PRE-BRINED TURKEYS – All-natural, humanely
raised and antibiotic-free, they’re moist and juicy every time.
www.kowalskis.com
Selection and availability vary by market.
Kowalski’s
Teaching Kitchen:
CULINARY DIRECTIONS
Kowalski’s offers a variety of culinary experiences for our shoppers to learn about Kowalski’s
products and services both in the Teaching Kitchen in our Woodbury Market and beyond. For the
complete schedule and registration info, visit www.kowalskis.com.
FEATURED CLASSES:
ROASTED TO PERFECTION
Just what distinguishes baking from roasting, and what foods
are suited to which? Culinary Director Rachael Perron is taking
roasting to the next level with flavor ideas and combinations for
fruits and vegetables that go way beyond the basics. We’ll discuss
parameters for successfully improvising a roasted vegetable recipe
to suit any meal or season and experiment with oils, herbs, spices
and other seasonings – even glazes.
November 29, 6:30-8 pm, $29. • The Next Level – Woodbury Market
rachael’s HOT list:
What I’m
buying now
Prosciutto di Parma
Kowalski’s Hummus
Brussels sprouts
Extra-aged goat cheese
Kowalski’s Soup Mix
(in Produce)
RISOTTO 101
The student becomes the teacher as Chef Perron shares the nuances of risotto the way she was
taught to make it in Tuscany. We’ll write original recipes and taste new combinations of flavors of
both savory and sweet risottos. We will also discuss use of alternative grains, creative ways with
leftover risotto and techniques that transfer to other pasta and rice dishes. This class is always
extremely popular, so register early to guarantee your spot.
December 6, 6:30-8 pm, $29. • The Next Level – Woodbury Market
ROOTS ARE ALL THE RAGE
It doesn’t matter if you know they’re local, organic, delicious, in season or nutritious if you don’t know
what to do with them, so Chef Rachael Perron is showcasing a multitude of ways you can easily
prepare all manner of root vegetables. From those you may know (like potatoes, carrots and beets)
to those you may not (rutabagas, turnips, parsnips and celery root?), tonight we’re turning them into
something unexpected. You’ll be craving these terrific tubers and taproots before you know it!
January 10, 6:30-8:00 pm, $29. • The Next Level – Woodbury Market
PAGE 4
Bartlett pears
Le Trois Petit
Cochon Pâtés
Valpolicella Ripasso
Halibut
Walnuts
Oat Bran
Y
getting
Personal
ears ago, I traveled to Figline Valdarno, Tuscany, Italy, to learn at the hands of Claudio Piantini and work in his charming
ristorante, il Torre Guelfa. While Chef Claudio spoke little English outside the kitchen, he understood most of my “kitchen
Italian” (typically mixed with a little French – which I don’t know either). For delightful, ever-smiling Chef Piantini, I would do
practically anything – and did. I recall spending long days in his kitchen frying hundreds of squash blossoms, cleaning pounds
of porcini mushrooms, rolling and hand-forming ravioli for hours and baking and re-baking cantuccini di prato (biscotti) until it
was perfect. One of the highlights of my stage in his restaurant were daily trips to the farmer’s market, where I learned to truly
appreciate the simplicity of fresh foods, produced locally and enjoyed in season. With the
best quality olive oil, fresh herbs from his garden and a light touch, we transformed simple
things like eggplant, grapes, almonds and eggs into sumptuous, luxurious dishes. The recipe
I am sharing in this chapter of “Getting Personal” is literally the first one Chef Claudio taught
me, as a way of illustrating that perfection is often found in the most simple of recipes. While
Penne alla Caritierre (loosely translated to “cart-drivers” penne) has its origins in peasant
cooking, it’s found on a surprising number of restaurant menus in Italy, testament to its
mealtime magnificence.
www.kowalskis.com
Chef Claudio’s personal kitchen was also where I learned to properly make risotto, using
the right kind of rice and without stirring it obsessively and anxiously the way most
Americans do. “Non toccare!” he would yell to me whenever I would approach the pan
too soon. Liberated from fear, I’ve been playing with risotto ever since and have come to
regard it as a personal specialty, even teaching classes on making it properly. I hope you’ll
find success with my fuss-free method. You’ll find it, and plenty of variations to inspire
your own personal recipe, starting on page 16.
Warmly,
Rachael
You can reach me at [email protected],
find me on Facebook or follow my tweets.
I’m Twittering as @chefRachael.
PENNE ALLA CARITIERRE
4 dried árbol chiles
4 cloves roasted garlic
1 o z. Kowalski’s Fresh Italian
Parsley, stemmed
1½
tbsp. Kowalski’s Extra
Virgin Olive Oil
4 cups canned crushed tomatoes
1 lb. dried penne pasta
- k osher salt and Kowalski’s
Coarse Ground Black
Pepper, to taste
½ cup Kowalski’s Grated
Parmesan Cheese
Put first three ingredients in a food processor; process until
finely minced. Heat olive oil in an extra-large sauté pan over
medium heat. Sauté parsley mixture in oil until fragrant;
do not allow garlic to brown. Add crushed tomatoes to the
pan; increase heat to high and bring sauce to a boil. Add
dried pasta to the sauce with enough water to just cover the
noodles. Reduce heat slightly to medium-low. Simmer until
pasta reaches desired tenderness (17-21 min.); continuing to
add water as needed to keep noodles just barely submerged.
Season to taste with salt and pepper; serve immediately,
garnished with cheese. Serves 6.
PAGE 5
Good to Know:
•F
ind dried árbol chiles in the Produce Department.
• Find roasted garlic on the Olive Bar.
T
a
Recipe for Success
www.kowalskis.com
heir recipe for presentation, menu and service makes
Catering by Kowalski’s unique, and while all these ingredients
are necessary, perhaps one is just a teeny-tiny bit more critical.
Without a great base menu, great presentation and service mean
next to nothing – and that’s what sets Kowalski’s apart. The same
culinary approach to the recipes you see in Kowalski’s Deli, Bakery
and Meat Departments also defines the standards of culinary
excellence for Catering Director Roxanne Kielbasa and her team of
professional chefs, servers and event planners. Her approach to
thrilling customers big and small is grounded in exceptional food.
What you’ll find in their incomparable new menu is a level of taste
that’s reflective of the way Kowalski’s cooks in every aspect of their
business. Catering by Kowalski’s combines top-notch technique
with an appreciation for fresh, flavorful, healthful foods and a taste
for modern style and easy sophistication.
FEATURED
HORS D’OEUVRES
HANDCRAFTED CRAB CAKES (shown)
Served with Garlic Aioli.
GOURMET MINI BURGERS
On fresh-baked Sweet Onion Buns with
Red Wine Shallot Butter.
CURRIED CHICKEN IN GOUGÈRE
Sweet, mild Curried Chicken Salad in a
Parmesan-Gruyère flavored choux pastry.
CRUDITÉ CUPS
Colorful, crisp veggie spears with Original,
Eggplant or Red Pepper & Feta Hummus.
PEAR AND PROSCIUTTO PLATTER
With blue cheese, sage, candied walnuts and
balsamic crema.
also look for these
UNIQUE DESSERTS
CARAMEL WRAPPED CHOCOLATE
DIPPED PRETZELS
MINI SALTED CARAMEL TARTLETS
(shown)
VANILLA BEAN CHEESECAKE
(shown)
CHOCOLATE POTS DE CRÈME
PAGE 6
1-888-972-7890
kowalskis.com
Y
Flowers:
the center of attention
our holiday table isn’t complete without a centerpiece, and we’ve
got you covered all season long with selections both big and small,
suited for any size set-up. You can order a custom piece made by one
of our talented floral designers or improvise one of your own with our wide
assortment of containers and stems.
Whether you’re ordering a table arrangement or crafting one yourself, size
matters. Keep these guidelines in mind when deciding how big to go.
TABLE SIZE:
Small tables deserve smaller arrangements, and big ones deserve
bigger bouquets. Don’t crowd your place settings.
TABLE SHAPE:
www.kowalskis.com
Round tables have less total space than square
ones, so keep shape in mind as well. Try long
arrangements on long tables or use a larger
piece in the center with smaller
complimentary designs running down
the length.
SIGHTLINES:
Don’t put anything on a dinner table that
will be at the same height as your guests’
heads. Generally avoid anything more than
15-16" at its tallest point.
TABLE FUNCTION:
Guests will be standing at a buffet table,
not conversing over it; so here is where
you can go big. Flowers that tower over
everything else on the table can create
unsightly gaps in overall table design – use
risers to elevate some serving dishes to give
dimension to the whole presentation.
ROOM SIZE:
Keep the size of the room and height of the ceilings in mind. If
needed, add height to an arrangement with wispy, slender, structural design
materials (such as curly willow) that you can see through.
CONTAINER SIZE:
The container should not provide more than 40% of the height of the total
arrangement, and the base of the container shouldn’t interfere with table
settings or contribute to a cluttered look. A mirror under a centerpiece base
can be used to give the impression of a larger display without taking up
valuable table space.
ARRANGEMENT LOCATION:
Save the largest, most dramatic arrangements for corner tables, mantles,
pianos, entryways and other places where they won’t interfere with your
guests’ sightlines.
Selection and availability vary by market.
PAGE 7
set your ovens to
www.kowalskis.com
FOODS
k
H
T
O
e all know someone who claims they don’t like these
or those vegetables. One of the most common reasons
for such aversions is usually grounded in childhood, and
mothers and grandmothers who boiled the life out of them.
More than one skeptic, however, has been converted into
a veggie lover when they’re roasted to perfection. Sure,
steamed or stir-fried produce is pleasingly mild, sweet, subtle
and friendly enough. Roasting, though, brings out a deeper
sweetness in vegetables, adding a complexity and an intensity
that makes them, well, hard-to-resist. With their concentrated
sugars and their dark, caramel-like flavors, they’re positively
intriguing. With this single technique you can master almost
any vegetable (no more wondering what to do with rutabagas),
but here we’re offering up a baseline for success with some
familiar favorites.
R
FO
3 tbsp. Kowalski’s Extra Virgin Olive
Oil, divided
4 oz. (about 2 cups) chopped kale
1 tbsp. chopped garlic
½ tsp. dried thyme
1M
anoucher Rosemary and
Onion Bread
6 o z. Kowalski’s Fresh Mozzarella
Cheese, thinly sliced
D
k
GO
FALL HARVEST PIZZA
GO
O
STUN
W
D H E AL
- Roasted Butternut Squash
and Onions
-K
owalski’s Grated Parmesan cheese,
to taste
-K
owalski’s California Sea Salt and
Whole Black Peppercorns, freshly
ground, to taste
DID YOU KNOW?
Our local distributing partners provide
us the ability for “just in time” produce
deliveries, so we often get newer lots
and newer varieties as soon as they
become available.
Heat 1 tbsp. of oil in a medium skillet over medium high-heat. Add kale, garlic and
thyme; sauté 2 min. Remove from heat and set aside. Brush bread with remaining
1 tbsp. of oil; top evenly with mozzarella. Top pizza evenly with cooked kale mixture
and roasted squash and onions. Bake in a preheated 400˚ oven 10 min. Drizzle
pizza with oil, sprinkle with Parmesan and season to taste with salt and pepper. Serves 6.
Good to Know:
• Manoucher Bread is available in the Bakery Department.
• Prepared kale is available in the Produce Department
or on the Salad Bar.
Nutrition Information per Serving:
Total Calories
360
Total Fat
20 g
Saturated Fat
6g
Sodium
535 mg
Fiber 4g
Rich in vitamins A and C, folate and selenium.
ROASTED BUTTERNUT
SQUASH AND ONIONS
14oz. prepared raw butternut squash
(peeled, seeded and cut into cubes)
½ red onion, cut into ½" wedges
1 tbsp. Kowalski’s Extra Virgin
Olive Oil
¼ tsp. kosher salt
- p inch Kowalski’s Coarse
Ground Black Pepper
- p inch Kowalski’s Crushed Red
Pepper Flakes
Toss squash and onions with oil; season
with salt, black pepper and red pepper
flakes. Roast on a rimmed nonstick 15x12"
baking sheet covered with parchment paper
in a preheated 450˚ oven until edges are browned
and squash is tender (about 25 min.), turning once.
Good to Know:
• Find prepared squash in the Produce Department.
PAGE 8
D
FOODS
k
T
GO
H
k
O
HOW TO PREPARE IT
HOW TO COOK IT
ACORN SQUASH
Cut in half; roast skin side up
50 min.
ASPARAGUS
Trim woody ends
10-15 min.
D H E AL
BEETS
Leave whole; scrub but don’t peel
(remove skins after cooked/cooled)
60-90 min.
Cut evenly; completely but lightly
coat veggies with oil. Season to taste.
Roast on a baking sheet lined with
parchment in a preheated 450° oven
until browned and tender when
pierced with a fork.
BROCCOLI
Cut 1 ½" florets
10-15 min.
BRUSSELS SPROUTS
Trim and halve lengthwise
40-45 min.
BUTTERNUT SQUASH
Cut in half lengthwise; roast skin side up or
cut into 1" cubes
25 min.
CARROTS
Peel; cut into 1" pieces
18-20 min.
HERB ROASTED
MUSHROOMS
CAULIFLOWER
Cut 1 ½" florets
25-35 min.
1¾
lbs. shiitake, baby portobello, oyster or
cremini mushrooms (or combination),
stemmed, cut into 1½" inch pieces
2K
owalski’s Fresh Rosemary sprigs, cut into
½" pieces
5 garlic cloves, thinly sliced
½ cup Kowalski’s Extra Virgin Olive Oil
- k osher salt and Kowalski’s Coarse Ground
Black Pepper, to taste
2 tbsp. chopped Kowalski’s Fresh Italian Parsley
MUSHROOMS
Clean well; trim stems from shiitakes, if desired
15-25 min.
PARSNIPS
Peel; cut into 2" sections then halve or quarter
depending on thickness
60-70 min.
POTATOES
Do not peel; cut into ½" pieces (fingerlings and baby
reds work best for roasting)
30-35 min.
RUTABAGAS
OR TURNIPS
Peel turnips only; cut both into 1" wedges
60-70 min.
In a large mixing bowl, toss mushrooms,
rosemary and garlic with oil; sprinkle with salt
and pepper. Roast mushrooms on two parchmentlined baking sheets in a preheated 450˚ oven until
dark brown (about 25 min.), stirring occasionally.
Remove rosemary stems; adjust seasonings and
garnish with parsley. Serves 6.
SWEET POTATOES
Peel; cut into ½" pieces; cover with foil
20 min.
TOMATOES
Roast unpeeled, whole
(time shown is for large tomatoes; grape tomatoes
and cherry tomatoes may take 5-7 min. or less)
20-25 min.
ZUCCHINI & YELLOW
SQUASH
Halve lengthwise; cut into 1 ½" pieces
20 min.
Herb Roasted Mushrooms at right (before) and above
(after). Kowalski’s Fresh Herbs are now available in the
Produce Department.
PAGE 9
www.kowalskis.com
WHAT TO ROAST
R
FO
GO
O
BASIC ROASTED
VEGETABLES
IDAY SHOPPING
L
O
H
around the
L
MARKET
ook for these seasonal products that make for effortless entertaining and great gift
giving in the Deli Department.
STONEWALL KITCHEN DARK CHOCOLATE SEA SALT CARAMELS – Beautifully
boxed, Stonewall Kitchen’s holiday confections are made from the highest quality
chocolate and make especially lovely gifts.
STONEWALL KITCHEN ITALIAN DINNER BOX –
Featuring Stonewall Kitchen’s Garlic Parsley Linguine,
Italian Dipping Oil, Balsamic Fig Dressing and Roasted
Garlic Basil Sauce, this memorable meal-in-the-making is a
party in a package. It’s wrapped for stylish gift-giving, too.
www.kowalskis.com
CHOCOLATE PEPPERMINT MARTINI MIXER –
Blended with extraordinarily rich chocolate and sweet
natural peppermint, this is a holiday cocktail that will have
you shrugging off plain ol’ eggnog! Mix it with your favorite
libations or add it to coffee or hot cocoa.
B.T. MCELRATH – Innovative flavors and unique presentations are a signature of B.T. McElrath no matter the season. Still, holiday time may give you an
excuse to indulge or share a bit more frequently, which is fortunate because
Brian McElrath’s holiday selections and assortments are awe-inspiring, delicious
works of art (we especially love the Berry Poinsettias, shown, and Peppermint
Buttercreams). Kowalski’s is proud to be a long-term supporter of our hometown chocolate hero and his wife, Christine, both of whom Twin Cities Business
named “200 Minnesotans You Should Know” in the last year. Get to know them
through their work, available this season and every season, in the Deli Department
of your local Kowalski’s Market.
JOHN WM. MACY’S CHEDDAR & ASIAGO CHEESE CRISPS – The ultimate
cocktail snack! Crunchy squares of fresh sourdough, “double” sharp Cheddar &
Asiago cheeses, and cayenne butter are cut into bite-sized squares and baked
twice to create the perfect crunch! Originally concocted for the Grand Bar in
New York from leftover CheeseSticks dough with a “double” dose of cheese
and a little extra cayenne, square-shaped CheeseCrisps are now available
everywhere. Also look for hand-twisted, twice-baked John Wm. Macy’s
SweetSticks pastry twists.
Pictures courtesy of Stonewall Kitchen, Le Trois Petit Cochons and
B.T. McElrath.
Selection and availability vary by market.
LES TROIS PETIT COCHONS –
Antipasto is made easy with
charcuterie from Les Trois Petit
Cochons. Find their sliceable, nitrite
and nitrate-free saucisson (sausage)
chubs in the Deli Department. Also
look for cut-to-order bulk Pâté de
Campagne (shown) where you find
the sliced-to-order deli meats and
cheeses. Many other great gourmet
products from Les Trois Petit
Cochons are available in the
Imported Cheese Department [for the
most elegant holiday entertaining].
PAGE 10
T’S FOR DINNER?
WHA
O
Olives!
ur Olive Bars are always popular at holiday time – they’re a nobrainer addition to a holiday entertaining spread. With their salty,
briney, meaty goodness, it’s easy to love them with a glass of wine before
a meal. That same savory umami makes olives wonderful in main dishes,
too – and we’re talking beyond pizza toppings here!
Puttanesca sauce includes ingredients common in Southern Italian cuisine:
garlic, olive oil, tomatoes and capers. It’s fantastic on just about any
pasta and even fish (we definitely recommend sea bass or halibut). The
Neapolitan variation on the sauce includes anchovies, and you can easily
add a little with anchovy paste if you desire. Because it’s a complete
protein source, quinoa makes a satisfying choice for a lighter main dish.
The almonds and olives give substance to this salad (which can be served
warm or cold), while oranges add a wintry freshness to the dish.
1 cup quinoa
1 h ead cauliflower, cut into
small florets
2 tbsp. extra virgin olive oil
- salt and pepper, to taste
1 c up pitted Kalamata olives,
drained, halved
DID YOU KNOW?
In a small saucepan, bring quinoa and 1 cup water to a boil; reduce heat to low.
Simmer, covered, until water is absorbed (about 15 min.); uncover and fluff with a
fork. Set aside. Toss cauliflower with olive oil; season with salt and pepper. Spread
onto a baking sheet; roast in preheated 425˚ oven until lightly browned and crispy
(about 25 min.). Let cool to room temperature. In a large bowl, combine quinoa,
cauliflower, olives, almonds, orange zest, segments and any juices, parsley and
mint. Season with salt and pepper. Serves 4-6.
Kowalski’s carries the Sky Valley Heirloom
Navel Oranges in the peak of citrus
season. There isn’t a juicier, more classic
navel orange in the Twin Cities.
Look for it to arrive in late January.
PUTTANESCA SAUCE
2 tbsp. extra virgin olive oil
3 cloves chopped garlic chopped
½ tsp. hot chile flakes, or to taste
1 c up pitted Kalamata olives,
drained, halved, 1 tbsp. brine
reserved
1 tbsp. drained capers
1 tbsp. Worcestershire sauce
28oz. can tomatoes, diced or
crushed (preferably San Marzano)
- salt and pepper, to taste
½ cup fresh basil, torn
In a large sauté pan over medium heat, heat olive oil, garlic and chile flakes;
sauté until garlic is softened but not browned. Add olives and capers, sauté
2-3 min. Add Worcestershire sauce, brine and tomatoes. Bring to a boil, then
reduce heat; simmer 10-15 min. Season with salt and pepper; add basil just
before serving. Serve over pasta, polenta, beans, chicken or seafood. Enough for 1 lb. prepared dried pasta.
Recipes and photos courtesy of Divina.
½ cup roasted almonds, chopped
2 o ranges, zested, peeled, cut
into segments
2 tbsp. chopped fresh Italian parsley
1 tbsp chopped fresh mint
- salt and pepper, to taste
PAGE 11
www.kowalskis.com
QUINOA SALAD WITH OLIVES,
ORANGES AND ALMONDS
www.kowalskis.com
2
3
4
PAGE 12
6
5
1
7
1 WILD VEGGIE SOUPS
All natural vegan soups from Wild Veggie are the first
step towards a healthy, home-cooked meal in minutes.
They’re great in recipes, too. You can find a variety of
ready-to-enjoy flavors in the Grocery Department,
including Simply Butternut Squash, Simply Broccoli,
Simply Carrot and Simply Edamame.
2 SALEM BAKING CO. MORAVIAN COOKIES
Made from a centuries-old recipe and featuring exotic
flavors from the far-reaching corners of the world, these
thin, crispy cookies are great for entertaining – or not.
Look for Meyer Lemon, Spicy Ginger, Chocolate-Dipped
Mint, Artisan Blend Chocolate and Chocolate-Dipped
Toasted Coconut. Find these tasty treats (great with
Imported Cheeses) in the Grocery Department.
8
This sustainably pole and troll-caught tuna is rich and
clean tasting with no added oil or water. It contains six
times the omega-3s and less than half the mercury of
other canned tuna. Available in the Grocery Department
in two varieties: with sea salt and salt-free.
UN
O
R
j
the
D
A
3 WILD PLANET WILD ALBACORE TUNA
4 STONEWALL KITCHEN
FARMHOUSE BRINE
j
T
M
AR K E
5 LUCY’S BROWNIE CAKES
Gluten-free and made with no peanuts, tree nuts, milk
or eggs, these delicious treats will solve any dessert
challenge. Find them in the Grocery Department.
6 CHEFSPECS
These readers, designed for the kitchen, are an ideal gift
for someone who loves to cook. Taking reading glasses
to the next level, these come in a stylish magnetic case,
great for the fridge, and they’re dishwasher safe – yes,
you can remove kitchen oils and residue in the dishwasher!
Find them in the Gift Department.
7 PACIFIC NATURAL
SEASONAL SELECTIONS
Ready to use in your favorite recipes, these organic
options from Pacific Natural are a preservative-free
choice you can feel good about. Look for Pumpkin
Purée, Turkey Gravy, Whole Berry Cranberry Sauce
and Jellied Cranberry Sauce in the Grocery Department.
9
8 RUDI’S GLUTEN-FREE TORTILLAS
Made with whole-grain flour, these tortillas are soft and
pliable. Available in Plain, Spinach and Fiesta (made
with peppers, onion and garlic). Find them in the Frozen
Foods Department.
9 VELVET BEES
GOURMET HONEY BUTTER
Locally produced with honey from Minnesota bees with
just five ingredients: butter, honey, cream, sugar and
vanilla. Find it in the Imported Cheese Department.
10 HAZEL
10
PAGE 13
Turn her tail to easily grind whole nuts in this stainless
steel squirrel with attached glass measuring cup. Makes
a kitchy gift or a fun addition to your holiday table.
Selection and availability vary by market.
www.kowalskis.com
An all natural, traditional way to enhance moisture and
flavor in everything from turkey and chicken to pork.
Find it in the Deli Department.
recommended
reading
O
www.kowalskis.com
ur wine experts are often asked to assist in pairing wine with
meat, seafood and pasta, but one of the most common
requests for pairing is cheese. Given our vast selection of imported
cheeses and the fact that wine and cheese are made for each
other, we’ve come to expect it. It’s one of the reasons we created
new tags for every cheese in every case – tags that not only offer
valuable information about a cheese’s origin, production, milk type
(look for the cow, sheep or goat graphic on the card) and flavor
profile, but also the wine (and in some cases, beer) ideally suited
to its maximum enjoyment. Look for them in the Imported Cheese
Department this season. On this page, find some of our favorite
Italian cheeses, and the wines we love with them.
BOSCHETTO*
A cow and sheep’s milk blend cheese
with black summer truffles from Tuscany.
Excellent with Pinot Noir.
GORGONZOLA PICCANTE*
A pungent blue cow’s milk cheese.
It’s great with Amarone.
TALEGGIO*
A rich, creamy, buttery sweet cow’s milk
cheese. This pairs well with Nebbiolo or
Valpolicella Ripasso.
CACIO AL TARTUFO
Gorgonzola
Piccante consistency,
A semi-soft raw sheep’s milk cheese from
Tuscany, finished with truffles. Wonderful
with Sangiovese.
Renowned for its lush
plex taste.
penetrating aroma, and com
be made in just two
By law and tradition, it can
t and Lombardy. Aged
Italian regions: Piedmon
than its younger
er
at least 90 days, it is sharp
Dolce.
counterpart, Gorgonzola
Dessert wine
PIAVE*
A raw cow’s milk cheese from Veneto,
similar to Parmigiano-Reggiano. Great
with Valpolicella Ripasso.
AGED TRUGOLE
From Piedmont, this herbal cow’s milk
cheese similar to Asiago is great with
Valpolicella Classico.
Amarone
*shown on this page
DID YOU KNOW?
Ask your Cheese Specialist or Wine
Expert for more recommendations or
assistance with special orders.
Selection and availability of wines and cheeses vary by market.
PAGE 14
URED PARTNER:
FEAT
SARTORI COMPANY
beyond the
I
CHEESE BOARD
t’s practically a Midwestern tradition to add cheese to almost anything. This
season’s cheese recipe brings cheese to a less-explored arena: the dessert
table. But cheesecake this isn’t. The Italian-inspired flavor combinations in this
sophisticated yet simple pastry play perfectly with the tang and sweetness of
one of our favorite dry, crumbly Cheddars.
ITALIAN APRICOT PASTRIES WITH CHEDDAR
11 oz. Kowalski’s Dried Apricots
- hot water
½pkg. puff pastry sheets, thawed but
still cold
⅓ cup chopped walnuts
- zest of 1 lemon
¾ tsp. kosher salt
⅓cup Kowalski’s Honey, plus more
for garnish
1 tsp. fresh squeezed lemon juice
¼tsp. Kowalski’s Fresh Thyme
leaves, plus small sprigs for garnish
1 egg beaten with 1 tbsp. of water
- turbinado sugar
4 o z. Milton Creamery Prairie Breeze
Cheddar Cheese, cut into 8 slices
Notes:
• Look for Kowalski’s Dried Apricots in the Bulk Foods Section.
• The filling for these pastries makes a delicious mix-in for plain
Greek yogurt.
DID YOU KNOW?
Our imported cheese is cut in-store,
and our selection is one of the best
in the country.
Serveitup cake stand from fusion brands (shown on this page) is available in
the Marketplace Department. With its attached silicone suction cup, it turns
your favorite serving plate (not included) into a stylish elevated serving stand.
Selection and availability of
ingredients vary by market.
PAGE 15
The Cheese Specialists will be selling the fruits of
their labors, Sartori Rosemary Olive Oil Asiago, in
their respective markets starting in November.
www.kowalskis.com
Soak apricots for 20 min. in a shallow baking dish with just enough hot water to cover;
set aside. Cut a pastry sheet into 6 rectangles (about 4 ½" x 3 ½" each) and transfer 1"
apart to a baking sheet lined with parchment paper; freeze for 5 min. Using a butter
knife, lightly score a ½" border around the edge of the pastry sheet. Prick the center of
the pastry squares all over with a fork; brush with egg wash. Drain apricots and squeeze
to remove extra liquid; coarsely chop. In a medium mixing bowl, toss the chopped
apricots with walnuts, zest, salt, honey, lemon juice and thyme leaves. Divide mixture
evenly among the pastries, to the scored border (do not let mixture drip or fall off the
pastry onto the baking sheet or it will burn); sprinkle border with sugar. Bake in a
preheated 375° oven until puffed and golden (about 20-22 min.); let stand 10 min.
To Serve: Transfer pastries to plates; drizzle with honey and garnish with a slice of
cheese and fresh thyme sprig. Serves 6.
Our Cheese Specialists recently traveled
to Plymouth, Wisconsin, where they put their
skills to work in Sartori’s cheesemaking hall to
produce their Rosemary Olive Oil Asiago Cheese.
A family-owned, fourth-generation cheese
company established in 1939,
Sartori is proud to use milk that
comes from local family-owned
farms averaging just 75 cows
apiece, which are located within
about 50 miles of their plant. In
the last five years, Sartori has
won over 100 awards in the
some of the most prestigious
cheese competitions in the
world. In 2011, Sartori even
took Third Place Overall at
the World Cheese Awards in
Birmingham, UK, which was the highest
ever finish for a U.S. cheese company.
cooking class:
RISOTTO FOR BEGINNERS
O
ccasionally inspiring fear in even the most experienced of cooks,
risotto is a dish that’s actually quite simple to master. Besides
being absolutely doable, it’s also extremely versatile. Like soup, risotto
follows a simple formula, with the flavor combinations being nearly infinite.
www.kowalskis.com
The most important thing to remember in cooking risotto is to start
with the proper type of rice. Unlike longer grain rice, risotto rice
naturally has and can release more starch into a cooking liquid,
producing the characteristic sauce that defines the dish. Stirring
helps the cooking liquid “wash” the starch from the grains as it is
released, which is why the dish must be stirred while cooking.
Contrary to popular belief, though, it must not be stirred constantly.
While it won’t hurt (and may prove therapeutic to the chef) stirring
occasionally is just as effective, allowing time for starch to push through
BASIC RISOTTO
TO MAKE 6 SERVINGS OF RISOTTO
YOU WILL NEED:
•6
cups cooking liquid (such as beef or chicken
broth, vegetable stock, water or combination)
• 1 ½ tbsp. Kowalski’s Extra Virgin Olive Oil
• 2 cups risotto rice (such as Arborio or Carnaroli)
•a
romatics (such as: 1-1 ½ cups chopped onion
and/or 2-4 cloves minced garlic)
the expanding protein structure of the grain between “washings.”
Like pasta, risotto is classically cooked to al dente, meaning to the
tooth. This refers to the fact that you need teeth to bite through it,
that the grain retains an obvious bit of structure. Traditionally, risotto
is served on a plate, not a bowl, over which the sauce spreads easily.
In Italy this is called all’onda, meaning wavy. Americans often prefer
their risotto a little creamier or thicker and slightly softer, which is easily
achieved by adjusting either or both the amount of liquid used or the
cooking time. A good risotto recipe is flexible, and one should feel
comfortable making such adjustments to accommodate each pan,
each time. Once you’ve developed a feel for the technique, you should
find you don’t even need a recipe, but we’re sharing some of our
favorite flavor combinations to get you started.
GORGONZOLA PISTACHIO RISOTTO (shown)
Follow recipe for Basic Risotto, using the following as directed in that recipe:
Cooking liquid:
Vegetable stock (or chicken broth)
Aromatics:
1 cup chopped red onion
2 cloves garlic, minced
Stir-ins:
½ cup grated Kowalski’s Parmesan Cheese
½ cup crumbled Gorgonzola cheese
½ cup toasted roughly chopped shelled pistachios
- dash ground nutmeg
• 1 cup dry white wine
• s tir-ins (such as 1 cup cheese(s); fresh chopped
herbs, kosher salt and Kowalski’s Coarse Ground
Black Pepper to taste; cooked vegetables or meats)
FOLLOW THIS METHOD:
1. B
ring cooking liquid to a simmer in a small
saucepan; keep warm but do not boil.
2. H
eat oil in a large saucepan over medium heat.
Add rice and aromatics; sauté 5 min.
3. Add wine; cook until liquid evaporates.
4. A
dd 2 cups cooking liquid to rice. Cook, stirring
occasionally, until liquid is nearly absorbed (about 5
min.); if liquid takes much longer or much less than
5 min. to absorb, adjust heat up or down slightly.
5. A
dd another 1 cup liquid; stirring occasionally
and cooking until the liquid is almost gone again
(another 5 min.).
6. C
ontinue adding liquid, 1 cup at a time, cooking
until rice is tender (about 15 min. more).
7. S
tir in remaining ingredients until cheese is melted
and ingredients are evenly heated through. Serve
immediately while risotto is very hot. Note: You may not use all of the cooking liquid. If
more hot liquid is required, add as needed.
PAGE 16
BUTTERNUT SQUASH RISOTTO WITH PANCETTA
AND FRESH SAGE (shown on the cover)
Follow recipe for Basic Risotto, using the following as directed in that recipe:
Cooking liquid:
Chicken broth
Aromatics:
1 cup chopped yellow onion
2 cloves garlic, minced
Stir-ins:
- Roasted Butternut Squash
2 o z. thinly sliced pancetta, cooked crisp
and crumbled
1 c up grated Kowalski’s Parmesan Cheese
1 tbsp. thinly sliced fresh sage
Notes:
•C
ook the pancetta first and reserve drippings. Add Kowalski’s Extra Virgin Olive Oil, if
needed, to make 1 ½ tbsp. of fat in which to cook the rice and aromatics in.
• Find a recipe for Roasted Butternut Squash on page 9.
LEMONY CHICKEN AND PARMESAN RISOTTO
Follow recipe for Basic Risotto, using the following as directed in that recipe:
Cooking liquid:
Chicken broth
Aromatics:
1 cup chopped yellow onion
2 cloves garlic, minced
Stir-ins:
1 ½ cups shredded rotisserie chicken
⅔ cup frozen baby peas, thawed
1 cup grated Kowalski’s Parmesan Cheese
1 tbsp. chopped fresh thyme
1 tbsp. lemon zest
Follow recipe for Basic Risotto, using the following as directed in that recipe:
Cooking liquid:
3 cups boiling water
1 o z. dried porcini
mushrooms
28 oz. low-sodium beef broth
(or vegetable stock)
Aromatics:
1 ½ cups chopped shallots
4 cloves garlic, minced
Stir-ins:
½cup Kowalski’s
Parmesan Cheese
½ cup mascarpone cheese
2 tbsp. chopped fresh thyme
Notes:
•P
our boiling water over mushrooms in a medium bowl and soak 10 min.; drain mushrooms,
reserving 2 ½ cups liquid. Strain liquid in a fine mesh strainer to remove sediment. Combine
strained mushroom soaking liquid with beef broth to create cooking liquid .
• Chop mushrooms; add to cooked risotto when other stir-ins are added.
PAGE 17
1 c up sweet wine or liqueur, such
as Marsala, Kahlúa, Amaretto
or orange liqueur (optional)
1 c up brown or white granulated
sugar, or to taste
- s tir-ins (such as ½ cup raisins
and ½ tsp. cinnamon)
1-1 ½ cups warm cream
(or half-and-half)
Bring water, milk, vanilla and salt to a simmer in a small saucepan;
keep warm but do not boil. Heat butter in a large saucepan over
medium heat. Add rice; sauté 5 min. Add liqueur; cook until
liquid evaporates. Add 2 cups cooking liquid to rice. Cook until
liquid is nearly absorbed (about 5 min.); if liquid takes much
longer or much less than 5 min. to absorb, adjust heat up or down
slightly. Add another 1 cup liquid, stirring occasionally and
cooking until the liquid is almost gone again (another 5 min.).
Continue adding liquid, 1 cup at a time, cooking until rice is tender
(about 20 min. more). Stir in sugar until dissolved. Stir in remaining
ingredients until evenly heated through. Pour warm cream on top.
Serve immediately while risotto is very hot.
Serves 6.
Notes:
•F
or breakfast, stir in ½ cup fresh blueberries. Before serving,
drizzle with 3 tbsp. Kowalski’s 100% Pure Maple Syrup.
•F
or dessert, before serving, drizzle with up to ¼ cup warm
caramel sauce, 1 ½ sliced bananas and ¼ cup toasted sliced
almonds or chopped walnuts.
www.kowalskis.com
PORCINI AND MARSCAPONE RISOTTO (shown)
SWEET RISOTTO
3 cups water
3 cups whole milk
1 tsp. pure vanilla extract or
vanilla paste (optional)
¼ tsp. kosher salt
2-3 tbsp. unsalted butter
2 c ups risotto rice (such as
Arborio or Carnaroli)
words of comfort:
W
Braise, Roast and Stew
hen the weather turns cooler, our thoughts turn from all things
grilled to hearty, meaty mains – especially for slow-cooked
cuts like roasts. Braised on the stovetop and then roasted low and
slow in the oven or stewed all day in a countertop crockpot, there’s
magic in taking an otherwise simple piece of meat and transforming it
into something melty, succulent and deeply satisfying – the way you
couldn’t even dream of with a grilled pork chop or steak.
Look for pork and beef roasts, including Value-Added roasts that
are seasoned and ready-to-cook in the Meat Department along with
prepared roasting vegetables, too.
OTHER GREAT CUTS
FOR THE SEASON
www.kowalskis.com
PRIME OR CHOICE BONELESS RIB EYE ROAST AND
STANDING RIB ROAST – also available in Wagyu
¾ tsp. kosher salt
½ tsp. coarse ground black pepper
1 tbsp. minced garlic
1 ½ tbsp. paprika
1 tbsp. dried parsley
½ tsp. dried mustard
1 tbsp. cornstarch
3 lbs. boneless beef chuck shoulder
pot roast
1 tbsp. olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
2 tbsp. water
½ cup flour
6 oz. can tomato paste
½ cup dry red wine
½ cup beef stock
Whisk together first 7 ingredients through cornstarch; sprinkle evenly
on all sides of roast. In a large skillet, heat oil over medium heat; brown
roast on all sides (about 15 min. total). Remove roast from pan; arrange in
crockpot. Add vegetables and water to skillet used to brown roast; sauté
about 5 min., stirring to loosen browned bits of roast. Pour vegetables over
meat in crockpot. In a small mixing bowl, whisk together flour, tomato
paste, wine and stock until smooth; pour over vegetables and meat in
crockpot. Cover; cook on HIGH 5-6 hrs. or LOW 10-12 hrs.
Serves 6.
Good to Know:
• Substitute 16 oz. container of Kowalski’s Mirepoix (found in the
Produce Department with the prepared produce) for the onion, carrot and
celery called for in this recipe.
PRIME OR CHOICE BONELESS NEW YORK STRIP ROAST
PORK SHOULDER ROAST
BONELESS PORK LOIN ROAST
WINE SUGGESTION: Donati Family Vineyards Cabernet Sauvignon
RACK OF PORK LOIN ROAST
CROWN ROAST OF PORK
RACK OF LAMB AND CROWN ROAST OF LAMB
Selection and availability vary by market.
CROCK POT ROAST
PAGE 18
party-perfect
I
SHRIMP
SPICY HOISIN DIPPING SAUCE
Whisk together 2 tbsp. hoisin sauce, 1 tbsp. honey, 1 tbsp. rice vinegar
and 2 tsp. fresh squeezed lime juice until honey dissolves. Whisk in ½
tsp. sesame oil. Stir in 1 tbsp. sliced green onions and ¼ tsp. crushed red
pepper flakes. Makes about ¼ cup.
t’s a cocktail party staple for a reason – everyone loves it. Most
deveined shrimp is sliced down the back to remove the vein,
resulting in a shrimp that splays open a bit. Our cocktail shrimp is
special because it’s needle deveined, so it stays intact and beautiful.
FRESH GREEN GODDESS SAUCE
Whisk together ⅓ cup Kowalski’s Green Goddess Spread (find this in the
Deli Department) with ⅓ cup lowfat buttermilk. Stir in 1 tbsp. chopped
Kowalski’s Fresh Dill and 2 tsp. Kowalski’s Fresh Italian Parsley. Season
to taste with kosher salt and Kowalski’s Coarse Ground Black Pepper.
Garnish with 1 tbsp. sliced green onions. Makes about ½ cup.
If you’re looking to amp up the glam factor on your next shrimp
tray, we’ve got some ideas for fast and fresh-tasting alternatives to
traditional cocktail sauce, so not only will your shrimp be the prettiest
at the party, it will be the best-dressed, too.
CREAMY LEMON HORSERADISH SAUCE
¾ cup mayonnaise
2 tbsp. Kowalski’s Polish Mustard
2 tbsp. lemon zest
2 tbsp. prepared horseradish
ZESTY COCKTAIL SAUCE
2 tsp. fresh squeezed lemon juice
½ tsp. Worcestershire sauce
¼ tsp. hot sauce
In a medium bowl, whisk together all ingredients until combined.
Serve immediately or store covered in the refrigerator up to 2 days.
Makes about 1 ¼ cups.
In a medium bowl, whisk together all ingredients until combined.
Serve immediately or store covered in the refrigerator up to 2 days.
Makes about 1 ¼ cups.
DID YOU KNOW?
Kowalski’s fresh seafood is flown in
daily, not trucked, resulting in fish that is
5-7 days fresher than what you may
find elsewhere.
PAGE 19
Selection and availability vary by market.
www.kowalskis.com
½ cup chili sauce
⅓ cup ketchup
2 tbsp. Kowalski’s Polish Mustard
2 tbsp. prepared horseradish
2 tsp. fresh lemon juice
½ tsp. Worcestershire sauce
- k osher salt and Kowalski’s Coarse
Ground Black Pepper, to taste
appetizing apps:
DIPS AND SPREADS
E
GO
O
k
T
O
BLACK BEAN SPREAD
TUSCAN BEAN SPREAD
SPINACH DIP
H
GO
SWEET RED PEPPER DIP
PIMENTO CHEESE SPREAD
BETTY’S CHIP DIP
FOODS
R
FO
D
k
D H E AL
SALSA DI PARMA
- juice of ½ lemon
½ tsp. whole cumin seeds
¼ tsp. ground cumin, or more to taste
- pinch cayenne pepper
- k osher salt and Kowalski’s Coarse Ground
Black Pepper, to taste
1½
- 3 tbsp. Kowalski’s Extra Virgin Olive
Oil, as desired
¾ cup chopped walnuts, toasted
12oz. jarred roasted red peppers,
well-drained
1 tbsp. molasses, plus extra for garnish,
if desired
1 tbsp. sugar
1 tsp. lemon zest
Combine all ingredients except oil in food processor and process until smooth. Slowly
drizzle in oil through oil spout until mixture is glossy, smooth and reaches desired
consistency. Adjust seasoning to taste; drizzle with molasses if desired. Makes about 2 cups.
D
FOODS
k
GO
O
H
k
T
GO
O
Good to Know:
• Substitute 4 freshly roasted red peppers (stemmed, peeled and seeded) for the
jarred peppers, if desired.
• Toast nuts in a dry sauté pan over medium heat or in a preheated 350˚ oven
until fragrant and golden, stirring occasionally. (3-5 min.).
R
FO
www.kowalskis.com
Our Grab & Go Dips and Spreads are handmade locally just for us, using unique recipes
you can’t find anywhere else. Visit the Deli
Department for one of these tasty choices:
GREEN GODDESS SPREAD
ntertaining is often synonymous with parties, and parties usually mean
dip. Whether it’s a cheese dip, onion dip or hummus, it’s not a party
unless you’ve got somewhere to stick your crackers, veggies and chips! This
season, we’re offering up three new recipes that are long on flavor but short
on effort, leaving you more time for other party prep.
LENTIL SPREAD
grab-n-go
D H E AL
1 tbsp. plus ½ cup Kowalski’s
Extra Virgin Olive Oil, divided
1 cup Kowalski’s Mirepoix
½oz. Kowalski’s Fresh Thyme, stemmed
and roughly chopped
½oz. Kowalski’s Fresh Rosemary, stemmed
and roughly chopped
1 bay leaf
1 cup green or brown lentils, rinsed
½ cup dry white wine
4 c ups low-sodium chicken broth, divided
(approx.)
¼ cup roasted garlic cloves
2 tbsp. fresh squeezed lemon juice
- k osher salt and Kowalski’s Coarse Ground
Black Pepper, to taste
Heat 1 tbsp. oil in a large saucepan over medium heat; add mirepoix and herbs. Cook until
vegetables are soft (about 5 min.). Add lentils; cook and stir for 2 min. Add wine; cook until
almost evaporated, (4-5 min.). Pour in enough broth to cover lentils by 1"; bring to a boil.
Reduce heat to medium-low; simmer, adding more broth or water a bit at a time as needed,
to keep lentils barely submerged and until lentils are tender (about 60 min.). Cool slightly;
discard bay leaf. Purée lentil mixture with garlic cloves in a food processor; with processor
running, drizzle in remaining oil through pour spout. Stir in juice; season with salt and pepper.
Makes 3 cups.
Good to Know:
• Find Kowalski’s Mirepoix (or substitute Kowalski’s Soup Mix)
in the Produce Department with other prepared produce.
• Find roasted garlic cloves in the Deli Department on
the Olive Bar.
Find a recipe for Greek Dip and detailed nutrition information
for these recipes at www.kowalskis.com.
PAGE 20
Also look for several flavors of Kowalski’s
Hummus in the Dairy Department.
Selection and availability vary by market.
Look for the colorful silicone Blossom Trivet (shown) from
Spice Ratchet in the Marketplace Department. Use it as a
trivet, coaster, hot pad or table décor.
T
A BIZZARE CHAT WITH ANDREW ZIMMERN
he star of such shows as Travel Channel’s Bizarre Foods with
Andrew Zimmern, Andrew Zimmern’s Bizarre World, new hit
Bizarre Foods America, and author of two books with strikingly
similar names, Andrew Zimmern positively bristles when asked if they
eat anything “bizarre” or “weird” for dinner at his house. National TV
star, renowned food writer and all-around celebrity foodie or not,
according to Andrew, his is a “pretty average American family.” A
rundown of his upcoming household menus plays this out. Simple
dishes (often using 3 ingredients or less) feature chicken, skirt steak,
snap peas with mint, a cucumber, tomato and feta salad, beans,
corn and roasted sweet potatoes “in the jacket.” For those used to
watching this local James Beard award-winner dig into such oddities
as grilled rat and jellied moose nose, it’s almost a bit of a letdown.
“We usually have 2, 3 or 4 vegetables on the table every night.
Choices are key,” Andrew says, to getting his son Noah to dig in.
Accordingly, Noah chooses many of the meals they enjoy at
home, while Andrew and his wife, Rishia, alternate shopping for the
required provisions.
One thing Kowalski’s shoppers are likely to have an interest in is
Andrew’s third and newest book, familiarly titled Andrew Zimmern’s
Field Guide to Exceptionally Weird, Wild and Wonderful Foods. In
part inspired by his own son, this book is geared towards kids.
According to Andrew, Weird, Wild and Wonderful is intended to
Look for Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild
and Wonderful Foods in early November, just after it is released, in all
nine Kowalski’s Markets.
This holiday season, Andrew is likely to revisit a recipe that’s become
a bit of a tradition since he and his family moved years ago to their
current home in Edina. In a neighborhood where there aren’t a lot
of Jewish families, his Potato Latke Night brings together neighbors
that typically don’t celebrate Hanukkah with piles of the crispy potato
pancakes. He’s sharing his “killer” recipe below.
KILLER POTATO LATKES
1 lb. Yukon Gold potatoes, peeled
and cut into 2" chunks
- sea salt
2 lbs. baking potatoes
1 large onion, finely diced
- vegetable oil, for frying
2 large eggs, lightly beaten
- a pplesauce, crème fraîche,
1 cup matzo meal
smoked salmon, salmon roe and
½ tsp. freshly ground white pepper dill sprigs, for serving
In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring
to a boil. Cook the potatoes until tender (about 15 min.). Drain well and immediately pass the potatoes through
a ricer into a large bowl. Working quickly, peel and grate the baking potatoes on the large holes of a box
grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated
potatoes to the riced potatoes. Transfer the remaining grated potatoes to the bowl of a food processor. Add the
onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press
with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl.
Stir in the eggs, matzo meal, pepper and 2 tsp. salt. In a large, heavy skillet, heat ¼" of oil until shimmering.
Working in 3 batches, spoon ¼ cup of potato mixture into the oil for each latke; press slightly to flatten. Fry over
moderate heat, turning once, until the latkes are golden and crisp on both sides (about 7 min.). Drain latkes on a
paper towel-lined baking sheet; sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon,
salmon roe and dill. Makes 20.
PAGE 21
Photo by Stephanie Meyer courtesy of Andrew Zimmern.
www.kowalskis.com
Shopping at the White Bear Lake, Grand or Uptown markets, you
might bump into Andrew in the Imported Cheese Department. He’s
particularly interested in the detailed information provided on what
he finds to be an impressively large selection, and he’d like to see
more of that type of educational material on things like squash and
horned melons. While he may not yet be able to get one of his latest
interests – Minnesota-raised goat – in their Meat Department, he’s
impressed with Kowalski’s variety of foods, particularly produce, not
found just anywhere in the Twin Cities. Andrew says, “Kowalski’s is
in a great position to be able to bring in a lot of foods from around
the world that people have an interest in.”
“get them excited about food and travel; to teach them without them
knowing it.” Full of what he playfully describes as “factoids,” along
with plenty of pictures, maps, graphics, quizzes and charts, it’s not
difficult to imagine
that juvenile Andrew
was a big fan of
books himself,
especially those a la
The Guinness Book
of World Records.
Andrew’s book
may not feature
the world’s
smallest man or the
tallest mowhawk
hairstyle, but it’s
bound to excite
grade schoolers
and parents alike
with chapters
on tarantulas,
dancing shrimp and even (yes,
we’re serious) zombies. “It’s a book you can start and stop and start
up elsewhere. One families can look at together.” Strange as it may
seem, there’s something perfectly normal (even wildly wonderful)
about that.
wake up to a
Bakery-Fresh
breakfast
W
hether you’re putting out a simple morning spread for overnight
guests or just looking for something delicious any day of the week,
make the Bakery Department your first stop. Our vast breakfast selection is
fresher than our competitions’ – that’s because much of it is baked fresh in
store. That which isn’t is probably made in our Central Bakery and delivered
fresh to each market, every day. If you’re like many customers, you already
have a preferred selection, but you might just find a new favorite among
these choices:
www.kowalskis.com
MAPLE STICKS – All the flavors you love in French toast, these are made
with a cinnamon spiced dough with a decadent caramel glaze, maple icing
and a crunchy sprinkling of sliced almonds. A customer favorite for years.
COFFEE CAKES – You don’t have to like coffee to love them! Mary Anne’s
Coffee Cake has a distinctive maple twist, but Apple, Blueberry, Almond
Cream Cheese and Raspberry are also very popular.
CINNAMON PULL-APARTS – A cross between a coffee cake and a
cinnamon bun, for the days when you just can’t choose.
COBBLESTONE BREAD – This chunky, sweet, cinnamon-swirled yeast
bread is particularly great for toasting.
BATTER BREADS – Moist and tender, our darkly delicious quickbreads are
excellent for slicing and snacking any time of day. Look for Banana, Banana
Nut, Cranberry Orange and Pumpkin.
PASTRY CASE
• Our jumbo Muffins have a moist, tender
crumb and come in flavors no one else has,
like Caramel Glorious Morning and
Pomegranate Bran.
Kowalski’s Morning Buns
They’re everyone’s favorite! Kowalski’s
Morning Buns are our signature breakfast
option: tender, flaky, buttery pastries rolled
in our own special cinnamon-sugar mixture.
These hard to define but easy to love pastries
are only found here.
Look for minis – great for sharing with the
office or toting along to a brunch – as well as
these “twists” on this classic:
• Kowalski’s Croissants are a traditionalstyle, flaky, buttery French pastry. Serve
them alongside an espresso for an
authentically ooo-la-la experience.
CINNAMON ROLL
• Made-fresh-daily donuts are stocked in all the varieties
you’d expect, plus French Donuts, Fritters and Novelty Donuts like
Chocolate Potato Chip and Peanut Butter Cup.
• We also have fresh, traditional-style Danish pastries (including Kringles)
and Scones in a variety of flavors.
DID YOU KNOW?
Made with our croissant dough, with layers of
cinnamon filling and a traditional icing. It’s a
cinnamon roll unlike any other!
CARAMEL PECAN ROLL
Made with flaky croissant pastry, positively
oozing with sticky caramel and crunchy
pecans. It’s a fluffier version of a
coffeehouse favorite.
CARAMEL ROLL
We partner with a private bakery in Durand, Minnesota, to ensure
sustainability of the specialty dough used in our Morning Buns,
which our baker hand-rolls and cuts exclusively for us, full time.
Selection and availability vary by market.
PRODUCT SPOTLIGHT
PAGE 22
The same recipe as our Caramel Pecan Roll,
sans the pecans – for those who want to
concentrate their attention on the buttery
good stuff itself!
H
GO
T
GO
O
k
k
O
FOODS
R
FO
D
D H E AL
Susan Moores, M.S., R.D.
[email protected]
getting along with
GLUTEN
F
•B
acteria imbalance in the intestines. A powerful balance of
bacteria in our intestines influences many aspects of health. Overuse
of antibiotics plus a diet high in fat, meats and highly processed foods
upsets the balance and may affect gluten sensitivity.
WHO HAS TROUBLE WITH GLUTEN?
IS GLUTEN-FREE FOR YOU?
Times have changed. Fifty years ago, 1 in 10,000 people were
diagnosed with celiac disease. Some researchers estimate that today
at least 1 in 100 Americans have celiac disease, and 1 in 20 may have
some type of gluten intolerance. For those affected, eating foods with
gluten can prove harmful and sometimes painful, as their immune
systems attack their intestines, making it difficult to absorb the nutrition
in food. 30% of people have a version of the gene for celiac disease,
which means a predisposition for gluten issues. Infections, illnesses,
surgeries or drugs may trigger trouble for these folks. Beyond this, some
experts suspect the rapid rise in incidence may be due to environmental
and personal health issues, such as:
If you have gluten sensitivities, the answer is yes. If you don’t, eating
gluten-free doesn’t necessarily offer often-advertised yet unproven
health benefits and can mean potential nutrient shortfalls in calcium,
iron, fiber, magnesium and B vitamins. Keep in mind that most people
with celiac disease don’t know they have it. If you have symptoms,
a family history of celiac disease, type 1 diabetes, lupus, rheumatoid
arthritis or premature bone loss, a simple blood test can determine if
further testing is needed.
•G
rain changes. The wheat we eat today is different than the wheat
we ate years ago. Newer breeding and growing processes and
disease-resistant crops may cause greater sensitivity for some, too.
•C
hronic inflammation. Many of us have constant inflammation in
our bodies caused by diet, stress and illness. That kind of environment
may heighten gluten sensitivity.
BOTTOM LINE
People with celiac disease are at greater risk for other health concerns,
so get tested if you have symptoms and talk with a dietitian to ensure
you’re getting the nutrients you need from food. If you’re looking for
gluten-free choices, keep shopping. Kowalski’s is constantly bringing in
more gluten-free options and creating new salads and prepared foods
with non-gluten containing ingredients. And if there are products you’d
like to find in your market, let us know.
TIPS FOR COOKING FOR THE GLUTEN-FREE GUEST:
1
Check with your guest. Some people are very sensitive to gluten, while others have more
wiggle room. Ask your guest what he or she would like to eat instead of scrambling to find
something you hope will work.
2
Choose wholesome, simple foods. It cuts down on the risk for cross-contamination and extra
work. Meat or fish seasoned with herbs, spices or gluten-free marinades cooked on a clean
grill or grill pan work great. Fresh fruits and vegetables, a green salad with oil and balsamic
vinegar, and a non-gluten starch (like potatoes, quinoa or rice) round out the meal.
3
Read labels on packaged foods. Confirm (never assume) they’re gluten-free, and note that
wheat-free is not the same as gluten-free.
4
Watch for cross-contamination. Use separate cutting boards, utensils and dishes if you’re
preparing both foods that contain gluten and foods that don’t.
5
Pick up our Gluten-Free Diets Brochure. It contains loads more helpful facts, tips and
product information.
PAGE 23
www.kowalskis.com
ew issues come along in the nutrition world that truly change the
landscape of food. But in the past 10 years, gluten (a type of
protein found in grains like wheat, rye, barley, spelt and others) has
done just that.
can find hard to resist. This recipe – inspired by the kidfriendly flavors in an Italian pasta dish – is chock full of
basic veggies, including carrots, tomatoes and good-foryou beans. Add in your favorite shaped small pasta, from
elbows to shells, and watch it disappear. You can even
add in frozen peas, corn or green beans. Customize the
flavors to suit your tastes or your pantry. To make the
soup ahead of time, reserve the pasta until you rewarm
the recipe just before serving.
FOODS
k
k
O
H
ITALIAN VEGETABLE SOUP
D
R
FO
vegetables, you can get them to sip them. Slurpable,
sippable soup is a meal that even the pickiest eaters
Kids
GO
S
ometimes even if you can’t get kids to eat their
with
the
D HE
T
Kitchen
GO
O
in
the
AL
1 tsp. Kowalski’s Extra Virgin Olive Oil
2 cloves garlic, finely minced
¼ cups diced white onion
⅓ cup thinly sliced carrot
⅓ cup diced celery
15 oz. can diced tomatoes
⅔cups canned light red kidney beans, rinsed and drained
⅔cups canned small white beans (such as Northern beans), rinsed and drained
4 cups low-sodium vegetable stock
2 cups low-sodium tomato sauce
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. kosher salt
1 tsp. Kowalski’s Coarse Ground Black Pepper
½ tsp. crushed red pepper flakes
2 tsp. brown sugar
½ cup dried small shell pasta
1 ½ tbsp. chopped Kowalski’s Fresh Italian Parsley
Heat oil in a deep pot over medium-high heat. Sauté garlic and onion 2 min.
Reduce heat to low; add carrot, celery and tomatoes with their juice. Simmer
10 min. Add beans, stock, tomato sauce and next 6 ingredients through sugar;
simmer just until carrots are tender (about 40 min.), adding pasta in the last 5
min. Adjust salt and pepper if necessary; stir in parsley and serve immediately.
Serves 8.
Note:
• Follow package directions for cooking pasta, checking noodles every 30 sec. in
the last 2 min. of suggested cooking time to ensure it does not overcook.
Nutrition Information per Serving:
Total Calories
130
Total Fat
1g
Saturated Fat
0g
Sodium
390 mg
Fiber 5g
An excellent source of vitamins A, C, K and folate.
A good source of iron, potassium and B6.