At Home with

Fall 2009/Winter 2010
At Home with
Kowalski’S
enjoy the new season
Take a Cheese Flight
Entertain Like a Restaurant Chef
Alexis Bailly Winery...A Local Treasure
Holiday Ideas
www . k o w a l s k i s . c o m
Thoughts from
the Kowalskis
Y
www.kowalskis.com
ou hear a lot about buying local lately, but at Kowalski’s it’s
what we have focused on since our company was founded in
1983. We started out as a local, family-owned business, and we
plan to remain so for generations to come. Because of this, we are
continually seeking out other local, family-owned businesses and
providing them a place to showcase their
one-of-a-kind products. It is these partnerships that help to make us unique in this
highly competitive business. We hope you
feel the same way about supporting your
neighbors and choose to buy local as well,
whenever possible.
dishes you prepare are the best they can be. During this season
when many are cooking family favorite dishes and entertaining, we
want you to know that you can always count on us to provide you
with the highest quality ingredients available.
Our buyers have been busy as well looking
for new items that are great for gifts, from
food to accessories for decorating your
home. As the seasons change, the
product lines reflect what is new and perfect for this time of year. We hope you will
continue to make grocery shopping an
adventure and explore our departments for
everyday items your family has come to
expect, along with the new “finds” that
are at every turn. You can depend on us
to partner with you for all your grocery
shopping needs.
Many of the recipes in this issue of At Home
with Kowalski’s are from local companies
and cookbook authors and feature our
unique products. They will provide you with
dishes not only for everyday family meals,
but for entertaining as well. A prominent
Jim, Mary Anne & Kris Kowalski Christiansen
We thank you for your loyalty to our local,
chef was recently interviewed about his
family business and look forward to seeing
philosophy on cooking, and he commented
you in our markets in the months to come.
that it was important to select the highest quality ingredients, if
you were going to take the time to prepare a recipe. We couldn’t
agree more, and we challenge our vendors everyday to seek out
Jim, Mary Anne and Kris Kowalski Christiansen
the freshest ingredients with as few additives as possible, so the
Wishing you a happy holiday season,
Kowalski’s Signature Event – Saturday, October 3rd at all
Minneapolis locations (Lyndale, Hennepin, Parkview, Eden
Prairie and Eagan Markets) from 11:00 a.m. to 4:00 p.m.
Kowalski’s Signature Event – Saturday, October 10th at
all St. Paul locations (Grand, White Bear, Woodbury and
Stillwater Markets) from 11:00 a.m. to 4:00 p.m.
Boo Bash - Tuesday, October 27th at all locations from
4:30 p.m. to 7:30 p.m.
Holiday Entertaining Event – Saturday, November 7th at
all locations from 11:00 a.m. to 4:00 p.m.
Visit with Santa – Saturday, December 5th at all locations
from 11:00 a.m. to 2:00 p.m.
Grand Avenue Market
1261 Grand Avenue
651-698-3366
Manager: Dan Klassen
Lyndale Market
5327 Lyndale Avenue S.
612-822-2935
Manager: John Majewski
Eden Prairie Market
16500 W. 78th Street
952-937-9585
Manager: Matt Birr
White Bear Lake Market
4391 S. Lake Avenue
651-429-5913
Manager: Boyd Oase
Uptown Market
2440 Hennepin Avenue
612-377-3448
Manager: Tim Adelmann
Stillwater Market
5801 Neal Avenue N.
651-439-9161
Manager: Jeff Linder
Woodbury Market
8505 Valley Creek Road
651-578-8800
Manager: Britt Lindeman
Parkview Market
5615 Chicago Avenue S.
612-824-2430
Manager: Jean Christensen
EAGAN Market
1646 Diffley Road
651-328-8300
Manager: Steve Szondy
Page 2
Editor
Linda Day Anderson,
Kowalski’s Markets
[email protected]
651-796-6043
Printing
& Production
Visual Expressions
Design & Layout
Hooker & Company
hookerandcompany.com
FOOD
Photography
Phil Aarrestad
Photography
Food Stylist
Maggie Stopera
PROP Stylist
Jerri Mahoney
© Kowalski’s Companies, 2009
All Rights Reserved. www.kowalskis.com
Really
New Ways to
Eat Well This Season
fastened to our ear(s). These distractions
separate us from the experience of eating.
“Turning things off puts the focus back on the
food in front of you,” says Watson. By default,
we will pay more attention to how foods look,
smell and taste. “The more we think about
the food we eat, the more we’ll be moved to
understanding it. The more we understand it,
the more likely we are to make good choices,”
she adds. It seems logical: the more we
know, the better we eat.
Susan Moores, M.S., R.D.
[email protected]
s outside temperatures drop, grocery
shopping lists change. Summer’s bounty
of fruits and vegetables is a distant memory;
hearty fare is on the menu, and the holiday
season… well, it sits on the horizon. At
Kowalski’s that means prime time for thinking
about new foods and new ways to eat well.
Researchers say we make about 200 food
decisions a day. Those decisions include not
only what to eat, but when to eat, where to
eat and more. Think of your 200 decisions as
200 great opportunities to have a big impact
on your health, your family’s health and a
whole lot more.
Below are simple and refreshingly new ways
to try to eat well. I can’t take credit for them.
They come from Lucia Watson, owner of
Lucia’s, a four-star, fan favorite restaurant in
Minneapolis. A few months ago she gave a
presentation at a conference I attended. As
she revealed her tips, I knew they fit perfectly
with Kowalski’s approach to food and the
very essence of our Good Foods for Good
Health program. Check them out. They are a
wonderful way to revisit how you think about
food, how you choose food and how you eat.
Try them—you’ll like the results.
Tip 1: Turn things off.
Many of us eat in front of the television
or computer or with a cell-phone or iPod
For many of us “locally grown” means fruits
and vegetables, but local is much more. It can
be meat, poultry, eggs, milk, cheese, maple
syrup, honey and breads (all of which we
have at Kowalski’s). Choosing local foods is a
great way to start thinking about what you are
eating, how food is produced and where it is
grown. Local gives you a closer connection to
what you eat and the people who produce it.
Making the commitment to one local food is
doable and may become the start of something big. Look for foods throughout our store
that sport a “local” tag.
Tip 3: Buy-cott vs. boycott.
When you buy food, you are voting with your
wallet for how a food was produced and sold.
It’s an effective way to encourage and support
food producers and companies that use good
and safe production and manufacturing
practices and are invested in the local economy.
Food can carry labels such as organic,
natural and sustainable. Some terms, such as
“organic” have legal definitions and guidelines.
Others, such as “natural” and “sustainable”
do not. At Kowalski’s, we take these terms
seriously. We have set meaningful standards
and definitions for these terms and adhere to
them. Ask our Meat Department staff about
our meat, poultry and fish; tap into the
expertise of our Produce managers to learn
Page 3
Tip 4: Cook with a kid.
To a child’s eye, food is interesting and
mysterious. It begs to be handled, tried and
tasted. “Because kids are naturally curious,
they’re adventuresome, and they have great
palates,” says Watson. But we may influence
those budding taste buds with our own
personal preferences. It’s best if we keep
quiet about our likes and dislikes and let
kids develop their own. It’s also important
to expose them to lots of different foods so
their palates experience different tastes. If we
serve the same foods over and over we may
“dumb down the palates,” and that can leave
kids lacking nutritionally.
Today, many, if not most, kids don’t cook in
their homes. Many food companies would
like consumers to believe cooking is a hassle
when in fact it can be momentous, meaningful
and memorable. Cooking with kids offers time
together–time to connect, talk and instill lifelong
lessons and habits that will keep them well.
Finally, another hit to the food experience is
hunger. Many of us are fortunate enough to
have food readily available, but snacking and
poor eating habits mean we never come to
the table truly hungry. According to Watson,
hunger is the best spice for appreciating the
remarkable flavors in foods. “When we’re not
hungry, we become choosey. If we come to
a meal with a true appetite, we come with a
greater interest in food. It opens our eyes and
our minds to try more good things, and that
is a good start to eating well.”
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A
Tip 2: Broaden your definition of
local food - then commit to eating just
one thing that’s local.
about the quality of our fruits and vegetables;
and ask our Deli managers about ingredients
and our line of natural salads. We are happy
to help you learn what you would like to know
about the food you eat.
like a
T
he popularity of the Food Network and all the Iron-Chef-type
shows on television has given many of us the desire to cook like
the pros. Their unique recipes and plate presentation might leave you
in awe, but with a menu and tested recipes in hand, you can be on
your way to creating your own restaurant-quality meal.
www.kowalskis.com
Our menu features bay scallops in individual gratin dishes, and
accompanying recipes for a hearty fall and winter menu. Once you
master these recipes with one group, we suggest using them over
again with other groups to make preparation easier each time you
execute your meal. You’ll be well on your way to becoming the Food
Network’s next great chef. Bon appétit!
FALL/WINTER MENU
Bay Scallop and Prosciutto Gratins
Winter Pear Salad
Asiago Au Gratin Potatoes
Honey Glazed Carrots
tbread Crust
Chèvre Tart with Orange Chocolate Shor
WINE PAIRING:
)
Palazzone Rocca di Tufo Orvieto (Italy
Parés Baltà Blanc de Pacs (Spain)
Page 4
BAY SCALLOP AND PROSCIUTTO GRATINS (photo page 4)
6 tbsp. butter, softened
1 tbsp. chopped garlic
2 tbsp. minced shallots
2 oz. thinly sliced prosciutto, chopped
4 tbsp. minced fresh Italian flat leaf parsley,
divided
2 tbsp. fresh squeezed lemon juice
2 tbsp. dry white wine
1 tsp. kosher salt
¼ tsp. Kowalski’s Coarse Ground Black Pepper
1
⁄3 cup Kowalski’s Extra Virgin Olive Oil
6 tbsp. dry white wine, divided
1 ½ lbs. fresh bay scallops, rinsed, divided
½ cup Panko bread crumbs
2 tbsp. melted butter
6 lemon slices (garnish)
- baguette French bread
In mixer bowl, combine 6 tbsp. butter, garlic,
shallots, prosciutto, 3 tbsp. parsley, lemon juice,
2 tbsp. wine, salt and pepper on low speed;
slowly pour in olive oil until combined. Arrange
6 (6") oval ramekins on a jelly roll pan; place
1 tbsp. wine in each. Divide scallops among
each ramekin; spoon garlic butter evenly over
scallops. Bake in a preheated 425° oven until the
scallops are barely done (10-12 min.); remove
from oven. Turn oven to broil. In small bowl,
combine bread crumbs and melted butter. Sprinkle crumb mixture over scallops; place ramekins
under broiler until crumbs are browned and crisp
(3-4 min.). Sprinkle with remaining parsley;
garnish with lemon slice. Serve immediately
with crusty French bread for dipping. Serves 6.
WINTER PEAR SALAD
In small bowl, lightly toss pear slices with
dressing; set aside. To Serve: Divide lettuce,
pear slices, cranberries and pecans among
each of 6 salad plates. Serve immediately.
Serves 6.
ASIAGO AU GRATIN POTATOES
2 lbs. Yukon Gold Potatoes
¼ cup butter
1 tbsp. flour
1 tsp. kosher salt
2 cups heavy whipping cream
2 cups shredded Asiago cheese
Scrub potatoes; place in large saucepan and
cover with cold water. Boil until tender (30-35
min.); cool. In medium saucepan, melt butter
over medium heat; stir in flour and salt. Cook,
stirring constantly, until bubbly. Stir in cream;
heat to boiling, stirring constantly. Boil and
stir 1 min. Remove from heat; stir in cheese
and continue stirring until cheese is melted. To
Assemble: Peel and slice potatoes. Alternately
layer potatoes and sauce in buttered 13x9" glass
baking dish ending with sauce on top. Bake,
uncovered, in a preheated 350° oven until
bubbly (30-35 min.). Serves 6.
Good to Know:
• Dish can be assembled and refrigerated,
covered, for several hrs. before baking.
• The Asiago sauce will separate if the potatoes
are reheated after the initial baking.
HONEY GLAZED CARROTS
1 (12 oz.) pkg. petite carrots for cooking
½ tsp. kosher salt
3 tbsp. brown sugar
1 tbsp. Kowalski’s Pure Honey
1 tbsp. unsalted butter
1 tbsp. snipped fresh Italian flat leaf parsley
Place carrots in large sauté pan with cold water
to cover; add salt. Bring to a boil over high heat;
reduce heat and simmer until tender (about 3
min.). Drain carrots; return to sauté pan. In small
saucepan, melt brown sugar, honey and butter
over low heat until thoroughly combined,
stirring constantly (about 3 min.). Pour over
carrots, tossing to coat; sprinkle with parsley.
Serve immediately. Serves 4-6.
CHÊVRE TART WITH ORANGE
CHOCOLATE SHORTBREAD CRUST
8 Bramblewood Cottage Orange Chocolate
Shortbread, crushed
8 oz. chêvre, softened to room temperature
8 o z. cream cheese, softened to room
temperature
1 vanilla bean, split
1 tsp. orange zest
1
⁄8 tsp. nutmeg
1
⁄8 tsp. salt
2 egg yolks
1
⁄3 cup sugar
2 tsp. flour
¼ cup heavy whipping cream
Line bottom of 10" removable bottom tart pan
with parchment paper. Firmly press shortbread
crumbs into bottom and up sides of pan; chill
until needed. In large mixer bowl, cream
together chêvre and cream cheese on low speed;
scrape seeds from vanilla bean into cheese
mixture along with orange zest, nutmeg and salt.
Add egg yolks, sugar and flour, beating on low
speed; slowly pour in cream and continue beating until all ingredients are incorporated. Pour
batter into prepared crust, spreading evenly.
Bake in a preheated 325° oven on center rack
directly over pan of water placed on bottom
rack until center no longer moves (35-40 min.).
Do not over bake or brown; tart should seem
slightly underdone. Cool completely on wire
rack. Refrigerate, covered, 4 hrs. or overnight. Serves 8-10.
Good to Know:
• Baking the tart over a pan of water will create
steam in the oven and help prevent cracks in
the top of the tart.
• Be careful not to overbeat, as this will add air
to the batter.
Recipe courtesy of Bramblewood Cottage.
www.bramblewoodtreats.com
Page 5
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2 pears, sliced
1 cup Girard’s Light Champagne Dressing
2 heads Bibb lettuce
1
⁄3 cup dried cranberries
½ cup pecan halves, toasted
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baking basics
and
beyond
A
CHOCOLATE CHIP SCONES WITH
STRAWBERRY BUTTER
Local cookbook author Pat Sinclair sensed this trend a few years ago and
realized that she had gained considerable knowledge about baking after
working on a baking cookbook for a local company. “I loved the interaction of
the ingredients in recipes, almost like a chemical formula, and the interconnection
among techniques,” offered Pat. “I enjoy sharing my knowledge with others
as well, so doing a cookbook of my own seemed to make sense.” The result
was Baking Basics and Beyond, a cookbook that is both educational and a
source of more than 120 incredible recipes.
2 cups flour
½ cup sugar
1
⁄3 cup Dutch process cocoa
1 tbsp. baking powder
½ tsp. salt
1
⁄3 cup cold butter, cut into 1/2" pieces
1 cup whipping cream
1 tsp. vanilla
1 cup milk chocolate chips
- sugar
- Strawberry Butter (below)
s we talk with our customers, it is apparent that many of you are
becoming more interested in cooking and baking. For some it is a return
to a time when preparing meals and eating at home was the norm. For others
it is a new adventure, a hobby of sorts.
The book is organized into twelve chapters that feature such things as muffins,
quick breads and popovers, cookies, cheesecakes, pies and tarts and yeast
breads. “I begin each chapter with tips that apply to what you will be making
and start with the easiest recipe first,” said Pat. “As you page through the
chapter, you will find that each recipe builds on the skills learned in the previous
recipe and become more difficult as you progress through the chapter. By the
end of each section you will be baking like a pro!” adds Sinclair.
We invite you to meet Pat as she shares several of her recipes at a class at
our Eagan Market on Thursday, November 5th, from 6:00 to 7:00 p.m. Call
651-328-8300 to register. Space is limited, so call early to reserve a spot.
There is a $10.00 fee when you register, which will be refunded with a $10.00
Kowalski’s Gift Card, if you attend the class. Pat will have books available for
purchase, as well as samples of the recipes she will be sharing.
For more information about Pat and her cookbook, visit her website at
www.PatCooksandBakes.com.
In medium bowl, combine flour, sugar, cocoa, baking powder and salt; cut
in butter with pastry blender until mixture resembles coarse crumbs about
the size of peas. In small bowl, combine whipping cream and vanilla; add
to flour mixture, stirring with a fork until clumps form, making slightly
sticky dough. Stir in chocolate chips. Place dough on well-floured surface;
knead gently until it holds together and is no longer sticky (8-10 min.).
Roll or pat out dough to 1/2" thickness. Cut scones with a 3" biscuit cutter,
pressing firmly to cut through chocolate chips. Place scones on ungreased
cookie sheet; sprinkle tops with a little sugar. Bake in a preheated 400°
oven until scones are no longer moist and are firm when pressed lightly
with a finger. Serve immediately with Strawberry Butter (below).
Amount: 12 scones.
Strawberry Butter: In small bowl, combine ½ cup room temperature
butter and ¼ cup powdered sugar until smooth; stir in 2 tbsp. strawberry
jam, mixing well.
Recipe from Baking Basics and Beyond by Pat Sinclair.
Page 6
WILD MUSHROOM TARTLETS
1 cup flour
¼ cup butter, cut-up
1 (3 oz.) pkg. cream cheese, cut-up
1 tbsp. butter
1 tbsp. olive oil
1 shallot, chopped
8 oz. fresh wild mushrooms, sliced
2 dried porcini mushrooms, soaked in hot
water, chopped
½ tsp. kosher salt
1 tsp. chopped fresh thyme or ¼ tsp. dried
thyme leaves
1 tbsp. Madeira or brandy
1
⁄3 cup whipping cream
¼ cup sour cream
1 egg yolk
Place flour in food processor bowl; add butter and cream cheese and pulse until dough
forms. Divide dough into 6 pieces; press into bottoms and up sides of 6 (3") tart pans.
Bake in a preheated 400° oven on jelly roll pan until edges are lightly browned; remove
from oven. Reduce oven temperature to 350°. In large skillet, melt butter and olive oil
over medium heat; add shallot and sauté until tender. Add fresh mushrooms and increase
heat to medium-high. Cook, stirring constantly, until mushrooms are cooked and liquid
evaporates; add porcini mushrooms, salt, thyme and Madeira and scrape to loosen any
browned bits from bottom of pan. Remove from heat and cool to lukewarm. In small
bowl, combine whipping cream, sour cream and egg yolk; divide among tart pans. Top
each with 2 tbsp. mushroom mixture. Continue baking until filling is set (20-25 min.);
cool 5 min. Remove from pans. Serve warm or at room temperature.
Amount: 6 tarts.
Recipe from Baking Basics and Beyond by Pat Sinclair.
6 cups peeled, sliced apples (6-8 medium)
½ cup firmly packed brown sugar
¼ cup flour
¼tsp. freshly grated nutmeg or pinch of
ground nutmeg
1 tbsp. lemon juice
½ cup caramel sauce, heated slightly
½ cup old-fashioned oats
½ cup flour
½ cup firmly packed brown sugar
¼ cup cold butter, cut-up
- vanilla ice cream
In large bowl, combine first 5 ingredients
until apples are coated. Spoon apple mixture into 2-qt. casserole or 11x7" baking
dish. Drizzle warm caramel over apples.
In medium bowl, combine oats, ½ cup
flour and ½ cup brown sugar; cut in
butter with a pastry blender until mixture
resembles coarse crumbs the size of peas.
Crumble over fruit. Bake in a preheated
375° oven until bubbling all over and
apples are fork-tender (55-60 min.); cool
slightly. Serve with ice cream.
Serves 8.
ing Basics and Beyond.
Pat Sinclair, author of Bak
Recipe from Baking Basics and Beyond by
Pat Sinclair.
TURTLE BARS
30 caramels, unwrapped
¼ cup milk
2
⁄3 cup firmly packed brown sugar
½ cup butter, softened
½ tsp. vanilla
1 egg
2 ½ cups graham cracker crumbs
1
⁄3 cup flour
1
⁄8 tsp. salt
1 cup milk chocolate chunks (6 oz.)
1 cup pecan halves, coarsely chopped
Line bottom of a 13x9" baking pan with aluminum foil, extending foil about 2" beyond long
sides of pan; spray lightly with nonstick cooking
spray. In small saucepan, melt caramels with
milk over low heat, stirring often until smooth;
cool slightly. In large mixer bowl, beat brown
Page 7
sugar, butter, vanilla and egg on medium speed
until smooth; add graham cracker crumbs, flour
and salt. Continue beating on low speed until
crumbly; set aside 1 ½ cups of mixture. Press
remaining crumb mixture into bottom of prepared pan. Sprinkle chocolate chunks and pecans
evenly over crust; pour melted caramels over top.
Crumble the reserved graham cracker mixture
unevenly over the caramel sauce, leaving some
of the filling uncovered. Bake in a preheated
350° oven until caramel is bubbling and edges of
crust are beginning to brown (20-25 min.); cool
completely on wire rack. Remove from pan using
the foil to lift out in one piece; cut into bars.
Amount: 24 bars.
Recipe from Baking Basics and Beyond by Pat
Sinclair.
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CARAMEL APPLE CRISP
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M
innesota was never thought of as a wine producing area until
Alexis Bailly Vineyard drew the attention of the wine-drinking
world with its elegant, dry table wines.
The wine shop at our Eagan Market proudly carries several of Alexis
Bailly wines. We invite you to experience these award-winning, locally
produced Minnesota wines with your next meal.
In 1973, David A. Bailly, a Minneapolis attorney, bought a 20 acre field
of winter rye and planted it with French grapes. His intention was not
to produce just a Minnesota wine, but to make a great Minnesota wine.
French winemakers have long held that in order to produce great wine,
the grapevines must endure hardship – wind, sleet, snow and drought.
Enthusiastically, Bailly adopted the motto, “Where the grapes can suffer.”
ISIS – ICE WINE – ISIS is made in the style of the famous Eiswein from
Germany. The grapes are frozen, but it is only the water that freezes,
and is then removed as ice. What is left behind is a wonderfully sweet
juice to ferment into the luscious nectar known as ISIS. Reminiscent
of ripe apricots and peaches, citrus fruits and honey, the crisp acids
maintained in our cold climate naturally balance our ISIS – Ice Wine.
Bailly chose grape varieties not for their hardiness, as you might think,
but for the flavor and excellence of the wine the variety produced.
Consequently, this made his job as a grape grower much more difficult.
French viticulture practices had to be adapted to the Minnesota
climate, new methods of training needed to be developed, and to
survive the sub-zero temperatures, each vine had to be laid down and
covered with dirt in autumn. All the laborious field work,
however, made his job as winemaker simple, for the key
to making great wine is growing quality grapes.
HASTINGS RESERVE PORT STYLE WINE – A delicious, sweet and
fortified dessert wine, Hastings Reserve is made in the style of a ruby
Port, emphasizing both youthful fruit and a maturity of flavor. The raisin
flavor is enhanced by the warm and spiritous addition of brandy.
BAILLY’S RESERVE CHOCOLATE DESSERT WINE – Their newest
wine takes Port one step further by adding natural chocolate essence
to a special blend of Hastings Reserve. This creates a
sexy, romantic dessert wine that captures the delicious,
alluring flavors of both the grape and that most
intoxicating flavor of all, chocolate. Enjoy sipping a glass
all on its own at the end of a meal, like a chocolate pie
in a bottle.
To house his enterprise, Bailly designed and constructed a winery made from Minnesota limestone and white
knotty pine. The winery opened its doors in 1978,
when Alexis Bailly Vineyard released its 1977 vintage
wines produced from 100% Minnesota-grown grapes.
Not only did Bailly’s risky venture survive, it thrived!
The grapes may have suffered, but praise and sales
did not. Alexis Bailly wines have won over 45 national
awards since its beginning.
VOYAGEUR – Voyageur wine was named for the French
Canadian pioneers who paddled the waterways in
their birch bark canoes from the St. Lawrence Seaway
through the Mississippi, finding their way to Hastings led
by our fourth great grandfather, Alexis Bailly. This wine
reflects that pioneering spirit in taking the old world grape
varieties from France that were the original plantings in
1973, and blending them with the new world grapes
developed at the University of Minnesota. The wine is
deeply colored with bold and opulent fruit flavors of blackberries and smoky vanilla aromas from extensive aging
in new Midwestern oak barrels. Pair with hearty pastas,
grilled meats and wild game, or drink it on its own.
David A. Bailly died in 1990. His daughter, Nan, now
the master winemaker, carries on her father’s romantic
fantasy of producing world class wines from a vineyard
in Minnesota. We feature several of Nan’s recipes that
she has gathered and perfected over the years.
Page 8
LEEK TART
NAN’S HARVEST BRISKET
We have a lot of family and friends join us for
harvest, and this recipe easily feeds a crowd,
as it doubles and quadruples. You just need a
bigger pan!
1 (3-4 lb.) beef brisket, trimmed of fat
1 cup Alexis Bailly Country Red Wine
½ cup strong beef stock
2 tsp. fresh thyme
½ tsp. star anise
2 bay leaves
- kosher salt
- coarse ground black pepper
1 tbsp. flour
1 tbsp. butter
Place brisket in a baking dish; pour wine and
stock over meat. Add thyme, anise, bay leaves,
salt and pepper. Seal the top of the dish tightly
with foil. Roast in a preheated 300° oven (6
hrs.), checking liquid occasionally. Strain
liquid into a small saucepan; refrigerate until
fats solidify. Remove fat; simmer over low
heat, reducing slightly to intensify flavor.
Season with salt and pepper as needed.
Combine flour and butter into a smooth paste;
whisk into sauce until slightly thickened.
To Serve: Slice meat into thin strips; serve
with sauce.
Serves 8.
Recipe courtesy of Nan Bailly at Alexis
Bailly Winery.
PORK WITH PRUNES
12 oz. prunes, pitted
2 cups Alexis Bailly Seyval Blanc White Wine
2 tbsp. canola oil
3 lb. pork tenderloin
- kosher salt
- coarse ground black pepper
6 small onions, chopped
2 carrots, chopped
2 tbsp. brandy
3
⁄4 cup water
3 tsp. dehydrated beef bouillon
1 bouquet garni (bay leaf, parsley, thyme
wrapped in cheesecloth)
Slice leeks in half, lengthwise; clean well. Slice each in half
again; slice crosswise into 1/2" pieces. Microwave (HIGH)
until softened (6-8 min.). In large sauté pan, melt butter over
medium heat; add flour, stirring 1 min. Slowly whisk in milk;
continue cooking and whisk until thick and smooth (3-5
min.). Add salt and pepper to taste; cool slightly. Stir in eggs,
cheese and bacon; pour mixture into pastry-lined pie pan.
Bake in a preheated 350° oven until puffed and golden brown
(about 30 min.). Serve warm. Serves 8.
Recipe courtesy of Nan Bailly at Alexis Bailly Winery.
In medium bowl, soak prunes in white wine 1
hr.; drain, reserving wine. In Dutch oven, heat
oil; brown pork in oil on all sides. Remove
from pan; season with salt and pepper. In same
pan, sauté onion and carrot until softened (4-5
min.). Add pork back to pan along with brandy.
Flame brandy; add remaining ingredients.
Roast in a 325° oven (75 min.); add prunes
and continue cooking an additional 20 min. Serves 8.
www.kowalskis.com
When I was living in France learning to make
wine in the Loire Valley, we often ate this dish
with rabbit. My French Tante, Aunt Therese,
made it for me with pork the last time I was
there, and it is just as good.
2 lbs. leeks, white tops only
3 tbsp. butter
3 tbsp. flour
2 cups milk
- kosher salt
- coarse ground black pepper
2 eggs, lightly beaten
1 cup shredded Gruyere cheese
½ lb. bacon, cooked crisp, broken into pieces
1 (9") pie shell
Recipe courtesy of Nan Bailly at Alexis
Bailly Winery.
TARRAGON PESTO AND PASTA
If you like the flavor of black licorice, you’ll love this take
on pesto. Fresh basil can be substituted for the tarragon for
a classic pesto sauce.
1 cup packed fresh tarragon
1 cup packed fresh parsley
2 cloves garlic
2 tbsp. pine nuts
½ tsp. kosher salt
1
⁄3 cup olive oil
3 tbsp. fresh grated Parmesan cheese
1 lb. penne pasta, cooked al dente
2 cups shredded roasted or rotisserie chicken (optional)
2 cups cooked green beans (optional)
1 cup small grape tomatoes (optional)
In food processor bowl, process first 5 ingredients until
smooth; gradually add olive oil while continuing to blend. Stir
in Parmesan cheese. To Serve: Toss pesto with pasta, adding
chicken, green beans and tomatoes, if desired.
Serves 4.
Recipe courtesy of Nan Bailly at Alexis Bailly Winery.
Page 9
Around
j
HOLIDAY CANDLES
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Add color and aroma to any room with our
new line of candles from Goose Creek. The
warm glow and seasonal scents they provide
fit every style. Available in the Gift Department.
KOWALSKI’S GIFT CARDS
FUNKY CHUNKY CANDY BARS
Funky Chunky, a local line of chocolate
caramel popcorn and pretzel items, has
expanded their product mix to include a
variety of candy bars. The combinations
include Licorice, Peanut Crunch, Chocolate
and Graham Cracker. All of them are
irresistible! Available in the Deli Department.
Now more than ever, people are looking for
practical gifts. We can’t think of anything more
practical than a Kowalski’s Gift Card. Available
in any denomination up to $300, they let
everyone choose exactly what they want.
Buy them for any occasion at the register
when you check out.
HOLIDAY PLATES
Small plates and platters serve appetizers and
desserts throughout the winter season and
become pieces that can be used year after year.
Available in the Gift Department.
KOWALSKI’S
THANKSGIVING DINNER
Once again we will be offering our traditional
Thanksgiving dinner with turkey and all the
trimmings to serve 10-12. Don’t have that
many guests? We have created a smaller dinner that will serve 4-6 with you in mind. Pick
up ordering information at any of our markets
or check our web site at www.kowalskis.com.
A GIFT OF TOYS
From babies to adults, we offer toys for
stocking stuffers or gifts. You’ll find items
that aren’t available anywhere else in town to
bring hours of enjoyment to kids of all ages.
Available in the Gift Department.
Page 10
HOLIDAY APRONS AND TOWELS
Aprons are a classic gift that are welcomed
by cooks both young and old. With matching
towels, the colors and styles are sure to be
treasured for years to come. Available in the
Gift Department.
the Store j
KOWALSKI’S ORNAMENTS
Again this year, we will be selling our Celebrate
with Taste ornament for $5.00, perfect to add
to your tree or tie on a package. Proceeds will
go to Big Brothers Big Sisters of the Greater
Twin Cities. We thank you for your
consideration and support.
Take the stress out of the holidays and let us
do the cooking. With prime rib or ham
dinners and our quiche brunch, you’ll be able
to entertain with very little effort. Pick up
ordering information at any of our markets or
check our web site at www.kowalskis.com.
Turn milk into a warm chocolate drink with
our ceramic hot chocolate maker, or simply
sip your milk through a chocolate straw to
create a chocolate treat. It couldn’t be easier!
Available in the Gift Department.
ST. PAUL FLAT BREAD
This locally produced flat bread makes a
wonderful pizza crust, and can be used in any
way you would use tortillas, pitas or traditional
bread and buns. It has fewer calories, artificial
chemicals and artificial colors than traditional
bread, and stays fresh longer. Goes great with
the St. Paul Garlic Supreme. Available in the
Deli Department.
KOWALSKI’S FRUIT BASKETS
KOWALSKI’S HOLIDAY CANDY
Peppermint and chocolate are combined in a
variety of items that come in attractive
packaging for gift giving. You’ll love our Dark
Salt Caramel Corn as well. These sweet treats
will only be available during the holidays.
Available in the Grocery Department.
REPUBLIC OF TEA HOLIDAY TEAS
Warm up your holidays sip by sip. Choose from
Holiday Spice Blend, Cinnamon Vanilla Herb and
Winter Fruit Blend teas. They will keep you warm
and cozy through the cold winter months ahead.
Available in the Deli Department.
Page 11
We have added a new basket to our line that
includes an assortment of fresh navel oranges,
pears, apples, kiwi and red grapes along with
a package of Kowalski’s Mixed Nuts. In a
reusable fiber-board container, it is the perfect
size for one or two. Available in the
Produce Department.
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GOT MILK?
KOWALSKI’S
CHRISTMAS DINNER
T
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here are many tastes of summer that we have a hard time parting with as the weather turns colder. Chicken sausages were one of
those foods that came to mind as we were lamenting the change of seasons. As we sat on the deck savoring our Basil Sundried
Tomato Sausages one last time, we began to wonder how we could take these flavorful sausages off the grill and bring them into the
kitchen. Our solution was to remove the casing from the sausages, and brown the meat as you would ground beef or ground chicken.
The idea opened up a whole range of possibilities for recipes as simple as Sloppy Joes to a healthy stir fry. We suggest being creative
and adapting some of your favorite recipes using these unique flavored sausages, so you too can enjoy them all year round.
CHICKEN SAUSAGE AND VEGETABLE STIR FRY
CHICKEN SAUSAGE SLOPPY JOES
¾ cup chicken broth, divided
1 tbsp. rice wine vinegar
1 tsp. light soy sauce
3 (2-3") sprigs fresh lemon grass
1 tbsp. dark sesame oil
4 r oasted red pepper garlic chicken sausages, casing removed (about 1 lb.)
1 ( 12 oz.) pkg. fresh-cut stir fry vegetable mix
1 yellow bell pepper cut into 1" strips
1 tsp. chili garlic sauce
2 tsp. cornstarch
2 tbsp. chopped green onions
- cooked rice or Asian noodles
sesame oil over medium-high heat;
cook crumbled sausage until just
no longer pink (4-5 min.), stirring
frequently. Stir in chicken broth
mixture, vegetables, peppers and chili
garlic sauce; cook until vegetables
are crisp-tender (3-4 min.), stirring
frequently. Stir cornstarch into remaining ½ cup chicken broth; stir mixture
into skillet and continue cooking until
sauce is slightly thickened (1-2 min.),
stirring constantly. To Serve: Sprinkle
with green onions; serve over rice or
noodles. Serves 4.
1 tbsp. Kowalski’s Extra Virgin Olive
Oil
4 roasted red pepper garlic chicken sausages, casing removed (about 1 lb.)
½ cup finely chopped onion
2 tbsp. tomato paste
1 tbsp. country-style Dijon mustard
1 cup water
4 Kowalski’s Hamburger Buns
4 tbsp. roasted garlic butter
In small bowl, combine ¼ cup chicken
broth, vinegar, soy sauce and lemon
grass; set aside. In large skillet, heat
Good to Know:
• Chili garlic sauce can be found in the
Asian aisle of the Grocery Department.
In large skillet, heat olive oil over medium-high heat; cook crumbled sausage
and onions until sausage is just no longer pink (5-6 min.), stirring frequently.
Stir in tomato paste, mustard and water;
bring mixture to a boil. Reduce heat to
medium; cook until sauce is thickened
Page 12
(8-10 min.), stirring frequently. To
Serve: Butter cut sides of buns; place
buttered-side-down on griddle over
medium heat. Toast until golden brown
(3-4 min.). Spoon meat mixture onto
one half of bun; cover with top half.
Serve immediately.
Serves 4.
Good to Know:
• Tomato paste is available in a tube
in the Grocery Department, and is
convenient when only small amounts
are required in a recipe.
S
mall plates abound at local restaurants and have become a popular way to sample a variety of items off the menu rather than
filling up on a heavy meal. They are an easy way to entertain as well, and can be paired with a good bottle of wine or your favorite
cocktail. Our Imported Cheese Specialists have created several recipes that feature some of their most popular cheeses, along with
interesting condiments that create unique flavor combinations and eye-appealing bites. Add these recipes to your collection to create
your own small plates.
ITALIAN CRISPS WITH BRIE
AND BALSAMIC JELLY
FETA AND TAPENADE CROSTINI
1 (8 oz.) bag La Panzanilla Croccantini Crackers, each coarsely broken
into 4 pieces
- Delia de Bourgogne Brie or Prairie Breeze Cheese
1 (3.9 oz.) jar balsamic vinegar jelly
1 bag Kowalski’s Crostini
5 Roma tomatoes, sliced
1 (8 oz.) container Becki’s Original Mediterranean Olive Salsa
1 (6 oz.) container crumbled feta
1 (8.5 oz.) bottle Cucina Balsamic Cream
- snipped fresh basil
Arrange crackers, wedge of cheese and jelly on a serving platter with small
spreader and spoon. To Serve: Spread piece of cracker with cheese; top
with spoon of jelly. Serves 10-12.
TAPENADE BITES
ROSEMARY BLUE CHEESE CROSTINI
1 (8 oz.) pkg. Benton Multigrain Crackers
1 (5.2 oz.) container Boursin Herb and Garlic Cheese
1 (8 oz.) container Becki’s Original Mediterranean Olive Salsa (tapenade)
1 pkg. Kowalski’s Crostini
½ lb. Black River Blue Cheese
- fresh snipped rosemary
Arrange crackers, cheese and olive tapenade on a platter with small
spreader and spoon. To Serve: Spread cracker with cheese; top with
tapenade.
Serves 10-12.
Arrange crostini on jelly roll pan. Place slice of cheese on each crostini;
sprinkle with rosemary, walnuts and cranberries. Drizzle each with honey.
Broil until walnuts are toasted and cheese is slightly melted (3-5 min.).
Serve immediately.
Serves 10-12.
Page 13
½ cup chopped caramelized walnuts
½ cup dried cranberries
- Kowalski’s Pure Honey
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Top each crostini with tomato slice, tapenade and feta; drizzle with
balsamic cream and garnish with basil. Serves 10-12.
www.kowalskis.com
T
he agricultural cooperative IL Forteto was founded in 1977 by a group
of 16 young people, all students at the time. With the help of some of
their professors, they began to fulfill their idealistic dream of helping more
unfortunate and sometimes handicapped children. They started by growing
and selling agricultural products at the local market, and today IL Forteto
has grown to 96 members and a staff of 30 employees whose products are
shipped all over the world.
In 1998 the IL Forteto Foundation was officially set up in order to assure the
continuation of the social commitment that was started in 1977. All of the
original founding members still play an active role in its management today.
The coop refurbished an abandoned farm which had once belonged to the
famous Medici family, situated on 1,500 acres northeast of Florence.
The main activity of the coop has always been the production of cheese,
especially Pecorino Toscano.
Oro Antico Riserva Pecorino Toscano – Although this pecorino is only six
months old, it has developed the trademark grainy, oily texture and intense
flavor of an Italian cheese far beyond its months. The lavish Tuscan olive oil
treatments the cheese receives during the aging process add to its fruity,
herbaceous, nutty flavor profile.
Boschetto – A sweet, tender and mild cheese made from a careful blend of
sheep’s milk and cow’s milk that is aged with the shavings of white truffles.
Starting with a small cheese room built into a stable, their current cheese
production plant is one of the most ultra modern and efficient facilities in the
area. Today IL Forteto processes an average of 65,000 liters of milk per day,
which comes from sheep pastured in the provinces of Florence, Lucca,
Arezzo, Siena and Pisa. Besides the finest fresh and aged Pecorino
cheeses, IL Forteto produces a series of Tuscan sheep cheeses, as well as
some cheeses made from cow’s milk.
Our Imported Cheese Departments offer three cheeses from IL Forteto that
will transport your taste buds to the hills of Tuscany. Stop by and ask to
sample these remarkable cheeses and add them to your list of favorites.
Pecorino Toscano Fresco – Aged for 20-30 days, this straw-colored
cheese has a sweet but firm taste of sheep’s milk. Dating back to the 15th
century, Pecorino Toscano is produced starting in the month of March and
continues until the end of spring.
Page 14
Cheese Flight
take a
BLUE CHEESE FLIGHT
Shaft’s Gold Mine Blue • Mountain Gorgonzola
Big Woods Blue • Roaring 40’s Blue
BRIE AND TRIPLE CREME CHEESE FLIGHT
Fromager D’Affinoi • Chatelain Brie
Mt. Tam • Delice de Bourgogne
O
ne of our newest offerings in the Imported Cheese Department is the
introduction of Cheese Flights. Created to help you taste the subtle
nuances of one particular variety of cheese, they are a great way to broaden
your cheese knowledge and help you identify your favorites. They are perfect
for wine and cheese tasting parties as well, or as a simple accompaniment
to a glass of wine when you want just a little something. The other advantage
is that they give you the opportunity to try several different cheeses without
having to buy a large wedge of each.
We currently offer six different flights that are available on a rotating basis.
Of course, you can always customize your own flight. Either way, It’s a good
idea to order them in advance, which you can do by calling your local market
and placing an order with the cheese specialist. For wine pairing suggestions,
please contact our wine expert Brian Mallie at 651-328-8300.
Page 15
CABERNET CHEESE FLIGHT
Robiola Bosina • Appenzeller
Rosemary Manchego • St. Agur
CHAMPAGNE CHEESE FLIGHT
Delice de Bourgogne • Ossau Iraty
Constant Bliss • Aged Piave
CHEDDAR CHEESE FLIGHT
Westcomb Cheddar • Grafton Cheddar
Widmer’s 4 Year Cheddar • Carr Valley 5 Year Cheddar
WHITE BURGUNDY WINE CHEESE FLIGHT
Hudson Valley Camembert • Capriole O’Bannon
Redwood Hills Camellia • St. Nectaire
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Cheese Flights
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W
e all have people on our gift giving list
that are impossible to buy for. After
all, they either have everything or don’t want
anything because they are trying to simplify
their lives. Cash seems too impersonal, so
what do you do?
Consumable gift giving is a growing trend that
can be adapted to fit anyone’s likes, hobbies
or special tastes. The grocery store is the perfect place to hunt for consumables and allows
you to be creative with aisles full of possibilities.
We encourage you to pick a theme, grab a
shopping cart and start scouring the shelves
for items that will make a special gift. You will
be amazed at the possibilities. From small and
simple to big and bountiful, your options are
endless.
A creative container can be part of the gift
as well, and doesn’t have to be expensive.
Check your closets at home for unused
baskets, gift bags, planters, plastic storage
containers, pails, unique boxes, etc. You get
the idea.
MINNESOTA BASKET – Kowalski’s Wild Rice, Kowalski’s Pure
Honey, Kowalski’s Pure Maple Syrup, Sturdi Wheat Pancake Mix,
Pearson’s Nut Goodie and Salted Nut Roll Candy Bars (they are unique
to Minnesota!), raspberry jam, Minnesota Eleven Bean Soup Mix.
COFFEE LOVER’S BASKET – Decorative coffee mug,
individual pouches of coffee, coffee flavorings, small package of
cookies or chocolates.
CHOCOLATE LOVER’S BASKET – Small ceramic fondue
pot and forks, specialty chocolate bars, chocolate dusted Marcona
almonds, FunkyChunky, B.T. McElrath Chocolates, hot fudge ice
cream sauce, individual hot chocolate packets, chocolate straws
(available in the Gift Department).
Can’t find a container? We have created a gift
basket kit that includes a cardboard container,
filler, netting to wrap around the contents and
a ribbon to tie it all together. They are available
in two sizes and make it even easier to create
a personal gift for everyone on your list.
Need help getting started? Here are a few
popular theme baskets you might consider.
Once you begin, you’ll be amazed at how
easy and fun it is. You’ll be done with your
holiday shopping in no time, and you won’t
even have to worry about wrapping!
GIFT BASKET FOR THE GUYS – Kowalski’s BBQ Sauce,
Kowalski’s Jerky, Kowalski’s North Woods Grill Seasoning,
Kowalski’s Candy Bars, Kowalski’s Spring Water, Kowalski’s
Peanuts, Kowalski’s Caramel Corn, Kowalski’s Snack Mix
(available in the Produce Department).
WINE TASTING BASKET – Wine glasses, cork screw, bottle
stoppers, wine glass charms, cocktail napkins, bottles of red and
white wine (available in the Wine Shop at our Eagan Market).
ITALIAN THEMED BASKET – Pasta fork, specialty olive oil,
specialty balsamic vinegar, pasta, pasta sauces, cheese grater, wedge
of Parmesan cheese.
BAKER’S BOX – Hot pads, cookbooks, variety of specialty baking
mixes, heatproof rubber spatula, specialty baking pans, recipe cards,
Kowalski’s Vietnamese Cinnamon, good quality bottle of vanilla.
Page 16
has come a long way
In the past, when it came to salt, there were only two choices: iodized
or kosher. Today the salt section contains many hand-harvested artisan
sea salts from around the world. Like fine wine regions, different areas
produce salts with their own unique flavors, textures and aroma profiles.
The larger sea salt crystals provide attention-getting qualities as well, that
beg to be shown off on your table. For a unique presentation, offer salt in
antique salt cellars or decorative ceramic or wooden dishes, and let your
guests season their food to taste.
It is the mineral content that gives sea salt a different flavor from table
salt, which is pure sodium chloride that is usually refined from mined
rock salt. Sea salt has a better taste and texture than ordinary table
salt, though one cannot always taste the difference when dissolved.
In applications where sea salt’s coarser texture is retained, it can provide
a different mouthfeel and changes in flavor due to its different rate
of dissolution.
A trend we have been seeing at many restaurants and in recipes featured
in food magazines are desserts that incorporate sea salt as the finishing
touch. The most popular combinations seem to be caramel, chocolate
and sea salt, as it epitomizes the contrast between sweet and salty
tastes. We have created two recipes using these flavor combinations to
help you highlight this current trend in your own kitchen. Because sea
salt has a more intense flavor, it’s good to remember that less is more!
SALTED CHOCOLATE CARAMELS
1 cup water
¼ cup butter
½ tsp. salt
1 cup flour
4 eggs
2 cups Baker’s Sugar
2 cups heavy whipping cream
¾ cup light corn syrup
½ cup butter
2 oz. unsweetened baking chocolate,
coarsely chopped
2 tsp. sea salt
- Salty Caramel Ice Cream
(below)
- hot fudge, warmed
- Kowalski’s Praline Pecans,
coarsely chopped
Line bottom and sides of 8x8" metal
baking pan with 2 sheets of parchment paper extending up all sides.
In medium heavy-bottomed saucepan, bring sugar, whipping cream,
corn syrup and butter to a boil over
medium-high heat; reduce heat to
low. Stir in chocolate; let stand 1 min.
Stir to completely melt chocolate.
Continue cooking over medium heat,
In medium saucepan, heat water, butter and salt to a rolling boil;
beat in flour over low heat until mixture forms a ball (about 1 min.).
Remove from heat; cool 5 min. Beat in eggs, one at a time, until
smooth. Drop by rounded tablespoonfuls 2" apart onto ungreased
cookie sheet. Bake in a preheated 400° oven until puffed and golden
brown (35-40 min.). Carefully remove from cookie sheet; cool
completely on a wire rack. To Serve: Cut off tops; remove soft dough
from inside of both halves. Fill bottom half of each puff with ice
cream; place top over ice cream. Drizzle filled puffs with hot fudge;
sprinkle with pecans. Serve immediately.
Serves 6.
Salty Caramel Ice Cream: Very lightly brush bottom of a jelly roll
pan with vegetable oil; set aside. Spread ½ cup sugar in an even layer
in the bottom of a heavy-bottomed saucepan; heat over medium heat
until edges begin to melt. Carefully stir the liquefied sugar from the
bottom and edges of the pan toward the center, stirring until all sugar
is dissolved; continue cooking, stirring occasionally until sugar
caramelizes and turns deep golden brown (it won’t take long).
Quickly sprinkle ¾ tsp. sea salt without stirring over caramel;
immediately pour caramel onto the prepared jelly roll pan, tilting pan
to form as thin a layer as possible. Set aside to harden and cool; break
into 1/2" pieces. Stir into 1 pt. softened vanilla ice cream; return to
freezer until firm.
Page 17
stirring frequently, to 245° on candy
thermometer or until small amount of
mixture dropped into very cold water
forms a firm ball that holds its shape
until pressed. Pour caramel into lined
pan, being careful not to scrap bottom or side of saucepan. Let stand 10
min.; sprinkle evenly with sea salt.
Cool completely in pan on wire rack
(about 2 hrs.). To Serve: Carefully
invert caramel onto clean, dry cutting
board; peel off parchment paper.
Turn caramel salt-side-up. Lightly
oil blade of chef’s knife; cut into 1"
squares. Press additional sea salt onto
caramels, if desired. Wrap caramels
in 4" squares of wax paper, twisting
ends. Amount: About 64 caramels.
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PROFITEROLES WITH SALTY CARAMEL
ICE CREAM (photo this page)
TERIYAKI SHRIMP
2 lbs. (21-25 count) tail on, raw, peeled and
deveined shrimp
1 (21 oz.) bottle Soy Vay Veri Veri Teriyaki Sauce
1
⁄3 cup fresh squeezed orange juice
2 tbsp. vegetable oil
1 bunch scallions, fanned
- zest of one orange
S
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hrimp is definitely America’s favorite shellfish! It can be served simply with cocktail sauce
as an appetizer, or incorporated in an elegant entrée for a special meal when entertaining. It is one of those foods that people can’t seem to get enough of and elevates any occasion to another level.
We are very excited to introduce a new line of fresh shrimp in our Seafood Department that
far exceeds anything we have offered before. “This new shrimp is 100% chemical free,”
offered Boyd Oase, Kowalski’s Meat and Seafood Director. “Most shrimp that is sold in other
markets has sodium phosphate used in the production, which adds water and makes the
texture of the cooked shrimp mushy. You will surely notice a difference when you try these.”
Our shrimp is actually deveined, cooked in the shell and then peeled, giving it a distinct flavor
and “snappy” bite. Other shrimp is peeled and deveined before cooking. The shell imparts a
beautiful pink color to the shrimp that cook up plump and succulent. You will be amazed at
their striking presentation when layered on a platter or tossed into a salad. The first bite will
definitely have you hooked!
Stop by the Seafood Counter and try this new shrimp.
It is available raw or cooked in three sizes and also
available on the Classic Shrimp Tray featured
in our catering brochure. Kowalski’s shrimp
is a must-have for your next gathering, or as
a treat anytime just for yourself!
SHRIMP SCAMPI
6 tbsp. butter
2 cloves garlic, crushed
- zest of one lemon, chopped
1
⁄3 cup chicken broth
2 tbsp. fresh-squeezed lemon juice
1 lb. medium raw shrimp, peeled,
deveined
2 tbsp. snipped fresh Italian flat leaf
parsley
- cooked rice or pasta
In large skillet, heat butter over
medium heat. Stir in garlic and lemon
zest; sauté 2 min. Add broth, lemon
juice and shrimp. Continue cooking
until shrimp just turns pink (2-3 min.).
Sprinkle with parsley. Serve
immediately over rice or pasta. Serves 4.
Page 18
Rinse shrimp with cold water; pat dry. Arrange shrimp
in large zipper closure food storage bag; add teriyaki
sauce and orange juice. Refrigerate 1 hr. To Stir Fry:
Remove shrimp from marinade. In large skillet over
high heat, heat oil. Stir fry shrimp until just opaque
through the center (3-5 min.). Refrigerate several hrs.
Serve garnished with scallion fans and orange zest.
Amount: 40-50 shrimp.
GOOD TO KNOW:
• To make scallion fans, use a paring knife to
make several lengthwise slices on green end of
scallion. Refrigerate in ice water, covered,
several hrs. until ends fan and curl.
• To zest a whole orange, use a zester or vegetable
peeler to peel off thin strips of the orange skin,
avoiding the white pith beneath.
New Introductions
KOWALSKI’S VANILLA NUT
COFFEE:
KOWALSKI’S BAKED BRIE:
If you love the taste of vanilla, we know
you’ll enjoy a cup of Kowalski’s Vanilla Nut
Blend Coffee. Made with 100% Arabica
Beans, our coffee is locally roasted and
Fair Trade certified. Available in the
Grocery Department.
Creamy brie cheese is topped with
preserves and encased in flaky puff pastry.
You take it home and bake it for an
appetizer that is elegant and easy for
entertaining! Available in the Imported
Cheese Department.
KOWALSKI’S SWEET BATTER
BREADS:
Our spaghetti and linguini is made with the
finest Durum Semolina flour, and is crafted
in small batches to capture the authentic
Italian flavor and texture of handmade
pasta. Pair with one of our signature pasta
sauces for an easy weeknight dinner.
Available in the Grocery Department.
Baked in biodegradable starch-based
pans, our new line of baked sweet breads
includes Blueberry, Pumpkin, Cranberry
Orange Walnut and Banana Nut. Available
in the Bakery Department.
KOWALSKI’S ORGANIC EGGS:
KOWALSKI’S CHOP BLOCK
BREAD:
The chickens that lay our eggs are locally
raised with no hormones or antibiotics,
ever! Certified by the Global Organic
Alliance, you can enjoy these eggs alone
or in your favorite recipes. Coming soon to
the Dairy Department.
KOWALSKI’S FROZEN PIZZA:
By request, we’ve added your two favorite
flavors to our line of hand-made frozen
pizzas. Now you can enjoy Sausage
Pizza, as well as Sausage and Pepperoni
Combination. Our cracker-thin crust, robust
pizza sauce and creamy cheese make for
one of the best frozen pizzas you’ll ever
eat. Coming soon to the Frozen Foods
Department.
KOWALSKI’S SIGNATURE
POPCORN:
Sundried Tomato Italian Bread is filled
with fresh mushrooms, green peppers,
pepperoni, Asiago cheese and Parmesan
cheese for a loaf of bread that is a hearty
accompaniment to a bowl of warm soup
or a crisp green salad. Available in the
Bakery Department.
KOWALSKI’S SEASONAL
CUPCAKES:
Red Velvet and Pumpkin cupcakes are
both topped with cream cheese icing and
decorated for the season. Available in the
Bakery Department.
KOWALSKI’S JERKY:
Apple Pie and Cranberry are the two new
seasonal flavors for fall/winter. Apple Pie
Popcorn is a buttery, glazed caramel corn
that is topped with milk and white chocolate and chunks of dried apple and salted
pecans. Cranberry Popcorn is the same
caramel corn drizzled with dark chocolate
and tossed with dried cranberries and milk
chocolate. Available in the Deli Department.
Page 19
Buffalo, turkey and beef are seasoned and
made into three varieties of jerky that are
like nothing you have tried before. Pack
it the next time you head to the North
Woods, or enjoy it anytime for a snack
with your favorite beverage. Available in
the Meat Department.
www.kowalskis.com
KOWALSKI’S LONG-CUT
PASTA:
catering
C e l e b r a t e W i t h Ta s t e
by kowalski’s
The secret to any successful event is made up of three equal parts:
presentation, menu and service. At Kowalski’s, we’re proud to be able to
provide you with expertise in all of these areas, thanks to our new
full-service Catering Department. We’ll work with you to create an
original menu filled with unique meal solutions that cater to all tastes and occasions.
Business Meetings
Weddings
Graduations
Bridal Showers
Birthdays
Corporate Events
To place an order or speak with one of our event coordinators, please call:
1-888-972-7890
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