SC_10Spring 1-15.indd

cinco de mayo feast pg. 6
www.schnuckscooks.com
beautiful berries pg. 8
cooking school pg. 14
express lane pg. 24
TM
> a letter from the chairman
Editorial Team Kathy Gottsacker, Michael McGraw,
Kelli Monahan, Joyce Reese,
Rosanne Toroian, Karen Trombley
Creative Director Jeffrey Scheiber
Senior Designer Amy Bem
Thank you for picking up a copy of our Schnucks Cooks magazine.
We knew it would be hard to resist that delicious-looking cupcake
on the cover!
We are proud to offer you this beautiful publication which
illustrates a cross-section of the offerings we have for you at
Schnucks and Logli. In these pages you will find exciting new
recipes and ideas for you and your family to re-create at home.
Recipe Development Team Kathy Gottsacker, Chris Hessler, C.E.C.,
Rosanne Toroian, Karen Trombley,
Michael Trombley, C.E.C.
Food Styling Kathleen Sheridan
Photographer Doug Schaible
Wine Pairings Chris Wong, CSW
If you’re planning a fiesta for friends on Cinco de Mayo, look for
recipes like our Mexicali Dip as well as suggestions on wines
that pair well with spicy foods. Cheese-lovers will appreciate the
Gourmet White Mac & Cheese recipe that’s sure to be a bubbling
sensation at your table. Learn the “art” of cooking artichokes
and pick up some new ideas for backyard burgers in “burgers
are back!” Finally, you can reconnect with that mouthwatering
cupcake in the “crazy for cupcakes” article. These are just some
of my favorites – there’s much more for you to enjoy!
The excitement we try to generate with each edition of
Schnucks Cooks is also brought to life each day by food and
wine experts throughout our stores. No matter in which store
you shop, your Schnucks or Logli store is alive with the sounds,
sights and aromas of foods available fresh in-store.
To make that trip even more eventful, use the money-saving
coupons inside this issue. The coupons are our gifts to you – enjoy!
Scott C. Schnuck
Chairman and CEO
Schnuck Markets, Inc.
Recipe Testing Karen Hurych, Karen Trombley,
Debra Walter, Priscilla Ward
Nutritional Analysis Laura Freeland Kull, M.S., R.D.
Prepress & Print Manager Wes Hartman
Contributing Writers Eric Burkett, Lori Erickson, Laura Klein
Editorial Support Stacey Alexander, Kelly Kraemer
© 2010 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.
All rights reserved. All articles in Schnucks Cooks are written and edited
by professionals. “Schnucks Cooks” is a registered trademark of Schnuck
Markets, Inc. and other trademarks and service marks of Schnucks may
appear in this magazine. ViMax Publishing makes no representation
as to the accuracy or efficacy of information provided. Reproduction
in whole or part is prohibited without permission of the publisher.
Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 •
vimaxmedia.com
To view our Schnucks Cooks Virtual Magazine, visit us
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on the web
@
to contact schnucks:
St. Louis metro area
(314) 994-4400
Outside St. Louis metro area
(800) 264-4400
E-mail to [email protected]
2
12
TM
> spring
4
Schnucks Cooks
Boneless Hoisin Ribs and Oriental Snow Peas.
6
fiesta fantastico
Chicken & Beef Fajita Bar, Mexicali Dip and Tex-Mex Brownies.
8
berry sweet sensations
Blueberry-Stuffed French Toast, Mixed Berry Clafouti and
Salmon with Berry Glaze & Roasted Asparagus.
6
12 mac & cheese, please
8
Gourmet White Mac & Cheese and Baked Macaroni & Cheese.
14 artichokes 101
Steamed Artichokes with Hollandaise Dipping Sauce, plus
helpful tips on how to prep and steam artichokes.
table of contents
16 crazy for cupcakes
}
Strawberry, red velvet and lemon vanilla cupcakes with a
variety of frostings, plus Cupcake Cones.
24
20 tea time
30
It’s time to learn about the powers of tea.
23 mushroom medley
Stuffed Portobello Mushrooms.
24 express lane
Asian Halibut with Spring Vegetables and Thai Chicken Curry.
26 burgers are back!
Gorgonzola-Chipotle Burgers, Southwest Chicken Burgers and
tasty burger condiments.
30 meals for a steal
Roast Beef & Horseradish Cheddar Sandwich, as well as BBQ
Chicken and Tomato, Basil & Smoked Gouda Grilled Pizzas.
26
Schnucks Cooks > Spring 2010
3
TM
In this issue of Schnucks Cooks, we’re featuring
menus and recipes for easy entertaining, and
burgers always fit the bill nicely. Prepare a burger
bar with a wide variety of cheeses, toppings,
breads and relishes so each guest can transform
their plain patty into a mouthwatering,
succulent burger.
You can’t go wrong with our wide variety
of Bakery buns, though you may want to
consider alternative breads including pita,
Schnucks English muffins, tortillas, garlic
bread or Texas toast.
Boneless Hoisin Ribs
Oriental Snow Peas
Prep: 10 minutes
Bake: 18 minutes • Serves: 4
Prep: 10 minutes
Cook: 5 minutes • Serves: 4
2
½
½
¼
1
1
1
2
2
½
¼
garlic cloves, crushed with press
cup hoisin sauce
cup packed Schnucks dark brown sugar
cup soy sauce
tablespoon grated peeled fresh ginger
teaspoon Thai chili garlic paste or
Sriracha sauce (optional)
1½ pounds boneless pork loin
country style ribs
1. Preheat oven to 400°F. For easier clean-up,
line large rimmed baking pan with aluminum
foil. In large bowl, stir garlic, hoisin sauce, brown
sugar, soy sauce, ginger and chili garlic paste, if
desired, until combined.
2. Cut pork into 1-inch-wide ribs. Add ribs to
sauce in bowl. With tongs, stir ribs to coat
with sauce.
3. Arrange ribs in single layer in prepared pan;
spoon any remaining sauce in bowl over ribs.
Bake 18 to 20 minutes or until pork reaches an
internal temperature of 145°F.
Each serving: about 442 calories, 18 g total fat
(6 g saturated), 74 mg cholesterol, 1608 mg sodium,
43 g carbohydrate, 1 g fiber, 26 g protein
4
When mustard is your condiment of choice,
choose between Schnucks Select mustards
including sweet ‘n hot stone ground mustard,
spicy chipotle and creamy wasabi horseradish.
Koops’™ line of mustards attracts passionate fans,
many of whom adore their Arizona heat mustard.
Prepared with its unique blend of sweet bell
peppers, this mustard will add a sassy-sweet,
tangy and spicy kick to any burger.
small lemon
tablespoons peanut oil
bags (6 ounces each) snow peas
teaspoon soy sauce
teaspoon Schnucks granulated sugar
Photography: Meoli Studio • Food Styling: Mary Sutkus
Rosanne Toroian, Food Editor and Information
Specialist; Jeannie Eisenberg, Store Sales Team
Manager; Kathy Gottsacker, Director of Food
Education and Culinary Arts
Think inside the bun with cheeses that melt well
and add bold flavor. Consider Cabot® horseradish
Cheddar which combines smooth, creamy
Cheddar with the pungent bite of horseradish.
Rondelé® soft, spreadable pub cheese comes in
many varieties including sharp Cheddar, Cheddar
jalapeño and Cheddar horseradish. Try Muenster,
Fontina, Brie and Havarti, mild cheeses with
excellent melting qualities, or Boursin® and
Alouette® cheese spreads which both come
flavored with garlic and herbs.
For a finishing touch, embellish your burger with
terrific toppings such as J & D’s regular or lite
Baconnaise®. Smooth and slightly smoky with a
hefty amount of bacon flavor, this mayonnaise is
like no other. If you like spicy-sweet flavors on
your burger, try Dickinson’s® sweet ‘n’ hot pepper
& onion relish made with tomatoes, jalapeño and
red bell peppers. Crosse & Blackwell® makes two
delicious chutneys that enhance any beef,
poultry or pork burger. Try their hot mango
chutney with a touch of tamarind or aromatic
sweet and tangy Major Grey’s chutney.
1. Grate peel from lemon; set aside.
2. In 10-inch skillet, heat oil over high heat
until very hot but not smoking. Add peas and
cook 3 minutes, stirring constantly. Remove
skillet from heat; stir in soy sauce and sugar.
Sprinkle lemon peel over snow peas to serve.
Each serving: about 97 calories, 7 g total fat
(1 g saturated), 0 mg cholesterol, 46 mg sodium,
7 g carbohydrate, 2 g fiber, 2 g protein
beer pairing >
Michelob AmberBock
With a unique, rich amber color and
smooth, full-bodied taste, this beer is
brewed using 100% malt. It’s smooth
with a roasted taste that finishes clean.
PURSUE YOUR PASSION FOR COOKING
WITH
CORONA FOOD PAIRINGS FOR CINCO DE MAYO
Corona Ad
to Come
The trend of pairing beer with food has become
increasingly popular. But beer and food pairing goes way
beyond pizza and a cold one. From hot appetizers to cold
desserts, foods to enjoy with beer are endless.
According to Chef Kathy Casey, who worked with Corona
and Modelo to develop recipes, the rule of thumb is to
look for items to pair or cook with that are contrasting or
complementary in flavor. For example, Modelo Especial
makes a great companion to hot corned beef or pastrami
sandwiches with tangy mustard. The sharp flavor contrast
brings out the flavor in both the meat and the beer.
Corona is a natural choice to tame the spicy flavors of Latin
fare. Or try a Corona Chelada – a flavorful, refreshing
blend of Corona Extra or Corona Light beer and lime juice
over ice in a glass with a salted rim. This festive preparation
is also very authentically Mexican – perfect for Cinco de
Mayo or any time of the year.
If darker beer is more your speed, Negra Modelo – a
Vienna-style lager with a rich amber color and aromas of
dark malt, caramel and hops – pairs well with grilled pork
chops or roast pork cooked with apples and ginger. This is
an example of contrasting flavors. Conversely, try Negra
Modelo with rich, dark truffles or any chocolate dessert.
The creamy flavors in Negra Modelo, which is brewed
using a greater quantity of malt, the finest hops, and special
yeast to achieve its unique taste, complements nearly any
type of chocolate.
The thing to remember when pairing beer with food is to
get inspired and experiment… who knows what will be your
next favorite combination!
Chicken & Beef Fajita Bar
Prep: 30 minutes plus marinating
Grill: 22 minutes • Serves: 12
1¾ pounds beef flank steak or
boneless sirloin steak
1¾ pounds Schnucks Natural boneless,
skinless chicken breasts
1½ cups Schnucks Select lime chipotle
marinade, divided
1½ pounds red onions
(about 2 medium), sliced
3 green, orange and/or red bell
peppers, sliced
2 tablespoons Schnucks olive oil
1 teaspoon salt
½ teaspoon ground black pepper
24 Schnucks 6-inch flour tortillas
toppings: shredded lettuce, shredded
Cheddar cheese, diced tomatoes,
guacamole, sour cream, salsa, chopped
cilantro, lime wedges (optional)
1. Place beef and chicken in separate large
zip-tight plastic bags; pour ¾ cup marinade
into each bag. Seal bags, pressing out excess
air. Massage ingredients in bags to combine.
Refrigerate 2 to 6 hours to marinate.
2. Prepare outdoor grill for direct grilling over
medium-high heat. Cut 1 long sheet (about
30 inches) heavy-duty aluminum foil. In large
bowl, toss onions and bell peppers with oil, salt
and pepper. Place onion mixture in single layer
on half of foil sheet. Fold other half of foil over
to cover vegetables. Fold edges several times
to seal tightly. Place foil packet on hot grill
rack. Cover and cook 10 minutes. Slide packet
onto cookie sheet. Keep packet sealed while
cooking meat.
3. Remove beef and chicken from marinade;
discard marinade. Place beef and chicken on
hot grill rack. Cover and cook beef 12 to 14
minutes or until internal temperature reaches
145°F for medium-rare; cook chicken 10 to 12
minutes or until chicken loses its pink color
throughout and internal temperature reaches
165°F, turning beef and chicken once halfway
through cooking. Transfer beef and chicken to
cutting board; let stand 5 minutes.
6
cinco de mayo > tex-mex treats
fiesta fantastico
If you’ve ever wanted to throw a Cinco de Mayo or themed graduation or birthday party, try a
Mexican fiesta. We’ve planned a menu for you to serve 12 including a tasty appetizer, complete fajita
bar and, of course, dessert. All you need to do is decorate! Purchase bold colored paper or plastic
cups, plates and napkins. Some of the traditional fiesta colors include red, orange and turquoise.
Don’t forget the Latin tunes and enjoy! This is one of the easiest parties you can host.
4. On microwave-safe plate, place half of the
tortillas between 2 damp paper towels; heat
in microwave oven on high 35 to 45 seconds
or until tortillas are warmed. Repeat with
remaining tortillas.
5. Thinly slice beef and chicken across the grain;
transfer to large platter or individual serving
bowls. Place onion mixture and desired toppings
in separate serving bowls. Fill tortillas with beef,
chicken, onion mixture and toppings to serve.
Each serving: about 455 calories, 19 g total fat
(5 g saturated), 58 mg cholesterol, 890 mg sodium,
42 g carbohydrate, 3 g fiber, 28 g protein
> Cook’s Wisdom
Store leftover tortillas in a large zip-tight plastic bag and
refrigerate up to 1 week or freeze up to 3 months. When
freezing, separate tortillas with sheets of wax paper for
easy separation.
Mexicali Dip
Prep: 10 minutes
Slow Cook: 2 hours • Makes: 7 cups
1
1
1
1
1
1
4
1
package (16 ounces) Velveeta®
pasteurized prepared cheese product,
cut into ½-inch chunks
jar (15.5 ounces) Schnucks medium
chunky salsa
can (15 ounces) chili with beans
container (8 ounces) Schnucks sour cream
package (8 ounces) Schnucks cream
cheese, cut into ½-inch chunks
package (1.25 ounces) Schnucks taco
seasoning mix
green onions, sliced (about 3 cup)
bag (13 ounces) Schnucks white corn
tortilla chips
In 3½- to 4-quart slow cooker, combine all
ingredients except onions and chips. Cover and
cook on low 2 hours or on high 1 hour, stirring
once halfway through cooking, then again at
the end of cooking until cheese melts completely.
Sprinkle with green onions and serve warm
with tortilla chips.
Each ¼ cup: about 180 calories, 12 g total fat
(6 g saturated), 27 mg cholesterol, 498 mg sodium,
14 g carbohydrate, 2 g fiber, 6 g protein
Tex-Mex Brownies
Prep: 25 minutes plus cooling
Bake: 20 minutes • Makes: 24 brownies
Brownies
4 ounces unsweetened chocolate
2 ounces semi-sweet chocolate
½ cup Schnucks unsalted butter (1 stick)
1½ cups Schnucks granulated sugar
1 tablespoon Schnucks pure vanilla extract
3 Schnucks large eggs, lightly beaten
1 cup Schnucks all-purpose flour
1 teaspoon Schnucks ground cinnamon
½ teaspoon ground chipotle chile pepper
½ teaspoon salt
Glaze
3 tablespoons Schnucks vitamin D
whole milk
2 tablespoons Schnucks unsalted butter
4 teaspoons Schnucks classic roast
instant coffee
1 teaspoon Schnucks pure vanilla extract
2 cups Schnucks powdered sugar
2. In 3-quart saucepan, heat chocolates and
butter over low heat until melted, stirring
frequently. Remove saucepan from heat; stir
in granulated sugar and vanilla. Add eggs; stir
until well mixed. In medium bowl, stir flour,
cinnamon, chipotle chile pepper and salt until
well combined. Add chocolate mixture and stir
just until blended. Spread batter in pan.
3. Bake brownie 20 to 25 minutes or until wooden
pick inserted in center comes out almost clean
with a few moist crumbs attached. Cool brownie
in pan on wire rack.
4. When brownie is cool, prepare Glaze: In
medium microwave-safe bowl, heat milk and
butter in microwave oven on high 1 minute or
until butter melts. Add coffee and vanilla; with
whisk, stir until coffee dissolves. Add powdered
sugar and whisk until smooth. Spread glaze evenly
onto brownie.
5. When glaze is dry and set, use foil to lift brownie
out of pan. Cut brownie lengthwise into 4 strips,
then cut each strip crosswise into 6 bars.
Each brownie: about 197 calories, 9 g total fat
(5 g saturated), 40 mg cholesterol, 56 mg sodium,
30 g carbohydrate, 1 g fiber, 2 g protein
beer pairing >
Corona Extra
With its unmistakable color and smooth
one-of-a-kind taste, Corona is the perfect
beer for a festive occasion. Try adding
a lemon or lime to it – the flavor of this
beer is enhanced with a slice of citrus.
1. Preheat oven to 350°F. Grease 13 x 9-inch metal
baking pan; line with foil, extending foil 2 inches
over short sides of pan. Grease foil.
Schnucks Cooks > Spring 2010
7
8
springtime sweetness > beautiful berries
berry sweet sensations
Berries reign as the superheroes of the food world, packing a mighty punch for
their small size. In addition to being low in calories and rich in flavor, berries
bring a host of health benefits. Their deep colors reflect their high levels of
antioxidants (which protect against cell damage) and they’re full of vitamins,
minerals and fiber. A growing number of research studies suggest that berries
can boost the immune system, protect against cancer and cardiovascular
disease, improve memory function and slow aging.
To lengthen the shelf life of these delicate fruits, refrigerate berries after
purchase and delay washing until just before eating. If you can’t eat the berries
within a few days, wash them, then spread in a single layer on a baking sheet
and freeze for a couple of hours. The frozen berries can be placed in sealed
plastic bags and stored for months.
Blueberry-Stuffed French Toast
Prep: 10 minutes
Cook: 6 minutes • Serves: 4
1
1
2
3
3
1
½
8
1
½
small lemon
package (8 ounces) Schnucks 3 less fat
Neufchâtel cheese, softened
tablespoons packed Schnucks
light brown sugar
Schnucks large eggs
cup Schnucks vitamin D whole milk
teaspoon Schnucks pure vanilla extract
teaspoon Schnucks ground cinnamon
slices Schnucks sliced plain Vienna bread
package (6 ounces) Driscoll’s
fresh blueberries
Schnucks nonstick cooking spray
cup Schnucks pure maple syrup
1. From lemon, grate ½ teaspoon peel. In small
bowl, stir lemon peel, cheese and brown sugar
until well combined. In shallow bowl, with whisk,
beat eggs with milk, vanilla and cinnamon.
2. Spread 1 side of each slice of bread evenly
with cheese mixture. On 4 slices of bread,
sprinkle blueberries in a single layer over cheese
mixture. Lightly press remaining bread slices,
cheese side down, over blueberries.
3. Spray nonstick 12-inch skillet or griddle
with nonstick cooking spray; preheat pan over
medium heat 2 minutes. Briefly soak both sides
of French toast in egg mixture, then place in
skillet. Cook 6 to 7 minutes or until both sides
of bread are golden brown. Cut French toast in
half and drizzle with maple syrup to serve.
Each serving: about 625 calories, 19 g total fat
(10 g saturated), 202 mg cholesterol, 771 mg sodium,
93 g carbohydrate, 3 g fiber, 20 g protein
nature’s
perfect food
blackberries – The deep purplish-black color
of blackberries is a clue that they’re packed
with healthy antioxidants. They’re also high
in vitamin C and fiber, and may have antiviral, anti-bacterial and anti-cancer
properties as well.
Sort berries after purchase and use the
softest ones immediately. To extend the
storage life of the remaining berries, spread
in a single layer on a plate, then cover
loosely with plastic wrap.
blueberries – These purple favorites grow on
shrubs and keep better than many berries,
lasting up to 10 days in the refrigerator. Look
for plump, firm berries that are covered in a
silvery protective coating called a bloom.
Anthocyanin, the pigment responsible for
the deep purple color of these berries, also
contributes to blueberries having one of the
highest levels of antioxidants of any fruit.
raspberries – As the most delicate of all
berries, raspberries require a little extra
TLC, and you’ll want to eat them as soon
as possible after purchase. The extra care
is worth it: A flavor-packed powerhouse of
nutrients that includes vitamin C, folate,
potassium and manganese, a fully-ripe
raspberry practically melts in your mouth.
strawberries – With more than 600 wild
and cultivated varieties, these brilliant red
jewels are the world’s most popular berry.
Buy strawberries with green stems (which
you can remove just before washing). For
best flavor, let the strawberries reach room
temperature before eating. A single serving,
which is about eight strawberries, contains
nearly as much vitamin C as an orange.
Schnucks Cooks > Spring 2010
9
Mixed Berry Clafouti
Prep: 10 minutes plus standing
Bake: 40 minutes • Serves: 6
1
2
1
3
1
½
3
3
2
package (8.8 ounces) Driscoll’s
fresh strawberries (about 2 cups),
hulled and each cut lengthwise in
half or quarters if large
teaspoons cornstarch
package (6 ounces) Driscoll’s
fresh blackberries
Schnucks large eggs
cup Schnucks vitamin D whole milk
cup Schnucks all-purpose flour
cup Schnucks granulated sugar
tablespoons orange-flavored liqueur
(such as triple sec or Grand Marnier) or
orange juice
tablespoons Schnucks unsalted butter,
melted, plus additional for greasing pan
Schnucks powdered sugar
1. Preheat oven to 350°F. Grease 9½- to 10-inch
deep-dish glass or ceramic pie plate with butter.
In small bowl, toss strawberries with cornstarch.
Pour strawberries into pie plate, then arrange,
cut side down. Sprinkle blackberries over and
around strawberries.
2. In blender, purée eggs, milk, flour, granulated
sugar, liqueur and melted butter until smooth;
pour over berries. Bake 40 to 45 minutes or
until top is golden brown and center is set.
Let stand 10 minutes. Dust clafouti with
powdered sugar; serve warm.
Each serving: about 232 calories, 8 g total fat
(4 g saturated), 122 mg cholesterol, 57 mg sodium,
30 g carbohydrate, 3 g fiber, 6 g protein
10
Salmon with Berry Glaze &
Roasted Asparagus
Prep: 10 minutes
Cook/Broil: 20 minutes • Serves: 4
2
1
3
3
1
2
½
¾
4
packages (6 ounces each) Driscoll’s
fresh blackberries
package (6 ounces) Driscoll’s
fresh raspberries
tablespoons dry red wine such as
Cabernet Sauvignon or Merlot
tablespoons packed Schnucks
brown sugar
bunch fresh asparagus (about
1 pound), trimmed
tablespoons Schnucks extra virgin olive oil
teaspoon kosher salt, divided
teaspoon ground black pepper, divided
salmon fillets (about 7 ounces each)
1. Set aside ½ cup blackberries and ¼ cup
raspberries to use later. In small saucepan,
cook remaining berries and wine over mediumhigh heat 5 minutes, stirring occasionally and
crushing berries to release their juice. Remove
saucepan from heat. Press berries through
fine-mesh strainer into small bowl; discard pulp
and seeds. Return juice to same saucepan; stir
in brown sugar. Cook over medium-high heat
about 5 minutes or until sauce is thick, syrupy
and reduced to about ¾ cup. Reduce heat to
low; keep warm.
2. Meanwhile, preheat broiler with 1 oven rack
6 to 8 inches from source of heat and second
oven rack on lowest position in oven. Line 2 large
rimmed baking pans with foil. Spread asparagus
in single layer in 1 pan. Drizzle with oil and
sprinkle with ¼ teaspoon each salt and pepper;
shake pan to coat asparagus with oil. Place
salmon, skin side down, in second prepared
pan. Sprinkle salmon with remaining ¼ teaspoon
salt and ½ teaspoon pepper. Place asparagus
on lowest oven rack and salmon on rack
nearest to broiler.
3. Cook asparagus 10 to 12 minutes or until
tender-crisp. Broil salmon 8 minutes. Lightly
brush top of salmon with berry syrup. Broil
2 minutes longer or until salmon is almost
opaque throughout and reaches an internal
temperature of 145°F. Place 1 salmon fillet on
each of 4 dinner plates. Garnish with reserved
berries and drizzle with remaining sauce.
Divide asparagus between plates to serve.
Each serving: about 399 calories, 13 g total fat
(2 g saturated), 94 mg cholesterol, 275 mg sodium,
28 g carbohydrate, 10 g fiber, 40 g protein
text > text
Driscoll’s berries are one
of life’s sweetest pleasures.
Driscoll’s Ad
to Come
For exclusive offers and berry
recipes, visit driscolls.com
12
warm comforts > terrific tang
mac & cheese, please
When Italians refer to maccheroni, they are speaking of egg-free shaped pasta such as
penne, mostaccioli and shells. Here in the U.S., macaroni almost always refers to the elbow
variety which is the perfect pasta for macaroni and cheese because its curved, tubular shape
holds sauce so well. When preparing perfect elbow macaroni for macaroni and cheese, it’s
important to cook pasta just until al dente so that, after additional baking, the macaroni
won’t become overcooked. Always boil the pasta in plenty of salted water and never add oil
or rinse your pasta as this inhibits sauce from adhering.
Gourmet White Mac & Cheese
Prep: 25 minutes
Bake: 30 minutes • Serves: 12
1
6
1
¼
¼
1
8
8
1
1
½
4
package (1 pound) Barilla® penne pasta
tablespoons Schnucks unsalted
butter, divided
cup panko breadcrumbs
cup shredded Parmesan cheese
cup Schnucks all-purpose flour
quart (4 cups) Schnucks vitamin D
whole milk
ounces Fontina cheese, shredded
(about 2 cups)
ounces Gruyère cheese, shredded
(about 2 cups)
package (8 ounces) sharp white Cheddar
cheese, shredded (about 2 cups)
teaspoon salt
teaspoon ground black pepper
large Roma tomatoes (about 10 ounces),
cut into ¼-inch-thick slices
1. Preheat oven to 375°F. Heat large covered
saucepot of salted water to boiling over high heat.
Add pasta and cook as label directs; drain pasta.
2. Meanwhile, in small microwave-safe bowl,
heat 2 tablespoons butter in microwave
oven on high 45 seconds or until melted.
Add panko and Parmesan and stir until
breadcrumbs are moistened.
3. In 4- to 5-quart saucepan, melt remaining
4 tablespoons butter over medium heat. With
whisk, stir in flour; cook 2 minutes, stirring
constantly. Stir in milk and heat to boiling
over medium-high heat, whisking constantly
until mixture is smooth and thickens. Remove
saucepan from heat. Stir in Fontina, Gruyère,
Cheddar, salt and pepper; fold in pasta until
well coated with sauce.
4. Pour pasta mixture into ungreased 13 x 9-inch
glass or ceramic baking dish. Arrange tomatoes
in single layer over pasta; sprinkle breadcrumb
mixture over tomatoes. Bake 30 to 35 minutes or
until edges bubble and top is browned.
1. Preheat oven to 400°F. Heat large covered
saucepot of salted water to boiling over high
heat. Add pasta and cook 4 minutes. Drain
macaroni well; return to saucepot.
2. Meanwhile, in 3- to 4-quart saucepan,
combine milk, cornstarch, salt, pepper and dry
mustard. Heat to boiling over medium-high
heat, stirring frequently; boil 1 minute. Remove
saucepan from heat; stir in Velveeta, Cheddar
and ¼ cup Romano, whisking until cheeses melt.
Each serving: about 510 calories, 28 g total fat
(17 g saturated), 90 mg cholesterol, 602 mg sodium,
40 g carbohydrate, 2 g fiber, 25 g protein
3. In medium microwave-safe bowl, heat
butter on high 30 seconds or until melted. Add
breadcrumbs and remaining ¼ cup Romano; stir
until breadcrumbs are moistened.
Baked Macaroni & Cheese
4. Stir Cheddar mixture into macaroni in
saucepot. Pour macaroni mixture into ungreased
13 x 9-inch glass or ceramic baking dish. Sprinkle
breadcrumb mixture on top.
Prep: 30 minutes plus standing
Bake: 15 minutes • Serves: 12
1
1
3
1
1
¾
4
1
½
1
2
box (1 pound) Barilla® elbows pasta
quart (4 cups) Schnucks vitamin D
whole milk
tablespoons cornstarch
teaspoon salt
teaspoon ground black pepper
teaspoon dry mustard
ounces Velveeta® pasteurized prepared
cheese product, cut into chunks
package (16 ounces) Schnucks sharp
Cheddar cheese, shredded (about 4 cups)
cup freshly grated Pecorino Romano
cheese, divided
tablespoon Schnucks unsalted butter
cups coarse soft fresh breadcrumbs
(from 4 slices firm white bread)
5. Bake casserole, uncovered, 15 to 17 minutes
or until edges bubble and top is browned. Let
stand 10 minutes before serving.
Each serving: about 439 calories, 21 g total fat
(14 g saturated), 71 mg cholesterol, 831 mg sodium,
39 g carbohydrate, 1 g fiber, 22 g protein
Be adventurous
with your mac & cheese!
Suggested stir-ins include caramelized
onions, green chiles, sun-dried tomatoes,
spinach, pre-cooked asparagus or
broccoli, roasted red peppers, chopped
fresh herbs, sautéed mushrooms, peas,
ham, grilled chicken, bacon, pepperoni,
smoked sausage, pre-cooked salsiccia
or ground beef.
Schnucks Cooks > Spring 2010
13
cooking school fundamentals
Artichokes are the immature flowers and stems of
the artichoke plant, an edible thistle in the sunflower
family. Along with broccoli and cauliflower, they
are classified as an inflorescent vegetable, meaning
a vegetable with an edible flower. Artichokes left
to mature on the plant actually blossom into large
violet flowers.
A full-grown artichoke plant reaches a height of three
to four feet and can cover an area up to six feet in
diameter. The plants begin to produce edible flowers
during their second and third growing seasons.
Larger artichokes grow on top of the plant while
baby artichokes grow lower on the plant. Artichokes
are sometimes considered a luxury due to the crop’s
low yield per acre and high harvesting costs.
The most common artichoke variety available is
the green globe. The bottom portion of the outer
layers of leaves is tender, but only the leaves closer
to the center may be eaten whole. Mature artichokes
contain an inedible fibrous mass called the choke, the
portion that would have transformed into the flower.
Baby artichokes are entirely edible as the choke has
not yet formed. At the center of the artichoke, just
14
below the choke, lies the highly prized, tender heart.
While the heart is superb eaten with just a squeeze of
lemon juice and a little salt, it also lends itself well to
marinating, roasting or deep-frying.
When serving artichokes with wine, keep in mind this
combination tends to make the wine taste sweeter.
Choose a highly acidic wine like Chenin Blanc,
Sauvignon Blanc or Muscadet if you decide to serve
wine with artichokes.
Unwashed artichokes can be stored in the
refrigerator in a plastic bag up to five days. Don’t
wash artichokes until you are ready to use. The best
way to flush out any dirt between the leaves is to
plunge them up and down in cold water.
Images above taken at the Des Peres Schnucks Cooks
Cooking School.
Pictured (from left to right):
Lucy Schnuck, Schnucks Cooks Cooking School Chef Instructor
Gabrielle “Gay” DeMichele, Schnucks Cooks Cooking School
Manager and Instructor
Kathy Gottsacker, Schnucks Director of Food Education
and Culinary Arts
artichokes 101
1.
Steamed Artichokes with
Hollandaise Dipping Sauce
Prep: 15 minutes
Cook: 40 minutes • Serves: 4
4
2
2½
3
¼
½
large artichokes (about 10 ounces each)
small lemons, divided
teaspoons salt, divided
Schnucks large egg yolks
cup water
cup Schnucks unsalted butter
(1 stick), softened
1. Holding each artichoke on its side, with
serrated knife, cut 1 inch off top of artichokes.
Trim end of stem; peel stem. Bend back
and snap off dark outer leaves from base of
artichoke and discard. With scissors, cut
off about ½ inch from top of each leaf to
remove thorny tips.
2. Cut 1 lemon lengthwise into quarters.
Squeeze juice from quarters into 8-quart
saucepot, then place lemon quarters in
saucepot with 2 teaspoons salt and about
1½ inches water. Place artichokes, stem side
up, in saucepot. Cover and heat to boiling
over medium-high heat; boil 40 to 50 minutes
or until outer leaves can easily be removed
with tongs.
2.
Strain sauce through fine-mesh strainer to
remove any lumps. Keep warm until ready to
serve. Makes about 1 cup. Serve artichokes
with hollandaise sauce for dipping.
Each serving: about 326 calories, 27 g total fat
(16 g saturated), 222 mg cholesterol, 960 mg sodium,
18 g carbohydrate, 9 g fiber, 8 g protein
> Cook’s Wisdom
Hollandaise sauce should be kept warm at 110 to
120°F to prevent the sauce from breaking, which
occurs when the eggs separate from the butter.
Leftover sauce should be discarded since reheating
will cause the sauce to break.
How to remove choke from steamed artichoke:
Remove the leaves to get to the center of the artichoke.
With tongs, pull out the purple leaves, exposing the
fuzzy choke, then use a spoon to scoop out the choke.
How to eat: Pull off a leaf, dip into hollandaise sauce
or melted butter, then eat by sliding the leaf between
your teeth to remove the “meat” at the base of the leaf.
3.
how to
trim an artichoke
Artichokes should have tight, green leaves and
feel heavy for their size. The leaves and stems
should be trimmed just before cooking. To
prevent the cut surfaces exposed to air from
oxidizing, or turning brown, trimmed artichokes
should be either rubbed with the cut side of a
lemon or placed in acidulated water (1 quart
cold water mixed with 1½ tablespoons vinegar or
3 tablespoons lemon juice). Artichokes will also
turn brown if cooked in iron or aluminum pots.
1.
2.
3.
Holding each artichoke on its side, cut
1 inch off top of artichoke with serrated
or sharp knife.
Bend back and snap off dark outer leaves
from base of artichoke and discard.
With scissors, cut off about ½ inch from top
of each leaf to remove thorny tips.
3. Meanwhile, from remaining lemon,
squeeze 2 tablespoons juice into 1- to 2-quart
saucepan. With whisk, stir in egg yolks and
water. Cook over medium-low heat 5 to 6
minutes or just until mixture bubbles at edge
of pan, whisking constantly. With whisk, stir
in butter, 1 tablespoon at a time, until well
blended and sauce thickens. Remove saucepan
from heat. Stir in remaining ½ teaspoon salt.
Schnucks Cooks > Spring 2010
15
16
6
sweet surprise > happy faces
crazy for cupcakes
Do you know where the word “cupcake” came from? When you look into the history
of cupcake culture, there are two theories that both make perfect sense. One talks
about the core cupcake ingredients… one cup of butter, one cup of milk, two cups
of sugar, three cups of flour, etc. The other theory steers away from measurements
and instead talks about the method of baking. Early recipes call for cake to be
made in actual cups such as clay pots and teacups. This was obviously before the
invention of muffin pans!
Regardless, the cupcake craze has taken off in the past few years. Gone are the
days of only serving cupcakes at children’s birthday parties. These trendy little
indulgences are replacing traditional wedding cakes and inspiring destination
cupcake shops across the country. You’re never too old for a cupcake – mix and
match our cakes and frostings to find your favorite combination.
Strawberry Cupcakes
Prep: 20 minutes plus cooling
Bake: 22 minutes • Makes: 24 cupcakes
2½
1
¼
3
¼
1
1½
½
2
1
cups Schnucks all-purpose flour
teaspoon Schnucks baking soda
teaspoon salt
cup lowfat buttermilk
cup Schnucks canola oil
teaspoon Schnucks pure vanilla extract
cups Schnucks granulated sugar
cup Schnucks unsalted butter
(1 stick), softened
Schnucks large eggs
cup finely chopped Driscoll’s
fresh strawberries
1. Preheat oven to 350°F. In medium bowl, stir
flour, baking soda and salt until well blended. In
small bowl, combine buttermilk, oil and vanilla.
2. In large bowl, with mixer at medium
speed, beat sugar and butter 3 minutes or
until light and fluffy. Add eggs, 1 at a time,
scraping bowl occasionally with rubber
spatula. Reduce speed to low. Alternately
add flour mixture and buttermilk mixture
and beat just until combined, occasionally
scraping bowl. Fold strawberries into batter.
3. Line 24 standard muffin cups with paper
liners. Spoon batter evenly into cups. Bake 22 to
24 minutes or until wooden pick inserted in
center of cupcakes comes out clean, rotating
pans between upper and lower racks halfway
through baking. Cool cupcakes in pan on wire
rack 20 minutes. Remove cupcakes from cups
to wire rack to cool completely before frosting.
Each cupcake: about 160 calories, 7 g total fat
(3 g saturated), 28 mg cholesterol, 85 mg sodium,
23 g carbohydrate, 1 g fiber, 2 g protein
Red Velvet Cupcakes
Prep: 20 minutes plus cooling
Bake: 22 minutes • Makes: 24 cupcakes
1¾
3
¾
¼
1
1
cups Schnucks all-purpose flour
cup unsweetened cocoa
teaspoon Schnucks baking soda
teaspoon salt
cup lowfat buttermilk
tablespoon plus 1 teaspoon
red food color
1½ teaspoons Schnucks pure vanilla extract
1½ cups Schnucks granulated sugar
¾ cup Schnucks unsalted butter
(1½ sticks), softened
3 Schnucks large eggs
1 cup mini chocolate chips
1. Preheat oven to 350°F. In medium bowl, stir
flour, cocoa, baking soda and salt until well
blended. In small bowl, combine buttermilk,
food color and vanilla.
2. In large bowl, with mixer at medium speed,
beat sugar and butter 3 minutes or until
light and fluffy. Add eggs, 1 at a time, scraping
bowl occasionally with rubber spatula. Reduce
speed to low. Alternately add flour mixture
and buttermilk mixture and beat just until
combined, occasionally scraping bowl. Fold
in chocolate chips.
3. Line 24 standard muffin cups with paper
liners. Spoon batter evenly into cups. Bake
22 to 24 minutes or until wooden pick inserted
in center of cupcakes comes out clean,
rotating pans between upper and lower racks
halfway through baking. Cool cupcakes in pan
on wire rack 20 minutes. Remove cupcakes
from cups to wire rack to cool completely
before frosting.
Each cupcake: about 194 calories, 9 g total fat
(6 g saturated), 42 mg cholesterol, 83 mg sodium,
27 g carbohydrate, 1 g fiber, 3 g protein
Lemon Vanilla Cupcakes
Prep: 20 minutes plus cooling
Bake: 22 minutes • Makes: 24 cupcakes
2½
2
¾
¾
½
cups Schnucks all-purpose flour
teaspoons baking powder
teaspoon salt
cup Schnucks vitamin D whole milk
cup Schnucks sour cream
(continued on page 18)
Schnucks Cooks > Spring 2010
17
(continued from page 17)
2 teaspoons Schnucks pure vanilla extract
1½ cups Schnucks granulated sugar
1 cup Schnucks unsalted butter
(2 sticks), softened
3 Schnucks large eggs
½ cup prepared lemon curd
Cream Cheese Frosting
Buttercream Frosting
Prep: 15 minutes • Makes: about 5 cups
Prep: 15 minutes • Makes: about 4 cups
1
6½ cups powdered sugar
1 cup Schnucks unsalted butter
(2 sticks), softened
½ cup Schnucks vitamin D whole milk
2 teaspoons Schnucks pure vanilla extract
½
package (8 ounces) Schnucks cream
cheese, softened
cup Schnucks unsalted butter
(1 stick), softened
cups powdered sugar
cup Schnucks vitamin D whole milk
teaspoon Schnucks pure vanilla extract
1. Preheat oven to 350°F. In medium bowl, stir
flour, baking powder and salt until well blended.
In small bowl, with whisk, mix milk, sour cream
and vanilla.
6
¼
1
2. In large bowl, with mixer at medium speed,
beat sugar and butter 3 minutes or until light
and fluffy. Add eggs, 1 at a time, scraping
bowl occasionally with rubber spatula. Reduce
speed to low. Alternately add flour mixture
and milk mixture and beat just until combined,
occasionally scraping bowl.
In large bowl, with mixer at medium speed,
beat cream cheese and butter 3 minutes or until
smooth, occasionally scraping bowl with rubber
spatula. Reduce speed to low. Add powdered
sugar, milk and vanilla and beat on low until
blended. Increase speed to high and beat 1 to 2
minutes or until smooth and fluffy.
3. Line 24 standard muffin cups with paper
liners. Spoon batter evenly into cups. Spoon
1 teaspoon lemon curd into each cup, and with
wooden pick, swirl curd into batter. Bake 22 to
24 minutes or until a new wooden pick inserted
in center of cupcakes comes out clean, rotating
pans between upper and lower racks halfway
through baking. Cool cupcakes in pan on wire
rack 20 minutes. Remove cupcakes from cups to
wire rack to cool completely before frosting.
Chocolate Cream Cheese Frosting
On low speed, beat ½ cup unsweetened
cocoa into cream cheese frosting until
well combined.
Each cupcake: about 211 calories, 10 g total fat
(3 g saturated), 55 mg cholesterol, 129 mg sodium,
28 g carbohydrate, 1 g fiber, 3 g protein
18
Lemon Cream Cheese Frosting
On low speed, beat ½ cup lemon curd into
cream cheese frosting until well combined.
Each tablespoon: about 56 calories, 2 g total fat
(1 g saturated), 7 mg cholesterol, 11 mg sodium,
9 g carbohydrate, 0 g fiber, 1 g protein
> Cook’s Wisdom
For colorful frosting, divide frosting into small bowls
and stir in food color, 1 drop at a time, until you reach
desired colors.
In medium bowl, with mixer at low speed,
beat powdered sugar, butter, milk and vanilla
1 minute or just until combined, scraping bowl
occasionally with rubber spatula. Increase speed
to medium and beat 3 minutes or until smooth
and creamy, scraping bowl occasionally.
Strawberry Buttercream Frosting
Prepare Buttercream Frosting as directed, but
replace ½ cup milk with ½ cup finely
chopped fresh strawberries.
Each tablespoon: about 74 calories, 3 g total fat
(2 g saturated), 8 mg cholesterol, 1 mg sodium,
12 g carbohydrate, 0 g fiber, 1 g protein
Cupcake Cones
Prep: 15 minutes plus cooling
Bake: 23 minutes • Makes: 24 cupcake cones
1
1
4
1
3
1
package (18.25 ounces) Duncan Hines®
Moist Deluxe® classic yellow cake mix
package (3.4 ounces) vanilla instant
pudding and pie filling
Schnucks large eggs
cup Schnucks vitamin D whole milk
cup Schnucks vegetable or canola oil
(24-count) package (3.5 ounces)
flat-bottomed ice cream cups
1. Preheat oven to 350°F. In large mixing bowl, with
whisk or mixer on low speed, beat unprepared cake
mix and pudding with eggs, milk and oil about
2 minutes or until well blended and smooth.
2. Place ice cream cups in large rimmed baking
pan or muffin pan cups. Fill each ice cream
cup with 3 level measuring tablespoons batter.
Carefully place pan in oven and bake 23 to 25
minutes or until wooden pick inserted in center
of cupcakes comes out clean, turning pan once
halfway through baking.
3. Transfer cupcake cones to wire rack to cool
completely before frosting.
Each cupcake: about 161 calories, 6 g total fat
(1 g saturated), 37 mg cholesterol, 175 mg sodium,
24 g carbohydrate, 0 g fiber, 3 g protein
Present beautiful frosted cupcakes with the fun and festive Wilton® Cupcakes ‘N
More™ Dessert Stand. Designed to hold 13 cupcakes at a slight angle to display
their frosted tops, the silver stand comes in three easy-to-assemble pieces which
make cleaning and storage a breeze.
The perfect presentation for any birthday party, graduation buffet or picnic, it also
makes an elegant centerpiece at bridal showers, retirement parties or weddings –
place one stand on each table to display dessert cupcakes, then, after dessert, give
the stand as a gift to one lucky winner at each table. (Place one sticker under a chair
to determine the winner.)
Schnucks Cooks > Spring 2010
19
tea time
Science continues to substantiate the healing
and nutritional properties of tea. There is
growing evidence that tea offers cancerfighting abilities, reduces the risk of heart attack
and stroke, lowers cholesterol levels, boosts
the immune system and increases mental
clarity. Tea is full of antioxidants known as
polyphenols, flavonoids and catechins which
help prevent free radical damage that can lead
to heart disease and cancer. Powerful stuff for a
simple cup of tea!
tea-riffic tips
Flavor and scent are critical to tea lovers. Flavor
can be altered by adjusting the steeping time –
the longer it steeps, the stronger the flavor.
If you steep tea too long, it may become
bitter. Scent is also a critical part of the teadrinking experience. A tea’s scent may be
impacted by the ancient Chinese tradition of
blending flowers like jasmine or orchid with
traditional teas. Sip and sample a variety of
aromatic blended teas, and discover which
ones you like best.
Second only to water, tea is the most commonly
consumed beverage worldwide. For centuries,
its medicinal benefits have been celebrated
for treating everything from headaches to
infections. Black, green, white and herbal
teas are the most popular varieties. With the
exception of herbal teas, all tea comes from the
Camellia sinensis plant. The variety of tea leaf,
how it is processed, cut, brewed or steeped all
affect the levels of caffeine. Black tea contains
the most, followed by green tea and white tea.
Even decaffeinated can contain trace amounts
of caffeine. Only herbal tea is caffeine-free.
black tea
Seventy-five percent of all tea grown is
processed to make black tea. It can have a
strong bitter flavor which only gets stronger the
longer it steeps. Black tea may assist in lowering
cholesterol, which is good for the heart. Medical
research suggests black tea helps to regulate
blood sugar, lower blood pressure and keep the
Citrus Tea Punch
1
Prep: 5 minutes plus standing and chilling
Cook: 10 minutes • Makes: 14 cups
8½ cups water
2 family size (or 8 single) green or
black tea bags
½ cup Schnucks granulated sugar
1 container (12 ounces) frozen
lemonade concentrate
1 container (6 ounces) frozen orange
juice concentrate
20
Last but not least, always make sure to
brew your tea with quality filtered water –
it guarantees optimum flavor.
bottle (1 liter) Schnucks seltzer water or
club soda, chilled
ice cubes
Driscoll’s fresh raspberries for garnish
mint sprigs for garnish
1. In covered 4-quart saucepan, heat water to
boiling over high heat. Remove saucepan from
heat. Add tea bags to water and let steep
15 minutes. Discard tea bags. Add sugar and stir
until dissolved. Stir in frozen concentrates. Pour
tea mixture into extra-large pitcher. Refrigerate at
least 2 hours or up to overnight.
blood vessels soft because of the caffeine. Black
tea has also been linked to the promotion of
healthy teeth, skin and bones.
green tea
Green tea’s light, grassy flavor comes from
being dried and steamed. It is rich in EGCG
complex (a type of catechin) which is good for
metabolism. It also has polyphenols for cancer
prevention. Green tea boosts the immune
system, helps regulate blood sugar, aids in
detoxifying the body and promotes healthy
teeth, skin and bones.
white tea
Taken from the youngest leaves of the Camellia
sinensis, white tea offers a treasure-trove of
health benefits. It is high in antioxidants, aids
in cleansing and detoxifying the body, helps
fight cancer, increases your metabolism and has
even been known to enhance one’s complexion
with its ability to reduce fine lines and wrinkles.
It comes as no surprise that at one time,
restorative white tea was reserved strictly for
Chinese royalty.
herbal tea
Herbal teas can be made from most plants, and
from any part of the plant, including the roots,
flowers, seeds, berries or bark. Chamomile,
mint and jasmine are some of the most popular
herbal teas. Most herbal teas are believed to be
good for relieving mild to moderate ailments
such as upset stomach, sore throat, coughs,
stuffy nose and insomnia.
2. Stir seltzer into pitcher just before serving.
Fill tall glasses with ice and punch; add several
raspberries and mint sprig for garnish.
Each cup: about 90 calories, 0 g total fat,
0 mg cholesterol, 25 mg sodium, 23 g carbohydrate,
0 g fiber, 0 g protein
Clip
Cook
$ave!
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22
Stuffed Portobello Mushrooms
Prep: 15 minutes plus marinating
Grill: 8 minutes • Serves: 4
1
4
mushroom medley
Originally cultivated by early Greeks and
Romans, over the centuries mushrooms
have been shrouded in mystery. Ancients
believed that they appeared after thunder
or lightning had ripped through the skies,
while others thought fairies left them behind.
In early Roman times, mushrooms
were actually considered highly-prized
commodities. Servants were deemed
unworthy of cooking mushrooms, so
aristocrats took on preparation themselves.
Guests knew their level of admiration
based on the variety of mushroom dishes
served. Fortunately, modern agriculture
has rendered mushroom propagation a
little less haphazard, and today a wide
variety is readily available.
Mushrooms should be firm and plump
with evenly colored, unblemished skins
and tightly-closed caps. Due to their high
water content, they store best refrigerated
in a paper bag to avoid condensation.
Mushrooms are freshest if used within
three days of purchase and should be
cleaned just before using.
Mimicking little sponges, these fleshy fungi
absorb moisture quickly, so avoid soaking
them in water. To clean mushrooms, simply
wipe caps with a damp paper towel or brush
lightly with a small vegetable brush.
white (button) – The
most popular mushroom
consumed in the United
States, buttons have a mild,
earthy flavor and color
ranging from white to pale tan. Try this variety
raw in salads or filled with a crabmeat stuffing
and baked. They are also great marinated in
vinaigrette for two to three days in an airtight
container in the refrigerator.
baby bella (cremini ) – The
white mushroom’s cousin,
the baby bella has a slightly
stronger flavor and light
brown, plump cap. For
a quick, luxuriant dish, slice and sauté in
butter, then add a little cream and cook for a
few minutes until the sauce thickens. Stir in
chopped fresh tarragon, salt and pepper and
serve over egg noodles, puff pastry shells or
buttered toast.
portobello – The granddaddy of
mushrooms, these fully mature
cremini are notably flavorful
with a meat-like flesh. As they
mature, the cap grows to expose
the gills, slightly drying out the mushroom
and intensifying the flavor. Portobellos are
popular marinated, grilled whole and served
like a burger, or sliced for filling fajitas or as an
addition to pasta dishes and salads.
shiitake – These Asian
gems originated in
Japan and Korea
and have smooth,
dark brown floppy
caps that can have a
diameter of up to ten inches. Their full-bodied
flavor is well balanced with a slightly acidic
note. Though frequently found in stir-fries,
they are also perfect sautéed and stirred
into scrambled eggs, in a spinach salad with
sweet & sour dressing or added to a filling
for lettuce wraps. The stems are too woody
to be eaten, but can be saved to make a
wonderfully rich, flavorful stock.
½
¼
2
¼
½
¼
1
cup Schnucks Italian salad dressing, divided
portobello mushrooms, stems removed
if necessary
bunch fresh asparagus (about ½ pound)
cup pine nuts
packages (4 ounces each)
Mediterranean herbs and garlic chèvre
(goat cheese), crumbled
cup julienne cut sun-dried tomatoes in
olive oil with herbs, drained
teaspoon salt
teaspoon ground black pepper
package (5 ounces) spring mix salad greens
1. Pour ½ cup dressing into large zip-tight plastic
bag; add mushrooms and seal bag. Turn bag a
few times to coat mushrooms with dressing. Let
stand 15 minutes to marinate. Meanwhile, prepare
outdoor grill for direct grilling over medium heat.
2. Place asparagus in 13 x 9-inch pan; add
2 tablespoons dressing and shake pan to coat
asparagus. In small skillet, toast pine nuts over
medium-low heat 5 minutes or until lightly
browned, stirring frequently; transfer nuts to
medium bowl. Stir in 2 tablespoons dressing,
chèvre, sun-dried tomatoes, salt and pepper.
3. Remove mushrooms from marinade; discard
marinade. Place mushrooms, gill side down, on
hot grill rack and cook 4 to 6 minutes or until
mushrooms begin to soften. Turn mushrooms
and evenly spoon filling into mushroom caps.
Cover grill and cook 4 to 5 minutes longer
or until mushrooms are tender and filling is
heated through. While mushrooms cook, place
asparagus on grill and cook 6 to 8 minutes, turning
occasionally, or until asparagus is tender.
4. Pour remaining ¼ cup salad dressing in large
bowl; add salad greens and toss until well coated.
If desired, cut asparagus into 1-inch pieces. Evenly
divide salad greens and asparagus between each
of 4 dinner plates; place stuffed mushrooms over
greens to serve.
Each serving: about 497 calories, 43 g total fat
(12 g saturated), 20 mg cholesterol, 965 mg sodium,
20 g carbohydrate, 5 g fiber, 16 g protein
Schnucks Cooks > Spring 2010
23
24
quick cuisine > flavors of asia
express lane
If you haven’t explored the flavors of China, Japan, Korea, Thailand and Vietnam, the time is now.
Asian cuisine was first introduced to the United States when Chinese immigrants started to settle
in parts of California. After World War II, Polynesian and Japanese dishes gained popularity. Many
Asian dishes served in restaurants such as sweet and sour meals have been adapted to please
American tastes. Some foods that we may view as “classic” such as fortune cookies were actually
invented in the United States.
If you’re in the mood to make a few of your own Asian favorites, you probably have some basic
ingredients already on hand such as soy sauce, rice vinegar, sesame oil, peanuts, ginger and garlic.
A few more Asian staples you may want to stock in your pantry include hoisin sauce, fish sauce,
unsweetened coconut milk, panko breadcrumbs and curry paste.
Asian Halibut with
Spring Vegetables
Prep: 20 minutes
Cook: 10 minutes • Serves: 4
1
tablespoon Schnucks canola or
vegetable oil
2 packages (12 ounces each) Full Circle
frozen wild Alaskan halibut steaks, thawed
½ teaspoon salt
2 garlic cloves, finely chopped
1 piece (1 inch) fresh ginger, peeled and
finely grated (2 teaspoons)
½ cup less-sodium chicken broth
¼ cup less-sodium soy sauce
3 tablespoons Schnucks honey
1 tablespoon fresh lemon juice
1½ teaspoons cornstarch
1 package (3.2 ounces) fresh shiitake
mushrooms, stems discarded and
mushrooms sliced (about 1¾ cups)
1 bunch fresh asparagus (about 1 pound),
cut into 1½-inch pieces
1 large leek, thinly sliced (about ¾ cup)
2 cups shredded carrots
1 tablespoon sesame seed oil
1. In nonstick 10-inch skillet, heat canola oil over
medium-high heat. Sprinkle halibut with salt.
Add halibut to skillet and cook 7 to 9 minutes
or until halibut turns opaque throughout and
reaches an internal temperature of 145°F, turning
once. Meanwhile, in cup, mix garlic, ginger, broth,
soy sauce, honey, lemon juice and cornstarch
until well combined.
2. Heat 12-inch skillet over medium-high heat.
Add mushrooms, asparagus, leek, carrots and
sesame oil and cook 4 to 5 minutes or until
vegetables are tender-crisp, stirring frequently.
Remove skillet from heat; transfer vegetables
to medium bowl. Stir broth mixture and add
to skillet; heat to boiling. Boil 1 minute, stirring;
remove skillet from heat.
3. Place halibut on each of 4 dinner plates; top
with vegetables. Spoon soy-ginger broth over
and around halibut to serve.
Each serving: about 348 calories, 10 g total fat
(1 g saturated), 44 mg cholesterol, 1039 mg sodium,
32 g carbohydrate, 5 g fiber, 33 g protein
> Cook’s Wisdom
If desired, substitute cod or tilapia fillets for halibut. If
necessary, cook fish in batches about 2 to 3 minutes per
side or until fish turns opaque throughout and reaches
an internal temperature of 145°F.
Thai Chicken Curry
Prep: 10 minutes
Cook: 20 minutes • Serves: 4
1
1
cup jasmine or long-grain white rice
pound unpeeled red potatoes, cut into
1-inch chunks
2 cans (about 13.5 ounces each)
unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons Schnucks granulated sugar
2¼ teaspoons red curry paste
¾ teaspoon salt
8
ounces fresh green beans, trimmed and
each cut in half
1 red bell pepper, sliced
1¼ pounds Schnucks Natural boneless,
skinless chicken breasts, cut into scant
½-inch-thick slices
½ cup Full Circle fresh basil leaves, torn into
small pieces
1. Prepare rice as label directs. Meanwhile, in
3- to 4-quart saucepan, heat potatoes, coconut
milk, fish sauce, sugar, curry paste and salt to
boiling over high heat. Add green beans and bell
pepper and cook 6 to 7 minutes or until potatoes
are almost tender. Stir in chicken and cook 5
minutes or just until chicken loses its pink color
throughout and potatoes are tender. Stir in basil.
2. To serve, spoon rice into 4 soup bowls;
top with curry.
Each serving: about 656 calories, 21 g total fat
(16 g saturated), 67 mg cholesterol, 619 mg sodium,
79 g carbohydrate, 5 g fiber, 35 g protein
> Cook’s Wisdom
If you prefer a spicier curry, mix additional curry paste
with a few tablespoons coconut sauce, then stir into
chicken mixture.
wine pairing >
Geyser Peak Sauvignon Blanc
A generous, fruit-forward wine boasts
juicy citrus flavors of lime, grapefruit and
tangerine, balanced by bright, crisp acidity.
The pleasant finish persists with a great
lingering flavor.
Schnucks Cooks > Spring 2010
25
26
big bites > endless possibilities
burgers are back!
Each year, Americans consume over 14 billion burgers. Between
its simplicity and versatility, it’s no wonder the burger ranks as a
favorite sandwich. There are many claims about who invented the
first hamburger but the truth is that it probably emerged in several
areas across the country around the same time. In fact, ground meat
patties have been enjoyed since the ancient Egyptians. Enjoy this
iconic sandwich in hundreds of ways – here are our two favorites this
season. For even more flavor ideas to jazz up your burgers, you’ll find
condiment recipes on the following page.
Gorgonzola-Chipotle Burgers
Prep: 25 minutes
Grill: 10 minutes • Serves: 4
½
1
cup Schnucks mayonnaise
tablespoon adobo sauce plus
1 teaspoon finely chopped chipotle
chile pepper, divided
1 package (10 ounces) baby bella (cremini)
mushrooms, sliced
1 medium red onion, sliced (about 1 cup)
1 tablespoon Schnucks olive oil
¾ teaspoon salt, divided
¼ teaspoon ground black pepper
1¼ pounds ground chuck
4 tablespoons crumbled Gorgonzola or
blue cheese
4 Schnucks sesame hamburger buns
4 leaves green-leaf lettuce
1 medium tomato, cut into 4 slices
1. Prepare outdoor grill for direct grilling over
medium-high heat. In small bowl, combine
mayonnaise and adobo sauce; set aside. On
sheet of heavy-duty aluminum foil (about 24
inches long), toss mushrooms with onion,
oil, ¼ teaspoon salt and black pepper. Spread
vegetables in single layer on half of foil sheet.
Fold other half of foil over to cover vegetables,
then fold edges several times to seal.
2. In large bowl, combine ground chuck,
chopped chipotle pepper and remaining
½ teaspoon salt until well blended, but
not overmixed. Form mixture into four
½-inch-thick patties.
3. Place burgers and vegetable packet on hot
grill rack; cover and cook burgers 8 to 10 minutes
or until internal temperature reaches 155°F. Top
each burger with 1 tablespoon cheese during
last minute of cooking. Cook vegetables in their
packet 10 to 12 minutes or until packet puffs.
With tongs, remove packet from grill.
4. Carefully cut an X in top of packet to allow
steam to escape, then, with tongs, pull back
foil. Serve burgers in buns topped with lettuce,
tomato, mushrooms, onion and 2 tablespoons
chipotle mayonnaise.
Each serving: about 750 calories, 53 g total fat
(15 g saturated), 101 mg cholesterol, 1019 mg sodium,
30 g carbohydrate, 3 g fiber, 28 g protein
Southwest Chicken Burgers
Prep: 20 minutes
Grill: 8 minutes • Serves: 4
1
1
1
1
1
¼
1
½
lime
pound ground chicken
garlic clove, minced
green onion, finely chopped
(2 tablespoons)
small jalapeño chile pepper, seeded and
minced (about 2 teaspoons)
red bell pepper, finely chopped
(2 tablespoons)
tablespoon chopped fresh cilantro leaves
teaspoon salt
4
Schnucks whole wheat hamburger buns
toppings: lettuce leaves, sliced ripe
avocado, sliced red onion and/or
refrigerated pico de gallo (optional)
1. Prepare outdoor grill for direct grilling over
medium heat. From lime, squeeze 1 tablespoon
juice into large bowl. Add chicken, garlic, green
onion, jalapeño, bell pepper, cilantro and salt and
combine until well blended, but not overmixed.
Form mixture into four ½-inch-thick patties.
2. Place burgers on hot grill rack; cover and cook
8 to 10 minutes or until internal temperature
reaches 165°F, turning once. About 2 minutes
before burgers are done, place buns, cut side down,
on grill. Cook 1 to 2 minutes or until lightly toasted.
Serve burgers in buns with desired toppings.
Each serving: about 328 calories, 11 g total fat
(3 g saturated), 87 mg cholesterol, 592 mg sodium,
24 g carbohydrate, 1 g fiber, 32 g protein
beer pairing >
Sierra Nevada Pale Ale
A delightful interpretation of a classic style,
this pale ale has a deep amber color and
an exceptionally full-bodied, complex
character. Generous quantities of premium
Cascade hops give the pale ale its fragrant
bouquet and spicy flavor.
Schnucks Cooks > Spring 2010
27
Blue Cheese Sauce
Onion-Thyme Topping
½
1
¼
¼
2
½
cup crumbled blue cheese
(about 2 ounces)
cup Schnucks mayonnaise
cup Schnucks sour cream
teaspoons Schnucks apple cider vinegar
teaspoon Worcestershire sauce
¼
1
medium onion, cut crosswise into
½-inch-thick slices
Schnucks nonstick cooking spray
cup Schnucks mayonnaise
teaspoon Full Circle fresh
thyme leaves, chopped
with nonstick cooking spray. Place on hot grill
rack and cook 8 to 10 minutes or until tender
and browned on both sides. Transfer onion to
cutting board; coarsely chop. Place onion in
small serving bowl; add mayonnaise and thyme
and stir until blended. Makes about 1 cup.
> Cook’s Wisdom
Thick slices of onion usually stay intact, but to make sure,
insert 2 or 3 sturdy wooden picks horizontally through
both sides of onion slices so that the wooden picks go
through all the onion rings.
In small serving bowl, mix all ingredients
until well blended. Makes about ¾ cup.
Prepare outdoor grill for direct grilling over
medium heat. Spray both sides of onion slices
Tangy Mayo Sauce
loaded with flavor
½
2
1
cup Schnucks mayonnaise
tablespoons refrigerated undrained
prepared white horseradish
tablespoon Schnucks Select whole grain
mustard with garlic
In small serving bowl, mix all ingredients
until well blended. Makes about ¾ cup.
Chunky Tomato Chutney
¼
2
¼
teaspoons Schnucks vegetable oil
large garlic clove, minced
small onion, chopped
can (28 ounces) Schnucks
diced tomatoes, drained
cup red wine vinegar
tablespoons packed Schnucks
brown sugar
teaspoon salt
In medium skillet, heat oil over medium-low
heat. Add garlic and onion; cover and cook 10
minutes or until onion is very tender, stirring
occasionally. Stir in remaining ingredients and
cook, uncovered, about 25 minutes or until
relish becomes very thick and most moisture
evaporates, stirring occasionally and mashing
tomatoes with rubber spatula. Serve chutney
warm or chilled. If not serving right away,
refrigerate up to 1 week. Makes about 2 cups.
Photography: Meoli Studio • Food Styling: Mary Sutkus
2
1
1
1
Burgers are by far one of the most popular, economical and easy go-to choices for
any mid-week meal or weekend gathering with friends and family. Think beyond
basic and boring burgers to the flavorful and fabulous with our gutsy, stuffed Meat
Masters Loaded Burgers. Each weighing about eight ounces, there are no delicate,
dainty burgers here. We choose only the best beef to go into our homemade
burgers, Certified Angus Beef® ground chuck, which results in an incredibly juicy,
tender burger with unbelievable meaty flavor. Packed with chunks of cheese, fresh
vegetables and spices, our variety truly sets these burgers apart.
Look for the Blacken Blue with Gorgonzola cheese, Portobello Swiss and the Philly
Style Loaded Burgers, or try our Jalapeño, Chef’s Burger Mignon with two cheeses,
or the ever-popular Bacon-Cheddar. Our Garden Turkey Burger, stuffed with bell
peppers and green onions with 93% lean Perdue® ground turkey, rounds out the
seven different varieties available at our Service Meat Department.
28
Durkee Ad
to Come
INTRODUCING NEW WEBER® BEER CAN CHICKEN SEASONING
Beer can chicken is a technique for cooking chicken that is growing in popularity since it
produces such a tender and juicy chicken. The basic process is to open the beer can and pour
out half the beer. Using a can opener, make 2 more holes in the top of the can and place the
chicken cavity over it so that the beer can is inside the chicken. Adding unbelievable flavor
to your chicken is easy with new Weber Beer Can Chicken seasoning.
The masterfully blended combination of herbs and spices creates perfect flavor harmony.
Weber Beer Can Chicken seasoning is also perfect for chicken breasts, pork and fish.
Look for new Weber Beer Can Chicken and all the other great Weber seasonings and
marinade mixes at Schnucks or Logli.
30
grilled goodies > budget buys
meals for a steal
Horseradish Cheddar cheese combines the smooth flavor of white Cheddar cheese with spicy ground
horseradish root, making it the perfect accompaniment to roast beef in this grilled sandwich. This cheese also
makes a tangy topping for baked potatoes, grilled meats or crackers with sausage.
If the roast beef sandwich seems easy to prepare on the panini press, take your grilling expertise to the next level.
Pizzas are traditionally baked in an oven, but we have chosen two recipes for the grill. You’ll notice the smoky
flavor difference. One uses roasted chicken, making it a cinch to prepare. The other contains no meat, but tasty
Roma tomatoes instead. Spraying a generous amount of nonstick cooking spray directly on the pizza dough will
keep it from sticking. All three recipes are quick, easy and budget-friendly, costing less than $3 per serving.
Roast Beef & Horseradish
Cheddar Sandwich
Prep: 15 minutes
Cook: 6 minutes • Serves: 4
¼
2
cup Schnucks sour cream
tablespoons chopped Full Circle
fresh chives
1½ teaspoons Schnucks Select Dijon
horseradish mustard
1 Schnucks mini loaf, cut diagonally into
eight ½-inch-thick slices
Schnucks nonstick cooking spray
¾ (8-ounce) package Cabot® horseradish
Cheddar cheese, cut into 12 slices
12 thin slices Schnucks Select seasoned roast
beef (about 6 ounces)
2 medium tomatoes, sliced
¼ small red onion, thinly sliced (about ¼ cup)
1 cup baby arugula or spinach leaves
1. In small bowl, combine sour cream, chives
and mustard.
2. Heat panini press over medium heat. Spray
both sides of bread slices with nonstick cooking
spray. Place 4 bread slices on press; close press
and cook 1 to 2 minutes or until bread is golden
brown. Repeat with remaining 4 bread slices.
Open press and place 3 slices cheese over each
of 4 slices of bread; let stand 1 minute on open
press to soften cheese. Remove bread from press.
3. Over cheese on 4 bread slices, layer 3 slices
roast beef, one-fourth tomato, one-fourth onion,
¼ cup arugula and about 1½ tablespoons sour
cream mixture. Place remaining 4 bread slices
over fillings.
Each serving: about 451 calories, 21 g total fat
(13 g saturated), 56 mg cholesterol, 1146 mg sodium,
34 g carbohydrate, 3 g fiber, 27 g protein
> Cook’s Wisdom
If you don’t have a panini press, grill bread 1 to 2 minutes on
a preheated outdoor grill over medium heat until golden.
To make a pressed panini sandwich: Heat panini press over
medium heat. Spray 1 side of 4 slices of bread with nonstick
cooking spray. Place bread slices, sprayed side down, on
work surface. Layer each slice of bread with cheese, roast
beef, tomato, onion and arugula. Spread 1 side of remaining
4 bread slices with sour cream mixture, then place, sour
cream-side down, over fillings. Spray top side of sandwich
with nonstick cooking spray. Close press and cook 2 to 4
minutes or until bread is golden brown and cheese melts.
Grilled Pizzas
Prep: 10 minutes
Grill: 15 minutes • Serves: 6
BBQ Chicken Pizza
Schnucks nonstick cooking spray
1 package (13.8 ounces) refrigerated rolled
classic pizza crust
1 Schnucks BBQ whole roasted chicken, skin
discarded and meat removed and sliced
(about 2½ cups)
e cup Schnucks Select southern style
BBQ sauce, divided
3 cup very thinly sliced red onion
½ cup Schnucks shredded Cheddar cheese
½ cup Schnucks shredded mozzarella cheese
2 tablespoons coarsely chopped fresh
cilantro leaves
1. Preheat outdoor grill so that half of grill is
prepared for direct grilling over medium-high
heat and other half of grill is prepared for indirect
heat. Generously spray cookie sheet with
nonstick cooking spray. Unroll pizza crust dough
onto center of prepared cookie sheet; pat dough
into 12 x 10-inch rectangle. Spray top of dough
with nonstick cooking spray.
2. Carefully transfer dough to hot grill rack over
direct heat. Cook, uncovered, 2 to 3 minutes or
until grill marks appear on underside of dough
and crust stiffens. With tongs, turn dough and
cook 1 to 2 minutes longer or until grill marks
appear. Transfer pizza crust to same cookie sheet.
3. In medium bowl, combine chicken and
3 tablespoons BBQ sauce. Spread remaining BBQ
sauce (about ½ cup) over pizza crust; top with
chicken mixture, onion and cheeses. Slide pizza
back onto grill over indirect heat. Reduce heat
to medium and cook 10 minutes or until cheese
melts and crust is golden brown on bottom.
Remove pizza from grill. Sprinkle with cilantro.
Cut into squares to serve.
Each serving: about 480 calories, 21 g total fat
(8 g saturated), 86 mg cholesterol, 1068 mg sodium,
42 g carbohydrate, 1 g fiber, 27 g protein
Tomato, Basil & Smoked Gouda Pizza
Schnucks nonstick cooking spray
1 package (13.8 ounces) refrigerated rolled
classic pizza crust
5 large Roma tomatoes (about 1 pound),
each cut crosswise into ¼-inch-thick slices
2 garlic cloves, crushed with press
¼ cup Schnucks extra virgin olive oil
½ teaspoon salt
¾ teaspoon coarsely ground black pepper
8 ounces smoked or unsmoked Gouda
cheese, shredded (about 2 cups)
2 tablespoons thinly sliced Full Circle
fresh basil leaves
1. Prepare BBQ Chicken Pizza as directed
through step 2.
2. Meanwhile, in medium bowl, toss tomatoes
with garlic, oil, salt and pepper. After removing
crust onto cookie sheet at the end of step 2,
sprinkle crust with cheese. Arrange tomato
slices over cheese, discarding any liquid
remaining in bowl.
3. Slide pizza back onto grill over indirect heat.
Reduce heat to medium and cook 10 minutes or
until cheese melts and crust is golden brown on
bottom. Remove pizza from grill. Sprinkle with
basil. Cut into squares to serve.
Each serving: about 398 calories, 22 g total fat
(9 g saturated), 40 mg cholesterol, 980 mg sodium,
36 g carbohydrate, 2 g fiber, 15 g protein
Schnucks Cooks > Spring 2010
31
©2009
©20
09
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