Compliments of Kowalski’s
November 2013 – January 2014
the joy of good food
At Home with
Kowalski’S
the joy of the season
a cheese condiment
primer
Easy Holiday Cocktails
cooking class:
brining
Gift Yourself
a Happy Holiday Season
15 recipes
for your
gluten-free
holiday
look for
this logo!
www.kowalskis.com
Pat Evans’ Leftover Turkey Sandwich (page 18)
Grand Avenue Market
1261 Grand Avenue
651-698-3366
[email protected]
thoughts from the
kowalskis
T
he stores sure are busy lately! Seems like many of you are already hard at work planning your holiday
menus. That might mean turkey for some folks, cocktails and appetizers for others. We’ve got you
covered either way.
If you’re looking to make your best turkey ever this Thanksgiving, turn to page 6 for some tips from our
Culinary Director, and don’t skip her lesson on brining on page 7. It’s cheap insurance that your bird will be
fabulous and takes just three ingredients you always have on hand – water, salt and sugar. If there are any
leftovers, she’s got two knockout ideas for repurposing not just the turkey, but the side dishes, too. She’s also
sharing not just one, but two fresh ideas for cranberry accompaniments (find them on pages 6 and 18).
Wine Expert Brian Mallie weighs in again in this issue of At Home with Kowalski’s with some great suggestions
for those of you who think you can’t do white after Labor Day. His white blend choices for the season are sure
to satisfy. Find them on page 13. Be sure to stop in any of our four Wine Shops (or just call!) if you need some
expert assistance with your own picks and pairings.
www.kowalskis.com
If cocktails are more your style, you can find a few easy recipes for some of the season’s favorites on page 15,
including a sunny and bright sparkler that’ll be just beautiful on New Year’s Day.
As for those appetizers we promised? Check out “The
Gluten-Free Cocktail Party” starting on page 16. Even if you
don’t have to worry about gluten, these recipes and ideas
are sure-fire winners. But if there’s a chance one of your
guests is gluten intolerant (and these days it is), you’re
set now!
Cheese is gluten-free, too, you know? Enjoy it! And don’t
forget the crackers and condiments! Our selection of both
is fantastic. We’re especially excited to introduce our own
mostardas – both Pear and Apricot – in the Imported
Cheese Department this season. You can read more about
them and get some ideas on how to use them on page 5.
store
calendar
9
HOLIDAY ENTERTAINING EVENT
Join us from 11:00 a.m. to 4:00 p.m. on Saturday,
November 9th at all locations.
HOLIDAY OPEN HOUSE
Join us from 11:00 a.m. to 4:00 p.m. on Saturday,
December 7th at all locations.
To keep updated on all of our events, visit
www.kowalskis.com or sign up for our
“Keep in Touch” program in stores.
No matter how you celebrate the season, be sure to take
care of you. Have dinner with your friends and family as
much as possible – celebrate the everyday as much as the holidays! Culinary Director Rachael Perron will help
make Dinner Tonight (see page 4)! And give yourself (and those around you) the gift of happiness and peace
with tips from our Nutritionist, Sue Moores, which you’ll find on page 19.
As always, we love to see you in the stores!
White Bear Lake Market
4391 S. Lake Avenue
651-429-5913
[email protected]
Woodbury Market & wine shop
8505 Valley Creek Road
651-578-8800
[email protected]
Lyndale Market
5327 Lyndale Avenue S.
612-822-2935
[email protected]
Uptown Market & wine shop
2440 Hennepin Avenue
612-377-3448
[email protected]
Parkview Market
5615 Chicago Avenue S.
612-824-2430
[email protected]
Eden Prairie Market
16500 W. 78th Street
952-937-9585
[email protected]
Stillwater Market
& wine shop
5801 Neal Avenue N.
651-439-9161
[email protected]
EAGAN Market & wine shop
1646 Diffley Road
651-328-8300
[email protected]
Editor-IN-CHIEF
Rachael Perron
Culinary Director,
Kowalski’s Markets
[email protected]
651-796-6043
Mary Anne Kowalski and Kris Kowalski Christiansen
TORTELLONI SKEWERS
9 oz. pkg. Kowalski’s 4 Cheese
Tortelloni, cooked according to
pkg. directions, cooled
1 cup Kowalski’s Italian
Viniagrette
8 oz. Kowalski’s Provolone
Cheese, cubed in about 30 pieces
1 pt. grape tomatoes
8 oz. jar Kowalski’s Kalamata
Olives, drained
8 oz. jar Kowalski’s Queen
Pitted Olives, drained
8 oz. chunk Boar’s Head Salami,
cubed in about 30 pieces
4 o z. chunk Boar’s Head
Pepperoni, cubed or sliced in
about 30 pieces
- Kowalski’s Extra Virgin Olive Oil
- f reshly ground Kowalski’s
California Sea Salt and Black
Peppercorns
In a large mixing bowl, gently toss tortelloni with dressing; cover
and refrigerate 30 min. to overnight. Alternate marinated pasta
with remaining ingredients on 4-5" bamboo skewers or party
picks. Arrange on a serving platter; drizzle with oil and sprinkle
with salt and pepper.
Makes about 30.
Page 2
proofreader
Rachel Carlson, Kowalski’s Markets
Design & Layout
Hooker & Company
www.hookerandcompany.com
Food Stylist
Maggie Stopera
www.maggiethefoodstylist.com
Printing & Production
Visual Expressions
612-729-1649
Photographer
Phil Aarrestad
www.philaarrestadphoto.com
© Kowalski’s Companies, 2013
All Rights Reserved.
www.kowalskis.com
the joy of good food
Our Signature Products
A
t Kowalski’s, we’re always on the hunt for products that are of exceptional quality and
taste. We delight in creating Signature Products that we are proud to put our name
on. We love them and are sure that you and your family will love them, too! With our “Keep
in Touch” program, Kowalski’s regularly offers the opportunity for customers to try Signature
items with our compliments. Information on how you can join the “Keep in Touch” program
is available in your local market.
KOWALSKI’S fresh pasta
Kowalski’s Fresh Pasta
Fresh pasta is a great way to add a little luxury to one of
everyone’s favorite foods. Pasta makes an easy and
popular meal any night of the week. Try them with one of our
Signature Pasta Sauces (including Hearty Tomato & Basil
or Pesto) or just a touch of Kowalski’s Extra Virgin Olive Oil
and Grated Parmesan Cheese. We’re excited to offer
a new pasta – Angel Hair – in our fresh line.
T
H
k
D H E AL
12 large sea scallops (about 1 ½
lbs. total)
- kosher salt and freshly ground
Kowalski’s Black Peppercorns,
to taste
2 tbsp. fresh lemon juice
3 tbsp. chopped fresh
Italian parsley
- lemon wedges, for garnish
Stir ¼ cup broth into flour until smooth; set aside. In a large stockpot,
bring lightly salted water to a boil. Melt 1 tbsp. butter in a large skillet
over medium-high heat. Add shallots to pan; sauté 3 min., stirring
frequently. Add garlic; sauté 1 min., stirring constantly. Add wine,
scraping pan; bring to a boil. Cook, stirring often, until liquid almost
evaporates. Add remaining broth to pan; bring to a boil. Cook until
reduced by half (about 5 min.). While sauce cooks, add pasta to boiling
water and cook according to pkg. directions (when pasta is done,
drain and keep warm). Meanwhile, melt 1 tbsp. butter in another large
nonstick skillet over medium-high heat. Sprinkle scallops with salt and
pepper. Add scallops to skillet; cook until golden and just opaque in
center (1-2 min. per side). Transfer scallops to plate; tent with foil to
keep warm. Stir flour-broth mixture into reduced sauce; cook, stirring
frequently until slightly thickened (about 1 min.). Remove from heat;
whisk in remaining butter and juice. Add drained pasta to sauce and
toss to coat. Transfer pasta to a large serving platter; arrange scallops on
top. Sprinkle with parsley and garnish with lemon; serve immediately.
Serves 4.
Good to Know:
• Prep a scallop by pulling off and discarding the small muscle on the
side (if it is still attached). Dry it thoroughly to ensure the most
golden-brown crust.
• Add scallops to the pan when the butter stops bubbling and starts to
brown on the edges of the pan.
Recipe on this page shown with Rosemary Pesto:
In a food processor, process ½ cup green onions with ¼ cup each
fresh rosemary leaves, fresh Italian parsley, freshly grated Kowalski’s
Parmesan Cheese and pine nuts. Add 2 cloves garlic and 2 tsp. fresh
grated orange zest; process until a smooth, thick paste forms. With the
processor running, slowly stream in ¼ cup or more of Kowalski’s Extra
Virgin Olive Oil until a loose paste forms. Add 2 tsp. fresh squeezed
lemon juice and season with kosher salt and coarse ground black pepper
to taste; pulse until combined. Makes about 1 cup.
Selection and availability vary by market.
Page 3
www.kowalskis.com
¾cup low-sodium chicken
broth, divided
1 tsp. flour
4 tbsp. unsalted butter, divided
¼ cup finely chopped shallots
4 cloves garlic, thinly sliced
½ cup dry white wine
9 o z. pkg. Kowalski’s Fresh
Angel Hair Pasta (in the
Dairy Department)
O
FOODS
R
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signature product
focus
D
k
GO
SEARED SCALLOPS ON ANGEL
HAIR PASTA
GO
O
Handmade in small batches with 100% durum wheat, whole eggs and no heat processing
to ensure an al dente texture, you can taste the Kowalski’s difference in our hand-rolled fresh
pasta. Now there are new pastas to experience. Look for Kowalski’s Angel Hair Pasta,
Linguini and 4 Cheese Tortelloni in the Dairy Department.
F
getting
Personal
or many of us, the holidays are a time when we put a little more effort into our meals, but what about
the everyday celebration known simply as “dinner”? When I was a kid, dinnertime was a sacred
ritual. Unlike my friends’ families, mine ate dinner together nearly every night. It’s a practice I insist on in
my own home, with my own family. I won’t pretend we always eat something exotic or that I spend a ton
of time making meals (let’s face it, I’m a working mom!), but I do make somewhat of an occasion of dinner every night and put concerted effort into making whatever I’m serving a little bit “special.”
There’s always time for a tablecloth or placemats and cloth napkins (or my own version, terry kitchen towels). I set a mood with music and soft lights –
even candles! In the summer I’ll cut flowers from my garden. Yes! I’m serious! And everything gets put in a serving dish with an actual utensil to serve it
with, too. Sure, it creates more dishes, but that’s what I have a dishwasher for, you know?
Beyond that, it doesn’t even matter what I serve; I’m going for an experience here. I mean, let’s get real. I make a lot of frozen rice and microwave
lots of frozen vegetables. Take & Bake breads and rolls are quite popular in my dining room, too. If you’ve seen my Dinner Tonight menu suggestions
online or visited the Dinner Tonight kiosk in your local Kowalski’s Market, you have a sense of what I mean. Each menu combines fresh foods, basic
techniques and simple homemade touches that a working mom like me can actually pull off on a Tuesday. They’re the only recipe I need.
www.kowalskis.com
Warmly,
Rachael
You can reach me at [email protected], find me
on Facebook or follow @chefRachael on Twitter.
rachael’s HOT list:
What I’m
buying now
WAGYU BEEF TENDERLOIN
Rub 2-4 lb. whole tenderloin with olive oil and season generously with
kosher salt and coarse ground black pepper. Tie “tail” under for uniform
thickness and even cooking. Roast in a preheated 425º oven or grill
directly over high heat, lid down, 35-40 min. for rare (130º internal
temperature) or 40-50 min. for medium (150º internal temperature).
(If grilling, turn meat when grill marks form and meat releases easily
from grates, until dark on all sides. Adjust heat down to medium-high if
needed to prevent excess browning in last 20 min. or so.) Remove from
heat; cover with foil and let stand 10-15 min. before slicing.
Allow 4-6 oz. per person.
Note:
• I love this recipe served with Kowalski’s NEW! Horseradish Aioli.
(Find it in the Meat Department.)
Page 4
Cornmeal
Shelled pistachios
Ancho chili powder
Kowalski’s Cranberry
Orange Bread
Sweety Drops
Brandied Mince Pie
Kowalski’s Vodka Pasta Sauce
Kowalski’s Pumpkin
Cheesecake Popcorn
Fresh cranberries
Sweet orange marmalade
Häagen-Dazs Java Chip
Ice Cream
Turnips
Pairings:
when the cheese
’ stand alone
doesn t
O
ur Cheese Specialists are so good at creating cheese and condiment pairings, they could moonlight as professional matchmakers. You
know. You’ve wandered through their department when they’re making the magic happen! And while it might look easy, they’ve got an
edge that makes it appear so – a love of cheese, combined with years and years of tasty practice. If you’re thinking about entertaining with
cheese this season – and face it, who isn’t? – here are a few condiment combinations to consider:
Aged Balsamic Vinegar or Balsamic Syrup
Top-quality vinegar is wonderful with hard, aged cheeses like Parmigiano-Reggiano, Pecorino Romano and aged Goudas.
Fruit Chutney
Pair these with creamy, young cheeses such as fontina or mild Swiss.
Fruit paste
Different fruits pair differently with different cheeses, but in
general fruit pastes go well with tangy young goat cheeses
or salty aged cheeses.
Extra Virgin Olive Oil
www.kowalskis.com
Fresh cheeses like mozzarella, ricotta and goat cheese
act like a canvas for the complexities of a good olive oil.
Honey
Honey is a delicious counterpoint with both strong and
mild cheese. Try it with strong, salty blue cheeses,
including Roquefort and Gorgonzola.
Mostarda
An Italian specialty, mostarda is made with fruits
or vegetables in a spicy, mustard-flavored
syrup that gives the condiment its name.
Mostardas can be sweet or savory
and are great with both mild and
strong cheeses with salty,
peppery, herbaceous notes.
Mustard
Stronger mustards
pair well with strong
cheeses like Cheddars.
Pair more delicate mustards
with grassy, milder semi-hard cheeses. did you know?
Kowalski’s Apricot Mostarda and Kowalski’s Pear
Mostarda are new offerings in the Imported Cheese
Department. Crafted in-house and exclusive to
Kowalski’s, they have just the right balance of sweet,
heat and spice. They’ll be a hit no matter what you pair
them with. That said, our Cheese Specialists are
recommending these stellar combinations:
Savory Jam or Jelly
Similar in texture and sweetness to fruit jellies,
savory jellies usually add peppers, garlic or herbs
to a fruit mixture. Serve them with Brie, Camembert,
young Gouda, Jarlsberg and mild Swiss cheeses.
Kowalski’s Pear Mostarda with Northern
Lights Blue and Mother Rucker’s Lemon Cookie Brittle
(shown); Black Pepper BellaVitano and Pilsner Flats;
or Rosemary Asiago and Rustic Bakery Sea Salt
Sourdough Flats
Sweet Jelly, Jam or Marmalade
Artisan jellies are wonderful cheese condiments.
Try fig preserves with stronger blue cheeses and
citrus marmalades with washed-rind cheeses.
Selection and availability of products vary by market.
Kowalski’s Apricot Mostarda with Brie
Ermitage and water crackers; aged Havarti and pretzel
chips; or Barber’s 1833 Vintage Cheddar and Porter Flats
Page 5
give i t a
I
rest
BUTTERMILK BRINED TURKEY BREAST
3 cups buttermilk, divided
¼ cup hot sauce (optional)
2 tbsp. kosher salt
4 ½ tsp. coarse ground black pepper
In a medium microwave-safe mixing bowl, gently warm 1 cup buttermilk in the
microwave, but do not boil. Whisk in remaining ingredients except turkey until salt
is dissolved. Add remaining buttermilk and stir. If necessary, place in refrigerator
until mixture is thoroughly cool. Place turkey in a large mixing bowl and cover
with brine; cover bowl and refrigerate 12-24 hrs. Remove the turkey breast from
the brine; discard brine. Drain well and pat dry with paper towels. Place turkey in
a roasting pan; pour in hot water to a depth of about ¼" to prevent the drippings
from scorching and to keep the turkey moist while it cooks. Add additional water
during the cooking process to keep surface of the pan barely covered. Bake in a
preheated 325º oven for 75 min. Increase heat to 400º; cook until turkey registers
155º internal temperature and the skin is dark golden-brown (10-15 min. more).
Remove from the oven; cover with foil and let rest 10-15 min. before carving.
(Temperature will increase to 165º as the turkey stands. Continue to test the turkey
to see that it reaches a safe temperature.)
Serves 6.
t’s a well-kept secret that’s not supposed to be a secret – and
this year we’re determined to put the controversy to rest. It’s the
question as to what temperature to cook your Thanksgiving turkey.
Despite your neighbors’ or co-workers’ insistence on the old standard of 180°, poultry is safe when cooked to an internal temperature
of 165°. That 15° is critical – it can mean the difference between
“pass the gravy, please” and “best turkey ever!”
Take these steps to ensure success
on Turkey Day and any day:
CRANBERRY SALSA
• Brine your turkey (see next page).
www.kowalskis.com
1 tbsp. garlic powder
1 tsp. cayenne pepper (optional)
2 ½-3 lb. turkey breast, bone in, skin on
• Let your turkey rest at room temperature up to an hour before
putting it in the oven. It will help the interior of the meat reach
temperature faster, and less time in the oven means less time
for your turkey to potentially dry out.
• Test your meat thermometer to ensure accuracy. You can find
a number of great videos on how to test and/or calibrate your
particular model online (try the manufacturer’s site or YouTube).
• Temp the bird in the right spot. Test both the fleshy part of the
breast and also in the thigh, but don’t touch bone; it’s superconductive and will throw off your reading. Insert the
thermometer in the center of the thickest part, away from
bone, fat and gristle.
½ cup chopped red onion
1 clove garlic
½jalapeño pepper, stemmed and
seeded
½oz. Kowalski’s Fresh Cilantro leaves,
or more to taste
½ tsp. kosher salt
¼ tsp. coarse ground black pepper
6 oz. fresh cranberries
1 apple, peeled, cored and sliced
1 tbsp. Kowalski’s Pure Honey
1 tbsp. apple cider vinegar
In a food processor, process first 6 ingredients until finely minced. Add remaining
ingredients; pulse until desired consistency is reached. Serve immediately or store,
covered, in the refrigerator up to 3 days.
Makes about 3 cups.
good to know
• Remove your turkey from the oven before the desired final
temperature is reached. During this “rest period,” the temperature
may increase 5-20º or more. Keep the turkey loosely covered
with foil to ensure it doesn’t cool too quickly. Larger birds will
increase in temperature more than smaller ones. A 12 lb. turkey,
for example, can easily handle an hour of rest and will increase
an average of 20º after it’s removed from the oven. Continue to
test the turkey to see that it reaches a safe temperature.
Page 6
165° is a safe poultry temperature, as
recommended by the USDA.
cooking class
brining
LEFTOVER TURKEY FRITTERS
1 cup mashed potatoes
1 cup prepared stuffing or dressing
2 c ups shredded leftover
roasted turkey
3 garlic cloves, finely minced
½ cup finely chopped onion
1 egg, beaten
¾oz. Kowalski’s Fresh Italian Parsley,
stems discarded, finely chopped
B
rining works on the scientific principles of diffusion and osmosis to
hydrate protein cells, allowing them to retain more moisture after
cooking. It’s a great way to maintain moisture in certain cuts and proteins,
but it is most popular with chicken and pork. Most any protein can be
brined in a solution of 1 gallon water mixed with 1⁄3 cup sugar and 1⁄3 cup
salt. As little as 20 minutes is effective with pieces of chicken and fish.
Pork benefits from as little as 30 minutes.
Here are some tips for brining a turkey, though they also apply to brining of
other proteins:
¼ tsp. cayenne pepper
- f reshly ground Kowalski’s Sea Salt
and Black Peppercorns, to taste
¼ cup flour, approximately
- canola oil, for frying
- leftover cranberry sauce, cranberry
relish or gravy, for serving
In a large mixing bowl, combine first 10 ingredients through ground peppercorns;
mix until well blended. Add enough flour so that the mixture isn’t too sticky.
Shape into 8 evenly sized patties about ½" thick; chill on a baking sheet 30 min.
Heat approximately 1 tbsp. oil in a medium nonstick skillet until shimmering
but not smoking. Cook ½ of the fritters until golden-brown on first side (about 4
min.). Add additional oil and flip cakes; cook until golden-brown on second side
(another 4 min.). Repeat with remaining cakes. Serve warm with cranberry sauce.
Serves 4.
• It is not recommended to brine “self-basting” turkeys, to
avoid creating an overly salted bird.
• If possible, use spring or bottled water for your brine.
www.kowalskis.com
• Sugar and salt will dissolve best in very warm to hot water,
but be sure the brine mixture is completely cooled before
adding the turkey.
• Pick a clean container with enough room. Turkeys may
require a cooler or plastic bucket. Replace about 1⁄ 3 of the
water with ice if a cooler is used.
• The turkey should stay completely submerged in the brine.
Weigh it down if it floats.
• Refrigeration at 40° or below is required at all times during
the process.
• Do not wash off your turkey after brining; simply pat it dry
with paper towels. This prevents excess splashing and
possible cross-contamination of kitchen surfaces.
• Discard brine. Sanitize bucket, sink and any equipment or
tools that may have come into contact with the raw poultry
or brine.
• Brined meat cooks faster. Start checking for doneness
about ¾ of the way through the normal cooking time.
• Avoid salting brined meat while cooking. Salt the finished
meat to taste.
did you know?
Kowalski’s Uncured Hickory Smoked Bone-In 7-9 lb.
Half Hams or 14-18 lb. Whole Hams have no artificial nitrites
or nitrates added, no growth promotants and no
antibiotics – ever! These gluten-free hams are produced from
the same pork as our original ham and all of our pork. This
great holiday option is sold in the Meat Department along
with All Natural Beef (including Wagyu Beef), All Natural Pork,
Naturally Smoked Ham, All Natural Lamb and a variety of
premium seafoods perfect for all your holiday meals.
Page 7
Preorders for holiday meats, including turkeys, are encouraged. Call your
market to order. Selection and availability of products and ingredients
vary by market.
bulkingup
T
he Bulk Foods Section is a must-visit area of the store, especially
during the holiday season, when dried fruits, nuts and other cooking
and baking necessities are most essential. Load up with lots of these
pantry staples and put them to use in some new seasonal recipes, including
our highest-rated recipe for the season, Pear-Cranberry Crisp.
nuts – shelled pistachios, pine nuts, cashews,
almonds, walnuts, hazelnuts and peanuts
seeds – pepitas, flax seeds and
sunflower seeds
PEAR-CRANBERRY CRISP
1 cup water
⅓ cup sugar
½ cup dried cranberries
1"piece peeled fresh ginger, cut
into ¼" thick slices
1 tsp. freshly grated orange zest
6 p eeled Bosc pears, cored and cut
into ½" thick slices
Snacks – wasabi peas, soy nuts,
Kowalski’s Honey Toasted Pecans, Kowalski’s
Praline Pecans and a variety of nut and snack mixes
grains – several rices, oats, couscous and granolas
Dried fruits, nuts and seeds
are well worth your attention.
Here’s why:
A note about gluten: When prepared with Bob’s Red Mill Gluten Free All
Purpose Baking Flour and Bob’s Red Mill Gluten Free Rolled Oats instead
of the flour and oats called for above, this recipe is gluten free.
Dried fruits contain concentrated
amounts of certain nutrients, including
potassium, vitamin A and fiber.
nuts provide healthful fats, protein,
antioxidant-acting vitamin E and heart-helping
B vitamins, magnesium and potassium.
good to know
Lots of recipes call for toasted nuts. Toasting brings out the
flavors in the nuts but also may help provide added crunch. Toast
nuts or seeds in a dry sauté pan over medium heat or in a preheated 350º oven until fragrant and golden, stirring occasionally
(3-5 min.). Stovetop toasting is recommended because it’s easier
to keep your eye on them (and harder to forget about them!).
Some nuts burn in a flash, and there is nothing worse than ruining
an oftentimes pricey ingredient. Also, nuts are easier to smell on
the stovetop, and a nutty aroma is a good indicator that they’re
ready. If you listen closely, some oilier nuts will even start to sizzle
and sing (very, very quietly) when they’re nearly done. While a faint
golden color is easy to detect on some nuts, it’s harder to see
on others, so let your nose be your guide. Shake or stir your nuts
frequently to ensure they toast evenly.
seeds have fiber, healthful fats, many minerals and antioxidantacting vitamin E and selenium that our bodies need.
H
GO
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FOODS
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2 tsp. freshly squeezed lemon juice
¾ cup flour, divided
⅓cup plus ½ cup brown
sugar, divided
¾ cup regular oats
¼ tsp. ground nutmeg
¼ tsp. cinnamon
½cup salted butter, cold, diced
In a medium saucepan over medium-high heat, combine water and sugar;
bring to a boil. Add cranberries, ginger and orange zest; cook and stir until
sugar dissolves. Reduce heat to low; simmer until liquid is reduced to 2
tbsp. (about 15 min.). Remove from heat; discard ginger. Place pears in a
large mixing bowl; toss with lemon juice. In a small mixing bowl, whisk ¼
cup flour with ⅓ cup brown sugar. Sprinkle flour mixture over pears; toss to
coat. Stir in cranberry mixture; pour into a 8" or 9" square glass baking dish
sprayed lightly with cooking spray. In a separate medium bowl, combine
remaining flour and brown sugar with oats, nutmeg and cinnamon. Using
a pastry cutter, cut butter into oatmeal mixture to make a coarse meal;
sprinkle topping over fruit. Bake in a preheated 400° oven until bubbly
and dark golden-brown (about 45 min.). Cool on a wire rack about 1 hr.
before serving.
Serves 8.
benefits
in the
bulk bins
GO
O
www.kowalskis.com
fruits – apricots, cranberries, tart
cherries, blueberries, figs, dates, apples,
pineapple, mangoes, papaya, bananas
and prunes
D H E AL
Page 8
Selection and availability of products and ingredients vary by market.
Sweet Season
W
hen the weather turns cold, our appetites for certain flavors
and foods turns with it. That’s particularly true in the Bakery
Department, where we’re craving all things holiday. As the Produce
Department fills up with apples, cranberries, squash, etc., you see
those same flavors pop up in the Bakery, too. Luckily, even if you
don’t have time to bake, we’ve got the flavors you’re looking for. As
always, we’re looking to make or find quality baked goods with the
cleanest ingredients possible, all while providing the best in taste,
freshness, variety and price. Good to know, because this time of
year you never know when that craving for a pumpkin bar or some
almond bark will hit.
Look for these delectable baked goods this season:
Pumpkin Treats
• Pumpkin Bread – made from a fabulous from-scratch recipe
• Pumpkin Bars
Specialty Pies
• Brandied Mince Pie – Its old-fashioned mince filling makes it
special, while a touch of brandy gives it the traditional flavor
associated with the holiday season.
• Pecan Pie – A rich blend of brown sugar, syrup, eggs and pecans
gives this sweet custard pie its traditional Southern flavor.
• Merry Mint Pie – A Kowalski’s customer favorite for years!
• Kowalski’s Signature Colonial Apple Pie – Bursting with 4 lbs. of
fresh apples made with real sugar, a hint of cinnamon and only the
freshest ingredients, this is a showstopper of a seasonal dessert
that no one can resist. Our baked-in-store fruit pies are made with
quality fruit picked at the peak of perfection and no artificial flavors
or precooked thickeners. The fruits in our fillings bake in their own
natural juices, with premium spices and real cane sugar – just like
you would make them at home.
• Pumpkin Muffins
• Pumpkin Cheesecake
• Individual Pumpkin Mousse Desserts
•P
umpkin Pie – Made daily in our bakery, the only way you can get
a fresher pumpkin pie is to bake it yourself. Made with a 25-yearold recipe with time-tested flavors of cinnamon, nutmeg, ginger
and clove in a flaky scratch-made crust, you’d be hard pressed to
make a better one if you tried. Our extra-large 12" pie is great for a
bigger group.
Seasonal Specialties
• Flourless Chocolate Torte
• Candies – Peanut Brittle, Almond Bark, Cranberry Almond Bark,
Dipped Pretzels and Fudge Bites
• Seasonal Cookies – Peanut Butter Blossoms, Spritz, Russian Tea
Cakes, Thumbprints and Cut-outs
• Holiday Breads – Julekage, Fruit Cake, Artisan Cranberry Bread,
Stollen and Panettonne
• Cranberry Orange Bread
• Cranberry Blondies
• Individual Red Velvet Mousse Desserts
did you know?
Kowalski’s Killer Cakes are putting on their holiday
finest, too! Look for beautiful seasonal décor on our
Champagne Cake, Chocolate Ganache Cake and
Red Velvet Cake in the Bakery Department.
Selection and availability vary by market.
Page 9
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•P
umpkin Cookies – Iced Pumpkin Raisin and a Maple Iced
Pumpkin (without raisins)
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Selection and availability vary by market.
1 RUDI’S GLUTEN-FREE STUFFING MIX
Perfect for the allergy-friendly holiday meal and made by a
trusted gluten-free brand, Rudi’s new stuffing mix has a
traditional savory herb flavor and no preservatives. Find it in
the Grocery Department.
2 BARE FRUIT SNACKS
Bare Fruit Apple Chips are an all natural, crunchy, gluten-free,
fat-free and guilt-free snack. Look for Cinnamon, Fuji Red
and Granny Smith flavors in the Grocery Department.
3 WHOLLY WHOLESOME PIE CRUSTS
This pie shell is not only gluten free, but also kosher, all
natural, vegan and dairy free. This new frozen, ready-to-bake
product is pleasing to taste, convenient and able to stand
up to the most decadent pie filling while still holding its form
despite its wheat-free recipe.
8
4 KOWALSKI’S COOKBOOK
9
The Kowalski’s 30th Anniversary Cookbook is Kowalski’s
first published recipe collection. This limited-edition book
presents a special celebratory compilation of some of the
greatest recipes we’ve shared over the years with more than
300 of Kowalski’s best recipes, Kowalski’s Signature recipes,
Good Foods for Good Health recipes, as well as fast and
easy recipes for any meal or occasion. Loaded with culinary
tips, tricks and ideas and stunning food photography, this is
a volume every Twin Citian will want to add to their collection.
The easiest way to seed a pomegranate ever. Just place the
cut side of a halved pomegranate in the seeder, cover with
the silicone cap and slap it with the back of a spoon. An
ingenious tool! Find it in the Marketplace Department.
6 KRAVE JERKY
Gluten free, no nitrates and low in fat, Krave Jerky is made in
the USA of quality cuts of pork, beef and turkey in flavors you
wouldn’t expect. Look for several varieties, such as Garlic
Chili Pepper, Chili Lime and Lemon Garlic. Find them in the
Grocery Department.
7 STONEWALL KITCHEN WHITE FIG SPREAD
Sweet, rich and nutty. In addition to being great on a cheese
board, this works equally well as a breakfast spread for
croissants, scones or crêpes. Find it in the Deli Department.
8 AMY’S veggie MEATBALLS
Delicious meatless meatballs are made from high-protein
grains, lentils and authentic Italian spices. Find them in the
Frozen Foods Section.
9 FIRE & FLAVOR BRINE CONCENTRATES
Just add water to these brine concentrates that make it easy and
convenient to brine any day of the week. Chicken brine contains
garlic and herbs, pork brine is made with lemon and sweet tea,
and beef brine is made with espresso and chiles. Also look for
Turkey Perfect brine mixes and bags in the Meat Department.
10 B.T. McElrath Holiday Chocolates
A new season brings new limited-edition flavors from local
chocolatier B.T. McElrath. You’ll want to try Malted Milk
Pavés, Seared Orange Ganache and Eggnog Cups before
they’re gone. Great as a gift, but be sure to pick up a little
something for yourself! They’re in the Deli Department.
10
11 UDI’S DINNER ROLLS
Udi’s Whole Grain Seeded Dinner Rolls are loaded with healthy
chia, sunflower and flax seeds. Also look for Udi’s Classic
French Dinner Rolls, great for the gluten-free Thanksgiving
table. Find both in the Frozen Foods Department.
11
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5 POMEGRANATE SEEDER
a solid
foundation
1
O
ur deli stocks a seriously impressive collection of crackers, chips,
crostini, flatbreads and cookies – absolutely perfect for whatever
dips, spreads or cheeses you’re serving them with. Find them in the Deli
and Imported Cheese Departments. Here are our favorites, including
several new brands and flavors, in no particular order.
1 Daelia’s Biscuits for Cheese Made in small batches from
natural ingredients, Daelia’s nutty, fruited Hazelnut with Fig Biscuits and
Almond with Raisins Biscuits are part cookie, part cracker, part
flatbread and all delicious.
2
3
2 NEW! Kowalski’s Organic Artisan Crackers These
sturdy, crunchy, nutty-tasting crackers in Cranberry Wild Rice are a
compliment to semi-hard to semi-soft cheeses like fontina, Gouda,
Asiago or Pecorino Toscano.
4
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3 La Panzanella Croccantini Croccantini translates in Italian
to “crunchy little bite.” La Panzanella is a Cheese Specialist’s go-to.
These fairly sturdy wafers are made with natural ingredients and have
delicate and aromatic flavors. They are also available in minis.
4 Mother Rucker’s Cookie Brittle Buttery, crumbly and
sweet, these are wonderful with cheese but equally good on their own.
Kowalski’s carries several flavors, including Lemon, Almond, Cinnamon
and NEW! Seasonal Flavors Gingerbread, Cocoa, Eggnog and Peppermint.
5
5 Rustic Bakery We can’t choose between three selections:
Handmade Sourdough Flatbreads (in Olive Oil & Sel Gris and Sweet
Onion & Crème Fraîche), Handmade Pan Forte Crostini (in Tart Cherry,
Hazelnut and Cranberry) and Shortbreads and Sugar Cookies (in
Chocolate Cacao Nib, Key Lime and Meyer Lemon). Try them all!
6 Effie’s Homemade Biscuits With a crisp texture, buttery
sweetness and slightly salty finish, these are wonderful partners for blues and
Gorgonzolas. Look for Pecan Nutcakes, Oatcakes and Crispy Corncakes.
6
7
7 34° Crisps Sturdy yet snappy, 34° wafer-thin crisps are subtly
toasty and overtly tasty in flavors like Rosemary and Sesame.
8
8 The Fine Cheese Company Two varieties top our list: classic
Fine English Water Crackers and Toast for Cheese. Look for flavors like
Cherries, Almonds & Linseeds; Dates, Hazelnuts & Pumpkin Seeds and
Apricot, Pistachio & Sunflower Seeds.
9 Stonewall Kitchen The Down East Crackers line has a
delectably crisp texture with traditional flavors that pair well with a wide
variety of toppings. We like Sea Salt and Olive Oil for their versatility.
11
10 NEW! Primizie Handmade Snack Crisps All natural and
unique in texture and taste, these chef-created crispbread snacks come
in flavors you won’t see elsewhere: Italian 7-Herb Blend, Smoked Dutch
Gouda & Garlic and New Mexican Chimayo Chile and Lime. Great with
Kowalski’s Signature Dips and Spreads, your favorite hummus, salsa or
soft fresh cheese.
9
10
11 Raincoast Oat Crisps These crispy, crunchy, chewy, fruity,
nutty, seeded crackers are a whole lotta goodness, and now there are
three varieties made with gluten-free oats: Cranberry, Rosemary Raisin
and Oat & Seed.
12 simple & crisp Beautiful on a cheese tray, these gluten-free
cracker alternatives are also great with chocolate, wine and coffee – even
ice cream! Look for Pear, Orange, Apple and Blood Orange.
Page 12
12
The Hottest Thing in
winter whites:
the blends
B
lends aren’t new – almost every wine drinker knows that. We’ve
always enjoyed blended wines, both red and white, from the
famous regions of Spain, Italy, France and others, but somehow we
grandfathered them in. Never really thinking of them as actual blends,
we’ve preferred associating them more with place.
Most of us have explored wine through single varietals, looking to the
grape type to give us some clue as to what a bottle has in store. As
confidence grew in the marketplace, so did curiosity. A generation
of bold, uniquely American red blends like Orin Swift’s The Prisoner,
Bogle’s Phantom and Sutter Home’s Ménage a Trois bashed down the
door that had relegated blends to second-class status and captured
the imagination of the wine-drinking public.
Kowalski’s
Teaching Kitchen:
The interest has reignited an entire genre. White blends are complex,
sometimes challenging and often surprisingly fun. Whereas red blends
usually emphasize jammy fruit, whites exhibit much more versatility,
ranging from delicate to lush, sweet to bone dry. Some are framed
with a hint of oak, while others prefer to let their natural fragrance do
all the talking.
Culinary Directions
Kowalski’s offers a variety of culinary experiences for our shoppers to learn
about Kowalski’s products and services. For the complete schedule and
registration info, visit www.kowalskis.com.
Featured Classes:
HOLIDAY CHEESE DAZZLERS What better time to impress your guests
(and yourself) with some really yummy cheeses! Come see what our
cheesemongers have in store for us this holiday season.
Eden Prairie, Eagan, Stillwater, Lyndale and Hennepin Markets.
(Woodbury class is full.) • November 7th – 6-7:30 pm, $10.
EASY AND APPETIZING ENTERTAINING Whether you prefer starting
from scratch or convenience, Vom Fass Oils, Vinegars & Spices will have your
guests asking for your secret ingredient in the appetizers at your next party!
Take home recipes and four 40mL samples of Vom Fass products to recreate
these unique apps or put your newly excited imagination to work on your own
small plate delights.
Meets in The Next Level at our Woodbury Market.
• November 12th – 6-7:30 pm, $25.
TALK OF THE TOWN DESSERTS Your family and friends will be talking
about your holiday desserts for years to come when you make them with Vom
Fass nut oils and fruit or traditional balsamic vinegars! Take home recipes and
four product samples that just may create new holiday traditions.
Meets in The Next Level at our Woodbury Market.
• December 10th – 6-7:30 pm, $25.
Page 13
With that in mind, many of these white wine blends make outstanding
holiday selections and versatile winter white wines. Some are not new,
like Treana (Marsanne/Viognier) and St. Supéry’s Virtú (Sauvignon
Blanc/Semillon). They take inspiration from classic French styles,
updating themselves and shedding their oaky pasts to become much
brighter and more expressive. They’d make spectacular pairings for a
traditional Thanksgiving or holiday table.
Others’ New World styles are less tied to convention, like the satiny
Initial White, a Chenin Blanc/Chardonnay/Sauvignon Blanc blend from
South African star winemaker Jean Daneel. And New Zealand’s The
Tangle from Hunky Dory is a dry, aromatic blend of equal parts Pinot
Gris, Riesling and Gewürztraminer from New Zealand that have been
co-fermented. It’s wonderful when paired with seafood or curry dishes.
Sweet wine drinkers are far from being left out in the cold this winter.
Pine Ridge’s Chenin Blanc + Viognier, HandCraft’s Inspiration White
and Tygerberg’s Chatelaine have the complexity and balance that
serious wine drinkers can’t help but admire, while their charm and light,
sweet character will please any crowd.
As is often the case, what is old is new. As long-abandoned winemaking
ideas marry with new techniques, exciting and delicious wines are
emerging – and there is a whole lot more to come.
Selection and availability vary by market.
www.kowalskis.com
Millions of cases later, red blends are here to stay. Now their white
counterparts are beginning to get the attention they deserve. Their
growing presence in the New World signals a new creativity and
sophistication on the part of winemakers and a new acceptance on
the part of consumers. supporting
players
W
ithout a side dish, a main dish is just a dish. These easy recipes are
twists on simple baking and roasting techniques, perfect when your
focus is drawn by the more complicated “star” of your holiday table. But
beyond being a cinch, they’ve got loads of personality from a few simple
finishing touches. Try the raisin and vinaigrette option on the carrots and
the molasses and pomegranate variation on the rutabagas, or add them to
another one of your favorite roasted vegetables like parsnips, beets, broccoli,
squash, sweet potatoes, turnips, etc.
Peel rutabagas. Cut evenly into ½ - ¾" cubes; completely but lightly coat with
Kowalski’s Extra Virgin Olive Oil. Season to taste with freshly ground Kowalski’s
Sea Salt and Black Peppercorns. Spread out on a baking sheet lined with parchment
paper. Roast in a preheated 450° oven until browned and tender when pierced with
a fork (35-45 min.). To serve, toss with golden raisins to taste; drizzle to taste with
Maple Vinaigrette. Garnish with chopped Kowalski’s Fresh Italian Parsley and
additional salt and pepper to taste.
MAPLE VINAIGRETTE
½ cup Kowalski’s Extra Virgin Olive Oil
- freshly ground Kowalski’s Sea Salt and
Black Peppercorns, to taste
In a medium mixing bowl, whisk together vinegar, syrup and mustard. Drizzle in
oil very slowly, whisking constantly to form an emulsion. Season to taste.
Makes about 1 cup.
did you know?
A note about gluten: When prepared with gluten-free mustard, this recipe is gluten free.
Nutrition Information per Serving
D
D H E AL
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FOODS
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POMEGRANATE ROASTED CARROTS
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A wide variety of prepared fresh produce is available in the
Produce Department, including halved and trimmed
Brussels sprouts; pomegranate seeds; chopped onions;
Soup Mix (chopped onions, celery, turnips and carrots);
Mirepoix (chopped onions, celery and carrots); peeled, cubed
sweet potato and peeled, cubed butternut squash.
T
135
9g
1g
226 mg
R
FO
Total Calories
Total Fat
Saturated Fat
Sodium
Rich in vitamin A.
H
(1/2 cup veggies with 1 tsp. raisins and 1 tbsp. prepared dressing):
T
¼ cup Kowalski’s Balsamic Vinegar
2 tbsp. Kowalski’s Pure Maple Syrup
1 tsp. Dijon mustard
GO
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ROASTED RUTABAGAS WITH GOLDEN
RAISINS AND MAPLE VINAIGRETTE
D H E AL
Scrub and dry carrots; peel if desired. Cut into 1" pieces; completely but lightly
coat with Kowalski’s Extra Virgin Olive Oil. Season to taste with freshly ground
Kowalski’s Sea Salt and Black Peppercorns. Spread out on a baking sheet lined
with parchment paper. Roast in a preheated 450° oven until browned and tender
when pierced with a fork (18-20 min.). To serve, toss with fresh pomegranate
seeds to taste; drizzle to taste with pomegranate molasses. Garnish with chopped
Kowalski’s Fresh Italian Parsley and additional salt and pepper to taste.
Good to Know:
• Find ready-to-eat pomegranate seeds in the Produce Department.
Nutrition Information per Serving
(Two 6-7" carrots with 4 tsp. seeds and 2 tsp. molasses):
Total Calories
Total Fat
Saturated Fat
Fiber
Sodium
Page 14
104
4g
<1 g
4 g
340 mg
A single antioxidant-rich
serving also provides
200% of the vitamin A you
need in a day.
merry & bright
Holiday Cocktails
O
ur recent beverage issue was such a hit, we just had to bring out some new
recipes for the upcoming entertaining season. (It’s hard work, but we’re up
to the challenge.) These festive concoctions will transform your favorite bottle of
red or bubbly or even rich, creamy eggnog into the drinks of the season. Whether
you’re up to your elbows in wrapping paper or trying to steam the wrinkles from
the tablecloth you pull out once a year for Thanksgiving, you might need a break
this season.
EGGNOG “MARTINI”
2 tbsp. coarse sugar, such as turbinado sugar
1 tsp. ground nutmeg, plus more for garnish
6 oz. cold eggnog
2 oz. dark rum
- ice
Mix sugar with nutmeg on a flat rimmed dish. Moisten the rim of two martini glasses with
water; dip in sugar. In a cocktail shaker, combine eggnog, rum and ice. Shake to combine;
strain evenly into prepared glasses. If desired, rim the dampened edge of glasses with a
mixture of ½ tsp. ground nutmeg and 1 tbsp. turbinado sugar.
Makes 2.
3 cups freshly squeezed blood orange juice
3 tbsp. sugar
2 whole star anise
1 cinnamon stick
1 cup dry white wine
2 cups sparkling wine, very cold
In a small saucepan over medium-high heat, combine juice, sugar, star anise and cinnamon;
bring to a boil. Reduce heat to medium-low; simmer until liquid is reduced by half (30-40
min.). Stir in white wine; cool to room temperature. Discard star anise and cinnamon stick.
Chill 2 hrs. in refrigerator. Pour 2 ½ oz. blood orange mixture into the bottom of each of 8
sparkling wine flutes; top with chilled sparkling wine. Makes 8.
MULLED WINE
3 cups apple cider
2 cups dry red wine
½ cup Kowalski’s Pure Maple Syrup
1 tsp. whole black peppercorns
2-3 whole star anise, plus more for serving,
if desired
1 cinnamon stick, plus more for serving,
if desired
1 orange, sliced ¼" thick, plus more for
serving, if desired
1 apple, sliced ¼" thick, plus more for
serving, if desired
In a medium pot, combine all ingredients. Bring to a boil over high heat; reduce heat to low
and simmer 20 min. Strain wine to remove solids, if desired. Serve warm with sliced fruit
and spices, if desired. Serves 6.
did you know?
Fall in love with a bottle of wine on a recent night out or
visit with a friend? Snap a photo of it with the camera on
your smartphone. If we don’t have it, we’re happy to help
you get it, even if you want just one bottle!
We can also help you find similar wines that you might
never have thought to try. Just ask one of the experts in
our Wine Shops for assistance.
Selection and availability of products and ingredients vary by market.
Page 15
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NEW YEAR’S DAY SUNRISE SPARKLER
the
SQUASH AND SWEET POTATO
SOUP SHOOTERS
gluten-free
cocktail party
3 tbsp. unsalted butter
2 tbsp. olive oil
2 lbs. butternut squash, peeled,
seeded and diced
1 lb. sweet potato, peeled and diced
1 large yellow onion, chopped
2G
ranny Smith apples, peeled,
cored and chopped
1 tsp. ancho chili powder
½ tsp. paprika
A
cocktail party is the perfect holiday event – it’s short,
doesn’t require place settings and gives an excuse to
indulge in a variety of tastes and flavors beyond the dinner plate.
It epitomizes what seasonal entertaining should be – easy, tasty
and, most importantly, fun. But for those of us who don’t have to
deal with gluten intolerances in our households on an everyday
basis, hosting a party can be worrying when you’re entertaining
guests who have issues with gluten.
In large pot, melt butter and oil over medium heat; add next 6 ingredients,
through paprika. Cook until squash is slightly soft (about 15 min.), stirring
occasionally; add stock. Bring to a boil; reduce heat and simmer until
squash is soft. Add cream; blend in blender. Add additional stock (or
water), if desired, to reach preferred consistency; season to taste with salt
and pepper. Use a spouted pitcher to pour soup into 2-3 oz. shot glasses.
Garnish individual servings as desired. Makes about 32 shooters.
Good to Know:
•R
eady-to-use peeled, seeded, diced squash and sweet potatoes and fresh
pomegranate seeds are available in the Produce Department.
• Pepitas are available in the Bulk Foods Section.
Fresh fruit and veggie crudités are great, but many recipes run
afoul of the gluten-free rules. Not so with these options! Our
gluten-free crab cakes were a huge hit in the test kitchen, for
those of us with and without gluten issues. With our delicious
recipes and a few key tips, you’re well on your way to hosting the
holiday event of the season.
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A single shooter provides
75% of your daily needs
for vitamin A!
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Nutrition Information per Serving:
Total Calories
57
Total Fat
3.3 g
Saturated Fat
1.6 g
Sodium
26 mg
GO
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1 qt. chicken stock or broth, plus
more for thinning the soup
½ cup heavy cream
- freshly ground Kowalski’s Sea
Salt and Black Peppercorns,
to taste
- garnishes, as desired: fresh
pomegranate seeds, pepitas,
crème fraîche, sliced fresh
sage leaves
D H E AL
menu
Black Bean Cakes with Lime
Sour Cream
Squash and Sweet Potato
Soup Shooters
Great Gluten-Free Crab Cakes
Baked Coconut Fish Bites with Spicy
Orange Dipping Sauce*
Mixed Olives
Fresh Sliced Melon and Prosciutto
di Parma
Apricot Canapés*
Glammed-Up Hummus Platter*
(substitute veggies for
the pita chips!)
Mixed Nuts
Selection of Gourmet Chocolates
*find these recipes online at www.kowalskis.com
Page 16
Selection and availability of products and ingredients vary by market.
Party Dos and Don’ts
do
GREAT GLUTEN-FREE CRAB CAKES
If a cocktail party takes the place of a meal, plan on 8-12 pieces
per person, depending on how long the party is and how
satiating your menu items are.
don’t F orget to serve at least one sweet item. If not an actual “dessert,”
dried fruits with cheese and an assortment of chocolates or
candy are great options. Mini desserts and assortments are
also popular, as are portable treats your guests can take home
as favors.
don’t S
kimp on cheese. This is the place to splurge! If you are serving
a cheese board or cheese course, buy the best quality you can
afford. Quality over quantity! Ask a Cheese Specialist for guidance
in selecting accompaniments/condiments and crackers, too.
S
erve a signature cocktail! It’s easier than stocking a full bar
and adds a special, custom touch to the party (see three great
recipes on page 15).
do
S
erve both hot and cold foods. It’s more interesting to eat and
also easier to manage.
do
H
ave at least a few things set out so that guests (especially
early birds) can help themselves, even if you are passing food
on trays.
do
T
ry a recipe or two that you’ve never tried before. Unlike a
dinner party, it’s okay to experiment due to the number of
options on the menu.
¾oz. finely chopped fresh
Italian parsley
1 tsp. fresh lemon juice
½ tsp. hot sauce
1 cup gluten-free panko-style
breadcrumbs
- canola oil, for frying
- Kowalski’s Mango Salsa (from the
Produce Department)
Drain crabmeat on paper towels and blot very dry; keep chilled until ready to use.
Melt butter in a medium nonstick skillet; add celery, red onion and green onions.
Cook, stirring occasionally, until vegetables are tender and moisture has evaporated
(about 4 min.). Move celery mixture to a bowl; cool to room temperature. In a
large mixing bowl, combine eggs, mayonnaise, cornstarch, parsley, lemon juice,
hot sauce and cooled celery mixture. Gently fold in crab. Mix gently until well
combined; using damp hands, shape into 10 evenly sized patties about ½" thick.
Place patties on a parchment-lined baking sheet; cover and chill in refrigerator 30
min. Pour breadcrumbs onto a rimmed plate; coat cakes in crumbs, pressing to
adhere. Heat 2-3 tbsp. oil in a medium nonstick skillet until shimmering but not
smoking. Cook ½ of the cakes until golden-brown on first side (about 4 min.). Add
additional oil and flip cakes; cook until golden-brown on second side (another 4
min.). Repeat with remaining cakes. Serve warm with mango salsa.
Makes 10.
BLACK BEAN CAKES WITH LIME SOUR CREAM
30 oz. canned black beans,
rinsed and drained
1 egg
1 clove garlic, finely minced
½ tsp. cumin
¼ tsp. kosher salt
4 oz. shredded Pepper Jack
cheese
⅓ cup finely chopped red onion
⅔ cup cornmeal
- canola oil, for frying
- Lime Sour Cream
Put about ¼ of beans in a food processor with egg and process until well combined; add remaining
beans and next 3 ingredients and pulse just until combined, leaving large chunks of beans. Remove
from processor to a medium bowl; stir in cheese and onion. Divide into 12 portions and shape into
patties about ½" thick; dust each patty on both sides with cornmeal, pressing in lightly. Heat 2-3 tbsp.
oil in large nonstick skillet pan over medium-high heat. Add ½ of the bean cakes to the pan; cook until
dark golden-brown and crispy on the edges, flipping once (about 3-4 min. per side); remove to a warm
platter while you cook the remaining patties. Let patties stand 5-10 min. before serving with Lime
Sour Cream. Serves 6.
LIME SOUR CREAM: Whisk ¼ cup light sour cream with ½ tsp. freshly grated lime zest and ½ tsp.
fresh squeezed lime juice (add more juice as needed to reach desired consistency). Season to taste with
freshly ground Kowalski’s Sea Salt and Black Peppercorns.
IMPORTANT NOTE: When preparing foods for a guest with gluten issues, watch out for cross-contamination. Use separate
cutting boards, utensils dishes when you’re preparing both foods that contain gluten and those that don’t.
Page 17
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do
1 lb. fresh jumbo lump crabmeat,
such as Miller’s Select
1 tbsp. unsalted butter
¼ cup chopped celery
¼ cup finely chopped red onion
¼ cup thinly sliced green onions
2 eggs, beaten
¼ cup mayonnaise
¼ cup cornstarch
at home with
I
pat evans
www.kowalskis.com
n this interview, the tables are being turned on news anchor, blogger and former
columnist (for Twin City Luxury + Fashion Magazine and Twin Cities Statement
Magazine); reporter Pat Evans is now the subject of the story. When we recently met
up with him at the newly opened Burch Steak in Uptown, tables weren’t the only
thing being turned – it was hard to ignore the heads turning, too. Let’s face it, when
it comes to the Twin Cities media scene, Pat’s a pretty big deal. Though they’re not
his hometown, the Twin Cities are his home, where he’s been a fixture on the media
scene since 1994 when he began working for KARE 11. Over the years he’s played
a part in several KARE programs and has been teamed with a few other headturners, including Kim Insely (with whom he co-hosted KARE 11 Today) and his
current co-anchor, Diana Pierce (on KARE 11 News at 4 p.m.), both of whom Pat
speaks of with much affection.
Pat also speaks warmly and proudly of his life partner, Kurt Paben, himself a very
successful Twin Cities-based marketing executive. The two make a great team,
especially in their Minneapolis kitchen, where they enjoy cooking and “co-hosting”
friends. Pat is often relegated to the role of Kurt’s sous chef.
“Kurt is a good interpreter of recipes. Me? I may not be able to read a map, but I
know where I’m gonna go. You know when you start mixing things together; there
are landmarks you look for along the way.”
In addition to assisting in the kitchen, Pat does much of the shopping (every
other day or so) for his household. It’s clearly something he enjoys. “The Produce
Department on Hennepin is beautiful. I’m a neatnik, and I just love the way
everything in that department is so well organized and visual, and of course, I love
the flowers.” He’s likely to pick up lots of fruit, Kowalski’s Pizza and occasionally a
slice of pie. “And you guys introduced me to edamame!” he exclaims. “I love the
Greek Edamame Salad [in the Deli]! I love Kowalski’s!”
Pat Evans and Kurt Paben
pat’s leftover turkey sandwich
- lightly toasted sourdough
- Miracle Whip Salad Dressing,
to taste
- iceberg lettuce
- v ery thinly carved leftover roasted
turkey (light and dark meat)
- leftover stuffing
- Zesty Cranberry-Dijon Relish
(below)
Spread dressing on one slice of bread; pile on remaining ingredients.
Top with remaining slice of bread. Enjoy!
As a working person, Kowalski’s selection of fresh and prepared foods are important to
Pat. “I love that you can pick up a few things and it makes it look like you did a lot more.”
Whether you actually exert yourself or not isn’t the question for Pat, but he appreciates
effort all the same. He recalls how Kurt made a fabulous Bolognese for his birthday
this year. “The most flattering thing is for someone to make dinner for you,” he says.
Pat’s mother, whom he clearly adores, still cooks for her son, too. “When I visit her,
my mother always prepares things for me and freezes them, and I take them home
so I can have a little piece of home with me. My mother can still knock it out!” Pat
exclaims. “My mother is a wonderful cook.”
As for the upcoming foodie holiday this season, Pat describes himself as pretty
traditional when it comes to his preferences for Thanksgiving fare. “Nothing says
holiday like the smell of roast turkey.” He also insists on tons of sides, and he has
definite opinions on stuffing (not dressing!). “You have to put the stuffing in the bird. It
has to be wet.” The next day is just as tasty. “Nothing on earth is more delicious than
the turkey sandwich the next day.” Pat’s ultimate leftover meal sandwiches very thinly
carved turkey (a mix of both light and dark is key), his preferred “wet” stuffing, iceberg
lettuce and a unique cranberry sauce between two slices of lightly toasted sourdough.
And for those of you who take sides, you should know, he’s a Miracle Whip (not
mayo) man. You can find the recipe for the tangy cranberry condiment at right.
Page 18
ZESTY CRANBERRY-DIJON RELISH
1 cup water
1 cup dark brown sugar
12 oz. fresh cranberries
1 tbsp. chopped Kowalski’s Fresh
Thyme leaves
2 tsp. Dijon mustard
1 tsp. freshly grated orange zest
- pinch of salt
In a medium saucepan over medium-high heat, combine water and
brown sugar; bring to a boil, stirring until sugar dissolves. Add
cranberries; reduce heat to medium-low and simmer until berries burst,
stirring occasionally (about 8 min.). Remove from heat. Stir in thyme,
mustard, orange zest and salt. Cool completely. Store, covered, in the
refrigerator up to 3 days. Makes about 2 cups.
A note about gluten: When prepared with gluten-free mustard, this
recipe is gluten free.
gift yourself
H
GO
O
k
T
GO
O
k
De-Stress the Holidays:
FOODS
R
FO
D
D H E AL
a Happy Season
Susan Moores, M.S., R.D.
[email protected]
C
hances are you’re functioning at full throttle over the next few
months as holiday schedules, commitments and gatherings fill
your calendar. But living at that pace will backfire at some point, and
then you’re left with “Uh-oh!”
Unrelenting stress bathes your body in inflammation, affects the
critical bacterial balance in your intestines, zaps the strength from
your immune system and boosts your blood pressure. Unchecked,
it’s a firestorm of trouble.
Get your gut going by “feeding” the good bacteria you have. It
strengthens your immune system and improves your resiliency
toward stress. Good foods for feeding the good guys are (surprise,
surprise…):
EAT COOL FOODS. Stress triggers the release of chemicals and
hormones that encourage us to eat fattier, carbohydrate-rich foods
(a.k.a. treats). Sugars and certain types of fats fan the “flames”
caused by stress. Luckily, there are foods that fight inflammation.
Put these in your cart:
• Whole grains (especially barley, bulgur and oats)
• All beans (black, garbanzo, pinto, etc.)
•O
mega-3-rich foods. Fish – including salmon, trout, tuna,
barramundi, sardines, halibut, mackerel and whitefish – are great.
So too are chia and flax seeds, flax, hemp seed and canola oils,
dark green vegetables, walnuts and beans.
• Nuts (know your serving sizes!)
•W
hole grains (barley, freekeh, quinoa, brown rice, whole wheat,
rolled oats)
• Fruits and vegetables
• Fruits (especially apples, pears, apricots, dried plums and citrus)
•V
egetables (especially winter squash, asparagus, Brussels
sprouts, carrots and parsnips)
CLOSE YOUR EYES. And sleep. Stress gets in the way of that.
Most people need 7-8 hours a day. Too little sleep keeps the
damaging chemicals released by stress circulating in your body for
hours. Lack of zzz’s can also affect hunger, increasing the level of
hormones that drive your appetite. For a better snooze:
•C
ancel caffeine after noon. Though you may not feel its
perkiness hours after you’ve had it, caffeine’s wakeful effects can
stay in your system for 10 hours or more. Having it late in the day
means bedtime blues.
•H
erbs and spices, such as turmeric, curry, cinnamon, rosemary
and ginger. Make them a regular part of your seasoning plans.
You can embrace the decadent traditions of the season. Just build
a great base by eating well 80 percent of the time. Indulge in your
favorite holiday fixins’ the other 20 percent.
•H
old the alcohol and bedtime snacks. Both may help you fall
asleep, but sleep tends to be more wakeful.
GET IT GOING WITH YOUR GUT. The intestines are arguably
the epicenter of health, a barometer of overall health. Much of your
immune system hangs out there. Do well by your intestines and
they’ll do well by you. Stress upsets the balance between good
and bad bacteria that reside in your gut and can weaken the barrier
“wall” of your intestine, thereby allowing the bad guys in. A lack of
good bacteria in your intestines may also affect how many calories
are absorbed from food. Emerging research suggests that the fewer
good bacteria you have, the more calories you may absorb from
certain foods. Extra calories equal extra weight, and that’s often
deposited in the belly area. That means more inflammation and risk
for health problems.
•D
on’t exercise. You won’t hear that recommendation often, but
exercising too close to bedtime may keep some people awake.
•U
nplug. The blue light emitted from your computer, television and
cell phone screen disrupts your natural sleep cycle and suppresses
melatonin levels significantly more than other light wavelengths.
Power down one hour before bedtime. Still your mind, dim the
lights, turn off the electronics and prepare for rest.
The holidays can push us to do more, but grant yourself permission
to rethink that. Stewing in stress defeats what should be a season
of cheer. This year, give yourself a gift that will keep on giving: less
damaging stress.
Page 19
www.kowalskis.com
Let’s change that this year. Give yourself happy (and healthful)
holidays with these stress-defusing ideas:
in
the
M
Kitchen
aking goodies for giving at holiday time is a
tradition many people enjoy with the special
kids in their life. Cookies are a perennial favorite, but
candy can be tricky with youngsters. Often requiring
precise timing and temping with a special candy
thermometer, some of the most popular homemade
holiday confections can be a bit too challenging, if not
a wee bit dangerous. This option is much easier and
a whole lot of fun, with a flavor that can’t be beat.
with
the
Kids
PEANUT BUTTER FUDGE OR BUCKEYES
1½
cups Kowalski’s Creamy
Peanut Butter
½ cup salted butter
1 tsp. pure vanilla extract
1 lb. (about 3 ¾ cups) confectioner’s
sugar, sifted
7 oz. pkg. Baker’s Dipping Chocolate
(not needed for fudge)
Combine peanut butter and butter in a medium saucepan over medium heat; cook
until completely melted and combined. Remove from heat and stir in vanilla; add
sugar, stirring quickly until well combined. For Fudge: Pour into an 8" square baking
pan lined with parchment paper; smooth surface. Cover with parchment; refrigerate
1 hr. until set. For Buckeyes: Form balls approx. ¾-1" in diameter; chill until firm
(at least 30 min.). Microwave chocolate according to pkg. directions. Dip balls in
chocolate to cover bottom ¾ of each piece. Place dipped candy on a parchment-lined
baking sheet; refrigerate until set. Store both fudge and buckeyes in the refrigerator,
tightly covered, up to 2 weeks. Makes about 36 pieces.
Notes:
• Fudge is best served at room temperature.
• For fudge, if you have a second 8" square baking pan, press it gently onto the
parchment covering the surface of the warm fudge to create a perfectly smooth top.
• The sugar WILL stir into the peanut butter mixture, but it takes a little effort. You
can use an electric mixer if it becomes too hard to stir manually.
Selection and availability of ingredients vary by market.