February – April 2013
THE JOY OF GOOD FOOD
At Home with
Kowalski’S
FOR THE LOVE OF GOOD FOOD
KILLER NEW CAKES
In Love with Chocolate
BEST EVER
FRENCH TOAST
Delicious Ways with
Root Vegetables
KOWALSKI’S INTRODUCES
BERKSHIRE PORK
Decoding Food Labels
WWW.KOWALSKIS.COM
Kowalski’s Red Velvet Cake
GRAND AVENUE MARKET
1261 Grand Avenue
651-698-3366
[email protected]
thoughts from the
KOWALSKIS
A
t Kowalski’s, we think it’s the simple things that matter most. While some may consider it a
trend, we’ve always found that the basics are what people really care about. We pride ourselves
on providing an incredible selection of artisan and gourmet goodies for our customers, but we know
from nearly 30 years of experience that people like classic recipes and simple foods best. That’s why
our Deli Hot Cases are piled high with rotisserie chicken and hand-breaded chicken tenders, and why
we have our Signature Chicken Noodle Soup in every one of our Soup Bars every day. Yes, we’re
stocking the best of your epicurean must-haves, but we’ve got the basics covered, too, from freshly
baked chocolate chip cookies and Family Favorite Chocolate Cupcakes to candy and popcorn.
www.kowalskis.com
Simple was the strategy when it came to our recent renovation of the cake line in our Bakery
Department and you can read more about this tasty project starting on page 8. It’s also the focus of
our Culinary Director’s recipe features for this issue of At Home with Kowalski’s. From classic recipes
for all-time chocolate favorites like chocolate cream pie and chocolate
mousse to the ultimate recipes for everything from
French toast and scrambled eggs to perfect pork
chops, roasted chicken and pastry cream, she’s got
you covered with best-ever traditional recipes no
collection should be without.
Our Nutritionist, Sue Moores, is all about making things
simple when it comes to healthy eating and nutrition.
Her positive perspective, easy-to-understand advice and
upbeat presentation make our Good Foods for Good
Health program come alive in our stores. She’s chiming
in to help label this issue’s gluten-free recipes, as well as
providing ideas for simple swaps that can quickly convert
others. You can find her advice for turning oftentimes
confusing food labels into useful tools on page 19.
And finally, when it comes to labeling, we think it’s
important to be upfront about what we mean by the
sometimes confusing term “all natural.” Turn to page 14
for a look into our standards when it comes to labeling
our meat. We feel good about the selection of meat
and poultry we offer, and we think you should feel good
about it, too.
WOODBURY MARKET
8505 Valley Creek Road
651-578-8800
[email protected]
LYNDALE MARKET
5327 Lyndale Avenue S.
612-822-2935
[email protected]
UPTOWN MARKET
2440 Hennepin Avenue
612-377-3448
[email protected]
PARKVIEW MARKET
5615 Chicago Avenue S.
612-824-2430
[email protected]
EDEN PRAIRIE MARKET
16500 W. 78th Street
952-937-9585
[email protected]
STILLWATER MARKET
5801 Neal Avenue N.
651-439-9161
[email protected]
EAGAN MARKET
1646 Diffley Road
651-328-8300
[email protected]
EDITOR-IN-CHIEF
Rachael Perron
Culinary Director,
Kowalski’s Markets
Jim and Mary Anne
Kowalski, Owners
[email protected]
651-796-6043
As always, we love to see you in the stores!
PROOFREADER
Rachel Carlson, Kowalski’s Markets
Jim and Mary Anne Kowalski, Kris Kowalski Christiansen
EDITOR’S NOTE
Our November issue of At Home with Kowalski’s incorrectly described the
bakery that supplies our Morning Bun dough as being located in Durand, MN.
The bakery is actually located in Deronda, WI. We apologize for the error.
DID YOU KNOW?
WHITE BEAR LAKE MARKET
4391 S. Lake Avenue
651-429-5913
[email protected]
Kowalski’s Companies is a civic business. All stakeholders
are obligated to organize, educate and set policy according to
democratic principles and standards. We do this in partnership
with other demonstrations of the Minnesota Active Citizenship
Initiative to renew and sustain democracy and create a world that
is abundant and just. Learn more at www.activecitizen.org.
Kris Kowalski Christi
ansen,
Chief Operating Officer
KOWALSKI’S
IN-STORE
CALENDAR
SUMMER
ENTERTAINING EVENT
Saturday, May 4th
at all locations
11:00 a.m. to 5:00 p.m.
PAGE 2
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
p
d
a
e
rtner
r
u
t
a
e
f
Kiki’s Salsa
H
aving had some experience in running her own produce stand and making
salsa with her homegrown produce, Carolyn Kraft has been steadily developing
a following for her artisan-style Kiki’s Salsa over nearly 12 years. But it was an
impulse decision to enter the 2012 Minnesota State Fair salsa competition that
really changed things for this grandmother of four. Inspired by State Fair legend
Marjorie Johnson and her success in the baking world, Carolyn resolved to put
her fan-friendly salsa to this ultimate test. We chatted with her about her State
Fair experience on the day she and her husband (Kiki’s CEO of Procurement and
Heavy Lifting) made their very first delivery of 1,200 hand-filled and hand-labeled
jars to Kowalski’s.
“It was my first entry in the State Fair. Ever. In any category. I’d never
even competed in a local or county fair,” she said. Apparently her
years of practice had paid off, with Carolyn taking home top honors
and a beautiful blue ribbon.
Carolyn has been thrilled with the overwhelming response of customers to her product,
noting that users are always surprising
her with their unique recipe ideas.
“It’s so versatile,” Carolyn explains.
“People use it on everything from eggs
to cottage cheese.” With its robust
flavor, surprising sweet-spicy balance
and exacting dice (Carolyn is very
particular about the exactness of the
recipe), it’s no surprise how often she
was approached in the last few years
about selling her product on a big scale.
Clockwise from bottom left: Carolyn with her
husband Doug, son-in-law Tim Jungwirth, daughter
Mandy McNeely (holding Fez) and granddaughter
Sammy McNeely.
“A lot of people have a product and have to look for their customers,” Carolyn
explains, “but our customers found us.”
Kowalski’s is happy Carolyn found us. You can find her blue-ribbon 2012 1st Place
Award-Winning State Fair Mild Salsa in the Grocery Department.
DID YOU KNOW?
Kowalski’s is passionate about bringing local entrepreneurs’
ideas to market, partnering with them from concept to shelf.
This includes such now popular brands as Funky Chunky, Bistro
Meringues, Salad Girl, Sauce Anna Lisa, Velvet Bees, Lucille’s
Kitchen Garden and many, many more.
Selection and availability vary by market.
PAGE 3
PRODUCT SPOTLIGHT
Our NEW Crunchy
Hand-Breaded Tenders
We had a pretty good feeling that they’d
be popular, but even we were blown away
by the response to the new hand-breaded
chicken tenders in our Deli Department Hot
Foods Cases. The idea was simple: take our
favorite all natural chicken (from Gerber’s
Amish Farms), brine it in fresh buttermilk,
then hand-bread it with a crunchier panko
breading that’s custom-blended in every
market’s kitchen. The taste was better than
we’d ever imagined it would be. And while
they take longer to make, we wouldn’t have
it any other way. (After all, we eat them, too!)
Crispy, tender, juicy and full of flavor, you
can find them piled high in every Hot Case,
every day. We’re making them fresh in
every kitchen all day long. They’re delicious
with your choice of dipping sauce, from
Kowalski’s Original BBQ Sauce to Kowalski’s
Honey Mustard. Or you can also ask for one
of the new selections custom-crafted and
scratch-made by each store’s chef: Smoky
Paprika Aioli or Pomegranate Chipotle
Sauce. They’re fabulous for lunchtime,
snacktime, dinnertime or anytime.
Selection and availability vary by market.
www.kowalskis.com
A resident of East Bethel, this proud mother of two considers the White
Bear Lake Market “her Kowalski’s” and said she never considered
approaching any other grocer to sell Kiki’s Salsa. Not sure what to
expect, she called Kowalski’s Natural & Specialty Food Buyer, Debbie Leland.
She was right to be nervous. Salsa is a tough category in grocery (everyone thinks
theirs is the best). In the end, she had nothing to fear. Impressed with her award,
Debbie was even more enthralled with the Kiki’s product and its creator’s story.
According to Debbie, “Her product is special and so is she.”
RACHAEL’S FAVORITE
BLUE CHEESES
ST. AGUR BLUE (France)
CASHEL BLUE (Ireland)
POINT REYES BLUE (CA)
NORTHERN LIGHTS BLUE (MN)
ST. PETE’S SELECT (MN)
ROTH KÄSE BLUE AFFINÉE
BUTTERMILK BLUE (WI)
www.kowalskis.com
BIG WOODS BLUE (MN)
Kowalski’s
Teaching Kitchen:
CULINARY DIRECTIONS
Kowalski’s offers a variety of culinary experiences for our shoppers to learn about Kowalski’s
products and services. For the complete schedule and registration info, visit www.kowalskis.com.
FEATURED CLASSES:
TEST KITCHEN TRIALS
Ever wonder how she takes the recipes in each issue of At Home with Kowalski’s or “In Touch with
Kowalski’s” from concept to print? Join Chef Rachael Perron in the test kitchen and take part in the
process as she tests the contenders. It’s your chance to chime in on what works and what doesn’t
and to see the recipes for the May magazine come to life before your eyes (and before anyone else
sees them)!
February 21, 6:30-8 pm, $29. • Woodbury Market
DATE NIGHT CHEESES
Whether you’re romancing your squeeze or sharing a rare night with
your bestie, there’s no better way to make someone feel special than
by preparing something just for him or her. We’ve got the cheese to
make the night one of a kind.
February 7, 6:00-7:30 pm, $10. • Woodbury, Eagan, Eden Prairie,
Hennepin, Lyndale and Stillwater Markets
EVERYDAY CHEESE
From grilled cheese to soups and salads, cheese brings good-for-you flavor to your daily table. Learn
the basics of cooking and entertaining with the loveliness of cheese.
March 7, 6:00-7:30 pm, $10. • Woodbury, Eagan, Eden Prairie, Hennepin, Lyndale and
Stillwater Markets
CHEESE 101
Learn the basics of cheese, including milks, varieties, types and regions. Instantly impress your family
and friends with your cheese knowledge.
April 11, 6:00-7:30 pm, $10. • Woodbury, Eagan, Eden Prairie, Hennepin, Lyndale and
Stillwater Markets
PAGE 4
rachael’s HOT list:
What I’m
buying now
Parchment paper
Berkshire pork
Boar’s Head Tavern Ham
Salted Caramel
Chocolate Cake
Parsnips
Challah
Kowalski’s Pimento
Cheese Spread
Meringue cookies
Pork shoulder
Topaz apples
Mrs. Meyer’s Liquid
Hand Soap
Sky Valley
Heirloom
Oranges
O
getting
Personal
f all the many aspects of my job, the one I have always especially loved is teaching people how to cook. If you’re one of the many who’ve
visited me either here in my Kowalski’s Teaching Kitchen or in another venue around town, you know my approach is very techniquebased. While recipes are an important takeaway from any learning experience, I always try to focus my presentation on transferrable kitchen
skills – much the way professionals learn. It’s also why over the years I’ve rarely offered “participation” classes. The teacher in me was always
a little worried that somehow one of my students would miss out on some important bit of instruction. My goal was and always is to make sure
that if you’ve come to one of my classes, you’ve left feeling confident that you can successfully practice the skills we learned at home – not just
in the specific recipes from the course syllabus, but in tons of similar recipes and applications.
I also think everyone should know how to whip up a basic vinaigrette or creamy salad dressing
on the fly, so the recipe I’ve chosen as my personal selection is my absolute favorite. It’s funny
how preferences for certain foods and flavors run in families. A simple test to determine whether
or not someone is related to me is to ask them which is their favorite salad dressing. If their
answer is “blue cheese,” chances are we’re family. Great on a classic wedge
(shown here), I also love a simple Bibb lettuce salad. (Blue cheese also tastes
great with other sharp, nutty, sweet or salty things like bacon, toasted or
candied pecans, pistachios, roasted beets, dried cherries, apples,
celery and red onion.)
Great quality blue cheese is essential to this recipe. If your
penchant for pungency runs on the intense side, you can
choose a really strong cheese; the opposite is true as well.
While the list of blue cheeses I don’t like would be a lot
smaller, I’m sharing a few of my top picks at the left.
Warmly,
Rachael
You can reach me at
[email protected], find me on
Facebook or follow my tweets.
I’m Twittering as @chefRachael.
BUTTERMILK BLUE CHEESE DRESSING
½ cup mayonnaise
2 cloves garlic, finely minced
2 tbsp. buttermilk powder
1 ½ tsp. fresh lemon juice
½ tsp. Worcestershire sauce
- k osher salt and coarsely ground black
pepper, to taste
1-2 tbsp. water, as needed for desired
consistency
½ cup crumbled blue cheese
In a small mixing bowl, whisk together all ingredients
except water and cheese until well blended; whisk in
enough water to reach desired consistency. Fold in cheese
and additional water, if needed. Serve immediately or store,
covered, in the refrigerator up to 3 days.
Good to Know:
• 1 -2 tbsp. fresh buttermilk can be substituted for the
buttermilk powder and water.
PAGE 5
www.kowalskis.com
In my opinion, there are a few basic recipes that any really good cook should master. Not because
they’re the most common or the most complicated, but because they reinforce essential cooking
skills (think searing, temping, whipping, seasoning, folding, etc.). These recipes teach you how
to “tune in” to your food by using your judgment and natural cooking intuition. It’s why I think
something as simple as scrambled eggs may just be the ultimate test of a great cook. So when
selecting the recipes to highlight in this issue of At Home with Kowalski’s, I was looking for ones
that combine basic technique with dishes that most of us would actually use, a lot. I refer to
them over and over in these pages as standards, classics, basics (and if I could have thought up
another synonym, I would have used it, too). I hope it will be an issue many of you will save and
refer to often.
our
soup & sandwich
program
REALLY HEATS UP
W
www.kowalskis.com
hile we’d be the first to admit that our Cashew
Chicken Salad and Thai Peanut Chicken Pasta
Salad are incredible, in these long days of winter, we like a
hot lunch as much as anyone. Our soups – custom recipes
made just for us – are a signature of the Deli Department.
You can find hot, fresh soup on a rotating menu of flavors in
every store, every day. Here is just a sample of your favorites:
• Chicken Wild Rice
• Rotisserie Seasoned
Chicken Noodle
• Vegetable Cauliflower
• Roasted Tomato Bisque
• Lasagna
• Chicken Tortilla
• Black Bean with Pork
DID YOU KNOW?
Our soup signs (found on the Soup Bar in each market) now
include nutrition information and ingredients on the back side.
Vegetarian soups and soups made with gluten-free
ingredients are also labeled as such on the front of the card.
And whether you’re looking for something to dunk in your soup or just want a
sandwich you can warm your hands with, our panini program is the answer.
Chances are you already have a favorite. We know we do. And with the
introduction of new state-of-the-art panini presses in eight of our stores last
year, a hot (and we mean really hot) melty sandwich is faster than ever, with
each sandwich now taking under a minute and a half to cook.
PANINIS: CUSTOMER FAVORITES
FIRE-ROASTED TOMATO CAPRESE PANINI (shown) – Fresh mozzarella
cheese adds a creamy texture to this warm sandwich that blends fire-roasted
tomatoes and fresh basil with a balsamic and olive oil dressing. Have it for lunch and
enjoy a taste of summer anytime.
APRICOT & MAPLE HAM PANINI (shown) – Boar’s Head Honey Maple Ham is
paired with Boar’s Head Cheddar and accented with the sweet and savory taste of
apricot preserves. It’s one of our most popular combinations for a reason. Try it today!
TURKEY & BRIE PANINI – Kowalski’s All Natural Turkey and creamy Brie is set
apart from other turkey sandwiches when we spread ours with a unique cranberryraspberry spread and add fresh spinach.
GRILLED CHEESE PANINI – A bit of garlic butter takes this pressed four-cheese
sandwich to a whole different level. Cheddar, smoked Cheddar, creamy Havarti and
sharp provolone are a melty masterpiece.
BEEF & GORGONZOLA PANINI (shown) – Boar’s Head Roast Beef, Gorgonzola
cheese, red onion and a sweet and savory caramelized balsamic onion spread
come together to create one of our most ordered hot sandwiches. It’s just about the
best steak and cheese sandwich you’ll ever have.
PAGE 6
Selection and availability vary daily by market.
TASTY TIPS FOR
Foodtography
A
ccording to a report, 52% of people take photos with their mobile phones at least
once a month; another 19% upload those photos to the web. Statistics reported
by Facebook show that more than 3 billion photos are uploaded to their site every month
and, if tech trend reports are to be trusted, a good number of them are of food. In fact,
Twitter reported that in 2012, food was generally one of the most trendable topics for
tweets, behind (election-year obvious) politics, TV, sports, movies and music.
If you’re one of those documenting your gustatory life on such sites as Facebook, Twitter,
Pinterest or the like, you might be interested to know what a professional looks for in a
great food photograph. At Home with Kowalski’s photograper Phil Aarrestad and food stylist
Maggie Stoppera chime in with some advice on snapping the tastiest pictures in town.
Phil’s PHOTOGRAPHY TIPS
www.kowalskis.com
LIGHTEN UP. Photographers always think of light first – the quality, direction and color of it.
Use a large, natural soft light source, such as a window. Better yet, shoot outside. Cloudy days
are great, but if you don’t get one you can use a white sheet to diffuse direct light. Shoot close
to and with the window directly behind, to the left or right of your food subject (anywhere but at
your back).
BOUNCE BACK. Bounce light back onto your food from the side opposite the window with a
piece of white poster board to keep shadows from getting too dark.
FOCUS ON THE FOOD. Pick simple backgrounds, props and plates that don’t distract and aid
in color harmony with the food. Backgrounds may seem unimportant, but they set the tone and
mood of the shot.
CLOSE IN ON YOUR SUBJECT. Use a slight telephoto lens (longer if you can). This helps
soften background elements and helps keep food the focus. If you can, use a wide aperture to
keep the background out of focus. Don’t be afraid to let some of the subject go soft if you have
a sharp area that maintains visual interest.
HOLD STILL. Keep your camera steady to ensure sharp images. Use a tripod if you have one.
WARM IT UP. Bad color is unappetizing. Automatic white balance settings on digital cameras
are often cool. Adjust the settings to warm up the shot and to make sure the color is as close
to real as possible.
DIG UP YOUR CAMERA’S OWNER’S MANUAL. It sounds crazy, but you may just have to
get out the directions for your camera to see what you can do with it…if you can find them.
PLAY WITH YOUR FOOD. Our moms told us not to, but when it comes to food photography,
don’t be afraid to move around, shoot from a variety of angles and just have fun. (Oh, but keep
your elbows off the table.)
Maggie’s STYLING TIPS
CUT INTO IT. Often the most interesting texture and color is inside your food.
TAKE SHOTS ALONG THE WAY. Food isn’t just beautiful when it’s “done.” Take shots while
you are sautéing, chopping and mixing, too.
TEND TO THE FINISHING TOUCHES. A drizzle of oil or a bit of freshly ground salt or pepper
can quickly take a shot from simple to special.
GO GREEN. Watch for herbs in your ingredient list to use as garnish. Sprigs of thyme,
rosemary, basil or sage add texture and visual interest.
KEEP IT UNDER WRAPS. Moist food is prettier than dry food, so keep it covered until you’re
ready to shoot it. Spritz or mist it with water or brush it with water or oil if needed.
PROP IT UP. Add a beverage or small flower, but remember the food is the hero.
PAGE 7
Find Phil and see images from his portfolio (including his work for
clients like Summit Brewing and Sargento) at
www.philaarrestadphoto.com.
Maggie (who also does work for the likes of Hormel, Target and
General Mills) can be found at www.maggiethefoodstylist.com.
Photos on this page by John Keenan.
K cakes
www.kowalskis.com
iller
I
t all started with an idea: to make “The Best” cakes found in any Twin Cities
grocery store – or anywhere. And why not? In our heart (but also in fact), we are
a bakery. Like any number of smaller neighborhood bakeries, we make our cakes
from scratch using top-quality ingredients. They’re delivered fresh to our markets
every single day. And we have some pretty discriminating talent to tap, too. Besides
the combined 62 years of experience between our Bakery Director and Bakery
Manager, we also have Roxanne Kielbasa, Kowalski’s Catering Director and
former owner of McHattie’s Victorian Times Tea House (now closed). Reknowned
for McHattie’s exceptionally delicious cakes, former customers of Roxanne call
constantly to see if she can still make them a cake. While heretofore that wasn’t
possible, it is now. As part of the long process of editing and improving our cake
program, Roxanne and Bakery Manager Steve Beaird spent a fair amount of
quality time together in our bakery, working side by side to ensure that our new
Dessert Cakes were perfect.
One of the big differences in the new Dessert Cake line is the number of cakes,
which was reduced from 13 to 6, with only 2 cakes surviving from the original 13.
Carrot Cake, one of our all-around best sellers, and Red Velvet both received
minor edits to their cake and frosting recipes and new designs. Four brand new
cakes – Chocolate Ganache, Champagne, Filled Champagne and Salted Caramel
Chocolate – were crafted through a long process that spanned several tasty
months. Multiple versions of each cake were cut side by side against each other
and against the competition. (Okay, we admit it, there were perks to this project.)
But it was serious business, and seriously hard work. Always top of mind were
our strict standards: to make quality baked goods with the cleanest ingredients
possible, all while providing the best in taste, freshness, variety and price. The
results were truly scrumptious.
In addition to the Dessert Cake collection, we also have our traditional cakes:
Chocolate, White and Marble with Family Favorite Icings. In addition, all of our
cakes (including the Dessert Cake line) are available as sheet cakes by special
order. They can be decorated similarly to the traditional rounds or inscribed and
decorated with flowers for special celebrations.
We invite you to put our new cake collection to the test, too, and see if it isn’t just
“The Best.” Can’t make up your mind as to which flavor to try first? Try one of
each! Slices (perfect for sampling!) are available in every market, every day.
PAGE 8
Salted Caramel Chocolate Cake
the
K cake
iller
lineup
RED VELVET CAKE (cover photo)
This scrumptious stunner of a cake
has a jaw-dropping new look. Our
rich, deep red chocolate cake is
covered in a bouquet of winterwhite roses made from luscious,
scratch-made cream cheese icing. It’s almost too
pretty to eat. (Almost!)
CHOCOLATE GANACHE CAKE (this page)
www.kowalskis.com
This “killer” chocolate cake defines simple decadence. Our new super-moist chocolate cake is
filled with a generous scratch-made chocolate
ganache filling and iced with more ganache. It’s a
chocolate lover’s dream come true.
CARROT CAKE
Our perennially popular carrot cake
is new and improved inside and
out. We’ve packed it with bigger
walnuts, more raisins, more carrots
and a touch of sweet pineapple to
make this lightly spiced cake supremely moist and
delicious. It’s iced with scratch-made real cream
cheese icing and has an updated, slightly modern
new look.
Raspberry Filled Champagne Cake
CHAMPAGNE CAKE AND FILLED
CHAMPAGNE CAKE (this page)
Our white cake is made sweeter
and brighter with the addition of
real Champagne. The moist,
delicate cake is beautifully iced with
an airy whipped mousse frosting. It’s perfect on
its own or enhanced with the fruit or fruit sauce
of your choice. Our Champagne Cake is also
available filled and topped with seasonal fresh fruit
and fruit fillings. This instant classic is perfect for
celebrating every occasion (or no occasion at all!).
SALTED CARAMEL CHOCOLATE CAKE
(opposite page) Our newest addition, Salted
Caramel Chocolate, is the flavor of the decade in
a chocolate layer cake. Moist cake with a tender
crumb is brushed with a lightly salted simple syrup
and frosted with a decadent, creamy caramel
buttercream. It’s impossible to resist!
Selection and availability vary daily by market.
PAGE 9
Chocolate Ganache Cake
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PAGE 10
T
M
AR K E
1 MARLEY COFFEES
From Bob’s son Rohan come gourmet coffees from Jamaica
and other top coffee-growing regions worldwide. Marley
Coffee strives to support communities and the environment
through organic, sustainable and ethical practices. Find them
in the Grocery Department.
2 STICKY FINGERS GLUTEN-FREE SCONE MIX
These new mixes from Sticky Fingers Bakeries produce
delicate, crumbly scones with just the right hint of sweetness
and no gluten. Having produced a premium line of scone
mixes for 25 years, Sticky Fingers gluten-free mixes maintain
that same commitment to quality. Look for them in the
Grocery Department.
3 STACKING STORAGE
BPA-free stacking boxes from Oggi are as pretty as they are
practical. Boxes store neatly inside each other when they’re
not in use. Square and rectangular sets are both available in
the Marketplace Department.
7
4 KOWALSKI’S SIGNATURE VALENTINE’S
DAY BOUQUET
A larger number of fresher, premium stems make our
Valentine’s Bouquets the best choice in town. Our blooms
last longer because they’re cut and arranged the same day
we order them, so you can enjoy them longer. It’s an incredible value you can’t find anywhere else. Look for an array of
beautiful blooms in the Floral Department.
These colorful kitchen tools from The Earthly Way have a
flat base to help them stand upright on your counter. It’s
made from 100% recycled plastic. Look for them in the
Marketplace Department.
9
6 KÜHNE’S YOGURT DRESSINGS
Bring out the freshness and crispness of your salads with
these yogurt-based dressings made with delicate herbs
and spices. They’re in the Grocery Department.
7 TATE’S COOKIES
Rated America’s #1 Chocolate Chip Cookie in 2011 by
Consumer Reports and receiving über-positive press from
everyone from Martha Stewart to Rachael Ray, these thin,
crunchy cookies are astonishingly delicious. They’re made
with real brown sugar, butter and milk chocolate, just like
you’d make them at home.You can find a variety of irresistible
flavors in the Grocery Department.
8 VAN’S NATURAL WHEAT
AND GLUTEN-FREE PANCAKES
Gluten-free and made with no dairy or eggs, these delicious
hotcakes are easy to prepare in the microwave. Find these all
natural breakfast options in the Frozen Foods Department.
9 CARMELINA ‘E… SAN MARZANO TOMATOES
10
Especially nutrient-rich volcanic soil, ideal climate and genetics
make these particularly sweet, firm tomatoes excellent for
pasta sauces. These very special Italian beauties are packed
the traditional way: without citric acid, calcium chloride, basil
or salt. Find them in the Grocery Department.
10 BOB’S RED MILL MUESLI
A blend of hearty grains, fruit and nuts without the gluten,
Bob’s Red Mill Muesli is a great option for a hot or cold
breakfast. Look for this whole grain, dairy-free and all
natural option in the Grocery Department.
11 KEVITA SPARKLING PROBIOTIC DRINKS
Kevita’s vibrantly flavored beverages are certified organic
probiotic drinks that come in a variety of tropical flavors.
Find them in the Dairy Department.
11
PAGE 11
Selection and availability vary by market.
www.kowalskis.com
5 FLOWER POWER SCRUB BRUSHES
8
EGGSTRAORDINARY
T
www.kowalskis.com
hey are one of the most complex and important ingredients
in cooking, with entire chapters in comprehensive cookbooks
devoted to their study and professional classes dedicated solely
to their proper preparation. Eggs are crucial in all kinds of culinary
preparations from baked goods to sauces. They’re some of the
most commonly eaten foods in the world and appear in main
dishes like omelets, soufflés, quiches, frittatas and stratas. They’re
also found in countless recipes in which they provide color, rich
flavor, structure and/or moisture. Sometimes eggs serve as a
thickener (in pastry cream, custards and sauces), binder (in pasta,
meatballs and lasagna) or emulsifier (in salad dressing and
mayonnaise). Other times the unique protein structure of an egg is
used to produce a foam that helps aerate a dish (like in angel food
cake, meringues, soufflés and mousses). The properties of eggs
provide the vital essence in a multitude of recipes. After all, without
the richness, moisture and binding properties of an egg, pasta is
just flour and a scone is just a sweet biscuit.
Egg recipes also present opportunities for practicing fundamental
basic and egg-specific cooking skills like whipping, beating,
folding, hard-boiling and, the truest test of a good cook,
scrambling! Eggy techniques form the basis of any good cook’s
repertoire, and we’re showcasing the culinary prowess of eggs
throughout this article – with tasty results.
CROQUE MADAME
4 tsp. Dijon mustard
8 slices firm white sandwich bread
½lb. thinly sliced Boar’s Head
Tavern Ham
1 cup shredded Swiss cheese, divided
5 tbsp. unsalted butter, divided
3 tbsp. flour
2 cups milk
½tsp. kosher salt, plus extra for
seasoning the eggs
¼tsp. coarse ground black pepper,
plus extra for seasoning the eggs
- dash ground nutmeg
4 eggs
Spread mustard evenly on each of 4 slices of bread; top evenly with ham and
⅔ of the cheese. Set aside. Melt 3 tbsp. butter in a small saucepan over mediumlow heat; whisk in flour and cook 3 min. Whisk in milk; bring to a boil, whisking
constantly. Reduce heat to low; simmer, whisking occasionally, 5 min. Whisk in
salt, pepper, nutmeg and remaining cheese until cheese is melted; remove from
heat. Spread 1 ½ tbsp. sauce evenly on the remaining slices of bread; sandwich
with other halves. Melt 1 tbsp. butter in a nonstick skillet over medium-low heat;
cook sandwiches until golden (3-4 min.), turning once. Move to a baking sheet;
spread ⅓ cup sauce on the top of each hot sandwich. Broil sandwiches until
sauce is bubbling and golden in spots (2-3 min.). While sandwiches broil, melt
remaining butter in the skillet over medium heat until foam subsides; crack eggs
into skillet, seasoning with salt and pepper. Cook eggs, covered, until whites are
just set and yolks are still runny (about 3 min.). Top each warm sandwich with
an egg; serve immediately. Serves 4.
DID YOU KNOW?
Our back cover offers up a traditional breakfast starring eggs.
Also take note of the contribution of eggs in the recipes found
in our chocolate feature story starting on page 16: Chocolate
Mousse, Chocolate Cream Pie and Chocolate Chip Cookies.
You can find loads of recipes that require or feature the
unique qualities of eggs on our website at
www.kowalskis.com, including:
Fettuccini Carbonara with Pancetta and Peas
Crème Brûlée • Classic French Crêpes
Egg Salad for Sandwiches
Whitefish Croquettes • Tuscan Meatloaf
Parmesan-Crusted Chicken
Marshmallow Meringue
Individual Meringue Cups • Lemon Curd
Selection and availability of ingredients vary by market.
PAGE 12
PERFECT SCRAMBLED EGGS (this page)
- unsalted butter, 1 ½ tsp. per egg
- b eaten eggs, 2 per person, seasoned with kosher salt and coarse ground black pepper, to taste
In a nonstick skillet over medium heat, melt butter. Add eggs; using a spatula, stir occasionally and
gently while moving the pan on and off the heat. Let the egg mixture heat up, then move it off heat
while stirring and distributing that heat throughout. When the eggs appear to stop cooking, move them
back to the heat for a few seconds and then off again to stir. Repeat until the eggs are almost done
but still quite soft and glossy. Eggs will continue to cook when they are finally removed from the heat;
remove them from the hot pan right away so they don’t overcook. Serve immediately.
A note about gluten: This recipe is gluten-free.
DEVILED EGGS
6 eggs
¼ cup mayonnaise
1 tsp. white vinegar
1 tsp. mustard
¼tsp. kosher salt, or more
to taste
-K
owalski’s Freshly Ground
Black Peppercorns, to taste
- paprika
Place eggs in a single layer in a saucepan; cover with water 1 ½" above the eggs; bring to a boil.
Remove pan from heat; cover for 14 min. Remove eggs from pan; rinse under cold water
continuously for 1 min. Crack egg shells; carefully peel under cool, running water. Gently dry with
paper towels. Slice eggs in half lengthwise, removing yolks to a medium mixing bowl. Use a fork to
mash yolks; mix in mayonnaise, vinegar, mustard, salt and pepper. Evenly scoop heaping spoonfuls
of the yolk mixture into the egg whites; sprinkle with paprika. Serves 6.
A note about gluten: To make this recipe gluten-free, use a gluten-free mayo. Hellmann’s, Smart
Balance, Spectrum and Lemonaise label themselves gluten-free. Use gluten-free mustard, too.
Koop’s and Annie’s Yellow Mustard are labeled gluten-free.
CREAM PUFFS (this page)
1 cup water
¼ cup butter
½ tsp. salt
1 cup flour
4 eggs
VANILLA PASTRY CREAM (this page)
⅔ cup sugar
3 tbsp. cornstarch
5 egg yolks, beaten
2 cups whole milk
- dash salt
1vanilla bean, split lengthwise
2 tbsp. unsalted butter
In a medium saucepan over medium heat, whisk together the first 6 ingredients, adding them to the
pan in the order listed. Cook until bubbly (about 10 min.), stirring regularly at first, then constantly
for the last 5 min. Continue to cook and whisk until boiling (about 2 min. more). Whisk the entire
bottom of the pan (including the corners) constantly to avoid scorching and to prevent lumps. Boil 1
min.; remove from heat. Remove vanilla bean; whisk in butter. Transfer to a heatproof bowl; cover
with plastic wrap touching the surface of the pastry cream. Chill completely in the refrigerator. Enough for one 9" pie or 6 servings.
A note about gluten: This recipe is gluten-free.
CHERRY ALMOND SCONES (this page)
2 cups flour
4 tsp. baking powder
½ tsp. salt
½ tsp. cream of tartar
3 tbsp. sugar
½cup butter, very cold, cut into
½" chunks
½ cup dried cherries
1 egg, lightly beaten
½ tsp. vanilla paste
1 tsp. almond extract, divided
½cup heavy cream, divided,
plus more for brushing the
scones
1 ½ tbsp. turbinado sugar
1 cup confectioner’s sugar
1 ½ tbsp. milk (approx.)
- sliced almonds
In a medium mixing bowl, sift together first 5 ingredients. Using food processor or pastry cutter, cut
butter into dry ingredients until butter is in pea-sized pieces; stir in cherries. In a small dish, whisk
egg with vanilla paste, ½ tsp. almond extract and 2 tbsp. cream. Pour egg mixture into dry ingredients;
using a fork, stir remaining cream into dry ingredients a little at a time as needed until a soft but
not sticky dough forms just until dough is uniformly moist (there will be lumps). Move dough to a
large sheet of waxed paper; use a second sheet of wax paper (not your hands) to fold dough in half
a few times; pat into a rough circle about 8" in diameter, taking care not overwork the dough. Brush
scones with a little bit of cream to moisten and sprinkle with turbinado sugar. Using a sharp knife or
bench scraper, cut dough into 8 evenly sized, pie-shaped wedges. Place 1 ½" apart on a parchmentlined baking sheet; refrigerate 10 min. Bake in a preheated 450˚ oven until golden-brown (about 10
min.). Cool on a wire rack. Whisk powdered sugar with milk a few drops at a time until a drizzling
consistency is reached; whisk in remaining almond extract. Drizzle icing over scones; sprinkle with
almonds while icing is wet.
Makes 8.
PAGE 13
www.kowalskis.com
In a medium saucepan, heat water, butter and salt to a rolling boil; mix in flour by hand until mixture
forms a ball. Remove from heat; cool 5 min. Beat in eggs by hand, one at a time, until smooth.
Drop 6 evenly sized mounds 2" apart on a parchment-covered baking sheet. Bake in a preheated
400° oven until puffed and golden-brown (35-40 min.). Carefully remove from baking sheet; cool
completely on a wire rack. Cut off tops; remove soft dough from inside of both halves. Fill bottom
half of each puff with pastry cream; dust with powdered sugar and drizzle with chocolate or caramel
sauce, if desired. Serve immediately. Serves 6.
KOWALSKI’S INTRODUCES
BERKSHIRE PORK
O
nce found only in restaurants, Kowalski’s is excited to bring a new choice in
gourmet pork to our customers with our 100% Berkshire pork. With refined
breeding and natural production methods, Berkshire (also known as Kurobuta) is to
pork what Wagyu is to beef: meat with a higher standard for flavor, enjoyed as a true
delicacy. It has been consistently prized by chefs who rave about its rare, characteristic
marbling, which produces superb moisture; richer, deeper color; and unsurpassed
tenderness and flavor.
With a history hundreds of years old, the Berkshire pig is a rare breed that
originated in the English county by the same name. The beautifully pink-hued
meat is juicier than traditional pork products and, because of its higher fat
content, it gives home cooks a little more wiggle room when it comes to
higher cooking temperatures and longer cooking times.
www.kowalskis.com
The dozens of family-owned farms that make up our Berkshire producers’
cooperative are located in Southwest Minnesota. The 100% purebred
stock are allowed to roam freely, spending as much time outside as
weather and temperament permit. Through a USDA Process Verified
Program for quality management, these producers are able to trace
individual pigs and pork products to co-op member farms. Such
process means claims related to the livestock (including age,
source and location from birth to harvest), feeding practices,
raising protocols and processing details are certifiable.
Humane craft processing is an important part of the Berkshire
story, too, ensuring livestock experience a safer, calmer, more
humane environment than is found elsewhere in the industry.
Equally important to ensuring quality of pork product are
small batch processing and hand-cutting of portions.
As with all pork, the key to maintaining flavor and
moisture lies in cooking temperature. USDA guidelines
suggest that pork is safe to consume at 145˚ (not
including ground pork, which must be cooked to 165˚).
Once cooked to the proper temperature, remove your
pork from the heat and cover it with foil. Allowing the
proteins to rest 10-25 minutes (depending on the cut
– the bigger the cut, the longer the rest) will help them
reabsorb the juices released during cooking so they stay in the
meat. (Your meat will also rise in temperature after being removed from
the heat, an effect that is more pronounced with larger cuts.) While Berkshire pork is
exceptional when prepared very simply, we’re also offering up some suggestions
for simple, delicious sauces in a variety of flavor profiles to suit any palate.
DID YOU KNOW?
At Kowalski’s, “naturally raised” means three things:
1) no hormones or antibiotics are ever administered to
the animals, 2) humane treatment policies are in place,
and 3) animals are sourced from small family farms and
raised locally whenever possible. We choose naturally
raised meats because we feel it is better for the animal,
the producer and our customers, providing a cleaner,
safer product that is superior in overall quality.
Selection and availability vary by market.
PAGE 14
PERFECT PORK CHOPS
4 pork chops, about 2 lbs. total weight (1" thick each)
- kosher salt and coarse ground black pepper, to taste
Season chops with salt and pepper. Arrange chops on a clean grill or grill pan preheated
to high; cook, turning once when dark grill marks form and meat releases easily from
grill grates, until slightly pink in center and meat reaches an internal temperature of 140˚
(10-14 min. total). Remove from heat and tent with foil for 10 min. before serving. Serve
with your choice of sauce.
Serves 4.
A note about gluten: This recipe is gluten-free.
SAUCES
MAPLE CHIPOTLE SAUCE
In a medium saucepan, combine 1 ½ tbsp. adobo sauce (from a can of chipotle chiles in
adobo sauce, found in the International Foods Aisle), 1 cup Kowalski’s Maple Syrup, ½
cup chicken broth and 3 tbsp. apple cider vinegar. Bring to a boil over medium-high heat
and cook until reduced to about ¾ cup (5-10 min.), stirring constantly. Season to taste
with kosher salt and coarse ground black pepper.
GARLIC SAUCE
CHERRY-APRICOT CHIPOTLE SAUCE
In a medium saucepan, combine ½ cup each chicken stock and canned pitted sour
cherries with ½ cup syrup from the can and ¼ cup chopped dried apricots. Whisk in 1 ½
tsp. chopped chipotle chiles in adobo sauce (find this in the International Foods Aisle),
2 tbsp. Kowalski’s Polish Mustard and 3 tbsp. Kowalski’s Honey. Bring to a boil over
medium-high heat; reduce heat to low and cook until reduced to about 1 cup (about 30
min.). Season to taste with kosher salt and coarse ground black pepper.
Note:
• I f you are sensitive to spicy foods, start with half as much chipotle peppers added at the
end of cooking and add more to taste.
A note about gluten: To make these three recipes gluten-free, use a gluten-free broth or
stock such as Kitchen Basics or More Than Gourmet Stock.
WHAT DOES KOWALSKI’S
MEAN BY
ALL NATURAL?
Our Berkshire pork qualifies as natural according to the USDA definition, which
requires natural meat to contain no artificial ingredients, colors or preservatives
and to be minimally processed. So you may be wondering, “Why doesn’t
Kowalski’s call Berkshire pork all natural?” Our standards for all natural meat
are higher than the USDA standard in that we only label meat as natural if the
animal never receives antibiotics – ever. We call it “Never Ever.” Our Berkshire
pork producers selectively administer therapeutic antibiotics to animals that
meet strict criteria for need and isolate those animals from the rest of the herd.
Pressed for time and eager for convenience in the
kitchen, we often overlook the bone-in skin-on chicken
breast in favor of its more “ready-to-go” boneless,
skinless counterpart. But this old standard, once the
norm in the chicken breast category, may be worth a
fresh look. The bone helps absorb excess heat,
producing a more evenly cooked breast that’s less likely
to overcook. The skin provides and traps flavor and
moisture that skinless cuts often lack. Try this
weeknight-friendly roasted chicken recipe, bursting
with seasonally appropriate citrus flavor, served with
steamed rice or couscous – for soaking up all of
its delicious pan juices.
ROASTED LEMON CHICKEN
3 tbsp. Kowalski’s Extra Virgin Olive Oil
¼ cup dry white wine
3 tbsp. fresh squeezed lemon juice
7 cloves garlic, finely minced
2 ½ tsp. grated lemon zest
1 ½ tsp. dried oregano
½ tsp. dried thyme
1 tsp. kosher salt, divided
¼ tsp. crushed red pepper flakes
4 bone-in skin-on chicken breasts
¼ tsp. Kowalski’s Coarse Ground Black Pepper
1 lemon, cut into 6 wedges
Though we don’t call it all natural, we believe the Berkshire product is
remarkably different from other pork and is therefore an important variety to
offer our discriminating customers.
In a 9x13" glass baking dish, whisk together oil, wine and lemon
juice; stir in garlic, zest, oregano, thyme, ½ tsp. salt and the red
pepper flakes. Sprinkle chicken on both sides with the remaining salt
and pepper. Place breasts skin side up in the baking dish with the
lemon wedges. Bake in a preheated 400˚ oven until chicken is done
and skin is golden-brown (30-40 min.). Remove from oven; cover
pan with foil 10 min. to rest. Spoon pan sauce onto a rimmed serving
platter and set breasts on top.
Serves 4.
Federal regulations prohibit the use of growth-promoting hormones in any pork products.
A note about gluten: This recipe is gluten-free.
PAGE 15
Selection and availability vary daily by market.
www.kowalskis.com
In a medium saucepan, combine 2 cups chicken broth, 10 cloves roasted garlic (find it
on the Olive Bar) and 3 tbsp. butter. Bring to a boil over medium-high heat; cook until
reduced to about ¾ cup (10-15 min.). Discard garlic. Whisk in 1 tsp. each chopped
Kowalski’s Fresh Thyme, Chives and Parsley. Season to taste with kosher salt and coarse
ground black pepper.
a new old standard
in chicken
forget
love.
fall into
T
here’s a saying: “9 out of 10 people
like chocolate, but the 10th person
lies.” We’re not afraid to confess. But
while we’d love a Double Chocolate
Financier, White Chocolate Pots de
Crème, Dark Chocolate Macaron or a
Chocolate.
Milk Chocolate Gâteau St. Honore, we
will admit that we don’t really want to
make them ourselves. In this season’s
chocolate celebration, we’re all about
simple, classic chocolate confections that
personify the absolute best in the recipe
category. Whether it’s for a special
occasion or the occasion known simply
as dessert, you can find dozens and
dozens of easy-peasy chocolaty recipes
on our website at www.kowalskis.com.
www.kowalskis.com
CHOCOLATE CREAM PIE
Chocolate Pastry Cream
¼ cup sugar
3 tbsp. cornstarch
3 tbsp. unsweetened cocoa powder
½ tsp. kosher salt
5 egg yolks, beaten
2 cups whole milk
3 oz. bittersweet chocolate, chopped
2 tbsp. unsalted butter, cut into 8 pieces
- Perfect Pie Crust or Chocolate Cookie Pie
Crust, or a purchased graham or cookie
crumb crust
- Sweetened Whipped Cream
To make Chocolate Pastry Cream, follow the instructions for preparing Vanilla Pastry Cream
(on page 13), adding the chopped chocolate with the butter. Scoop prepared pastry cream into baked
Perfect Pie Crust or Chocolate Cookie Pie Crust. Top with Sweetened Whipped Cream and chocolate
curls or shavings. Serves 8.
Note:
• If you use a purchased crust or a chocolate cookie crust, putting the pie in the freezer for about an hour
before slicing will help prevent excess crumbling.
• Find a recipe for Perfect Pie Crust and Sweetened Whipped Cream on our website at www.kowalskis.com.
CHOCOLATE COOKIE PIE CRUST
1 ¼ cups chocolate wafer cookie crumbs
2 tbsp. sugar
5 tbsp. unsalted butter, melted
In a medium mixing bowl, combine crumbs,
sugar and butter; toss with fork until
well blended. Press crumb
mixture firmly onto bottom
and up sides of a 9" pie plate.
Bake in a preheated
350˚ oven until crust is
firm to the touch
(6-8 min.);
cool completely.
OUR CHOCOLATE
SELECTION
Our chocolate selection can’t be beat.
Our lineup of gourmet, local, organic
and artisan-crafted chocolate bars come
in white, milk and a variety of dark and
extra-dark flavors with all varieties of
nuts. It also includes unique flavors and
accents like ginger, currants, chiles,
sesame, wasabi, bacon, lavender,
smoked salt and much more. Look for
chocolates from these confectioners in
the Grocery Department:
GODIVA
ABDALLAH
GHIRARDELLI
SCHARFFEN BERGER
PERUGINA
B.T. McELRATH
(in the Deli Department)
LINDT
CHOCOLOVE
GREEN & BLACK’S
DAGOBA
VOSGES
THEO
Selection and availability vary by market.
PAGE 16
Selection and availability vary by market.
CHOCOLATE MOUSSE
1 ⅔ cups heavy cream
2 tsp. vanilla extract
½ tsp. kosher salt
4 egg whites
½ cup sugar
6 oz. dark chocolate, melted and cooled to room temperature
In a large mixing bowl, beat cream, vanilla and salt until soft
peaks form; set aside in the refrigerator until ready to use.
In another large mixing bowl, beat egg whites to soft peaks.
Add sugar to soft whites; beat to stiff peaks. Drizzle melted
chocolate into egg whites; fold until nearly incorporated.
Fold whipped cream into chocolate mixture. Divide mousse
evenly between 6 serving dishes. Chill completely in
refrigerator before serving. Serves 6.
Good to Know:
• To melt chocolate, microwave it on 50% power in 1 min.
increments until smooth (about 3 min. total).
• I f you are concerned about consuming the raw egg whites
in this recipe, try substituting pasteurized eggs.
A note about gluten: This recipe is gluten-free.
Kowalski’s offers a Signature line of
locally-made, handcrafted gourmet chocolates.
Look for them in the Grocery Department:
Dark or Milk Chocolate Sea Salt Caramels
Dark or Milk Chocolate
Mixed Nut Caramel Clusters
Very Dark Chocolate Bars
Chocolate Bars with Salty Almonds
CHOCOLATE CHIP COOKIES
1 ¼ cups flour
¼ tsp. baking soda
½ tsp. kosher salt
8 tbsp. unsalted butter, at
room temperature
½ cup brown sugar
¼ cup sugar
1 egg
1 tsp. vanilla extract
1 c up semisweet
chocolate chips
In a medium mixing bowl, whisk together flour, soda and salt; set
aside. With electric mixer, beat butter and sugars until light and
fluffy. Add egg, then vanilla; beat just until well combined. Add dry
ingredients; beat on low speed just until you can no longer see flour.
Mix in chocolate. Drop 20 evenly sized rounded spoonfuls (or use
a #40 cookie scoop) 2" apart on 2 parchment-lined baking sheets.
Bake pans one at a time in a preheated 375˚ oven until just barely
set and slightly puffy (7-9 min.), rotating pan halfway through.
Cookies will appear slightly underbaked when done. Cool 2 min.
on pans, then cool completely on wire racks. Makes 20.
Good to Know:
•F
or the most beautiful cookies, lightly press a few chocolate chips
into the dough balls just before baking.
PAGE 17
www.kowalskis.com
DID YOU KNOW?
ack to your roo
b
g
n
i
t
ts:
get
k
H
GO
O
cooking with
T
GO
O
k
FOODS
R
FO
D
D H E AL
F
root vegetables
rom tuberous roots and taproots to such non-roots as tubers, rhizomes and
bulbs, they’re all part of the family of vegetables commonly referred to as root
vegetables. You’re probably familiar with a few (potatoes, carrot, garlic, etc.), but
their less popular cousins (like parsnips, sunchokes and celery root) have a place at
your table, too. Looking for some suggestions on how to prepare them? We’ve got
a few yummy ideas.
ROOT
IDEAL PREPARATIONS
BEET
Roasted, steamed or pickled
RUTABAGA
Cooked in a stew or roasted
CELERY ROOT
Puréed in a soup or mashed
RADISH
Raw in salads, roasted or steamed
TURNIP
Cooked in a stew, roasted, mashed or puréed
PARSNIP
Cooked in a stew or roasted
JICAMA
Raw in salads or tossed in stir fry
GINGER
Grated in a stir fry or salad dressing
SWEET POTATO
Baked, mashed or roasted
YAM
Baked or mashed
POTATO
Baked, mashed or roasted
GARLIC
Roasted, sautéed or grated in a stir fry or
salad dressing
ONION
Sautéed, roasted or raw on salads and sandwiches
SHALLOT
Sautéed in a pan sauce or raw in salads
CARROT
Cooked in a stew, raw or roasted
4 tbsp. Kowalski’s Extra Virgin
Olive Oil, divided
1 cup diced onions
8 oz. sliced mushrooms
4 c arrots, peeled, sliced into ⅛"
slices on the diagonal
4 p arsnips, peeled, sliced into ⅛"
slices on the diagonal
4 cups low-sodium chicken broth
1 ¼ cups skim milk
3 large red potatoes, cut into
½" dice
¼ cup dry sherry (optional)
- k osher salt and coarse ground
black pepper, to taste
¼cup chopped Kowalski’s Fresh
Italian Parsley, divided
1 tsp. chopped Kowalski’s
Fresh Thyme
Heat 3 tbsp. oil in a large pot over medium-high heat. Add onions and
mushrooms; sauté until golden (about 15 min.). Add carrots and
parsnips; cook 10 min. Add broth, milk and potatoes. Cover and
simmer until potatoes are tender, stirring occasionally (about 30 min.).
Purée half of the soup in a food processor. Return purée into the
remaining soup in the pot. Stir in sherry, if desired. Season to taste with
salt and pepper; stir in half of the parsley. Ladle into bowls; drizzle with
remaining oil and garnish with thyme. Serves 8.
Nutrition Information per Serving:
Total Calories
254
Total Fat
8g
Saturated Fat
1g
Sodium
89 mg
Fiber 7g
Provides a full day’s worth of vitamin A and is an excellent source of
vitamin K, several B vitamins, potassium and fiber.
A note about gluten: To make this recipe gluten-free, use a gluten-free
broth or stock such as Kitchen Basics or More Than Gourmet Stock.
GLAZED ROOT VEGETABLE MEDLEY
D
H
GO
O
k
T
k
FOODS
R
FO
GO
O
www.kowalskis.com
POTATO, CARROT AND PARSNIP SOUP
D H E AL
6 o z. parsnips, peeled, cut into 2" long x ½"
thick pieces
6 oz. turnips, peeled, cut into 1" wedges
6 o z. rutabaga, peeled, trimmed, cut into 1"
wedges
1 ½ tbsp. Kowalski’s Extra Virgin Olive Oil
1 tbsp. honey
1 ½ tsp. butter, melted
2 tsp. fresh lemon juice
1 garlic clove, minced
½ tsp. chopped Kowalski’s Fresh Thyme
½ tsp. paprika
¼ tsp. allspice
¼ tsp. cayenne pepper, or less to taste
- dash ground cinnamon
- k osher salt and coarse ground black pepper,
to taste
½ lemon
Toss vegetables with oil, season to taste with salt and pepper. Roast on a parchment-lined baking
sheet in a preheated 450˚ oven until vegetables are soft and browned in spots (about 50 min.),
tossing occasionally. In a small microwave-safe mixing bowl, melt butter and honey together in
the microwave; stir together next 9 ingredients (through pepper). Pour glaze over vegetables; stir
to coat evenly. Roast until glaze is absorbed and vegetables are browned, stirring occasionally
(about 10 min. more). Squeeze lemon over vegetables before serving. Serves 6.
A note about gluten: This recipe is gluten-free.
Find complete nutrition information for this recipe at kowalskis.com.
PAGE 18
Selection and availability vary by market.
GO
O
H
T
GO
GOOD LABELS
k
k
O
read any
FOODS
R
FO
D
D H E AL
lately?
Susan Moores, M.S., R.D. • [email protected]
N
avigating the sea of food labels within store aisles is no easy
task. Food packages clamor for attention, dishing up compelling
claims designed to entice you and have you believe they’re a good pick
for good health. But are they? It depends. Use these speed-reading tips
to get more good foods in your grocery cart and on your plate.
UNDERSTAND THAT THE MORE A FOOD LABEL “TALKS” TO
YOU, THE LESS BENEFITS PROBABLY EXIST IN THE PRODUCT.
Products advertising various health claims often get those benefits
from added ingredients instead of naturally occurring ones. A
growing amount of research suggests a synergy between pure,
naturally occurring nutrients and the biggest health gains. In short,
Mother Nature delivers it best.
KNOW THAT “NATURAL” MAY BE ANYTHING BUT. You’d think
• Fat: 5 grams = 1 teaspoon of fat (the equivalent of 1 pat of butter).
• “ Sugars”: 4 grams = 1 teaspoon of sugar. (Note that sugars listed
on the label include naturally occurring ones as well as added
sugars. That makes it tough to know exactly how much sugar has
been added into a product. The best strategy is to look at sugar
levels between comparable products and to understand that artificial
sweeteners and sugar alcohols such as sorbitol may be used to
make a product’s sugar load look better.
•S
odium: 600 milligrams = ¼ teaspoon of salt. The general daily
recommendation is a limit of 2,300 milligrams (roughly 1 teaspoon).
APPLY THE “5 AND 20 RULE.” Look at the Nutrition Facts Panel.
Find the % DV (Percent Daily Value) column. Any nutrient (including
fat, cholesterol and sodium) listed as 5% or less means there’s little
of that nutrient in the product. Anything listed as 20% or more means
there’s a fair amount of that nutrient in the product.
DID YOU KNOW?
Our Good for You! cards are found in cardholders throughout
the store. They call out foods that pass our (non-biased)
criteria for healthfulness and wholesomeness. The front of the
card lists brands that make good choices. The back of the
card describes the criteria we use and that you can use to see
if another brand you like also gets a good-for-you grade.
LABEL CLAIMS THAT SOUND GOOD, BUT OFTEN LACK SUBSTANCE.
READ THIS
CONSIDER THIS
Doctor Recommended
Was it your doctor?
Contains Antioxidants
Antioxidants are easy to get.
Hundreds of foods have them naturally.
Lightly Sweetened
Translation: added sugar.
No Sugar Added
Made with Whole Grains
May Lower Cholesterol
Strengthens Your Immune
System/Boosts Immunity
High Fiber
The product may still contain fruit juice
concentrates (a.k.a. sugar).
Is a whole grain the first ingredient? If not, there aren’t enough whole grains to get excited about.
Then again, it may not. Many things affect your cholesterol level.
Unless you’re deficient in certain nutrients, adding them in won’t help.
The food may be naturally rich in fiber, or it might be filled with less beneficial fiber additives such
as inulin, maltodextrin or polydextrose.
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that a food labeled “natural” would be wholesome and healthy. But
no. “Natural” is a loosey-goosey term. Some manufacturers get it
right, but others are not even close. Read the ingredient list. Do the
ingredients sound natural? (Note: Meat labeled “natural” means it
has no artificial colors, flavorings, chemical preservatives or synthetic
ingredients. It does not reflect how an animal is raised.)
MAKE THE NUMBERS MEAN SOMETHING. The Nutrition Facts
Panel gives us weights (grams, milligrams) for how much of certain
nutrients are in a product instead of measures that would be more
useful. Use these shortcuts for visualizing those weights:
HERE ARE MORE
LOOK CLOSER AT PRODUCTS LABELED
“MADE WITH REAL FRUIT” OR “100% FRUIT.”
Manufacturers may use less expensive, less nutritious
fruits such as grape or pear as the primary fruit
ingredient in products labeled mango-blueberry or pomegranate.
Read ingredient lists to ensure you’re getting what a label claims.
in
the
F
Kitchen
with
the
Kids
or some, it’s a treat reserved for weekends. For
others, it’s a favorite “breakfast for dinner” option.
In both cases, it’s the bread that makes the difference
between so-so slices and best-ever status. Made with
egg in the dough for added richness and golden color,
challah is a supreme choice for recipes containing bread
(like stratas, bread pudding and, of course, French
toast). The simplicity of the recipe makes it a great dish
for beginner cooks. (By about the time their head clears
the top of the stovetop, most kids are ready to prepare it
with a little supervision.)
In addition to using the “right” kind of bread, thickly
sliced, the soaking and cooking times are important
to recipe success. If you choose another bread
(especially a more thinly sliced one), be sure to
adjust the soak and cook times downward
to accommodate.
VANILLA-HONEY FRENCH TOAST
6 eggs
1 ½ cups milk
1 tsp. vanilla extract or vanilla paste
1 tbsp. Kowalski’s Honey
½ tsp. kosher salt
In a 9x13" glass baking dish, whisk together eggs, milk, vanilla, honey
and salt. Working in batches, soak bread in egg mixture for 1 ½ min.,
turning once. Melt 1 tbsp. butter in 1 tbsp. oil on a nonstick griddle over
medium heat. Use a wadded paper towel to evenly coat griddle with
melted butter mixture. Add soaked bread in batches to hot griddle,
several slices at a time; cook until dark golden-brown (2-3 min. per
side), flipping once. Add more butter and oil between batches, as
needed. Serve sprinkled with sugar and drizzled with syrup. Serves 6.
1 loaf challah bread, sliced ¾" thick
- unsalted butter
- canola oil
- confectioner’s sugar and warm Kowalski’s Maple Syrup
Good to Know:
• Find challah bread on the Artisan Bread Table.
Note:
• Add up to ½ tsp. ground cinnamon to the dipping mixture, if desired.
Selection and availability of ingredients vary by market.