Sendik's Real Food Magazine - Fall 2010
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Transcript of Sendik's Real Food Magazine - Fall 2010
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8/8/2019 Sendik's Real Food Magazine - Fall 2010
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All-scrAtch, All inAdvAnce: the Best
thAnksgiving PlAn ever
eAt Your veggies:FAst, Fresh, FABulous
Plush shirAz:FAll's PerFect wine?
Autumn GoldMAking the Most oF the YeArs Best seAson
$1.9904
FALL 2010
Allproceeds
frompurchases
ofthismagazine
willgoto
Bacon, Sweet Potato,
RutaBaga SouP withtoaSted PecanS (Page 41)
FIesTAW
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KBAYle
InsIde nYC's ClIntonstreet BakerY:
MArrIed BAKersMAKIng MAgIc
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Sendiks Food Marketfresh, frugal, and fabulous
DeaR Fall,Welcome back! Just as Im itching for a
change of pace, a change of scenery, and a
change in attitude, youve waltzed in. Sum-
mer (love her!) was wonderful, of course we
spent her steamy days by the lake and pool,
and enjoyed our lazy, low-key schedule. We
had our fill of water balloons in the drive-
way, raucous squirt gun fights, late-night
bonfires, and flashlight tag. Im so grateful
for these happy memories. I know theylllast us well into our new school year and
beyond. Personally, Im glad youve breezed
in to switch things up. Im ready.
What am I most looking forward to about
having you here? Well, your signatures, of
coursenew routine, crisp mornings and
changing leaves, hayrides, and football on
TV. Fabulous autumn produce has arrived
at the marketa zillion varieties of savory
squashes and crunchy apples, and, of course,
those big, fat pumpkins!
But dearest to my heart is the coolerweather cooking youve ushered in. Youve
brought back my favorite soups and stews,
and after a summer sabbatical, the cozy
scent of baked goods has returned to my
kitchen. So to celebrate your arrival, Ive
baked a batch of my favorite cinnamon-
y pumpkin muffins. They smell heavenly.
Theyre great for breakfast with a giant
Honeycrisp apple.
They remind me of you.
Yours Fondly,Leah
PUMPKIN SPICeMUFFINSMAKES 1 DozEN
(Adapted from finecooking.com)
2 eggs
cup sur cream r gurt
1 (15 unce) can pumpkin puree
cup packed light brwn sugar
cup sugar
1 stick butter, melted and cled
2 cup all-purpse lur
1 tablespn baking pwder
teaspn baking sda teaspn salt
1 tablespns cinnamn
1 tablespn grund ginger
Pinch clves
Pinch white pepper
1 cups glden raisins r chclate
chips, ptinal
1. Heat the oven to 350F.
2. In a large bowl, whisk the eggs, sour
cream, pumpkin puree, brown sugar, sugar,
and butter.
3. In another bowl, whisk together the flour,
baking powder, baking soda, salt, cinnamon,
ginger, cloves, and pepper. Slowly add the
dry ingredients to the wet, stirring until just
combined. Gently fold in the raisins or choco-
late chips, if using.4. Grease and flour a muffin tin (or line it with
muffin papers, preferably foil). Scoop about
cup batter into each tin so that the batter
is even with the rim of the cups.
5. Bake the muffins in the middle of the
oven until firm to the touch and a toothpick
inserted into them comes out clean, 3035
minutes.
6. Remove the muffins from the tin when
theyre cool enough to handle.
Visit Leah's blog at www.sendiksmarket.com.
Od o Auum By LEAH DAMRoN
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Lou Gentine
Second Generation ofFamily Ownership
SARGENTO CHEESE
2010S
argentoFoodsInc.
Look for our delicious Natural Sliced Cheeseand visit our family at sargento.com
www.sendiksmarket.com realfood 11
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Sendiks Food Market
JiminDubai.
JoeinSt.Thomas.
Where in the world have you seen a Sendiks shopping bag?While the intended use of our Sendiks shopping bags is to carry groceries, weve heard there are many other great usesfrom toting items
to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendiks bags to good use.
JackandBarbi
nAbuSimbel,E
gypt.
CaitlininKigali,Rwa
nda.
DaveandCarolinCairo,Egypt.
Chad,Katy,Tony,andShannonatSpri
ngTraininginArizon
a.
Barb, Linda, Bette, Bonnie, Kathy, andDoreen in Victoria, C
anada.
fun facts
CindyinDelphi,Greece.
BarbinSanDiego,California.
CeciliainPhiladelphia.
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Sendiks Food Market
SanJuan,PuertoR
ico.PassCh
ristian,Mississ
ippi.
LasMajadas,Guatemala.
AbbyandCarlyinEdinburgh,Scotland.
Nassau,Bahamas.
JoAnn inSt. Barts.
fun facts
Share yur PhtsThe next time youre in a faraway place and spot a red Sendiks bagor youre traveling yourselfsnap a
picture and send it to us at sendiksmarket.com and click on Where in the World. (Please include your
name and a few details if you wish.)
LasMajadas,Guatemala.
LasMajadas,Guatemala.
LasMajadas,Guatemala.
Did u knw?
Reuse your Sendiks quality paper or plastic shopping bag (for groceries) and receive a 5 discount for every bag.
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wine
Sendiks Food Market
Looking for a red wine but not one
thats heavy? There are a number of
light-bodied and fruity red wines
that offer a fresh taste for fallespecially
for those warmer days.
Bardolino andValpolicellaTwo light red options hail from Italys
Veneto region. A trio of grapes grown in
vineyards on the southeastern shore of
Lake Garda makes up the featherweight
red, Bardolino, which should be drunk
young and fresh. Corvina is the dominant
grape in the mix that also includes Rondi-
nella and Molinara. Bardolino tends to have
a characteristic tart cherry flavor and a hint
of bitter almond. Wines labeled Bardolino
Superiore pack a bit more punch and havegained attention in recent years for their
improved quality. As a result of reduced
grape yields and better winemaking tech-
niques, the superiorewines, which are aged
no less than a year, have good structure and
a fruity, spicy, and soft aroma.
Valpolicella is produced just north of
Romeo and Juliets city of Verona. It is also
made primarily with Corvina grapes as
well as Rondinella and Molinara, though
four other grape varieties may also be
included in up to 15 percent of the blend.The standard Valpolicella is l ight, fragrant,
and fruity but a little more full-bodied
than Bardolino. Those labeled superiore
are aged a minimum of one year and have
slightly higher alcohol content. The best
are labeled classico. (Wines labeled Ama-
rone do not fall under the light category
and while often excellent, are full-bodied
dry reds.)
dolcettoGrown in Italys Piedmont region,
Dolcetto grapes get their name
from the Italian worddolce, which
means sweet, but they actually
make dry wines that usually
have a ripe berry flavor and aslightly bitter almond finish. They
should be drunk youngone or
two years after vintagebefore
their fruity qualities diminish.
Of the seven appellations within
Dolcetto, wines from Dolcetto
dAlba are the best known. Cali-
fornia winemakers are beginning
to experiment with this grape,
particularly in the states Central
Coast region.
Beaujolais andcte de BeauneSome of the finest light-bod-
ied reds come from Frances
Burgundy region. In the south-
ernmost portion is Beaujolais,
where wines are made with the
Gamay grape. No other area in
the world has been able to make
wines with this grape as well as
here. As a result of a distinctive winemaking
process used during fermentation, known ascarbonic maceration, Beaujolais has intense
color and a fresh fruity flavor. Beaujolais
Nouveau, which is an especially young wine
released only a month and a half or two
after harvest (always on the third Thursday
in November), is best drunk within about
six months of release.
Cte de Beaunethe southern half of
Burgundys Cte dOr areaproduces
excellent light-bodied reds made from
Pinot Noir grapes. These velvety wineshave the fullest-body of this light-bodied
category. (A German offering, known as
Sptburgunder, is another light red option
also made with Pinot Noir grapes.)
These fabulous varieties of light, fruity,
and gentle reds make good matches with a
wide variety of food. They work well with
pasta dishes and most meats, and comple-
ment well-seasoned fish and poultry.
Red Lights
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Sendiks Food Marketdeli
While most Americans think of
milk as coming only and always
from cows, in other parts of the
world cheese made from goats milk and
sheeps milk are terrifically popular. With
more and more imported cheese available
and domestic cheesemakers producing great
cheese from goat and sheeps milk, its a
good time to break from the herd and trysome new options.
Sheep and goats milk cheeses also con-
tain lower levels of lactose (the naturally
occurring sugar in milk) than cows milk
cheeses so may be more easily digestible
for some people. Sheeps milk cheese has a
slightly higher fat content and is character-
ized by rich, mellow, nutty flavors. Goats
milk cheeses are lower in fat than cow and
sheep and often have a tangy or sharper
flavor, especially when young and milky.
Following are a few of the most popularcheeses courtesy of goats and sheep:
Chvr [pronounced SHEHV-ruh], the
French word for goat, is a pure white
cheese with a tart flavor. The texture can
range from moist and creamy to dry and
semi-firm. Youll find it in a variety of shapes
including cylinders, discs, cones, and pyra-
mids; its often enhanced with coatings of
edible ash, leaves, pepper, or herbs.
Its spreadable, easily melted texture
makes it perfect for dishes from salads to
pasta; its even good in cheesecake.
Mnchgo, Spains most famous cheese,
gets its name from the Manchego sheep that
grazed the plains in La Mancha. This rich,
semi-firm cheese has a buttery texture and
a mellow, nutty flavor. A great snack cheeseenjoy with Ser-
rano ham on a slice of crusty bread. It also
melts well in heated dishes.
Pcorino is the general term used for sheeps
milk cheese in Italy. Most of the cheeses are
classified asgrana, which are hard, granular,
and sharply flavored. (There is also a young
un-aged ricotta pecorino, which is soft and
white with a mild flavor.) The best known
is Pecorino Romano, which comes in large
cylinders with a hard yellow rind and yel-lowish-white interior. Other pecorinos of
note are Sardo, Siciliano, and Toscanoall
named for their areas of origin.
These hard, dry cheeses are good for grat-
ing and used mainly in cooking. They can be
used in any recipe that calls for Parmesan
cheese, especially if youd like a bit sharper
flavor. Also try as snacks atop slices of
crusty bread, and it pairs well with walnuts,
pears, salumi, and dried fruit.
Eurpeans have lng knwn the j graing n gat and sheeps milk cheeses.
Chvre
Pecrin
Mancheg
Cheese Of ADifferent MiLk
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Sendiks Food Marketcommunity support
feeding America Eastern Wisconsin, formerly named Americas Second
Harvest of Wisconsin, has a clear mission, to feed the hungry. More than 13
million pounds of food are distr ibuted through a network of 1,100 programs
in eastern Wisconsin to ensure that everyone has food on the table.
In eastern Wisconsin alone, 330,000 people rely on food from Feeding America
Eastern Wisconsin, an increase of 40 percent compared to four years ago. With the
recession still gripping many households, layoffs, job losses, and home foreclosures
have become a reality for many, forcing families to the neighborhood food pantry
or soup kitchen in search of their next meal.
Today, Feeding America Eastern Wisconsin is bridging the gap for families
and individuals who have fallen through the cracks of the f ailing economy. Jaime
Leimberg recently lost his job as a master level medical interpreter and now relieson the local food pantry. I was embarrassed to request food, said Leimberg of his
first trip to the food pantry. Its not easy. I used to have a good income. Suddenly,
Im without a job.
I consider myself a very enthusiastic worker. The financial change is out of
my control, said Leimberg. Hes been looking for a steady job since being laid
off, but has only been able to work sporadically in temporary positions. I am very
moved that there are some people who are worried about whats going on and
are able to help.
icagDmad o food
How You Cn Hp
You can help make a difference for the hungry in our community.
Make a donation at your local Sendiks Food Market or visit
.feegec.g to learn more about giving the
gift of food, money, or time.
Pla jo u fdg Amca.