Sendik's Real Food Magazine - Fall 2011

www.sendiksmarket.com real food �

Sendik’s Food Market

Elm GrovE 13425 W. Watertown Plank Rd.

Elm Grove, WI 53122(262) 784-9525

Franklin 5200 W. Rawson Ave.

Franklin, WI 53132(414) 817-9525

GErmantownN112W15800 Mequon Rd.

Germantown, WI 53022(262) 250-9525

GraFton2195 1st Ave.

Grafton, WI 53024(262) 376-9525

GrEEnFiEld7901 W. Layton Ave.Greenfield, WI 53220

(414) 329-9525

mEquon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

nEw BErlin3600 S. Moorland RoadNew Berlin, WI 53151

(262) 696-9525

wauwatosa8616 W. North Ave.

Wauwatosa, WI 53226(414) 456-9525

whitEFish Bay500 E. Silver Spring Dr.Whitefish Bay, WI 53217

(414) 962-9525

open 7 a.m. – 9 p.m. daily

www.sendiksmarket.com

welcome

After years of receiving requests from residents, we are very pleased to

be opening a store in West Bend. The store will be located just west of the downtown business district on the corner of High-way 33 (Washington Street) and 18th Avenue. It is conveniently located within a quarter mile of Interstate Highway 45 access. For years we have been looking to find the right location in West Bend and we have finally found it.

In June, we began major reconstruction of an existing building formerly occupied by a Sear’s Grand store. The renovations will be extensive. When finished, hopefully in October, the store will be state of the art. Like our other stores, we will offer the best grocery shopping experience, period, by focusing on quality, selection, and customer service. Of course, leading the way will be a commitment to fresh produce, meat and fish, floral, cheese, bakery, deli, wine, beer and spirits, as well as speciality grocery. We look forward to serving the West Bend community for years to come.

While growth is fun and challenging, we continue to stay focused on the communi-ties where we are already operating. Last year we reinvested in Whitefish Bay with a complete remodel of our flagship store. This year, we have completely remodeled the Mequon store. Although only seven years old, we had an opportunity in Mequon to expand our space by adding an additional ten thousand square feet. This prompted us to rethink the entire store layout. In the end,

we remodeled the entire store with the goal of enhancing each department. Judging by the customer response, we humbly believe the Mequon store is first in its class. Please check it out the next time you are in the neighborhood.

As always, we remain committed to local events and charities. This quarter, we are pleased to partner with Feeding America Eastern Wisconsin to help them feed the hungry among us. There will be a number of opportunities for our customers to help this worthy cause and we all appreciate your generosity. Last quarter, with help from our customers, we were able to make a very sizable $50,000 donation to ABCD, helping cancer patients. Thank you.

We are honored to be your independent family-owned and operated local grocery store. We appreciate your support and your business. Please enjoy this issue of Sendik’s Real Food. Thank you!

Sincerely,The Balistreri Family

West We Go

The Balistreri family: Patty, Nick, Margaret (Harris), Salvatore, Ted, and Patrick.

Kathie Eilers (left) and Ginny Finn (right) from ABCD, receive the donation check from spring issue Real Food magazine sales. Pictured with Margaret Harris.

10 real food fall 2011

Sendik’s Food Marketmeat

Even as a rock star, activist, and mother of two, Sheryl Crow still manages to keep fit and healthy.

She knows how to eat r ight and deli-ciously thanks in large part to personal chef Chuck White, whom she met while battling breast cancer, which for her, was a wake-up call to eat better. After years of working together at her home outside Nashville and on the road, Sheryl and Chuck share these nutritious, delicious creations in their new cookbook, If It Makes You Healthy. Incorporating many healthful ingredients, such as colorful fruits and veggies, Sheryl notes that she hopes it will set her readers off on their own path toward a better, healthier way of living for them and their families. You can start with the following recipe that incorporates fresh fruit with savory pork. “I grew up eating a lot of pork,” says Sheryl. “Pork seems a natural in cold weather, and so when Chuck made this with its seductive fig and plum sauce, I was blown away. (He says peaches or apples work, too.) Pork pairs so naturally with the fruity sauce—what a great combination of flavors.”

Five-Spiced Pork Tenderloin with Sautéed Fig and Plum SauceSERvES 4 To 6

2 whole pork tenderloins, trimmed of any fat or sinew (each about 1¼ pounds) 2 tablespoons five-spice powder 2 teaspoons of kosher salt, plus more to taste 2 tablespoons canola oil ½ sweet onion, thinly sliced

4–5 fresh figs, stemmed and quartered (about ¾ cup) 3–4 fresh plums, pitted and cut into ¼-inch-thick slices (about ¾ cup) 1 cup light red wine, such as Sangiovese or Beaujolais Nouveau 1 tablespoon sugar 1 tablespoon soy butter or unsalted butter ½ tablespoon chopped fresh tarragon leaves Freshly ground black pepper

1. Lay the tenderloins in a large glass baking dish and sprinkle with the five-spice powder and 2 teaspoons of salt. Rub 1 tablespoon of the oil into the meat, making sure the tender-loins are evenly covered. Cover the dish with plastic and refrigerate for at least 1 hour and up to 6 hours.2. Heat a large sauté pan over medium-high heat and heat the remaining tablespoon of oil. When the oil is hot, sauté the onion for 3 to 4 minutes. Add the figs and plums and toss gently. Stir in the red wine and sugar and bring the wine to a boil. Cook until reduced by half, 1 to 2 minutes. Remove the pan from the heat and stir in the butter and tarragon, stirring to melt the butter. Season to taste with salt and pepper. Cover and set aside.

3. Prepare a gas or charcoal grill so that the heating elements or charcoal are medium-hot. Before you start the fire, rub the grate with a little canola oil to prevent sticking.4. Lift the tenderloins from the glass dish and grill for 2 to 3 minutes on each side, turning the tenderloins with long-handled tongs until nicely browned. Cover the grill and cook the meat for a total of 10 to 12 minutes for medium-done meat and 15 to 17 minutes for medium-well meat. Transfer the tenderloins to a cutting board and let them rest for about 10 minutes. (Alternatively, sear the tenderloins in a lightly oiled nonstick skil-let over medium-high heat for 2 to 3 minutes on each side until nicely browned. Transfer the pork to a lightly oiled roasting pan and cook in a 425°F oven for about 15 minutes for medium done and 17 to 20 minutes for medium-well done.)5. Slice the pork into slices about ¼ to ½ inch thick. To serve, shingle 3 to 4 slices of pork on 4 to 6 plates and spoon the pan sauce over the meat. ■

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FRoM IF It Makes You HealtHY By SHERyL CRoW

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2011 By THE AuTHoRS AND REPRINTED By PERMISSIoN oF

ST. MARTIN’S PRESS, LLC.

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www.sendiksmarket.com real food 11

fruit

Focus: KiwiThe curious-looking little kiwi fruit, which looks something like a fuzzy brown chicken egg, is packed with vitamins and a unique sweet-tart flavor. Kiwi fruit are available year round because California kiwifruit are in season october through May, and the New Zealand crop hits the market June through october. Still, now is an especially good time when their journey to our stores is shorter and sweeter.

• Originally from China, and once known as the Chinese gooseberry, kiwi fruit was named after New Zealand’s flightless kiwi bird in the early 1960s.

• Each serving of kiwi has twice the vitamin C of the equivalent amount of orange. It’s also an excellent source of vitamins K and E, folate, potassium, and copper. It’s a good source of dietary fiber, vitamin B6, calcium, magnesium, phosphorous, and manganese.

• Is it ripe? Press the outside of the fruit with your thumb. If it gives to slight pressure, it’s ripe; if it doesn’t, it’s not ready to eat.

• Kiwi can be left to ripen for a few days to a week at room temperature, away from exposure to sunlight or heat.

• Peeled or unpeeled, it’s your choice. The skin is edible and loaded with nutrients and fiber. Just make sure to rinse it in water; the peach-like fuzz can be rubbed off before eating.

• Want to speed up the ripening process? Place kiwi in a paper bag with an apple or banana and leave it on the counter for a day or two. When ripe, they can be stored at room temp for a couple days or in a plastic bag in the refrigerator for 10 days or possibly up to 3 weeks.

• Kiwi fruit can be eaten as is. Just peel with a paring knife or potato peeler and slice. Or, cut them in half and scoop the flesh out with a spoon.

• 1 large kiwi (without skin) has only 56 calories.

• Add kiwi to tossed green salads. Serve sliced kiwi and strawberries topped with yogurt. Add to fruit salad (at the last minute). It makes a delicious topping for cereal. Serve on a fruit and cheese tray. Whip up a smoothie—blend kiwi with strawberries, banana, and some milk or yogurt, add a little honey, and enjoy!





Louie's family in C

ancun, Mexico

Denise in Vernazza,

Cinque Terre, Italy

Margaret in Vernazza, Cinque Terre, Italy

Carrie at the Ayutthaya Train Station in Thailand

Tommy in Prague

Where in the world have you seen a Sendik’s shopping bag?

While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use.

fun facts

Share Your PhotosThe next time you’re in a faraway place and spot a red Sendik’s bag—or you’re traveling yourself—snap 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.)

Did you know?Reuse your Sendik’s quality paper or plastic shopping bag (for groceries) and receive a 5¢ discount for every bag.

Pat at the Yucatan

Peninsula, Mexico

Arikok Parke Nacional, Aruba

Erin and Megan in Vienna, Austria

Susan, Jean-Marc, and

Ginny in Lyon, France



Megan in Budapest,

Hungary

Tony and Katy in

New Orleans, LAGeorge at Madison Square Garden in New York, NY

Cindy in Wainiha, Kauai, HI

Doug in Estepona, Spain

Jason, Amanda, Erin, and Eric at La Romana in Dominican Republic

Nancy in

North Palm Beach, FL

Sarah in St. Lucia

fun facts

Rob and Amy in

Florence, ItalyScott and Kathy in Cordocova,

Rio De Janeiro, Brazil

Pam and Leonce in Moorea

Poppy and Catherine Sendek in Ballachulish, ScotlandPam in Bora Bora



the air is cooler and the grass is sweeter in the Taleggio Valley, 35 miles east of Italy’s cosmopolitan

city of Milan. That makes it a great spot for cows to graze and produce the milk for the rich, funky, mushroomy, and oh-so-good semi-soft cheese bear ing the same name.

Taleggio (pronounced tahl-EH-zhee-oh) cheese has been made since at least the 10th century. In this northern Italian region of Lombardy, which is bordered

by Switzerland to the north, Taleggio was traditionally made in autumn and winter, when herds of cows were moved from the Alps down to warmer pastures.

The cheese was aged in caves in the valley where it originated, but today it is usually aged about 25 to 50 days in aging rooms with similar temperature and humidity to the original caves. During aging, it’s often sponged with water and salt, giving it its characteristic rosy-orange colored rind while air causes a dappling

of soft and earthy tasting light grey-green mold.

Though Taleg-gio has a strong, pungent aroma, its slightly acidic fla-vor can range from mild, sweet, nutty, and tangy to rich and mushroomy with an aftertaste of truffle, depend-ing on its age. The more mature it is the s t ronger i t will smell. This “stinky” cheese is not too tame and not too wild. Its flavor should be full yet gentle.

Ripe Taleggio will be not quite runny inside, but sor t of bulgy—soft enough to

cut with a butter knife, and perhaps a bit runny near the rind. When ripe it should be creamy with a dry, but not cracked rind. If it is chalky or firm, and more white than bone-colored, it is underripe. It will merely taste tart, with no meaty nuttiness. Like any other cheese, though, once cut, it won’t ripen any further.

Use Taleggio anytime you want a creamy, substantial full-flavored cheese. The edible r ind doesn’t need to be removed, just lightly cleaned by scraping it with a knife. Or, remove it if you pre-fer, as it may not be to everyone’s liking. Taleggio is delicious on its own, but it also melts easily and can be used in pasta dishes, pizzas, and more. Try salami and Taleggio with fresh hot bread as appetiz-ers, or serve it on a cheese board with prosciutto and vegetables. In Italy, polenta is often served topped with a few thin slices of the cheese. Taleggio melts beauti-fully over a piece of sourdough. You can rub a little raw garlic on the surface of the bread for added flavor or top the melted cheese with some caramelized onions. Broiled portobello mushrooms go well with Taleggio in a toasted ciabatta or panini roll. It can even be melted over a burger. Used in a grilled cheese sandwich, Taleggio adds flavor and a melty, creamy texture that doesn’t become stretchy. It’s excellent with salad greens or served with fruit—especially apples and pears—and honey. Big red wines, preferably Ital-ian—Barbaresco, Barbera, Barolo, Chianti, and Nebbiolo—are good companions. If you prefer white, you could uncork a Grüner Veltliner. ■

This rich Italian cheese has a centuries-old appeal.

TaleGGioTale ofcheese



France’s Rhône valley pours a range of reds to savor.

wine

As the Rhône River carved a path through France, it left a beautiful valley whose steep hillsides provide

the perfect perch for vineyards, whether in the northern valley’s cooler clime, or in the sunny Mediterranean south. As the country’s second-largest wine region in terms of size and production, the Rhône Valley makes many luscious red wines.

Rhône region wine can be separated into two geographic areas, the north and south. The main difference between the red wines is that the northern wines are made with Syrah, while Grenache is dominant in the wines of the south—though up to 13 grape varieties are often blended in, including Syrah. Since it’s rare to see the grape names on French wine labels, you’ll want to look for the following appellations to find deli-cious Rhône reds.

Northern rhône In the northern area are Côte-Rôtie, Con-drieu (which produces only white wines), Château-Grillet, St. Joseph, Crozes-Her-mitage, and Hermitage. The northernmost

Côte-Rotie (which means “the roasted slope”) produces concentrated wines from Syrah grapes grown on its sun-drenched vineyards that cling to the steep hillsides of the Rhône’s left bank. Côte-Rotie wines may also include up to 20 percent of the white grape Viognier; all winemakers may not add it to the mix, but those who do produce perfumed wines with great inten-sity. These deeply-colored wines are rich and spicy with an exotic fragrance and pair well with meats from roasted lamb and duck to venison.

One of the best-known appellations in this region is Hermitage (pronounced ehr-mee-TAHZH). Sheltered from the north-ern winds, the grapes thrive on terraced hills. Marsanne and Roussanne white grapes may blend with Syrah in this powerful juice. The well-balanced, dark-ruby wines can be a bit harsh when young but mellow and smooth with time—the best may age from 15 to 30 or even 40 years or more. Hermitage reds complement Brie and blue cheese, game, lamb, pork, braised or grilled beef, and beef stew.

Southern rhône Appellations in the south include Châ-teauneuf-du-Pape, Gigondas, Lirac, Tavel, Vacqueyras, Côtes du Rhône, Côtes du Rhône-Villages, and Côtes du Ventoux. Châteauneuf-du-Pape (shah-toh-nuhf-doo-PAHP) is the most famous of these appellations. Its name means “new castle of the pope,” for the 14th century pope’s summer residence at Avignon, and it can be recognized by a crossed keys symbol on its labels. Principally Grenache, Châteauneuf may also blend up to 13 grape variet-ies including Cinsaut, Mourvèdre, Syrah, Carignan, and Gamay. White grapes such as Rousanne, Grenache Blanc, Clairette, Bourboulenc, and Picardan may also be added. The wines vary from light to weighty, and can be drunk within three years of vin-tage, but also age well. Regulations require low grape yields, which encourages deep, concentrated flavors. Enjoy Châteauneuf-du-Pape with aged cheddar as well as steak, coq au vin, and game.

The Côtes du Rhône appellation produces about 80 percent of the region’s wines, with the lion’s share made in the south. The reds blend mostly the same grapes as Châteauneuf-du-Pape and offer a more cost-effective alternative. The black fruit and spices pair well with roasted pork and poultry, and grilled lamb, as well as Middle Eastern cuisine and even chili and pizza.

In this Mediterranean climate, grapes usually ripen fully each year, which provides consistent flavor from vintage to vintage and a range of reds to savor. ■

a river of Flavor

community support

Feeding America feeds 330,000 people in eastern Wisconsin every year.

People like Anita Jones. For Anita, helping others comes naturally. That’s why she became a nurse’s assistant. She works over 40 hours a week but still can’t make ends meet. She visits a Feeding America partner food pantry in Milwaukee every month to help feed her family.

And people like George Racznyski, an unemployed truck driver, who didn’t have Christmas presents or a tree last year. His family did have a Christmas meal, thanks to Feed-ing America donors. George visits a Feeding America partner food pan-try in Lake Geneva every month for help. “The food pantry has been very helpful with groceries. The people are always helpful,” said George.

And people like Gary Jepson, who remembers when he was working at the local grocery store before being downsized. Now, instead of stocking the shelves of a grocery store, he’s picking donated items off the pantry shelves. “You get to pick what you need and what works for your fam-ily—whatever size it is,” said Jepson. Even though he’s been unemployed for over a year and a half, the grey-haired Jepson is still upbeat and optimistic about his situation and appreciates all the food he receives from the food pantry.

How You Can HelpToday, the need is 30 percent greater than it was just two years ago. Feeding America Eastern Wisconsin has been there to help feed children and seniors, individuals and families who are strug-gling to put a meal on the table.

You can help make a difference for the hungry in our community. Make a donation at your local Sendik’s Food Market or visit www.feedingamericawi.org to learn more about giving the gift of food, money, or time. ■

feeding our Neighbors

Please join us in Feeding America.

Feeding america Eastern wisconsin— making a difference for people struggling with hunger.



Sendik's Real Food Magazine - Fall 2011

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Transcript of Sendik's Real Food Magazine - Fall 2011