sendik's real food magazine - spring 2008

8/14/2019 Sendik's Real Food Magazine - Spring 2008

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2/13www.sendiksmarket.com realfood SFM

Sendiks Food Market

Our mission at Sendiks is to provide

our customers with the best shop-

ping experienceperiod! While

freshness, quality, selection, and value all playa role in meeting this mission, at its core is

a tradition of service.

For many years, Sendiks base of custom-

ers was fairly limited to the North Shore

communities, and especially Whitefish Bay.

We have been very pleased to be in a posi-

tion to expand into additional communi-

ties, which has allowed us to reach more

customers on a regular basis. Rather than

customers traveling to us, we have brought

our stores to their communities.

In 2008, our tradition of serving custom-ers will expand even further. For several years,

we have received countless requests from cus-

tomers who live in the Germantown area to

open a store there. We are delighted to report

that we will be opening a new store in Ger-

mantown near the corner of Mequon and

Pilgrim Roads in a space previously occupied

by a Jewel store. We also continue to expand

in the southwestern portion of Milwaukee

with a new store planned for Greenfield. This

store will be centrally located at 79th and

Layton Avenue with easy access from theRock River Freeway. We look forward to

continuing the tradition of service to these

two wonderful communities.

As we head into the spring season, and

to help better serve our customers, this

issue ofSendiks Real Foodmagazine is filled

with amazing recipes and ideas. Learn more

about the huge help a rotisserie chicken can

provide beyond just slice and serve. Discover

ways to use the fresh flavors of spring to

create a fantastic brunch menu. Plus, we

all know the benefits of a varied diet thatincludes seafood. Learn how fish feels right at

home when its swimming in the rich broth

of soups and stews as you make Seaworthy

Soups. This issue also contains informative

articles regarding tropical fruits, the humble

tortilla, and exotic mushrooms along with

recipes on how to prepare them.

In the fall of 2007, we presented the

community with a new exhibit, a pretend

Sendiks Food Market at the Betty Brinn

Childrens Museum. If you have not had a

chance to see the exhibit, we have included

some photos of this exciting educational play

area in this issue. Special thanks to our ven-

dor supporters, Alterra Coffee, Breadsmith

Breads, the Milwaukee Journal Sentinel,GoldenGuernsey Dairy, Palermos Pizza, Sargento

Cheese, and Usingers Famous Sausage for

helping make the exhibit possible.

As we have stated in the past, we are

blessed to have what we believe are the best

associates anywhere. Learn more about two

of themFred Springer, the meat manager

at Sendiks Franklin, and Al Kingsreiter,

meat manager at Sendiks Elm Grovein

this issues Meet the Staff on page 4. Fred,

Al, and their staff members have done a

superb job of making the meat departmentsat these new locations second to none.

Marc Goodman, Sendiks director of wine

and spirits, has some excellent suggestions

regarding spring wines on page 11. Please

dont hesitate to ask Marc and his staff for

suggestions with your beverage needs.

Part of serving is giving and we are again

pleased to donate $1 of every purchase of this

magazine to our charitable partner, which

is ABCD (After Breast Cancer Diagnosis)

this issue. Founded by Melodie Oldenburg,

ABCD is a local support group for thosewho have received a diagnosis of breast cancer.

Thanks to all of our readers for helping to

support ABCD. Learn more on page 12.

We look forward to continuing to pro-

vide our existing and new communities

with a tradition of service. We promise, as an

organization, to work hard to provide our

customers with the best grocery shopping

experienceperiod. Thank you for making

Sendiks your store of choice.

Sincerely,

The Balistreri Family

Elm GrovE13425 W. Watertown Plank Rd.

Elm Grove, WI 53122(262) 784-9525

Franklin5200 W. Rawson Ave.

Franklin, WI 53132(414) 817-9525

GraFton2195 1st Ave.

Graton, WI 53024(262) 376-9525

mEquon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

WauWatosa8616 W. North Ave.Wauwatosa, WI 53226

(414) 456-9525

WhitEFish Bay500 E. Silver Spring Dr.Whitefsh Bay, WI 53217

(414) 962-9525

CominG soon!

GErmantoWnN112W15800 Mequon Rd.

Germantown, WI 53022

GrEEnFiEld7901 West Layton Ave.Greenfeld, WI 53220

ope 7 .. 9 p..

www.ee.c

welcome

A Tradition of Serving

The Balistreris rom let to right: Nick, Ted,Margaret (Balistreri) Harris, and Patrick.

Cassandra Horten (pink) rom First StageChildrens Theater and Bridget Clementi(purple) rom the Childrens Hospital oWisconsin receive the donation checks rom thespring and summer 2007 issues o Real Foodmagazine sales. Pictured with Margaret Harris.


3/13



Sendiks Food Marketcommunity education

In the ExhibitClassic Delivery TruckChildren can pick apples in the pretend

orchard, collect them in crates, load their

produce in a kid-sized Sendiks Food Mar-

ket delivery truck, and climb into the cab to

deliver their produce to the market.

Fresh Produce

Little shoppers can sort and match different

fruits and vegetables in the produce depart-

ment, weigh fresh items on the hanging

scale, and stock the faux iced shelves. Iffreshly squeezed orange juice is on the

shopping list, then a push of a button sends

the juicer whirring so that shoppers can

fill their juice containers.

Deli/Meat Counter

Kids can serve the next customer at the

meat counter by changing the digital now

serving display, calling the next number,

and helping them with their meat, poultry,

and seafood selections. At the deli, a variety

of prepared food selections can be packaged,weighed on the digital scale, and made to

go. Specialty sandwiches can be made to

order at the delis sandwich stacking station,

and the soup of the day can be ladled from

the tureen.

Grocery Shelves/Freezer & Cooler

Whether shopping for staples or collecting

items from a prepared grocery list, children

can grab a basket or cart and shop for dry

and canned goods or todays newspaper

in the grocery aisles. Helpful stockers can

wear an apron, and graphics featured onthe shelves will aid them as they group and

restock grocery items in the correct place.

The smell of ground coffee will fill the air

as coffee beans are poured into the pretend

coffee grinder, the dial is set to the desired

fineness, and the button is pushed to grind.

The freezer and cooler, complete with slid-

ing doors, hold some favorite household

itemsmilk, cheese, pizza, and brats.

Bakery Counter

Shelves are filled with an assortment ofbaked goods, including loaves of bread,

rolls, muffins, and cupcakes. For that special

occasion, children can arrange and assemble

the pieces of a special cake-shaped puzzle,

flipping it over to choose Happy Birthday

or Congratulations.

Floral Department

Children can mix and match different

kinds of flowers to create their own floral

bouquets and practice tying a bow to secure

their creation.

Checkout Lane

Cashiers at the checkout have a work-

ing register with play money, a scanner

that beeps, and a phone that can call the

deli department or other businesses in A

Trading Place. Children will learn money

management skills as their purchases are

totaled and they pay the cashier. Purchases

are placed in a bag, and then slide down a

chute to be collected, sorted, and restocked

in the market.

The child-sized pretend grocery store at the Betty Brinn Childrens Museum is modeled after areal Sendiks Food Market.

Special WinterActivities

Curious GeorgeTM: Lets Get

Curious! Exhibit sponsored

locally by the Northwestern

Mutual Foundation

Through June 1

Discover Curious Georges favorite

places, including a park, construction

site, farm, and even a rocket ship as

you have fun learning about math

and science.

Valentine Ice Cream Social

presented by

Sendiks Food Market

February 9 from 11 a.m. to 4 p.m.

Free with regular paid admission.

Build your own delicious sundaes and

enjoy fun games and prizes at Sweet

Stops sponsored by Breadsmith, GG

Golden Guernsey Dairy, and Sargen-

to Foods. Families can receive a free

admission pass to this event by pur-chasing select vendor sponsor prod-

ucts at Sendiks Food Market. Visit

www.bbcmkids.org for details.

Little Sweetheart Dinner Dance

February 9 from 6 p.m. to 9 p.m.

Dress up for a special night out with

your little Valentines! Enjoy dinner,

ice cream, and sweet treats galore at

this annual museum fundraiser. Tickets

are $45 per adult and $25 per child.

Children younger than 1 year are free.Museum members receive a discount.

Advance reservations are required and

can be made by calling (414) 390-

KIDS (5437), ext. 240. Proceeds ben-

efit the museum.

Wauwatosa Savings Bank and

FOX 6 Neighborhood Night

Enjoy free admission on the third

Thursday of each month from

5 p.m. to 8 p.m.


5/13SFM realfood spring2008

Sendiks Food Marketmeat the staff

When you visitthe Sendiks

store in Elm

Grove, walk past the

meat counter, and see a

smiling guy that reminds

you of a teddy bear, thats

the meat department

manager Al Kingsrieter. Al used to work

for the Sendiks in Whitefish Bay, and when

Sendiks was preparing to open a new store in

Elm Grove, Al was asked to head up the meat

department. Undoubtedly Als 20 years ofexperience had a lot to do with his selection,

but its his focus on customers and quality that

closed the deal. When I spoke with Al on the

phone to find out what hes all about, I was

immediately struck by his easygoing manner.

Al told me that he was originally recom-

mended to Sendiks by a vendor. He got a call

from Ted Balistreri, they met, and that wasthatI joined Sendiks. Al worked about

three years at Whitefish Bay and learned

the Sendiks approach to the meat business.

I asked what was unique about the Sendiks

approach based on his past experience. Its

the standards they have set for quality prod-

ucts and taking care of customers. Another

thing is the working environment they main-

tain. You feel like you are part of a family and

not just another employee on the payroll.

Als philosophy on running his meat

department is interesting. He said, I workto teach the people on my team to do my

job. I would be very proud if some of my

guys are selected to run meat departments

in future Sendiks stores. At one point

early on, Al thought he might want to be

an architect, so I asked why he stayed in the

food/meat business. It was simple. I loved

my work and was having fun, so I stuck withit. Its been great. No regrets here.

I spoke with Al about the difficulties of

opening a new store. Oh yeah! It was hard

work and stressful at times but it was a lot

of fun too, and theres something neat about

having a brand new department with brand

new equipment.

The things Al likes best about working at

Sendiks are the freedom and flexibility he has

to try new things and respond to customer

suggestions and requests. They encourage cre-

ativity and support us when we experiment tofind new things our customers might like.

Al also loves the full service meat counter

where you get to actually work with custom-

ers and get to know them on a person-to-

person level. Its great and Im having fun.

I have a great team of people to work with.

You really cant ask for more.

MeeT Al KingsreiTerMeat DepartMent Manager, elM grove

Fred was only

fourteen years

old when he

went to a small grocery

store in his hometown

of Marathon, Wiscon-

sin to buy some candy.

They must have seen

something special in young Fred, because they

offered him a job on the spot. Thirty years later

Fred is the manager of the meat department

at Sendiks in Franklin. With all those years inthe business you might think Freds energy and

enthusiasm would be tapering off. No way. Just

talk with Fred for a minute and its clear hes

having fun and loves his work.

Fred actually worked to setup Franklins

(Sendiks newest food market to date) meat

department from the ground up. He said the

most challenging part of the process was

selecting the products his customers wanted

to see in the meat case. Each Sendiks caters

to the special preferences of their custom-

ers. We were brand new so we spent a lot

of time making sure we selected the items

that our customers would prefer.

Freds philosophy in running a successful

meat department is straightforward. Its got

to be clean, organized, and the products have

to be the freshest and best quality available.

Undoubtedly the clean and organized part

came from his first job in a meat department as

a clean-up person. As for freshness, Fred stress-

es to his crew that If it isnt the freshestwe

dont want our customers to have it.

One-on-one contact with the custom-ersthats my favorite part of the job. I just

love being able to make things right for

the customer and getting to know them

on a first name basis. I asked Fred exactly

what that meant. He said it meant helping

someone find just the right cut of meat, and

helping them know how to prepare it so its

perfect when they serve it.

Fred talks about his crew with obvious

pride and said, We get the work done, but

we have fun too. I think the customers really

feel it when we are having fun serving them.

It helps make their whole shopping experi-

ence at Sendiks pleasurable.

Having spent time working in other stores

over his career Fred said, Whats really

unique about Sendiks is that it feels like an

old-time small town market. Its the old-fash-

ioned way of doing business, knowing your

customers, and taking time to make things

right for them. Even though we are growing

and adding new stores, its kind of unique

that we still have that small town market feel,

and thats just the way I like it.If Fred werent a meat cutter what would

he like to be? Without even having to think

about it he said, a chefI always enjoyed

cooking and learning about different foods

and how they are prepared. Maybe someday

Ill head back to school to become a chef.

After all, it would be a great complement

to my experience with meat.

For now, though, Fred has more than enough

to keep him busygrowing his department at

Franklin, getting to know the shoppers, and

making it right for his customers.

MeeT Fred springerMeat DepartMent Manager, Franklin

BY TOM TAYLOR



Sendiks Food Marketmeat department

lamb is a popular meat selection in the healthy Mediterranean

diet. If you havent had it lately, spring is the perfect time to

give it another shake. Its a good source of iron and an excel-

lent source of zinc, not to mention protein and various vitamins.

When choosing lamb, look for cuts with firm, creamy white fat.

The flesh will range from pale pink to light or dark redbaby lamb

will be pale pink and regular lamb will be pinkish-red. Generally, the

darker the color, the older the lamb and the stronger the flavor.

There are many different lamb cuts, suitable for a casual meal orspecial occasion. Here are some of them:

Breast:This is one of the most economical cuts and is quite versatile.

It can be roasted on the bone, boned, stuffed and rolled, or used for

burgers or kebabs when well trimmed. Strips are ideal for barbecues.

Flank: A tougher cut from the loin area, this is usually sold as

ground lamb.

Foreshank: Also known as lamb shanks, this flavorful cut is

good for slow roasting, stewing, and braising. Shanks are most often

cooked in liquid until the meat starts separating from the bone.

Leg: This prime cut with little fat is one of the more expensive

cuts and is probably the most versatile. Its excellent for roasting

and is often cut into lamb steaks that can be fr ied, grilled, or cubedfor lean kebabs. If the bone is removed it can be treated like beef

and cut into lean steaks. Leg steaks with the bone still in are called

middle leg. A whole leg can serve six or more.

Loin: The tenderest part of the lamb, this is where loin chops,

medallions, noisettes, and roasting cuts come from. Somewhat leaner

than rib cuts, care must be taken to not overcook loin cuts so they

dont dry out. Delicious roasted, the smaller cuts are also excellent

for frying and grilling.

Neck: One of the tougher cuts, this is generally sold for stew-

ing or made into ground meat. Pieces are suitable for long, slow,

moist cooking.

Rack:A rack of lamb is a tender and flavorful cut, and is oftenmore expensive than other cuts. Its suitable for dry-heat cooking,

such as roasting or grilling. This cut has a layer of fat that can be

trimmed down but is best left on when roasting since it melts

and bastes the meat during cooking. Racks often receive showy

treatment and can be Frenched, which means the upper ends of

the bones are scraped clean of meat and fat, exposing the bones.

This method can be used to create a crown, with two racks tied

together to form a circle and the middle filled with stuffing. One

rack of lamb can usually serve about three people.

Scrag: The scrag end or neck end is one of the tougher and

cheaper cuts. Its usually more fatty than others and sold chopped

or diced for use in stews and casseroles.

Shoulder: This is often sold as two separate joints, the blade

and knuckle. The whole shoulder is sometimes called square cut

which consists of the arm, blade, and rib bones. Tougher and more

flavorful than the loin or hind leg, shoulder is suitable for roasting

and is available boned and rolled. Shoulder meat is also sold tr immed

of fat and cut into cubes for casseroles, curries, and kebabs. Shoulder

chops can be pan-fried, grilled, or braised.

However you prepare your favorite cut, a meat thermometer

is the best guide for checking doneness. The USDA recommendscooking lamb patties and ground lamb, such as meatloaf, to 160F.

Steaks and roasts may be cooked to 145F for medium-rare, 160F

for medium, or 170F for well done.

Another cut of natural lamb that Sendiks features is a boneless

leg roast. This is a whole muscle seamed from the leg that

weighs an average of two pounds. This is perfect for lamb

lovers with smaller groups. They are easy to prepare and

combine well with your favorite fresh herbs and seasonings or

marinades. All of the lamb Sendiks features is processed locally

from Strauss Lamb and Veal in Franklin, Wisconsin.

Lamb TimeFlavorful lamb brings freshoptions to the dinner table.



Sendiks Food Marketgeneral merchandise

ith environmental and energy con-cerns growing at an exponential

rate, we all want to do whatever we can to

help save the environment and conserve

energy. Unfortunately, going out and spend-ing $24,000 on a new hybrid automobile

may not be practical for all of us. Fortunately,

there is something simple that we can do that

will save us money in the long run and most

importantly, help out the environment! Just

change some light bulbs. Making the switch

from your old incandescent light bulbs to

new compact fluorescent light bulbs (CFLs)

will not only save you a ton of money in

the long run, but it will really help out the

environment in more ways than one.

MisconceptionThe compact fluorescent bulb had a rough

introduction into the consumer industry.

Years ago, all CFLs were large, ugly bulbs

that were not only really expensive but also

took forever to start up and even longer to

warm up. The least attractive part about these

bulbs was the hard blue or white light that

they emitted. Today however, CFLs start and

warm up quickly and are available in all types

of color temperatures such as daylight, cool

white, white, or warm and soft white to

name a few. The real way to measure the color

temperature of a CFL is in units of Kelvin

(K). For instance, the light that many of us are

used to from our incandescent light bulbs is

a warm and soft white light that has 3,000K or less. The CFLs that we sell in our stores

are all bulbs that emit a similar light to this

except for our daylight models.

SavingsWhile you are shopping in our general

merchandise aisles and come across the

CFLs, you may be surprised by their price

tag. The CFLs Sendiks sells are made by

Sylvania and range in price from $2.49 for

a 13 watt (60 watt equivalent) to $11.99

for our 3-way bulbs. When you comparethese costs to those for traditional bulbs,

you would be paying $2 less for an

incandescent 60-watt bulb

and $10.50 less for

a 3-way bulb. While

you think about the

fact that the incan-

descent bulbs cost

80 to 90 percent

less than CFLs, also

keep in mind that

the CFLs use roughly

only 22% as much energy as the equivalent

incandescent bulb. In addition, a standard

incandescent bulb will last between 750 and

1,000 hours (under normal circumstances)and a CFL will last between 6,000 and

10,000 hoursor 10 times longer! Many

variables come into play when determining

the life expectancy of a CFL. These bulbs

are designed to run for longer periods of

time (such as 3 hours or more) but little loss

in life should be noticed if used for at least

15 minutes at a time. Simply put, the longer

you leave a CFL on and the less frequently

you turn it on and off, the longer it will

last. If you do the math you can imagine

how much you can save over time, both onyour electric bill and on the cost

of replacing bulbs.Seeing the light with florescent blbscan save money and the environment.

W

Seein theLitBY PAuL DOTY



Sendiks Food Marketgeneral merchandise

The EnvironmentCFL light bulbs have received criticism due

to their mercury content. Many people have

heard about the case of a resident of Ells-worth, Maine who was charged over $2,000

by a cleaning service to clean up one broken

CFL. The truth is that a CFL contains one

hundred times less mercury than an average

dental amalgam filling or mercury ther-

mometer. Several retail outlets such as Ace

Hardware allow you to simply drop off your

old CFLs to be recycled. This process recov-

ers over 95 percent of the mercury inside

the bulb. The real issues with mercury lie in

the hundreds of United States coal power

plants that are the largest manmade con-tributor of mercury into the environment.

According to the Earth Policy Institute in

Washington, DC, a nationwide switch to

CFLs would permit the closing of 80 of the

nations coal power plants. The Energy Star

program states that if each home in Americareplaced one incandescent bulb with a CFL,

the energy savings would be equivalent to

that needed to light three million homes

and the greenhouse gases prevented would

be the same as those emitted from 800,000

automobiles. For more information about

CFLs visit www.energystar.gov.

ApplicationsCFLs now come in all the shapes and sizes

that you are used to with incandescent

bulbs in order to fit all the different typesof fixtures in your home. Dimmable CFLs

are also becoming more and more popular.

The average CFL is designed to work most

efficiently in temperatures above 0 degrees

Fahrenheit. For this reason, you may want

to look for CFLs designed for colder cli-mates for all your outdoor lighting needs

because a standard CFL may not start up

and will have a much shorter lifespan in

colder weather.

This last Christmas, my brothers and I

took an inventory of all the light bulbs in

our grandparents home and, as a present,

replaced all of their incandescent bulbs

with an equivalent CFL. We did this incon-

spicuously to see if our grandparents would

notice any difference. They could not tell

at first but they did about three weeks laterwhen the electric bill came. CFLs can be

the gift that keeps on giving.3



Sendiks Food Marketproduce row

With a knack for adding flavor to

an array of foods, onions pop up

in recipes almost as often as salt

and pepper. These versatile vegetables can

be grilled, sauted, pickled, boiled, baked,

fried, and moredishes just wouldnt be

the same without them.

While you may think an onion is an

onion, there are subtle differences betweenthe different categoriesthe basic group-

ings are the familiar dry storage onions, fresh

spring/summer sweet varieties, and green

onionsand even within them.

Fresh onions are available in yellow, red, and

white throughout their season, usually March

through August. Often referred to as sweet

onions, these are typically sweeter and milder

than storage onions because of their higher

water content. Their delicate taste works well

for salads and lightly cooked dishes as well as

dips and salsas. Sliced, theyre a great comple-ment to burgers and sandwiches. Sweet onions

are usually larger than storage onions and more

susceptible to bruising. There are several dif-

ferent varieties, which are often named for the

region in which theyre grown: Vidalia, Walla

Walla, Sweet Imperial, Texas Spring Sweet,

Oso Sweet, Arizona, and Maui.

Storage onions have multiple layers of thick,

papery skin. These mature onions, which are

available year-round, have intense flavor and

are the best choice for dishes that require

longer cooking times and more flavor. Theversatile yellow onion is the go to variety

when a recipe just calls for onion. It has a

higher sulfuric compound (the stuff that makes

your eyes tear) so are more strongly flavored

than the other colors. Usually too pungent to

eat raw, yellow onions turn a rich, dark brown

when cooked and become milder and sweeter.

The red onion has a sweeter flavor and is a

good choice to use fresh or in grilling and

charbroiling. White onions are the traditional

onion used in classic Mexican cuisine since

they have a cleaner, tangier flavor than yellow

onions. They turn a golden color and have a

sweet flavor when sauted. High heat makes

onions bitter, so when sauting them, make

sure to always use low or medium heat.

To reduce tearing when cutting onions,

first chill them for 30 minutes. Cut off the

top and peel the outer layers, leaving the

root end intact. The root end has the largest

concentration of sulphuric compounds thatmake your eyes tear.

When purchasing storage onions, look

for dry outer skins free of spots or blemishes.

They should be heavy for their size and there

shouldnt be a noticeable scent. Store them in

a cool, dry, ventilated placenot in the refrig-

erator. And dont store whole onions in plastic

bags; lack of air movement reduces storage life.

Fresh onions are more delicate than storage

onionsstore them in a well ventilated cool,

dry place or the refrigerator. Chopped or sliced

onions can be stored in a sealed container inthe refrigerator for up to seven days.

Green onions have a small white bulb and

green stalks that are long and straight; both

parts are edible. Theyre usually eaten raw,

but can also be gr illed or sauted. Though

green onions are often referred to as scal-

lions, true scallions generally have a straight

rather than bulbous base and a milder flavor

than green onions. Theyre available year-

round but are at their peak in spring and

summer. Leeks look like large green onions,

but have a more complex flavor. Chives arean herb related to the onion and leek. The

slender greens are hollow and have a mild

onion flavor. Snip them with a scissors to

add pieces to spreads, toss in salads, or add

to cooked dishes towards the end of the

cooking process to retain flavor.

With only 30 calories per 1/2 cup serving,

fresh and storage onions are sodium-, fat-,

and cholesterol-free, and provide dietary

fiber, vitamin C, vitamin B6, potassium, and

other key nutrients. They also contain an

antioxidant which studies show may protect

against cataracts, cardiovascular disease, and

cancer, as well as a variety of other com-

pounds that have been linked to lowering

blood pressure and cholesterol levels. Since

the average American eats 21 pounds of freshand storage type onions per year, according

to the National Onion Association, were

not only getting a flavorful addition to our

diet but a health boost to boot.

VersatileVegetablesOnions are an essential vegetableto add flavor to most any dish.

Creamy Onion DipMAKES 13 CuPS

2 cup finely chopped onion

1 tablepoon olive or vegetable oil

1 teapoon paprika

1 cup regular or light our cream

salt and pepper, to tate

Heat oil in large skillet. Add onion; cook over

medium heat stirring often, 3 minutes, or

until barely tender. Stir in paprika. Combine

onion mixture and sour cream in medium

bowl. Add salt and pepper, to taste. Cover;

refrigerate until ready to serve.

To serve in onion bowl: Cut off top third of

large red onion. Trim small edge off root

end to make flat support. Peel onion. Scoop

out inner layers, leaving outer two layers

intact. Spoon dip into hollow onion.


10/13


11/13SFM 0 realfood spring2008

Sendiks Food Marketseasonal celebrations

s

t. Patricks Day has come to be

associated with everything Ir ish and

anything green. In Ireland, mostbusinesses (with the exception of restaurants

and pubs) are closed in honor of St. Patrick

on March 17. While its not a national holi-

day here, even folks who arent Irish often

find its fun to celebrate the day. As with any

party, food is central to the celebration. You

can host a St. Patricks Day dinner or party

with just a couple classic dishes.

Irish soda bread is a traditional staple and

is easy to make. More than a century and

a half ago, out of necessity, it was common

to make bread using baking soda ratherthan yeast in areas of rural Ireland. This

means it can be made rather quickly, to

be served warm either before or with the

meal. You can also add raisins or nuts to

make it more of a dessert bread. There are

many versionssome are sweetened with

sugar, and some cooks

may add caraway seeds

or cardamom. But one

ingredient all recipe

versions have in com-

mon is buttermilk. Thebaking soda has to be

combined with some-

thing acidic in order to

do its work, and but-

termilk does the trick.

Corned beef and

cabbage is a classic core

of a St. Paddys meal.

Just keep in mind that

for tender, flavorful

corned beef, you will

need many hours for it

to cook. Corned beef is beef brisket that is

cured in a salt brine. (The meat stays pinkish

red even after cooking due to this curingprocess.) Its often boiled with seasonings

such as peppercorns and bay leavesmany

corned beef briskets come with a seasoning

packet. Carrots and potatoes often accom-

pany this meal, and a mustard sauce is a

traditional condiment for corned beef.

Before these classics, you can start your

meal with an appetizer of Irish cheese

accompanied by nice crusty bread. Dub-

liner cheese is a good option. A sweet,

mature cheese, it has a distinctive tang that

combines the sharpness of mature cheddar,nuttiness of Swiss cheese, and a bite of Par-

mesan. There are also aged Irish cheddars

that would be a delicious choice.

Sweet treats to top off the meal can consist

of any number of green frosted items such as

cookies, cupcakes, or even green pie.

Eeryone is a wee bit Irish onSt. Patricks Day. This easy-to-prepare

classic meal kicks off the party.

GoinGgreen

Corned Beef and CabbageSERvES 4 TO 6

3 pounds corned beef brisket

with spice packet

10 small red potatoes

5 carrots, peeled and julienned

1 large head cabbage,

cut into small wedges

Place corned beef in large pot and cover with

water. Add spice packet. Cover pot and bring toa boil, then reduce to a simmer. Simmer approxi-

mately 50 minutes per pound or until tender.

Add whole potatoes and julienned carrots,

and cook until vegetables are almost tender.

Add cabbage and cook 15 minutes more.

Remove meat and let rest 15 minutes.

Transfer vegetables to a bowl and cover to

keep warm. Slice meat across the grain and

place on platter with the vegetables. Serve

with mustard or horseradish if desired.

Irish Soda Bread

with RaisinsMAKES ONE LOAF2 cups unsifted all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

teaspoon salt

3 tablespoons butter, softened

cup dark seedless raisins

1 cup buttermilk

1 tablespoon butter, melted

Preheat oven to 375F. Lightly grease the sur-

face of a small baking sheet with solid vegetable

shortening. Set aside until bread is shaped.Sift flour, sugar, baking powder, baking soda,

and salt together into a large bowl. Add soft-

ened butter and cut into flour mixture, using a

pastry blender or fork until mixture looks like

fine crumbs. Add raisins and toss thoroughly.

Pour buttermilk into flour mixture. Gently

toss mixture together with a fork until all dry

ingredients are just moistened. Do not over-

mix. Gather flour mixture together by hand

and press firmly into a ball. Place dough on

a lightly floured pastry cloth or board and

knead gently with the palms of your hands

until dough is smooth (about 1 minute).Shape into a smooth round ball and place

on the prepared baking sheet.

Flatten dough with your hands into a

circle that is about seven inches in diameter.

(Dough will be about 1-inches thick.) Slice

an X about half-inch deep into top of

dough with a large floured knife.

Bake 30 to 40 minutes, or until top is

golden brown and loaf sounds hollow when

tapped on the bottom and sides with a

wooden spoon. Remove and place on wire

rack to cool. Brush top with melted butter

and later, dust with flour.



Sendiks Food Marketwine

After years of sitting quietly while

taking a backseat to the ever-popu-

lar Chardonnay, Riesling has been

kicking the headrest and making a little noise

lately. Germanys native grape, Riesling is one

of the best and most versatile white wine

grapes. Able to make impeccable dry winesor delicious sweet dessert wines, Riesling

has a spicy, fruity flavor sometimes described

as having hints of peach or apricot. And if

youre looking for a wine with staying power,

many Rieslings have the ability to age in the

cellar for decades.

This hardy frost-resistant grape grows

well in cooler climates. Wines from its

homeland can range from dry Kabinetts to

super-sweet late harvest styles such as Spt-

lese and Auslese. Mosel-Saar-Ruwer and

Rheingau are among the areas that makewines of note and are often used as bench-

marks for Rieslings from the New World.

Excellent Rieslings are also made in Frances

Alsace region, which produces wines that

tend to be drier than their German coun-

terparts. Northern Italys Alto Adige region

also produces Rieslings of note.

Washington state, Oregon, and New York,

especially its Finger Lakes region, have had

good luck with Riesling. Finger Lakes Ries-

lings may be considered some of the best

produced in this country and can have hintsof lime, minerals, and tropical fruit flavors.

They may be light and easy drinking or

complex and age-worthy wines that range

from dry or off-dry to sweet late-harvest

or ice wines. Washington state is a good

home for this grape, and its offer ings have a

characteristic hint of tangerine aromas and

flavors of apple, lemon, or dried apricots and

a crisp acidity. California Rieslings today are

more delicate and lighter than in years past

and are medium-sweet wines often made

in the German style.

Australian Riesling tends

to be drier than the German

Riesling yet still has the char-

acteristic complexity and zest.

The long, cool autumns in

such areas as Eden and Clare

Valleys help produce some ofthe best offerings from Down

Under, which have also been

known to develop with age

into complex wines. Mel-

bourne and Margaret River

are also producing some good

options. The Aussies were the

first to seal with screw cap

closures on a large scale and

started with Riesling, so expect to open

many of these wines with a twist.

Riesling pairs extremely well with a varietyof food, including Chinese and other spicy

Asian cuisines, since its slight sweetness strikes

a nice balance. For the appetizer course,

Riesling works well with a range of cold

meats, fresh salads, neutral hard cheeses, and

smoked fish. A rich pt or soft cheese can

pair beautifully with an older, sweeter style

such as Sptlese (which means the grapes

were picked at least seven days after regular

harvest in order for them to ripen longer,

therefore developing more sugar). For the

main course, Riesling is a perfect match forpork, poultry, and veal, as well as sauted,

broiled, or grilled seafood. It also pairs nicely

with homeland favorites such as sauerkraut or

Alsatian smoked ham. To top off a meal, late-

harvest Riesling or ice wine can be a dessert

itself, but the sweeter styles also complement

treats that arent overly sweet, especially those

made with apples, peaches, plums, pears, or

apricots. A wine this food-friendly and versa-

tile shouldnt need to ask, Are we there yet?

If youre willing to take it for a spin, youll

find it has arrived.

Great Grape

reViVal

Riesling to Try

Guv aolf schmi nieeie

rehbch splee 2005

Rheinhesses, Germany Just

what youd expect from a German

Sptlesefull-bodied, honeyed melon

flavors with an extra dose of zesty

acidity keeping its focus and creating

a wonderful balance with its sweet

fruit, achieving a great balance rarely

seen at this price point. $9.99

domie Wchu Feepiel

tee rielig 2006 Austria

Dry and fragrant with rich tropical

citrus and beeswax flavors, this is awonderful food wine. Pair with light

salads, fish, poultry, and your favorite

spicy Asian dishes. $15.99

Jcob Ceek rielig Australia A

staff favorite for a steal, this Aussie

dry style Riesling is made for easy

drinking and priced for the everyday

affair. Easy on its own or great with

lighter foods. $6.99

Prices are for 750 ml and may be

subject to change.


13/13

Sendiks Food Market

ABCD: After Breast Cancer Diagnosis is proud to

again partner with Sendiks Food Market to let

those affected by breast cancer know that help,

hope, and support are available through ABCD.

This grass-roots nonprofit organization was founded in

1999 by a group of Milwaukee area breast cancer survivors,

led by former television journalist Melodie Wilson. They

saw a need among breast cancer patients and their friends

and family for free, personalized information and one-to-

one support, and set about filling that need.

Since last being featured in this magazine more than twoyears ago, ABCD has broadened its reach both north and

south, training mentors in Racine, Kenosha, and Green Bay.

ABCD also has provided special culturally focused training

in the African-American community, and soon will train

mentors in the Native American community as well.

ABCD has more than 200 mentors who have provided

support for nearly 3,000 breast cancer patients and their

friends and family members. On this page, youll find

examples of some of the mentors and participants who

have been connected through ABCD.

ABCD is funded by contributions, grants, and work-

place giving through Community Health Charities. It isnot affiliated with any health care provider or institution

but works with all to provide its unique services to people

affected by breast cancer.

If you or someone you know has been touched by breast

cancer please call ABCD: After Breast Cancer Diagnosis

at (414) 918-9222. Youre welcome to check out ABCDs

website at www.ABCDmentor.org.

ABCD: Help, Hope & Support

for Breast Cancer Patients

community support

the power of one-to-one

Gertie Payne (left) found that her ABCD mentor, Camellia Givens, gave herhope that she could survive breast cancer.

When Dixie Yeck (left) was diagnosed with breast cancer, her husband, Mike, wasin Iraq. Dixie calls ABCD mentor Teri Frailing her lifeline during that tough period.

Diagnosed with breast cancer when she was only 37, Angela Edwards (left)

found great reassurance in her ABCD mentor, Nancy Schiro.

sendik's real food magazine - spring 2008

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