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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 GErmantown N112W15800 Mequon Rd. Germantown, WI 53022 (262) 250-9525 GraFton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525 GrEEnFiEld 7901 W. Layton Ave. Greenfield, WI 53220 (414) 329-9525 mEquon 10930 N. Port Washington Rd. Mequon, WI 53092 (262) 241-9525 nEw BErlin 3600 S. Moorland Road New Berlin, WI 53151 (262) 696-9525 wauwatosa 8616 W. North Ave. Wauwatosa, WI 53226 (414) 456-9525 wEst BEnd 280 N. 18th Avenue West Bend, WI 53095 (262) 335-9525 whitEFish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525
h e h o l i d ay s a lway s come with many memories and emotions. It’s a time to be with family, reflect on the past year, and be thankful for all we have. It’s also a time when we strive to do a little extra for those who are not as fortunate. Each holiday season, it gives us joy to see and hear great stories of people helping people and neighbors helping The Balistreri family: Patty, Nick, Margaret (Harris), neighbors around our com- Salvatore, Ted, and Patrick. munity. While the holidays focus our attention on the needs of our one support is being offered to those suffering from breast cancer, young children communities and the generous works being done, there is a need for support at are reaching their full potential, and fewer families are going hungry. You amaze us! all times during the year. Our charity partner this issue is again As Sendik’s customers, you have shown the MACC Fund. All proceeds from the your understanding of that time and again sale of this magazine will go directly to with your unbelievable support for local this very special charity. We will also be charities. By purchasing this magazine and participating in many other in-store events, selling the MACC Fund Stars again in our you demonstrate generosity, compassion, stores.You can see the design of this year’s star, and read more about the MACC and kindness. In the past 12 months, you helped raise more than $275,000 for our Fund, on page 16. Thank you for helping to spread holiquarterly charity partners: the MACC Fund (Midwest Athletes Against Child- day cheer throughout the year. It is our hood Cancer), ABCD: After Breast Cancer privilege to serve you. Diagnosis, Penfield Children’s Center, and Sincerely, Feeding America Eastern Wisconsin. Because of you, important research is being done on childhood cancer, one-on- The Balistreri Family
Steve Cain (left) and Chris Holmes (right) of Penfield Children’s Center accept a donation on behalf of Sendik’s and its customers collected from summer Real Food magazine sales and other in-store events. Pictured with Margaret Harris of Sendik’s.
www.sendiksmarket.com real food 9
Sendik’s Food Markets
Spain’s popular sheep’s milk cheese
while americans most often think of cheese coming from cow’s milk, in other parts of the world, cheese made from sheep’s milk is very popular. manchego (pronounced mahn-Chay-goh), which is spain’s most famous cheese, even 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 distinctive mellow, nutty flavor.
• The two types that are most commonly exported are
curado, which is aged between three and four months, and viejo, which is aged longer. The maturation and aging has a big impact on flavor.
• Curado is a smooth, easy-eating cheese that can give an interesting
spin to a sandwich or a salad where you might usually use cheddar, or it can perk up soup. You could have a Spanish “hot dog” and serve spicy chorizo sausage in a bun with grated Manchego cheese or give a beef burger this Spanish accent. Or, try a tomato and olive pizza with Manchego. It’s a versatile cheese and melts well in heated dishes.
• Viejo has a more intense flavor and is often enjoyed on its own rather
than as part of a meal. Serve it on a large platter with other classic Spanish items such as Serrano ham, green olives, and with dulce de membrillo—the sweetness of the classic quince paste is a good counterpoint to the sharpness of the cheese. Crusty bread ties the platter together.
• If serving with wine, select something with body, such as Tempranillo from
Rioja, to give it a chance against the stronger cheese. Jerez sherry is a great partner, or even a Manzanilla if you like that particular delicate sherry taste. Try sparkling Cava or Muscat with young Manchego.
• On the outside, Manchego has an inedible rind with a traditional
herringbone basket weave pattern on it, which apparently harkens back to when the cheese was wrapped in sheets of woven grass millennia ago. On the inside, it’s got plenty of protein and no carbs—good for building muscles—and a great amount of calcium and vitamin A—good for building bone strength. Also, sheep’s milk cheese contains lower levels of lactose (the naturally occurring sugar in milk) than cow’s milk cheeses so may be more easily digestible for some people.
10 real food winter 2012
Sendik’s Food Markets
food and wine
Wine teams up with football party fare for a winning combination.
or many of us, fall means good food, friends, and football. And just like Thanksgiving means turkey and cranberries, a football party includes certain beloved standbys—from spicy chili and zesty chicken wings to burgers and pizza. This year, though, why not pass on the keg and bring wine to the party? Football party fare serves up a wide range of flavors that can match just as well with wine as it does with the usual beer selection. Karen Page and her husband, Andrew Dornenburg, James Beard Award-winning co-authors of What to Drink with What You Eat and The Flavor Bible help you tackle pairing wine with a selection of football party favorites that will make you forget whether your team won or lost. ChiCken wingS (Buffalo and BBQ): There are few things better than bubbles to cleanse your tongue of spice and heat. But this isn’t the time for fine Champagne. Try an ice-cold Prosecco instead. Chili: Try a relatively lighter-bodied, fruity California Zinfandel, a Côtes du
Rhône, or a Syrah-based red wine. ChipS and SalSa /QueSadillaS: Especially if guacamole is on the table, pair your tortilla chips and salsa with a chilled Torrontes from Argentina. Or go with a nice, cold Spanish Cava. deviled eggS: Sparkling wine often goes well with eggs—try either Cava or Prosecco on game day. A nice Sauvignon Blanc will do the trick, as well. haMburger /CheeSeburger: All-American hamburgers go well with all-American wines like Zinfandel.With cheese and bacon, consider a Spanish Rioja. MeatballS/SauCe: Tomato sauce calls for an acidic red—from Italy, better yet. Go for Chianti or another Sangiovese-based wine. pizza • Pepperoni/Sausage: Go with an Italian Barbera or a classic like Chianti. • Veggie: If you like your pizza with peppers and onions, try a Cabernet Francbased red wine, or a Sauvignon Blanc if you prefer white.
• Supreme: When you’ve got everything but the kitchen sink on your pizza, consider an Italian Prosecco, especially a pink (rosé) Prosecco if you can get your hands on one! It goes with virtually everything. SauSage / hot dog: Pour a slightly chilled Beaujolais—or if you’d like a white, try an off-dry Riesling. SubMarine SandwiCheS: Consider a chilled rosé wine—it’s an incredibly flexible style that can make peace with virtually any meat, cheese, or condiment on a sub. veggieS and dip:Try a Sauvignon Blanc, especially if it’s an herb-based dip— the herbs in the dip will cancel out those in the wine, playing up the wine’s fruitiness. If the game-day table includes a selection of these dishes, guests will certainly want to sample a variety of tasty tidbits, so what wines can play nice with a plateful of these foods better than others? “We’d go with a chilled Prosecco or a rosé wine. They’re both incredibly versatile,” say Page and Dornenburg. “And if you can find a rare pink Prosecco—all the better!” ■
www.sendiksmarket.com real food 11
Sendik’s Food Markets
Where in the World?
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. The 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.)
Kara, Ginny, and Sandie in Am Timan, Chad, Africa
Kilkenny Castle, Ireland
Karen, Collin, and Rosie in Masaya, Nicaragua
Matt and Kerry in New York, NY
Lexie in London, England
12 real food winter 2012
Sendik’s Food Markets
Aspen, CO Nkokonjeru, Uganda, Africa
Peter and Becky at the Colosseum in Rome, Italy
Cindy, Hannah, Sofie, Bram, and Sam in Nuuk, Greenland
Sidney Sabin, Matthew Parker, Chris Wandsnider, Will Petersen, Nick Piwoni, and Jeremy at Mount Vesuvius in Italy
Rick at Asan Beach Park in Guam
The Spanish Steps in Rome, Italy
Tim and Sally at the Nubble Lighthouse in Cape Neddick, York, Maine
Ron and Christine at the Vasa Museum in Stockholm, Sweden
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Sendik’s Food Markets
Juicy, flavorful roasts are welcome guests at any table.
oasts are a delicious centerpiece for cozy family suppers or celebratory holiday dinners. This time-honored technique cooks food, uncovered by exposure to dry heat, such as in an oven. Simple, sure, but there is no single path to perfect roasting, notes Molly Stevens in her latest book, All About Roasting. It’s a process, a conversation between the cook, the oven heat, and the food. A key step in this chat is pre-salting, advises Stevens—at least eight hours and even better a day ahead, which can transform meat proteins and help them stay juicy during cooking. (About 1½ to 2 teaspoons for a 3-pound chicken, for example.) “Use kosher salt— regular table salt is too fine and would result in over salting. Also, don’t rinse the meat (or poultry) before roasting—the salt will have been absorbed and you don’t want to add excess moisture,” she says. Keep in mind oven temperature from high heat for tender cuts, low heat for tougher cuts, and moderate heat for larger cuts, such as whole turkey. And a big key for successful roasting? “Rest! Roasted meats and poultry are juicier and tastier when allowed to rest anywhere from 5 to 45 minutes before carving (the bigger the roast, the longer the rest),” she says.
Classic Pork Rib Roast (Rack of Pork)
RECIPE AND PHOTO FROM All About RoAsting: A new AppRoAch to A clAssic ARt BY MOLLY STEVENS, © 2012, W.W. NORTON & COMPANY, INC.
A center-cut pork rib roast, still on the bone, may well be the quintessential pork roast. To insure against the lean meat drying out, Molly Stevens lets it sit for a day in a flavorful brine.This adds time to the preparation, but also adds plenty of juiciness and flavor. For best results, brine for at least 18 hours and up to 24. She often serves with an apricot and pistachio dressing and also recommends serving with your favorite chutney, mostarda, or a spiced applesauce. And wine? Deeply flavored Grenache-Shiraz blend from Australia or California Merlot blend.
5 ¹⁄3 2 ¼ 3 2 ¼ 1 cups cool water (about 50°F) cup kosher salt tablespoons brown sugar, light or dark cup honey sprigs fresh rosemary (4 to 5 inches each) garlic cloves, smashed and peeled teaspoon crushed red pepper flakes (4- to 5-pound) center-cut bone-in pork rib roast (6 to 8 ribs), with the chine bone removed or cracked
1. Brine the pork. In a large bowl or a 2-quart measuring cup, stir together the water, salt, brown sugar, and honey and stir until the salt and sugar have dissolved. Stir in the rosemary, garlic, and red pepper flakes. 14 real food winter 2012
PHOTO BY QuENTIN BACON
2. Place the rib roast in a large zip-top plastic bag. (If you don’t have a large enough bag, place the pork in a deep bowl.) Add the brine. If using the bag, press out any extra air, seal, and set in a deep baking dish to catch any leaks that may occur. If using a bowl, add more water if needed to cover the pork and cover with plastic wrap. Chill for 18–24 hours. About an hour before roasting, remove the pork from the brine. Let drain and then pat dry with paper towels. Let stand at room temperature 1 hour. 3. Heat the oven. Position a rack in the center of the oven and heat to 325°F (300°F convection). If you have not already done so, remove the pork from the brine and let sit at room temperature while the oven heats. 4. Sear the pork. Heat a large heavy ovenproof skillet (10–12 inches) over medium-high heat. Place the pork roast fat side down in the skillet and cook until the fat is browned, 5 to 8 minutes. Turn the pork roast (tongs and meat fork are handy tools here) so it sits fat side up. 5. Roast and rest. Transfer the skillet to the oven and roast until and instant-read thermometer inserted into the center of the pork registers 140°F, about 1½ hours. Transfer the pork to a carving board, preferably one with a trough, to rest for 15 minutes. 6. Slice and serve. Carve by slicing down between the rib bones to divide the roast into chops. Drizzle any carving juices over the chops and serve immediately. ■
Sendik’s Food Markets
sian food may be one of your favorite takeout meals, but it’s also easy to make at home—and it’s a great healthy option for weeknights when time it tight but you want a healthy and delicious dinner. Keeping some staples on hand will help: chicken broth, chili paste, hoisin sauce, soy sauce, rice wine or sake, rice vinegar, and sesame oil are some of the basics for many meals. Some fresh ginger and garlic are always good, too. It just takes a little planning and you can whip up your own dishes with whatever you have on hand or try many new recipes such as the following savory option by Asian cooking expert Nina Simonds.
Seared Black Bean Chicken Over Crisp Noodles
4 TO 6 SERVINGS
Fermented, salted black beans and garlic are the basic seasoning for the popular Cantonese lobster sauce. Jarred black bean garlic sauce is available, but the saltiness may vary. Use it sparingly, then add more if necessary. Once opened, it will keep indefinitely in the refrigerator.
1 pound boneless, skinless chicken breasts or thighs, trimmed of fat and gristle 1½ tablespoons minced garlic 2 tablespoons soy sauce 1 medium red onion, peeled 2 red bell peppers, cored and seeded ¾ pound snow or snap peas 6 ounces whole-wheat spaghetti or angel hair noodles 1 teaspoon toasted sesame oil 2½ tablespoons olive or canola oil Black Bean Seasonings (combine in a small bowl) 3 tablespoons fermented (salted) black beans, rinsed lightly and chopped finely, or black bean garlic sauce 2 tablespoons minced fresh ginger 1½ tablespoons minced garlic 1 teaspoon crushed red pepper flakes (optional)
PHOTO BY ROMuLO YANES
1. Cut the chicken into 1-inch squares. Place in a bowl, add the garlic and soy sauce, and toss lightly to coat. Cut the onion and peppers into thin julienne slices. Snap the ends off the snow or snap peas and remove any veiny strings. 2. Preheat the broiler. Bring 3 quarts of water to a boil in a large pot. Add the noodles and cook for slightly less time than directed on the package, until nearly tender. Drain in a colander and rinse to remove the starch. Drain thoroughly and toss with the toasted sesame oil and 1 teaspoon of the olive or canola oil. Spread the noodles out on a baking sheet and broil for 10 to 15 minutes on each side, until golden brown. Alternatively, you may pan-fry the unrinsed noodles in 2 tablespoons hot oil until golden brown. If you do this in advance, you may reheat in the oven at 200°F. 3. Heat a wok or heavy skillet over high heat. Add 1 tablespoon of the olive or canola oil and heat until very hot, about 25 seconds. Add the chicken and cook for about 4½ minutes, or until opaque and cooked through. Remove with a slotted spoon and drain. 4. Arrange the noodles in a large, deep serving dish or bowl. Wipe the pan and reheat with the remaining olive or canola oil over medium-high heat until very hot. Add the Black Bean Seasonings and stir-fry for 2 to 3 minutes over high heat. Add the onion, peppers, and snap peas and stirfry for about 1 minute. Add the Sauce, partially cover, and bring to a boil, stirring occasionally to prevent lumps. Add the chicken and toss lightly to coat. Spoon the mixture over the noodles and serve immediately. Variation: Substitute top round, flank steak, center-cut pork loin, very firm tofu, shrimp, or scallops cut into slices for the chicken. ■
Sauce (combine in a small bowl) 2 cups chicken broth, preferably low-sodium 3 tablespoons soy sauce, or to taste 2½ tablespoons rice wine or sake ½ tablespoon sugar 2 tablespoons cornstarch
RECIPE AND PHOTO FROM simple AsiAn meAls BY NINA SIMONDS, PuBLISHED BY RODALE INC. AVAILABLE WHEREVER BOOkS ARE SOLD.
www.sendiksmarket.com real food 15
Sendik’s Food Markets
The MACC Fund
Hope for Children with Cancer and Blood Disorders Through Research
he MACC Fund, Midwest Athletes Against Childhood Cancer, Inc., started 36 years ago when a two-year-old boy named Brett was diagnosed with leukemia. Brett Doucette, the son of Karen and the colorful Milwaukee Bucks broadcaster Eddie, is now married and living in Arizona. His illness served as the impetus for the MACC Fund to help children with cancer, and in the last nine years, blood disorders like sickle cell anemia and aplastic anemia. The MACC Fund began on the Milwaukee Arena floor on Dec. 10, 1976 during the retirement ceremony for Jon McGlocklin’s number 14 jersey. Since that humble beginning during a basketball game, thanks to the generosity of thousands of people, the MACC Fund has become a source of hope for children and their families. By year’s end, it will have contributed $45 million to research, playing an important role in helping the overall cure rate for childhood cancer to rise from 20 percent to 80 percent. These are impressive statistics, but, more importantly, they represent the lives of children. As impressive as they are, they are far from the MACC Fund’s goal of life for all children battling cancer and blood disorders. The MACC Fund supports research at the Medical College of Wisconsin in the six-story MACC Fund Research Center, at the University of Wisconsin’s Carbone Cancer Center’s in the MACC Fund Childhood Cancer Research Wing of the Wisconsin Interdisciplinary Medical Research (WIMR) Center, and in the MACC Fund Center for Cancer and Blood Disorders at Children’s Hospital of Wisconsin. Research provides hope to a child who is fighting cancer or a blood disorder. That hope is reflected in simple things that many people take for granted. A child battling cancer or a blood disorder
16 real food winter 2012
doesn’t take anything for granted. A trip to the zoo or attending a homecoming dance, prom, and graduations are all sources of celebration but none can compare to birthdays! The people who have supported the MACC Fund throughout the past 36 years have all played a role in these celebrations. It is easy to help the MACC Fund. You can ride a bike, run, hit a golf ball, attend a fashion show, watch a basketball game or a televised auction, volunteer, purchase special grocery items at your favorite Balistreri Sendik’s store, buy a TODAY’S TMJ4 MACC*Star, sponsor an event, participate in an event, or simply make a donation. Special events of every size and description have provided “a good time for a good cause” for 36 years. Regardless of the occasion, the MACC Fund affords people of all ages a chance to provide a life-saving Gift of Hope to children with cancer and blood disorders. ■
TEN-YEAR-OLD MAGGIE CONLON OF BROOkFIELD DESIGNED THE 2012 TODAY’S TMJ4 MACC*STAR.
Upcoming Programs and Events
mid-novEmBEr 25th Anniversary TODAY’S TMJ4 MACC*Star on sale at the Balistreri’s Sendik’s Food Markets and Buddy Squirrel Stores. ($10) novEmBEr 6 Women for MACC’s “Couture for a Cure” Fashion Show presented by Boston Store, at the Hyatt Regency Milwaukee. novEmBEr–dECEmBEr Pepsi MACC Fund Holiday Program, “Say Pepsi Please” in November and December and help the MACC Fund. novEmBEr 23–dECEmBEr 26 Candy Cane Lane in West Allis, celebrating 27 years of “Sharing Christmas.” dECEmBEr 15 The TODAY’S TMJ4 Sports Auction 4 MACC on TODAY’S TMJ4 from 1-3 PM. Please call 414-456-5830 or visit www.maccfund.org for more information or to make a donation. Follow the maCC Fund on twitter and Facebook, too.
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