THE READER
January 2006

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Cover

Customer Comments

General Manager's Report

Board Report: An Update on Expansion

Deli News

Operations News

Book News

Producer Profile: Heartland Bison

Health & Wellness News

Specials Information

Cooperative Services News

Crock Pot, Co-op Style

The State of Slow Food Madison

Ask the Midwife

Recipes & Drink Recommendations

Newsbites

Community Calendar

 

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Recipes and Drink Recommendations

DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON ST, 255-8041

Take 10% off recommended beverages… Just show your member card at Star Liquor!

Enchilada Pie
Willy Street Co-op Deli
Enchilada sauce ingredients:
2 pounds canned diced tomatoes with juice
1 red onion, minced
3 cloves garlic, minced
1 Tbs whole-wheat flour
1/2 tsp cayenne pepper
2 chipotle peppers, ground
1 Tbs olive oil
2 cups brown rice, cooked
Bean filling ingredients:
3/4 cup picante sauce
2 cups black beans, cooked (canned are fine if drained)
2 Tbs cumin
3 cloves garlic, minced
1/2 Tbs tamari
1/2 Tbs lime juice
1/2 Tbs coriander
12 corn tortillas
3-4 cups cheddar cheese, shredded.
Sauce directions: Sauté red onion and garlic in oil until translucent. Add tomatoes, cayenne, and chipotles. Simmer over low heat for 45 minutes to an hour. In a separate bowl, combine flour and 1/2 cup of sauce and mix well. Add flour mixture to pot. Cook 1/2 hour and puree.
Bean filling directions: Mix cooked rice and beans with picante sauce, veggies, cumin, tamari, garlic, lime juice, and coriander.
Assembly: Cover bottom of baking pan with thin layer of sauce. Layer corn tortillas over the top. Cover with cheese. Layer with 1/2 rice and bean mixture. Repeat. Bake covered for 30 minutes at 350º, uncover and bake additional 10 minutes to brown.

Star Recommends: Falesco Vitiano
This Italian red wine is one of the most consistent wines there are. Lovely red berries and black fruit notes are complimented by a medium body and a fairly lengthy finish. This is a perennial Star Liquor favorite.


 

Orange Pistachio Spinach Salad
Doug Roese, Natural Foods Chef
6 ounces organic baby spinach
4 ounces organic red onion, thin slivers
2 lbs. seedless tangerines, peeled and separated
pinch salt
4 tablespoons chopped pistachio nuts
Dressing:
1/2 teaspoon salt
2 tablespoons apple cider vinegar
2 ounces frozen orange juice concentrate
3 ounces extra virgin olive oil
1/2 teaspoon toasted sesame oil
2 tablespoons firmly packed, minced spearmint
Directions: Combine veggies and fruit in bowl and mix gently with a pinch of salt. For dressing, dissolve salt in vinegar, then mix in orange juice. While whisking constantly, slowly drizzle in the olive oil. Finally, whisk in the sesame oil and spearmint. Dress salad, tossing gently. Arrange on plates and sprinkle with pistachios. Yield: 4 servings.


Star Recommends: Bonterra Chardonnay

This organic Chardonnay shows off hints of butter and toasty oak with a medium to full body and a lengthy finish. This white can easily stand up to the spinach and nutty aspects of the recipe.


 

Hoppin’ John
Willy Street Co-op Deli
2 cups black-eyed peas, cooked until tender
1 onion, chopped
1 carrot, diced
1 red pepper, diced
1 jalapeño pepper, seeded and minced
2 cups rice
4 cups vegetable broth
1 bay leaf
1 tsp thyme
1 Tbs olive oil
1/2 Tbs salt
1/2 Tbs black pepper
Directions: Heat oil in skillet and add jalapeño, onion, red pepper, and carrot. Sauté until onions are translucent. Add veggie broth and black-eyed peas and bring to a simmer. Add rice and stir until well-coated. Add bay leaf and thyme. Bake covered at 350º or until rice and peas are tender. Add salt and pepper to taste.


Star Recommends: Maddalena Pinot Grigio
Hey look! It’s everyone’s favorite new white grape! But really, this California version of the popular Italian grape is nothing to sneeze at. Great citrus notes are surrounded by a crisp body and a structured backbone.


 

Tofu Paneer
Willy Street Co-op Deli
2 pounds tofu
1/2 cup onions, thinly sliced
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tsp garam masala
1 tsp turmeric
1 tsp coriander
1 tsp salt
2 16-ounce cans diced tomatoes
1 cup frozen peas
1 Tbs olive oil
Directions: Press tofu and drain as much liquid out as possible. Cut the tofu into small cubes and freeze (this is an important step; freezing the tofu changes the texture considerably). Thaw the tofu. Sauté onions, garlic, ginger, and spices in the olive oil. Mix in tomatoes and tofu. Bake for 30 minutes at 350º. Stir in frozen peas.


Star Recommends: Glazebrook Sauvignon Blanc

Medium bodied, crisp, and refreshing, this New Zealand Sauvignon Blanc offers up notes of grapefruit and gooseberries on a nice tight frame.


 

Senegalese Peanut Soup
Willy Street Co-op Deli
1 pound unsalted peanut butter
2 Tbs peanut oil
1 large onion, chopped
2 leeks, whites only, chopped
2 stalks celery, chopped
1 Tbs sugar
3 tsp curry powder
1 tsp cumin
1 tsp cayenne pepper
1 Tbs salt
2 cans diced tomatoes, drained
2 quarts water
1/2 cup scallions, chopped
1 cup soymilk
3 cloves garlic, minced
Tbs canola oil
Directions: Heat oils in a large soup pot over medium heat. Add onion, celery, and leeks and cook 4-5 minutes or until tender. Add sugar, curry, cumin, cayenne, salt, tomatoes, water, and peanut butter. Bring to a boil. Reduce heat to simmer. Stir in scallions, soymilk, and garlic and heat until warm. Adjust spices to taste.


Star Recommends: Covey Run Late Harvest Riesling

Slightly sweet up front with a nice crisp, acidic backbone, it wraps flavors of pear and apple around a medium body. Fun stuff!