THE READER
December 2006

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Board Report: Willy Street Co-op Membership:
Current to Future

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Producer Profile: Bali & Soul

Picky, Picky, Picky

Recipes & Drink Recommendations

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Recipe 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!

Salmon Pie
Recipe adapted from First Meals, Doring Kindersley Ltd.
2 7.5 oz cans pink or red salmon
1 1/2 cups milk
2 Tbs. butter
1 small onion, finely chopped
3 Tbs. flour
1/2 teaspoon ground mustard
1 cup frozen peas
1 Tbs. minced parsley
1/2 cup grated cheddar cheese
Salt and pepper to taste
3 cups warm mashed potatoes
1 beaten egg white, optional
Directions: Preheat oven to 350°. Lightly oil a deep pie pan or 2-quart baking dish. Melt butter in a saucepan; add onions and sauté until softened. Sprinkle flour over onions and stir to combine. Cook a minute or two and then add milk, stirring constantly. Cook and stir until thickened. Reduce heat to a simmer and stir in mustard, peas, salmon, salt and pepper and cook a few minutes longer. Remove from heat and add parsley and cheddar cheese. Spoon this mixture in prepared pan. Spread mashed potatoes on the top, using a fork to draw up peaks. Brush with egg white if desired for a crustier finish. Bake for 25 minutes until golden.
Note: This can be baked in a pastry shell or even as a double crust pie if desired.

For the grown-ups
Star Recommends: Mark West Pinot Noir—Primarily from the cooler coastal region where Pinot flourishes, it exhibits both the bright cherry and the smoky earthy flavors this grape is so well known for.


Kids Favorite Peanut Noodles
Recipe adapted from VegWeb.com
8 oz. soba or udon noodles or spaghetti
2 tsp. toasted sesame oil
1/4 cup water
4 Tbs. smooth, natural-style peanut butter
3 Tbs. low-sodium soy sauce or tamari
1 clove garlic, finely chopped
2 tsp. chopped fresh ginger
1 1/2 Tbs. dark sesame oil
1 tsp. rice vinegar or apple cider vinegar
2 tsp. natural sugar, honey or maple syrup
Pinch of cayenne, or to taste (optional)
Vegetables (any combination of the following): Mung bean sprouts, cucumbers (peeled, seeded, and sliced into strips), red bell pepper (chopped or cut into thin strips), snow peas (whole or cut in half), carrots (julienned), broccoli florets (lightly steamed), frozen green peas (thawed), scallions (thinly sliced)
Directions: Cook noodles according to package directions until done, drain well and toss with sesame oil. While noodles are cooking, combine water, peanut butter and soy sauce in small saucepan over medium low heat. Stir until smooth and well mixed and then add all remaining ingredients except vegetables. Toss with noodles and stir in vegetables of choice, or serve vegetables on the side. Serve at any temperature.

For the grown-ups
Star Recommends: Pierre Boniface Apremont—This light-bodied Apremont exhibits a pure, crisp flavor profile with fragrant, flowery, white peach, and citrus characteristics. This refreshing, inexpensive dry white offers considerable personality as well as character.


Pumpkin Cookies
Reprinted with permission from From Asparagus to Zucchini, published by the Madison Area Community Supported Agriculture Coalition
1 cup butter or margarine, softened
1 1/4 cups brown sugar
2 eggs
1 tsp. vanilla
2 cups cooked pumpkin
4 3/4 cups flour
1 Tbs. cinnamon
2 tsp. baking powder
2 tsp. baking soda
2 tsp. nutmeg
1/2 cup raisins, or more to taste
Directions: Preheat oven to 350°. Grease two cookie sheets. Cream butter or margarine with brown sugar. Mix in eggs, vanilla and pumpkin. Combine dry ingredients in a separate bowl and then stir into butter mixture. Stir in raisins. Drop by tablespoon onto cookie sheets. Bake about 15 minutes.

For the grown-ups
Star Recommends: Saracco Moscato D’Asti—This white dessert wine is perfumed with notes of fresh lychee, pear and white flower floating from the glass. On the palate, the fruit is lifted by the sparkle, and touches of residual sugar add candied essence to the fresh fruit.


Baked Tofu Nuggets
Recipe by Nava Atlas, VegKitchen.com
These breaded nuggets become firm and chewy as they bake. Kids enjoy dipping them into their favorite sauce.
16 oz. tub firm or extra firm tofu
3 Tbs. wheat germ
2 Tbs. cornmeal
1 tsp. seasoned salt
Marinara or barbecue sauce (warmed), or ketchup
Directions: Preheat the oven to 400º. Cut the tofu into 3/4-inch-thick slices. Blot well between clean towels or several layers of paper towel, and then cut into 3/4-inch dice. Combine the wheat germ, cornmeal, and seasoned salt in a mixing bowl. Add the tofu chunks and stir gently until evenly coated. Arrange the tofu on a lightly oiled non-stick baking sheet. Bake for 15 minutes, stirring once or twice during this time, or until golden and firm. Serve at once with sauce of your choice for dipping or topping. Makes 4 to 6 kid-sized servings.


For the grown-ups
Star Recommends: Marietta Old Vine Red—Made using up to seven different kinds of grapes, this medium-bodied, fruit forward wine is versatile and approachable. A sure winner every time!


Updated Mac & Cheese
Adapted from Eating Well magazine
3 Tbs. coarse fresh breadcrumbs, preferably whole grain
2 tsp. extra-virgin olive oil
1 10-oz. package frozen spinach or 1/2 lb. baby spinach
1 3/4 cups 1% milk, divided
3 Tbs. all-purpose flour
2 cups grated extra-sharp cheddar cheese, or a mix of cheddar and Monterey Jack
1 cup low-fat (1%) cottage cheese
1/8 tsp. cayenne pepper, or to taste
1/2 tsp. salt, or to taste
Freshly ground pepper to taste
8 oz. (2 cups) whole-wheat elbow macaroni or penne
Directions: Preheat oven to 375°F. Lightly oil an 8-inch square baking pan. Combine breadcrumbs and oil in a small bowl, set aside. Cook frozen spinach according to package directions. Drain well and press out excess moisture. If using fresh spinach, wilt and drain well. Whisk 1/4-cup milk and flour in a small bowl until smooth, set aside. While stirring, heat remaining milk in a large heavy saucepan until very hot and steaming. Do not boil. Add flour mixture to the hot milk and cook, stirring constantly, until the sauce simmers and thickens. Remove from heat and stir in cheeses until melted. Add cayenne, salt and pepper. Cook pasta until not quite tender. Drain and add to the cheese sauce; mix well. Put half the mac and cheese in the prepared baking dish, cover with spinach and the rest of the pasta. Sprinkle the top with the breadcrumbs. Bake about 25 minutes, or until bubbly and browned.
Note: Using a combination of Cheddar and Monterey Jack cheese results in a milder flavor.

For the grown-ups
Star Recommends: Zenato Pinot Grigio—Pale yellow in color with greenish highlights, this is a wine to be enjoyed while it is young and shows the freshest fruit. Refreshing and soft with a smooth, dry finish.


Vegetable Mafe
Recipe submitted by Carol Weidel, WSGC member; Reprinted from Recipes from Third Lake Ridge, Williamson-Marquette Neighborhood Association
2 large onions
4 Tbs. oil, for sautéing
2 cups peeled winter squash or sweet potatoes, in chunks
4 turnips cut into chunks
4 medium potatoes, peeled and cut into chunks
2 large carrots, sliced crosswise into 1/2 inch wide rounds
2 large tomatoes, quartered
1 bunch greens (collards, kale or whatever is available)
2 tsp. cayenne pepper, or to taste (optional)
Salt
2 cups tomato sauce
1 cup water, or more
3/4 cup natural peanut butter
Directions: In a large Dutch oven, brown the onions in the oil. Add the vegetables, one at a time in the order listed, sautéing each a minute or two before adding the next. Stir in tomato sauce and the water. If using, add the cayenne. Reduce the heat and simmer the vegetables, adding salt to taste. Before the vegetables are tender, remove 1/2 cup or more of the liquid and mix it thoroughly with the peanut butter. Add this back to the vegetables, and continue simmering until the vegetables are tender, about an hour. This can be served over rice, or eaten simply as a stew.

For the grown-ups
Star Recommends: Alma Rosa Pinot Gris—This beautiful Pinot Gris has a honeyed, floral nose and a rich, viscous palate of honey and apricot along with hints of pineapple, a nice underlying streak of acidity, and a velvety finish.