hail to kale! 3 days for the mildest flavor

Everybody Cooks® is published quarterly and distributed free to all customers of Dierbergs Markets, Inc. · Volume 33 , Number 3

KALEBASICS• Green kale is the most commonvariety and has a slightly bitterflavor. Lacinato kale has longer,thinner leaves and is a little milder.

• Enjoy its mild cabbage-like flavorraw or cooked.

• Remove and discard the toughcenter stem.

• Finely chop it and use as a crispsalad green.

• Crazy about kale? Pick up the1 pound bag. It’s washed, trimmed,and convenient!

• Store kale in the coldest part of the refrigerator and use it within 3 days for the mildest flavor.hail to kale!

If there were celebrity status for produce, kale would be the new “it” vegetable. This leafy green powerhouse is the must-have veggie for any season, sporting loads of Vitamins A, C, and K, folic acid, calcium, andiron. And did we mention it’s cruciferous? You know, full of all those fabulous antioxidants that have everyone talking. To set the most deliciouslystyled table this season, you simply must put kale on your shopping list.

Green PowerSmoothie

No time for a nutritious breakfast? Thissweet and satisfying meal-in-a-glassgets your busy day off to a great start.

2 cups chopped kale1 cup unsweetened almond or coconut milk1 serving protein powder (whey, hemp, soy, rice) (optional)

1 cup ice1/2 medium banana, cut into 2-inch pieces1/2 medium apple, cored and cut into1-inch pieces

1/2 small avocado, pitted and peeled 1 tablespoon honey

In blender container, combine all ingredients. Blend at low speed to combine; then at high speed untilsmooth. Serve immediately.Makes 3 cups

Per 1 cup: Calories 136 � Fat 5 g Cholesterol 0 mg � Sodium 73 mg Carbohydrate 24 g � Fiber 4 g � Protein 3 g

Kale Chips Incredibly easy to make! Light, crispy, andseasoned just right, it’s a guilt-free wayto get the crunch you crave.

1 bunch kale2 to 3 teaspoons Dierbergs olive oil1/4 teaspoon garlic powder1/4 teaspoon coarse salt1/4 teaspoon coarsely ground black pepper

Remove and discard large stems from kale;tear into bite-size pieces (about 8 cups).Rinse kale with cold water; spin dry insalad spinner. Place kale in large bowl;blot with paper towels until completelydry. Drizzle oil over kale. In small bowl,combine garlic powder, salt, and pepper.Sprinkle over kale; toss until well mixed.

Place kale in single layer on parchment-lined jellyroll pans. Bake in 400°F. ovenuntil crispy, about 10 to 12 minutes.Serve immediately.Makes 6 cups

Per 1 cup: Calories 31 � Fat 2 g Cholesterol 0 mg � Sodium 97 mg Carbohydrate 4 g � Fiber 1 g � Protein 1 g

White Bean, Chicken,and Kale Soup

Kale gives this hearty soup a big nutritionboost. Serve it with crusty whole grainbread for a satisfying supper.

2 teaspoons Dierbergs olive oil1 cup chopped carrot1 cup chopped celery1 cup chopped onion2 cloves garlic, minced1 carton (32 ounces) reduced-sodium chicken broth

4 cups water1 bunch kale, chopped (about 8 cups)2 cans (15 ounces each) cannellini or other white beans, rinsed and drained

2 cups shredded, cooked chicken breast1 teaspoon salt-free seasoning (Mrs. Dash)1/2 teaspoon ground black pepper

In stockpot, heat olive oil over medium-high heat. Add carrot, celery, onion, andgarlic; cook stirring often until vegetablessoften, about 3 minutes. Add remainingingredients; bring toaboil. Reduce heat andsimmer until vegetables are tender, about15 to 20 minutes. Ladle into serving bowls.Makes 8 servings

Per serving: Calories 191 � Fat 3 g Cholesterol 30 mg � Sodium 447 mg Carbohydrate 22 g � Fiber 6 g � Protein 19 g

PHOTO

KALE SOUP

P A G E 3 � S E P T E M B E R 2 0 1 3

This year, Dierbergs hit a new milestone. We opened our 25th store, a celebratory event for our family and the thousands of Associates past and present whose extraordinary skills andcommitments to customer service are woven into Dierbergs success. Within our company, this achievement has led to fond memories and conversations about Dierbergs history,which was a one-store operation until 1967.

I was in this reflective mode when I saw this issue’s cover storyabout firehouse cooks. It immediately stirred memories of mydad and our early Creve Coeur store, a 3,500-square-foot markethe and my uncles opened in 1930, a replacement store for ouroriginal location right next door.

In 1944, my dad was the first appointed chief of the Creve Coeurvolunteer fire department. For a number of years, the city’s firetruck was housed in the Creve Coeur store’s basement. I’ve alwayshad a deep appreciation for the heroic work of firefighters, thebrave men and women willing to risk their lives to save others.

Today, it’s not uncommon to see fire trucks outside our stores, as firefighters swing by for a bite to eat, or to stock up for thoselegendary firehouse meals, some of which you’ll find on thesepages. I personally thank these firehouse cooks for sharing theirrecipes with our readers—it’s a real treat.

An even bigger thanks, though, is reserved for the tremendouswork they do every day along with all the men and women atstation houses throughout the metro area.

To all of the firefighters in our community, thank you for yourmany sacrifices and your contributions.

“To all of the firefighters inour community, thank you

for your many sacrifices and your contributions.”

NEW!Super-food Kale and Bean Salad fromDierbergs Kitchen.

RECIPE INDEX

APPETIZERS/DRINKSBeer Cheese Pretzel Dip ............................24Green Power Smoothie ................................3Moroccan Olive Platter ................................8

BREADSCrunch-Topped Pumpkin Bread ................11Garlic Herb Pretzel Rolls ............................23Soft & Chewy Pretzels................................22

DESSERTSBite-Size Pumpkin Cheesecakes ................21Captain Shelton’s Cinnamon Crêpes/

Strawberries ..............................................7Chocolate Bacon Clusters ..........................20Mini Caramel Apple Pies ............................21One-Bite Banana Cream Pies ....................20One-Bite Chocolate Banana Cream Pies....20Pistachio Baklava ........................................10

ENTRÉESBBQ Potato Chip Chicken Fingers ..............19Cheesy Meatloaf ..........................................4Family-Style Chicken Cacciatore ................15Italian Pulled Pork ......................................14Kahlúa Braised Brisket ................................15My-Oh-My Pasta Pie ..................................19Pork Carnitas ................................................6Pretzel Dogs................................................23Spice-Rubbed Chicken Kabobs ....................9Terrific Teriyaki Pork Chops and Rice ........19Yo-chiladas ....................................................5

MISCELLANEOUSHarissa Paste ................................................8Kale Chips ....................................................3Ras el Hanout ..............................................9

SOUPS/SALADS/SIDESCaramelized Onion and Date Couscous ......9Chermoula Carrot Salad/Chermoula

Vinaigrette ..............................................10Spicy White Chicken Chili ............................7White Bean, Chicken, and Kale Soup ..........3

13-3404-01 EBC Fall 2013

ON THE COVER:Firefighter Keith Hill, Cottleville Fire & Rescue,House #4 prepares Captain Shelton’sCinnamon Crêpes (recipe page 7)

Grocery Store or Firehouse?In the 1940s, this Dierbergs store was home to the fire truckused by the Creve Coeur volunteer f ire department.

YO-CHILADAS1 Dierbergs Deli rotisserie chicken, deboned and shredded

1 can (10 ounces) Mexican lime and cilantro diced tomatoes (Rotel), drained

3 to 4 chipotle chiles in adobo sauce, chopped (optional)

2 pouches (8 ounces each) red or green chile enchilada sauce (Frontera)

8 whole wheat tortillas (Mission)1 package (8 ounces) Dierbergs shredded Mexican cheese blend

Chopped fresh cilantroChipotle Sour Cream (see TIP)

In large skillet, combine chicken, drained tomatoes, and chipotle chilesover medium-high heat; cook stirringoften until most of the liquid evaporates,about 2 to 3 minutes. Spread 1 pouch of the enchilada sauce over bottom of 9 x 13-inch baking dish that has beenlightly coated with no-stick cookingspray. Spread about ½ cup of the chickenmixture across center of each tortilla; roll up tortillas and place seam-sidedown in baking dish. Spread remainingpouch of enchilada sauce over tortillas.Sprinkle cheese and cilantro over top.Cover and bake in 350°F. oven untilcheese is melted and tortillas arewarmed through, about 20 minutes.Uncover and broil 6 inches from heatsource until cheese is lightly browned,about 2 minutes. Serve with ChipotleSour Cream.Makes 4-6 servings

Per serving without Chipotle Sour Cream:Calories 715 � Fat 31 g Cholesterol 210 mg � Sodium 1728 mg Carbohydrate 37 g � Fiber 7 g � Protein 72 g

TIP For Chipotle Sour Cream, in small bowl, stir together 8 ounces sour cream and 3 to 4 chopped chipotlechiles in adobo sauce until well mixed.

R E C I P E S

CHEESY MEATLOAFSAUCE1 cup Dierbergs ketchup1 cup firmly packed Dierbergs brown sugar1 tablespoon dry mustard4 teaspoons vinegar

MEATLOAF2 pounds lean ground beef1 cup dry bread crumbs3/4 cup diced onion2 large Dierbergs eggs2 teaspoons dried parsley flakes2 teaspoons salt1/2 teaspoon ground black pepper6 to 8 ounces pasteurized prepared cheese product (Velveeta), cut into 1/2-inch cubes

FOR SAUCE In 4-cup glass measure, stirtogether all ingredients until well mixed;set aside.

FOR MEATLOAF In large bowl, combineground beef, bread crumbs, onion, eggs,parsley, salt, pepper, and 1/3 cup of thesauce until well mixed. Shape mixture intoloaf; place in foil-lined shallow roastingpan. Using small spoon, poke holes allover meatloaf. Insert cheese cubes intoholes, pressing some down toward bottomof loaf and leaving some closer to top.Smooth meat mixture to seal holes. Bakein 350°F. oven for 30 minutes. Pour 1/2 cupof the sauce down center of meatloaf.Bake until internal temperature is 165˚F.,about 15 to 20 minutes. Let meatloafstand 10 minutes before slicing. Warmremaining sauce and serve alongside.Makes 6-8 servings


We invited these firefighting Dierbergs shoppers – and creative cooks –to share their stations’ favorite recipes with all of our customers.

THANKS to those who participated and to all of the area firefighters who serve our communities.

“My 14-year-old daughter requested this meatloaffor her birthday dinner. At the firehouse,

the crew likes to dip Crispy Crowns!® in the sauce,

so i make sURe that THERE’s plenty to go aRounD.”

Captain Greg Heimos EMT-PRock Community Fire Protection District

Monday, Sept. 2, 7:30 p.m.

KMOV Channel 4

See CaptainGreg Heimos on

Captain/Medic Jim YounceCreve Coeur Fire Protection District, House #1

IN THE FIREHOUSE KITCHENDierbergs customers often see fire trucks parked in the lots at some of our stores. That must mean that f iref ighters love good food! That got us thinking…What are they cooking anyway?

A firehouse is like a family, and in all families, good meals mean a lot. So it came as no surprise that when these brave professionals aren’t busy serving our communities, they’re serving up some amazing food.

I Usually have to tRiple the Recipe.

“No matter which shift I’m on, every crew asks me to make this. They just love it!

Leftovers are great for breakfast, topped with a sunny side-up egg, chopped cilantro

and salsa or hot sauce.”

D I E R B E R G S M A R K E T S , I N C . � P A G E 6

IN THE FIREHOUSE KITCHEN(continued from page 5)

R E C I P E S

SPICY WHITECHICKEN CHILI2 tablespoons Dierbergs vegetable oil2 cups diced yellow onion5 cloves garlic, minced3 cups cooked, diced chicken (See CLICK. SEARCH. COOK! below)

8 cups water1 can (7 ounces) chopped green chiles4 tablespoons chicken base1 tablespoon chopped chipotle chiles in adobo sauce

1 tablespoon chopped pickled jalapeño1/2 teaspoon dried oregano1/2 teaspoon ground cumin1/2 teaspoon dry mustard1/2 teaspoon dried basil1/2 teaspoon Old Bay seasoning1/4 teaspoon Cajun seasoning1 bay leaf4 cans (15 ounces each) Great Northernbeans, rinsed and drained

1/2 cup heavy whipping creamToppings of your choice: dairy sour cream, shredded cheese, corn chips, jalapeños, chopped cilantro, whatever your fancy

In large stockpot, heat vegetable oilover medium-high heat. Add onion and garlic; cook stirring often until onion wilts, about 5 to 10 minutes. Add remaining ingredients except beans,cream, and toppings; bring to a boil. Reduce heat; simmer stirring occasionallyfor 1 hour. Add beans and cream; simmerstirring occasionally for 1 hour. Removeand discard bay leaf. Stir well beforeladling into serving bowls. Top as desired.Makes 8 servings


CAPTAIN SHELTON’SCINNAMON CRÊPESCrêpe photo on cover.

CRÊPES1 cup Dierbergs flour2 tablespoons Dierbergs granulated sugar1 tablespoon ground cinnamon1½ cups Dierbergs milk2 large Dierbergs eggs, lightly beaten

FILLING1 package (8 ounces) Dierbergs creamcheese, softened

¼ cup Dierbergs powdered sugar1 carton (8 ounces) frozen non-dairywhipped topping, thawed

1 carton (16 ounces) frozen sliced strawberries in sugar, thawed

Aerosol whipped cream

FOR CRÊPES In large bowl, whisktogether flour, granulated sugar, andcinnamon. Whisk in milk and eggs (batter will be very thin). Lightly coatbottom of 10-inch nonstick skillet withno-stick cooking spray. Add just enoughbatter (about ¼ cup) to cover bottom of pan, swirling batter until bottom isevenly coated. Once batter looks dry,turn crêpe over; cook until lightlybrowned, about 1 minute. Place onsheet of parchment paper. Repeat withremaining batter, stacking cooked crêpesbetween sheets of parchment paper.

FOR FILLING In large mixer bowl, beatcream cheese and powdered sugar untilsmooth and creamy. Add whipped topping; beat at low speed until wellcombined. Chill until ready to serve.

Just before serving, spread about 3 tablespoons filling down center of each crêpe; roll up jellyroll-style. Place on individual serving plates. Top with berries and whipped cream.Makes 12-15 crêpes

Per 1 crêpe: Calories 196 � Fat 9 g Cholesterol 43 mg � Sodium 70 mg Carbohydrate 23 g � Fiber 1 g � Protein 4 g

We make enough for more than one shiftand simmer it all day long so the guys andgals can eat whenever they’re hungry. Ittastes even better the second day.”

“This chili has becomeA Staple at engine house #1.

Firefighter Kevin PickettCreve Coeur Fire Protection District, House #1

Firefighter Kevin Pickett’s TipHow To Cook Chicken

Firefighter Keith Hill’s RecipesUncle Mike’s Favorite Cajun Shrimp Pasta

Captain Jimmy Mac’s Jalapeño Jelly

BONUS WEBRECIPES

atDierbergs.com

PORK CARNITAS1 Boston butt pork shoulder (about 6 to 8 pounds)

1 teaspoon garlic powder2 teaspoons coarse salt1/2 to 1 teaspoon ground black pepper2 teaspoons ground cumin (divided)1/2 to 1 teaspoon ground chipotle chile pepper or chili powder

1 tablespoon Dierbergs vegetable oil2 cartons (32 ounces each) reduced-sodiumbeef broth

2 red bell peppers, quartered, seeded, and sliced

1 green bell pepper, quartered, seeded, and sliced

1 large yellow onion, sliced1 bunch cilantro, coarsely chopped (divided)Large flour tortillasMexican fixings: guacamole, shredded cheddar cheese, sour cream

Remove and discard bone and excess fat from pork. Place meat on cuttingboard; cut into baseball-size chunks. Insmall bowl, combine garlic powder, salt,pepper, 1 teaspoon of the cumin, andchile pepper; sprinkle over pork. Coverand chill 2 to 3 hours.

In Dutch oven, heat oil over medium-high heat; cook meat in batches untilbrowned. Add broth and brownedmeat; bring to a boil. Reduce heat to medium; cook uncovered stirring occasionally for 1 hour. Taste and stir in remaining teaspoon cumin if needed.Add water as needed to keep liquidfrom completely evaporating until meat is done. Cook 1 hour. Add bellpeppers and onion; cook stirring occasionally 1 hour.

When meat is very tender, use spatula to break into bite-size pieces. Add 3/4 ofthe cilantro to meat; cook 5 to 10 minutes.Increase heat to medium-high; cook stirring often until most of the liquidevaporates, about 30 minutes. Serve ontortillas with remaining cilantro and yourfavorite Mexican fixings.Makes 10 servings

Per serving: Calories 272 � Fat 11 g Cholesterol 109 mg � Sodium 756 mg Carbohydrate 6 g � Fiber 1 g � Protein 38 g CLICK. SEARCH. COOK!

“Anytime I’m scheduled to work on Captain Shelton’screw, I’m usually told that no matter what else we have,

wE WILL havE thEsE CRÊPES.It seems like lots of cinnamon,

but we really like it!”

“Not long ago, my daughter’s friend requested my ‘yummypork and rice.’ It smelled so amazing that my coworkers pleaded –unsuccessfully – for me to make mac and cheese for her so they coulD keep THE CARNITAS FOR THEMSELVES.”

Firefighter Keith HillCottleville Fire & Rescue, House #4

Firefighter Luke HolestineMetro West Fire Protection District, Station 2

P A G E 7 � S E P T E M B E R 2 0 1 3

Moroccan Olive Platter A hands-on appetizer of spicy marinatedolives, crisp celery, and salty feta is a greatway to kick off a party. Serve a basketof soft, chewy pita bread alongside.

1 jar (9.5 ounces drained weight) pitted garlic green olives (Mezzetta)

2 tablespoons Dierbergs olive oil1 jar (6.5 ounces drained weight) pitted kalamata olives (Mario)

11/2 cups 1-inch bias-cut celery pieces2 tablespoons Harissa Paste (recipe follows)

3 tablespoons red wine vinegar1 block (8 ounces) feta cheese, drained and cut into ½-inch cubes

Pita bread, torn into bite-size pieces

Drain green olives reserving garlic clovesfor the Harissa Paste.

In large skillet, heat olive oil over medium-high heat. Add olives and celery; cook 1 minute. Add Harissa Paste; cook 1 minute. Remove fromheat; place in shallow glass dish. Addvinegar; stir until well combined. Cool to room temperature. Cover and chillseveral hours or overnight.

Let olives stand at room temperature 15 minutes. Use slotted spoon to transferolives to one end of large serving platter.Place feta on opposite end of platter.Drizzle some of the marinade from olivesover feta. Serve with torn pita bread.Makes 8 servings

Per serving without pita bread:Calories 238 � Fat 20 g �Cholesterol 25 mg Sodium 1050 mg � Carbohydrate 10 g Fiber 2 g � Protein 7 g

Harissa PasteThis versatile hot chile sauce, a part ofmany North African cuisines, is so easyto make. Stash it in the freezer and stirinto mayo, sauces, and stews – anywhereyou feel the need for a little heat.

1 bag (2 ounces) dried chiles de arbol 1 bag (2 ounces) dried pasilla chiles (pasilla negro), stemmed and seeded(about 8 to 10 peppers)

5 cloves garlic, reserved from garlic green olives for Olive Platter

3 tablespoons Dierbergs olive oil1 tablespoon red wine vinegar1 tablespoon caraway seeds11/4 teaspoons ground coriander3/4 teaspoon ground cumin1/2 teaspoon ground red pepper1/4 teaspoon salt

Remove and discard stems from 8 of thechiles de arbol (reserve remaining chilesfor other uses). Place chiles de arbol inshallow glass dish. Add pasilla chiles andenough hot tap water to cover chilescompletely. Let stand 15 minutes to soften. Drain chiles, reserving 3/4 cup of the soaking liquid.

In work bowl of food processor fitted with steel knife blade, processchiles, 1/2 cup of the reserved soakingliquid, and remaining ingredients untilsmooth. If needed, add additionalreserved soaking liquid as needed tomake smooth consistency. Place in covered container; chill up to 5 days or freeze up to 1 year.Makes about 1 cup

moroccan grillNext time you fire up the grill, invite a little Moroccan inspiration along withyour friends. From Casablanca to Marrakesh, the Mediterranean meets NorthAfrica to create dishes that are a wonderful blend of earthy, casual, and refined.

Spice-Rubbed Chicken Kabobs

The aroma of these succulent kabobssizzling on the grill will drive the neighborhood wild.

8 King-Kut Chicken Kabobs (8 ounces each)

2 to 3 tablespoons Dierbergs olive oil4 tablespoons Ras el Hanout (recipe follows)

1 teaspoon coarse salt

Brush kabobs with olive oil; season allsides with Ras el Hanout and salt. Placeskewers on oiled grid over medium-highheat; cover and grill turning occasionallyuntil chicken is cooked through and lightlybrowned, about 5 minutes per side. Makes 8 servings

Per Kabob: Calories 200 � Fat 7 g Cholesterol 94 mg � Sodium 430 mg Carbohydrate 1 g � Fiber <1 g � Protein 32 g

Ras el HanoutMoroccan shop owners create their own proprietary blend of aromatic spices to season tangines or stews as well as other dishes.

4 teaspoons Hungarian sweet paprika3 teaspoons ground cumin2 teaspoons ground coriander2 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon ground black pepperPinch ground nutmeg

In small bowl, stir together all ingredients until well mixed.Makes about 4 tablespoons

Caramelized Onion and Date CouscousThis Moroccan staple is the perfect partner to our Spice-Rubbed Kabobs.

1 tablespoon Dierbergs butter2 tablespoons Dierbergs olive oil (divided)11/2 cups coarsely chopped onion1 can (14.5 ounces) chicken broth1/4 cup water1 box (10 ounces) plain couscous1/2 teaspoon salt1/2 cup diced, pitted dried dates1/2 cup diced dried apricots

In medium skillet, melt butter with 1 tablespoon of the olive oil over medium-high heat. Add onion; cook stirring occasionally until softened,about 5 minutes. Reduce heat to low;cook until onions are golden brown,about 15 minutes.

In medium saucepan, bring broth andwater to a boil over medium-high heat.Add couscous, remaining tablespoonolive oil, and salt. Remove from heat,cover, and let stand until liquid isabsorbed, about 5 minutes. Fluff couscous with fork. Stir in caramelizedonions, dates, and apricots.Makes 6-8 servings


P A G E 9 � S E P T E M B E R 2 0 1 3

Dried chilesadd deep, rich flavor

and mild to wild heatto all sorts of recipes.

Look for dried chiles inDierbergs Produce Dept.

Dried pasilla(pah-SEE-ya)

chiles are medium-hot chiles

sold whole orground into chilipowder. They arealso called pasillanegro because oftheir blackish-brown color.

Chiles de Arbolare tiny, deep red peppers

that have a searing heat that’shotter than jalapeños!

King Kut KabobsHere’s a quick and easy entrée that’s perfect for hearty appetites!

King Kut KabobsThese 8-ounce kabobs come

loaded with tender white meatchicken or beef sirloin and are

available at the service meat case.We’ll even season them for

you upon request.

R E C I P E S

gluten-free baking Gluten-FreeCrunch-ToppedPumpkin Bread A glistening topping of raw sugar adds a sweet crunch to these tender loaves.They are moist, tender, and loaded withyour favorite fall flavors.

13/4 cups gluten-free all-purpose flour (King Arthur or Bob’s Red Mill)

1 tablespoon pumpkin pie spice (See CLICK. SEARCH. COOK! below)

1¼ teaspoons xanthan gum (Bob’s Red Mill)

1 teaspoon baking soda1 teaspoon salt1/4 teaspoon aluminum-free baking powder 3/4 cup firmly packed Dierbergs brown sugar1/2 cup Dierbergs butter, softened1 cup canned pure pumpkin2 large Dierbergs eggs1/4 cup pure maple syrup1/2 cup chopped pecans (optional)1 tablespoon raw sugar

Lightly coat 3 mini loaf pans (2 cups –53/4 x 3 x 21/4 inches) with no-stick cooking spray. Line bottom of pans with parchment paper; set aside.

In medium bowl, stir together flour, piespice, xanthan gum, baking soda, salt, andbaking powder; set aside. In large mixerbowl, beat brown sugar and butter atmedium speed until smooth and creamy.Add pumpkin, eggs, and syrup; beat untilwell mixed. Stir in flour mixture. Stir inpecans. Divide batter among preparedpans. Sprinkle 1 teaspoon raw sugarover top of each loaf. Bake in 350°F. ovenuntil wooden pick inserted in center comesout clean, about 35 to 40 minutes. Cool inpans 10 minutes; invert onto wire rack andcool completely. Store wrapped tightly in plastic wrap.Makes 3 mini loaves


TIP Disposable foil mini loaf pans areavailable in Dierbergs gadget aisle.

CLICK. SEARCH. COOK!BONUS WEB RECIPEatDierbergs.comPumpkin Pie

Spice

Gluten-Free All-Purpose FlourGluten is a protein found in wheat and other grains,like barley and rye toname a few. Blends of riceflours, potato starch, andother gluten-free starchesare ideal for all sorts of home-baked goodies.

Aluminum-FreeBaking PowderGluten-free recipes oftenneed larger amounts of baking powder than most to prevent the “hockeypuck” effect. Aluminum can give food a bitter or metallic flavor. Aluminum-free baking powder doesthe trick without the“tinny” aftertaste.

Xanthan GumXanthan (ZAN-than)gum, a natural carbohydrate, providesviscosity (thickness) andvolume to gluten-freebatters and doughs, tocreate structure and apleasant texture.

R E C I P E S

Chermoula Carrot Salad

Carrots are anything but ordinary whenyou transform them into this beautifulsalad. Pictured on page 9.

1 bag (2 pounds) carrots, peeled and sliced 1/4 inch thick

Chermoula Vinaigrette (recipe follows)Chopped Italian parsley for garnish

Pour 1 inch water into large saucepan;place steamer basket over water. Placecarrots in basket. Bring water to a boil;cover and steam until crisp-tender, about10 minutes. Drain carrots; place in largeserving bowl. Drizzle Vinaigrette overtop; toss until well mixed. Let cool toroom temperature. Garnish withchopped parsley.Makes 8 servings


Chermoula VinaigretteTraditionally a marinade for seafood,chermoula (sher-MOO-lah) makes awonderful seasoning for other dishes,too. We turned our version into a tangyvinaigrette that’s terrific drizzled overcooked or grilled vegetables.

2 cloves garlic, peeled1 teaspoon grated lemon peel3 tablespoons fresh lemon juice2 tablespoons red wine vinegar2 teaspoons Hungarian sweet paprika1 teaspoon coarse salt1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/8 teaspoon ground red pepper3 tablespoons Dierbergs olive oil1/4 cup minced Italian parsley1/4 cup diced roasted red bell pepper1/4 cup diced tomato

In work bowl of food processor fittedwith steel knife blade, process garlic,lemon peel and juice, vinegar, and spicesuntil smooth. With machine running,add olive oil in slow, steady stream.Place mixture in medium bowl; stir inparsley, roasted pepper, and tomato.Makes about 3/4 cup

Pistachio BaklavaTradition with a twist! Layers of crispfillo, crunchy pistachios, and orange-scented honey syrup make this rich make-ahead pastry irresistible.

SYRUP2 cups Dierbergs sugar1 cup water1/4 cup honey1 teaspoon grated orange peel1/4 cup fresh orange juice1 stick cinnamon

BAKLAVA2 packages (6 ounces each) shelled and salted pistachios, chopped

1/2 cup Dierbergs sugar1 teaspoon ground cinnamon1 box (16 ounces) frozen twin-pack fillo dough, thawed in refrigerator overnight

1 cup Dierbergs butter, melted

FOR SYRUP In medium saucepan, combine all ingredients over medium-high heat; bring to a boil. Reduce heatand simmer until sugar dissolves andsyrup thickens, about 15 to 20 minutes.Cool to room temperature. Remove and discard cinnamon stick.

FOR BAKLAVA In large bowl, combinepistachios, sugar, and cinnamon; set aside.Unroll 30 sheets fillo onto work surface.Cover completely with plastic wrap.Brush 9 x 13-inch metal baking pan withbutter. Place 1 sheet fillo in preparedpan; brush with butter. Top with 9 sheetsfillo, brushing each sheet with butter.Spread 1/2 cup nut mixture over top. Layer2 sheets fillo on top of nut mixture,brushing each sheet with butter. Spread1/2 cup nut mixture over top. Repeatwith 2 sheets fillo brushing each sheetwith butter and 1/2 cup nut mixture fourmore times. Layer remaining 10 sheetsfillo brushing each sheet with butter.

Using sharp knife, cut through all fillolayers in diamond pattern, making 20 to24 pieces. Bake in 400°F. oven 15 minutes.Reduce oven temperature to 350°F.; bakeuntil golden brown, about 20 minutes.

Let stand 2 minutes. Slowly pour cooledsyrup over warm pastry. Let stand severalhours or overnight until syrup is absorbed.Makes 20-24 servings


moroccan grill(continued from page 9)

Living the gluten-free life comes with challenges, especially when it comes to satisfying your craving for home-baked goodies.

Not everyone needs to eat gluten-free, but if you do, Dierbergs can help! There is agenerous selection of gluten-free products available in Dierbergs stores, some in

dedicated sections of the Whole Life aisle and others identified by a green tag withthe wheat symbol on it. Check the freezer case for gluten-free prepared foods.

Check the School of Cooking brochure to f ind special gluten-free tours at our Des Peres store and gluten-free classes at all School of Cooking locations

taught by Dierbergs Wellness Team.

P A G E 1 1 � S E P T E M B E R 2 0 1 3D I E R B E R G S M A R K E T S , I N C . � P A G E 1 0

CLICK. SEARCH. COOK!BONUS WEB RECIPEatDierbergs.com

MoroccanMint Tea

D I E R B E R G S M A R K E T S , I N C . � P A G E 1 2 P A G E 1 3 � S E P T E M B E R 2 0 1 3

PASTA FOR TWO IN 15 MINUTES OR LESS.

FRESH PASTA PRIMERThe pasta recipes on these pages all use fresh pasta, so we’re bracing for the inevitablequestion: What’s the difference? If you haven’t given fresh pasta a try, you’re in for a wonderfulnew experience. And while both fresh and dry pasta have a place in your refrigerator orpantry and merit use in your favorite dishes, try fresh pasta with these recipes.

9-oz. pkg. Dierbergs KitchenFresh Cresta Rigate

2 Dierbergs Seared or Grilled SalmonFillets (4– 6-oz. each),cooked FREE inSeafood Department

8-oz. pkg. Dierbergs KitchenCooked JulienneVeggies

16-oz. pkg.Dierbergs KitchenRoasted Red PepperAlfredo Sauce

1 2 3Cook pasta accordingto package directions;drain and toss with 1 tablespoon Dierbergsolive oil.

Place salmon and veggies in microwave-safe dish. Cover andmicrowave (medium –50% power) 3 to 4 minutes until warm.Microwave sauce for 2 minutes; stir.

Divide pasta betweentwo plates. Spoon warmsauce over pasta. Topwith warm salmon andveggies.

3/4 pound peeled and deveined rawBlack Tiger shrimp

10-oz. pkg.Dierbergs KitchenWhite Wine LemonButter Sauce

Lemon wedges andDierbergs SignatureGrated ParmesanCheese


Trim ends from broccolini; place inmicrowave-safe dish. Cover andmicrowave (high) 2 minutes. Addshrimp to broccolini; cover andmicrowave (high) 2 to 3 minutes until shrimp are pink and opaque.Drain excess liquid. Microwavesauce for 2 minutes; stir.

Divide pasta betweentwo plates. Top withbroccolini, shrimp, and sauce. Garnish with lemon and gratedParmesan.

ROASTED RED PEPPER ALFREDO

9-oz. pkg. Dierbergs Kitchen Fresh Garlic-ChiveFettucini

1 bunch broccolini(or broccoli florets)

LEMON SHRIMP BROCCOLINI PASTA

9-oz. pkg. Dierbergs KitchenFresh Fettucini

2 Dierbergs KitchenGrilled ChickenBreasts

10-oz. pkg.Dierbergs KitchenMarsala WineMushroom Sauce


Place chicken breastsin microwave-safe dish;cover and microwave(medium – 50% power)for 3 to 4 minutes.Microwave sauce for 2 minutes; stir.

Toss cooked pasta with3/4 of the warm sauce;divide between 2 plates.Slice chicken; place onpasta. Spoon remainingsauce over top.

GRILLED CHICKEN MARSALA FETTUCINI

1...2...3!DIERBERGS KITCHEN

FRESH PASTA• is made with whole eggs in small batches and rolledthin for a richer, stronger noodle with artisanal qualitynot found in dry pasta.

• is moist and designed to be consumed shortly after it is made.

• takes far less time to cook – in and out of boiling waterin a few minutes.

• is best served with delicate sauces where the texture of the pasta takes center stage.

P A G E 1 5 � S E P T E M B E R 2 0 1 3

dinner’s a braiseGood things come to those who wait. And we can think of nothing better to wait for than a hearty roast or plump chickenslowly braised to succulent perfection. Braising is easy and transforms less-tender, budget-friendly cuts into the kind of melt-in-your-mouth entrées that are turning up on trendy restaurant menus everywhere. Just brown the meat well on top of the stove, add a generous amount of liquid, cover tightly, and leave it alone for a few hours. The stove or oven will do the work while you relax and enjoy the wonderful aromas.

R E C I P E S

Italian Pulled Pork Slow-simmered and served over noodles,this Italian take on an American favoriteis great for a lazy Sunday supper.

2 tablespoons dried oregano11/2 teaspoons dried basil2 teaspoons salt1 teaspoon ground black pepper1 whole pork butt (about 3 to 4 pounds)2 tablespoons Dierbergs vegetable oil2 cups chopped onion4 cloves garlic, minced1 can (14.5 ounces) reduced-sodium chicken broth

1/2 cup dry sherry1 green bell pepper, quartered, seeded, and cut into thin strips

Hot cooked noodles

In small bowl, stir together oregano,basil, salt, and pepper. Rub evenly overall sides of pork. In 12-inch oven-proofskillet, heat oil over medium-high heat.Add pork; cook until browned on allsides, about 15 minutes. Place pork anddrippings in large bowl. In same skillet,add onion; cook until onion wilts, about2 minutes. Remove skillet from heat;add garlic, broth, and sherry. Returnpork and drippings to skillet. Cover andbake in 325°F. oven until tender, about21/2 to 3 hours.

Remove pork from pan; let stand 10 minutes. Skim fat from drippings.Place skillet with drippings over medium-high heat; cook until reduced by half,about 10 minutes. Use two forks toshred pork; discard excess fat andbones. Stir shredded pork and bell pepper strips into drippings in skillet.Serve over hot cooked noodles.Makes 10 servings

Per serving without noodles: Calories 267 � Fat 14 g Cholesterol 88 mg � Sodium 700 mg Carbohydrate 6 g � Fiber 1 g � Protein 26 g

R E C I P E S

Kahlúa BraisedBrisket

Pile thin slices of this savory brisket ontosoft buns and dip into the tasty au jus.You’ll be amazed at how something sosimple can be so delicious.

1 super-trimmed flat-cut beef brisket (about 21/2 to 3 pounds)

1 tablespoon Montreal steak seasoning1 tablespoon Dierbergs vegetable oil1/2 cup Kahlúa or other coffee liqueur 2 tablespoons liquid smokeDierbergs sandwich buns

Sprinkle seasoning evenly over brisket. In large skillet, heat oil over medium-high heat. Add brisket; cook untilbrowned, about 5 minutes per side. In 1-cup glass measure, stir togetherKahlúa and liquid smoke; set aside.Place large sheet of heavy-duty foil injellyroll pan; place brisket in center offoil. Turn side edges of foil up; pourKahlúa mixture over brisket. Bring sidesof foil together in series of locked folds;fold up ends to seal completely. Bake on jellyroll pan in 325°F. oven until tender, about 2 hours. Remove brisketfrom foil; place brisket on cutting boardreserving juices. Cover and let stand 10 minutes. Slice brisket thinly across the grain. Serve on buns with reservedjuice on the side. Makes 8-10 servings

Per serving without bun: Calories 192 � Fat 7 g Cholesterol 68 mg � Sodium 296 mg Carbohydrate 7 g � Fiber 0 g � Protein 22 g

Family-StyleChicken Cacciatore Chicken braised in a sauce of tomatoes, mushrooms, wine, and herbs is irresistible.

1 whole cut-up chicken fryer1/4 cup Dierbergs flour1 teaspoon salt1/2 teaspoon ground black pepper2 tablespoons Dierbergs vegetable oil2 cups diced onion1 red bell pepper, quartered, seeded, and diced

1 carton (16 ounces) sliced mushrooms4 large cloves garlic, minced1 tablespoon Italian herb seasoning1/4 teaspoon crushed red pepper flakes1/2 cup dry red wine1 jar (24 ounces) pasta saucePolenta, cooked according to package directions

Dierbergs grated parmesan cheese

Cut each chicken breast piece in half. In shallow dish, combine flour, salt, and black pepper. Coat chicken in flour mixture. In large skillet, heat oilover medium heat. Cook chicken inbatches until lightly browned, about 2 to 3 minutes per side. Place chicken in single layer in large roasting pan; set aside.

In same skillet, add onion, bell pepper,mushrooms, garlic, Italian seasoning, and red pepper flakes; cook stirringoften until slightly softened, about2 to 3 minutes. Stir in wine; bring to a boil. Pour over chicken in roasting pan; top with pasta sauce. Cover andbake in 325°F. oven for 1 hour. Serveover polenta with parmesan sprinkledover top.Makes 6 servings


To feel safe and warmon a cold wet night, allyou really need is soup.

Laurie Colwin, novelist, short story and food writer (1944-1992)

SOUP’S ONNew

While it’s hard to believe those cold,wet nights will soon be a reality, it’ssafe to say the cooks in DierbergsKitchen won’t be caught by surprise.

We’ve braced for the chill by addingfive NEW varieties to our large selection of house-made soups,guaranteed to make you “feel safeand warm.” Made with all-naturalingredients, they are convenient fora quick lunch, or a home-style supper.

Old-Fashioned Chicken & Dumplings:This hearty comfort-food classic is made with all-whitemeat chicken, thick dumpling noodles, carrots and celery in a creamy poultry broth.

3-Bean Quinoa Vegetarian Chili: A small measure of green chiles gives kick to this vegan recipe made with a chili-seasonedtomato base, whole grain quinoa and a blend of heart-healthy beans(black beans, kidney beans and garbanzo beans).

Creamy Clam Chowder:A rich, seasoned cream is the base for this classic recipe with tender clams, potatoes, carrots and celery.

Sausage & Chicken Gumbo:Our take on the Louisiana favorite combines mild sausage and tender, white chicken in a rich, Cajun-seasoned tomato broth with fresh veggies and smoked paprika.

Creamy Whole Grain Wild Mushroom Soup:This hearty vegetarian soup is made with whole grains (quinoa, barley, wheatberry, wild rice) and mushrooms in a flavorful dry sherry cream sauce with hints of garlic and thyme.

Check out ourBREAD BOWLSfor your soupin our BAKERY DEPT.

About OurHOUSE-MADE SOUPS

• Packaged in convenientmicrowave-safe cupsready to heat & serve

• Prepared fresh in Dierbergs Kitchen

• Made with premium all-natural ingredients

• Five new flavors coming in September

Find ourHOUSE-MADESOUPS near theSALAD BAR

let’s make a dinner dealWhen it comes to getting kids to eat dinner – especially something that’s good for them – it takes more than a little negotiation. Why not meet in the middle and serve up the flavors they love in brand new ways? Kids get to eat what they like, and you like that they’re getting a great meal. Can’t argue with that!

R E C I P E S

D I E R B E R G S M A R K E T S , I N C . � P A G E 1 8

My-Oh-My Pasta Pie Now, that’s using your noodle! Spaghettimeets pepperoni pizza in this deep-dishdinner pie that everyone will love.

3 large Dierbergs eggs, lightly beaten1/3 cup Dierbergs grated parmesan cheese 2 tablespoons Dierbergs butter, melted1/8 teaspoon ground black pepper8 ounces (1/2 of 16-ounce box) Dierbergs thin spaghetti, broken into 2-inch pieces, cooked according to package directions, omitting oil and salt

1 cup Dierbergs low-fat small curd cottage cheese

1 package (8 ounces) Dierbergs shredded mozzarella cheese (divided)

1 jar (14 to 16 ounces) prepared light spaghetti sauce

1 cup coarsely chopped turkey pepperoni(optional)

2 tablespoons Dierbergs grated parmesancheese

In large bowl, stir together eggs, the 1/3 cup parmesan, butter, and pepperuntil well mixed. Stir in cooked spaghetti.Place in 9-inch deep-dish pie plate thathas been lightly coated with no-stickcooking spray. Top with cottage cheeseand 1 cup of the mozzarella. In mediumbowl, stir together spaghetti sauce andpepperoni; spread over top, spreading almost to edges. Bake in 350°F. oven 30 minutes. Sprinkle remaining 1 cupmozzarella and the 2 tablespoons parmesan over top. Bake 5 minutes.Let stand 10 minutes. Cut into wedges.Makes 6-8 servings


BBQ Potato ChipChicken Fingers

All signs point to these deliciously crispychicken fingers being a huge hit. Whynot grab a few and see for yourself?

2 pounds chicken tenders1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon seasoned salt1 bag (8.5 ounces) BBQ-flavored 40% reduced-fat kettle-cooked potato chips, finely crushed

1 cup nonfat plain Greek yogurt or light dairy sour cream

Butter-flavor no-stick cooking spray

If desired, remove tendons from chicken.Grasp tendon with paper towel. Usekitchen shears to scrape meat away from tendon.

In small dish, combine garlic powder,onion powder, and seasoned salt; sprinkleover both sides of tenders. Place crushedchips in large freezer-weight reclosableplastic bag. Place yogurt in shallow dish.Dip tenders in yogurt; add to chips in bag.Seal bag; shake to coat. Place tenders onparchment-lined jellyroll pan; lightly coatwith cooking spray. Bake in 400°F. ovenuntil internal temperature of chicken is165°F., about 22 to 23 minutes.Makes 8 servings


Terrific Teriyaki Pork Chops and Rice

No need to call in an order. Theseteriyaki-rific pork chops and veggie-loaded rice beat anything you can get at the takeout place.

1 teaspoon garlic powder1/4 teaspoon ground ginger1/2 teaspoon ground black pepper11/2 pounds boneless pork chops, about 3/4 inch thick

11/2 tablespoons Dierbergs olive oil3 cups instant brown rice23/4 cups reduced-sodium chicken broth1/4 cup teriyaki sauce3 tablespoons Dierbergs brown sugar1 bag (16 ounces) frozen stir-fry vegetables, partially thawed

In small bowl, stir together garlic powder,ginger, and pepper. Sprinkle over bothsides of chops. In large skillet, heat oliveoil over medium-high heat. Add chops;cook until lightly browned, about 3 to 4minutes per side. Place rice in 9 x 13-inchbaking dish that has been lightly coatedwith no-stick cooking spray. In 4-cup glassmeasure, stir together broth, sauce, andbrown sugar; pour over rice. Top withvegetables and chops. Cover and bake in350°F. oven 30 minutes. Uncover and letstand 10 minutes before serving.Makes 6 servings


R E C I P E S

DIERBERGS

SCHOOL OF COOKIN

G

DIERBERGS

SCHOOL OF COOKIN

G

in our COOKING CLASSES!

A Dierbergs Special Event toGet Kids Eating Healthier and

Exercising More!

Sept. 3-30, 2013• Corporate Team Events• Adult and Child Birthday Parties• Bridal and Baby Showers• Scouts and Club Events and more!

PRIVATE COOKING EVENTToday!

PLAN YOUR

• Date Night• Girls’ Night Out• Hands-on and Hands-off classes• Kids in the Kitchen• Lunches, dinners and more!

BOGEY HILLS • CLARKSON • DES PERES • EDWARDSVILLE • SOUTHROADS • WEST OAK

Visit to register for classes. 636-812-1336 (MO) • 618-622-5353 (IL)

CHECK OUT SOME OF OUR CLASSES

BACK TOSCHOOL...

Get

P A G E 1 9 � S E P T E M B E R 2 0 1 3

Details at Dierbergs.com

one sweet little biteWhen it’s time for dessert, how many times have you said, “Oh, I’ll have just one little bite?” Mmm, hmm – thought so! We’ve designed these delectable little desserts that are just the right size to take the edge off that craving for somethingsweet. It may not be easy to stick to just one, but with these marvelous minis, you can at least say you tried.

R E C I P E S

One-Bite Banana Cream PiesWe’ve deconstructed this diner classicand transformed it into tiny pastries. Try our rum-spiked vanilla pies and theKahlúa-laced chocolate version.

1 refrigerated pie crust (1/2 of 14.1-ounce package)

11/4 cups half-and-half1 box (4-servings) instant vanilla pudding mix

2 tablespoons Dierbergs light rum3 medium bananas, sliced 1/4 inch thickFrozen non-dairy whipped topping, thawedDierbergs Bakery chocolate sprinkles

On lightly floured surface, roll pie crustto smooth creases. Using scalloped pastrycutter or pizza wheel, cut pastry into 9-inch square. Cut into thirty-six 11/2-inchsquares; place on parchment-lined bakingsheet. Pierce pastry squares with fork toallow steam to escape. Bake in 400°F.oven until very light golden brown,about 6 to 8 minutes. Cool completelyon wire racks.

In large bowl, whisk together half-and-half, pudding mix, and rum until wellmixed. Cover and chill 10 minutes. Placepudding in freezer-weight reclosableplastic bag; snip small hole in corner. Pipesmall amount of pudding on each pastrysquare. Top each with 2 banana slices.Garnish with whipped topping andchocolate sprinkles. Serve immediately.Makes 3 dozen

Per serving: Calories 56 � Fat 2 g Cholesterol 3 mg � Sodium 65 mg Carbohydrate 8 g � Fiber <1 g � Protein 1 g

VARIATIONOne-Bite Chocolate Banana Cream PiesSubstitute instant chocolate puddingmix for the vanilla pudding mix and coffee liqueur (Kahlúa) for the rum.


Chocolate Bacon ClustersBacon isn’t just for breakfast anymore!These crispy clusters are smoky, salty,sweet, and chocolatey. What more couldyou ask for, besides another one?

1/2 cup semisweet chocolate chips1/2 cup butterscotch chips1/2 cup crispy rice noodles (LaChoy)1/2 cup pecan chips, toasted1/4 cup real bacon bits

In 4-cup glass measure, combine chocolatechips and butterscotch chips. Microwave(high) 1 minute. Let stand 1 minute; stiruntil chips are melted and smooth. Stir in rice noodles, pecans, and bacon bits.Drop by rounded tablespoonfuls ontoparchment-lined baking sheet. Chill at least 30 minutes. Store in covered container in refrigerator.Makes 16 clusters



R E C I P E S

Bite-Size Pumpkin Cheesecakes These tiny pumpkin delights are rich,creamy, and spiced just right. They get a little extra sweetness from a splash ofmaple syrup.

CRUST2/3 cup graham cracker crumbs2 tablespoons Dierbergs brown sugar2 tablespoons Dierbergs butter, melted1 tablespoon pure maple syrup1/4 teaspoon ground cinnamon

FILLING1 package (8 ounces) Dierbergs cream cheese, softened

1/2 cup canned pure pumpkin1 large Dierbergs egg1/4 cup firmly packed Dierbergs brown sugar

1/4 cup Dierbergs granulated sugar2 tablespoons pure maple syrup1/2 teaspoon ground pumpkin pie spice

Sweetened whipped cream

FOR CRUST In medium bowl, stir togetherall crust ingredients until well mixed.Line 36 mini muffin cups with paperbaking cups. Place 1 teaspoon crumbmixture in each muffin cup; press firmlyinto bottom of cups and set aside.

FOR FILLING In large mixer bowl, beatcream cheese at high speed until lightand fluffy. Beat in pumpkin, egg, sugars,syrup, and pie spice at low speed scrapingbowl occasionally until well mixed. Spoona scant tablespoon filling into each muffincup. Bake in 375°F. oven until filling is set and slightly puffed, about 12 to 15 minutes. Remove cheesecakes frompans; cool on wire racks. Place in covered container; chill several hours or overnight.Serve topped with dollop of sweetenedwhipped cream.Makes 3 dozen

Per serving: Calories 55 � Fat 3 g Cholesterol 14 mg � Sodium 37 mg Carbohydrate 6 g � Fiber <1 g � Protein 1 g

Mini Caramel Apple Pies Can you eat a whole pie in a couple ofbites? You can when it’s one of thesemini delights! A drizzle of caramel glazemakes them perfect for fall.

2 tablespoons Dierbergs granulated sugar2 teaspoons cornstarch1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/8 teaspoon ground nutmeg1 cup peeled, cored, and finely choppedapple (Fuji, Jonathan, or Gala)

1 package (14.1 ounces) refrigerated piecrusts

1 tablespoon Dierbergs milkCaramel Glaze (recipe follows)

In large bowl, combine granulatedsugar, cornstarch, and spices. Stir inapples; let stand while preparing crust.

On lightly floured surface, roll one piecrust to smooth creases. Cut into four41/2-inch circles. Repeat with remainingpie crust.

Place 2 tablespoons apple mixture incenter of each circle. Brush edges withmilk. Fold in half to enclose filling andform half-moons. Press edges with tinesof fork to seal. Place on parchment-linedbaking sheets. Lightly brush with milk.

Bake in 375°F. oven until light goldenbrown, about 20 to 25 minutes. Cool onwire racks 15 minutes. Drizzle Glaze overeach pie. Makes 8 servings

Per serving: Calories 278 � Fat 13 g Cholesterol <1 mg � Sodium 223 mg Carbohydrate 40 g � Fiber 1 g � Protein 2 g

Caramel Glaze1/3 cup Dierbergs powdered sugar2 tablespoons caramel ice cream topping1/4 teaspoon vanilla extract

In small bowl, stir together all ingredientsuntil well mixed. Makes 1/4 cup

twist and shout!What’s been around for more than 1400 years and is almost impossible to resist? What we know and love as the pretzel began when French and Italian monks f irst rolled dough into strips, then shaped them to resemble achild ’s arms folded in prayer. Children who memorized their prayers received a pretiola or little reward. As theycrossed the Alps into Austria and Germany, the treats eventually became known as brezels. Making homemadepretzels is perfect for a family fun night in the kitchen. And, you can eat the results!

R E C I P E S

Soft & Chewy PretzelsWarm from the oven and studded withcrunchy salt, these old-fashioned pretzelsare hard to beat. Pass the mustard, please!

1 cup warm (105° to 110°F.) water1 tablespoon Dierbergs brown sugar1 envelope (1/4 ounce) active dry yeast (21/4 teaspoons) (not quick-rising)

3 cups bread flour2 teaspoons coarse salt10 cups water1/4 cup baking soda1 large Dierbergs egg, beaten with 1 tablespoon water

Coarse salt

TO MAKE PRETZEL DOUGHIn 1-cup glass measure, combine the 1 cup water, brown sugar, and yeast.Let stand 5 minutes. Place flour and the 2 teaspoons coarse salt in work bowlof food processor fitted with steel knifeblade; pulse several times to combine.With machine running, pour yeast mixture through feed tube in slow,steady stream; process until doughforms ball and cleans sides of bowl.Process for 45 seconds. Shape doughinto smooth ball; place in large bowlthat has been lightly coated with no-stick cooking spray. Cover with plastic wrap and let rise in warm placeuntil double in size, about 1 hour. Punch down dough.

TO SIMMER PRETZELSIn Dutch oven, bring the 10 cups waterto a boil; stir in baking soda. Reduceheat so water is just simmering. Simmerpretzels in batches until slightly puffed,about 30 seconds per side. Place pretzels2 inches apart on parchment-lined baking sheets.

TO BAKE PRETZELSBrush both sides of pretzels with eggmixture; sprinkle coarse salt over tops. Just before baking, place jellyroll panwith several ice cubes on lower rack ofoven. Replenish ice in jellyroll pan beforebaking second batch. Place 1 bakingsheet at a time on middle rack of 425°F.oven; bake until pretzels are a deep, rich brown, about 15 to 20 minutes. Cool5 minutes on wire racks. Best served warm.Makes 1 dozen


MAKE-AHEAD TIP Bake and coolpretzels as directed. Freeze in singlelayer on baking sheet 1 hour. Transfer to freezer-weight reclosable plastic bagand freeze up to 4 weeks. To reheat,place frozen pretzels in single layer on parchment-lined baking sheet. Bake in 350°F. oven 10 minutes.


Pretzel Dogs Kids of all ages will love these super-sizedpigs in blankets. Try these at your nextgame day gathering or Halloween party.

Dough for Soft and Chewy Pretzels (see recipe)

1 package (14 ounces) hot dogs (Nathan’s)10 cups water1/4 cup baking soda1 large Dierbergs egg, beaten with 1 tablespoon water

Coarse salt

TO MAKE PRETZEL DOUGHPrepare pretzel dough according to Soft and Chewy Pretzels directions.While dough is rising, let hot dogs come to room temperature.

Roll dough into 16-inch rope; divide into8 equal pieces. (Keep dough pieces anddough-wrapped hot dogs loosely coveredwith damp towel to prevent drying out.)Roll one dough piece into 15-inch rope(about 3 times length of hot dog). Pathot dog very dry with paper towel. Wrapdough mummy-style completely aroundhot dog. Pinch ends together tightly.Place on parchment-lined baking sheet.Repeat with remaining dough and hotdogs. Let rise 15 to 20 minutes (pretzelswill not double in size).

TO SIMMER PRETZEL DOGSIn Dutch oven, bring the 10 cups waterto a boil; stir in baking soda. Reduce heatso water is just simmering. Simmer PretzelDogs in batches for 10 seconds per side.Place 2 inches apart on parchment-linedbaking sheet.

TO BAKE PRETZEL DOGSBrush Pretzel Dogs with egg mixture;sprinkle coarse salt over tops. Just beforebaking, place jellyroll pan with severalice cubes on lower rack of oven. Placebaking sheet on middle rack of 425°F.oven; bake until Pretzel Dogs are a deep,rich brown, about 12 to 15 minutes. Cool5 minutes on wire racks. Makes 8 servings


Garlic Herb Pretzel RollsIf they’re expecting the usual dinnerrolls, surprise them with a basket ofthese instead. The hint of rosemary and garlic is just fantastic.

Dough for Soft and Chewy Pretzels (see recipe)

10 cups water1/4 cup baking soda3 tablespoons Dierbergs extra virgin olive oil

11/2 teaspoons very finely minced fresh rosemary

1/2 teaspoon garlic powder

TO MAKE PRETZEL DOUGHPrepare pretzel dough according to Soft and Chewy Pretzels directions.

Roll dough into 16-inch rope; divide into12 equal pieces. (Keep dough pieces andshaped rolls loosely covered with damptowel to prevent drying out.) Press downon one dough piece to flatten slightly. To make smooth roll, stretch sides downand under, pinching to seal on bottomside (see Step-by-Step Photo). Continuestretching and pinching until roll is smoothand oblong. Place on parchment-linedbaking sheet. Repeat with remainingdough. Let rise 15 to 20 minutes (rollswill not double in size).

TO SIMMER PRETZEL ROLLSIn Dutch oven, bring the 10 cups waterto a boil; stir in baking soda. Reduce heatso water is just simmering. Simmer PretzelRolls in batches for 10 seconds per side.Place 2 inches apart on parchment-linedbaking sheet.

TO BAKE PRETZEL ROLLSIn small bowl, stir together olive oil,rosemary, and garlic powder. Brush mixture over top and sides of rolls. Use sharp knife to make 2 to 3 slits in top of each roll. Just before baking,place jellyroll pan with several ice cubeson lower rack of oven. Place bakingsheet on middle rack of 425°F. oven; bakeuntil golden brown, about 15 minutes.Serve warm.Makes 1 dozen


P A G E 2 3 � S E P T E M B E R 2 0 1 3

Roll dough into 16-inch rope; divide into 12 equal pieces. (Keep dough pieces andshaped pretzels loosely covered with damp towel to prevent drying out.) Roll one dough piece into very thin rope about 20 to 22 inch es long; twist rope into pretzel shape (see Step-by-Step Photos). Place on parchment-lined baking sheet. Repeat with remaining dough. Let rise 15 to 20 minutes (pretzels will not double in size).

CLICK. SEARCH. COOK!BONUS WEB RECIPEatDierbergs.comPepperoni Pretzel

Calzones

ROLL

TWIST

SHAPE

PINCH

twist and shout!A crisp lager beer adds just the right amount of flavor to this creamy,cheesy dip. For homemade pretzel recipes, see pages 22 and 23.

Beer Cheese Pretzel Dip2 tablespoons Dierbergs butter2 tablespoons plus 1 teaspoon Dierbergs flour

1 teaspoon stone ground mustard1 cup lager beer1 package (8 ounces) Dierbergs shredded sharp cheddar cheese

1 package (8 ounces) Velveeta Shreds3 to 4 drops hot pepper sauce

In medium saucepan, melt butter overmedium-high heat. Whisk in flour; cookwhisking constantly 1 minute. Whisk inmustard. Slowly whisk in beer; cook stirring constantly until mixture beginsto thicken, about 2 to 3 minutes. Addcheeses; stir constantly over low heatuntil melted and smooth. Add hot sauce.Serve warm.Makes about 4 cups

Per 1/4 cup: Calories 130 � Fat 10 g Cholesterol 31 mg � Sodium 299 mg Carbohydrate 3 g � Fiber 0 g � Protein 7 g

Another GreatPretzel Dip

Honey Mustard

hail to kale! 3 days for the mildest flavor

Documents