s chucks cooks spring 2013
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> a letter fromthe chairman
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Becky Trepasso, R.D.
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At this time of the year, many of us are still committed to our
resolutions that involve healthier food choices and steppingup our fitness regimens. So, let me apologize now for the
mouth-watering, delectable, split layer chocolate cake gracing
the cover of our spring issue!
While the food education team at Schnucks Cooks has worked
to bring you a balance, in many ways, this issue is a test to
willpower! In addition to the chocolate cake (be sure to check
out the online video), youll find a decadent chocolate bread
pudding and honey-walnut baklava.
For those who are sticking to their resolve to cut back onsweets, be assured this magazine is chock-full of recipes to
suit everything from the weeknight rush to the Easter buffet.
For a household on the go, the taco pizza is a great mash-up
of two cultures; BBQ Corned Beef Wraps offer another unusual
twist on a traditional favorite.
Comfort food takes center stage with five 30-minute frozen
tortellini recipes, and check out our soup and bread recipes
that will satisfy on a chilly evening. The star of this edition,
however, is the Pineapple-Rum Glazed Ham.Just as the winter holidays bring friends and family together
around the table, springs mild temperatures and budding
greenery offer new reasons for getting the gang together.
And, with this issue ofSchnucks Cooks, weve given you just a few
more! Its time to spring into action with more than 25 different
recipe ideas to help you transition into the new season.
Scott C. Schnuck
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}table ofcontents
> spring
8
4 lessons from the test kitchenSoy-Ginger Steamed Tilapia.
5 glorious grapefruitGrapefruit Bars.
6 express laneTaco Pizza and BBQ Corned Beef Wraps.
8 soup-er suppersVeggie Chili, Jalapeo Cheese Cornbread, Asparagus& Rice Soup, Pasta Meatball Soup, Cheddar Oat Scones
and Popovers.
12 grecian delightsTraditional Baklava, Moussaka and Greek Chickpea& Olive Salad.
16 spring expectationsPineapple-Rum Glazed Ham, Creamy Potato-Leek Gratin,Berry Tiramis and Warm Spinach Salad with RoastedVegetables & Bacon Vinaigrette.
21 do we truly crave chocolate?Mocha Hot Chocolate.
22 chocolate heavenDeluxe Chocolate Split Layer Cake with ChocolateButtercream Frosting and Chocolate Bread Pudding.
24 split layer cake 101
26 5 @ 5:00: tortelliniTortellini with Bacon & Peas, Tortellini Shrimp Caesar Salad,Creamy Tortellini with Spinach, Cheese Tortellini withWild Mushroom Sauce and Tortellini Cacciatore.
30 meals for a stealCrunchy Cajun Catfish with Skillet Succotash andEggs in Spiced Tomato Sauce.
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Rosanne Toroian,Food Editor
I love butter, but I cant bear the inches it addsto my waistline. This year, I resolved to reducefat in my familys diet, so I began seekingsolutions that wont sacrifice flavor in my
recipes. Thats when I rediscovered one of thesimplest cooking methods steaming.
Steaming is a moist-heat cooking methodwhereby food is placed over, but not touching,simmering water. Steaming helps food retainits nutrients and seal in flavor. Its a quickcooking method as well, making it perfectfor weeknight dinners. It takes less thanten minutes to boil the water, and nearly anyseafood or cut vegetable will be cooked infive to ten minutes.
There are many steamers available forpurchase. I use a collapsible metal steamerbasket that I bought at Schnucks. It is perfectfor steaming vegetables and shellfish likeshrimp and mussels. Its not ideal, however, forfish fillets or chicken breasts. For those, I preferto make my own steamer using a large skilletand Pyrex pie plate. I make flattened balls
of aluminum foil that raise the pie plate oversimmering water. Place some of your favoritesauce in the pie plate, then arrange your fishover the sauce. Cover the skillet with a lid, orif your skillet doesnt have a lid, cover tightlywith heavy-duty foil or place a second skilleton top to cover. Theres no need to turn the fishover, so resist lifting the lid to peek at the fish.
Fish fillets, in particular, benefit from steaming.Because they are so delicate, by arranging themflat in the dish over water, you dont risk theirbreaking apart. Plus, the fish cooks in its ownjuices creating its own highly-flavored sauce.I encourage you to try the recipe below andwatch my recipe video at schnuckscooks.com.Low in fat and calories, it utilizes manyingredients found in most pantries and canbe on the table in 20 minutes!
Soy-Ginger Steamed Tilapia
Active Time: 10 minutes
Total Time: 20 minutes Serves: 4
3 large garlic cloves, crushed with pressor 1 tablespoon refrigerated GourmetGarden garlic blend
cup thinly sliced green onions, divided
2 tablespoons less-sodium soy sauce
1 tablespoons dry sherry orMadeira (optional)
1 tablespoon grated peeled fresh ginger(from 2-inch piece) or refrigeratedGourmet Garden ginger spice blend
1 teaspoon Schnucks brown sugar
1 teaspoon sesame oil
1 pounds fresh tilapia, swai or catfish fillets
cup coarsely chopped fresh cilantro leavesprepared white or brown rice (optional)
1.Fill 12-inch skillet or saut pan with inch
water. Place small round cake rack (about
9-inches in diameter) in skillet, or crush or fold
three 12-inch-long pieces of aluminum foil into
3 x -inch rounds. They should be able to raise
a 9-inch glass pie plate just over water so that
lid covers skillet. Cover skillet and heat water
to boiling over high heat. (Do not boil with pieplate inside skillet.)
2.In 9-inch glass pie plate, stir together garlic,
cup green onions, soy sauce, sherry, if using,
ginger, brown sugar and sesame oil until well
blended. Arrange tilapia over sauce, overlapping
thin ends of fillets to fit.
3.Place pie plate on cake rack or foil; cover skillet
and cook over medium heat 7 to 9 minutes
or until thickest part of tilapia turns opaque
throughout and internal temperature reaches
145F. With oven mitts, remove pie plate. Sprinkle
tilapia with cilantro and remaining cup green
onions. Serve tilapia over rice, if desired, and
drizzle with sauce.
Each serving: about 140 calories, 3 g total fat
(1 g saturated), 60 mg cholesterol, 331 mg sodium,
3 g carbohydrate, 0 g fiber, 1 g sugars, 25 g protein
Lso fr the T Kicn: Samd Fi
Visitschnuckscooks.comto watch our Steamed Fish video.Or, scan this Tag with your smar t phone! To get the Tag Reader visithttp://gettag.mobion your mobile phone browser.
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A descendant of the pomelo and sweet orange,grapefruit was originally grown in subtropicalclimates as an ornamental plant dubbed theforbidden fruit. First bred in Barbados andbrought to the United States in the early 1800s,the fruit earned widespread popularity whenthe first patent for the variety Ruby Red wascreated in 1929, transforming the fruit into
an agricultural success. Today, this uniquelytangy-sweet fruit grows abundantly in Arizona,California, Texas and Florida the worlds largestproducer of the fruit.
The grapefruit was named for the grapelikeclusters in which they grow. Though the fleshcolor varies with each variety, the skin is usuallyyellow and may have a pinkish blush.
Available year-round, look for grapefruit with a
brightly colored skin. A ripe grapefruit shouldfeel firm yet springy when gently squeezed inthe palm of your hand. If it feels heavy for itssize, then the juicier it will be. Best preservedin a plastic bag in the refrigerators producedrawer for up to two weeks, grapefruit can alsobe stored at room temperature for up to twodays. Very low in calories and a great source of
dietary fiber, grapefruit contain about the sameamount of vitamin C as oranges.
To remove segments from grapefruit, first cut offany peel and white pith. Holding the grapefruitover a small bowl covered with a fine-meshstrainer to catch segments, with paring knife,cut on either side of membranes to releaseeach segment. If desired, squeeze the leftovermembrane to release any excess juice.
A celebrated treat for breakfast, the grapefruitis most commonly eaten cut in half andsprinkled with sugar. If youre looking for a newway to enjoy this fruit, try adding the segmentsto a salad or sprinkle grapefruit halves withbrown sugar and broil. Add chopped grapefruitto avocado and jalapeo for a refreshing relishto serve over fish, chicken or pork, or add the
juice to homemade salad dressing in place ofsome of the vinegar or lemon juice.
Visitschnuckscooks.com to watch our
how-to videos! To segment a grapefruit,
follow the instructions outlined in our How to
Segment an Orange video.
in season >grapefruit
Grapefruit Bars
Active Time: 20 minutes
Total Time: 1 hour 5 minutes plus cooling
Makes: 24 bars
3 grapefruit (any variety)
2 cups Schnucks granulated sugar, divided
2 cups Schnucks all-purpose flour, divided
8teaspoon salt cup cold Schnucks unsalted butter(1 sticks), cut into small pieces
5 Schnucks large eggs
Schnucks powdered sugar for dusting
1. Preheat oven to 350F. Line 13 x 9-inch metal
baking pan with aluminum foil so that foil
extends over short sides of pan. From grapefruit,
grate 1 tablespoon plus 2 teaspoons peel and
squeeze juice. Strain juice to remove any seeds
and pulp. You will need cup juice.
2. In food processor with knife blade attached,
add cup granulated sugar, 1 cups flour,
salt and 2 teaspoons grated peel; pulse several
times to combine. Add butter and pulse until
pea-sized crumbs form. Pour mixture into
prepared pan; press evenly onto bottom of pan.
Bake 17 to 20 minutes or until golden brown.
Cool crust completely on wire rack.
3. In large bowl, with whisk, lightly beat eggs.Add remaining 2 cups granulated sugar,
cup flour, 1 tablespoon grated peel and
cup juice. Pour mixture over crust. Bake
25 to 30 minutes or until center is set. Cool
completely on wire rack. Use foil to lift out of
pan. Peel off foil. Cut lengthwise into 4 strips,
then cut each strip crosswise into 6 pieces.
Dust bars with powdered sugar.
Each bar: about 207 calories, 6 g total fat (4 g saturated),
54 mg cholesterol, 28 mg sodium, 35 g carbohydrate,
1 g fiber, 25 g sugars, 3 g protein
glorious grapefruit
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express laneFood fusion isnt just for professional chefs try your hand at fusing flavors and ingredients to liven up weeknightmeals. Our Taco Pizza is a kid-friendly Mexican version of a traditional pizza pie with extra lean ground beef andblack beans to make the dish both filling and delicious. If you have leftover corned beef from St. Patricks Day, giveit a boost with barbecue sauce and a creamy horseradish-onion spread, then roll into a wrap. Both of these ExpressLane recipes come together in under 30 minutes for fresh, fast and family-friendly mealtime solutions!
Taco Pizza
Active Time: 15 minutes
Total Time: 25 minutes Serves: 6
Schnucks nonstick cooking spray
1 package (13.2 ounces) refrigeratedcountry Italian bread dough
1 pound Meat Masters 90% extra leanground beef
1 packet (1 to 1.25 ounces) less-sodiumtaco seasoning mix
cup water
1 can (15 ounces) Full Circle black beans
in spicy sauce1 cup Schnucks finely shredded Cheddar
Jack cheese (4 ounces)
2 cups shredded lettuce (about 4 ounces)
1 large tomato (about 10 ounces), cut into-inch pieces (about 1 cups)
Schnucks chunky salsa and/or Schnuckssour cream (optional)
1. Preheat oven to 425F. Spray large cookie
sheet or rimmed baking pan with nonstick
cooking spray. Remove dough from package
and unroll in center of cookie sheet. Press
dough to form 14 x 10-inch rectangle. With fork,
poke dough about every 2 inches. Bake 8 to 10
minutes or until crust browns. Cool crust on
cookie sheet on wire rack.
2. Meanwhile, in 12-inch skillet, cook ground
beef over medium-high heat 5 to 7 minutes oruntil no longer pink, breaking up beef into small
pieces with side of spoon. Stir in taco seasoning
and water; cook just until mixture becomes
thick, stirring occasionally. In medium bowl,
with potato masher or fork, coarsely mash black
beans in their sauce.
3. Spread beans evenly over crust leaving
-inch border around edges. Top with beef
mixture, then sprinkle with cheese, lettuce andtomato. Cut pizza lengthwise into 3 strips, then
cut each strip crosswise into 4 pieces. Serve
with salsa and sour cream, if desired.
Each serving: about 411 calories, 11 g total fat
(5 g saturated), 63 mg cholesterol, 965 mg sodium,
46 g carbohydrate, 3 g fiber, 6 g sugars, 29 g protein
BBQ Corned Beef Wraps
Active Time: 15 minutes
Total Time: 15 minutes Serves: 4
cup finely chopped onion
cup light mayonnaise
cup Schnucks light sour cream
1 tablespoons undrained refrigeratedprepared horseradish
4 (10-inch) wraps or burrito-sizedflour tortillas
4 large romaine lettuce leaves,ribs removed
12 ounces sliced Schnucks Select top roundcorned beef or leftover corned beef
3 cup barbecue sauce
8 slices Schnucks provolone cheese
1. In small bowl, stir together onion,
mayonnaise, sour cream and horseradish.
2. Place wraps on work surface; spread about
3 tablespoons mayonnaise mixture evenly
over each wrap to cover. Place 1 lettuce leaf
in center of each wrap, then arrange slices of
corned beef over wrap to cover. Spread about
1 tablespoons barbecue sauce over corned
beef, then place 2 slices cheese down center of
each tortilla.
3. Starting at bottom edge, roll wraps to enclose
filling. Cut each wrap diagonally in half to serve.
Each serving: about 618 calories, 23 g total fat
(13 g saturated), 94 mg cholesterol, 1870 mg sodium,
50 g carbohydrate, 3 g fiber, 10 g sugars, 37 g protein
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soup-er suppersSoup has had a role in culinary history for as long as cooking techniques havebeen recorded with endless variations based on regional ingredients and tastes.
Food historians attribute soups popularity and longevity to its ease of preparation,combining various ingredients into a satisfying and flavorful one-pot meal.
From thick and hearty chilis to light, broth-based soups, there are infinite possibilities.Weve created three recipes along with three of our favorite breads for dunking.Served together, nothing beats this soup-er combination.
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soup du jour > bread basket
Veggie Chili
Active Time: 20 minutes
Total Time: 40 minutes Serves: 6
1 tablespoon Schnucks canola oil
1 container (20 ounces) refrigerated freshprecut garden soup mix or soup startervegetables or 2 cups chopped onion (1large onion), 1 cup shredded carrots and1 cup chopped celery (3 medium ribs)
1 tablespoon chili powder (or 2 teaspoonsfor milder heat)
1 can (15 ounces) Schnucks black beans,rinsed and drained
1 can (15 ounces) Schnucks small whitenavy beans, rinsed and drained
1 can (15 ounces) Schnucks traditionaltomato sauce
1 can (14.5 ounces) Schnucks petite dicedtomatoes with green chiles, undrained
2 cups low-sodium tomato juice
1 cup Schnucks frozen whole kernel corn
desired toppings such as chopped freshcilantro leaves, chopped green onions,Schnucks sour cream and/or shreddedCheddar cheese (optional)
1. In 4- to 5-quart saucepan, heat oil over
medium heat. Add garden soup mix vegetables
and cook, covered, 10 to 12 minutes or until
celery is tender, stirring occasionally.
2. Add chili powder and cook 1 minute, stirring.
Stir in remaining ingredients except for optional
toppings; heat to boiling over high heat,
uncovered. Reduce heat to medium-low and
simmer 15 minutes. Serve chili with desired
toppings. Makes about 9 cups.
Each serving: about 240 calories, 3 g total fat
(0 g saturated), 0 mg cholesterol, 1299 mg sodium,
46 g carbohydrate, 10 g fiber, 9 g sugars, 12 g protein
Jalapeo Cheese Cornbread
Active Time: 20 minutes
Total Time: 50 minutes Makes: 24 pieces
Schnucks nonstick cooking spray
1 cup Schnucks unsalted butter (2 sticks)
4 Schnucks large eggs
2 cups Schnucks 2% reduced-fat orvitamin D whole milk
1 bunch green onions, cut into large pieces
1 large fresh jalapeo chile pepper, cut intolarge pieces
8 ounces Schnucks hot pepper Jack cheeseor sharp Cheddar cheese
3 cups Schnucks all-purpose flour
1 cup yellow cornmeal cup Schnucks granulated sugar
2 tablespoons baking powder
1 teaspoon kosher salt
1. Preheat oven to 375F. Spray 13 x 9-inch
metal baking pan with nonstick cooking spray.
In microwave-safe medium bowl, heat butter
in microwave oven on high 1 to 2 minutes
or until melted, stirring after 1 minute. Add
eggs and with whisk, beat well; stir in milk.In food processor with knife blade attached,
pulse onions and jalapeo about 15 times or
until finely chopped. Replace knife blade with
shredding blade. Shred cheese.
2. In large bowl, with whisk, stir together flour,
cornmeal, sugar, baking powder and salt until
well combined. Add milk mixture to flour mixture
and stir just until dry ingredients are moistened.
Stir in onions, jalapeo and cheese until wellblended. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until wooden pick
inserted in center comes out with a few moist
crumbs attached. Cool in pan on wire rack 5
minutes to serve warm, or cool completely to
serve later. Cut lengthwise into 4 rows; cut each
row crosswise into 6 pieces.
Each piece: about 209 calories, 11 g total fat
(7 g saturated), 63 mg cholesterol, 282 mg sodium,
20 g carbohydrate, 1 g fiber, 3 g sugars, 6 g protein
Asparagus & Rice Soup
Active Time: 15 minutes
Total Time: 45 minutes Serves: 4
1 tablespoon Schnucks extra virgin olive oil
1 container (20 ounces) Schnucksrefrigerated soup starter vegetablesor 13 cups each diced carrots, celeryand onion
1 container (48 to 49 ounces) less-sodiumchicken broth (6 cups)
cup unprepared converted or extra longgrain white rice
1 package (8 ounces) mini cubedham, drained
1 bunch fresh asparagus (about 1 pound),
each spear cut diagonally into 1-inchpieces (about 2 cups)
teaspoon ground black pepper
grated Pecorino Romano cheese (optional)
1. In 4- to 5-quart saucepan, heat oil over
medium-high heat. Add soup starter vegetables
and cook, covered, 15 minutes or until celery
is tender and begins to brown, stirring
occasionally. Add broth; heat to boiling over
high heat. Reduce heat to medium-low; stirin rice. Cover and cook 15 minutes. Add ham,
asparagus and pepper. Cook 4 to 5 minutes or
until asparagus is tender.
2. Ladle soup into soup bowls and sprinkle with
cheese, if desired. Makes about 10 cups.
Each serving: about 306 calories, 9 g total fat
(3 g saturated), 33 mg cholesterol, 1609 mg sodium,
37 g carbohydrate, 5 g fiber, 8 g sugars, 19 g protein
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Pasta Meatball Soup
Active Time: 20 minutes
Total Time: 40 minutes Serves: 4
(26-ounce) bag Schnucks frozenItalian style or beef meatballs(about 28 meatballs)
1 tablespoon Schnucks extra virgin olive oil
1 large celery rib, minced (about cup)
1 small onion (about 6 ounces), chopped(1 cup)
2 tablespoons minced fresh garlic(about 6 cloves)
1 carton (32 ounces) less-sodium chickenor beef broth (4 cups)
1 can (14.5 ounces) Schnucks dicedtomatoes with olive oil, garlic & spices
1 teaspoons Italian seasoning
teaspoon freshly ground black pepper
3 cup uncooked orzo pasta
1. Preheat oven to 400F. Arrange frozen
meatballs without touching in rimmed baking
pan. Bake 10 minutes. Meanwhile, in 4- to
8 ounces aged Cheddar cheese (suchas Schnucks 4 year aged Cheddar),shredded (2 cups)
1 package (e ounce) fresh dill, frondsremoved and chopped (about cup)
cup plus 2 tablespoons Schnucks oldfashioned oats, divided
3 Schnucks large eggs, divided
1 cup Schnucks whipping cream
1 tablespoon water
1. Preheat oven to 375F. Spray large cookie
sheet with nonstick cooking spray. In large
bowl, with whisk, stir flour, baking powder, salt
and pepper. With fingertips or pastry blender,
work in butter until pea-sized crumbs form. Stirin cheese, dill and cup oats.
2. In medium bowl, with whisk, beat 2 eggs
with cream until well blended. Pour egg mixture
into flour mixture; with wooden spoon, stir
until dough forms a ball. Place dough on lightly
floured work surface. In same medium bowl,
with whisk, beat water with remaining egg.
3. With rolling pin, roll dough into 8-inch round.
With large knife or pizza cutter, cut dough into12 equal wedges. Place wedges, 1-inch apart,
on prepared cookie sheet. Brush top and sides
of scones with egg mixture; sprinkle remaining
2 tablespoons oats over scones. Bake 25 to 30
minutes or until tops and bottoms are lightly
browned. Serve immediately or cool on wire
rack to serve later.
Each scone: about 391 calories, 25 g total fat
(16 g saturated), 124 mg cholesterol, 420 mg sodium,27 g carbohydrate, 1 g fiber, 0 g sugars, 11 g protein
6-quart saucepan, heat oil over medium-high
heat. Add celery, onion and garlic and cook,
covered, 6 to 8 minutes or until celery is tender,
stirring occasionally.
2. Stir in broth, undrained tomatoes, Italianseasoning and pepper; cover and heat to
boiling. Add meatballs and orzo and cook 9 to
10 minutes or until orzo is tender. Makes about
8 cups.
Each serving: about 340 calories, 48 g total fat
(5 g saturated), 27 mg cholesterol, 1503 mg sodium,
29 g carbohydrate, 4 g fiber, 6 g sugars, 20 g protein
Cheddar Oat SconesActive Time: 30 minutes
Total Time: 55 minutes Makes: 12 scones
Schnucks nonstick cooking spray
2 cups Schnucks all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
teaspoon ground black pepper
cup Schnucks unsalted butter (1 sticks),cut into small pieces
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soup du jour > bread basket
Popovers
Active Time: 10 minutes
Total Time: 45 minutes
Makes: 12 popovers
1 tablespoons Schnucks unsaltedbutter, softened
2 cups Schnucks all-purpose flour, plusadditional for dusting
4 Schnucks large eggs, at room temperature
2 cups Schnucks vitamin D whole milk,at room temperature
1 teaspoon salt
1. Preheat oven to 450F. Grease 12 popover
cups with butter. Lightly dust cups with flour,tapping out excess.
2. In large bowl, with whisk, lightly beat eggs;
add milk and salt and stir until combined. Sift
2 cups flour over egg mixture, then stir with
whisk just until combined. Do not overmix;
batter will appear lumpy. Evenly fill cups with
batter, a scant 3 cup in each.
3. Bake popovers 15 minutes. Reduce oven
temperature to 350F. Bake 12 to 15 minutes
longer or until sides of popovers are firm and
golden brown. Serve immediately.
Each popover: about 137 calories, 4 g total fat
(2 g saturated), 69 mg cholesterol, 235 mg sodium,
18 g carbohydrate, 1 g fiber, 2 g sugars, 6 g protein
> Cooks Wisdom
The eggs and milk should be at room temperature so the
popover batter heats up as quickly as possible during baking,
creating the steam necessary to make them pop over.
Its also important to use the popover batter as soon as its
prepared to give the popovers a light and airy texture.
Popovers can also be prepare d in a standard muffi n pan.
Grease and flour 20 muffi n tin cups, and pour about 3
tablespoons batter into each cup. Bake popovers as directed
in step 3, baking only 9 to 10 minutes longer after reducing
oven temperature to 350F.
suds n soup
Belgian beer and beers brewed in the Belgian style lend
themselves very well to food pairings. New Belgiums Abbey Ale
is a great match for our hearty Pasta Meatball Soup. Complex and
bold enough to hold up to the robust beef, herbs and spices in
the dish, this hazy, mahogany-colored brew has a creamy mouth
feel with hints of pepper and bready, roasted malts, flavors that
intermingle beautifully with this soul-satisfying soup.
Scan this tagto watch ourCraft Beer Pairings video.
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world flavors > opa!
grecian delightsAs one of the worlds oldest civilizations, the Greeks have a rich and colorful food history that has spannedfrom ancient times to modern kitchens. Thanks to its geographic location between the Aegean and IonianSeas, Greece was a significant stop on many ancient trade routes, which explains the array of spices andflavors that are essential to Greek cuisine.
Below are three recipes capturing Greek tastes for an international feast. Baklava is an authentic dessert
made with layers and layers of nuts, honey and phyllo dough. Eggplant and ground meat are featured inMoussaka, which pairs perfectly with our Greek Chickpea & Olive Salad in a light lemon vinaigrette. Opa!
Traditional Baklava
Active Time: 40 minutes
Total Time: 1 hour 40 minutes plus standing
Makes: about 28 pieces
2 packages (10 ounces each) Schnucks
walnuts (about 5 cups)1 small lemon
2 cups plus3 cup Schnucks granulatedsugar, divided
2 cups water
cup Schnucks honey
1 teaspoons ground cinnamon
teaspoon ground nutmeg
1 cup Schnucks unsalted butter (2 sticks)
1 package (16 ounces) frozen (thawed)phyllo dough (2 rolls of 14 x 9-inch sheets)
1. Preheat oven to 325F. Spread walnuts
in large rimmed baking pan. Bake 10 to 12
minutes or until fragrant and lightly toasted.
Cool walnuts in pan on wire rack.
2. Meanwhile, squeeze juice from lemon into
2-quart saucepan. Add 2 cups sugar, water and
honey; heat to boiling over medium-high heat,
stirring occasionally. Reduce heat to mediumand boil 10 minutes or until mixture thickens
slightly. Remove saucepan from heat; cool
mixture to room temperature, then refrigerate
until ready to use.
3. In food processor with knife blade attached,
pulse walnuts until finely chopped but not
ground; transfer walnuts to medium bowl. Stir in
remaining3 cup sugar, cinnamon and nutmeg.
4. In microwave-safe medium bowl, heat butter
in microwave oven on high 1 to 2 minutes or
until melted, stirring after 1 minute. With spoon,
skim off any foam that rises to the top. With
small basting brush, coat 13 x 9-inch glass or
ceramic baking dish with some melted butter.
5. Very lightly dampen a large clean kitchen
towel or paper towels with water. Unroll phyllo
dough on work surface; cover phyllo with
damp towel. Place 1 sheet phyllo lengthwise in
bottom and slightly up sides of prepared dish;
brush very lightly with some melted butter.
Repeat with remaining sheets from 1 roll phyllo
dough. Spread half of walnut mixture (about 2
cups) over phyllo.
6.Top walnuts with 1 sheet phyllo; brush lightlywith some melted butter. (Reheat butter as
needed in microwave oven to melt.) Repeat
with 4 more sheets. Top with remaining walnut
mixture, then remaining phyllo sheets, brushing
lightly with remaining butter between layers.
7. With sharp paring knife, cut baklava
lengthwise into 4 strips, but do not cut all the
way through to bottom of pan. Cut each strip
diagonally into eight 1-inch-wide diamond-shaped pieces. You should have about 28
pieces. Bake 1 hour.
8.Transfer dish to wire rack. Pour cooled simple
syrup evenly over top of baklava. Let stand
at room temperature at least 4 hours before
serving. Or, cool baklava to room temperature,
then cover tightly with plastic wrap or place in
airtight container to serve up to 1 week. Just
before serving, use sharp paring knife to cut
all the way through original lines to separate
pieces of baklava.
Each piece: about 331 calories, 20 g total fat (6 g saturated),
17 mg cholesterol, 79 mg sodium, 36 g carbohydrate,
2 g fiber, 25 g sugars, 4 g protein
Moussaka
Active Time: 50 minutes
Total Time: 1 hours Serves: 8
Schnucks olive oil cooking spray ornonstick cooking spray
2 pounds eggplant (2 large), unpeeled andcut lengthwise into -inch-thick slices
2 teaspoons salt, divided1 pound yellow onions
6 large garlic cloves
2 tablespoons Schnucks olive oil
2 pounds Meat Masters 90% extra leanground beef and/or ground lamb
1 tablespoon dried mint leaves
2 teaspoons dried oregano leaves
teaspoon ground allspice
teaspoon ground black pepper teaspoon ground cinnamon
1 can (8 ounces) Schnucks tomato sauce
cup chopped fresh parsley leaves
3 Schnucks large eggs
1 cups plain whole milk yogurt
1 cup finely crumbled feta cheese
Recipe continued on page 14 >
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1.Preheat oven to 400F. Spray 2 large rimmed
baking pans with nonstick cooking spray. Arrange
eggplant in pans; spray top of eggplant with
cooking spray and sprinkle with teaspoon salt.
Roast 25 minutes or until golden brown. Transfer
eggplant to plate.
2.Meanwhile, chop onions and garlic. In 12-inch
skillet, heat oil over medium heat. Add onions
and garlic and cook, covered, 10 minutes oruntil golden, stirring occasionally. Add ground
beef, mint, oregano, allspice, pepper, cinnamon
and remaining 1 teaspoons salt and cook
10 minutes or until beef is no longer pink,
breaking up meat into small pieces with side of
spoon. Stir in tomato sauce; heat through. Stir
in parsley. In large bowl, with whisk, beat eggs
well. Stir in yogurt and feta cheese.
3. Spray 13 x 9-inch glass, ceramic or metal
baking dish with cooking spray. Layer half of
eggplant in bottom of dish, overlapping slices
slightly. Spread about 3 cups beef mixture
over eggplant. Repeat layering with remaining
eggplant and beef. Pour yogurt mixture evenly
over beef. Bake, uncovered, 40 to 45 minutes or
until edges bubble and edges begin to brown
slightly. Let stand 5 minutes before serving.
Each serving: about 330 calories, 17 g total fat
(7 g saturated), 361 mg cholesterol, 1099 mg sodium,
25 g carbohydrate, 8 g fiber, 13 g sugars, 19 g protein
Greek Chickpea & Olive SaladActive Time: 20 minutes
Total Time: 20 minutes plus chilling
Serves: 8
2 small lemons
1 anchovy fillet, minced, or teaspoonanchovy paste (optional)
2 tablespoons Schnucks extra virgin olive oil
1 teaspoon minced fresh garlic(about 1 clove)
teaspoon salt
2 cans (15 ounces each) Full Circle garbanzobeans (chickpeas), rinsed and drained
small onion, thinly sliced (about cup)
1 cups cherry tomatoes, each cut in half
cup drained pitted Greek kalamata olives,each cut in half, if desired
cup sliced roasted red peppers
cup torn fresh basil leaves, plus 1 sprig forgarnish (optional)
1 tablespoon fresh thyme leaves
From lemons, squeeze about 2 tablespoons
juice into large bowl. With whisk, stir in anchovy,
if using, oil, garlic and salt. Add remaining
ingredients and toss until well combined. Cover
and refrigerate at least 15 minutes or up to 1
day. Transfer salad to serving bowl; garnish with
basil sprig, if desired. Makes about 5 cups.
Each serving: about 177 calories, 5 g total fat
(1 g saturated), 0 mg cholesterol, 861 mg sodium,
27 g carbohydrate, 5 g fiber, 1 g sugars, 6 g protein
world flavors > opa!
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Proudly raising the
best Angus brandSchnucks is proud to offer the Certified Angus Beef brand - brought to
you by generations of farmers and ranchers, like the Eggers in Mexico, Mo.
www.certifiedangusbeef.com
Ben and Darla Eggers,Sydenstricker Genetics, Mexico, Mo.
Certified Angus Beef
represents quality and
consistency. It takes the
consumer out of having
to decide whether this isbetter than that.
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spring expectationsBetween the promise of warmer weather and fresh spring produce, its easy to find inspiration for an Easter feast. Withthis in mind, weve created the perfect medley of seasonal tastes. The tables centerpiece, Pineapple-Rum Glazed Ham,gets its balanced flavors from the combination of spiced rum, sweet pineapple preserves and tangy orange marmalade.
Potatoes and leeks star in the Creamy Potato-Leek Gratin, while asparagus, mushrooms and onions are roasted toperfection in our warm spinach salad. For a fitting ending, impress your guests with our tiramis, which gets a colorful,fruity makeover with a trio of fresh berries.
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Pi l R Gl d H
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Pineapple-Rum Glazed Ham
Active Time: 20 minutes
Total Time: 2 hours Serves: 12
1 Schnucks spiral sliced ham(7 to 8 pounds)
1 jar (12 ounces) pineapple preserves
1 jar (12 ounces) sweet orange marmalade cup spiced rum (such as Captain
Morgan), dark rum or orange juice
2 tablespoons Schnucks Dijon mustard
1 teaspoon ground dry ginger
teaspoon ground black pepper
1.Preheat oven to 350F. Remove ham from
packaging, discarding plastic cover from
bone-end of ham. Reserve glaze packet for
another use. Place ham, cut side down, in13 x 9-inch metal, glass or ceramic baking pan;
cover loosely with aluminum foil. Bake 1 hour.
2. Meanwhile, in 1- to 2-quart saucepan, add
preserves, marmalade and rum; heat to boiling
over medium-high heat. Boil 20 minutes or
until sauce thickens and is reduced to about
2 cups, stirring occasionally. Remove saucepan
from heat; stir in mustard, ginger and pepper.
3. Remove ham from oven; set aside aluminumfoil to use later. Spread about 1 cup glaze over
ham, then return ham to oven. Bake 35 to 45
minutes longer or until internal temperature
reaches 120F, brushing ham every 15 minutes
with additional glaze. Remove ham from oven.
Carefully place ham on serving platter. Cover
ham loosely with reserved foil and let stand
15 minutes before serving. Internal temperature
will rise to 140F upon standing.4.Meanwhile, pour any drippings in 13 x 9-inch
pan into same saucepan with any remaining
glaze; heat to boiling over medium-high heat. Boil
15 to 20 minutes or until sauce thickens and is
reduced to about 1e cups. Serve ham with sauce.
Each serving: about 387 calories, 7 g total fat
(2 g saturated), 108 mg cholesterol, 2296 mg sodium,
38 g carbohydrate, 0 g fiber, 32 g sugars, 39 g protein
Creamy Potato-Leek Gratin
Active Time: 25 minutes
Total Time: 1 hour 15 minutes Serves: 8
2 teaspoons plus 2 tablespoons Schnucksunsalted butter, divided
3 medium leeks (about 2 pounds)
2 teaspoons salt, divided
4 pounds Yukon Gold potatoes(about 9 medium)
1 pint (2 cups) Schnucks whipping cream
teaspoon ground cayenne pepper
teaspoon ground nutmeg
8 ounces Gruyre cheese, shredded
(2 cups)
1. Preheat oven to 350F. Grease 13 x 9-inch
glass, ceramic or metal baking dish with 2
teaspoons butter. Trim off and discard ends
and dark green outer leaves of leeks. Cut leeks
lengthwise in half, then thinly slice crosswise.
You should have about 6 cups. Rinse and drain
leeks very well to remove any grit.
2. In 5- to 6-quart saucepot, melt remaining
2 tablespoons butter over medium-high heat.
Add leeks and teaspoon salt; cover and cook
14 to 16 minutes or until leeks are very soft and
start to brown, stirring occasionally. Transfer leeks
to bowl. You should have about 2 cups leeks.
3. While leeks cook, peel and thinly slice potatoes.
4. Into same saucepot, add cream, cayenne,
nutmeg and remaining 2 teaspoons salt;
heat to boiling over medium-high heat. Addpotatoes and cook 4 to 5 minutes or until cream
becomes very thick, stirring frequently.
5. Transfer half of potato mixture to prepared
dish; spread half of leeks evenly on top, then
sprinkle with half of cheese. Repeat with
remaining potatoes, leeks and cheese. Bake
gratin 40 minutes or until potatoes are very
tender when knife is inserted in center and
top is golden brown. Let stand 10 minutesbefore serving.
Each serving: about 533 calories, 33 g total fat
(22 g saturated), 122 mg cholesterol, 887 mg sodium,
42 g carbohydrate, 6 g fiber, 4 g sugars, 14 g protein
wine pairing > RieslingWith its high acidity and low alcoholcontent, Riesling is an intensely-flavoredwine. Depending on its growing region,youll detect peach, apricot, melon and evenmineral notes in the wine. The higher thealcohol content in Rieslings, the drier theywill taste. For the perfect match to this ham
recipe, choose a medium-dry Riesling withan alcohol content around 10%.
17Schnucks Cooks > Spring 2013
b i j t b f i C t ti i l th i
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Berry Tiramis
Active Time: 45 minutes
Total Time: 1 hour plus chilling Serves: 20
4 packages (6 ounces each) Driscolls freshblueberries (about 4 cups), divided
4 packages (6 ounces each) Driscolls freshraspberries (about 5 cups), divided
2 packages (16 ounces each) Driscollsfresh strawberries, hulled and cut into-inch-thick slices (about 6 cups), divided
1e cups Schnucks granulated sugar, divided
cup berry liqueur (such as Chambord),orange-flavored liqueur (such as triple sec)or orange juice
cup water
1 cups Schnucks whipping cream2 packages (8 ounces each) mascarponecheese, at room temperature
3 packages (3 ounces each)sponge-style ladyfingers
1. In 12-inch skillet, add 2 packages
blueberries, 2 packages raspberries, 3 cups
sliced strawberries and 3 cup sugar. Cook
berry mixture over medium-high heat 25 to
30 minutes or until mixture becomes thick
and reaches a jam-like consistency, stirring
frequently during last 10 minutes of cooking.
Remove skillet from heat. Transfer jam to
medium bowl. Cover and refrigerate at least 2
hours or up to 2 days ahead. You should have
about 3 cups.
2. Meanwhile, in small saucepan, add 1 cup
sugar, liqueur and water; heat to boiling over
medium-high heat, stirring occasionally until
sugar dissolves. Remove saucepan from heat.
Allow mixture to cool slightly. In large bowl, toss
remaining blueberries, raspberries and sliced
strawberries until combined.3. In large bowl, with mixer on low speed, beat
cream and remaining 3 cup sugar until cream
thickens. Increase speed and beat until stiff
peaks form. Add mascarpone and fold with
rubber spatula just until well combined.
Makes about 5 cups.
4. Place 13 x 9-inch glass or ceramic baking
dish horizontally in front of you. Arrange 1
packages ladyfingers, flat side down, vertically(perpendicular) in 3 long rows across bottom
of dish. Brush ladyfingers liberally with half of
liqueur mixture.
5. Spread half of berry jam (about 1 cups) over
ladyfingers. Dollop about 2 cups mascarpone
mixture over jam, then spread to cover. (It is okay
if some jam swirls into mascarpone mixture.)
Top with half of fresh berries, about 3 cups.
(Cover and refrigerate remaining berries to use
after chilling.) Repeat layering with remaining
ladyfingers, brushing with liqueur mixture. Top
with remaining berry jam and mascarpone
mixture. Cover and refrigerate at least 6 hours or
up to 1 day ahead. Top with remaining fresh
berries just before serving. Cut tiramis lengthwise
into 4 slices, then cut each slice crosswise into
5 pieces.
Each serving: about 340 calories, 17 g total fat
(10 g saturated), 84 mg cholesterol, 34 mg sodium,
39 g carbohydrate, 4 g fiber, 26 g sugars, 3 g protein
> Cooks Wisdom
To quick-chill berry mixture in step 1, transfer to mediummetal bowl. Place bowl over larger bowl filled with iced
water. Let stand at room temperature until well chilled,
stirring occasionally.
Warm Spinach Saladwith Roasted Vegetables& Bacon Vinaigrette
Active Time: 30 minutesTotal Time: 30 minutes Serves: 8
1 bunch fresh asparagus (about 1 pound),each spear cut crosswise into1-inch pieces
1 package (10 ounces) Schnucks slicedbaby bella mushrooms
1 medium red onion, cut in half and sliced
1 tablespoon Schnucks olive oil
12 slices Schnucks hardwood smoked bacon(about pound), cut crosswise into1-inch pieces
2 large garlic cloves, thinly sliced
cup balsamic vinegar
2 teaspoons Schnucks Dijon mustard
teaspoon salt
teaspoon ground black pepper
1 package (9 to 10 ounces) freshbaby spinach
1 jar (12 ounces) roasted red bell peppers,drained and chopped (about 1 cups)
1. Preheat oven to 400F. In large bowl, toss
asparagus, mushrooms, onion and oil. Spread
vegetables evenly in large rimmed baking pan.
Roast 20 minutes or until vegetables are
lightly browned.
2. Meanwhile, in nonstick 12-inch skillet, cook
bacon over medium-high heat 10 to 12 minutes
or until crisp, stirring frequently. Remove skilletfrom heat. With slotted spoon, transfer bacon to
bowl. Discard all but cup bacon drippings.
3. Add garlic to bacon drippings in same
skillet and cook over medium heat 1 minute,
stirring occasionally. Add vinegar, mustard, salt
and black pepper and cook 2 minutes or until
vinaigrette thickens slightly.
4. In large bowl, toss spinach with red peppers,
roasted vegetables and warm vinaigretteuntil spinach wilts slightly and salad is well
combined. Serve immediately.
Each serving: about 137 calories, 7 g total fat
(2 g saturated), 14 mg cholesterol, 504 mg sodium,
11 g carbohydrate, 3 g fiber, 6 g sugars, 7 g protein
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THE HERSHEY COMPANY
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1/2 cup butter OR margarine, softened
1/2 cup shortening
1-1/2 cups sugar2 eggs
2-3/4 cups all-purpose flour
Preheat oven to 400F.
MIX TOGETHER butter, shortening and sugar in a large bowl.
Add eggs and beat until mixture is fluffy. Beat in flour, cream of tartar,
baking soda and salt.
COMBINE 3 tablespoons sugar and cinnamon in a small bowl.
Form dough into 1-inch balls. Roll balls in the sugar cinnamon
mixture; place 2 inches apart on ungreased baking sheet.
BAKE 8 to 10 minutes, until cookies are lightly browned, but still soft.
(Cookies will puff up at first, then flatten out.)
SIMPLY SCRUMPTIOUS SNICKERDOODLE COOKIES
Yield:4 dozen 2-inch cookies
Prep Time:20 minutes
Bake Time:8 to 10 minutes
Delicious FlavorYOU CANT GET ENOUGH OF.
2 teaspoons Durkee Cream of Tartar
1 teaspoon baking soda
1/4 teaspoon salt3 tablespoons sugar
2 teaspoons Durkee Ground Cinnamon
2013 ACH Food Companies, Inc. 118598
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Some scientists say we do.
Chocolate contains almost 400 chemicals, someof which produce feelings of well-being. Caffeineand a chemical in chocolate called theobromine
boost brain function and increase alertness.Also present, the chemical phenylethylamineinfluences the nervous system in such a way thatit may induce feelings similar to being in love.
Tyramine and tryptophan, which are convertedto serotonin and dopamine in the brain,enhance perceptions of pleasure and lift yourmood. Plus, anandamide a flavor enhanceradded to the cocoa, sugar and fat in chocolate may provoke a mild addiction, but only if you
eat 25 pounds of it at once!No one is likely to go that far, but last year,almost 17 billion dollars of chocolate was soldin the U.S., where the average person is said toindulge in 11 pounds of chocolate each year.We fall behind the Swiss, the world leader inthis competition, who consume more than21 pounds per person each year.
Some people may say they eat chocolate especially dark chocolate for the healthbenefits. Chocolate is said to lower bloodpressure and cholesterol. Cocoa beans, onceconsidered so valuable that they were used
as currency, contain powerful antioxidantproperties known as flavonoids which are saidto reduce the risk of stroke and heart attack.Chocolate also contains numerous vitaminsand minerals including magnesium, calcium,iron and zinc.
In truth, most people eat chocolate for itsflavor, aroma, texture and appearance. We alsoassociate chocolate with expressions of loveand an aura of luxury. Even the ancient Aztecs
considered consumption of chocolate to be adivine experience. Their legends taught thatthe god Quetzalcoatl brought cacaoseeds from heaven.
Self-described chocoholics, passionateaficionados and loyal fans all agree: It doesntmatter why we want it just pass the chocolate!
Do we trulycrave chocolate?
Mocha Hot Chocolate
Active Time: 5 minutes
Total Time: 15 minutes Serves: 6
6 cups Schnucks vitamin D whole milk
cup Schnucks granulated sugar
6 ounces 60% cacao bittersweet or semi-sweet
chocolate chips (1 cup) cup Schnucks instant coffee granules
sweetened whipped cream (optional)
In 2-quart saucepan, heat milk and sugar over medium
heat 14 to 16 minutes or until it begins to simmer.
Reduce heat to low. Add chocolate chips and coffee
granules and, with whisk, stir until coffee dissolves and
mixture is smooth. Pour hot chocolate into mugs and
serve immediately topped with whipped cream, if
desired. Makes about 6 cups.Each serving: about 386 calories, 17 g total fat (11 g saturated),
26 mg cholesterol, 109 mg sodium, 45 g carbohydrate, 2 g fiber,
39 g sugars, 10 g protein
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22
have your cake > and eat it too
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Deluxe Chocolate SplitLayer Cake with ChocolateButtercream Frosting
Active Time: 45 minutes
Total Time: 1 hour 10 minutes plus cooling
Serves: 16Cake
cup Schnucks unsalted butter (1 sticks),plus additional for greasing pan, softened
2 cups Schnucks all-purpose flour, plusadditional for dusting pans
1 cup unsweetened cocoa
1 teaspoons Schnucks baking soda
1 teaspoon baking powder
teaspoon salt1 cups buttermilk or Schnucks vitamin Dwhole milk
2 teaspoons pure vanilla extract
1 cups Schnucks granulated sugar
3 Schnucks large eggs
Chocolate Buttercream Frosting
12 ounces semi-sweet chocolate
1 pound Schnucks unsalted butter(4 sticks), softened
3 tablespoons Schnucks vitamin Dwhole milk
1 teaspoons pure vanilla extract
3 cups plus 2 tablespoons powderedsugar, sifted
1. Prepare Cake: Preheat oven to 325F.
Grease two 9-inch round cake pans with
some softened butter. Line bottom of pans
with parchment paper; grease parchment
with butter. Dust lined pans with flour. Ontosheet of waxed paper, sift flour, cocoa, baking
soda, baking powder and salt. In 2-cup liquid
measuring cup, combine buttermilk and vanilla.
2. In large bowl, with mixer on low speed, beat
granulated sugar and butter until blended.
Increase speed to high and beat 4 minutes or
until creamy, occasionally scraping bowl with
rubber spatula. Reduce speed to low; add eggs,
1 at a time, beating well after each addition andoccasionally scraping bowl.
3. Beat in flour mixture alternately with
buttermilk mixture just until blended, beginning
and ending with flour mixture, scraping bowl
occasionally. Pour batter evenly into prepared
pans. Bake 25 to 30 minutes or until wooden
pick inserted in center comes out with a few
moist crumbs attached. Cool in pans on wirerack 10 minutes. Run plastic knife around edges
of pans to loosen cakes. Invert cakes onto racks.
Remove parchment. Cool cakes completely,
1 to 2 hours.
4. Meanwhile, prepare Chocolate Buttercream
Frosting: In microwave-safe medium bowl, heat
chocolate in microwave oven on high 1 minute;
stir. Heat 1 minute longer. Let stand a few
minutes, then stir until smooth. Let stand 15minutes to cool s lightly. With mixer on medium
speed, beat butter 3 minutes or until creamy.
Reduce speed to low. Add milk and vanilla and
beat until blended. Increase speed to medium
and beat 1 minute, occasionally scraping bowl
with rubber spatula. Add cooled melted chocolate
and beat 2 minutes. Reduce speed to low;
gradually beat in powdered sugar. Increase speed
to medium and beat 2 minutes, occasionally
scraping bowl. Makes about 7 cups frosting.
5. With long, serrated knife parallel to work
surface, split each cake layer horizontally in half
to make 4 layers. Place 1 cake layer, cut side
down, on cake plate. With narrow, metal spatula,
spread 1 cups frosting over layer. Repeat with
second and third layers, spreading 1 cups
frosting between each layer. Top with fourth
cake layer; spread remaining frosting on top
and sides of cake. If not serving cake right away,cover loosely with plastic wrap and refrigerate
up to 1 day ahead.
Each serving: about 670 calories, 39 g total fat
(26 g saturated), 124 mg cholesterol, 264 mg sodium,
76 g carbohydrate, 4 g fiber, 58 g sugars, 6 g protein
> Cooks Wisdom
Prepared batter can also be poured into 24 lined
standard muffi n cups. Bake at 32 5F for 20 to 25 minutes,
rotating pans between upper and lower racks halfway
through baking.
Chocolate Bread Pudding
Active Time: 25 minutes
Total Time: 1 hour 15 minutes plus standing
Serves: 16
3 cups Schnucks half-and-half
1 package (12 ounces) Special Darkchocolate chips (2 cups)
Schnucks nonstick cooking spray
1 Schnucks large French bread (16 ounces),cut into 1-inch pieces (about 12 cups)
6 Schnucks large eggs
1 cups Schnucks granulated sugar
1 teaspoon pure vanilla extract
fresh raspberries, sweetened whippedcream and powdered sugar (optional)
1. In 2- to 3-quart saucepan, heat half-and-half
over medium-high heat just until it begins
to bubble around side of saucepan. Remove
saucepan from heat. Set aside cup chocolate
chips. Add remaining chocolate chips to half-
and-half and stir with whisk until chocolate
melts and mixture is smooth.
2. Meanwhile, spray 13 x 9-inch glass or ceramic
baking dish with nonstick cooking spray. Spread
bread evenly in prepared baking dish. In large
bowl, with whisk, beat eggs, granulated sugar
and vanilla until mixture is smooth.
3. Very slowly pour warm chocolate mixture
into egg mixture, stirring constantly with whisk.
Pour chocolate mixture evenly over bread, then
gently toss to coat so that chocolate mixture
soaks into bread. Stir in reserved chocolate
chips. Spread mixture evenly in dish. Cover
dish with aluminum foil; let stand at room
temperature at least 45 minutes or refrigerate
up to 1 day ahead, tossing bread mixture once
halfway through standing.
4. Preheat oven to 325F. Bake bread pudding,
covered tightly with foil, 30 minutes. Uncover
and bake 20 to 25 minutes longer or until
center is set and bread pudding puffs. Serve
warm topped with raspberries, whipped cream
and dusted with powdered sugar, if desired.
Each serving: about 329 calories, 14 g total fat
(8 g saturated), 86 mg cholesterol, 197 mg sodium,
47 g carbohydrate, 2 g fiber, 28 g sugars, 7 g protein
chocolate heavenWe cant think of a better way to celebrate chocolate than with our jaw-dropping Deluxe Chocolate Split
Layer Cake with Chocolate Buttercream Frosting. And if youre looking for a luxurious, comforting dessert,our Chocolate Bread Pudding is the perfect choice. These recipes will satisfy any chocolate connoisseur.
Scan this tag to watch ourChocolate Layer Cake video.
23Schnucks Cooks > Spring 2013
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split layer cake 1011.
2.
3.
Moist, chocolate cake is the ultimate, decadent dessert everyone wantsto dive into. A split layer cake may look a bit intimidating, but with just afew pointers, like the importance of sifting dry ingredients and knowing
how to tell when the cakes are done, you can prepare this chocolate-lovers dream with confidence.
make a split layer cake
1.Sifting Using a fine-mesh strainer to si ft the flour, cocoa, baking soda, bakingpowder and salt is key to ensuring there are no lumps in the dry ingredients.
Sifting aerates and evenly disperses the dry ingredients. Sift onto a piece of
waxed paper to make it easier to add to the bowl while mixing.
2.When Are the Cakes Done? The cakes are done when the tops spring back
when lightly touched. Inserting a wooden pick into the center of the cakes is
another way to test if the cakes are done. The wooden pick should come out
with just a few moist crumbs attached.
3.Turning Out Cakes After the cakes have cooled in their pans on a wire rack for
10 minutes, run a small, plastic knife around the perimeter of the cakes to loosen
them from the pans. Then, 1 cake at a time, carefully invert the cake pan onto
a wire rack and lift off the pan. Peel off the parchment paper attached to the
bottom of the cakes and let them cool completely.
4. Splitting Cakes To split each cake, lay 1 hand flat on top and with the opposite
hand, position a long, serrated knife parallel to your work surface. Then carefully
cut the cake in half using a steady, sawing motion.
howto
4.
Visitschnuckscooks.com to watch our how-to videos!
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Schnucks Deli saves theday!Our whole roastedchicken, availablein a varietyoffavors, is everyonesfavorite go-tomeal.Our top-qualitydelimeatsand cheeses are always a favorite.And, dontforgetSchnucks Dips. From sweetto spicy,theyremadefreshbyour talented chefs
fromour own recipes!
Smart
Simple!
&
5 @ 5 00 t t lli i
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5 @ 5:00: tortelliniDistinctively shaped and filled with goodness, tortellini was first created in the city ofBologna, Italy, during the 12th century. Thanks to modern culinary conventions, tortellini
is now readily available, needing only to be boiled prior to serving. Versatile, affordableand convenient, frozen tortellini is the feature of this issues 5 @ 5:00.
Weve highlighted frozen tortellini in five very different ways, from rich and creamy Tortelliniwith Bacon & Peas to a new take on Caesar salad with fresh baby spinach and piquantfeta cheese. If youre looking for a hearty pasta dish, try our rustic Tortellini Cacciatore.The variety shows just why tortellini remains so popular, even nine centuries later!
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little twists > pasta pockets
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Tortellini with Bacon & Peas
Active Time: 30 minutes
Total Time: 30 minutes Serves: 4
1 package (20 ounces) frozencheese tortellini
4 slices Schnucks hardwood smokedbacon, each cut crosswise into-inch pieces
1 package (8 ounces) Schnucks whitemushrooms, cut into fourths or eighthsif large (about 2 cups)
1 small onion (about 6 ounces),chopped (1 cup)
1 cup Schnucks frozen green peas
1 cup Schnucks whipping cream
cup Schnucks finely shreddedParmesan cheese
teaspoon ground black pepper
1.Heat large covered saucepot of water to
boiling over high heat. Add tortellini and cook
as label directs. Reserve about cup pasta
cooking water. Drain tortellini, then return to
same saucepot.
2. Meanwhile, in 12-inch skillet, cook bacon
over medium-high heat 4 minutes or until
bacon starts to brown, stirring frequently. Add
mushrooms and onion and cook 11 to 13
minutes or until vegetables are tender, stirring
occasionally. Add frozen peas, cream, cheese
and pepper; heat to boiling, stirring frequently.
3. Pour sauce and bacon over tortellini in
saucepot; toss until well combined. If desired,
for a thinner sauce, add some reserved pasta
cooking water. Makes about 6 cups.
Each serving: about 762 calories, 35 g total fat
(22 g saturated), 155 mg cholesterol,
1249 mg sodium, 77 g carbohydrate,
5 g fiber, 5 g sugars, 30 g protein
Tortellini Shrimp Caesar Salad
Active Time: 20 minutes
Total Time: 30 minutes Serves: 6
1 package (20 ounces) frozencheese tortellini
1 pound 26-30 count cooked peeled anddeveined shrimp, tail shells removed andeach shrimp cut in half, if desired
1 package (5 to 6 ounces) fresh baby spinach
3 medium tomatoes (about 1 pound),diced (about 2 cups)
cup Schnucks feta cheese crumbles(about 4 ounces)
cup Schnucks Classic Caesar dressing
cup thinly sliced fresh basil leaves
1. Heat large covered saucepot of water to
boiling over high heat. Add tortellini and cook
as label directs; drain.
2. Meanwhile, in large salad bowl, toss shrimp
with spinach, tomatoes, cheese and dressing
until well combined. Add warm tortellini and
toss until mixture is coated in dressing. Sprinklesalad with basil to serve. Makes about 12 cups.
Each serving: about 475 calories, 17 g total fat
(8 g saturated), 143 mg cholesterol, 1371 mg sodium,
50 g carbohydrate, 3 g fiber, 3 g sugars, 26 g protein
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little twists > pasta pockets
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Creamy Tortellini with Spinach
Active Time: 15 minutes
Total Time: 25 minutes Serves: 4
1 package (20 ounces) frozenbeef & pork tortellini
1 package (5 to 6 ounces)fresh baby spinach
1 pint grape tomatoes, each cut in half
1 tablespoon Schnucks extra virgin olive oil
1 container (10 ounces) savory garliccooking creme
teaspoon freshly ground black pepper
teaspoon kosher salt (optional)
1. Heat large covered saucepot of water to
boiling over high heat. Add tortellini and cook
as label directs. Place spinach in large colander.
Reserve cup pasta cooking water. Drain
tortellini over spinach in colander.
2. Add tomatoes and oil to same saucepot;
cook over medium heat 4 to 5 minutes or until
tomato skins burst, stirring frequently. Stir in
cooking creme and pepper; fold in tortellini and
spinach. If desired, stir in salt and some reserved
pasta cooking water for a thinner sauce. Makes
about 8 cups.
Each serving: about 425 calories, 16 g total fat
(7 g saturated), 91 mg cholesterol, 750 mg sodium,
53 g carbohydrate, 4 g fiber, 5 g sugars, 21 g protein
Cheese Tortellini with WildMushroom Sauce
Active Time: 30 minutes
Total Time: 30 minutes Serves: 4
1 package (20 ounces) frozencheese tortellini
1 tablespoon Schnucks extra virgin olive oil
12 ounces cremini (baby bella), oyster,shiitake and/or white mushrooms, sliced(about 4 cups)
3 medium garlic cloves, minced
1 large shallot, minced (about cup)
1 teaspoon chopped fresh rosemary leaves
teaspoon salt
teaspoon ground black pepper cup Marsala wine (optional)
1 cups Schnucks half-and-half
1. Heat large covered saucepot of water to
boiling over high heat. Add tortellini and cook
as label directs; drain.
2. Meanwhile, in nonstick 12-inch skillet, heat oil
over medium-high heat. Add mushrooms and
cook 5 minutes, stirring occasionally. Add garlic,
shallot, rosemary, salt and pepper and cook 1 to
2 minutes or until mushrooms are tender and
start to brown, stirring frequently. Add wine, ifusing, and cook 1 to 2 minutes or until most
liquid evaporates. Stir in half-and-half; heat
until mixture simmers. Cook 5 to 7 minutes
longer or until mixture thickens slightly,
stirring occasionally.
3. Add tortellini to skillet and gently toss until
well combined. Makes about 6 cups.
Each serving: about 634 calories, 22 g total fat
(12 g saturated), 93 mg cholesterol, 1209 mg sodium,79 g carbohydrate, 5 g fiber, 4 g sugars, 24 g protein
Tortellini Cacciatore
Active Time: 20 minutes
Total Time: 30 minutes Serves: 4
1 package (20 ounces) frozenbeef & pork tortellini
1 tablespoon Schnucks extra virgin olive oil1 medium yellow onion (about 8 ounces),
chopped (13 cups)
1 package (10 ounces) Schnucks slicedwhite mushrooms (about 4 cups)
2 tablespoons minced fresh garlic(about 6 cloves)
1 tablespoon Italian seasoning
teaspoon salt
teaspoon ground black pepper
1 can (14.5 ounces) fire-roasteddiced tomatoes
1 jar (7.5 ounces) fire-roasted red peppers,drained and chopped (aboute cup)
cup chopped fresh parsley leaves
cup grated Parmesan cheese
1. Heat large covered saucepot of water to
boiling over high heat. Add tortellini and cook
as label directs; drain.
2. Meanwhile, in nonstick 12-inch skillet, heatoil over medium heat. Add onion and cook 10
minutes or until tender, stirring occasionally.
Add mushrooms, garlic, Italian seasoning, salt
and black pepper; cook 4 to 5 minutes or until
mushrooms are tender, stirring frequently. Stir in
tomatoes with their juice and red peppers; heat
until mixture simmers. Cook 5 minutes or until
sauce thickens slightly.
3. Add tortellini to skillet and gently toss to
combine. Remove skillet from heat; stir inparsley and cheese. Makes about 7 cups.
Each serving: about 407 calories, 10 g total fat
(3 g saturated), 67 mg cholesterol, 1127 mg sodium,
59 g carbohydrate, 6 g fiber, 5 g sugars, 20 g protein
pairings from the vine >
Lambrusco
Made in large stainless steel tanks
in a style the Italians call frizzante,
meaning slightly fizzy, dry to semi-dry
Lambruscos go through a secondary
fermentation process. This extra step
provides a touch of sweetness and
high acidity, perfect for cutting through
the rich dishes and pastas traditionally
prepared in the Emilia-Romagna region
of Northern Italy.
29Schnucks Cooks > Spring 2013
meals for a steal
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ea s o a steaCajun cuisine is often associated with the French-influenced fare of Louisiana.Traditional Cajun flavor comes from a basic combination of onion, garlic, chiles, blackpepper, mustard and celery, but there are many variations of Cajun seasonings that
include additional herbs and spices. For our Cajun catfish weve added crispy onionsto the prepared seasoning to make a crunchy fish coating. When served with quickskillet succotash, your family can enjoy a bayou-style meal right at home.
Our Eggs in Spiced Tomato Sauce recipe is based on the classic Israeli dish Shakshuka(also called Eggs in Purgatory). In this one-skillet meal, eggs are poached in a lightlyspiced tomato sauce perfect for scooping up with chunks of bread. For variety, tryusing smoked paprika or serving with grits. See our Cooks Wisdom for preparingthis recipe in individual serving dishes.
30
holiday dinner > decadent dessertdiscount dishes > gourmet taste
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Crunchy Cajun Catfish withSkillet Succotash
Active Time: 25 minutes
Total Time: 25 minutes Serves: 4
Schnucks nonstick cooking spray
1 bag (3.5 ounces) lightly salted or garlicpepper crispy onions
2 teaspoons Cajun seasoning, divided
3 tablespoons light mayonnaise
1 teaspoon hot pepper sauce
4 fresh catfish, swai or tilapia fillets(about 1 pounds)
1 tablespoon Schnucks unsalted butter small red onion, chopped ( cup)
1 jar (4 ounces) diced pimientos, drained
2 cups Schnucks frozen whole kernel corn
cup thinly sliced fresh basil leaves
1. Preheat oven to 400F. Spray large rimmed
baking pan with nonstick cooking spray.
2. On large sheet of waxed paper, spread
onions. With bottom of measuring cup, coarselycrush onions. You should have about 1 cups.
Stir in 2 teaspoons Cajun seasoning. In pie plate,
stir together mayonnaise and hot sauce. Dip
catfish fillets, 1 at a time, in mayonnaise mixture,
turning to coat both sides. Place each fillet over
onions, turning to coat both sides and pressing
lightly so they adhere.
3. Place catfish on prepared pan. Bake 13 to 15
minutes or until catfish turns opaque throughoutand internal temperature reaches 145F.
4. Meanwhile, in 12-inch skillet, melt butter
over medium heat. Add onion and cook 4 to
6 minutes or until tender, stirring frequently.
Add pimientos, frozen corn and remaining
teaspoon Cajun seasoning and cook 5 to
6 minutes or until heated through, stirring
occasionally. Remove skillet from heat; stir in
basil. Makes about 23 cups succotash.
Each serving: about 426 calories, 16 g total fat
(4 g saturated), 95 mg cholesterol, 389 mg sodium,
35 g carbohydrate, 3 g fiber, 4 g sugars, 27 g protein
Eggs in Spiced Tomato Sauce
Active Time: 30 minutes
Total Time: 45 minutes Serves: 4
2 tablespoons Schnucks extra virginolive oil
1 green bell pepper, chopped (about 1 cup)
1 small yellow onion (about 6 ounces),chopped (about 1 cup)
1 tablespoon minced fresh garlic(about 3 cloves)
1 teaspoon paprika
teaspoon crushed red pepper flakes
teaspoon ground cumin teaspoon salt
1 can (28 ounces) crushed tomatoeswith basil
cup torn fresh basil leaves, plus additionalleaves for garnish (optional)
8 Schnucks large eggs
cup Schnucks feta cheese crumbles
1 twin pack (16 ounces) Schnucks Frenchbread mini loaves, each cut crosswise
in half
1. In nonstick 12-inch skillet, heat oil over
medium-high heat. Add bell pepper and onion
and cook 8 to 10 minutes or until onion is
golden brown and tender, stirring occasionally.
Add garlic, paprika, crushed red pepper, cumin
and salt and cook 30 seconds, stirring constantly.
2. Add tomatoes and heat to boiling. Reduce
heat to medium-low and cook 10 minutes
or until mixture thickens slightly, stirring
occasionally. Stir in torn basil. Makes about
4 cups sauce.
3. With back of large spoon, make a well in
tomato mixture; crack 1 egg into well. Repeat
with remaining eggs, spacing wells closely
together around perimeter and in center of
skillet. Increase heat to medium; cover and
cook 6 to 8 minutes or just until egg whites are
opaque and yolks remain soft in center.
4. Remove skillet from heat; sprinkle with
cheese and garnish with basil leaves, if desired.
Serve with bread for dipping.
Each serving: about 661 calories, 22 g total fat
(8 g saturated), 388 mg cholesterol, 1341 mg sodium,
84 g carbohydrate, 8 g fiber, 6 g sugars, 33 g protein
> Cooks Wisdom
To prepare in individual serving dishes, follow recipethrough step 2. Pour 1 cup tomato sauce into each of 4
oven-safe baking dishes. With back of large spoon, make
2 wells in sauce, then crack 1 egg into each well. Bake at
400F 12 to 14 minutes or until egg whites are opaque
and yolks remain soft in center. Sprinkle 2 tablespoons
cheese over eggs in each dish and garnish with basil
leaves, if desired. Serve with bread.
31Schnucks Cooks > Spring 2013
T t th S t t
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