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schnuckscooks.com
> a letter from the chairman
®
Editorial Team Michael McGraw, Terese Nguyen,
Joyce Reese, Rosanne Toroian,
Karen Trombley
At this time of the year, many of us are still committed to our
resolutions that involve healthier food choices and stepping
up 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), you’ll find a decadent chocolate bread
pudding and honey-walnut baklava.
For those who are sticking to their resolve to cut back on
sweets, 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, spring’s mild temperatures and budding
greenery offer new reasons for getting the gang together.
And, with this issue of Schnucks Cooks, we’ve given you just a few
more! It’s time to spring into action with more than 25 different
recipe ideas to help you transition into the new season.
Scott C. Schnuck
Creative Director Jeffrey Scheiber
Senior Designer Matt DeWilde
Recipe Development Team Chris Hessler, C.E.C., Rosanne Toroian,
Karen Trombley, Michael Trombley, C.E.C.
Food Styling Kathleen Sheridan
Photographer Doug Schaible
Wine & Beer Pairings Dave Birkenmeier, CSW,
Matt Maxfield, CSW, Certified Cicerone®
Recipe Testing Debbie Chiesa, Noelle Lothamer,
Courtney Lulek, Rosanne Toroian,
Karen Trombley, Lori Yates, Ross Yedinak
Nutritional Analysis Becky Trepasso, R.D.
Prepress & Print Manager Wes Hartman
Contributing Writers Terese Nguyen, Alana Sugar, C.N.
Editorial Support Stacey Alexander, Kelly Kraemer
Contributing Photographers Meoli Studio, Studio C, Ann Schulz,
& Stylists Mary Sutkus, John Fletcher,
Becky McFarland
© 2013 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.
All rights reserved. All articles in Schnucks Cooks are written and edited
by professionals. “Schnucks Cooks” is a registered trademark of Schnuck
Markets, Inc. and other trademarks and service marks of Schnucks may
appear in this magazine. ViMax Publishing makes no representation
as to the accuracy or efficacy of information provided. Reproduction
in whole or part is prohibited without permission of the publisher.
Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 •
vimaxmedia.com
To view our Schnucks Cooks Virtual Magazine, visit us
schnuckscooks.com
on the web
@
to contact schnucks:
2
St. Louis metro area
(314) 994-4400
Outside St. Louis metro area
(800) 264-4400
E-mail to [email protected]
16
®
> spring
4
lessons from the test kitchen
Soy-Ginger Steamed Tilapia.
5
glorious grapefruit
Grapefruit Bars.
6
8
6
express lane
Taco Pizza and BBQ Corned Beef Wraps.
8
soup-er suppers
Veggie Chili, Jalapeño Cheese Cornbread, Asparagus
& Rice Soup, Pasta Meatball Soup, Cheddar Oat Scones
and Popovers.
12 grecian delights
Traditional Baklava, Moussaka and Greek Chickpea
& Olive Salad.
16 spring expectations
Pineapple-Rum Glazed Ham, Creamy Potato-Leek Gratin,
Berry Tiramisù and Warm Spinach Salad with Roasted
Vegetables & Bacon Vinaigrette.
12
22
21 do we truly crave chocolate?
Mocha Hot Chocolate.
table of contents
22 chocolate heaven
}
Deluxe Chocolate Split Layer Cake with Chocolate
Buttercream Frosting and Chocolate Bread Pudding.
24 split layer cake 101
26 5 @ 5:00: tortellini
28
Tortellini with Bacon & Peas, Tortellini Shrimp Caesar Salad,
Creamy Tortellini with Spinach, Cheese Tortellini with
Wild Mushroom Sauce and Tortellini Cacciatore.
30 meals for a steal
Crunchy Cajun Catfish with Skillet Succotash and
Eggs in Spiced Tomato Sauce.
Schnucks Cooks > Spring 2013
3
Lessons from the Test Kitchen: Steamed Fish
recipes. That’s when I rediscovered one of the
simplest cooking methods – steaming.
Steaming is a moist-heat cooking method
whereby food is placed over, but not touching,
simmering water. Steaming helps food retain
its nutrients and seal in flavor. It’s a quick
cooking method as well, making it perfect
for weeknight dinners. It takes less than
ten minutes to boil the water, and nearly any
seafood or cut vegetable will be cooked in
five to ten minutes.
Rosanne Toroian, Food Editor
I love butter, but I can’t bear the inches it adds
to my waistline. This year, I resolved to reduce
fat in my family’s diet, so I began seeking
solutions that won’t sacrifice flavor in my
There are many steamers available for
purchase. I use a collapsible metal steamer
basket that I bought at Schnucks. It is perfect
for steaming vegetables and shellfish like
shrimp and mussels. It’s not ideal, however, for
fish fillets or chicken breasts. For those, I prefer
to make my own “steamer” using a large skillet
and Pyrex® pie plate. I make flattened balls
of aluminum foil that raise the pie plate over
simmering water. Place some of your favorite
sauce in the pie plate, then arrange your fish
over the sauce. Cover the skillet with a lid, or
if your skillet doesn’t have a lid, cover tightly
with heavy-duty foil or place a second skillet
on top to cover. There’s no need to turn the fish
over, so resist lifting the lid to peek at the fish.
Fish fillets, in particular, benefit from steaming.
Because they are so delicate, by arranging them
flat in the dish over water, you don’t risk their
breaking apart. Plus, the fish cooks in its own
juices creating its own highly-flavored sauce.
I encourage you to try the recipe below and
watch my recipe video at schnuckscooks.com.
Low in fat and calories, it utilizes many
ingredients found in most pantries and can
be 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 press
or 1 tablespoon refrigerated Gourmet
Garden™ garlic blend
½ cup thinly sliced green onions, divided
2 tablespoons less-sodium soy sauce
1½ tablespoons dry sherry or
Madeira (optional)
1 tablespoon grated peeled fresh ginger
(from 2-inch piece) or refrigerated
Gourmet Garden™ ginger spice blend
1 teaspoon Schnucks brown sugar
1 teaspoon sesame oil
1¼ pounds fresh tilapia, swai or catfish fillets
¼ cup coarsely chopped fresh cilantro leaves
prepared white or brown rice (optional)
1. Fill 12-inch skillet or sauté pan with ¼ 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 ½-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 pie
plate inside skillet.)
2. In 9-inch glass pie plate, stir together garlic,
¼ 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.
throughout and internal temperature reaches
145°F. With oven mitts, remove pie plate. Sprinkle
tilapia with cilantro and remaining ¼ cup green
onions. Serve tilapia over rice, if desired, and
drizzle with sauce.
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
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
Visit schnuckscooks.com to watch our Steamed Fish video.
Or, scan this Tag with your smart phone! To get the Tag Reader visit
http://gettag.mobi on your mobile phone browser.
4
in season > grapefruit
glorious grapefruit
A descendant of the pomelo and sweet orange,
grapefruit was originally grown in subtropical
climates as an ornamental plant dubbed the
“forbidden fruit.” First bred in Barbados and
brought to the United States in the early 1800s,
the fruit earned widespread popularity when
the first patent for the variety Ruby Red was
created in 1929, transforming the fruit into
an agricultural success. Today, this uniquely
tangy-sweet fruit grows abundantly in Arizona,
California, Texas and Florida – the world’s largest
producer of the fruit.
The grapefruit was named for the grapelike
clusters in which they grow. Though the flesh
color varies with each variety, the skin is usually
yellow and may have a pinkish blush.
Available year-round, look for grapefruit with a
brightly colored skin. A ripe grapefruit should
feel firm yet springy when gently squeezed in
the palm of your hand. If it feels heavy for its
size, then the juicier it will be. Best preserved
in a plastic bag in the refrigerator’s produce
drawer for up to two weeks, grapefruit can also
be stored at room temperature for up to two
days. Very low in calories and a great source of
Grapefruit Bars
Active Time: 20 minutes
Total Time: 1 hour 5 minutes plus cooling
Makes: 24 bars
3
2¾
2¼
8
¾
5
grapefruit (any variety)
cups Schnucks granulated sugar, divided
cups Schnucks all-purpose flour, divided
teaspoon salt
cup cold Schnucks unsalted butter
(1½ sticks), cut into small pieces
Schnucks large eggs
Schnucks powdered sugar for dusting
1. Preheat oven to 350°F. 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 ¾ cup juice.
dietary fiber, grapefruit contain about the same
amount of vitamin C as oranges.
To remove segments from grapefruit, first cut off
any peel and white pith. Holding the grapefruit
over a small bowl covered with a fine-mesh
strainer to catch segments, with paring knife,
cut on either side of membranes to release
each segment. If desired, squeeze the leftover
membrane to release any excess juice.
A celebrated treat for breakfast, the grapefruit
is most commonly eaten cut in half and
sprinkled with sugar. If you’re looking for a new
way to enjoy this fruit, try adding the segments
to a salad or sprinkle grapefruit halves with
brown sugar and broil. Add chopped grapefruit
to avocado and jalapeño for a refreshing relish
to serve over fish, chicken or pork, or add the
juice to homemade salad dressing in place of
some of the vinegar or lemon juice.
Visit schnuckscooks.com to watch our
how-to videos! To segment a grapefruit,
follow the instructions outlined in our How to
Segment an Orange video.
2. In food processor with knife blade attached,
add ½ cup granulated sugar, 1½ 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 2¼ cups granulated sugar,
¾ cup flour, 1 tablespoon grated peel and
¾ 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
Schnucks Cooks > Spring 2013
5
express lane
Food fusion isn’t just for professional chefs… try your hand at fusing flavors and ingredients to liven up weeknight
meals. Our Taco Pizza is a kid-friendly Mexican version of a traditional pizza pie with extra lean ground beef and
black beans to make the dish both filling and delicious. If you have leftover corned beef from St. Patrick’s Day, give
it a boost with barbecue sauce and a creamy horseradish-onion spread, then roll into a wrap. Both of these Express
Lane 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
1
1
1
½
1
1
2
1
Schnucks nonstick cooking spray
package (13.2 ounces) refrigerated
country Italian bread dough
pound Meat Masters 90% extra lean
ground beef
packet (1 to 1.25 ounces) less-sodium
taco seasoning mix
cup water
can (15 ounces) Full Circle black beans
in spicy sauce
cup Schnucks finely shredded Cheddar
Jack cheese (4 ounces)
cups shredded lettuce (about 4 ounces)
large tomato (about 10 ounces), cut into
½-inch pieces (about 1½ cups)
Schnucks chunky salsa and/or Schnucks
sour cream (optional)
1. Preheat oven to 425°F. 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
6
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 or
until 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
¼-inch border around edges. Top with beef
mixture, then sprinkle with cheese, lettuce and
tomato. 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
¼
¼
cup finely chopped onion
cup light mayonnaise
¼ cup Schnucks light sour cream
1½ tablespoons undrained refrigerated
prepared horseradish
4 (10-inch) wraps or burrito-sized
flour tortillas
4 large romaine lettuce leaves,
ribs removed
12 ounces sliced Schnucks Select top round
corned 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
1½ 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
soup-er suppers
Soup has had a role in culinary history for as long as cooking techniques have
been recorded with endless variations based on regional ingredients and tastes.
Food historians attribute soup’s 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.
We’ve created three recipes along with three of our favorite breads for dunking.
Served together, nothing beats this “soup-er” combination.
8
soup du jour > bread basket
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
Veggie Chili
Jalapeño Cheese Cornbread
Asparagus & Rice Soup
Active Time: 20 minutes
Total Time: 40 minutes • Serves: 6
Active Time: 20 minutes
Total Time: 50 minutes • Makes: 24 pieces
Active Time: 15 minutes
Total Time: 45 minutes • Serves: 4
1
1
1
1
1
1
1
2
1
tablespoon Schnucks canola oil
container (20 ounces) refrigerated fresh
precut garden soup mix or soup starter
vegetables or 2 cups chopped onion (1
large onion), 1 cup shredded carrots and
1 cup chopped celery (3 medium ribs)
tablespoon chili powder (or 2 teaspoons
for milder heat)
can (15 ounces) Schnucks black beans,
rinsed and drained
can (15 ounces) Schnucks small white
navy beans, rinsed and drained
can (15 ounces) Schnucks traditional
tomato sauce
can (14.5 ounces) Schnucks petite diced
tomatoes with green chiles, undrained
cups low-sodium tomato juice
cup Schnucks frozen whole kernel corn
desired toppings such as chopped fresh
cilantro leaves, chopped green onions,
Schnucks sour cream and/or shredded
Cheddar cheese (optional)
1
4
2
1
1
8
3
1
¼
2
1
Schnucks nonstick cooking spray
cup Schnucks unsalted butter (2 sticks)
Schnucks large eggs
cups Schnucks 2% reduced-fat or
vitamin D whole milk
bunch green onions, cut into large pieces
large fresh jalapeño chile pepper, cut into
large pieces
ounces Schnucks hot pepper Jack cheese
or sharp Cheddar cheese
cups Schnucks all-purpose flour
cup yellow cornmeal
cup Schnucks granulated sugar
tablespoons baking powder
teaspoon kosher salt
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.
1. Preheat oven to 375°F. Spray 13 x 9-inch
metal baking pan with nonstick cooking spray.
In microwave-safe medium bowl, heat butter
in microwave oven on high 1½ 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 jalapeño about 15 times or
until finely chopped. Replace knife blade with
shredding blade. Shred cheese.
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.
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, jalapeño and cheese until well
blended. Pour batter into prepared pan.
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
1
1
1
½
1
1
¼
tablespoon Schnucks extra virgin olive oil
container (20 ounces) Schnucks
refrigerated soup starter vegetables
or 13 cups each diced carrots, celery
and onion
container (48 to 49 ounces) less-sodium
chicken broth (6 cups)
cup unprepared converted or extra long
grain white rice
package (8 ounces) mini cubed
ham, drained
bunch fresh asparagus (about 1 pound),
each spear cut diagonally into 1-inch
pieces (about 2½ 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; stir
in 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 10½ 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
3. Bake 25 to 30 minutes or until wooden pick
inserted in center comes out with a few moist
Schnucks Cooks > Spring 2013
9
Pasta Meatball Soup
Active Time: 20 minutes
Total Time: 40 minutes • Serves: 4
½
(26-ounce) bag Schnucks frozen
Italian style or beef meatballs
(about 28 meatballs)
1 tablespoon Schnucks extra virgin olive oil
1 large celery rib, minced (about ¾ cup)
1 small onion (about 6 ounces), chopped
(1 cup)
2 tablespoons minced fresh garlic
(about 6 cloves)
1 carton (32 ounces) less-sodium chicken
or beef broth (4 cups)
1 can (14.5 ounces) Schnucks diced
tomatoes with olive oil, garlic & spices
1½ teaspoons Italian seasoning
½ teaspoon freshly ground black pepper
3 cup uncooked orzo pasta
1. Preheat oven to 400°F. Arrange frozen
meatballs without touching in rimmed baking
pan. Bake 10 minutes. Meanwhile, in 4- to
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.
8
2. Stir in broth, undrained tomatoes, Italian
seasoning 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.
¾
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
1. Preheat oven to 375°F. 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. Stir
in cheese, dill and ¾ cup oats.
Cheddar Oat Scones
Active Time: 30 minutes
Total Time: 55 minutes • Makes: 12 scones
2¾
2
1
½
¾
Schnucks nonstick cooking spray
cups Schnucks all-purpose flour
teaspoons baking powder
teaspoon salt
teaspoon ground black pepper
cup Schnucks unsalted butter (1½ sticks),
cut into small pieces
1
3
1
1
ounces aged Cheddar cheese (such
as Schnucks 4 year aged Cheddar),
shredded (2 cups)
package (e ounce) fresh dill, fronds
removed and chopped (about ¼ cup)
cup plus 2 tablespoons Schnucks old
fashioned oats, divided
Schnucks large eggs, divided
cup Schnucks whipping cream
tablespoon water
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 into
12 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
10
soup du jour > bread basket
Popovers
Active Time: 10 minutes
Total Time: 45 minutes
Makes: 12 popovers
1½ tablespoons Schnucks unsalted
butter, softened
2 cups Schnucks all-purpose flour, plus
additional for dusting
4 Schnucks large eggs, at room temperature
2 cups Schnucks vitamin D whole milk,
at room temperature
1 teaspoon salt
> Cook’s 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.”
It’s also important to use the popover batter as soon as it’s
prepared to give the popovers a light and airy texture.
Popovers can also be prepared in a standard muffin pan.
Grease and flour 20 muffin 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 350°F.
1. Preheat oven to 450°F. 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 350°F. 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
suds ‘n soup
Belgian beer and beers brewed in the Belgian style lend
themselves very well to food pairings. New Belgium’s 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 tag to watch our
Craft Beer Pairings video.
Schnucks Cooks > Spring 2013
11
12
world flavors > opa!
grecian delights
As one of the world’s oldest civilizations, the Greeks have a rich and colorful food history that has spanned
from ancient times to modern kitchens. Thanks to its geographic location between the Aegean and Ionian
Seas, Greece was a significant stop on many ancient trade routes, which explains the array of spices and
flavors 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 in
Moussaka, 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 5½ cups)
1 small lemon
2 cups plus 3 cup Schnucks granulated
sugar, divided
2 cups water
¾ cup Schnucks honey
1½ teaspoons ground cinnamon
¼ 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 325°F. 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 medium
and 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
remaining 3 cup sugar, cinnamon and nutmeg.
4. In microwave-safe medium bowl, heat butter
in microwave oven on high 1½ 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 2½
cups) over phyllo.
6. Top walnuts with 1 sheet phyllo; brush lightly
with 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 1½-inch-wide diamondshaped 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: 1½ hours • Serves: 8
Schnucks olive oil cooking spray or
nonstick cooking spray
2½ pounds eggplant (2 large), unpeeled and
cut lengthwise into ½-inch-thick slices
2 teaspoons salt, divided
1 pound yellow onions
6 large garlic cloves
2 tablespoons Schnucks olive oil
2 pounds Meat Masters 90% extra lean
ground beef and/or ground lamb
1 tablespoon dried mint leaves
2 teaspoons dried oregano leaves
¾ teaspoon ground allspice
¾ teaspoon ground black pepper
½ teaspoon ground cinnamon
1 can (8 ounces) Schnucks tomato sauce
½ cup chopped fresh parsley leaves
3 Schnucks large eggs
1½ cups plain whole milk yogurt
1 cup finely crumbled feta cheese
Recipe continued on page 14 >
Schnucks Cooks > Spring 2013
13
world flavors > opa!
1. Preheat oven to 400°F. Spray 2 large rimmed
baking pans with nonstick cooking spray. Arrange
eggplant in pans; spray top of eggplant with
cooking spray and sprinkle with ½ 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 or
until golden, stirring occasionally. Add ground
beef, mint, oregano, allspice, pepper, cinnamon
and remaining 1½ 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
14
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 Salad
Active Time: 20 minutes
Total Time: 20 minutes plus chilling
Serves: 8
2
1
2
1
¼
2
small lemons
anchovy fillet, minced, or ½ teaspoon
anchovy paste (optional)
tablespoons Schnucks extra virgin olive oil
teaspoon minced fresh garlic
(about 1 clove)
teaspoon salt
cans (15 ounces each) Full Circle garbanzo
beans (chickpeas), rinsed and drained
½ small onion, thinly sliced (about ¾ cup)
1½ cups cherry tomatoes, each cut in half
½ cup drained pitted Greek kalamata olives,
each cut in half, if desired
½ cup sliced roasted red peppers
¼ cup torn fresh basil leaves, plus 1 sprig for
garnish (optional)
1 tablespoon fresh thyme leaves
From lemons, squeeze about 2½ 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 5½ 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
Proudly raising the
best Angus brand
Schnucks is proud to offer the Certified Angus Beef ® brand - brought to
you by generations of farmers and ranchers, like the Eggers in Mexico, Mo.
“Certified Angus Beef ®
represents quality and
consistency. It takes the
consumer out of having
to decide whether this is
better than that.”
Ben and Darla Eggers,
Sydenstricker Genetics, Mexico, Mo.
www.certifiedangusbeef.com
spring expectations
Between the promise of warmer weather and fresh spring produce, it’s easy to find inspiration for an Easter feast. With
this in mind, we’ve created the perfect medley of seasonal tastes. The table’s 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 to
perfection in our warm spinach salad. For a fitting ending, impress your guests with our tiramisù, which gets a colorful,
fruity makeover with a trio of fresh berries.
16
wine pairing > Riesling
With its high acidity and low alcohol
content, Riesling is an intensely-flavored
wine. Depending on its growing region,
you’ll detect peach, apricot, melon and even
mineral notes in the wine. The higher the
alcohol content in Rieslings, the drier they
will taste. For the perfect match to this ham
recipe, choose a medium-dry Riesling with
an alcohol content around 10%.
Pineapple-Rum Glazed Ham
Active Time: 20 minutes
Total Time: 2 hours • Serves: 12
1
1
1
½
2
1
½
Schnucks spiral sliced ham
(7 to 8 pounds)
jar (12 ounces) pineapple preserves
jar (12 ounces) sweet orange marmalade
cup spiced rum (such as Captain
Morgan®), dark rum or orange juice
tablespoons Schnucks Dijon mustard
teaspoon ground dry ginger
teaspoon ground black pepper
1. Preheat oven to 350°F. Remove ham from
packaging, discarding plastic cover from
bone-end of ham. Reserve glaze packet for
another use. Place ham, cut side down, in
13 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
2¼ cups, stirring occasionally. Remove saucepan
from heat; stir in mustard, ginger and pepper.
3. Remove ham from oven; set aside aluminum
foil 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 120°F, 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 140°F 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 Schnucks
unsalted butter, divided
3 medium leeks (about 2 pounds)
2½ teaspoons salt, divided
4 pounds Yukon Gold potatoes
(about 9 medium)
1 pint (2 cups) Schnucks whipping cream
¼ teaspoon ground cayenne pepper
¼
8
teaspoon ground nutmeg
ounces Gruyère cheese, shredded
(2 cups)
1. Preheat oven to 350°F. 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 ½ 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 2½ 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. Add
potatoes 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 minutes
before 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
Schnucks Cooks > Spring 2013
17
berries just before serving. Cut tiramisù 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
> Cook’s Wisdom
To quick-chill berry mixture in step 1, transfer to medium
metal bowl. Place bowl over larger bowl filled with iced
water. Let stand at room temperature until well chilled,
stirring occasionally.
Warm Spinach Salad
with Roasted Vegetables
& Bacon Vinaigrette
Active Time: 30 minutes
Total Time: 30 minutes • Serves: 8
1
Berry Tiramisù
Active Time: 45 minutes
Total Time: 1 hour plus chilling • Serves: 20
4
packages (6 ounces each) Driscoll’s® fresh
blueberries (about 4¾ cups), divided
4 packages (6 ounces each) Driscoll’s® fresh
raspberries (about 5½ cups), divided
2 packages (16 ounces each) Driscoll’s®
fresh strawberries, hulled and cut into
¼-inch-thick slices (about 6 cups), divided
1e cups Schnucks granulated sugar, divided
½ cup berry liqueur (such as Chambord®),
orange-flavored liqueur (such as triple sec)
or orange juice
½ cup water
1½ cups Schnucks whipping cream
2 packages (8 ounces each) mascarpone
cheese, 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 1½
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 1½ cups) over
ladyfingers. Dollop about 2½ 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
bunch fresh asparagus (about 1 pound),
each spear cut crosswise into
1½-inch pieces
1 package (10 ounces) Schnucks sliced
baby bella mushrooms
1 medium red onion, cut in half and sliced
1 tablespoon Schnucks olive oil
12 slices Schnucks hardwood smoked bacon
(about ¾ pound), cut crosswise into
1-inch pieces
2 large garlic cloves, thinly sliced
½ cup balsamic vinegar
2 teaspoons Schnucks Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
1 package (9 to 10 ounces) fresh
baby spinach
1 jar (12 ounces) roasted red bell peppers,
drained and chopped (about 1¼ cups)
1. Preheat oven to 400°F. 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 skillet
from heat. With slotted spoon, transfer bacon to
bowl. Discard all but ¼ 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 vinaigrette
until 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
© THE HERSHEY COMPANY
Delicious Flavor
YOU CAN’T GET ENOUGH OF.
SIMPLY SCRUMPTIOUS SNICKERDOODLE COOKIES
Yield: 4 dozen 2-inch cookies Bake Time: 8 to 10 minutes
Prep Time: 20 minutes
1/2 cup butter OR margarine, softened
1/2 cup shortening
1-1/2 cups sugar
2 eggs
2-3/4 cups all-purpose flour
2 teaspoons Durkee® Cream of Tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
2 teaspoons Durkee® Ground Cinnamon
Preheat oven to 400ºF.
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.)
©2013 ACH Food Companies, Inc. 118598
Do we truly
crave chocolate?
Some scientists say we do.
Chocolate contains almost 400 chemicals, some
of which produce feelings of well-being. Caffeine
and a chemical in chocolate called theobromine
boost brain function and increase alertness.
Also present, the chemical phenylethylamine
influences the nervous system in such a way that
it may induce feelings similar to being in love.
Tyramine and tryptophan, which are converted
to serotonin and dopamine in the brain,
enhance perceptions of pleasure and lift your
mood. Plus, anandamide – a flavor enhancer
added 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 sold
in the U.S., where the average person is said to
indulge in 11 pounds of chocolate each year.
We fall behind the Swiss, the world leader in
this competition, who consume more than
21 pounds per person each year.
Some people may say they eat chocolate –
especially dark chocolate – for the health
benefits. Chocolate is said to lower blood
pressure and cholesterol. Cocoa beans, once
considered so valuable that they were used
as currency, contain powerful antioxidant
properties known as flavonoids which are said
to reduce the risk of stroke and heart attack.
Chocolate also contains numerous vitamins
and minerals including magnesium, calcium,
iron and zinc.
In truth, most people eat chocolate for its
flavor, aroma, texture and appearance. We also
associate chocolate with expressions of love
and an aura of luxury. Even the ancient Aztecs
considered consumption of chocolate to be a
divine experience. Their legends taught that
the god Quetzalcoatl brought cacao
seeds from heaven.
Self-described chocoholics, passionate
aficionados and loyal fans all agree: It doesn’t
matter why we want it – just pass the chocolate!
Mocha Hot Chocolate
Active Time: 5 minutes
Total Time: 15 minutes • Serves: 6
6
½
6
½
cups Schnucks vitamin D whole milk
cup Schnucks granulated sugar
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 6½ 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
Schnucks Cooks > Spring 2013
21
22
have your cake > and eat it too
chocolate heaven
We can’t think of a better way to celebrate chocolate than with our jaw-dropping Deluxe Chocolate Split
Layer Cake with Chocolate Buttercream Frosting. And if you’re looking for a luxurious, comforting dessert,
our Chocolate Bread Pudding is the perfect choice. These recipes will satisfy any chocolate connoisseur.
Deluxe Chocolate Split
Layer Cake with Chocolate
Buttercream Frosting
Active Time: 45 minutes
Total Time: 1 hour 10 minutes plus cooling
Serves: 16
Cake
¾ cup Schnucks unsalted butter (1½ sticks),
plus additional for greasing pan, softened
2 cups Schnucks all-purpose flour, plus
additional for dusting pans
1 cup unsweetened cocoa
1½ teaspoons Schnucks baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ cups buttermilk or Schnucks vitamin D
whole milk
2 teaspoons pure vanilla extract
1¾ 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 D
whole milk
1½ teaspoons pure vanilla extract
3 cups plus 2 tablespoons powdered
sugar, sifted
1. Prepare Cake: Preheat oven to 325°F.
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. Onto
sheet 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 and
occasionally scraping bowl.
Scan this tag to watch our
Chocolate Layer Cake video.
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 wire
rack 10 minutes. Run plastic knife around edges
of pans to loosen cakes. Invert cakes onto racks.
Remove parchment. Cool cakes completely,
1½ 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 15
minutes to cool slightly. 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 1¼ cups frosting over layer. Repeat with
second and third layers, spreading 1¼ 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
> Cook’s Wisdom
Prepared batter can also be poured into 24 lined
standard muffin cups. Bake at 325°F 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
1
cups Schnucks half-and-half
package (12 ounces) Special Dark®
chocolate 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
1¼ cups Schnucks granulated sugar
1 teaspoon pure vanilla extract
fresh raspberries, sweetened whipped
cream 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 ½ cup chocolate
chips. Add remaining chocolate chips to halfand-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 325°F. 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
Schnucks Cooks > Spring 2013
23
1.
split layer cake 101
how to
make a split layer cake
2.
Moist, chocolate cake is the ultimate, decadent dessert everyone wants
to dive into. A split layer cake may look a bit intimidating, but with just a
few pointers, like the importance of sifting dry ingredients and knowing
how to tell when the cakes are done, you can prepare this chocolatelover’s dream with confidence.
Using a fine-mesh strainer to sift the flour, cocoa, baking soda, baking
1. Sifting
powder 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.
3.
Are the Cakes Done? The cakes are done when the tops spring back
2. When
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.
Out Cakes After the cakes have cooled in their pans on a wire rack for
3. Turning
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.
Cakes To split each cake, lay 1 hand flat on top and with the opposite
4. Splitting
hand, position a long, serrated knife parallel to your work surface. Then carefully
cut the cake in half using a steady, sawing motion.
Visit schnuckscooks.com to watch our how-to videos!
24
Smart &
Simple!
Schnucks
ucks Deli saves the da
d
day!
ay!! O
Our
ur whole roasted
chicken, available in a variety of flavors, is everyone’s
favorite go-to meal. Our top-quality deli meats
and cheeses are always a favorite. And, don’t
forget Schnucks Dips. From sweet to spicy,
they’re made fresh by our talented chefs
from our own recipes!
5 @ 5:00: tortellini
Distinctively shaped and filled with goodness, tortellini was first created in the city of
Bologna, Italy, during the 12th century. Thanks to modern culinary conventions, tortellini
is now readily available, needing only to be boiled prior to serving. Versatile, affordable
and convenient, frozen tortellini is the feature of this issue’s 5 @ 5:00.
We’ve highlighted frozen tortellini in five very different ways, from rich and creamy Tortellini
with Bacon & Peas to a new take on Caesar salad with fresh baby spinach and piquant
feta cheese. If you’re looking for a hearty pasta dish, try our rustic Tortellini Cacciatore.
The variety shows just why tortellini remains so popular, even nine centuries later!
26
little twists > pasta pockets
Tortellini with Bacon & Peas
Tortellini Shrimp Caesar Salad
Active Time: 30 minutes
Total Time: 30 minutes • Serves: 4
Active Time: 20 minutes
Total Time: 30 minutes • Serves: 6
1
1
4
1
1
1
1
½
½
package (20 ounces) frozen
cheese tortellini
slices Schnucks hardwood smoked
bacon, each cut crosswise into
½-inch pieces
package (8 ounces) Schnucks white
mushrooms, cut into fourths or eighths
if large (about 2½ cups)
small onion (about 6 ounces),
chopped (1 cup)
cup Schnucks frozen green peas
cup Schnucks whipping cream
cup Schnucks finely shredded
Parmesan 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 ¾ 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.
1
1
3
¾
½
¼
package (20 ounces) frozen
cheese tortellini
pound 26-30 count cooked peeled and
deveined shrimp, tail shells removed and
each shrimp cut in half, if desired
package (5 to 6 ounces) fresh baby spinach
medium tomatoes (about 1 pound),
diced (about 2¾ 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. Sprinkle
salad 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
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
Schnucks Cooks > Spring 2013
27
28
little twists > pasta pockets
Creamy Tortellini with Spinach
Active Time: 15 minutes
Total Time: 25 minutes • Serves: 4
1
1
1
1
1
¼
½
package (20 ounces) frozen
beef & pork tortellini
package (5 to 6 ounces)
fresh baby spinach
pint grape tomatoes, each cut in half
tablespoon Schnucks extra virgin olive oil
container (10 ounces) savory garlic
cooking 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 ½ 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
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, if
using, 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.
Active Time: 30 minutes
Total Time: 30 minutes • Serves: 4
1
package (20 ounces) frozen
cheese 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 ¼ cup)
1 teaspoon chopped fresh rosemary leaves
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup Marsala wine (optional)
1½ cups Schnucks half-and-half
3. Add tortellini to skillet and gently toss to
combine. Remove skillet from heat; stir in
parsley 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
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
1
1
1
Cheese Tortellini with Wild
Mushroom Sauce
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.
2
1
¼
¼
1
1
¼
¼
package (20 ounces) frozen
beef & pork tortellini
tablespoon Schnucks extra virgin olive oil
medium yellow onion (about 8 ounces),
chopped (13 cups)
package (10 ounces) Schnucks sliced
white mushrooms (about 4 cups)
tablespoons minced fresh garlic
(about 6 cloves)
tablespoon Italian seasoning
teaspoon salt
teaspoon ground black pepper
can (14.5 ounces) fire-roasted
diced tomatoes
jar (7.5 ounces) fire-roasted red peppers,
drained and chopped (about e cup)
cup chopped fresh parsley leaves
cup grated Parmesan cheese
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.
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 heat. Add onion and cook 10
Schnucks Cooks > Spring 2013
29
meals for a steal
Cajun cuisine is often associated with the French-influenced fare of Louisiana.
Traditional Cajun flavor comes from a basic combination of onion, garlic, chiles, black
pepper, mustard and celery, but there are many variations of Cajun seasonings that
include additional herbs and spices. For our Cajun catfish we’ve added crispy onions
to the prepared seasoning to make a crunchy fish coating. When served with quick
skillet 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 lightly
spiced tomato sauce perfect for scooping up with chunks of bread. For variety, try
using smoked paprika or serving with grits. See our Cook’s Wisdom for preparing
this recipe in individual serving dishes.
30
holiday
discount
dinner
dishes
> decadent
> gourmet
dessert
taste
Crunchy Cajun Catfish with
Skillet Succotash
Active Time: 25 minutes
Total Time: 25 minutes • Serves: 4
Schnucks nonstick cooking spray
1 bag (3.5 ounces) lightly salted or garlic
pepper crispy onions
2½ teaspoons Cajun seasoning, divided
3 tablespoons light mayonnaise
1 teaspoon hot pepper sauce
4 fresh catfish, swai or tilapia fillets
(about 1½ pounds)
1 tablespoon Schnucks unsalted butter
½ small red onion, chopped (½ cup)
1 jar (4 ounces) diced pimientos, drained
2½ cups Schnucks frozen whole kernel corn
¼ cup thinly sliced fresh basil leaves
1. Preheat oven to 400°F. Spray large rimmed
baking pan with nonstick cooking spray.
2. On large sheet of waxed paper, spread
onions. With bottom of measuring cup, coarsely
crush onions. You should have about 1¼ 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 throughout
and internal temperature reaches 145°F.
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
½ 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
1
1
1
1
½
½
¼
1
¼
8
½
1
tablespoons Schnucks extra virgin
olive oil
green bell pepper, chopped (about 1 cup)
small yellow onion (about 6 ounces),
chopped (about 1 cup)
tablespoon minced fresh garlic
(about 3 cloves)
teaspoon paprika
teaspoon crushed red pepper flakes
teaspoon ground cumin
teaspoon salt
can (28 ounces) crushed tomatoes
with basil
cup torn fresh basil leaves, plus additional
leaves for garnish (optional)
Schnucks large eggs
cup Schnucks feta cheese crumbles
twin pack (16 ounces) Schnucks French
bread mini loaves, each cut crosswise
in half
> Cook’s Wisdom
To prepare in individual serving dishes, follow recipe
through 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
400°F 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.
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
Schnucks Cooks > Spring 2013
31
Taste the Sweetest,
Juiciest Berries
Family owned and operated for more than
100 years, Driscoll’s is passionate about growing
the best tasting berries. Come taste the difference.
www.driscolls.com