Simplified Summer Eating

Five-Star Backyard Dining

Delicious Breads Decidedly Fast

A New BarbecueExperience

$1.99 04

SUMMER 2010

ELLIE KRIEGER WHO SAYS HEALTHY AND YUMMY HAVE TO BE CONTRADICTIONS?

SIMPLE SUMMER JOYS: GOOD IDEAS FOR

GREAT MEALS

BAKE IT EASY: EFFORTLESS BREADS

BACKYARD LUXURY: OPULENT ENTERTAINING BY PICNIC TABLE

BARBECUE CARIBBEAN-GLAZED CHICKEN PAGE 55

GRILLSGONE WILDBARBECUE IDEAS & RECIPES TO WOW

ALL PROCEEDS from purchases of this magazine will go towill go to

www.sendiksmarket.com real food �

Sendik’s Food Market

Another season is upon us and we again find our-

selves in the midst of a company expansion. Earli-er this year we announced that we’d be opening a new store in New Ber-lin. At the same time, the remodel of our Whitefish Bay store is well underway, and the addition to and remodel of our Mequon store is about to begin.

In order to best serve our customers, our challenge during these expansions is to maintain the balance between alteration and continuity. In this regard, we have the firm belief that we cannot successfully remain and thrive as a business without an openness to change, which is why we continue to expand our business. At the same time, we understand that we cannot retain the energy and will to change without a commitment to something timeless and constant. Our energy and will to continue expanding and improving our business is rooted in our eighty-four-year-old commitment to provide the best grocery shopping experi-ence for our customers, period. Holding onto something timeless, like our com-mitment to our customers, energizes us to continue to expand and change.

Over the next several months, we will do our best not to inconvenience you as we remodel Whitefish Bay and Mequon. These remodeling projects will be quite extensive. Every department in both stores will be enhanced and there will be many new and exciting features running the gamut from new food offerings to new bathrooms. When completed, we are confident that the changes made will enhance our ability to serve you.

In New Berlin, we will be transform-ing an old grocery store space into a beautiful new Sendik’s. The location is on the corner of National Avenue and Mooreland Road, in the heart of the City Center. We look forward to offering the residents of New Berlin a great new shopping experience. Look for the store to open this fall.

Our charity partner for this issue is Penfield Children’s Center. As in the past, all proceeds from the sale of this maga-zine go directly to Penfield to support the tremendous work they do helping to provide quality childhood development and family programs and services to low-income families and families with children who have disabilities. Thank you for supporting Penfield!

Finally, thank you for your continued support of our family business. We are truly honored to serve the people of Greater Milwaukee. We appreciate your patience as we again expand our business. And we promise to continue to live up to our timeless promise of providing the best grocery shopping experience.

Sincerely, The Balistreri Family

welcome

Balancing Expansion and Customer Service

The Balistreri family: Patty, Nick, Margaret (Harris), Salvatore, Ted, and Patrick.

Elm GrovE 13425 W. Watertown Plank Rd.

Elm Grove, WI 53122(262) 784-9525

Franklin 5200 W. Rawson Ave.

Franklin, WI 53132(414) 817-9525

GErmantownN112W15800 Mequon Rd.

Germantown, WI 53022(262) 250-9525

GraFton2195 1st Ave.

Grafton, WI 53024(262) 376-9525

GrEEnFiEld7901 W. Layton Ave.Greenfield, WI 53220

(414) 329-9525

mEquon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

wauwatosa8616 W. North Ave.

Wauwatosa, WI 53226(414) 456-9525

whitEFish Bay500 E. Silver Spring Dr.Whitefish Bay, WI 53217

(414) 962-9525

open 7 a.m. – 9 p.m. daily

Reuse your Sendik’s quality paper or plastic shopping bag and receive a 5¢ discount for every bag.

DiDyou Know?

www.sendiksmarket.com

10 real food summer 2010

Sendik’s Food Marketfresh, frugal, and fabulous

Several years ago as a member of the Junior League of Milwaukee, I had the pleasure of working on their

cookbook, An Occasion to Gather: Milwau-kee Entertains. Junior League members and friends sent us their favorite recipes by the hundreds, and our committee embarked on a yearlong odyssey of recipe cooking, testing, and, of course, tasting. We held a seemingly endless stream of cookbook par-ties, where guests noshed on tasty samples and offered their critiques. Recipes were categorized, rated, and narrowed down until we ended up with what we think is a pretty darned good cookbook.

I’m no longer in the League, but my big takeaway from the entire experience (besides, of course, the entire experience) was the collection of recipes that have since become favorites among my family and friends. A fabulous example is this fantastic tart, which happens to be the book’s cover recipe. A shortbread style crust is filled with a creamy, white chocolate filling and topped with fresh seasonal fruits.

It looks complicated and scary, right? But please believe me when I say that this tart is a cinch to pull together. Frequent readers of my blog know that when it comes to pie crusts I’m a no-fuss, no-muss kinda gal—I don’t make it unless it’s easy. And making the dough for this tart is nearly effortless—and what’s even easier is that the delicious filling is made in the microwave!

Try this show-stopping tart this summer when the berries are fresh, gorgeous, and abundant. Whenever you choose to serve it—for a bridal shower or baby shower, or simply as dessert on the patio—it’s guaran-teed to be a hit. Enjoy!

Visit Leah's blog at www.sendiksmarket.com.

Fresh Fruit TartSERvES 10-12

From An Occasion to Gather: Milwaukee Entertains, by The Junior League of Mil-waukee © 2004.

Crust: ¾ cup butter, softened ½ cup powdered sugar 1½ cups flour

Filling: 10 ounces (1²⁄3 cup) white chocolate chips ¼ cup heavy cream 8 ounces cream cheese, softened

Fresh fruit of choice (berries, kiwi, bananas, peaches), washed and sliced

Glaze: ¼ cup sugar 1 tablespoon cornstarch ½ cup pineapple juice ½ teaspoon fresh lemon juice

1. Preheat oven to 325°F. 2. Beat the butter and powdered sugar in a mixing bowl until blended. Add the flour and beat until smooth. Pat the dough into the bot-tom and up the sides of a 12-inch tart pan with a removable bottom. Bake the crust for 20-25 minutes, or until it begins to turn light golden brown. Set on a rack to cool.3. Place white chocolate chips and heavy cream in a microwave safe bowl. Microwave for one minute; stir. Microwave for an addi-tional 30 seconds; stop to stir again. Add the cream cheese and beat until blended and no lumps remain. Spread filling into crust.4. Arrange fruit decoratively on top of the filling. 5. Place sugar and cornstarch in a small sauce-pan and mix well. Stir in the pineapple juice and lemon juice. Cook over medium heat until thickened, stirring constantly. Drizzle the glaze all over the fruit to prevent browning. Cover tart and chill until ready to serve. ■

Sweet Show-stopperBy LEAH DAMRoN

This no-fuss, no-muss fruit tart is sure to be a hit this summer.

12 real food summer 2010

www.sendiksmarket.com real food 13

Sendik’s Food Market

Susie and Katie in Aspen.

Kathy in vancouver.

Where in the world have you seen a Sendik’s shopping bag?While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use.

The next time you’re in a faraway place and spot a red Sendik’s bag—or you’re traveling yourself—snap a picture and send it to us at sendiksmarket.com and click on “Where in the World.” (Please include your name and a few details if you wish.)

Share your Photos

fun facts

Matt in Iraq.

Kathy in Antarctica near Port Lockroy.

Gertrud and Baerbel in venice.

Dianne in Boulder Junction, Wisconsin.

Dawn in Loveland Pass, Colorado.

Bill, Mary, and Carol at the Leaning Tower of Pisa.

Barb in Minnesota.

Joan in Germany.

14 real food summer 2010

meat and seafood

It’s grilling season, and if you’re a fan of fish, don’t fear the flames. A key factor is choosing the right fish for grilling to

avoid losing pieces of your precious din-ner between the grates or having it break apart. Thicker steaks, such as tuna, salmon, halibut, mahi-mahi, and swordfish can be cooked directly on the grate. If you’d like to grill more delicate fish, such as tilapia, sole, or flounder, consider using a wire grill basket, wrapping the fish in a foil packet, or placing it atop a wood plank presoaked in water.

The big challenge when grilling fish is keeping it from sticking to the grill. A clean and well-prepped grate can help. Preheat the grill to medium-high. Then, brush the grate with oil right before plac-ing the fish over the fire—just use tongs to pick up a wad of paper towel, dip it in oil, and rub the oil-soaked towel on the preheated grill grate.

Before grilling, dry your fish with paper towels. If the fish is wet, it will steam rather than sear, and the goal is to sear the fish to achieve a crispy exterior. After you’ve dried your fish, lightly brush both sides with oil. It’s usually best to season simply with salt and black pepper. Save the squirt of lemon until after it’s grilled. And it’s best not to put sweet or wet ingredients on fish before grilling unless you’re cooking dense fish such as marlin, swordfish, and tuna. If you do want to cover fish with a glaze or a sauce, first grill it plain on very high heat for two minutes per side. Then turn down the heat to low or move the fish to a cooler part of the grill, brush with glaze, and continue cooking on both sides until done.

Grilling on the skin side first can help pre-vent fish from sticking and keep the grill clean as long as possible. It can also help some fillets, such as red snapper and striped bass, from curling up. The skin can easily be removed after grilling. Alternately, the Alaska Seafood Marketing Institute recom-mends starting fish with the skin side up, which allows the natural fat carried beneath the skin to be drawn into the fillet, keep-ing it rich and moist. (If the skin has been removed, the skin side will appear slightly darker.) Which is right for you? A good rule of thumb is that thick fillets do well skin-up first, thin ones skin-side down.

Once the fish is on the grill, cover it and resist the urge to mess with it until you are ready to turn it—and then turn it only once. For easy turning, use a two-prong kitchen

fork inserted between the grill bars to slightly lift the fish, and then slide a metal spatula under the fish and gently flip it onto its uncooked side; imagine you’re turning the page of a book, not flipping a flapjack. Cook fish approximately eight to ten minutes per inch of thickness. To check for doneness, slide a sharp knife tip into the center of the thickest part of the fish portion, checking for color. Remove from the heat just as soon as it turns from translucent to opaque, and keep in mind that seafood continues to cook after it’s removed from the heat. ■

Fish ‘n’ TipsGrilling fish can go swimmingly this summer.

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www.sendiksmarket.com real food 15

Sendik’s Food Marketfood & wine

Whether you’re firing up the grill to cook brats or filet mignon, there’s a wine to complement your meal.

The general rule of thumb applies: For lighter foods such as white-fleshed fish, vegetables, and chicken breast, select a lighter wine, and for heartier foods such as sausages, burgers, and steaks, a more robust wine is typically better. How these items are prepared can also influence a wine selection—seasonings, marinades, and sauces can affect the domi-nant flavors, especially with chicken and fish. Burger toppings can determine the wine selection. Plus, there are flavors common to grilled foods such as those contributed by smokiness, which lends slightly sweet vanilla and earthy flavors, and a caramelized flavor from the sweetness of the meat’s burned sugars; these elements need a wine with lots of body, richness, and fruit flavor, as well as an adequate amount of acidity or tannins.

Following are a few suggestions to help make your summer cookouts sizzle.

BeeF• Mildly smoked: Pinot Noir, Rioja, or Chianti can be refreshing counterparts. • Smoked: Flavors from a spicy dry rub or liquid solution lend big, sweet, spicy flavors, which can suppress the perception of acidity in the wine, making it taste flat. This calls for a big wine that has some spice and oak, such as Syrah, Petite Sirah, or Zinfandel.• BBQ Sauce: Zinfandel pairs best with classic barbecue flavor. It has the fruit to match the tomato-based sauces and spice to stand up to a little bit of heat. If the

sauce is spicy, fruit-forward Merlot will support the spice but not compete. If mildly spiced, Cabernet can work well.

BeeF Burgers• The classic lettuce, tomato, raw onion, ketchup, and mayonnaise: Aussie Shiraz or California Syrah can stand up to this flavor combo.• Pickle relish and yellow mustard: White Zinfandel’s soft and fruity char-acters offer balance. You may also like sparkling wine. If sweet pickle relish is on its own, try Gewürztraminer.• Avocado, cucumber, and sprouts: Sauvignon Blanc for white wine fans; Merlot for fans of red. • Bold cheeses, such as blue cheese or sharp cheddar: Cabernet Sauvignon• Bacon and cheddar: Rioja has its own smoky flavor that goes with the bacon.• Grilled onions and mustard: White Zinfandel’s soft fruit flavor balances the onions and tart condiments.

ChiCken• Lighty smoked: Côte-Rôtie or Rioja.• BBQ Sauce: For traditional sauce that is spicy, tangy, and sweet, Riesling and Gewürztraminer are good choices. If accom-panied by a spicy sauce, fruit-forward Merlot will support the spice and not compete.• Cajun spiced with mango salsa: Gewürztraminer offers a balance to spice with its moderately sweet character. Pinot Gris and Albariño also work well.• Peanut sauce: Try Pinot Gris, Riesling, Chenin Blanc, or dry rosé.

pork• BBQ Sauce: With a traditional sauce that is spicy, tangy, and sweet, Riesling and Gewürztraminer are good choices. • Pork tenderloin: Chardonnay’s rich oak flavors can play off the smoke.• Ribs: Aussie Shiraz and Malbec’s jam-my flavors with mild spiciness pair nicely with the smoke intensity. If you prefer white, try dry Riesling.• Pork chops with grilled pineapple: Merlot or Chardonnay accentuate the match. • Sausages/brats: Pinot Gris works well with the mild spice.

Fish/seaFood• Grilled white fish (including shellfish) pairs well with Chardonnay that is not overly oaked. With salmon, try a lighter red such as Beaujolais Pinot Noir.• Shrimp: Riesling or Sauvignon Blanc• Fish with dill and lemon: Sauvignon Blanc• Cajun spiced fish: Pinot Gris and Albariño

VegeTaBles• Red bell pepper, zucchini, green onions, portobello mushrooms, and eggplant: Grüner Veltliner• Roasted peppers, veggies with fresh herbs: Sauvignon Blanc• Corn on the cob with butter: Chardonnay. ■

Sendik’s Brand wines to TryZinfandel Beautifully crafted and ready

for a party. Why a party? Because everyone loves it! Jammy red fruit flavors are suave and smooth. Pair with BBQ, pizza, pasta, and friends.

Pinot Grigio The newest addition to our private labels. Fulfilling and still balanced enough so that all white wine drinkers will enjoy it. A style that’s easy on its own and will pair well with veggies, chicken, fish, and light cheeses.

riesling Lively with kisses of sweetness. Great with ham, chicken, turkey, a wide variety of cheese, and spicy foods.

Foods cooked on the grill have great friends in wine.

Hot Companions

16 real food summer 2010

Sendik’s Food Marketcommunity support

S tanding in his cap and gown with his parents and teachers looking on, Yahir smiled, grabbed his diploma, and held it up for all to see. Graduation is a special time for everyone,

but for the children at Penfield Children’s Center, whose challenges sometimes seem insurmountable, it is truly something magical. For those around Yahir, a young boy who overcame significant physical, speech, and behavioral challenges, it was clear that this graduation day would be the first of many celebrations to come.

Yahir was born nearly three months premature and weighed only two pounds. Yadira, his mom, recalls feel-ing that her tiny baby was “too frag-ile...not finished yet” and feared for his well-being. It took a two-month hospital stay and intensive treatments before Yahir was finally sent home.

While caring for Yahir at home, Yadira remained uneasy about her

child’s progress. Like many other infants born prematurely, six-month-old Yahir was diagnosed with a physical delay and referred to Penfield Children’s Center’s to receive therapy. Still, there were other issues beyond Yahir’s physical challenges that concerned Yadira.

Yadira’s intuition proved to be correct. Once Yahir was referred to Penfield, child development professionals were able to recognize and address a myriad of complex issues that were impeding his develop-ment, including speech and behavioral concerns. They were also able to recognize his potential.

At the time, Yahir didn’t know that over the next three years he would eventually consider Penfield a second home and Penfield staff his extended family.

penfield’s holistic approach to early developmentChildren like Yahir come to Penfield Children’s Center with multifac-eted special needs. Penfield is a nonprofit organization whose mission is to help infants and young children with and without disabilities reach their full potential through early childhood and special educa-tion, speech, physical, and occupational therapy services, behavior intervention, and family programs. Each year Penfield serves more than 1,400 children between the ages of 0-3 years at the critical time of early brain development when they are learning physical, cognitive, language, social, and self-help skills.

Penfield Children’s Center is named in honor of Dr. Wilder Pen-field (1891–1976), a world-renowned neurosurgeon who strongly advocated early intervention for children with developmental delays and disabilities. He knew that the short-term and long-range impact of early childhood intervention cannot be dismissed—the incredible brain development that happens in a child’s first five years sets the foundation for all learning and development that follows.

His knowledge and wisdom underlie Penfield Children’s Center’s philosophy of care for infants and young children today.

To respond to and overcome the complex challenges children and families face, Penfield continually works to develop innovative programs and meaningful collaborative efforts to support their holis-tic approach that generates outcomes that are both exceptional and profound. Penfield strives to ensure that every child receives the help they need to succeed in life.

hope for the Future A team of Penfield specialists worked to develop a detailed plan of action for Yahir that outlined goals and the steps needed to reach those goals. It also served as the roadmap to Yahir’s success.

After three years of therapy, educa-tion, and family support, Yahir is now a vibrant, robust, typically develop-ing young boy. He has overcome significant obstacles while building a foundation that will help him reach his greatest potential. Yahir graduated from Penfield eligible to enroll in his local school system without need for any special services—the ultimate goal for every child enrolled in Penfield.

Through Penfield, Yahir’s future is bright. His experience is best expressed in his mother’s words:

...Thank you, Penfield, for being Yahir’s second home and for your capac-ity to serve that always went far beyond our expectations. Thank you to all the donors and volunteers who supported our child to reach his full potential. Thank you for helping our child shine. Today we will share his bright light by giving back as much as we can. ■

graduation isn’t Just for Big kids

penfield Facts Penfield Children’s Center (www.penfieldchildren.org) has been delivering comprehensive, quality childhood development and family programs and services to low-income families and fami-lies with children who have disabilities since 1967. Penfield is located in Milwaukee’s central city at 26th and Wells Streets. The majority of Penfield’s children live within five miles of the Center. Penfield Children’s Center serves more than 1,400 children and their families each year and provides comprehensive services to families facing multiple issues, compounded by poverty.

• 90% of Penfield families are living at or below federal poverty levels

• 90% of the children accomplish one or more of their goals

Penfield Children’s Center833 North 26th StreetMilwaukee, WI 53233www.penfieldchildren.orgPhone 414.344.7676Fax 414.344.7739