Simplified Summer Five-Star Delicious Breads A New Barbecue

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BARBECUE CARIBBEAN-GLAZED CHICKEN PAGE 55

 Sendik’s Food Market
welcome

Open 7 a.m. – 9 p.m. daily

Elm Grove
13425 W. Watertown Plank Rd. Balancing Expansion
and Customer Service
Elm Grove, WI 53122
(262) 784-9525

Franklin
5200 W. Rawson Ave.
Franklin, WI 53132

A
(414) 817-9525
nother season is
Germantown upon us and we
N112W15800 Mequon Rd.
Germantown, WI 53022 again find our-
(262) 250-9525 selves in the midst of a
Grafton company expansion. Earli-
2195 1st Ave. er this year we announced
Grafton, WI 53024
(262) 376-9525 that we’d be opening a
new store in New Ber-
Greenfield
7901 W. Layton Ave. lin. At the same time, the
Greenfield, WI 53220 remodel of our Whitefish
(414) 329-9525
Bay store is well underway,
Mequon and the addition to and
10930 N. Port Washington Rd.
Mequon, WI 53092 remodel of our Mequon
The Balistreri family: Patty, Nick, Margaret (Harris),
(262) 241-9525 store is about to begin. Salvatore, Ted, and Patrick.
Wauwatosa In order to best serve
8616 W. North Ave. our customers, our challenge during these In New Berlin, we will be transform-
Wauwatosa, WI 53226
(414) 456-9525 expansions is to maintain the balance ing an old grocery store space into a
between alteration and continuity. In this beautiful new Sendik’s. The location is
Whitefish Bay
500 E. Silver Spring Dr. regard, we have the firm belief that we on the corner of National Avenue and
Whitefish Bay, WI 53217 cannot successfully remain and thrive as Mooreland Road, in the heart of the
(414) 962-9525
a business without an openness to change, City Center.We look forward to offering
which is why we continue to expand our the residents of New Berlin a great new
business.At the same time, we understand shopping experience. Look for the store
that we cannot retain the energy and to open this fall.
will to change without a commitment Our charity partner for this issue is
to something timeless and constant. Our Penfield Children’s Center. As in the past,
energy and will to continue expanding all proceeds from the sale of this maga-
and improving our business is rooted in zine go directly to Penfield to support
our eighty-four-year-old commitment to the tremendous work they do helping to
provide the best grocery shopping experi- provide quality childhood development
www.sendiksmarket.com ence for our customers, period. Holding and family programs and services to
onto something timeless, like our com- low-income families and families with
mitment to our customers, energizes us children who have disabilities. Thank
to continue to expand and change. you for supporting Penfield!
Over the next several months, we will Finally, thank you for your continued
do our best not to inconvenience you as support of our family business. We are
we remodel Whitefish Bay and Mequon. truly honored to serve the people of
These remodeling projects will be quite Greater Milwaukee. We appreciate your
Did extensive. Every department in both patience as we again expand our business.
you stores will be enhanced and there will be And we promise to continue to live up
Know? many new and exciting features running to our timeless promise of providing the
the gamut from new food offerings to best grocery shopping experience.
Reuse your Sendik’s quality paper new bathrooms. When completed, we
or plastic shopping bag and receive are confident that the changes made will Sincerely,
a 5¢ discount for every bag. enhance our ability to serve you. The Balistreri Family

www.sendiksmarket.com real food 

Sendik’s Food Market
fresh, frugal, and fabulous

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

By Leah Damron

S
everal 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) Fresh Fruit Tart
was the collection of recipes that have since Serves 10-12
become favorites among my family and
friends. A fabulous example is this fantastic From An Occasion to Gather: Milwaukee 1. Preheat oven to 325°F.
tart, which happens to be the book’s cover Entertains, by The Junior League of Mil- 2. Beat the butter and powdered sugar in a
recipe. A shortbread style crust is filled with waukee © 2004. mixing bowl until blended. Add the flour and
a creamy, white chocolate filling and topped beat until smooth. Pat the dough into the bot-
with fresh seasonal fruits. Crust: tom and up the sides of a 12-inch tart pan with
It looks complicated and scary, right? But ¾ cup butter, softened a removable bottom. Bake the crust for 20-25
please believe me when I say that this tart ½ cup powdered sugar minutes, or until it begins to turn light golden
is a cinch to pull together. Frequent readers 1½ cups flour brown. Set on a rack to cool.
of my blog know that when it comes to pie 3. Place white chocolate chips and heavy
crusts I’m a no-fuss, no-muss kinda gal—I Filling: cream in a microwave safe bowl. Microwave
don’t make it unless it’s easy.And making the 10 ounces (1²⁄3 cup) white chocolate chips for one minute; stir. Microwave for an addi-
dough for this tart is nearly effortless—and ¼ cup heavy cream tional 30 seconds; stop to stir again. Add the
what’s even easier is that the delicious filling 8 ounces cream cheese, softened cream cheese and beat until blended and no
is made in the microwave! lumps remain. Spread filling into crust.
Try this show-stopping tart this summer resh fruit of choice (berries, kiwi,
F 4. Arrange fruit decoratively on top of the
when the berries are fresh, gorgeous, and bananas, peaches), washed and sliced filling.
abundant. Whenever you choose to serve 5. Place sugar and cornstarch in a small sauce-
it—for a bridal shower or baby shower, or Glaze: pan and mix well. Stir in the pineapple juice
simply as dessert on the patio—it’s guaran- ¼ cup sugar and lemon juice. Cook over medium heat until
teed to be a hit. Enjoy! 1 tablespoon cornstarch thickened, stirring constantly. Drizzle the glaze
½ cup pineapple juice all over the fruit to prevent browning. Cover
Visit Leah's blog at www.sendiksmarket.com. ½ teaspoon fresh lemon juice tart and chill until ready to serve. ■

10 real food summer 2010

12 real food summer 2010
 Sendik’s Food Market
fun facts

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.

Dawn in Loveland Pass, Colorado.

ta.
Barb in Minneso

Joan in Ger
many.

consin.
nction, Wis
Boulder Ju
Dianne in

Bill, Mary,
an
Leaning To d Carol at the
wer of Pisa
. ckroy.
ar Port Lo
ntarctica ne
Kathy in A

Gertrud an
d Baerbel in
Venice.

n.
tie in Aspe
Susie and Ka

Kathy in Vancouver.
Iraq.
Matt in
Share Your Photos
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.)

www.sendiksmarket.com real food 13

Sendik’s Food Market
meat and seafood

Fish ‘n’ Tips

Grilling fish can go swimmingly this summer.

I
t’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. Grilling
Preheat the grill to medium-high. Then, on the skin side
brush the grate with oil right before plac- first can help pre-
ing the fish over the fire—just use tongs vent fish from sticking
to pick up a wad of paper towel, dip it in and keep the grill clean
oil, and rub the oil-soaked towel on the as long as possible. It can
preheated grill grate. also help some fillets, such
Before grilling, dry your fish with paper as red snapper and striped
towels. If the fish is wet, it will steam rather bass, from curling up. The
than sear, and the goal is to sear the fish to skin can easily be removed
achieve a crispy exterior. After you’ve dried after grilling. Alternately, the
your fish, lightly brush both sides with oil. Alaska Seafood Marketing Institute recom- fork inserted between the grill bars to slightly
It’s usually best to season simply with salt mends starting fish with the skin side up, lift the fish, and then slide a metal spatula
photo © 2009 Bochkarev Photography

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.
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
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. ■

14 real food summer 2010


Hot
Companions
Foods cooked on the grill have great friends in wine.
W
hether 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.
Sendik’s Food Market
food & wine
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 Try
Zinfandel 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.
www.sendiksmarket.com real food 15
Sendik’s Food Market
community support
Graduation Isn’t
Just for Big Kids
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-
oldYahir 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 Development
Children likeYahir 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.
16 real food summer 2010
Penfield Children’s Center
833 North 26th Street
Milwaukee, WI 53233
www.penfieldchildren.org
Phone 414.344.7676
Fax 414.344.7739
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. ■
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