Life@Home November 2013 Minibook

Festive Fare Great EntrĂŠes for the Holidays featured recipes from

A special advertising supplement sponsored by Hannaford Supermarkets

Prepare your favorite

holiday recipes without the guilt By making small changes to your traditional holiday recipes, you can enjoy your favorite dishes but without the guilt. Try these simple ingredient substitutions to bump up the nutritional value and help control calories, fat, and sodium.

When the recipe calls for...

1/2 cup butter or margarine 1 egg 1 cup whole milk or evaporated milk 1 cup all-purpose flour 1 cup chocolate chips 1 cup wine Frosting 2 oz. grated mild cheddar cheese 1/2 cup bread crumbs 2 pie crusts (top & bottom) 1/4 cup mayonnaise 1/2 cup sour cream 1 cup broth or stock 1 cup sugar 1/2 teaspoon salt

Replace with…

1/4 cup applesauce or 1/2 cup Promise® Buttery Spread 2 egg whites or 1/4 cup liquid egg substitute 1 cup skim milk or evaporated skim milk 1 cup whole-wheat flour 1 cup dried fruit, such as raisins, cranberries, or cherries 1 cup broth or fruit juice Light dusting of powdered sugar or pureed fruit 1 oz. Cabot® Sharp Light Cheddar Cheese 1/2 cup toasted wheat germ or crushed whole-grain cereal, such as Kashi® Good Friends® Cereal 1 pie crust on top 1/4 cup Hellmann’s® Canola Cholesterol Free or Light Mayonnaise 1/4 cup Dannon® Oikos® Plain Greek Yogurt 1 cup low-sodium broth or stock 1/2 cup sugar and 1/2 cup sugar substitute, such as stevia No salt

Source: American Institute for Cancer Research

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Concerned about food allergies? Whether you’re gluten-free, nut-free, or dairy-free, don’t let fear of contaminating foods be the reason you miss out on your favorite dishes. Speak with your local Hannaford dietitian to find safe, allergy-free recipe substitutions. To view a store schedule, go to hannaford.com/dietitians.

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Contents 4

Roasted Boston Bluefish John Marzilli

5

Flammekueche Alsatian Pizza Tarte/Pizza Christopher Allen Taylor

6

Bacon Potato Pie Jeff Gimmel and Nina Bachinsky

7

Angry Chicken John Laposta

8

Sausage and Spinach Pasta Bake Hannaford Recipe

9

Beefsteak Gyros Hannaford Recipe

or nearly six years Life@Home has featured recipes from area chefs who have been profiled in our magazine. While we certainly hope you hang on to each and every issue of Life@Home, we also know that might get a tad cumbersome. So we decided to compile a list of randomly selected entrées to help you plan holiday meals or, for that matter, meals for any time.

After all, we deserve to eat well the rest of the year, right? Thanks to Hannaford Supermarkets for sponsoring this special advertising section.

10 Seafood Pancake Un-Hui Filomeno

Note: Featured chefs may have moved on from the restaurant noted in the recipe. The restaurant is the one with which they were affiliated at the time of their profile in Life@Home.

Recipes compiled from stories by Steve Barnes and William M. Dowd.

Photography by Suzanne Kawola.

11 Flounder with Citrus and Soy Yasuo Saso 12 Curry Chicken Shahila Abbasi 13 Prosciutto-wrapped Pork Tenderloin John Grizzaffi 14 Risotto con la Zucca (Risotto with Squash) David and Roslyn Zecchini

Festive Fare | 3

Roasted Boston Bluefish John Marzilli Salty’s Pub & Bistro Life@Home June 2009 2 lbs. “ultra fresh” bluefish fillets 4 oz. butter (per portion) Juice of two lemons 4 oz. white wine (optional; can replace with water) 6 oz. “muffuletta” olive salad 2 oz. seasoned breadcrumbs

Method Place “ultra fresh” bluefish in a roasting pan. Top with butter, fresh lemon juice, salt, pepper, olive salad, seasoned breadcrumbs and oregano to taste. Pour in some white wine and bake in a pre-heated oven at 350 degrees for approx. 25-35 minutes or until internal temperature exceeds 155 degrees.

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Flammekueche Alsatian Tarte/Pizza Christopher Allen Tanner Chef Director at Montgomery County Community College Life@Home February 2011

Method

Dough: 1/ cup flour 4 1/ cup lukewarm water 4 1 tablespoon sugar 1 package yeast 2 cups all-purpose flour 1 teaspoon salt 1/ cup Spaten (beer) 4 6 tablespoons milk Topping: 2 tablespoons butter 1 onion, sliced thin 1 cup crème fraîche (or sour cream if unavailable) 4 oz. bacon, cooked and cut into 1-inch pieces

Dough Mix together water, sugar, yeast in a small bowl, cover with plastic wrap and set aside in a warm place for 30 minutes.

Combine the beer and milk and add to the yeast mixture.

Combine the yeast mixture with the flour and salt in a mixer and mix to smooth elastic dough. Add very small amounts of additional flour or milk if necessary. Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and reserve.

Topping Heat 1 tablespoon butter in a sauté pan over medium heat.

Add the onion and sauté until the onions are very soft and well browned. Season the crème fraîche with salt, pepper, and a pinch of nutmeg.

Assembly Heat the oven to 450 degrees.

Oil a 14-by-16-inch baking sheet. Roll the dough until slightly smaller than the baking sheet and place on the sheet tray. Spread the crème fraiche over the dough and top with the sautéed onions and bacon. Bake for 20 minutes, or until the tart is lightly browned.

Festive Fare | 5

Bacon Potato Pie Jeff Gimmel and Nina Bachinsky Swoon Kitchenbar Life@Home August 2008

Method

/2 lb. sliced bacon 2 1/2 lbs. Idaho potatoes 3/ cup grated Parmesan 4 3/ cup grated Gruyère 4 3 ea. fresh bay leaves Salt & fresh ground black pepper 1

6 | Festive Fare

Preheat oven to 425 degrees. Arrange bacon in spiral fashion in bottom of 10-inch skillet, Allowing the bacon to drape over the edges. Peel the potatoes, rinse under cold water. Slice potatoes into thin rounds. Pat dry with a towel. Arrange 1/3 of the potato slices on top of the bacon, season with salt and pepper and sprinkle with 1/3 of the cheeses. Repeat creating two additional layers of potatoes and cheese. Fold the overhanging bacon onto the potatoes. Place three fresh bay leaves on top. Bake, uncovered 45-50 minutes until the potatoes are tender and the bacon is crisp. Allow to cool 10-15 minutes. Slice into wedges and serve.

Angry Chicken John Laposta Maestro’s Life@Home April 2010 2 whole boneless chickens, quartered, free range preferred 6 tablespoons extra virgin olive oil 1 red onion, diced 4 cloves peeled garlic, minced 1 teaspoon crushed red pepper 2 bay leaves 1 yellow bell pepper, diced 1 small poblano pepper, diced 2 tablespoons tomato paste 2 cups cooking white wine 28 oz. hand-crushed canned plum tomatoes, juices reserved 2 tablespoons red wine vinegar 6 fresh sage leaves 1/ tablespoon fresh marjoram, chopped 2

Method Preheat the oven to 400 degrees. In large Dutch oven, heat oil. Season chicken quarters liberally with salt and pepper. Add chicken, skin side down, and brown over moderate heat turning once, about 7 minutes. Remove chicken, set aside, and pour off excess fat.

Add onion, garlic, crushed red pepper and bay leaf and cook until the onion is soft. Add peppers and cook until soft. Add tomato paste and cook 2-3 minutes. Add wine and vinegar and boil for 2-3 minutes, scraping all the food off the bottom of the pan. Add tomatoes and their juices along with sage and marjoram.

Add chicken, skin side up, and bake 35-40 minutes until cooked through. Taste and adjust seasoning with salt and pepper.

Festive Fare | 7

Sausage and Spinach Pasta Bake A Hannaford Favorite For more healthy recipes, visit hannaford.com.

1 spritz cooking oil spray 1 (16 oz.) box whole-grain rotini pasta 1 tsp. canola oil 1 lb. Nature’s Place® Chicken Italian Sausage 6 oz. bag Fresh Express® Baby Spinach, roughly chopped 1 (26 oz.) jar Ragu® Pasta Sauce 1 tsp. McCormick® Garlic Powder 1 tsp. McCormick® Italian Seasoning 8 oz. grated Cabot® Cheese, divided

Method Preheat oven to 350º. Spray a 9 x 13-inch baking pan with cooking spray. Set aside. Cook rotini according to package instructions, drain and return to pot. While rotini cooks, add oil to large saucepan over medium heat. When hot, add sausage. Stir until browned. Add spinach, pasta sauce, garlic powder and Italian seasoning. Stir until well combined. Pour sauce over rotini and toss well.

Mix in half the cheese. Transfer the sauced pasta to the baking pan. Top with remaining cheese.

Bake until cheese is bubbly, 15 to 20 minutes.

Freeze extra portions for lunches.

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Beefsteak Gyros A Hannaford Favorite For more healthy recipes, visit hannaford.com Yogurt Sauce Ingredients 1/2 cup Dannon Oikos® Plain Greek Yogurt 2 Tbsp. fresh cucumber, peeled, pared, and chopped 1/2 garlic clove, minced 1/4 tsp. salt 1/8 tsp. black pepper, ground 1/2 tsp. McCormick® Ground Oregano 1/2 tsp. garlic, minced, wet 8 oz. beef chuck shoulder steak (ranch cut), 3/4-inch thick 2 each small wheat pita bread, 4" 1/4 each fresh small red tomatoes, 2 1/2" 1/4 each fresh whole small white onion Fresh Express® spinach or bagged lettuce

Method Combine yogurt sauce ingredients in small bowl; cover and refrigerate until ready to use. Combine oregano and garlic; press evenly onto beefsteaks.

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 12 minutes for medium-rare to medium doneness, turning twice. Carve steaks into thin slices; season with salt and pepper, as desired. Fill pita pockets with equal amounts of steak, tomatoes, onions and greens. Drizzle with yogurt sauce.

Festive Fare | 9

Seafood Pancake Un-Hui Filomeno The Gingerman Life@Home December 2009 2 lbs. octopus, body or tentacles, cooked 1 lb. mussels, cooked and shelled 1 lb. medium shrimp, cooked 8 oz. scallions 2 lbs. zucchini 3 1/2 cups sweet rice flour 4-5 cups cold water

Method Chop all seafood to nickel-sized pieces.

Slice scallions into rings. Julienne zucchini. Mix the sweet rice flour and 4 cups water together, adding a little more water at a time until the consistency resembles a thick pancake batter.

Season batter with kosher salt, pepper and whichever seasoning you favor most.

(Have fun and add some of your own flair to the recipe.)

Combine batter with chopped seafood and vegetables; mix together with your hands. Once the batter reaches a stiff to tacky consistency, it is ready to cook.

Heat a 10-inch nonstick pan on medium high. Film pan with clarified butter, oil or nonstick cooking spray. Using a 3-oz. ladle or scoop, put one scoop of batter into pan. Allow bottom of pancake to cook to a golden brown, flip the pancake and press it. Cook to golden brown on the other side. Transfer each cooked pancake to a platter in a low oven to keep warm while cooking the remainder.

Serve with a side of soy sauce or condiment of choice.

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Flounder with Citrus and Soy Yasuo Saso Tai Restaurant and Lounge Life@Home June 2010

1 to 2 lbs. of filleted flounder (figure 1 lb. per 3 guests) lightly sprinkled with salt and pepper 4 tablespoons soy sauce 3 tablespoons lemon juice 1 tablespoon sake Pinch of sugar 2 tablespoons butter or vegetable oil All purpose flour (about 1/ cup, for dredging) 2 Lemon slices (optional)

Method Dredge fish in flour. Heat oil and pan fry fish on both sides. (The fish will cook very quickly, so make sure to turn it after only a couple of minutes.) Put fish on family-size platter, cover and keep warm.

Add soy, sugar, sake and lemon to pan used for cooking the fish.

Whisk it and reduce slightly. Pour over fish and serve. Garnish with lemon slices, if using. Accompany with vegetables of choice.

Note: Tilapia may be substituted for flounder.

Festive Fare | 11

Curry Chicken Shahila Abbasi Lark Tavern Life@Home December 2011

12 skinless, bone-in chicken thighs, about 4 lbs.

1 cup plain yogurt at room temperature 1 teaspoon cornstarch 2 tablespoons vegetable oil 2 cups chopped onions 1 tablespoon minced ginger 1 tablespoon minced garlic 1 tablespoon minced chilies 1 tablespoon coriander powder 1 1/2 tablespoons cumin powder 3/ tablespoon turmeric 4 3/ tablespoon cayenne powder 4 1 (28-oz.) can chopped tomatoes, including juice 1/ cup chopped cilantro 2 Salt to taste 1 1/2 tablespoons garam masala

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Method Rinse chicken and pat dry. Stir together yogurt and cornstarch until smooth. Set aside.

In a large saucepan with tight-fitting lid, heat oil over mediumhigh heat. Add onions and sauté until brown. Stir in ginger, garlic and chilies. Sauté for 2 minutes.

Add chicken and brown well. Reduce heat to medium, add coriander, cumin, turmeric and cayenne pepper. Mix well and cook for 3 minutes.

Add tomatoes, yogurt mixture, cilantro and salt. Mix well, cover and bring to a boil. Reduce heat to low and simmer until chicken is cooked, about 25 minutes. Remove from heat, stir in garam masala. Serve with rice.

Prosciutto-wrapped Pork Tenderloin John Grizzaffi Garden Bistro 24 Life@Home March 2011 10 slices of Prosciutto di Parma 1 pork tenderloin, cleaned Freshly ground white pepper

Method Season the pork with the pepper.

Carefully wrap the pork with the prosciutto. Sear the pork in an oven-safe pan. Be sure to sear all sides of the pork. Finish pork in a 350 degree oven until the internal temperature reaches 150 degrees, about 15 minutes.

Festive Fare  |  13

Risotto con la Zucca (Risotto with Squash) David and Roslyn Zecchini

Method

Chianti il Ristorante, Forno Bistro, Pasta Pane Life@Home January 2012

Preheat oven to 375 degrees. Remove skin of butternut squash, along with the seeds, and chop to a medium dice. Toss in extra-virgin olive oil and season with salt. Place on a cookie sheet with 1 cup of water and roast in oven until soft, approximately 30 minutes. Once tender, remove and purée half of the squash in a food processor and set aside.

1 lb. arborio rice 3 oz. butter 2 oz. extra-virgin olive oil 1 large butternut squash 2 shallots, minced 3 leaves of fresh sage, chopped 1 /3 cup amaretto liqueur 1 quart water 1 cup grated ParmigianoReggiano cheese

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In a medium pot or Dutch oven, melt the butter. Add minced shallots and sauté.

Once translucent, add the remaining diced squash. Add rice and stir. Season with salt and pepper. Continue to stir for approximately 2 minutes. Add amaretto.

Once amaretto has cooked down, add water one cup at a time. Continue to stir while adding water as needed. When rice is about halfway cooked (approximately 8 minutes), add the puréed butternut squash and stir. Continue to add water in increments. Once rice has reached al dente, check seasoning and adjust as needed, add grated cheese, cover with lid for 2 minutes and serve immediately.

Meet your local

Hannaford Dietitians Our registered dietitians can help you find the foods that fit your needs and answer any nutritional questions you may have. Stop by one of their FREE nutrition demos and see what they can do for you!

Monique Boulet, RD, CDN, CPT Albany Hannaford, 900 Central Ave.

Jean Bottillo–Faulisi, MS, RD Niskayuna Hannaford, 3333 Consaul Rd.

Marianne Romano, MPA, RD, CDN Colonie Hannaford, 96 Wolf Rd.

Patty Wukitsch, MS, RD, CDN Delmar Hannaford, 180 Delaware Ave.

Hannaford dietitians offer FREE nutrition services, such as educational demonstrations, nutrition classes, and group healthy store tours. To view their store schedule of events, go to hannaford.com/dietitians.