PA G E 2 2
T H E U LT I M AT E
Taco Party PA G E 3 2
HOW TO BUILD A
Chocolate Board PA G E 4 0
INTRODUCING
The Premium Cake Collection
I
f you think grocery shopping is a chore, you may be doing it wrong. Enjoy the culinary journey as much as the delicious destination at your local Nugget Markets. What makes us so extraordinary? Maybe it’s our amazing selection of fresh foods and homemade delicacies. Perhaps it’s our world-class team of chefs, bakers and every friendly face you see in our stores. Or is it the fact that we’ve been locally family-owned and operated since 1926? The truth is, it’s all of the above. Welcome to extraordinary.
2 • THE FIELD GUIDE • SPRING 2019
Table of Contents A Study in Sandwiches ........................ PAGE
4
Eggs Benedict Bar ................................. PAGE
8
Bohemian Rhapso-Tea ........................ PAGE
14
Now Presenting ….................................. PAGE
20
It’s Taco Time......................................... PAGE
22
Cocoa Nouveau....................................... PAGE
32
Bakers Gonna Bake ..............................
PAGE 38
The Premium Cake Collection ..........
PAGE 40
SPRING 2019 • THE FIELD GUIDE • 3
Connoisseurs and critics agree—a well-made sandwich is a work of art. At Nugget Markets, our chefs are resident artists, the kitchen their studio, and premium meats, cheeses, produce, breads and sauces their tools of the trade. Whether you select one of our many specialty sandwiches or commission a new creation entirely, a mouthwatering masterpiece awaits.
VAN G OGH Avocado, hummus, sprouts, cucumber, tomato, olives, lettuce, red onion, pickles and pepperoncini on a wheat roll.
4 • THE FIELD GUIDE • SPRING 2019
MI LANO Mozzarella, artichoke hearts, tomato and basil pesto on focaccia.
S OP HI S T IC AT E
Turkey, fennel, chèvre, basil pesto and preserved lemon on a soft white roll.
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YO U N T V I LLE Chèvre, grilled asparagus, kale, preserved lemon and garlic mayo on focaccia.
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C LA S S I C S T EA K
Steak, parmesan, arugula and balsamic glaze on ciabatta.
MARY’S FAV E
Lamb, chèvre, arugula, red onion marmalade and basil mayo on ciabatta.
SPRING 2019 • THE FIELD GUIDE • 7
8 • THE FIELD GUIDE • SPRING 2019
HOW TO BUILD AN
Eggs Benedict Bar Brunch just got better.
SPRING 2019 • THE FIELD GUIDE • 9
S T E P 1 : P R E PA R E T H E MU F F I N S
Classic English Muffins Make these soft and chewy English muffins at home and enjoy them warm with butter or your favorite jam. YIELD
16 servings
P R EP TI M E
40 minutes + 2 hours proof time
COOK TIME
20 minutes
INGREDIENTS
2 cups whole milk 3 tablespoons honey 2¼ teaspoons active dry yeast 1 large egg 4 tablespoons melted butter 5½ cups bread flour 1½ teaspoons salt 2 tablespoons canola oil for bowl/cooking Cornmeal for dusting PREPARATION
Heat the milk and honey in a saucepan over low heat until it reaches 105-115°F. Remove from heat, stir in the yeast and set aside. After 5 minutes, whisk in the egg and melted butter. Using the hook attachment on an electric stand mixer, combine the milk and yeast mixture with flour and salt. Mix on low until combined, then turn the speed to medium and mix until the dough is smooth and sticky, about 4 minutes. Scrape the dough from mixer into a lightly oiled bowl. Brush oil over dough, then cover and place in a warm area to double in size, about 1 hour. Turn the dough out onto a lightly floured surface. Divide dough in half, then divide each half into 8 equal pieces, making 16 balls of dough. Roll each ball and flatten into a disk. Line a baking sheet with parchment paper and dust lightly with cornmeal. Place dough disks on the baking sheet, then sprinkle cornmeal over the tops. Cover with a kitchen towel and set in a warm area to proof until dough doubles in size, about 1 hour. Heat oven to 325°F. In a large skillet, heat a small amount of oil over medium heat. Working in batches, cook the English muffins on both sides until golden brown. Then place the English muffins back onto the baking sheet and bake to cook through, about 10 minutes. Cool on a wire rack. 10 • THE FIELD GUIDE • SPRING 2019
1
S T E P 2 : P R E PA R E T H E EG G S
How to Make Eggs in a Muffin Tin Poaching eggs one by one may not be efficient for a brunch with friends, but this quick tip works just as well.
Heat oven to 300°F. Place 1 tablespoon of water in each well of a nonstick muffin tin. Crack an egg into each well and bake for 8-12 minutes, or until the whites are set and the yolks are still runny.
2
3
PRO TIP:
Use a rubber spatula to gently remove cooked eggs from the tin!
SPRING 2019 • THE FIELD GUIDE • 11
S T E P 3 : P R E PA R E T H E SAU C E
Classic Hollandaise Sauce Along with being delicious over Eggs Benedict, this rich and creamy sauce also goes great with asparagus, salmon and more. YIELD
8 servings
PREP TIME
5 minutes
COOK TIME
10 minutes
INGREDIENTS
2 large egg yolks 2 tablespoons fresh lemon juice ½ teaspoon salt 1½ cups unsalted butter, melted Warm water, as needed PREPARATION
Set a pot filled with 2 inches of water to a gentle simmer. Whisk together the egg yolks, lemon juice and salt in a stainless steel bowl that fits into the pot without the bottom of the bowl touching the water. Reduce the heat to low and nestle the bowl into the pot. Continually whisk until the eggs start to thicken and they become pale yellow.
Turn the heat off but keep the pot and bowl on the stove. Slowly drizzle in the melted butter while constantly whisking to emulsify until all the butter has been incorporated. If the mixture becomes too thick, add 1-2 tablespoons of warm water to thin. The sauce will be smooth, velvety and thick but still pourable. Serve warm.
12 • TH E FIELD G U IDE • S PR IN G 2019
Vegan Frittata with Vegan Hollandaise
Veggie Eggs Benedict
This plant-based frittata tastes almost like real eggs and is dressed up with vegan hollandaise sauce to boot!
For a veggie-centric take on this hearty breakfast, layer on roasted tomatoes, avocado and spinach—yum!
STEP 4: BUILD
Build Your Benedict Recipes online at nuggetmarket.com/recipes
Pancetta Eggs Benedict
Lox Eggs Benedict
Pancetta, please! Add rich and crispy pancetta and roasted asparagus to your Eggs Benedict for a little extra decadence.
Top an English muffin with smoked salmon, a poached egg and hollandaise for a flavorful fusion of two breakfast favorites.
SPRING 2019 • THE FIELD GUIDE • 13
BohEMian RHaPSØ-teA
Charcuterie Our kitchen offers a wide selection of quality cured meats, each more delicious than the last. Build your charcuterie board with favorites like Prosciutto di Parma, Soppressata, Hot Coppa, Italian Dry Salami and many more.
14 • THE FIELD GUIDE • SPRING 2019
h Fresh Cut Fruit Add a little sweetness with an array of fresh fruits like mango, pineapple, blueberries and strawberries. Slice the larger fruits for easy snacking, and serve with our kitchen’s homemade Honey Yogurt Dip for a delicious finishing touch.
ost a high tea so killer it’s fit for a queen with a few delicious twists on tradition. From a trio of contemporary tea sandwiches to boozy mousse in a martini glass, these recipes are perfect for lazing on a Sunday afternoon with your best friends, or a crazy little thing called lunch. Just add tea and it’s a kind of magic.
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JusTea Purple Teas JusTea is an award–winning tea company partnering with small–scale Kenyan farmers to deliver the freshest, whole leaf tea to your kettle. Each tin tells the story of the farmer who partnered with JusTea to provide that flavorful, antioxidant–rich, non–GMO tea and the impact your purchase has made on them.
Fun fact: Steeped purple leaf tea will change color with a few drops of lemon juice—the antioxidants react, creating a purple to pink color change!
16 • THE FIELD GUIDE • SPRING 2019
Why purple? A varietal of Camellia Sinensis Assamica grows beautiful bushes of purple leaves in Kenyan tea gardens. The unique vibrant purple leaves contain less than half the caffeine of green tea and loads of anthocyanins, the same antioxidants found in blueberries, acai and pomegranates.
Shrimp & Cucumber Tea Sandwiches PREP TIME: 10 MINUTES YIELD: 8 SERVINGS
Classic cucumber sandwiches get a tasty makeover with the addition of shrimp, radishes and Tajín! INGREDIENTS
½ cup sour cream ½ cup mayonnaise 2 tablespoons Tajín ½ English cucumber 4 slices sourdough bread 3 large red radishes, shaved thin 12 cooked shrimp (31/40 count), split lengthwise PREPARATION
Mix together sour cream, mayonnaise and Tajín. Cut cucumber into 3-inch lengths and slice ⅛-inch thick on a mandolin or with a knife. Lay bread slices out on a work surface and spread each with an even layer of the Tajín mixture. Layer shrimp, cucumber and radish on every other slice of bread and top with the remaining slices. Cut off the crust and slice into 4 equal portions.
PREPARATION
Blanch asparagus in salted boiling water until just tender, 20–30 seconds, then shock in an ice bath. When cold, split asparagus in half lengthwise and lay on paper towel to absorb any excess moisture. Butter both sides of each piece of bread, then toast on a griddle until golden brown on both sides. Mix together the chèvre and cream to make a spread. Spread goat cheese mixture on each piece of bread, then layer every other piece with asparagus, avocado and remaining slices of bread. Cut off the crust and slice into 4 equal portions.
Brie & Apple Tea Sandwiches PREP TIME: 10 MINUTES + 1 HOUR CHILL TIME YIELD: 8 SERVINGS
Pickled onions and rye bread offer delicious contrast to the sweetness of the apple and creaminess of the brie in this simple sandwich. INGREDIENTS
½ cup cider vinegar ½ cup granulated sugar 1 bay leaf
Asparagus, Avocado & Chèvre Tea Sandwiches
4 slices rye bread
PREP TIME: 15 MINUTES
½ apple, sliced ⅛-inch thick
COOK TIME: 5 MINUTES
PREPARATION
YIELD: 8 SERVINGS
Add a lovely tanginess to your tea sandwiches with a creamy, fresh goat cheese spread that complements the asparagus and avocado. INGREDIENTS
1 bunch asparagus 4 slices whole wheat bread 4 tablespoons butter 4 ounces chèvre 2 tablespoons heavy cream
½ Vidalia onion, julienned 2 ounces butter 4 ounces brie, sliced ¼-inch thick
Bring vinegar, sugar and bay leaf to a boil. In a work bowl, pour mixture over the onions, cover and let cool to room temperature. For the sandwich, butter both sides of bread and toast on a griddle or in a sauté pan until golden brown. On the bottom slice of bread, layer brie, apple and pickled onion, then top with the other slice of toasted bread. Cut off the crust and slice into 4 equal portions.
1 avocado, halved and sliced SPRING 2019 • THE FIELD GUIDE • 17
House-Smoked Gravlax Salmon PREP TIME: 12 HOURS BRINING TIME COOK TIME: 20–30 MINUTES YIELD: 2½ POUNDS
Smoking your own salmon is easier than you think! Get started with this super simple recipe. INGREDIENTS
⁴⁄₅ pound kosher salt 11⁄₅ pounds sugar 1¼ gallons water 3 pounds salmon fillet PREPARATION
Mix salt, sugar and water until completely dissolved. Immerse salmon in brine for 1 day under refrigeration. Rinse salmon, pat dry and hot smoke for 20–30 minutes.
House-Smoked Gravlax Crostini PREP TIME: 30 MINUTES COOK TIME: 30 MINUTES YIELD: 24 CROSTINI
These delicious appetizers star our recipe for House–Smoked Gravlax Salmon, but you can also use your favorite pre–smoked salmon.
INGREDIENTS
1 sourdough baguette 6 ounces olive oil ½ teaspoon salt 8 ounces cream cheese 4 tablespoons capers, drained and chopped 3 tablespoons chopped dill, plus sprigs for garnish 4–6 ounces House–Smoked Gravlax Salmon PREPARATION
Heat oven to 300°F.
18 • THE FIELD GUIDE • SPRING 2019
Slice baguette on a slight bias, making slices approximately ¼–inch thick. Lay flat on a lined baking sheet, then drizzle with olive oil and season with salt.
Bake for 20–30 minutes, checking every 10 minutes until golden brown. Ensure even browning by turning the pan around halfway through. When bread is cool to the touch, remove crostini from pan and lay on paper towels to absorb any excess oil. Mix together cream cheese, capers and chopped dill until well incorporated. Spread mixture onto cool crostini, top with gravlax and garnish with small sprigs of dill.
Chocolate Orange Liqueur Mousse PREP TIME: 30 MINUTES
+ 2 HOURS CHILL TIME
COOK TIME: 1 HOUR 15 MINUTES YIELD: 8 SERVINGS
Garnished with homemade candied orange slices, this beautiful, boozy mousse tastes just as good as it looks. INGREDIENTS
Candied Orange Slices: 1 small navel orange 1 small blood orange (or seasonal alternative) 1 cup water 2 cups granulated sugar
Chocolate Mousse: 3 cups heavy cream 4 egg yolks ½ cup Cointreau 6 tablespoons orange syrup from candying slices 6 ounces bittersweet chocolate, melted PREPARATION
Candied Orange Slices: Slice oranges on a mandolin or with a sharp knife to 1/16-⅛-inch thick. Bring water and sugar to a gentle simmer, add the navel orange slices in batches and cook for about 15 minutes, or until the rinds start to become translucent. Add the blood orange batches last to prevent them from staining the navel oranges.
Gently lift orange slices out of the syrup with a large fork and place on a lined baking sheet. Bake at 225°F for 45–60 minutes to dry. Candied orange slices will be pliable straight out of the oven but will set as they cool. Chocolate Mousse: Whip heavy cream to soft peaks, then set aside. Start a water bath by simmering water in a medium pot on the stove. In a stainless steel bowl, add the egg yolks, 6 tablespoons Cointreau and orange syrup. Place bowl over the water bath and whisk constantly until eggs thicken and are pale yellow in color, about 6–8 minutes. Turn off heat but leave the bowl over the water bath. With a spatula, fold in the melted chocolate. Once the chocolate is incorporated, remove bowl from water bath. Begin folding in ⅔ of the whipped cream in small amounts, only adding more once the previous addition is completely incorporated. Chill mousse and remaining whipped cream for 2 hours or until set. Before assembly, fold remaining 2 tablespoons of Cointreau into whipped cream and whip to stiff peaks. To serve, place a small layer of chocolate mousse in a cocktail glass, then add a layer of whipped cream followed by another layer of chocolate mousse. Garnish with slices of candied orange.
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Presenting... N O W Potluck Press Pouch, Towel & Mug Cheer on the mom in your life with these fun, USA-made gifts, each proclaiming an empowering new mantra (or momtra). Pick up the 100% cotton tea towel, sturdy canvas pouch, ceramic mug, or all three to make a full set!
20 • THE FIELD GUIDE • SPRING 2019
Assorted Notebooks & Journals Made with 100% Forest Stewardship Council (FSC) paper and soy ink, these eco-friendly journals make beautiful, inspiring and sustainable gifts. With a variety of sizes, styles and designs, there’s something for everyone.
Whether thanking the host, making mom’s day or even treating yourself to something special, great gifts are just a grocery store away. Visit your local Nugget Markets to find all sorts of delightful housewares, thoughtful trinkets and other little luxuries perfect for sharing the love. Broken Top Candles, Soaps & Lotions Give the gift of relaxation with luxurious candles, soaps and lotions like these. Vegan, phthalate-free and paraben-free, these fragrant creations are handcrafted in Oregon using essential oils and other simple, quality ingredients.
Papyrus Stationery Don’t forget the card! Along with gorgeous greeting cards for any and every occasion, Papyrus also makes beautiful boxed stationery ideal for those who enjoy sending handwritten notes, or for your own thank you notes!
Shannon Martin Design Accessories A little humor goes a long way, and these little trinkets have a lot! From compact mirrors and mani/pedi sets to little notebooks and luggage tags, each one has a sassy saying sure to give you and your friends the giggles. SPRING 2019 • THE FIELD GUIDE • 21
It�s TAco TimE! 22 • THE FIELD GUIDE • SPRING 2019
A
in’t no party like a taco party, cuz a taco party’s got guac. Throw your best taco party ever with tons of tasty taco recipes (even a sweet one for dessert!) and a few aguas frescas to wash it all down. Taco ‘bout a good time!
SPRING 2019 • THE FIELD GUIDE • 23
Pickled Carrots, Onion & Jalapeño PREP TIME: 15 MINUTES + 2 HOURS MARINATING TIME COOK TIME: 2 MINUTES YIELD: 1½ POUNDS PICKLED VEGGIES
These pretty pickled veggies are tasty on top of tacos, salads and more. Store any extras in the fridge for up to a week.
24 • TH E FI E L D G U I D E • S P R I N G 2019
INGREDIENTS
PREPARATION
1 bunch rainbow carrots
Combine carrots, onion and jalapeño in a work bowl.
(about 1 pound), julienned 1 red onion, julienned 1 jalapeño pepper, sliced into thin rings ½ cup cider vinegar ¼ cup red wine vinegar ¾ cup water 3 tablespoons sugar 1 bay leaf
In a pot, combine vinegars, water, sugar and bay leaf and bring to a boil. Pour over the vegetables and make sure all are submerged. Cover and chill for a minimum of 2 hours before serving.
Tacos Al Pastor with Roasted Pineapple Salsa PREP TIME: 30 MINUTES + 12 HOURS MARINATING TIME COOK TIME: 4–5 HOURS YIELD: 6–8 SERVINGS
While traditionally cooked on a spit, this delicious take on al pastor uses an oven to create an equally excellent feast. INGREDIENTS
2 tablespoons olive oil 8 cloves garlic, crushed 1 yellow onion, chopped 1 teaspoon cumin ¼ teaspoon black pepper
PREPARATION
Heat a large sauté pan over medium– high heat. Add 1 tablespoon olive oil and sauté garlic and onion until they begin to caramelize. Add cumin, black pepper, allspice, cinnamon and chiles (add more or less depending on spice preference) and toast until very fragrant. Deglaze the pan with cider vinegar and bring to a boil. Add orange juice and water and bring to a simmer. Remove from heat and puree ingredients in a blender until smooth. Season with salt and oregano, then chill the marinade. Cut the pork butt into thin slices approximately ¼-½-inch thick. Pour marinade over the pork butt and coat each piece well. Let marinate for 12 hours or overnight.
Carne Asada Tacos PREP TIME: 15 MINUTES
+ 2 HOURS MARINATING TIME
COOK TIME: 7–10 MINUTES YIELD: 8–10 SERVINGS
These flavorful, seasoned beef tacos are extra amazing with some homemade pickled vegetables on top. INGREDIENTS
1½ pounds flank steak, trimmed ¼ cup orange juice ¼ cup lemon juice ¼ cup lime juice 4 cloves garlic, minced ½ bunch cilantro, chopped 2 tablespoons salt 1 tablespoon black pepper
¼ teaspoon allspice
Heat oven to 225°F.
¼ cup olive oil
¼ teaspoon cinnamon
Cut 2 of the pineapple quarters into thin slices. Stack pork with pineapple slices and hold together with a skewer. (Depending on oven size and skewer length, you may need to make two stacks.) Place pork in a baking dish and bake for approximately 4-5 hours, until the internal temperature reaches 185–190°F and the outside is crispy and the inside is tender. Remove from oven to rest.
8-10 corn tortillas
4–8 chiles de arbol ¼ cup cider vinegar ½ cup orange juice ½ cup water 2 tablespoons salt ¼ cup chopped oregano 1 boneless pork butt (4–5 pounds) 1 pineapple, peeled, cored and quartered ¼ cup chopped cilantro Juice of 2 limes ½ jalapeño, minced 1 Roma tomato, small diced 6–8 corn tortillas
While the pork is roasting, heat a sauté pan on medium–high heat. Cut remaining pineapple into ½-inch chunks. Add remaining olive oil to the pan followed by the pineapple chunks. Sauté until well caramelized, then remove from heat and chill. Once chilled, mix together cilantro, lime juice, jalapeño and tomato to create the salsa and adjust seasoning to taste with salt. To serve, shave the pork from top to bottom to create small pieces, then place in a warm tortilla and top with the roasted pineapple salsa and some of the pan drippings.
½ cup Pickled Carrots, Onion & Jalapeño (Recipe on page 24) Chopped cilantro, for garnish PREPARATION
Place trimmed flank steak in a shallow dish and set aside. To make the marinade, combine all other ingredients in a small work bowl. Pour marinade over steak and refrigerate for a minimum of 2 hours. Flip steak over halfway through for even marination. Remove flank steak from refrigerator 30 minutes before grilling. Heat grill to medium-high. Grill steak 4–5 minutes per side, rotating 90 degrees halfway through to create diamond grill marks. Remove from heat and let rest for 10 minutes before slicing thin against the grain. To assemble tacos, place sliced carne asada on warm tortillas, top with about 1 tablespoon pickled vegetables and garnish with chopped cilantro.
SPRING 2019 • THE FIELD GUIDE • 25
Black Bean Sweet Potato Tacos
Chicken Tacos with Salsa Verde
PREP TIME: 10 MINUTES
PREP TIME: 10 MINUTES
COOK TIME: 10–15 MINUTES
COOK TIME: 30–40 MINUTES
YIELD: 8–10 SERVINGS
YIELD: 6 SERVINGS
For a vegetarian taco option, try this tasty recipe starring seasoned black beans and sweet potatoes with Nugget Markets' spicy Habanero Salsa.
This flavorful recipe for chicken tacos features signature Mexican spices and a tomatillo salsa verde that’s so good you’ll want to have chips on the side.
INGREDIENTS
INGREDIENTS
1 tablespoon chili powder
2 boneless chicken thighs
1 teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon cayenne
½ teaspoon ground paprika
1 teaspoon salt
1 tablespoon + ½ teaspoon salt
½ teaspoon black pepper
1 pound tomatillos, peeled and halved
2 sweet potatoes, peeled and diced
5 cloves garlic
3 tablespoons olive oil
½ yellow onion
1 lime, juiced
1 jalapeño, rough chopped (seeded for less spice)
1 can black beans, rinsed (13.5 ounces)
1 tablespoon olive oil
½ bunch cilantro, chopped
¼ bunch cilantro
3 scallions, sliced thin
6 corn tortillas (3–inch)
8–10 corn tortillas
2 ounces Cotija cheese, crumbled
Nugget Markets Habanero Salsa
½ avocado, sliced
PREPARATION
Heat oven to 375°F. Mix together chili powder, garlic powder, cayenne, salt and pepper. Combine spice mix, sweet potatoes and olive oil in a mixing bowl and coat evenly. Spread into a single layer on a lined baking sheet. Bake for 10–15 minutes, or until sweet potatoes are just tender. Remove from oven and drizzle with lime juice. Spread black beans on baking sheet with sweet potatoes, return to oven and heat 2 minutes. Toss beans and sweet potatoes with cilantro and scallions. Serve in warm corn tortillas with salsa.
1 lime, cut into wedges PREPARATION
Trim any excess fat from the chicken thighs. Combine cumin, paprika and salt, then rub the chicken thighs with the spice mixture and let marinate for 30 minutes. Preheat oven to 400°F. Toss the tomatillos, garlic, onion and jalapeño with the olive oil. Spread on a lined baking sheet and roast in the oven for approximately 30 minutes, or until everything begins to brown. Place in a blender with all of the juices that have come out plus the cilantro and puree until smooth. While tomatillos are roasting, heat a pan or grill to medium heat. Cook the chicken for 6–8 minutes on each side, or until the internal temperature reaches 165°F. Heat the tortillas in hot skillet until they begin to brown. Slice chicken into strips and place several pieces in each tortilla, then top with the salsa verde, Cotija cheese and sliced avocado. Serve with lime wedges.
26 • TH E FI ELD G U I D E • S PR I N G 2019
SPRING 2019 • THE FIELD GUIDE • 27
Sensational Salsas Spice up your taco bar with a few chef–prepared salsas fresh from our kitchen! Bring the heat with our new Habanero Salsa, starring spicy hot habanero peppers, kumato tomatoes, onions, lime and spices. Or for a tangier taste, try our new Tomatillo Crudo, made with tomatillos, avocado, jalapeños and cilantro, all blended with sour cream, lemon and garlic.
Grilled Jalapeños & Scallions PREP TIME: 2 MINUTES COOK TIME: 5–7 MINUTES YIELD: 4–6 SERVINGS
Take your taco toppings to the next level with the smoky, spicy flavors of grilled jalapeños and scallions. INGREDIENTS
5 jalapeño peppers 1 bunch scallions 2 tablespoons olive oil Salt to taste PREPARATION
Heat grill to high heat. Lightly toss jalapeños and scallions in olive oil and season with salt. Place jalapeños on grill and turn when charred to your liking, 1–2 minutes per side. For the scallions, place the root end over direct heat with the greens off the heat. Place an oven-safe dish or pan on the whites to press the scallions. Turn scallions after 1–2 minutes to mark the other side. When the whites are grilled to your liking, pull the green portions over the heat quickly to char and wilt, turning frequently. 28 • THE FIELD GUIDE • SPRING 2019
Fish Tacos with Avocado & Roasted Poblano Salsa PREP TIME: 30 MINUTES
PREPARATION
COOK TIME: 3–5 MINUTES
For the salsa, char poblano and jalapeño peppers on a hot grill or over an open flame. When charred on all sides, place in a bowl and cover with plastic film to steam. When peppers have cooled to room temperature, discard stems, scrape off skin with a knife and remove the seeds.
YIELD: 6–8 SERVINGS
These tantalizing fish tacos can be made with halibut or your favorite mild white fish. INGREDIENTS
Avocado & Roasted Poblano Salsa:
Rough chop peppers and place in a blender with ¼ cup cilantro, garlic, lime juice and olive oil. Puree until smooth. Toss diced tomatoes, avocado and onion with roasted pepper puree, then cover and refrigerate until ready to use.
2 poblano peppers 2 jalapeño peppers ½ bunch cilantro 1 clove garlic 1 lime, juiced 4 tablespoons olive oil 2 Roma tomatoes, seeded and diced
Mix together flour, cornmeal, cayenne and salt in a work bowl. After halibut has marinated, add fish to the cornmeal mixture and toss well to coat. Shake off any excess coating and carefully place in the hot oil to fry. When one side is golden brown, carefully turn fish over to brown the other side. When done, remove from oil and place on a paper towel to drain. To assemble tacos, place halibut on the tortilla, top with salsa and drizzle with lime crème fraîche. Serve with lime wedges and garnish with cilantro leaves.
For the tacos, mix crème fraîche with the zest and juice of 1 lime and reserve.
½ avocado, diced ½ yellow onion, diced Fish Tacos: 4 ounces crème fraîche or sour cream 2 limes, juiced and zested 1 jalapeño pepper 1 tablespoon chopped oregano
Quarter jalapeño and cut into ¼-inch slices. Remove seeds if desired, then mix with the juice of 1 lime, chopped oregano and olive oil. Add diced halibut, toss to coat and let marinate for 15–20 minutes. Fill a sauce pot about 1-inch deep with vegetable oil and heat to 350°F.
2 tablespoons olive oil 1 pound halibut, skinned (1-inch dice)
Heat corn tortillas in a hot skillet until they start to lightly brown. Stack together and wrap in foil to reserve.
½ cup flour ½ cup cornmeal ¼ teaspoon cayenne 1 teaspoon salt 3 cups vegetable oil (for frying) 6–8 corn tortillas
Paloma
PREPARATION
Celebrate Cinco de Mayo (or any day) with this refreshing cocktail! You can also shake it up and change the cocktail's color by using pink or white grapefruit juice.
Combine tequila, lime juice and grapefruit juice in a shaker with ice and shake for about 10 seconds.
INGREDIENTS
Strain contents into glass, top with soda water and stir, then garnish with a slice of lime.
2 ounces blanco tequila ½ ounce lime juice 4 ounces fresh grapefruit juice
Rim a tall glass with salt and fill with ice.
Salt, for rimming glass 2 ounces soda water Slice of lime, for garnish
SPRING 2019 • THE FIELD GUIDE • 29
Pineapple & Cucumber Agua Fresca PREP TIME: 10 MINUTES YIELD: 10 SERVINGS
INGREDIENTS
PREPARATION
1 pineapple, peeled, cored and chopped
4 tablespoons sugar, or to taste
Place chopped pineapple and cucumber in a blender and puree on high for 30 seconds. Strain through a fine mesh strainer to remove any pulp. Mix strained juice with water and desired amount of sugar, stirring until the sugar is dissolved. Serve chilled or over ice.
INGREDIENTS
PREPARATION
5 pounds seedless watermelon,
Place chopped watermelon and mint leaves in a blender, and puree on high for 30 seconds. Strain through a fine mesh strainer to remove any pulp. Mix strained juice with water and desired amount of sugar, stirring until the sugar is dissolved. Serve chilled or over ice.
1 cucumber, peeled, seeded and chopped 5 cups water
Simple to make and delicious to drink, this tropical treat is also easily customizable and just as sweet as you want it to be.
Watermelon & Mint Agua Fresca
peeled and chopped
PREP TIME: 10 MINUTES
¼ bunch mint leaves
YIELD: 10 SERVINGS
Enjoy this fun and refreshing drink on a warm day with friends, or anytime you're craving a sweet, summery sip. 30 • THE FIELD GUIDE • SPRING 2019
3 cups water 4 tablespoons sugar, or to taste
Ice Cream Tacos PREP TIME: 5 MINUTES + 4½ HOURS CHILL TIME COOK TIME: 12–15 MINUTES YIELD: 8 SERVINGS
We're such fans of tacos, we even made a dessert version! Instead of a classic waffle cone, this sweet taco features a thin, crispy cookie called a tuille shaped into a taco shell and filled with ice cream. INGREDIENTS
Tuille Taco Shells 2 large egg whites ½ cup granulated sugar ½ teaspoon vanilla extract 6 tablespoons flour ¼ teaspoon salt ¼ cup butter, melted
Filling and Toppings 1½ quarts vanilla ice cream 6 ounces melted chocolate Sprinkles, small candies or other toppings to taste PREPARATION
For the tuille tacos shells, use a spoon or spatula to mix together the egg whites, sugar and vanilla extract until the sugar has dissolved. Mix in the flour and salt until evenly incorporated, then stir in the melted butter. Allow to rest in the refrigerator for 2 hours. Heat oven to 325°F. Place 2–3 tablespoons of tuille batter on a lined baking sheet. Spread into 4 circles, each approximately 4 inches in diameter and 2 inches apart. Bake 12–15 minutes, or until light golden brown.
Remove from oven and quickly shape into taco shells while still warm and pliable using a taco holder to hold up the sides. If you don't have a taco holder, line the back of a book with parchment paper and lay the shell over it to create the taco shape. Shells will set firm in 10–20 seconds. When shells are cooled to room temperature, brush the inside with melted chocolate and place in freezer. When chocolate is set, carefully fill shells with ice cream and quickly place back in freezer for 15–20 minutes. Finish dessert tacos by brushing the outside with chocolate or drizzling melted chocolate over the top, and adding sprinkles or other toppings as desired. Chill for 2 hours before serving.
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Cocoa Nouveau
Along with unparalleled taste, fine wine, premium coffee, specialty cheese and artisan chocolate all have one very important thing in common—the care that goes into their creation. From the unique terroir of their growing regions to their time-honored production techniques, it’s the attention to detail and dedication to quality that set them apart, ultimately creating a complex, luxurious and decadent experience. Enjoy a taste of cocoa excellence with choice chocolates made by premier chocolatiers from around the corner and around the world. Pro Tip: Building a sensational chocolate board is as simple as choosing a variety of textures, tastes and styles. Think light and dark mixed with creamy and crispy, bars and bites with truffles, caramels and all your favorite flavors.
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An Abundance of Chocolate
Fran’s Chocolates Silky and decadent, these award-winning chocolates and caramels are made in small batches by a pioneer in American chocolate. »Try their Gray Salt or Smoked Salt Caramels and Dark Chocolate Mint Thins. Ticket Chocolate Starring the finest couverture chocolate, these sweet treats are handcrafted locally in Loomis by an award-winning chocolatier. »Try their Lemon-Lavender and Raspberry-Vanilla Chocolate Barks. Fresh to Market Our own line of artisan chocolate bars is made locally in Napa Valley by Master Chocolatier Chef Sebastien Beline of Le Belge. »Try our Milk Chocolate Almond Sea Salt and Chipotle Dark Chocolate Bars. Lula’s Chocolates These choice chocolates from Monterey are handcrafted in small batches using time-honored recipes and premium ingredients. »Try their Aloha Rocky Road Milk or Dark Chocolate and Milk or Dark Chocolate Toffee. Chuao Chocolatier Gourmet chocolates with fun and creative flavors are the hallmark of this Venezuelan chocolatier in Southern California. »Try their Firecracker, Honeycomb and Sprinkle Dreams Chocolate Bars. Dick Taylor Craft Chocolate Crafted from start to finish in Eureka, California, with organic cacao and cane sugar, this artisan chocolate redefines delicious. »Try their Black Fig and Brown Butter Chocolate Bars or Chocolate Coated Almonds.
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Loacker Known for crafting specialty sweets since 1925, it’s no wonder this European classic is a favorite the world over. »Try their Chocolate and Dark Chocolate Quadratini Wafer Cookies. Marich Pancrafted Chocolates From second-generation candy makers in California, these Fair Trade chocolates combine European tradition with modern flair. »Try their Dark Chocolate Sea Salt Cashews and Caramels. TCHO Crafting fine chocolate locally since 2005, TCHO brings a new twist to an ancient delight with rich, nuanced flavors. »Try their Dark Chocolate Almond & Sea Salt Bites and Milk Chocolate Toffee & Sea Salt Bites. UnReal Made with Fair Trade, sustainable and organic ingredients, these tasty chocolates are (almost) too good to be true. »Try their Dark Chocolate Almond or Peanut Butter Cups and Milk Chocolate Gems. Cucina & Amore Take your taste buds on tour with authentic, European-style wafer rolls from Greece featuring a rich and creamy center. »Try their Chocolate and Hazelnut Crème Filled Wafer Rolls. Justin’s What do you get when you pair premium nut butters with Rainforest Alliance Certified cocoa? These delicious, organic treats. »Try their Dark Chocolate Cashew Butter Cups and Dark or Milk Chocolate Peanut Butter Cups. Alter Eco These organic, Fair Trade chocolates are crafted with clean ingredients and a dedication to full-circle sustainability. »Try their Dark Chocolate Sea Salt and Salted Caramel Truffles.
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1
Chocolate Heaven
Warre’s Warrior Porto and Cucina & Amore Chocolate Wafer Rolls make a delectable pair indeed. Port often pairs well with chocolate, and the creamy milk chocolate center of these crisp wafer rolls brings out the dark berry and licorice components of this classic, fruity wine.
2
OZV Zinfandel from Lodi, California, is currently one of our most popular wines. To match its red raspberry notes and other big juicy flavors, pair with Marich Chocolate Covered Cherries. These sweet, sweet cherries complement the bold fruit flavors of the zinfandel with a juicy explosion of flavor in your mouth.
3
While Harvey’s Bristol Cream Sherry actually has no cream, the taste and texture in the finish of this medium sweet wine leave you with that impression. The rich dried fruit and nutty flavors go well with an equally velvety sweet, such as the creamy milk chocolate and marshmallows in Lula’s Aloha Rocky Road.
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Chocolate-Laced Mezcal PREP TIME: 5 MINUTES + 12 HOURS CHILL TIME YIELD: 1 COCKTAIL
Three cheers for chocolate! This delicious cocoa cocktail starts with a homemade chocolate milk and mezcal base and boasts a creamy, smoky finish. INGREDIENTS
Chocolate Mezcal: 1 part mezcal 1 part chocolate milk Cocktail: 2 ounces Chocolate Mezcal ½ ounce agave nectar ½ ounce lime juice
1 ounce cold brew coffee 1 egg white 4 dashes chocolate bitters, plus extra for garnish Green Chartreuse, for coating glass Chocolate shavings, for garnish PREPARATION
To make the Chocolate Mezcal, combine equal parts mezcal and chocolate milk in resealable bottle and chill overnight. After chilling, line a strainer with a coffee filter and pour mixture through the filter to strain.
brew coffee, egg white and chocolate bitters in a cocktail shaker with ice, and shake vigorously for about 20 seconds. Coat the inside of a cocktail glass with Green Chartreuse, then discard any extra. Strain contents of cocktail shaker into glass and garnish with a few dashes of chocolate bitters and chocolate shavings.
For the cocktail, combine 2 ounces Chocolate Mezcal with agave nectar, lime juice, cold
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Bakers
Gonna Bake
When it comes to dazzling desserts, artisan breads and other gourmet baked goods, our bakers take the cake. Enjoy the finest croissants and baguettes this side of the Atlantic along with fabulous fruit tarts, custom cakes and more cookies than you can count, handcrafted fresh in-house by our talented team. Hungry yet? Find these sweet treats and many more at your local Nugget Markets bakery. Selection varies by store.
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The
Premium Cake Collection From Easter brunch and April showers to birthday parties and anniversaries, set the stage for your next celebration with a stylish centerpiece that tastes just as good as it looks. The haute-est thing this season is our bakery’s new line of designer desserts, made fresh with the highest quality ingredients and guaranteed to turn heads. Enjoy one right off the runway (a.k.a. our display case), or order your favorite cake couture.
Kahlua Cake Tall, dark and decadent, this dreamy cake struts its stuff with luscious layers of chocolate and vanilla sponge, rich Kahlua mousse and apricot preserves, all draped in a dark chocolate glaze.
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Princess Cake Slice into this majestic confection to find delicate layers of white sponge cake, raspberry preserves and whipped cream, all topped with a thin layer of marzipan and a stenciled dusting of icing sugar.
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Tiramisu Cake Lady fingers surround this stunning vanilla sponge cake soaked in espresso and rum, layered with mascarpone whipped cream, dusted with cocoa and icing sugar, and tied with a ribbon.
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Carrot Cake Both timeless and tasteful, sweet and spiced, our classy, homemade carrot cake is filled and frosted with scratch-made cream cheese icing and decorated with toasted almonds and miniature marzipan carrots.
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Fruit Basket Cake Fruit is always in fashion, especially in this vanilla sponge cake layered with banana custard, pineapple, strawberries and real whipped cream, then topped with fresh seasonal fruit and finished with toasted almonds.
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Red Velvet Cake Romantic in all the right ways, our radiant red velvet cake is iced with whipped cream cheese buttercream and topped with real rose petals for an elegant finish.
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Chocolate Mousse Cake Chocolate lovers will adore this sophisticated light chocolate sponge cake soaked with rum simple syrup, iced with rich chocolate mousse and decorated with chocolate batons.
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INDUSTRY-LEADING WAGES AWESOME WORK-LIFE BAL ANCE 401(K) RETIREMENT PLAN HEALTH, DENTAL & VISION COVERAGE UP TO 5 WEEKS PAID VACATION NEVER A L AYOFF IN 90 YEARS
We’re Hiring! A P P LY O N L I N E TO DAY AT
nuggetmarket.com/careers
S P R I N G 2019 • T H E F I E L D G U I D E • 47
Gourmet to Go Order online today at nuggetmarket.com #WePrepYouParty
ISSUE NO. 29 • SPRING 2019
nuggetmarket.com 1414 E. Covell Blvd., Davis (530) 750–3800
771 Pleasant Grove Blvd., Roseville (916) 746–7799
157 Main Street, Woodland (530) 662–5479
Sonoma Market
Open 6am to 11pm
Open 6am to 11pm
Open 6am to 10pm
409 Mace Blvd., Davis (530) 753–6690
1040 Florin Road, Sacramento (916) 395–2875
5627 Paradise Drive, Corte Madera (415) 945–8855
Suite 550, Sonoma (707) 996–3411
Open 7am to 10pm
Open 6am to 10pm
Open 7am to 9pm
4500 Post Street, El Dorado Hills (916) 933–1433
130 Browns Valley Parkway, Vacaville (707) 469–6900
470 Ignacio Blvd., Novato (415) 883–4600
Open 6am to 11pm
Open 6am to 10pm
Open 7am to 9pm
7101 Elk Grove Blvd., Elk Grove (916) 226–2626
2000 Town Center Plaza, West Sacramento (916) 375–8700
1 Blackfield Drive, Tiburon (415) 388–2770
Open 6am to 10pm
Open 6am to 11pm
Open 7am to 9pm
4 8 • T H E F I E L D G U I D E • S P R I N G 2 0N1 O 9 T A L L I T E M S F E AT U R E D I N T H I S P U B L I C AT I O N A R E AVA I L A B L E AT A L L S TO R E S . WE RESERVE THE RIGHT TO CORRECT ALL PRINTED AND T YPOGRAPHICAL ERRORS. 48 • S U M M E R 2018 • I S S U E 25 • T H E F I E L D G U I D E • N U G G E TM A R K E T.CO M
500 West Napa Street,
Open 6am to 9:30pm Fork Lift by Nugget Markets 3333 Coach Lane, Cameron Park (530) 672–9090 Open 6am to 12am