[Wheatsville] Holiday gifts, calendars, nog yourself out, yummy deli, meat and cheese and more! RECIPES included!
Dan gillotte
dangillotte at gmail.com
Wed Dec 17 19:08:54 EST 2008
Hello Wheatsville friends!
Just so you know, we have some holiday hour
Have I got a lot for you this week!
Scroll down for:
2009 calendars including local ones that help awesome charities!
Local produce!
Beer! Beer! Beer!
Deli is delicious!
Cheese
Meat including Mom's Turkey Meatloaf and how to cook a turkey
*2009 Calendars!*
It's not too late to get your 2009 wall calendar at Wheatsville. They make
great gifts too! Take a look at the fundraiser calendar for the Down
Syndrome Association of Central Texas, featuring Wheatsville member Nasrine
on the cover (strumming a guitar with Brad Pitt!). All proceeds go to DSACT
programming-which includes dance/music classes, swim lessons, seminars and
more for kids with Down Syndrome in Austin. http://www.dsact.com/
Another fundraising calendar is from Emancipet. The Emancipet Calendar
features modern, original artwork of cats and dogs. Each calendar is printed
with soy-based inks on paper certified by the Forest Stewardship Council.
And most importantly, the proceeds from every calendar allow Emancipet to
expand their free and lowcost spay/neuter programs.
http://www.emancipet.org/
Other Calendar favorites (get them while they last!) include the Slingshot
pocket or spiral bound planner, We'Moon spiral bound datebook, the art of
Nikki McClure, Cat Lovers Against the Bomb, Cat, Dog or Original Magnetic
Poetry and more! Let Wheatsville help you organize your busy life!
*Local Produce!*
There are several varieties of greens available that are local right now. We
are currently featuring organic lacinato kale, curly kale, red russian kale,
and collard greens from out in Buda. These greens are looking very hearty
and fresh. New this week, Guinea Hills Farm has brought us some beautiful
mixed Asian greens, and baby bok choy. The mixed greens have a nice variety
of flavors, some being peppery and spicy, others being more delicately
bitter. Eat your (local) greens!
The Pure Luck organic herbs seem to be slow catching on, and I have faith
that they will. These are replacing the fresh herbs that we were previously
getting from California that were in the plastic clamshells. These herbs
look really fresh, and taste great! They are grown in Dripping Springs, by
the fine folks who make the delicious Pure Luck goat cheese. If you use
fresh herbs in your kitchen, and don't grow your own, these are the next
best thing. We are currently offering fresh organic thyme, marjoram,
oregano, mint, peppermint, garlic chives, dill, chervil, rosemary, and sage.
Texas grown Meyer lemons have arrived! These lemons have a thinner skin, and
sweeter taste than normal lemons, making them great for marinades, drinks,
and sauces.
*Squash!*
This week in the New York Times Dining and Wine section, there is a nice,
easy recipe for winter squash soup. Check it out here:
http://www.nytimes.com/2008/12/15/health/nutrition/15recipehealth.html?_r=1
Winter (hard) squashes can be intimidating to work with. They're hard to
cut, but easy to work with once you crack'em open! You can do so much with
them (more than soup!), such as slow braisng peeled chunks in apple cider,
or simply steaming them and slathering them with olive oil or butter. Since
their flavor tends to be more on the sweet side, they make great side dishes
for savory meals.
*In the Beer Aisle*
Full Sail Brewing Company
Full Sail Wassail!
A deep mahogany color, Wassail is brewed with four different malts and a
blend of Pacific Northwest hops, giving it a malty full body and a
pleasantly hoppy finish that appeals to both hop and malt lovers alike. In
other words, a Christmas miracle!
*The deli is all about the holidays and every day!!*
Happy Holidays from the Wheatsville Deli! We have an abundance of delicious
treats to warm your soul and fill your belly! In today's deli case are so
many of our staff and customer favorites: Crispy Fish Cakes, Curry Lime
Chicken Salad, Lil Cheddar Meatloaf Muffins, Risotto Cakes, Asparagus and
Orzo Pasta Salad, Spicy Cauliflower, Basil Pecan White Beans, and tons more!
We have Sesame Baked Tofu, Southern Fried Tofu and Popcorn Tofu! Ward off
cold and flu season (as well as any neighborhood vampires) with our Garlic
Soup, or try a hearty cup of our Minestrone.
As always, sandwiches, tacos, and our rice 'n' beans are ready to be served
just the way you like 'em. And don't forget our righteously famous Frito
Pie, made with our own Tempeh Chili – it's a chewy, crunchy taste sensation
and the perfect lunch on a chilly day. Or just grab a bite from our
self-service deli case – green salads, chicken salad, Gingered Tempeh Pasta,
tuna salad, pimento cheese, Thai pasta, hempseed hummus… all these and more
await you, so stop in and let the Wheatsville Deli fill you up!
Don't forget that all of our custom made sandwiches can be heated up, it
takes a little while in our toaster oven but worth the wait. Try our Italian
or our vegetarian Italian Stallian sandwich warm with toasted ciabbata
bread. Yummy!
Christmas is just around the corner and the Deli will be overflowing with
holiday dishes for you to take home: Roasted Fall Root Vegetables, Garlic
Mashed Potatoes, Vegan Cornbread Stuffing, Festive Sweet Potatoes, Green
Beans with Mushrooms, Leek-Roasted Carrots and Tempeh, Cranberry-Orange
Relish, and Vegan Mushroom Gravy. We will also have appetizer spreads like
Walnut Pecan Pate and Garlic Chive Cheddar Cheese Balls on hand – just add
crackers or crudités!
Plus, our bakery will be making homemade Vegan Rosemary Biscuits for your
holiday table, as well as five kinds of pie: Vegan Pumpkin, Classic Pumpkin,
Pecan, Vegan Coconut Cream and Vegan Chocolate Peanut Butter. Be sure to
come by before the holiday and pick up all of your favorites!
*Cheese is the reason for the season (ok, not really, but it is great at
parties!):*
Wondering what to bring to the office Christmas party or the family get
together. I recommend a cheese plate. They are simple and quick to
prepare. You should serve 3 to 5 five types of cheeses with a variety of
textures (soft and hard) tastes (mild to strong) and types of milk (cow,
goat and sheep). Arrange the cheeses on a plate from mildest to the
strongest in taste. Serve a crusty bread or crackers with the cheeses.
Fruits and nuts compliment cheese really well. Also, serve a variety of
wines to go along with the cheeses - maybe a couple of good reds (pinot noir
or tempranillo), a white (pinot grigio), or a sparkling wine (Champagne or
Cava). If you are serving it as an appetizer, generally 3 ounces of each
cheese per person is what is recommended. Also, allow the chesses to sit out
about an hour before serving. The flavors of the cheeses will become more
robust if allowed to warm to room temperature.
Just a heads up. We will soon be stocking freshly made butternut squash
ravioli made by our friends at Pasta and Co. If this goes well we will be
introducing other flavors. Enjoy!!
*From the land of meat:*
Hey guys it's time to think about Christmas dinner. We have lots of options
for those who are traveling this holiday or if you staying in Austin.
If you're traveling maybe take something to snack on during you trip. One of
my favorite snacks is the Thunderheart bison Jerky sausage sticks.
Thunderheart jerky sticks are grass-fed, low in cholesterol, high in flavor,
and don't need refrigeration so you can throw them in you backpack.
If you'd like to take something special to show off to the folks back home,
why not try some great breakfast goodies. You know Pederson's Natural
apple/pepper bacon, and breakfast sausages are great tasting, but did you
know that they are raised free of chemicals, certified humane treatment, and
raised locally in Hamilton Texas. Maybe you're into our Richardson's pasture
pork. Richardson's has pan sausage and uncured belly, as well as great
bone-in chops and link-style sausage. Richardson's pork is chemically clean,
pastured in Rockdale Texas, and their feed is from grains grown right on the
farm.
Perhaps you are big into the Bastrop Cattle company (of course you are if
you've tried it). Grass-feed beef has been the buzz food of this decade, and
Patty Jacobs at Bastrop Cattle provides us with some great cuts. We have
available frozen: 90/10 Ground Beef, 1 lb packs of lean stew meat, 2+lb
bone-in sirloin steaks, large bone-in shoulder roasts, and great bones for
stocks or your doggie. All of these can be provided to you frozen for easy
transport. They might not be the traditional stocking stuffers, but they do
much more than any gift card ever could.
Hey, but what about our turkeys? Fret not we got ya'll covered. Apparently
the Grateful Harvest turkeys are pretty good, we sold more turkeys than
ever, I thank you members for making that happen. I have heard nothing but
good comments about how juicy they were and how they wish they had ordered
two. I know that's right. Our Dairy buyer Mike Crissy cooked us up two
turkeys on his "old red door" BBQ pit. Though not a traditional stuffing, we
used "Remember When" butter and local rosemary from his garden under the
skin. Oh man they were so good, when I got to the end of my drumstick I
nearly ate my hand! I know what your thinking, BBQ turkey for
Thanksgiving…but if you remember it was 80 degrees that day. So it was kind
of a summery type of Thanksgiving.
What about our turkeys for Christmas, you ask? Don't worry I say. We're
welcoming all reservations for turkeys. We have fresh Grateful Harvest
natural and certified organic turkey available. Grateful Harvest natural
turkeys are $2.99 lb, Certified Organic turkeys are $4.49 lb. We have sizes
available from 8 pounds to 16 pounds. Some sizes we have less of so if you
need something big get in touch with me soon. If you prefer the white breast
meat we have bone in breast available too. Natural bone in breast $5.29lb
and Certified Organics for $7.79 lb. if you need some part we can
accommodate that too, just call.
There are also a couple of new items you might want to try for a change.
Countryside Meats, run by Sabastien Bonneu, are locally raised, free from
chemicals, and on pasture by a community of farms. We have fresh Rabbit for
$8.99lb and Whole Duck for $9.99lb. Rabbits are great braised and duck are
great roasted.
We also have some great coupons available for members.
All Niman Ranch meats are .50-off total price with member coupon. That
includes all boneless pork, hams , and all Niman beef. This is great if you
have wanted to try the Niman products, now is you chance.
We also have grateful harvest ground turkey, natural and organic, available
with -.50- off total price with member coupon.
*Try these recipes:*
Mom's Turkey Meatloaf
By Ellie Krieger of the Food network
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the
onion and set aside. Finely chop the remaining onion. In a large bowl
combine the turkey, oat mixture, chopped onion, bell pepper, eggs,
Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just
until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf
about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the
meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until
an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
*The Right way Roast Turkey*
One 16 pound turkey
Sea salt and freshly ground pepper
For brine:
2 cups kosher salt
8 quarts water
If brining, dissolve salt in water in a large stock pot. Add turkey and
refrigerate overnight. Remove from brine, rinse and pat dry with paper
towels. Proceed as below.
For stock:
Neck, gizzard and heart from turkey, rinsed and dried
canola oil
1 medium onion cut in half
1 medium carrot
1 stalk celery
1 bay leaf
1 teaspoon pepper corns
3 cups chicken stock
3 cups water
Place a small volume of oil in a heavy pot over medium heat. Add neck,
gizzard and heart and cook, turning until browned. Add the remaining stock
ingredients and bring to boil; reduce heat and simmer, uncovered, for 2
hours, skimming foam from time to time. Strain and set aside. This can be
done well ahead of the rest of the meal.
Roasting turkey:
Rinse inside and out, dry with paper towels and bring turkey to room
temperature, keeping skin covered with a moist towel to prevent drying.
Preheat oven to 500 degrees (450 degrees works nearly as well; cooking times
will be slightly longer). Sprinkle turkey with ground pepper and salt and
place into a roasting pan; we place it directly into the pan, but a rack can
be used. Cook, rotating pan 180 degrees after 1 hour; add 1 -2 cups water or
chicken stock to pan if drippings appear to be turning too dark. ]
Check temperature in the thickest part of the thigh at 1 ¾ hours. Remove
from oven when temperature is 170 degrees, about 2 hour's total cooking time
for un-stuffed turkey. Add approximately 30 minutes if you have stuffed the
turkey. Let turkey sit for 30 minutes, during which the temperature in the
thigh should reach 180 degrees.
Gravy:
While turkey is resting, pour fat from roasting pan and place pan over
medium – high heat. Pour stock into pan; boil, scraping up the browned fond
from the pan. Boil until reduced nearly by half, check and add salt and
pepper to taste. Keep hot and serve with turkey.
This high heat method reliably yields moist flavorful turkey and is
remarkable for its simplicity. Brining is not essential and plain chicken
broth can be used for making the pan gravy instead of the giblet stock.
Cooking times are short: 3 hours for a 20 pound un-stuffed turkey, and an
amazing 1 hour and 20 minutes for one of 12 pounds, according to Kafka.
Become familiar with high temperature roasting, and you will enjoy
predictable results, simplify holiday cooking and have more time to enjoy
this special time of the year with your family.
No e-mail next week! I hope that you have a great week!
Dan Gillotte
Wheatsville GM and e-mail guy!
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