Reader Recipe: Winter Citrus Salad with Mint Sugar

Winter Citrus Salad with Mint Sugar

Luisa Ormonde, an avid Sigona’s shopper and private chef from San Carlos, sent in a few of her fantastic recipes, such as one for Fresh Saporito Ravioli with Sage Butter & Toasted Walnuts, which we’ve shared with you before. Luisa loves working with seasonal products, and this is a recipe you won’t want to miss!

This seasonal fruit salad is a perfect compliment to a holiday brunch. It’s colorful, refreshing and easy! I love it because you can prepare the fruit the day ahead and mix the sugar and mint in just before. Note: Make sure your mint leaves are dry when you grind them with the sugar so it doesn’t clump.

Makes 6 servings

What you need:

• 4 Texas red grapefruits
• 6 large navel oranges
• Green seedless grapes
• 1/2 cup fresh mint leaves
• 1/4 cup sugar
• Seeds from 1 pomegranate
• Additional mint leaves for garnish

Cut peel and all the white pith from grapefruits and oranges. Cut each fruit into slices with a sharp knife. Arrange on platter, each slice slightly overlapping the other. Surround citrus with green grapes and sprinkle with pomegranate seeds. Cover and refrigerate until ready to serve.

Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar over fruit just before serving.

Win a giant (10 lbs!) holiday panettone!

No purchase necessary — just be the first one to answer the most questions correctly, and you win!

Send your answers to share@sigonas.com. Contest ends December 15th!

See, it is giant! (Pictured: Sigona's shoppers Lou & Charlotte hold up the panettone you can win by answering the following questions!)

Our supplier gave us a giant (and we mean giant…it’s 10 lbs!) classic panettone to this year, and we’re offering it to a lucky customer…for free!

Hint…all the answers are easily found on our blog and previous e-newsletters!

Remember…send your answers in to share@sigonas.com before December 15th. The first one in with the most correct answers wins!

1. As you know, Signoa’s unveiled a new logo and look for the company this year. There are three words we’ve associated with our business since starting 35 years ago and we use them in our tagline. What are these words? Make sure you get them in the right order!
2. Which heirloom tomato does Grandpa Sigona say makes “a mean pot of ’sugo’” (or gravy)?
3. What are the names of the three Sigona brothers who own Sigona’s Farmers Market?
4. Which country/region do the Sigona family’s heritage and traditions come from? (Hint: think island!)
   
5. What is the name of the local ranch from which we source apples for our exclusively-churned apple pie gelato and where is it located?
   
6. Only a few places in this country measure and list this anti-oxidant found in Sigona’s Fresh  Press Olive oil. What is the name of this anti-oxidant? (Hint: we include the count on every bottle!)
7. What is the name of the local vendor from whom we source our fresh pasta, as well as the name of the company and where it’s located.
8. What are the names of the unique, natural sweeteners used in Kahe Sparkling Nectar drinks made by the local company California Naturals?
9. What is the name of our corporate delivery program?
   
10. What is the name of the customer who wrote a story about shopping at Sigona’s before her sailing adventure to Treasure Island?

GOOD LUCK!

Local Vendor Spotlight: Fifi’s Sweet Sensations

This week, Sigona’s is treating you to a package of sensational cookies made by local baker Fay Fatolahi from Fifi’s Sweet Sensations, located just blocks from our Redwood City location.

(Pictured: Sigona's local vendors)

Everyone loves cookies! At Sigona’s you’ll find cookies from Fifi’s Sweet Sensations that will satisfy your sweet tooth and are guaranteed to put a smile right on your face.

Sean and Fay Fatolahi of Fifi's Sweet Sensations

Fifi’s Sweet Sensations’ fine pastries including, baklava, biscotti, cookies and more, are baked and delivered the same day by baker Fay Fatolahi and her husband, Sean. All Fifi’s goodies are made from scratch using all-natural ingredients sourced as locally as possible; some ingredients are even sourced from Sigona’s, such as our finest California-grown pistachios and walnuts!

“Baking has always been my passion since I can remember” said Fay Fatolahi as she explained how she loved baking with her mother since she was a little girl.

In fact, Fay made her first batch of cookies when she was 14 years old. Since then, she has not stopped baking. Her passion began as a hobby but soon after, it turned into something Fay and her husband, Sean, do for a living. Sean, who previously managed large retail chain stores, is now responsible for managing, marketing, negotiating and distributing Fifi’s products. Sean also does the sampling in our stores!

Sean has done his fair share of mixing, baking, sampling and delivering for Fifi’s and has learned much since starting the business with his wife. One baking tip Sean noted was, “Desserts do not need tons of sugar and artificial preservatives to taste good.”

Fay carefully rolling cookie dough

Fay and Sean started their business in October 2008 and began by sampling their products at a small coffee shop in San Mateo. They were then asked to create a dessert menu for Shalizaar, a fine Persian cuisine restaurant in Belmont, and the business blossomed from there.

Sigona’s partnered with Fifi’s Sweet Sensations in June 2009 and became the company’s second retail outlet. In less than a year from when they started, Fifi’s has expanded distribution into 17 retail stores, two coffee shops and one restaurant in the Bay Area.

Fay fills vanilla cookies with her secret chocolate filling

“Sean and Fay are naturals, they’re very passionate about food as I am,” said John Nava, Sigona’s specialty foods buyer. “I was impressed with Fay, who graduated from the International Culinary School of Las Vegas and worked as a pastry chef for the famous chef Mario Batali at his  B&B restaurant, which is also in Las Vegas. Fay worked at B&B to gain additional pastry experience before moving back to her hometown of Redwood City, where she opened Fifi’s and is doing what she loves.”

Fifi’s Sweet Sensations’ products are a success in our stores. They are soft, sweet and all natural, and Nava says you’ll love every bite! “Fifi’s first introduced the baklava then the biscotti, and I couldn’t wait to try the cookies,” said John Nava. “The cookies are fantastic.”

Don’t forget to bring in your coupon next time you’re in the store to get your free package of these sensational cookies with a purchase of $30 or more!

Fifi's has a line of baklava, biscotti, cookies and more!

Free! Olallieberry Jam and a wedge of Double Creme French Brie

Free! Olallieberry Jam & a wedge of Double Creme French Brie with a purchase of $30+ Our customers say it’s the best jam they’ve ever tasted. Try it with this creamy French Brie for an easy & tasty appetizer! Valid from Dec. 9-15, 2009	Wow! Because I remembered to print out and bring inthis coupon, I’ll get a jar of Sigona’s olallieberry jam and a wedge of Champs de Elysees Double Creme French Brie when I spend $30 or more!
————————————————————————————— And now for the fine print: Must present coupon. This coupon may not be combined with other offers.  One per household and one per visit, please. CODE:1041 Get email on your phone? Simply show us the coupon on your phone and we’ll take it!

Free! Fresh-baked cookies from Fifi’s Sweet Sensations

with a purchase of $30+ Fifi’s Sweet Sensations’ cookies are all natural and are also made and delivered the same day to assure freshness. These are sensational, you’ll love every bite! Valid from Dec. 2 – 8, 2009	Wow! Because I remembered to print out and bring in this coupon, I’ll get an 8.2 oz package of freshly-baked cookies from Fifi’s Sweet Sensations when I spend $30 or more! Choose from Vanilla Raspberry or Vanilla Chocolate filled cookies. If I forward this to my friends, they can use it too!
And now for the fine print: Must present coupon. This coupon may not be combined with other offers.  One per household and one per visit, please. CODE: 1038 Get email on your phone? Simply show us the coupon on your phone and we’ll take it!

Sigona’s Grocery Specials_Dec. 2-8, 2009

Nuts: Simple, Healthy, Delicious

Just as we mentioned in the article, nuts have been incorporated in native dishes around the world for hundreds of years. Here are four recipes using nuts as the star ingredient!

Roasted Chestnuts

The Girolami family, which provides us with American chestnuts, reminds us that like popcorn, a chestnut is a closed shell with moisture trapped inside. When heated the moisture can forcefully pop the nut open. When roasting chestnuts always slit the shell first to allow the steam pressure to escape…otherwise the nut will burst with a small explosion!

1. Preheat the oven to 375 degrees Fahrenheit.
2. With a sharp knife, make an X on the flat side through both the smooth outer shell and the textured inner skin. This will allow the steam pressure to escape as the nut heats up.
3. Place the nuts in a shallow pan.
4. Roast in the oven for approximately 20-25 minutes. You may wish to turn them over after 5-10 minutes for a more evenly roasted chestnut.
5. Take out of the oven and let cool slightly before peeling both shell and skin (they will peel more easily when they are still warm). Enjoy!

Chestnut Stuffing

You can use this to stuff in a 15-20lb. turkey or bake it in greased casserole dish (325˚ for 30 minutes).

• 2 med. onions, diced
• 2 cloves garlic, minced
• 1/3 c. olive oil
• 1 c. golden raisins
• 2 c. chestnuts, chopped*
• ¼ c. parsley, minced
• 2 eggs, beaten
• **4-6 c. chicken broth
• 16 oz. herb-seasoned stuffing cubes

*Follow the directions for roasting chestnuts in the recipe above. Remember to make the X deep so the steam can escape!

Saute onions, garlic and raisins in oil until onions are soft. Stir in remaining ingredients, **using only enough broth to hold stuffing together.

Almond Milk
Nut “milks” are used alone or as bases for sauces, soups and desserts by health enthusiasts or those with dairy allergies. Take dark part off almonds by boiling in water 15-25sec.

• 2 c. almonds
• 6 c. water
• 1 ½ – 2 TBL rganic Agave nectar

Put almonds, Agave and water in blender and let it rip! Add flavor with berries or bananas.

Cheese & Nut Platter

What could be easier than a few wedges of gourmet cheese, fresh & dried fruits and assorted nuts to please a crowd? Sigona’s has all the parts and pieces you need to throw together a simple and elegant appetizer in minutes! You can mix and match as you wish, but here are a few suggestions:

Start with the following and arrange around the platter:

• Wedge of Brie (we recommend President Brie)
• Wedge of Gouda (we recommend Beemster Gouda)
• Wedge of Fontina (we recommend Denmark’s Finest)
• Assorted round crackers
• An assortment of fresh fruits and berries such as strawberries and sliced apples

Add on handfuls of the following, sprinkled around the platter:

• Raw walnuts
• Raw almonds
• Raw cashews
• Roasted pistachios
• Dried Blenheim apricots
• Dried East Coast cranberries
• Dried figs

In separate ramekins, provide:

• Marinated olives
• Marinated mushrooms
• Toothpicks

Robbie Sigona’s Produce Tips: When buying nuts…

1. Buy fresh, new crop nuts. Nuts are stored all year long. Sigona’s waits until the new crop starts in Oct./Nov. to bring in the fresh crop so all the nuts we carry are fresh.
   

   Robbie and Carmelo Sigona. Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables -- some you won't find anywhere else.

2. Nuts have great health benefits, and the majority are high in protein, fiber and good fats. Nuts are great roasted, flavored, salted, baked and raw. All nuts are great, though organic (if available), raw nuts, meaning they’re not altered or heated, contain more valuable enzymes that help kick start the digestion process, and are the healthiest way to go.
3. Store in a dark cool place. If you are storing long term, three months or more, the freezer is best.

Click here to learn more from John Sigona!

A recipe for better health? That’s Nuts!

By John Sigona

Jimmy Sigona, John Sigona's son, with Chestnuts from Girolami Farms in Stockton.

From pine nuts in pesto, to walnuts in wontons, nuts are folded into some of the most delicious and nourishing native dishes worldwide. California is renowned for its agricultural abundance, and amongst the acres of wine & table grapes, leafy greens and oranges, nuts are one of California’s leading commodities…almonds and walnuts in particular! Simply taking a drive down the old highway though Morgan Hill proves this: there are acres of black walnut trees, little California-native jewels right under our noses!

Whether served raw, buttered, candied, roasted or in bread, nuts add another layer of texture and nourishment to dishes. It can be surprising that something so small can be loaded with so many health benefits!

Each nut has a different profile, but most are high in protein, vitamin E, potassium, magnesium, copper, zinc, calcium, fiber and good fats. These fats, unsaturated, mono- and polyunsaturated, play important roles in heart health and cholesterol. Chestnuts contain just a hint of fat and are the only nut with a significant amount of Vitamin C.

We get our chestnuts from Girolami Farms in Stockton, a farm that for more than 80 years has grown some of the largest & best quality pesticide-free chestnuts on the market. Girolami Farms is run by two brothers, Greg and Grant, who keep the family tradition going strong.

Raw nuts, meaning they’re not altered or heated, contain more valuable enzymes that help kick start the digestion process. Raw food enthusiasts and those with wheat intolerance sometimes use ground nuts, like pecans, as alternatives in pie crusts, for example.

I try to keep raw nuts and apples on hand for a quick pick-me-up. The fiber and protein in both provides the perfect energy boost you need to help your son with homework or reenergize your daughter for her soccer game.

Nuts are popular during the holidays, especially for entertaining and gifts. Looking for gifts for the children’s teachers? Come on into Sigona’s! We have an assortment of more than 30 California-grown varieties and flavors of nuts, from raw mixed nuts to candied pecans, the children can pop in gift bags and tie with ribbon that will work for gifts in a pinch! Happy Holidays!

Click here for four simple, healthy & delicious nut recipes!

Chef’s Corner: Chef Edwin Caba of CreoLa, A New Orleans Bistro

The peninsula is bursting with fantastic restaurants, most of which are dedicated to using local and fresh ingredients, just like what we carry at our store! Each Chef’s Corner will feature a local restaurant, chef & a recipe in the hopes that you’ll grow to love the chef’s passion for food, and their restaurant, as much as we do!  Enjoy! — Carmelo Sigona

Chef Edwin Caba of CreoLa Bistro in San Carlos discusses kitchen secrets with Carmelo Sigona.

From his early days as Chef de Cuisine to his current role as owner and head chef for CreoLa, a New Orleans Bistro in San Carlos, Chef Edwin Caba has been dazzling the Peninsula with his zeal for Cajun/Creole cuisine.

I absolutely love this restaurant. It reminds me of the cooking from my mother’s side of the family. Coming from Sicily, the Franzella side settled in New Orleans. You can definitely taste the Cajun influence that has been blended with our Sicilian cooking.

With a menu featuring everything from jambalaya to the catfish Po’ Boy and a true-to-region atmosphere complete with live Jazz every Thursday night, CreoLa presents an authentic New Orleans dining experience. Though Chef Edwin flies in some key ingredients, such as seafood, direct from the Louisiana Gulf Coast and Bayou regions, he relies on the freshest local produce to bring patrons the absolute best and authentic taste of New Orleans. Edwin also proud to note that CreoLa’s menu is 80 percent gluten free!

“I source many of my fresh ingredients locally and know I can always count on Sigona’s to have what I need for my menu,” said Edwin. “We continually add new items or specials to our menu to keep it seasonal. Our relationships with local farmers and vendors, such as Sigona’s, allows us to easily understand what’s in season now so that we may create dishes made with the freshest, seasonal ingredients; some even picked that day.”

The green tomatoes marinade in a bath of oils, herbs and spices before they're fried.

Edwin also made a Caprese salad with wedged heirloom tomatoes, basil and mozzarella.

We spent an afternoon earlier this fall in the kitchen with Edwin, who attended the New England Culinary Institute in Mont Pelier, Vermont. During our visit, Edwin told us about his apprenticeships under top chefs in San Diego and San Francisco and explained it was during these apprenticeships that he discovered his passion and skill for Cajun/Creole cuisine, which was surprising considering his Dominican roots.

Edwin explained that he turned this passion to expertise through apprenticeships which led him to Northern California in 1996 to help open CreoLa as the Chef de Cuisine. Edwin became head chef and owner of CreoLa in 2000 and has since remained dedicated to the fusion of California/French cuisine.

Revisiting our time with Edwin makes me think of the fried green tomato dish he made during our visit to CreoLa last month…my mouth waters just thinking of it, and I simply can’t write anymore without sharing the delicious details! Edwin marinades the sliced green tomatoes a bath of secret herbs, oils and spices overnight, and then dusts them with a special cornmeal mix before they’re fried. Don’t think it stops there!

Chef Edwin puts the finishing touches on his fried green tomatoes.

Before the dish is finished, Edwin dresses them in what you might call their Sunday best. He starts by balancing a Florida Rock Shrimp that has been dunked in remoulade sauce atop the fried tomatoes then drizzles house-made basil oil around the plate. As a finishing touch, Edwin adds a traditional sprinkle chopped egg for a true Creole dish. It’s absolutely fantastic.

Finished! CreoLa's Fried Green Tomatoes. My mouth waters just looking at them.

I love to see Edwin’s dedication to seeking out the absolute best ingredients from local farmers and vendors. We could easily bring in produce that travels long distances before it reaches our store, just as a chef could settle for the least expensive ingredients, but knowing Edwin’s passion for perfection drives him to fly in catfish from Louisiana, you can be sure he’s not going to cut corners on other ingredients; especially when some of the best are grown less than 100 miles from CreoLa’s door.

Chef Edwin is armed arsenal of Creole cooking tips, tricks and recipes, many of which are kept under lock and key, but he graciously sent us back to the store with recipes CreoLa’s famous crab cakes and  roasted tomato salsa that we’re excited to share with you. See below!

Ready to dig in! Christine Thompson, our marketing manager, and I have been eating like royalty at the restaurants we visit for Chef's Corner!

Recipes from Edwin Caba

Creola’s Crab Cakes

• 1 lb. Dungeness Crab meat, EXCESS MOISTURE REMOVED
• ¾ cup onions, diced small
• ¾ cup celery, diced small
• 1 ½ cups Mayonnaise
• 2 cups Panko Bread crumbs
• 1 TBL Creole seasonings (usually a blend of salt, garlic powder, black pepper, cayenne pepper and paprika)
• 1 TBL chopped parsley
• ¾ oz. lemon juice
• 1 TBL Creole mustard (a smooth or stone ground mustard flavored with herbs, peppercorns, citrus fruits, honey, champagne or sherry. Flavor can be hot to mild)
• 1 egg yolk

Mix all ingredients. Measure out to 4 ounce portions and form to 4 inch round cakes. Brown one side in a skillet, flip, and finish in a 425 degree oven for about 8-10 minutes.

Roasted Tomato Salsa

• 1 lb. Roma tomatoes, cut in half
• ¼  onion, cut into 4 pieces
• 1 clove whole garlic
• ¼ tsp ground cumin
• 1 TBL fresh cilantro, chopped
• 2 TBL olive oil

Toss all ingredients together and roast in a 450 degree oven for about 15-18 minutes, until the sides of the vegetables are lightly charred. Remove and place in a blender or Cuisinart, then add:

• ½ Chiplote pepper
• ¼ cup water
• 1 tsp Rice Wine vinegar

Add everything and puree until smooth finish with salt to taste. Stir in ¼ cup olive oil and then strain the mix through a fine mesh strainer. Enjoy!