Chef Jeff Anderson, Executive Chef of Safeway’s Culinary Kitchens
FIND OUT HOW ONE SUPER CHEF IS CELEBRATING MORE THAN YEARS OF
LUCERNE DAIRY FARM TRADITION, WITH DELIGHTFUL DAIRY FOR AFFORDABLE HOLIDAY MEALS
Great holiday meals don’t have to be elaborate and expensive culinary creations. Just ask Chef Jeff Anderson, the Executive Chef of the Safeway Culinary Kitchens. For more than 100 years, families have trusted the simple goodness and great value Lucerne Dairy Farms offers, and Chef Jeff is excited to celebrate the wholesome dairy brand with new recipes your family will love. On December 11th, Chef Jeff will share easy and affordable recipes perfect for any gathering. Chef Jeff will also share tips for cooking with the wide variety of dairy products. This interview will showcase delicious recipes using the wide variety of dairy products, including dairy items that are staples of families’ diets and are regular grocery purchases, like milk and butter.
COMFORTING RECIPES & TIPS FROM CHEF JEFF:
FAMILY TRADITIONS: Learn tips to incorporate delicious dairy items into your family’s favorite holiday dishes
EASY & PLEASING: Learn to make great tasting, quality and affordable dishes sure to please everyone
CLASSIC CREATIONS: How to create comfort foods
WHAT’S COOKING: Special recipes that celebrate our dairy heritage
SUGGESTED LEAD-IN
GREAT HOLIDAY MEALS DON’T HAVE TO BE ELABORATE AND EXPENSIVE CULINARY CREATIONS. JUST ASK TODAY’S GUEST, CHEF JEFF ANDERSON –THE EXECUTIVE CHEF OF THE SAFEWAY CULINARY KITCHENS – WHO BELIEVES THE SECRET TO A GREAT TASTING, QUALITY MEAL AT AN EXCELLENT VALUE MIGHT JUST BE HIDING IN YOUR FRIDGE.
SAFEWAY AND CHEF JEFF UNDERSTAND DAIRY ITEMS SUCH AS MILK, BUTTER AND EGGS ARE NOT ONLY FAMILY STAPLES, BUT ARE ALSO ESSENTIAL TO MANY DELICIOUS DISHES. IN FACT, FOR MORE THAN 100 YEARS, FAMILIES HAVE TRUSTED THE SIMPLE GOODNESS AND GREAT VALUE OF LUCERNE DAIRY FARMS.
CHEF JEFF JOINS US TODAY WITH TIPS FOR COOKING WITH A WIDE VARIETY OF DAIRY PRODUCTS AND THREE AFFORDABLE SEASONAL RECIPES.
BIO for Chef Jeff Anderson
Executive Chef of Safeway’s Culinary Kitchens
Chef Jeff Anderson is the Executive Chef of Safeway’s Culinary Center and is responsible for developing new product ideas and recipes. Chef Jeff is committed to providing a gold standard of food excellence, all at affordable prices for Safeway customers. In his role, he educates consumers about Safeway’s newest products and teaches them fresh and creative ways to use Safeway products in their everyday lives. A graduate of the prestigious Culinary Institute of America in Hyde Park, NY, Chef Jeff is always eager to share his extensive culinary knowledge and he participates in many consumer culinary events to share cooking tips and easy recipes to help consumers create better home-cooked meals. As a father of two, Chef Jeff is passionate about creating recipes that are not only delicious but also affordable and simple to prepare for today’s busy families.
Background Info on Chef Jeff:
Chef Jeff Anderson is excited to be back at Celebration Weekend for his third year in a row. “It’s an absolute pleasure to be at Sunset. They do things right and with a huge degree of ‘Wow!’ It’s great to be around such enthusiasm.”
Growing up as he did in a family of chefs, food retailers, and cooks, it was natural for Anderson to pursue a professional career in cooking by attending the prestigious Culinary Institute of America in Hyde Park, New York. After graduation, he focused on the newly emerging American cuisine, working at Campton Place Hotel, The Mansion on Turtle Creek, Postrio, and The Cypress Club. In his role as corporate executive chef for Gordon Biersch Brewing Co., Anderson developed several signature items and opened many new properties. As owner of the widely recognized Black Crow Grill and Taproom and The Rawbar Restaurant and Sushi, in Chico, California, he garnered further accolades. He also took an active role in the food community there, teaching and training students, interns, and novice home cooks.
In his current role as Executive Chef for Safeway, Anderson educates consumers about the company’s Ingredients for Life campaign, as well as how best to use its Private Label items. He is always eager to share his extensive culinary knowledge in order to help consumers create better home-cooked meals and is proud to showcase products at special events, such as this one.
Holiday Vegetable Casserole
Servings: 6
Ingredients
• 2 tbsp Lucerne® Unsalted Butter
• 1 cup broccoli, cut into florets
• 1 cup cauliflower, cut into florets
• 1 cup Brussels sprouts, halved, stem end removed
• 1 tbsp all-purpose flour
• 1 cup Lucerne Whole Milk
• 2 tbsp Lucerne Heavy Cream
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 cup Lucerne Swiss Cheese, shredded from block
• 1 cup garlic-flavored croutons
• 1 tsp minced parsley
Directions
1. Preheat oven to 375°F.
2. Warm a medium size pan over medium heat, add butter and vegetables and cook until slightly browned and beginning to crisp.
3. Sprinkle in flour and allow to cook for 45 to 60 seconds.
4. Add the milk, heavy cream, salt and pepper, then whisk and return to a simmer.
5. Pour vegetable-milk mixture into buttered casserole pan and top with shredded Swiss and croutons.
6. Bake for 15 to 20 minutes or until vegetables are tender. Garnish with parsley and serve immediately.
Cheese in a Blanket
Recipe Description: Mozzarella cheese sticks paired with pepperoni and tucked into crescent rolls.
Recipe By: Safeway Culinary Kitchens
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 16 pieces
Ingredients:
2 tubes Safeway® Kitchens Crescent Rolls
8 Lucerne® Mozzarella String Cheese sticks, cut in half
¾ cup Safeway SELECT® Marinara Sauce
1 cup Lucerne Parmesan Cheese, shredded
32 pieces pepperoni or salami
Directions:
1. Unroll the crescent rolls so that you have 16 triangles.
2. Top each triangle with marinara sauce and sprinkle with 1 tbsp parmesan cheese.
3. Lay 1 to 2 slices of pepperoni or salami at the wide end of the triangle.
4. Lay mozzarella stick on the wide end of the triangle and roll crescent dough around the cheese stick from wide to narrow end. Place on a parchment lined cookie sheet.
5. Bake at 375°F for 15 minutes to an internal temperature of 165°F or until the crescent rolls are browned and the cheese starts to melt.
Serving Suggestions:
Chef’s Tip: Use pesto and prosciutto in place of the marinara and pepperoni.
Please Note: For food safety, cook thoroughly to an internal temperature of 165°F as measured by a food thermometer. Since cooking appliances vary, these instructions are guidelines only.
Cheery Cheese Ball
Servings: 4 to 8
Ingredients
• 2 cups Lucerne® shredded triple cheddar blend (yellow mild, yellow sharp and white Vermont cheddar)
• ¼ cup Lucerne Cream Cheese
• 2 roasted garlic cloves, smashed into a paste
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 tbsp chives, minced
• 2 tsp paprika
• Open Nature™ Flatbread Crackers
Wine Syrup:
• 1 cup Headsnapper Radiant Red Wine
• 2 tbsp granulated sugar
Directions
1. To make Wine Syrup, add red wine and sugar to a medium saucepan and reduce slowly over medium heat until thick and syrupy, or it measures about a quarter of its original volume. Transfer to a bowl and allow to cool to room temperature.
2. Combine cheeses, garlic, salt, pepper, and chives in a food processor. Pulse the ingredients until for 30 seconds or until softened and mixed, then form into a round ball using your hands.
3. To serve, sprinkle plate with paprika and drizzle with half of the Wine Syrup. Place “cheese ball” in center of plate, drizz
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