All posts by Nick Nawroth

A pop of color!

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Our new line of eyebobs were featured in February’s InStyle magazine. We agree-there is nothing like a pop of color to brighten up the drab days of winter! We are always looking for our readers, and so (alas!) are our customers! So why not have the coolest readers available?

Eyebobs  are a fun alternative to the least offensive drugstore pair of readers. Eyebobs considers themselves to be “slighty irreverent” and believes readers are a fun opportunity to express yourself. We believe it just makes life a little more colorful! Come in and try on a pair for yourself.

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Chef Carrie Walters
DLM Culinary Director

Toasty Trends

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Toast is really hot right now. It’s all over the food blogs, cooking magazines, and social media. Toast was even on the cover of last month’s Bon Appétit magazine! Restaurants and coffee bars from San Francisco to New York have jumped all over this craze. Getting to work here at DLM, where we have over 12 Artisan Breads to choose from to make toast, is almost overwhelming…but I am always up for that kind of delicious challenge! I admit that I have been spending way too much time standing by my toaster at home waiting for that pop up to start playing around with toast.

I think that toast is the ultimate comfort food. Toast just happens to be one of the most common things we “learn” how to cook at a very young age. My advice for making delicious toast — make sure your toaster is in good working order, use butter, sprinkle on a little salt and, eat it while it’s hot. Classic, comforting, and delicious.

But why should you stop there?

Here are my favorite DLM toast combinations lately:

Italian Sesame with mascarpone, raspberries, and a drizzle of local DLM 100% Pure Honey

100% Whole Grain with smashed ripe avocado, Vera Jane’s Extra-Virgin Olive Oil, and Maldon Sea Salt

Raisin Walnut with whipped goat cheese and fig jam

Salt Rye slathered with DLM Smoked Salmon Spread and a thick slice of tomato

French Baguette with truffle mousse pâté, Dijon mustard, and cornichons

SeedSational with chai spice almond butter and drizzled with agave nectar

Pumpernickel with Vermont Creamery Butter, sliced radish, and scallions

I’d love to hear about yours!

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Chef Carrie Walters
DLM Culinary Director

Vegan Chinese Chicken

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I am excited to introduce our first vegan protein in our Gourmet Take Away case! We found this incredible tasting vegan soy protein that is simply delicious. We toss it with our Chinese-style sauce and scallions. I know what you are thinking, but believe me this is really good! Please come in and ask to try a piece. It would make a great dinner along with some steamed rice and stir-fried veggies!

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Chef Carrie Walters
DLM Culinary Director

A Stable Gift

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I completely agree with Cooks Illustrated current issue that highly recommends a bowl stabilizer called the Staybowlizer . We first saw it at the Chicago Houseware Show because it caught our eye from a design standpoint, but it also uniquely solves the problem of mixing bowls that spin or rock when you are trying to use them. It safely suctions onto your kitchen counter and “holds” the bowl stable. The Staybowlizer comes in fun bright colors or classic white and can give you a free hand while you mix, whip, fold or beat. It fits all sorts of bowls ranging in size from 6 to 21 inches in diameter. You can also set the bowl at an angle allowing for better view and depth for whisking egg whites or vinaigrette. I have even used it as a double boiler, elevating the bowl above the water line without any spinning or spilling. Another plus is it is dishwasher safe. Come check it out at any of our stores or the DLM Culinary Center!

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Chef Carrie Walters
DLM Culinary Director

 

Just in the Nick of Time!

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Bacon-Wrapped Dates

Holiday parties are full of delicious nibbles and bites. Make sure you are prepared this season by stocking up on what DLM has to offer.

Pop in and check out our new Kale and Vegetable Potstickers. They made their debut at our annual Food & Wine show and everyone loved them! Gorgeous Shrimp Tempura & our bestselling Chicken Teriyaki Potstickers round out our Dim Sum choices.

We’ve packed our freezer with our holiday line up of frozen appetizers including our award-winning, fully cooked Meatballs. You simply cannot find a better quality meatball than ours. It’s easy, just reheat in your favorite sauce!

DLM Bacon-Wrapped Dates — A plump, medjool date is stuffed with a block of Parmigiano-Reggiano cheese and wrapped in bacon. All you need to do is bake until the bacon is done to your liking. A little sweet, a little salty, and did I mention the bacon? Yum!

Count on DLM to make your holidays simply delicious!

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Chef Carrie Walters
DLM Culinary Director

Preparing Your Fresh Turkey

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We recommend a DLM Fresh Free-Range Turkey for your Thanksgiving meal. Follow these instructions to preserve its naturally tender and juicy gourmet flavor, and you will be on your way to the best turkey you have ever tasted.

Pre-Roasting Instructions:

1) Preheat oven to 325°F.
2) Remove turkey from plastic bag.
3) Remove giblets and neck from body and neck cavity.
4) Rinse turkey and pat dry.
5) Rub turkey liberally inside and out with salt and favorite  spices.
6) Brush with butter or olive oil if desired.
7) Unstuffed turkeys tend to be more moist, so the preferred method is to cook the dressing in a separate pan.

Roasting Instructions:

1) Place turkey in a roasting pan. Breast side up for best table presentation. Breast side down for juiciest white meat.
2) Roast until turkey’s internal temperature is 165°F (making sure that thermometer is not touching a bone).
3) Remove from oven, loosely tent with foil, and let rest for at least 20 minutes before carving.
4) If using a cooking bag, please follow the cooking bag instructions and cook until an internal temperature of 165°F is reached.

Watch my tips for cooking the perfect turkey on YouTube:
bit.ly/ChefCarrieTurkeyTips

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Chef Carrie Walters
DLM Culinary Director

 

 

We’ve got your back (and sides!)

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Sometimes, the stress is not in the preparation of the turkey, but in all the details. We have all the components of a classic holiday dinner and together we can create the Thanksgiving feast of your dreams!

Our Kitchens are really busy right now making real Mashed Potatoes made with cream and whole butter, Old-Fashioned Cornbread Dressing full of celery and onions, and let’s not forget the best selling Cranberry-Orange Walnut Relish! Our chefs slowly simmer Turkey Gravy (no lumps!), Roasted Root Vegetables, steamed Green Beans Amandine, and bake your favorite rolls. From the first bite of our DLM Homemade Dips to the last bite of pumpkin pie, your Thanksgiving celebration will the best tasting and most memorable dinner yet.

Check out our holiday menus next time you come in and forget stressing out this holiday season! Don’t be afraid to talk turkey with some of our knowledgeable associates. They can help you place a special order so you can leave your worries to us.

Sit back, give thanks, and enjoy your family—it’s the best part of life!

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Chef Carrie Walters
DLM Culinary Director

Grilled Cheese — The Ultimate Comfort Food

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Check out our new Grilled Cheese Menu at our sandwich stations—whatever you choose, we promise it will be cheesy, toasty, and delicious!

The Kimchi has Cheddar and kimchi together for a flavor combination that might sound a little weird but is unbelievably delicious.

The Mac Daddy is the ultimate indulgence—Cheddar cheese, a slab of our Encrusted Macaroni and Cheese, and DLM Uncured Bacon all sandwiched together and grilled to perfection.

Back by popular demand is our classic Croque Monsieur, a French-style grilled cheese with Gruyère, béchamel, and French ham.

You might want to go with The BCT: DLM Uncured Bacon, Cheddar, and tomato.

Or try our best selling Crazy Ludwig slathered with our Jarlsberg Dip and Bavarian ham.

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Chef Carrie Walters
DLM Culinary Director

Soups made from Scratch

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Fall weather brings on soup season, and here at DLM we make them everyday from scratch. Not frozen, canned, or in a vacuumed sealed bag. Just our excellent, high-quality ingredients and a little time. You can find a good variety served hot at our soup stations or find even more of a selection in two sizes ready to take home and enjoy. I like to buy my favorites and freeze them so I can always have something on hand that is comforting and delicious!

Here are a couple of my favorites to try this month.

Black Bean Pumpkin — Black beans and pumpkin are simmered with a little ham and finished with a little Spanish Sherry making this soup deliciously different.

Minnesota Style Turkey & Wild Rice — Midwestern classic – a thick and hearty wild rice soup made with our local turkey and slivered almonds.

Butternut Squash — A gorgeous and delicious vegan soup made with butternut squash and a splash of DLM’s own apple cider.
Italian Wedding Soup — Our famous meatballs (only smaller) and tender pasta make this soup a family favorite.

Split Pea and Bacon — A rich and satisfying soup slowly simmered with DLM Uncured Bacon that is practically a meal in itself! Enjoy!

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Chef Carrie Walters
DLM Culinary Director