We are so excited about carrying Rifle, a unique company that features original hand painted illustrations with a kind of retro feel. Rifle is well known in the gift category with some of their most popular items like calendars and greeting cards. We fell in love with their recipe tins and recipe cards that have a vintage look that we just had to have. The lost art of handwritten recipes are coming back in full force thanks to pinterest. A recipe tin full of family favorites makes a perfect, thoughtful and quite frankly irreplaceable wedding gift. Come check these adorable items out for yourself!
Cézannes Studio, a bullfight in a Roman Amphitheater, and even the Palace of the Popes pales to my memories of drinking rosé in that glorious sunshine! Just a few short weeks ago, my family took a “road trip” through Provence. I was there almost 21 years ago on a break during Culinary School with my husband. We had a blast back then, but we truly didn’t realize how fortunate we were stumbling around the South of France just drinking red wine.
Don’t worry — going back years later I had rosés on the top of my list. What I like most about rosé is that it is delicious- no snobbery or pretense, just the perfect wine. For vacations, picnics, lunch, dinner – get the picture? It is so food friendly, I never have to stress about whether it will be a good pairing wine.
When we headed towards the coast, we decided to stay in Bandol – the headquarters, if you will, of Provence rosés. I was amazed at the huge variety, colors, and nuances between just the locally produced wines. Now add in all the other rosés you can find being produced from almost every other established wine region, like the States, Australia and even Hungary, and it’s quite a selection to choose from!
The best memory for me right now is captured in that photo. Eating a Provençal planche – a board filled with small bites of pâtés, cheeses, tapenades, and olives all paired with a crisp, refreshing rosé. I plan on reliving that lovely memory every time I open a bottle of rosé this season.
Come and check out DLM’s huge selection of rosés. Or, book a spot in our Days of Wine and Rosé class next week in our Culinary Center and get to know the world of rosé!
Zucchini noodles are all the rage right now, but you need special equipment in order to cut them at home. We’ve found the ultimate (and original) Spiralizer, and it is so much fun and easy to use!
By simply turning the handle, the Spiralizer creates effortless vegetable spirals that would be at home in the pages of your favorite foodie magazine. It also creates curly fries, shredded carrots, and cabbage for coleslaw, decorative garnishes, and more!
Spiral slicers come with interchangeable blades to create three different textures: ribbons, thick spirals, and thin spirals or shreds. Blades easily slide into place and store under the base of the unit when not in use. The toothed, rotating disc holds vegetables securely against the cutting surface and keeps fingers safely away from the blade. Suction feet keep the spiral cutter from slipping, and the helper handle provides extra leverage when necessary.
The photo is from one of our best customer’s first-time experience using her Spiralizer. Dinner was zucchini noodles with DLM Original Marinara Sauce and chicken breast. It was quite the hit – plus all 3 children loved it! Come to the Culinary Center and check it out.
I want to pronounce it “nudg ya,” but it’s pronounced en-DOO-ya. Which makes sense because of familiarity with its French cousin, andouille. I like to think of it like spicy, spreadable salami. In redneck terms, it’s kind of like the inside of an incredibly high-quality Slim Jim.
Most simply, Nduja is delicious on top of a cracker, on warm toast, or eaten standing up with a spoon. It is also perfect to serve with a cheese course instead of sliced meats.
It is made by grinding up prosciutto and speck, and blending in red pepper paste resulting in a salty/spicy, umami-filled flavor bomb! Right now we carry the La Quercia Brand who makes artisan-cured meats out of Iowa.
The flavor possibilities in cooking, however, are almost endless. Last week at the DLM Culinary Center, we added a small, pea-sized amount to fill our arancini in our Sicilian class. Over the weekend, I scooped up my poached eggs and smeared some on our Farmhouse Bread. Its helps add depth to any bean dish, and adding a teaspoon or two while sautéing onions and garlic ramps up flavor and adds a hint of spice to any sauce. Be bold and add some to help add a salty, slightly spicy flavor to any dish (it is especially good on pizza)!
Stop by and pick some up — Nduja is available in our meat departments. You will be so glad you did!
Last night I got to hang out with a wonderful group of ladies from Noble Circle. Twenty four women of all ages and backgrounds came together to freshen up their knife skills, laugh and snack at the DLM Culinary Center. We learned hands on the best ways to cut, julienne mince, chiffonade, etc. Knife skills are the mark of a good cook and nothing but practice will get you there. Many of the women who participated are looking to increase the amount of both fresh vegetables and fruits into their daily diet.
If you aren’t familiar with this wonderful group of women, I would like to introduce you. The Noble Circle Project was founded by eight local women who wanted to explore complementary healing methods during their journey with cancer. This supportive group is a committed community of women thriving beyond cancer by bringing hope, inspiration, empowerment, and well-being through programs focusing on nutritional education, complementary energy techniques, and peer support.
For more information on Noble Circle, check out their website http://www.noblecircle.org/
For information on private events at the CulinaryCenter please contact Peggy Neary, our CulinaryCenter manager at email@example.com
High end restaurants play around with food in the most creative ways. Foams, gels, smears, pearls, even “noodles” are things most of us see on Top Chef or the Food Network. Maybe you’ve been lucky to eat at some of the high end restaurants that continue to push the creative boundaries of unique food styling and plating techniques.
Now you can try it at home! Peggy and I found this new line of Molecular kits that makes playing with your food a fun (and affordable) reality for your home kitchen.
Cuisine R-Evolution came out with a “do it yourself” kit that includes all you need to experiment with the different techniques. The Molecular Gastronomy Kit comes with 5 pre-measured food additives, 5 specialized tools, as well as a 50 recipe DVD that makes it accessible to all foodies. We also carry individual kits that will get your started with learning 1 technique like pearls, foam or “noodles”.
Come into the Culinary Center and see for yourself all the cool stuff you can make by playing with your food!
Peggy and I have been on a mission to find the best quality heavy-duty baking pans that would deliver professional results. Not only did we want them for the Culinary Center, but we wanted them to be available for purchase, too! A lot of what is available out there were put to the test: some warped when placed in a hot oven, others would stain and discolor. We were starting to think we would never be happy.
Finally—mission accomplished! Allow us to introduce you to USA Pans. For 50 years they have been manufacturing baking pans for commercial bakeries, and they are the largest manufacturer of industrial bakeware in the world. Now they offer a complete line of premium bakeware for home use. Hooray!
USA Pan bakeware is constructed from heavy gauge aluminized steel and features a uniquely textured surface that adds strength and facilitates air circulation for even baking. Each pan is coated with a clear, non-stick, environmentally friendly silicone that is specially formulated for superior baking and does not contain any PTFEs or PFOAs.
We think these pans are the best available and are proud they are produced in the USA!
Our warm Chesapeake Style Crab Cake is made with 100% real crab and barely enough Hellmann’s Mayo and fresh breadcrumbs to hold it together. We top it off with rémoulade sauce, fresh tomato, and crisp lettuce piled on our Bakery fresh bun. It’s a perfect sandwich that you can eat here or take it home for lunch or dinner.
It’s a great deal at $9 with DLM Kettle Cooked Potato Chips and a pickle.
C’mon in and try it — I think you’ll love it.
Spending time back in the test kitchen this week reminds me of how lucky I am.
When I shop around to get some ideas for new recipes, the overall abundance of gorgeous fresh fruits and vegetables always amazes me. I tend to develop a couple of months in advance so I really can’t wait till the seasons start to turn. The preview of what Mother Nature has to offer gets me excited to roll up my sleeves and get busy cooking.
And that is just in the Produce department!
I also get to pick and choose from Prime beef, vegetarian-fed and antibiotic-free chicken & pork, plus the freshest fish and shellfish we can get. Hands down, that is really the reason why our food always tastes so much better than our competition!
In the next couple of weeks, get ready to see some new soups, deli salads, vegetables, and entrées that highlight why DLM always tastes so good!
With the approach of Bacon Fest this weekend, I wanted to share what I consider the best way to cook it! Back in my culinary school days making bacon strips for several of the dining venues, the bacon strips always had to be perfect. No burnt edges, no pockets of flabby undercooked fat, and of course, no curls, bubbles, or unevenness! The answer to these problems is baking. We would take big sheet pans and place a baking rack on top. This elevates the bacon strips and takes away the flipping during the cooking process. All strips would come out evenly cooked and uniform. Here at DLM, our kitchens use the same process. It amazes me how much bacon we cook in our three kitchens on a daily basis!
So to translate to the home kitchen, find yourself a good baking rack that nestles inside your largest jelly roll pan. Lay out strips of DLM Bacon without overlapping. Bake at 350 degrees for 15- 20 minutes, or until desired doneness. Blot if necessary.
If you are lucky to have a convection oven, this is a good place to use it. I start out in a cold oven and then turn on convection at 350. It takes about 15 minutes until it is perfect for my taste. Some chefs think that by starting out in a cold oven (or cold pan for that matter) you will get less shrink and a less rippled strip.
I like to cook up the entire package of bacon whether I am going to eat all of it or not. That way I have a couple cooked strips in my fridge to add to Brussels sprouts or a pasta sauce. Sometimes I’ll pack up a BLT for my son’s lunch or crumble whatever is left over on top of a crisp salad.