Category Archives: Dorothy Lane Market

Fall is Back—Get in Class!

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I love this time of year! It’s back to school for the kids and parents everywhere breathe a sigh of relief. Most folks start getting into the groove of a schedule and grocery shopping, menu planning, and cooking at home are back after the summer hiatus. 

To help stir your passion for food and new meal ideas, we’ve just released a sneak preview of our Fall Cooking Class roster. Registration opens at 10 a.m. Wednesday, September 2. Why not take a cooking class? They’re fun, interactive, and you get to enjoy food! I like to say everyone reaps the benefit of a cooking class—not only the cook but the lucky guests and family members who get to eat the results.

We have a huge variety of classes this autumn to choose from, like learning how to make your own sausages, rolling up sushi, or putting together a gingerbread house. Drop by your favorite DLM and pick up our new schedule or check it out online.

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Chef Carrie Walters
DLM Culinary Director

“Thai” one on with our new option of basil

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Most folks are starting to use up their home-grown basil during the last days of summer. Here at DLM, we have carried fresh basil for years. What I should say is that we carry sweet basil. The kind I think most of us are familiar with – wide, tender leaves with a delicate “green” flavor.

It’s hard to believe – but did you know there are over 100 varieties of basil out there?

New this week is our ongoing commitment to carry Thai basil at all 3 stores. Have you tried this stuff? I love using it in my home cooking because it has a crisp citrusy flavor that regular basil does not give. I think the flavor of Thai basil flavors is a good mixture of basil, mint, and citrus mixed all together in one herb. Others say it adds an herbal licorice flavor. Hands down – it is bolder and spicier than sweet basil.

It’s fabulous to use whenever you need that hit of fresh basil. Right now, I can’t get enough of it on our local heirloom tomatoes topped with creamy burrata cheese. Try it next time you need basil. I think you will love the different nuances this variety offers!

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Chef Carrie Walters
DLM Culinary Director

Hatch Chiles – Let the Roasting Begin

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It’s officially Hatch Chile season here, and we are outside of our store roasting as I write. The smell is incredible, but the taste of a roasted Hath Chile is even better.

What’s the big deal, you ask? First off, the season is really short – only a couple of weeks. Folks wait in line for hours in New Mexico to buy up enough to last in their freezer all year. Secondly, and most importantly, it is the taste of these chiles. They are a perfect balance of both flavor and heat. Hatch Chilies are green and slender and look a little similar to an Anaheim. They are named after the town of Hatch, New Mexico, and its environs where they are grown. The roasting of the chiles is an important step because the outside skins are tough. The roasting blisters the skin insuring it can be scraped off.

DLM sells them in quart containers that are recipe ready or perfect to pop in your freezer to enjoy later. Come by, say hi, and watch us roast them this weekend!

Here are some ideas for ramping up some flavor using Hatch Chiles:

• Lay a slab on a cheeseburger
• Chop ‘em up and add to macaroni and cheese
• Use to jazz up plain rice
• Bake into your favorite cornbread or corn pudding recipe
• Bake into chocolate cookies
• Makes an excellent addition to a grilled cheese sandwich
• Purée into pesto
• Scramble some along with our organic eggs

Be sure to visit our Hatch Chile page to see how we use them in our stores, and to view even more recipe ideas.

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Chef Carrie Walters
DLM Culinary Director

Cooking with All-Clad

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In the Culinary Center Kitchen, we use All-Clad pans every day for almost every dish. Our staff and Chef instructors love them! They are simply the best pans for the way we cook. We tend to be pretty hard on cookware, and given the years of abuse our original set is still in great shape!

 I got started with my personal collection of All-Clad with the Roasting Pan. It quickly made me a believer with the way it handles heat between my cook top and oven, and vice versa. Making sauces out of the fond in the bottom of that large roaster made me a believer from the get go. Every so often when my husband is doing the dishes (I cook, after all ), he will shine them up with Bar Keepers Friend which helps to keeps them looking new even though  we’ve been cooking with them for 15 years now.

 Founded in 1971, All-Clad is the only cookware manufacturer who still produces a full line of finished cookware by American craftsmen made with American-made metals. Regarded as the gold standard among professional and home chefs alike, All-Clad’s cookware is made of superior-grade metals bonded together to produce the most durable, conductive cookware available anywhere. It is guaranteed for a lifetime of use which is pretty incredible these days.

We sell a large variety of All-Clad in the Culinary Center, including some of their specially priced pieces that you won’t find in large department stores or online. Come talk to us about cookware–we would love to share our experiences with you!

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Chef Carrie Walters
DLM Culinary Director

BLPeach – Summer’s Hottest Sandwich

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I been going crazy over our seasonal sandwich—the BLPeach. Think of your favorite BLT sandwich all dressed up for late July!

Instead of tomatoes, our sandwich stations slice ripe, fleshy peaches and layer them on top of crisp DLM Uncured Bacon.The foundation of this short seasonal sandwich is our toasted 10 -Grain Bread. To make it extra delicious, we added some fresh basil pesto to the mayo to give it an herbal green dose of flavor. The whole thing is finished with a handful of arugula.

Stop by our sandwich stations and get one before the peach season is over!

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Be sure to check our Peach Party recipe page to see other traditional, and some not so traditional, uses for this summery fruit.

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Chef Carrie Walters
DLM Culinary Director

Edible Ohio Valley at the Culinary Center

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We had a blast hosting Edible Ohio Valley magazine’s Swingin’ Down the Lane on Monday night.

Food writers, local chefs, artisan producers, and local food lovers came together for a fun evening highlighting DLM’s local produce. The menu included Gazpacho, Turkey Curry Canapés, Heirloom Brushcetta with Whipped Feta, Peach & Prosciutto Naples-Style Pizza, Watermelon Salad, and Sweet-Hot Meatballs.

Stop by and grab the summer issue-it’s complimentary!

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Chef Carrie Walters
DLM Culinary Director

Ratatouille

carrie-cooks-banner-672blog2 The movie Ratatouille instantly came into my mind this morning when I walked past our display of local produce. It was brimming with so many ripe heirloom tomatoes, yellow summer squash, deep green zucchini, and vibrant purple eggplants that it suddenly stuck me: I have to make that infamous dish from the movie!

I wanted to make it do-able and under an hour, start to finish. You will need a mandoline, an adjustable blade slicer, or better yet a sharp knife and a steady hand. The secret to this dish is uniform, thin slices. Plus using DLM Original Marinara sauce as a base makes it not only faster to put together but perfectly well seasoned.

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 Click here for my version of Ratatouille’s Ratatouille.

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Chef Carrie Walters
DLM Culinary Director

The DLM Culinary Center Now Carries Rifle!

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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!

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Chef Carrie Walters
DLM Culinary Director

You Can Count on Accurate Pricing at DLM

At Dorothy Lane Market, we always pride ourselves on going the extra mile to ensure not only that we’re bringing you the best products, but that we bring it to you with integrity. That integrity starts with the people who we choose to do business with and the ingredients we select for all the food we make. And it carries through with each step through our store and all the way to your dinner table.

That’s why we welcome local auditors into our stores when they make their annual visit to evaluate our compliance in price verification. These highly trained weights and measures inspectors test commercial scanners, weighing, and measuring devices throughout the store. These can be anything from the scales at the deli and meat counters to those at the check-out stations that weigh your produce. The inspectors also evaluate packaged goods and will verify that what consumers are paying for is the net weight of the product and not the packaging.

We’re proud to report that our most recent certificate of achievement for 100% compliance in price verification was issued to us by the Montgomery County Auditor in April 2015. Over the years, we’ve consistently scored top marks.

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We take pricing accuracy seriously year-round, as it’s our job and responsibility to our customers to do just that. We routinely conduct aisle audits to verify that prices on shelves match what shows up at the register. We also monitor the calibration of our scales. So when you shop at DLM, rest assured that you are paying for what we promise to the best of our knowledge. We wouldn’t have it any other way.

Feeling Wilted? Sip on This!

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Big Easy
When the afternoon hits and I start to lose concentration, I feel like there are only two choices. Either take a nap or drink some caffeine. For me, taking a nap is never really an option—especially at work! So, I head to the DLM Coffee Bar in search of the perfect pick-me-up.
This summer, my go-to drink is our version of Vietnamese iced coffee called ‘The Big Easy.’ The DLM Coffee Bar cold brews coffee and chicory together which adds a distinctive floral, slightly wine-y flavor profile. Then it is sweetened up just like they do in Southeast Asia with a little bit of sweetened condensed milk, and poured over ice. It’s cold, refreshing, and tropically sweet. So not only do you get a lift from the caffeine, but the sugar helps to shake off the afternoon haze so you can get back on track and focused.
When the heat and the humidity starts to make you feel a little wilted, come by and try our Big Easy. It works for me every time!
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Chef Carrie Walters, DLM Culinary Director