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For past issues of the Market Report,
visit our Market Report Archive!
May 2003 Market Report
A
PDF version is now available!
Enjoy the Flavors of España!
We plan on having a great time this month talking about
and eating some great foods from Spain. Over the centuries the Spanish have
developed a cuisine rich in seafood, rice, cheeses, fresh fruits, and vegetables.
And let’s not forget the enticing aromas of saffron and mouth-filling flavors
of Spain’s smoked hams. Add to that an abundance of good wines and oceans
of flavorful olive oils. Whether or not you have already discovered real Spanish
cuisine, come in and see and taste the authentic flavors of Spain with us.
Join us for tastings of these foods as well as an easy-to-make paella (Spain’s
famous dish of rice, seafood, meats, and saffon) and empanadas (lightly breaded
appetizers with various fillings).
Department Features
Every month, we feature select items in our stores and provide
you with detailed descriptions. Many are new items and/or on sale!
GROCERY
Spain’s Richest Gift
“The olive tree is surely the richest gift of Heaven...”
– Thomas Jefferson
We couldn’t agree more with Mr. Jefferson. However once in a while
someone comes in the store asking for the smallest bottle of olive oil we
have and questions how long it will last once opened. After using the two
tablespoons required by the recipe in hand, said bottle is destined to become
an artifact. A visitor to a museum three thousand years hence stops to admire
and reads the little brass plaque: “Please stay behind the red rope,
and no flash photography. This family took great pains to preserve this liquid
for posterity. Thanks to them, it’s one of the few evidences we have
of 21st century living.”
 If
you use extra-virgin olive oil liberally, you already know how much flavor
it adds to all kinds of foods, as well as how much it contributes to good
health. If, on the other hand, you are at present that faithful curator of
a lonely single bottle in King Tut’s tomb (your pantry), then allow
us to give you reasons to change your view and get the oil flowing at your
house.
When it comes to health, I think of extra-virgin olive oil as an internal
street sweeper, coursing through arteries making them clean and strong, and
making eyes, skin, and hair shine. As you’ve no doubt heard, extra-virgin
olive oil is a great source of monounsaturated fat. It’s common knowledge
that this “healthy fat” brings benefits such as improving the
ratio of “good” HDL cholesterol to “bad” LDL cholesterol.
Extra-virgin olive oil also contains substances called polyphenols which are
powerful antioxidants. We are told that polyphenols attack free radicals that
can cause artery damage and reduce the ability of LDL cholesterol to adhere
to artery walls. In an article on dietary fats in the Winter 2003 issue of
Gastronomica magazine, Susan Allport highlights the healthy benefits of olive
oil compared to other fats. Allport extols the Mediterranean way of eating
where the typical diet is marked by moderate amounts of meat and plenty of
fruit, fish, unrefined grains, and leafy green vegetables—and copious
amounts of olive oil. One country she cites “consumes some forty percent
of their calories as fat, mostly olive oil, and they have a very low rate
of virtually all cardiovascular diseases and all cancers…”
Do you know which country produces the most olive oil? Italy? Greece? France?
None of the above. Actually it is Spain. Not only does Spain produce a lot
of oil, it produces several that are outstanding. Following are three of our
favorites that we recommend you buy this month to enrich your cuisine. While
they are distinct, all three are extraordinarily tasty. Whichever oil you
choose, please do use it. Don’t let your untouched bottle of olive oil
end up alongside Mona Lisa. Add flavor with it daily, drizzling on just about
any dish you please. Your palate, along with the rest of your body, will be
eternally grateful.
Veleta
Long-time Miami Valley resident Dr. Juan Palomar, who has recently scaled
back his medical practice to pursue his passion for the foods of his native
Spain, produces Veleta on his estate in southeast Spain. What a blessing for
us—this year’s harvest is a golden beauty! We just tasted it and
found it to be very smooth with good body and pleasing hints of bitter almond
on the finish. Veleta, with its nutty, rustic flavor, is high on my list of
personal favorites. I find all kinds of ways to use it, even for breakfast.
When I visited Juan at his place in Almería, Spain, every morning I
woke up to good strong coffee along with a plate of eggs and Serrano ham that
Juan had lightly fried in plenty of his beloved oil. I now fondly call this
dish huevos á la Juan after the good doctor. Be sure to try it this
way once you buy a bottle. 500 ml $10.99 save $4.00
 Nuñez
de Prado Flower of the Oil
The Nuñez de Prado family has a long tradition of producing great olive
oil from their family-owned groves, since 1795 in fact. Paco Nuñez
de Prado is the current patriarch, an unassuming man who loves his land and
his oil. Paco, who we have met a few times and tasted oil with, beams with
pride when talking about his flor del aceite, “flower of the oil.”
The yield is much lower from the process, which you can read about on the
label. Similar to a fine wine, lower yield translates into incredible flavor.
The family bottles this special oil in its unfiltered state to keep all the
taste and richness of the oil intact. Nuñez de Prado is cloudy in appearance
because it is unfiltered. When you open the bottle, you will be greeted by
aromas of fruit and vine-ripened tomatoes—a truly amazing sensory experience
that you will enjoy drizzled over all kinds of good foods. 500 ml $14.99 save
$4.00
Antara
This oil was introduced to us by our friend Kitty Keller, a dynamic importer
from San Francisco. Antara has a pleasing fruity aroma and tastes of roasted
almonds. It is produced by a small cooperative of Catalan olive growers. (Catalans
are a group of 10 million who live primarily in eastern Spain. Interestingly,
Catalan, not Spanish, is the primary language of Barcelona.) For an authentic
Catalan experience, try Pa amb Tomàquet, “bread with tomato.”
It’s easy to prepare. Just rub a thick toasted slice of one of our DLM
Artisan Breads with the open end of a freshly cut ripe tomato, then drizzle
with Antara, and sprinkle a bit of sea salt. For an extra kick, add anchovies.
750 ml $12.99 save $3.00
 You
may notice us using this term in articles, in store signage, and more. What
do we mean by “Honestly Better”? We are talking about foods that
clearly meet two high criteria: (1) taste better and (2) better for you. These
are the foods that we take the most pride in offering to you. Foods such as
Coleman Natural Beef™, Artisan Breads, and Vera Jane’s Extra-Virgin
Olive Oil. These and others are the products that set apart your food experience
when you shop at Dorothy Lane Market. In future issues of the DLM Market Report
and in the store, look for us to talk about products that we choose that meet
our highest standards. To enjoy the most flavorful and healthiest foods possible,
look for “Honestly Better.”
BAKERY
Beautiful Customized Cakes
from the DLM Cake Shop
 We
believe that cakes for your family’s special occasions should look great
but taste even better! By serving a handmade and artistically decorated cake
from DLM, you will add to the joy of the occasion, helping your loved ones
and friends remember it for years to come. Our cakes are more eye appealing,
classier, and better tasting. And we aren’t the only ones who think
so. Jana Blue, who heads up our Cake Shop, was recently picked as one of the
top three cake decorators in the country out of 167 entrants! Next month she
will compete for top honors against the other two finalists in Las Vegas at
the International Deli, Dairy, and Bakery Association convention. Jana shares
the credit with our whole team of talented decorators.
Whether you’re celebrating a birthday,
graduation, retirement, wedding, holiday...we’ll work with you to personalize
your cake. Just visit our Bakery Department to place an order. For more elaborate
events such as weddings, please contact us to schedule a free cake consultation
with Jana Blue at 937-434-1294, ext 22182 or e-mail her at jana@dorothylane.com.
If you seek a truly special cake for your occasion, then look no further.
Our artistic and accommodating cake designers look forward to working with
you!
MEAT &
SEAFOOD
May is the Month to Get Your "Maine"
Squeeze
 Grab
your pots because Saturday, May 24 at 9 a.m. will begin the 2003 Maine Lobstermania
Celebration at DLM. Maine lobster, truly the world’s ultimate white
meat, comes from the cold waters of the North Atlantic to Dorothy Lane Market
for this event. Get in line early, ‘cause when they’re gone—they
are gone!
Copper River Wild Alaska Salmon —
Natural, Sustainable, Pure
The Kentucky Derby marks the beginning of
horse racing’s Triple Crown and “Gentlemen, start your engines”
brings the Indianapolis 500 alive, but it is opening day of Copper River Salmon
fishing that makes my taste buds tingle. The Copper River salmon run starts
the beginning of the Alaska Wild Salmon spawn. Salmon spawn only once in their
lives. After spending years at sea, they return to their natal stream to spawn,
fighting raging tidal currents, shallow water, and hungry bears. The fish
will make a 300-mile journey up the river and need a tremendous amount of
stored energy to complete the task. This is why a Copper River King Salmon
is honestly better. It will taste better because it is natural and pure having
spent years at sea in water thousands of miles from sources of pollution and
feeding on a rich natural marine diet. The fat content of these fish is the
highest found of any salmon in the world which is why they taste better and
are better for you. These Salmon are particularly high in Omega-3 fatty acids
that protect against heart disease in several ways. The American Heart Association
noted that fish with high levels of Omega-3 fatty acids improve blood lipid
patterns and with regular consumption reduce the risk of sudden death and
abnormal heart rhythms that contribute to sudden death. The oils in fish further
protect by lowering blood triglycerides and reducing blood clotting. Many
more studies have shown the benefits of consuming these Omega-3s in those
who have heart disease and those with type 2 diabetes.
 The
first Copper River King Salmon opener will be May 15 for twelve hours of fishing.
This is one of the most regulated fisheries in the world to ensure future
generations will be able to enjoy this wonderful fish. Supplies will increase
as the season progresses so make plans to enjoy this year’s wonderful
harvest of “Honestly Better” wild salmon.
SPECIALTY
CHEESE
Cheeses from Spain
The majority of us remain unaware of just how good the cheeses of Spain really
are. Spain is actually a series of regions each with its own unique selection
of cheeses. Here are a few of my favorites:
Spanish Manchego: To many Spanish people, Manchego is like
what cheddar is to England or what Parmagiano-Reggiano is to Italy. This cheese
is very well known and many people’s favorite. Manchego is made in ten-pound
wheels. It has a very full flavor with a nice nuttiness. Like many sheep’s
milk cheeses, it has a very small bit of saltiness. Manchego is very good
sliced into wedges and eaten at the dinner table or it’s great for just
snacking. You can melt it over pasta, use it in a sandwich with Spanish Serrano
ham, or marinate it in olive oil. $9.99 lb save $1.60 lb
Spanish Mahon: This cheese is shaped into squarish forms
and has an orange- or reddish-colored rind. It is made from the port of Mahon,
which is the capital city of Spain. It has a pronounced nuttiness. A great
eating cheese, I would compare it to a medium or aged gouda. $5.99 lb save
$1.00 lb
Spanish Cabrales: This blue cheese is Spain’s best
known blue cheese. It comes wrapped in leaves and is probably not for people
who have mixed feelings about blue cheese because of its full and robust flavor.
It is great for meat dishes or as a sauce for steak. $9.29 lb save $2.30 lb
DELI
Enjoy Authentic Flavors of Spain
from the DLM Deli
Thanks to the fact that refrigeration is a relatively recent invention, established
cultures, especially in Europe, had to develop effective ways to preserve
meat. The means of preservation, such as drying, smoking, and salt curing,
also often had the added benefit of enhancing flavor. While many of these
traditions have stayed intact, until recently we in the United States had
very limited access to some of Europe’s yummy hams, sausages, and other
flavorful meats. While the door isn’t wide open (you still have to go
to Italy to eat real Italian salami for example), we can now enjoy some really
special products that Europeans have savored for centuries. Spain is no exception.
In fact, it is a treasure chest of great meats. Two of Spain’s most
loved meats are Serrano ham and a special cured ready-to-eat sausage called
chorizo.
 Jamón
Serrano
This ham is a basic of the Spanish diet; you see legs of it everywhere in
Spain from the corner tavern to your friend’s kitchen counter. The ham
comes from the hind leg of a special breed of white pig. It is patiently salt
cured under special conditions over one year. The result is ham with low-moisture
content and intense flavor, similar to Italy’s Prosciutto di Parma,
but a bit firmer. Enjoy Serrano any time of day, such as for breakfast with
eggs and toast or in omelets. Have it as a snack with crusty bread and cheese
and fresh grapes. Try thin slices in a fresh salad. Stir cubes of it in with
rice as for an excellent side dish. $16.99 lb save $3.00 lb
Palacios Chorizo
This is, as far as we know, the only authentic Spanish chorizo available in
the United States. Palacios Chorizo (palaces sausage) looks and tastes different
from any other sausage or cured meat we know of. Foremost, the color is different:
a reddish orange made so by the addition of sweet, smoked real Spanish paprika.
When you put a slice in your mouth, the flavors of the pork, paprika, and
fat combine for a mouthful of pleasure. It’s fun to eat slices along
with crusty bread and cheese, or simply with a cold beer. However you eat
it, you will love it. We have both mild and spicy hot to choose from. 9.5
oz $4.99 save $1.00
BEER & WINE
2001 Las Brisas
A super crisp and refreshing blend of Sauvignon Blanc, Viura, and Verdelho,
this wine is easily one of the best white wine values in the world! Spain
has taken huge strides in the last decade to produce vivid, exciting white
wines, and they are succeeding superbly. Full of exotic, lush tropical fruit
tones and a bracing finish, this wine is wonderfully food friendly. $7.99
or $86.28 the case
Abadia Retuerta
From the region of Sardon De Duero in Spain, this wine has tons of dark fruit,
coffee, leather, toasted oak, licorice, and a long, long finish. $16.99
Teofilo Reyes Ribera Del Duero
Easily one of the most complex and brilliant wine values in Spanish wine,
Reyes has long been one of the most accomplished winemakers in Europe! $31.99
HEALTHY LIVING
Summer Skin Care: Be Prepared
Ah, spring. I love the longer days and warmer nights, reminding me that my
very favorite time of year, summer, is just around the corner. Even after
20 years in Ohio, I still haven’t gotten used to below freezing temps.
That’s probably because I was born and raised in Southern California
where the weather always seemed summer-like. From May through September my
friends and I spent countless hours at the beach, bronzing our bodies and
bleaching our hair. “The browner, the blonder, the better” was
our motto. Our tans were our top priority. We poured on the baby oil spiked
with iodine, burning our skin to a crisp knowing that the eventual tan would
last well into the school year. We would even lie on sheets of aluminum foil
for the ultimate in UV-ray absorption. It was enough to make a dermatologist
cry!
The memories of those days are not only etched in my mind but emblazoned onto
my skin as well. Dark spots and blotches will always remind me of the California
sun. A few years back I realized that sun worshipping for the sake of a tan
was out (the wrinkles and risks aren’t worth it) and it was time to
treat my skin for what it truly is – the largest organ of the body.
In order for any body organ to function optimally, it must be properly nourished.
And consideration of the skin is two-fold: protecting it with sunscreens and
cosmetics externally, while providing adequate nourishment internally.
What we put into our bodies plays a crucial role in the health and appearance
of our skin. According to Earl Mindell, Ph.D., “No cosmetic in the world
can substitute for good nutrition.” Drinking lots of water for hydration,
eating enough essential fats for lubrication such as olive oil, salmon, and
avocados (don’t worry, they won’t make you fat), and munching
on plenty of antioxidant rich fruits and vegetables are crucial, especially
for aging skin. In his book The Wrinkle Cure, Nicholas Perricone, MD says
that when it comes to skin, antioxidants are the key. He promotes their use
inside and out, supplementing both our diets and cosmetic products with nutrients
such as vitamins A, E, and C. Along with alpha lipoic acid and DMAE, they
can help to fight the free-radical damage known to cause aging skin.*
In the Healthy Living Department, we offer the highest quality antioxidant-rich
sunscreens and natural cosmetic products designed to protect and nourish all
skin types. Nutritional supplements provide antioxidant action from the inside
out while building an arsenal of defense for every cell in the body. Visit
us during the month of May for substantial savings on many of our skin care
products and supplements that provide the nutrients recommended by Dr. Perricone.
Be prepared. Summer’s just around the corner.
*On Saturday, May 10, we are welcoming representatives from Borlind
of Germany, one of our premier skin care lines, to our Springboro store. From
1-4 p.m., experience a pampering facial while indulging in a series of skin
care treatments. Participants will receive free, trial-sized products
and the opportunity to win a gift basket of Borlind products. Bring a friend,
sister, or daughter to share this relaxing afternoon. Sign up early as space
is limited. For more information contact the Healthy Living Department.
SCHOOL OF COOKING
- American Grill • Asian Grill • Seafood Grill
Our grilling classes showcase good old-fashioned American favorites
to trendy Asian grills, and our seafood grilling class features shellfish
as well as saltwater and freshwater fish.
- Pretty & Pink Mother & Child Tea
Moms are invited to share tea with their children at the end of
our class! For ages 7 to 11.
- Versatile Sauces
Chef Tim McGrath will teach versatile sauces for meat, poultry,
and seafood.
- Porch Supper
Our porch supper menu features Pecan-Crusted Chicken and Chocolate &
Vanilla Icebox Cookies! For ages 9 to 12.
- Chef’s Knife Basics
We’ll show you how to chop, dice, and julienne your way to culinary
success!
- How To: Rubs for Meats & Poultry (OAK)
Seasoned rubs that add lots of flavor to meats and poultry.
- Backyard Grilling
Betty Rosbottom will share favorite grilled dishes, perfect for entertaining,
from her newest cookbook she’s working on – The Big Book of
Backyard Grilling.
- Paris Bistro Luncheon
Betty Rosbottom’s recipes are full of flavor yet not complicated to
prepare – surefire winners for warm-weather entertaining!
- Sensational Salads
More delicious food for healthy lifestyles! These salads are the perfect
accompaniment for picnics, potlucks, and summer barbecues or serve as a
lighter, refreshing entrée!
Summer Schedule of Classes Available Thursday, May 8. Registration begins
Wednesday, May 14 at 10 a.m.
Club DLM card is required for all sale
prices. Prices herein are valid through May 31, 2003. In the event of a typographical
error, in-store prices will prevail. All sale items are limit five with Club
DLM card.
Recipes
For a printable version of the recipes listed below,
click here.
Stuffed Breast of Chicken with
Orange Mayonnaise
Adapted from Tapas by Ann & Larry Walker. The Spanish tapas, or something
like them, are found all over the world. The English call them starters; Americans
call them appetizers; in France they are hors d’oeuvres; in Guangzhou, dim
sum; in the Middle East, mezze; in Mexico, antojitos and in Italy, antipasti.
Tapas can be just about anything in small portions. At their simplest, the
tapas may be only a plate of olives or perhaps a few slices of ham and cheese.
They can also be as elaborate as the cook’s imagination. This recipe is definitely
on the more elaborate side, but the beauty of this recipe is that it must
be made ahead and is served cold: no last minute preparation required if entertaining.
Our Wine Department Director, Todd Templin, recommends Vina Alarba Old Vine
Grenache to serve with this tapas.
- 4 boneless, skin-on chicken breast halves (about 1 pound)
- 1/2 lb boneless, skinless chicken thigh meat
- 2 cloves garlic, finely minced
- 1/4 cup Panko bread crumbs
- 1 large egg
- Zest of 1 orange
- 1/2 tsp salt
- 1/4 tsp pepper
- (1) 3/4-oz pkg fresh mint leaves
- Butcher’s twine
- 1 Tbsp olive oil
- 1/2 cup dry white wine
Working with one half breast at a time, put the breast, skin side up, between
pieces of plastic wrap. Using a kitchen mallet, pound the breast down and
toward the edge of the meat so that it is as thin and wide as possible without
tearing through the skin. To make the stuffing: Place the thigh meat into
a food processor and process until ground. Place ground meat into a mixing
bowl. Add garlic, Panko, egg, zest, salt, and pepper. Mix well.
Lay chicken breasts on a work surface, skin side down. Cover each breast
with a layer of mint leaves. Divide the stuffing equally over each breast,
spreading it over the entire breast. Roll each breast up lengthwise; tie with
twine at 2-inch intervals and once around lengthwise to secure.
Coat the bottom of a heavy skillet with olive oil. Over medium heat, brown
the chicken rolls on all sides. Pour in wine, cover, reduce heat, and simmer
25 minutes. Uncover, increase heat to high, and turn the rolls in the thickened
juices until the pan is mostly dry. Remove rolls to a platter, cool, and refrigerate
overnight.
Orange Mayonnaise
- 1 cup Delouis fils Fresh Mayonnaise
- 2 garlic cloves, pressed
- Zest (finely shredded) of 1 large orange
Combine all ingredients. Refrigerate overnight.
To serve:
Remove the twine from the chicken rolls. Slice each roll into thin rounds.
Serve with mayonnaise on the side, or place the chicken rounds on slices of
baguette and top each with a dollop of the mayonnaise.
DLM
School of Cooking Favorite!
Strawberry Amaretto Tiramisu
This five-star original dessert from Chef Tim McGrath is simply decadent
with the flavor of the season’s ripest strawberries mingled with the delicate
flavor of Amaretto di Saronno.
- 1½ cups granulated sugar, divided
- 3 cups Polenghi imported mascarpone, room temperature
- 1/2 cup water
- 1 teaspoon Orange Flower Water
- 3 egg yolks
- 6 cups ripe sliced strawberries
- 1½ cups heavy cream
- 3/4 cup Amaretto di Saronno, divided
- 2 pkg hard, biscuit-like ladyfingers (we like the Cantreau brand)
Garnish
- 2 oz best quality bittersweet chocolate
- 10 to 12 strawberries, washed, drained, and fanned
- Mint sprigs
- Powdered sugar
Combine 1 cup sugar and water and bring to a boil, cooking until clear. Remove
from heat and cool. Add orange water and set syrup aside.
Mix strawberries with 1/4 cup sugar and 1/2 cup amaretto. Macerate for 1
hour. Drain well and reserve liquid. Lightly beat mascarpone. Slowly add 1/4
cup of the strawberry liquid, stirring to combine.
In a mixing bowl whisk the yolks, remaining sugar, and amaretto. Whisk over
a double boiler until triple in volume. Do this continuously, lifting bowl
away from the heat source to prevent overcooking the eggs. Once volume is
achieved, remove from heat and continue to whisk to aid in cooling. Stir into
mascarpone and blend well.
Whip cream until it holds peaks, but not quite firm. Gently fold cream into
mascarpone.
Add remaining liquid from strawberries to orange syrup. Dip ladyfingers into
the orange syrup and set aside on a pan. Brush ladyfingers with remaining
orange syrup making sure all syrup is absorbed. Place 30 ladyfingers in a
single layer in a 9 x 13 x 2-inch pan. Spread an even layer of half the strawberries
over ladyfingers, followed with an even layer of half the mascarpone. Repeat
layers one time with remaining ladyfingers, strawberries, and mascarpone.
Refrigerate for 3 to 4 hours.
Plate dessert and using a rasp, grate a good dusting of chocolate over top
of each portion. Garnish with a fanned strawberry and mint leaves. Lightly
dust with powdered sugar and serve. Makes 12 to 15 servings
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many categories.
Monthly Prizes
Throughout the month of May, each time you
use your Club DLM card you will be given a chance to win...
- Dinner for 4 at Montgomery Inn ($90.00 value)
- Tickets for 4 to Blue Jacket — Ohio’s Great Outdoor Play™
- Tickets for 4 to The Beach Waterpark
One set of prizes will be awarded
at each store location unless otherwise specified.
No purchase necessary to enter.
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Bakery
