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June 2003 Market Report
A
PDF version is now available!
New! DLM Signature Round
Why, you may ask, did we invent a new bread called DLM
Signature Round? After all, since we already produce so many good crusty breads,
why the need/desire to add one more? As you will learn—and taste, this new
bread is something very special. This bread will raise your expectations and
experience of eating good bread to an even higher level. To make it, we use
our much loved Farmhouse dough, and by changing the size and dimension of
the loaf, we are changing the very nature of the bread, and making something
completely new and exciting. How? The answer lies in the formation of the
crust. To illustrate, what do you get when you heat up regular old granulated
sugar in a pot? A sweet sticky treat called caramel. Yep, in its most basic
form, caramel is simply heated sugar. Get heat and some form of sugar together
and caramel
happens. The benefit is added flavor, and we use it a lot in both cooking
and baking to enhance flavor. Think of caramelized onions for example. Or
how meat juices caramelize in a pan.
As for good bread baking, especially the kind of traditional
hearth baking we do at Dorothy Lane Market, the magic of caramelization again
has a great deal to do with the flavor of our crusts. Increase the caramel,
and you increase the flavor. But how? Here’s the rub: the larger the loaf,
the longer you can leave it in the oven, and the more flavor the crust develops.
As the loaf bakes, the starches in the dough bake and form the protective
layer of chewy crust. For crust fanatics like me, the best crusty bread is
the biggest and darkest one we can get our hands on. Enter the new Signature
Round. We start with the same simple ingredients we use in our other Artisan
breads, such as unbleached, unbromated flour, pure water, and sea salt. After
overnight natural fermentation, we scale out our dough into three-pound pieces.
We then form each round by hand. Because we hand-form our bread, we can keep
our dough wetter. Big commercial bakeries need their dough firm so the machines
can process it. The Artisan’s touch and the softness of hand-formed dough
allows it to expand more easily in the oven, helping create a moist, open
crumb with plenty of internal air bubbles, adding to flavor and texture. Once
formed, we bake them in our European hearth ovens to a mouth-watering dark
golden hue.
Buy a loaf and see what a difference the crust makes. Not
only will you enjoy the bread the day you buy it, but since the hearty crust
protects the interior crumb so well, this bread tastes wonderful for days.
Simply store it cut-side down on your countertop, or in a paper bag. If you
don’t think you will finish the loaf in a week, cut it into thirds or quarters,
wrap in plastic, and freeze it. To refresh, put it
in a 375º F oven for 15-20 minutes right before serving.
How may you best enjoy the chewy pleasure of the DLM Signature
Round? We have found it’s very good for dipping in a full-bodied extra-virgin
olive oil. You will love how it soaks up flavors when you tear off a couple
of hunks for dipping in a bowl of soup at lunchtime or use it to sop up the
sauce on your dinner plate. It’s also perfect for picnics, served along with
soft-ripened cheese and wedges of pear and cold grapes. A slice with a slather
of good high-fat butter such as Président or Ocelli is just right with a glass
of cabernet and a grilled juicy Coleman steak. Finally, this bread is great
all by itself! Just like all the rest of our Artisan Breads, the Signature
Round has so much aroma and mouth-filling flavor, eating it all by itself
will bring a smile to your face. Finally, why do we call it DLM Signature
Round? We’re so proud of this one, we put our DLM logo on the top of each
round, stenciled in a dusting of flour. Of all the wonderful Artisan breads
we produce from scratch, we feel that this, after years of making great bread,
may well be our defining loaf. Sink your teeth into a hunk of Signature Round
today and see why we are so proud.
- (Approximate weight after baking 2.9 lbs) Signature Round
$5.99 whole loaf save $1.00
$3.29 half loaf save 70¢
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
A Taste of Sicily’s Bounty
I can’t tell you about Sicily from my own experience (not yet), but I can
tell you that thanks to some new friendships, we at DLM have become admirers
from afar of the Sicilian way of eating. The cuisine is so good in fact, that
even other Italians admire it. This is no small feat when you consider the
pride each region takes in its own cuisine. Northern Italians and other Europeans
flock to Sicily in the summer because of the sea and sunshine, enchanting
history and traditions, and for simple, yet irresistible cuisine. The island,
our friends tell us, is brimming with fresh foods from honeys to olive oils
to seafood, not to mention pizza baked in wood-fired ovens. It’s no wonder
then, that Sicily is the place where famous Italians such as Luciano Pavarotti
and Giorgio Armani go to wind down and enjoy life.
Our friends, Sarah and Gioacchino, share our passion for great food and have
the enviable occupation of searching out small producers of traditional and
artisanal products and introducing them to food lovers like you and me. It
was through them that we had our first taste of Bonajuto Sicilian Chocolate.
(Look for this very unique chocolate at the checkout. It has an interesting
hard granular texture somewhat like merinque and intense chocolate flavor.)
Ilyse and Ron have also become our friends. They are former longtime residents
of Italy, and they share our view that good food enhances life. With help
from friends like these, we are pleased to bring you some very special foods
directly from Sicily. A few of our favorites from the selection are: Villa
Reale Pesto alla Trapanese, which is a very tasty blend of fresh basil, tomatoes,
almonds, and olive oil that you can spread on sandwiches or toss with hot
pasta. La Nonna’s Sulla Honey with Wild Strawberries is a singular pleasure
spread on toasted Farmhouse bread. Solsi Antichi Macco Fava Bean Spread is
a healthy spread of puréed homegrown fava beans, extra-virgin olive oil, and
garden herbs, great over crackers or toasted crusty bread with fresh tomato
slices. And La Corona Sicilian Anchovies in Olive Oil have been making their
way into my salads and pasta for the past couple weeks (and I keep a jar on
my desk for enjoying a little morsel now and then, digging the anchovy out
of the jar). Try all of these products and you will see why Sicily is so desirable.
- Villa Reale Pestos, Condiments, and Antipasti 180-290g $4.49 save 50¢,
all varieties
- La Corona Anchovy Fillets in Olive Oil 80g $3.49 save 50¢
- La Corona Tuna in Olive Oil 200g $4.49 save 50¢
- La Nonna’s Honeys 8.1-8.8 oz $4.49 save 50¢
- Valle dell’ Irminio Extra-Virgin Olive Oil 500ml $17.99 save $2.00
- Solsi Macco Fava Bean Spread 10 oz $8.99 save $1.00
- San Basilio Organic Extra-Virgin Olive Oil $15.99 save $1.00
Nuts For This Oil
Recently I attended a Health Expo with a friend and colleague, Joy, and was
thrilled to come upon MacNut™ Oil. A new addition to my pantry, it is quite
simply, healthy and delicious. This 100% Australian macadamia nut oil has
no cholesterol, is high in monounsaturated fats, low in saturated fats, and
carbohydrate free. At MacNut™, they begin with the finest tree-ripened Australian
macadamia nuts and
cold press them using no solvents or chemicals ensuring the highest quality
and preserving the superb aroma and taste, making MacNut™ Oil the gold standard
in macadamia oils. The flavor is so nutty and buttery that the range of possibilities
for using it is nearly endless. I used it first to stir-fry fresh vegetables.
My family was amazed at the nutty flavor it lent. The crunchy vegetables had
a delicate yet rich flavor. The next day I tossed the remaining vegetables
with a little pasta and some sea salt and had a wonderful lunch treat. I pan-fried
tilapia in MacNut™ Oil and was surprised (or maybe not) to find that I didn’t
need any other seasonings. Its smoke point is 410º F, so it’s stable at high
heat. I can hardly wait to drizzle it on baked new red potatoes, to use it
as a vinaigrette base, and to rub it into a juicy Coleman steak or brush it
on a vegetable kebab cooked on the grill. Like I said, the possibilities are
endless! Give it a try!
MEAT &
SEAFOOD
Beefing Up Your Barbecue Skills
Grilling is described by Augutste Escoffier,
the father of classical cuisine, as “the remote starting point, the very genesis
of our art. In fact there is good evidence that humans have been cooking over
fire since before we were humans.”
What is grilling, and how does it differ from
other forms of cooking? Well, in grilling, the product is placed only a couple
of inches from the heat source (wood, charcoal, or gas). The goal is to lock
in those wonderful flavors while charring the outer surface, giving it that
great grilled flavor. In general grilling is most suited for items which are
tender and cook relatively quickly. Since the heat needed is very intense,
it is impossible for food to remain on the fire for very long without being
sacrificed to the gods of grilling. The first rule when building a fire is
not to skimp on the fuel. The extra buck you may spend will be well worth
it in the end. Having plenty of coals allows that extra maneuverability that
makes grilling easier. In any case, once the coals are covered with a fine
layer of gray ash, you need to check to make sure the fire is at the right
temperature needed to cook whatever you are making. A good way to test the
temperature is by holding your hand about five inches above the cooking surface
and see how long you can hold it there. If you can hold it there for five
to six seconds you have a low fire; three to four seconds, you have a medium
fire; one to two seconds, you have a hot fire and are ready to cook.
Since grilling over live fire is not an exact
science, keep in mind that there is nothing magical about knowing when something
you’re grilling is done – it is the result of experience. So don’t expect
instant expertise. Take a reasonable approach, learn a little bit each time,
and before you know it, you will be pretty accurate.
Absolutely the most important grilling tool
is a good set of tongs with which you can manage almost any product on the
grill from skewered shrimp to a thick Coleman steak. You don’t want to use
a fork to move food around on the grill, since piercing will allow juices
to escape. The tongs must be heavy duty so they don’t bend when lifting heavy
items off the grill. Tongs that have a long handle allow you to work over
a hot fire. However, a fork can be very helpful for probing the flesh of chicken
or fish to check for doneness.
Honestly Coleman
When Mel Coleman started his Natural Beef
Company, he went to great lengths to do things better. He believed consumers
wanted beef that not only tasted great, but beef that came from cattle that
had never received antibiotics or growth hormones. Here at Dorothy Lane Market,
we wholeheartedly agree with Mel’s beliefs.
We truly believe in products that are “Honestly
Better” and we hang our hat on them. We believe in providing you with products
that taste better and are better for you. Taste the flavor of a prime Coleman
Steak and you will know the meaning of “Honestly Better” – never deceiving,
always sincere, and preferable in quality and taste.  Beef
that not only tastes better, but is better for you because it comes from cattle
that have never received antibiotics or growth hormones — EVER. Coleman Beef
is better, not just for you, but for the environment. At Coleman, being better
means working with small family farmers and ranchers that use sound animal
welfare practices and who steward grass and rangelands with future generations
in mind. And they do all this with you in mind. And you, in turn, reap the
benefits with meat that tastes better and is better for you. Try it. We think
you’ll taste the “Honestly Better” difference of Coleman Natural Beef™.
Alaska’s Harvest— Go Wild This Summer
The Wild Alaska Salmon spawning runs are under
way. The opening run on the Copper River kicks off the wild Alaskan Salmon
season. Dorothy Lane Market will be bringing in the best-of-the-runs of this
great natural resource as we follow the harvest from one area to the next.
We have teamed up with fisherman from these areas who take the time to care
for the fish properly. These new measures taken aboard the harvest boat greatly
improve the quality of the fish. Follow the wild salmon runs as we present
fish from the Copper River, Sedovia Point on the Cook Inlet, Good News Bay,
and Castle Cape marking the entrance to Chignik Bay. Enjoy and celebrate this
great fish because you won’t have another chance till next year!
BEER & WINE
Robert’s Rock 2001 Shiraz-Malbec
This South African red wine is a super value! Great fruit, good balance, a
touch of spice, and a long, long finish. $6.99
Robert’s Rock 2002 Chardonnay-Chenin
A super blend that gives you the body of Chardonnay, yet the racy component
of Chenin. Crisp, extremely vibrant, and finishing dry; this is the ultimate
summer wine. $6.99
HEALTHY LIVING
Weight Loss: It’s a Balancing Act
Now that summer’s here, we’ve shed the long pants and sweatshirts, donning
shorts and sleeveless shirts. “It was a long winter,” we assure ourselves,
rationalizing the fact that we need to take a deep breath and suck in the
gut to get those shorts buttoned. So, we’ve put on a few pounds for cold weather
insulation and now we’re facing the “d” word – dieting!
I would imagine that most of us have tried dieting at some point. Years ago
as a teenager, my older brother told me I should lose some weight. His exact
words were, “You’re fat.” Okay, so he wasn’t much of a diplomat, but he was
right. Being a headstrong kid with an “I’ll show you” attitude, I lost 25
pounds. My mother suggested I eat a more balanced diet, replacing higher calorie
snack foods with fruits and vegetables. I started walking more, and after
four months, the weight was gone. At 15 years old, I realized the benefits
of healthier eating and regular exercise.
These days we’re confronted with a multitude of diet plans. There’s the Zone,
Atkins, Weight Watchers, Slimfast, Blood Type, and even the “eat all the cabbage
soup you want” diet. They’re all conflicting, let alone confusing. From my
experience, it’s all a matter of balance, and I think Chef David Lane from
our Oakwood store would agree with me. Not long ago, David was considered
morbidly obese at over 250 pounds on a five-foot-eight-inch frame. Over a
two-year period he dropped 104 pounds. How did he lose that much weight and
manage to keep it off? He’ll tell you the more appropriate question to ask
is “What made you fat?”
 David
is convinced that his regular intake of processed and junk food, laden with
hydrogenated oils and chemical additives interfered with his body’s ability
to digest real food. According to nutritionist Louise Ann Gittleman, author
of the Fat Flush Plan, David may be right. She says most Americans consume
excessive chemicals through their diets, which inhibit digestion and accelerate
fat storage resulting in a tired, toxic liver.
Keeping in mind that our bodies naturally produce enzymes to break down proteins,
fats, and carbs, David was not comfortable eliminating an entire food group
from his diet, so he sought balance. He ate complex carbohydrates earlier
in the day when he was most active. Lean proteins and vegetables were dinner.
The trans-fats (hydrogenated oils) were out and only beneficial fats like
those from olive oil and fish were included. Gittleman feels that the vast
majority of Americans are deficient in the good fats, which she says can raise
metabolism and help lower cholesterol.
 David
also maintained a more active lifestyle, engaging in activities such as rollerblading
at least three times a week. Now at 150 pounds, David feels he literally has
a new body. He no longer experiences joint pain or migraines and, after years
of hair loss, he tells me it’s growing back! And he has established healthy
eating and exercise habits to last his lifetime.
So if you’re thinking of seriously dieting, think of it as a balancing act.
First, ditch the junk. Then consider that a balance of complex carbohydrates,
lean proteins, good fats, and exercise may be the key to permanent weight
loss and a healthier body. It works for David and it works for me.
SCHOOL OF COOKING
- American Classics on the Grill
We’re showcasing good old American favorites on the grill!
- Basic Cookery Series
A series of eight classes for cooks who are just starting out.
- Hands-On Pies
Learn the proper way to mix, roll, and bake the perfect crust while making
your very own double-crusted apple pie to take home!
- Jr. Chef Cooking Camp (ages 9 to 12)
Our all new Kid’s Cooking Camp explores in-depth the art and fun of cooking
while preparing a different “Let’s Celebrate Summer” fun-themed menu each
day.
- Entertaining Buffet Style with Dottie
Dottie will share tried-and-true recipes perfect for buffet entertaining
along with helpful hints that will make your food preparation quick, easy,
and stress free!
- Chef Knife Basics
Chop, dice, and julienne your way to culinary success!
- Backyard Fun (ages 7 to 11)
Create some of your own backyard fun this summer with Zebbie’s easy and
fun recipes!
- Stellar Seafood Salads
Chef David Glynn is back at DLM teaching a class on seafood salads perfect
for the summer season!
- All About: Strawberries
Soup, salad, and shortcake!
For a complete listing of all classes, visit our School
of Cooking page and browse the Summer Schedule.
Club DLM card is required for all sale
prices. Prices herein are valid through June 30, 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.
Grilled Portobella and Brie Burgers
The following recipe, just in time for the grilling season, won first
place in the Mushroom Council’s Portobella Sandwich Contest.
- 1/4 cup Italian salad dressing (Mama DiSalvo’s was excellent when we tested
this recipe.)
- 4 large portobella mushroom caps
- 4 thick sweet onion slices
- 2 Tbsp prepared pesto
- 1 Tbsp mayonnaise
- 4 sandwich rolls, split and lightly toasted
- 4 oz fresh spinach leaves
- 2 tomatoes, sliced
- 4 oz ripe Brie cheese, rind removed, at room temperature
Prepare grill or preheat grill pan. Brush salad dressing on both sides of
the portobella caps and onion slices. Grill portobellas and onions on both
sides until mushrooms soften and onions are lightly browned; drain portobellas
well on paper towels. Combine pesto and mayonnaise in a small bowl.
To assemble burgers: Spread pesto mayonnaise on bottom halves of rolls; top
with spinach, tomato, grilled onions, and portobellas. Spread top halves of
rolls with Brie and place on burgers. Makes 4 servings
Per serving: 383 calories (47% calories from fat); 20g total fat; 7g saturated
fat; 30mg cholesterol; 854mg sodium; 38g total carbohydrates; 14g protein
Romaine and Cabbage Slaw with
Blue Cheese Dressing
Adapted from More Taste Than Time by Abby Mandel. The following recipe
is a cross between salad and coleslaw. Start it the day before so that the
lettuces can crisp in the refrigerator. The dressing can be made several days
ahead and refrigerated. Bring to room temperature before tossing with the
slaw.
- Slaw
- 12-oz pkg romaine hearts, washed and cut into thin ribbons
- 4-oz head of radicchio, washed and cut into thin ribbons
- 5 oz finely shredded green cabbage (angel hair slaw)
- Dressing
- 1 large green onion, minced
- 3 Tbsp Aunt Vera’s Italian Red Wine Vinegar
- 1½ Tbsp Dijon mustard
- 1/4 tsp sea salt
- Freshly ground black pepper
- 3/4 cup Vera Jane’s Extra-Virgin Olive Oil
- 1½ oz Maytag blue cheese, crumbled (plus additional for sprinkling
on top of the slaw, if desired)
Spin romaine and radicchio ribbons in a salad spinner to remove excess water.
Place in a zip-top bag with the cabbage, and chill overnight to crisp. For
the dressing, combine green onion, vinegar, mustard, salt, and pepper. Gradually
whisk in olive oil. Fold in the blue cheese. At serving time, in a large bowl,
toss the dressing with the chilled slaw and sprinkle with additional blue
cheese, if desired. Makes 6 servings
Per serving: 304 calories (89% calories from fat); 31g total fat; 5g saturated
fat; 6mg cholesterol; 305mg sodium; 5g total carbohydrates; 3g protein
DLM
School of Cooking Favorite!
Luscious Light Lemon Pie
This frozen springtime favorite from Dottie Overman
is one of the best pies we’ve sampled in a long time!
- Crust
- 1½ cups Wheaties, uncrushed
- 1/2 cup chopped walnuts or pecans
- 1/4 cup unsalted butter
- 1/2 cup firmly packed brown sugar
- Filling
- 3 egg yolks
- 1/4 tsp salt
- 1/2 cup sugar
- 6 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 dried egg whites
- 2 Tbsp sugar
- 1 cup heavy cream
- Mint and/or thin slices of lemon for garnish
For the Crust
Preheat oven to 300° F. Spread Wheaties and nuts on an ungreased baking sheet
and bake 10 to 15 minutes until crisp, but not overly brown. Cool immediately
by removing the flakes and nuts from the heated baking pan and placing them
on a cooled cookie sheet (may be done one day ahead). Pour mixture into a
medium-sized bowl. Bring the butter and brown sugar to a boil over low heat.
Pour over wheat flakes and nuts. Gently pat mixture into a lightly greased
9-inch pie pan. Cool.
For the Filling
In a heavy-bottomed saucepan, whisk yolks and salt; gradually add sugar.
Stir in lemon juice and zest. Cook yolk mixture over medium-low heat, stirring
constantly until mixture coats a spoon. Cover mixture with plastic wrap; cool
or chill overnight in the refrigerator.
Beat egg whites according to package directions, adding sugar slowly as the
egg whites whip. Beat whites until stiff, but not dry. In a separate bowl,
whip the heavy cream. Carefully fold the whipped cream and then the whites
into the cooled lemon mixture.
Pour into prepared crust. Freeze at least 3 hours or overnight. Remove from
the freezer 15 to 30 minutes before serving. Garnish with fresh mint and thin
slices of lemon, if desired. Makes 8 servings.
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many categories.
Monthly Prizes
Throughout the month of June, 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)
- $40 Gift Certificate to the Fraze Pavilion
- Always Ballroom Dance Studio—2 Private and 2 Group Dance Lessons
One set of prizes will be awarded
at each store location unless otherwise specified.
No purchase necessary to enter.
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Bakery
