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For past issues of the Market Report,
visit our Market Report Archive!
September 2003 Market Report
A
PDF version is now available!
Great News For Salmon
Lovers!
The test results are back proving that
our Shetland Farms organically fed, farm-raised salmon is
“honestly better.” Lab results have shown no detected
PCBs in random sampling. Two other tests done by two different
labs on two different batches yielded the same
good news. Future random testing for PCBs, pesticide residues,
and mercury levels of seafood products is now part of Dorothy
Lane Market’s food protection protocol. Our Dorothy
Lane Market Smoked Salmon is made with the Shetland Farms
Salmon so you can indulge with confidence in these fine “honestly
better” products. As always, we will offer an alternative
to farm-raised fish. Alaska wild salmon is available fresh
for all but a few weeks throughout the year. The river-caught
fish have the highest Omega-3 fat content and are available
from mid-May till mid-September when the Coho salmon complete
their run. Troll-caught Alaska King Salmon will take
over for the rest of the year, so whichever salmon is your
choice, you can be assured of the great health benefits as
well as the incredible flavor that comes from these great
fish.
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
Villa La Pietraia Extra-Virgin Olive
Oil
This is a rare Tuscan oil at a fabulous price. In fact, an
oil of this caliber, from a small family estate in Lucignano,
Tuscany, would
normally be in the $25 range. So how did we snag this oil
at such an awesome price? For one, the producers are personal
friends, and two, the deal was consummated over a small glass
of grappa after a sumptuous dinner of roast lamb in Tuscany.
I don’t know if it was the relationship or the elixir,
but the deal was done, and now we are the proud recipients
of some very nice oil. Serve up your own feast incorporating
Villa La Pietraia or simply drizzle it over some warm toasted
DLM Artisan bread (our Pane Toscano is your best bet for ripping
and dipping). Villa La Pietraia is unfiltered, so don’t
be concerned by cloudiness you may see in the bottle. This
is simply the natural olive sediment and adds to its flavor
and character. Speaking of how it tastes…this year’s
harvest is a bit lighter than Tuscan oils usually are, with
an olivy, well-balanced flavor with a tiny hint of pepperiness.
A good extra-virgin olive oil such as this one is a healthy
food that will warm your soul and bring a smile to your face.
- 500-ml bottle $10.99 save $5.00
Easy, Irresistible Italian Appetizer
 Last
month as Tom Winter and I talked to old friend Craig Hoover
about San Marzano tomatoes, artisan pasta, and other topics
pertinent to the palate-conscious, Craig breaks out this innocuous
looking jar of Bellino Bruschetta Tomato Topping. After Tom
and I had a taste, any sense of business decorum went out
the door. As Craig went on like Charlie Brown’s teacher,
“wah, wah, wah…,” we scarfed the whole jar.
This stuff really is that good. And talk about easy, all you
do is spoon it over toasted bread, or as we did, over the
Bellino Italian Toast. It’s so tasty as well as convenient;
you will love it as pasta sauce, poured over fish or poultry
dishes, and for other simple applications.
- 17 oz Bellino Bruschetta Tomato Topping $3.99 save
$1.20
- 10.5 oz Bellino Italian Toast $2.99 save 90¢
Peanut Better: This is Not Your
Kid’s Peanut Butter
As I walked the floor of the New York International Fancy
Food Show a couple of months ago, my attention was drawn to
a familiar looking, yet unique product, embellishing my three
favorite flavors: peanut butter, rosemary, and garlic. That’s
right – all in the same jar! One taste and I was hooked.
Peanut Better is a new product line using coarse-ground organic
peanut butter and a variety of sweet and savory flavors, with
no hydrogenated oils.
I’m anxious to try the Rosemary Garlic mixed with olive
oil as a marinade for roasting chicken. When I’m not
eating it straight from the jar, that is. Our Washington Square
Meat Manager, Chef Gary O’Brien, blended the Spicy Southwestern
flavor with chicken broth and tossed it with Thai noodles
and julienne vegetables. He presented it on a beautifully
garnished platter with pan-seared tuna. Exceptional!
The
Vanilla Cranberry is wonderful for breakfast on a warm bagel,
or spread it on apple slices for a quick, delicious snack.
And then there’s the Deep Chocolate. Need I say more?
Try it heated and drizzled over organic vanilla ice cream
or our fresh Yogurt Pound Cake. Grown-up taste treats, for
sure.
- All four palate-rousing flavors are featured at $4.99
for each 10-oz jar save $1.00
- Create your own recipes or visit www.peanutbetter.com
for other interesting ideas.
BEER
& WINE
2000 R.B.J. Vox Populi
Celebrated Australian winemakers Chris Ringland (Three Rivers,
Rockford, and Greenock Creek) and Russell Johnstone (chief
viticulturist for Orlando/Jacob’s Creek) make this dazzling
red wine value from the Barossa Valley. 100% old-vine Grenache,
it is amazingly perfumed in the nose and oozing ripe blue
fruit with a touch of delicate white pepper in the finish.
$11.99
2002 Trevor Jones Virgin Chardonnay
Trevor sources fruit from the Barossa, Eden Valley, and the
Adelaide Hills region of southeastern Australia for this intensely
made, oak-free wine. Creamy in texture, the fruit is incredibly
bright and attractive with a minerally component that is perfect
with seafood dishes. $22.99
2002 Killibinbin “Blend”
From Langhorne Creek, Australia, this extremely high-scoring
wine is a blend of 65% Cabernet Sauvignon and 35% Shiraz.
It is an ultra plush red wine that is very dry, yet teeming
with plush blue fruit and velvety tannins. Amazing depth of
color and a nose that explodes from the glass. $19.99
Orval Monastery
Orval Monastery is one of five Trappist Monastery Breweries
in Belgium. The other four are: Chimay, Westmalle, Rochefort,
and Westvleteren. Only Orval and Chimay are widely exported
to the U.S. market. The monks at Orval principally sustain
themselves financially
via the sale of fresh cheeses and breads made at the monastery.
All proceeds from the sale of Orval Trappist Ale go directly
to charity, making Orval the only intentionally nonprofit
brewery in the world. Orval is extremely complex on the palate.
Initially the maltiness gradually gives way to pronounced
yeast fruitiness, finishing with a decidedly bitter hoppiness.
The complexity of Orval is accentuated during the three fermentations.
The addition of aromatic hops, or dry hopping that occurs
in the final stage, coupled with bottle conditioning, or leaving
unfiltered yeast in the bottle, creates a balance of aromas
and flavors. Properly stored in a cool dark environment, Orval
will continue to mature gracefully in the bottle for about
five years. Pair with semi-soft cheeses, oysters, smoked salmon,
or roasted pork. 11.2 oz $4.49
PRODUCE
New! Pom Wonderful
Juices
My sister Jeannie still jokes about it, how we were the only
kids around who had papaya nectar put in our bottles. Ditto
for Tiger’s Milk powder blended with our milk for cereal.
Yes, our Mom was a health food nut. And she still eats healthier
than most: she’s the only person I know who eats the
parsley garnish right off the plate at
The Pine Club. Can’t argue with results; she looks 10
to 15 years younger than she is. Another childhood memory,
thanks to Mom, is of pomegranates. I think I was the only
six-year-old at C.F. Holiday School who knew what to do with
one. Only now will I admit that despite my protests, I secretly
liked it. Squeezing a juicy, ripe, chilled pomegranate into
my mouth, opened like a baby bird, with half of it running
down my chin and neck, was refreshing and fun. Fresh pomegranates
are a rare seasonal treat. But now we can enjoy the sensation
of pomegranate juice right out of a glass, minus the dribble!
This is because the people at Pom Wonderful are now bottling
pure pomegranate juice as well as blending it with other juices,
making some flavor-packed combinations. Pomegranate juice
not only tastes good; it is loaded with antioxidants. In fact,
according to the Pom Wonderful people, it has more than green
tea, orange juice, even more than Morley Safer’s old
standby—red wine. Try Pom Wonderful’s 100% Pomegranate
Juice as well as all four wonderful blends: Cherry, Mango,
Tangerine, and Blueberry. For more information, go to www.pomwonderful.com.
- 15.2-oz bottle $3.59 save 40¢
DAIRY
Organic Valley Milk in Single
Servings
“Has Tom been abducted by aliens?” asked the
Dairy Manager at Washington Square (and most of my friends
and relatives, I might add). This query was raised last month
when he saw me filling up my cart with Organic Valley Milk.
I realize a little explanation might be in order here. You
see, I have a notorious reputation for pinching pennies that
dates back the 36 years I’ve been around here and organic
milk is more expensive. Why the 180-degree turn? Well, all
the industry research and periodicals I read as part of my
job have convinced me totally that spending a little extra
on organic milk is “honestly better” for my family.
Organic Valley Milk is 100% certified organic and is free
from antibiotics, pesticides, and growth hormones. We drink
a lot of milk at our house, and I like the idea of giving
my children something that is so good for them. I decided
the extra cost was definitely worth it. Plus, my kids will
be the first to tell you that it tastes better too!
For “back to school,” we’re now offering
our Organic Valley Milk
in single-serve 11-oz. cartons. There are available in both
white and chocolate, reduced fat 2%. To introduce this new
size and make it easy for you to try it at your house, we’re
lowering the price to 49¢ for the whole month. So pickup
something that’s “honestly better” for your
whole family and give it a try. You’ll be glad you did!
SPECIALTY
CHEESE
Passionate About Cheese
“How can you govern a country which has 246 varieties
of cheese?”
– Charles De Gaulle, in “Les Mots du General,”
1962
Le Generale would have found the Specialty Cheese Department
at DLM a real challenge since we actually carry over 300 varieties
of cheese. For David at Springboro, Les at Washington Square,
me,
and all the other cheese lovers at DLM, interesting cheeses
are our passion and delight. Our philosophy is to offer you
cheeses you know and love in the optimum condition. And we
love to share more interesting, flavorful cheeses from around
the world as we discover them.
My name is Randy Arnold and I am the Director of Specialty
Cheese for Dorothy Lane Market, based at the Oakwood store.
I have been in the retail industry for over 15 years now,
mostly in the wine and beer industry with the last couple
of years spent working in the DLM Specialty Cheese Department.
Born in Hawaii, I have spent most of my life living in Kentucky
until my wife finally moved me across the river a few years
ago.
I love too many cheeses to name here, but let me tell you
about one of my current favorites. It’s one that not
too many people are familiar with, a Dutch semi-hard Gouda
called Roomano. Roomano is a cow’s milk cheese with
a nutty butterscotch flavor and incredible finish. It is great
for grating on a summer salad or enjoying by itself with a
nice glass of Pinot Noir.
Also, be on the lookout for a new, organic cracker that we
love. Courtney’s Organic Fine English Water Crackers
are made from organic ingredients, are free of hydrogenated
oils, and are the best water crackers we’ve ever tasted!
They come in four unique flavors, and go very well with our
specialty cheese: Classic, Savory Herbs, Cracked Pepper, and
Sun-dried Tomato.
I enjoy meeting and getting to know my customers, so please
feel free to introduce yourself the next time you are in the
Oakwood store. Les, David, and the other cheesemongers at
DLM feel the same, so if there is anything we can do to make
your DLM experience better, please let us know!
- Roomano $12.49 lb save $2.00 lb
- 4.25-oz box Courtney’s Crackers $2.49
HEALTHY
LIVING
Back to School Nutrition
Am I the only one who feels like we really never had much
of a summer? It seemed like it just got going and then it
was gone. And here we are already, heading into fall and back
to school.
This morning, as I was packing my daughter’s favorite
lunch of nitrite-free Boar’s Head Ovengold Turkey Breast
on DLM’s Classic 10-Grain Bread, along with strawberries,
grapes, and crunchy tamari almonds, I was thinking back to
when the kids were very young. We have tried to instill healthy
eating habits from the time they started
school. Breakfast, which usually includes whole grains and
fresh fruit, has always been mandatory; nobody leaves home
without it. And I always included a daily multivitamin to
ensure balanced nutrition, especially for our busiest days.
I have loads of fruit and sliced vegetables on hand after
school for snacks. Steamed or sautéed veggies as well
as leafy salads are a given at dinner time. The American Cancer
Society recommends that we eat at least five servings of produce
daily, and I’ve recently read some startling statistics
about that. Did you know that 96% of kids under twelve, as
well as 90% of teenage girls fall way short of that minimum?
Only one in five Americans meets that standard, and obesity
levels are lowest among those who have a high intake of fruits
and vegetables. It’s interesting, though not surprising,
that consumption of bagged greens seems to be on the rise.
Sure, it’s the convenience.
So keep in mind that for a busy schedule, fresh fruit is
the fastest “fast food” available. And spending
a few minutes here and there slicing veggies to keep on hand
can help you and your family meet that 5-a-day requirement
and encourage a lifetime of good nutrition.
To supplement your diet, multivitamins are recommended and
certainly encouraged, particularly when your schedules are
crazy. And let’s not forget the importance of brain
nutrients, which are crucial for back-to-school success. Visit
the Healthy Living Department for substantial savings throughout
the month on multivitamins, as well as nutrients to support
cognitive functions, such as focusing, concentration, and
memory. Supplements are available for every member of your
family to enhance your active lifestyle.
SCHOOL
OF COOKING
September Classes
- Are You Ready for Some Football? (ages 11+)
Kick off the football season with this hearty tailgater
feast!
- Italian-American Classics
Classic Italian homestyle dishes made famous by the Mom
& Pop restaurants!
- Intro to Wok Cookery
Let Jack Zindorf “wok” you through the steps
of wok cookery.
- Art of Garnishing
Discover how easy it is to make radish roses and other simple
garnishes.
- Seafood Basics
Basic skills for selecting and preparing various fish and
shellfish.
- Hands-On Pies
Dottie makes a tender and flaky pie crust!
- Gluten-Free Cooking Basics
Tricks and techniques from A to Z for wheat-free, gluten-free
cooking.
- California Dinner Party
Explore in-depth the wines and foods of California.
- A Day in the Kitchen: Sauce Workshop
A three-part workshop on classic French and modern sauces.
- Decorating Cookies for Halloween (ages 8-11)
Decorating basics with fun Halloween cookies.
- Charleston Lowcountry Larder
Discover the robust flavorful dishes of the Carolinas’
lowcountry fusion cuisine.
- Apples Savory & Sweet
Use those juicy fall apples for more than dessert!
- Basic Cooking Series
A series of eight classes for cooks who are just starting
out.
- Knife Skills
Chop, dice, and julienne your way to culinary success!
For a complete listing of all classes, visit our School
of Cooking page.
Club DLM card is required
for all sale prices. Prices herein are valid through September
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.
Corn Pudding
with Cheddar and Chives
The following “comfort food” recipe is
a delicious addition to any fall menu. Adapted from O, The
Oprah Magazine, August, 2003.
- 4 slices white bread, crusts removed
- 5 eggs, slightly beaten
- 1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- 1 cup heavy cream
- 1 tsp minced garlic
- 1 Tbsp kosher salt or sea salt
- 6 ears corn, kernels removed (or 4 ½ cups frozen
corn, thawed)
- 2 cups (8 oz) shredded cheddar cheese, divided
- 1 medium onion, chopped
- 1/4 cup chopped chives
- 1/2 cup milk
Preheat oven to 325º F. In a food processor, pulse bread
until large crumbs form. In a baking dish, combine bread crumbs,
olive oil, and garlic. Bake 7-12 minutes until golden and
slightly crisp. Remove from oven and let cool.
Butter a 9x13-inch baking dish; set aside. In a large saucepan,
combine corn, onion, and milk. Bring to a boil, reduce heat,
and simmer five minutes.
Remove from heat. Add eggs, cream, salt, 1½ cups cheese,
and chives. Stir well and pour into buttered baking dish.
Bake 30 minutes. Top with bread crumbs and remaining 1/2 cup
of cheese; continue baking 20-25 minutes, or until knife inserted
in the middle comes out clean. Serve hot. Makes 10-12 servings
Per Serving: 289 calories; 59% calories from fat; 19g
total fat; 10g saturated fat; 137mg cholesterol; 737mg sodium;
19g carbohydrates; 11g protein
Apple Cake
This moist cake is great as coffee cake or dress it
up for dessert with a scoop of vanilla or cinnamon ice cream.
Adapted from Perfect Cakes by Nick Malgieri.
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 ½ tsp baking powder
- 1 Tbsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 6 large Golden Delicious apples (about 3 lbs), peeled,
halved, cored, coarsely grated, and sprinkled with 1 Tbsp
lemon juice
- 3/4 cup sugar
- 1/2 cup canola oil
- 1½ tsp vanilla extract
- Confectioner’s sugar, for finishing
Preheat oven to 350º F. Line a 9x13-inch baking pan
with buttered foil that extends an inch or so above the rim
of the pan. Combine flour, baking powder, and salt in a bowl,
mixing well. In a separate large bowl, whisk the eggs to break
them up, then whisk in 3/4 cup of sugar, oil, and vanilla.
Using a rubber spatula, stir in the flour mixture.
Place half of the mixture in the prepared pan. With a floured
hand, press it into an even layer. Cover the remaining mixture
and chill in the freezer, for about 20 minutes, until firm.
Meanwhile, combine the 1/2 cup of sugar and cinnamon, mixing
well. Sprinkle the apples with half of the cinnamon sugar
and spread them evenly over the cake in the pan. Grate chilled
cake mixture through the coarse holes of a box grater over
the apples. Avoid pressing down or moving the mixture around
too much to avoid compressing it. Sprinkle the top with remaining
cinnamon sugar.
Bake for about 1 hour, or until the top of the cake is crisp
and deep golden and the apples are bubbling. Cool in the pan
on a cooling rack. To unmold, lift the cooled cake by the
foil onto a cutting board, then slide the foil out from under
the cake. Cut the cake into two-inch squares, and just before
serving dust with confectioner’s sugar. Leftovers are
best reheated and cooled before serving. This cake also freezes
well. Makes 24 servings
Per serving: 176 calories; 26% calories from fat; 5g total
fat; < 1g saturated fat; 18mg cholesterol; 85mg sodium;
30g carbohydrates; 3g protein
DLM
School of Cooking Favorite!
Roasted Corn & Crab Bisque
Another terrific recipe from guest
Chef Tim McGrath. Be sure to check out Tim’s classes
this October at the Dorothy Lane Market School of Cooking.
- 4 ears of corn, shucked and silk removed
- 1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- 1/4 tsp kosher salt and white pepper
- 2 Tbsp unsalted butter
- 1/4 cup shallots, minced
- 1/2 cup celery, small dice
- 1/4 tsp kosher salt and white pepper
- 1/4 cup Amontillado Sherry
- 4 Tbsp flour
- 2 cups Bowman & Landes Chicken Broth
- 2 cups Glace de Fruits de Mer Gold (More Than Gourmet
Classic Seafood Stock )
- 1 cup heavy cream
- 1/2 pound lump crab meat, picked through for shells
- 2 Tbsp fresh dill, chopped
Preheat oven to 400º F. Rub corn with olive oil and
season with salt and pepper. Roast corn for 30 minutes turning
every 5-7 minutes. Allow to cool, then cut kernels off cob.
Place cobs in pot with chicken broth and fish stock. Simmer
together while preparing soup.
In a 7-quart pot, sauté shallots and celery in butter
until translucent. Add salt and pepper, mixing well. Stir
in flour until well blended. Cook over high heat for one minute.
Add sherry and stir well. Remove cobs and strain stock into
soup, stirring continuously prevent lumps. Cook soup for about
20 minutes over medium-low heat. Stir soup occasionally to
prevent scorching. Stir in corn.
Prior to serving, add cream and heat through for about two
minutes. Divide crab evenly and place into heated bowls. Ladle
soup into bowls and sprinkle with dill and serve. Optional:
At time of service, spritz a little sherry floated on top
of the soup at the table. Makes 6 to 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 September,
each time you use your Club DLM card you will be given a chance
to win...
- 4 Tickets to the Ohio Renaissance Festival ($60.00 value)
- 2 Tickets to La Boheme at the Schuster Performing
Arts Center ($125.00 value)
- $40 Gift Certificate to Buffalo Wild Wings Grill &
Bar
One set of prizes
will be awarded at each store location
unless otherwise specified. No purchase necessary to enter.
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Bakery
