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October 2003 Market Report
A
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Fabulous New Organic
Appennino Parmigiano-Reggiano
When Beatrice and I walked up to the shop,
I had a New York flashback (I lived in the Big Apple for six
years). It was about 1 p.m. and I was standing in front of
Antica Salumeria Giuseppi Giusti, one of Italy’s most
famous delis, sealed up by one of those impenetrable metal
gates. Staring at that gate, I was 24 again, anxiously awaiting
the deli to open for my newspaper, bialy, and black coffee
in that blue paper cup with the Greek design. I snapped out
of my daydream when the metal rattled and I heard a voice
say in Italian, “Ecco, Beatrice, Signore Mayne…avanti!”
(there you are…come on in). The voice belonged to Mr.
Adriano Morandi, and like two anxious kids meeting Willy Wonka,
Beatrice and I stepped under the half-raised gate into his
small but renowned salumeria. The deli, strange as it may
seem to you and me, closes at noon daily so that the Morandi’s
may serve a few fortunate lunch guests. Once inside, our eyes
and noses were filled with the sights and scents of cheeses,
balsamic vinegars, and glorious examples of Prosciutto di
Parma hanging like trophies above our heads all around. After
all, we were in Modena, home of important Roman history (in
43 B.C. Modena was the site of hostilities between Brutus
and Mark Antony), fast cars (Ferrari and Lamborghini), and
really great food.
Modena sits in north central Italy in a fertile
watered region. One of the things that makes travel in Italy
so much fun is the incredible variety you have between relatively
short distances. Contrast Tuscany, for example, with the area
around Modena. Tuscany is only a few hours away by car to
the south. Toscana feels
like Northern California with a hot, drier climate suited
to the production of fabulous wines, olive oils, and sheep’s
milk cheeses (sheep do much better in dry, sparse grazing
than cows.) Modena and the surrounding provinces of Reggio
Emilia, Parma, etc, feel less like Napa and more like Ohio
with its colder winters and hot, but humid summers. What the
Modenese lack in wine making, they make up for in vinegar:
Aceto Balsamico Tradizionale di Modena. Every meal may not
include olive oil as in Tuscany, but in Modena you would be
hard pressed to pass a day without a thin slice or two of
some flavorful salt-cured ham—usually Prosciutto di
Parma. You won’t find as much sheep’s milk cheese
around Modena, but what you will encounter in nearly ever
corner shop, restaurant, and home fridge are large hunks of
irresistible cow’s milk cheese: Parmigiano-Reggiano.
Parmigiano-Reggiano. That was my reason for
spending a day in Modena this past July. Thanks to our well
connected friend from Milan, Beatrice Orlandini, who had first
introduced me and others from DLM to Morandi a few years ago,
Salumeria Giusti is always a stop on any trip to Italy. Why?
Inspiration, learning, and foods so flavorful you can still
recall the taste months later. On this trip, Beatrice had
set up a lunch meeting (Yippee!) at Morandi’s place
with his supplier of Parmigiano-Reggiano. Once Beatrice and
I entered the Salumeria, we walked past the vinegars, sauces,
cheeses, and “trophies,” to a passageway behind
the deli counter. We passed the kitchen where the smiling
Mrs. Morandi was cooking up ravioli and then stepped down
to the little dining room with stone walls ensconced behind
the deli. (This famous little room has been the subject of
many food writers including articles in the The New York Times
as well as the July 2003 issue of Travel + Leisure.) Sitting
there at one of the two tables set for lunch that day was
a dentist from New York and his family. We sat down with a
cheesemaker (casero) to a lunch of tender veal with an onion
compote, ravioli made from scratch just half an hour before
(yes from flour, eggs, and water), and copious chunks of Parmigiano-Reggiano.
As we ate, we talked about cows, farming, tradition, and opera—Luciano
Pavarotti is a legendary fan of this cheese. After lunch we
thanked Mr. Morandi for his kindness and headed for the farm.
I was psyched.
We followed the cheese guy out of Modena;
he in his BMW, we in our Ferrari…OK…it was a Volkswagen,
but I drove it like a Ferrari. We exited the city and entered
the beauty of the surrounding farmlands. Curvy roads led us
past well maintained pastures on the hillsides; topography
similar to Southern Ohio/Northern Kentucky, but with less
trees and rocks. We finally ascended a steep gravel driveway
that led us to the barns, production facilities, and a little
retail cheese shop.
The tour started with seeing the cows. These
beautiful, docile creatures produce the perfect milk for cheese
making, and each one is pampered from birth. I saw how they
live, how they eat, and how they are milked. The humans, as
I mentioned, eat quite well around Modena. The cows don’t
do too bad either, living on a diet of the rich organic grasses
and feed from their immediate surroundings.
Our new Organic Parm is made from raw organic
milk, and it’s very nutritious. The natural enzymes
and healthy bacterial flora present in the milk are not only
vital in turning the milk into cheese, they make it a very
digestible, healthy food for us. I’m running out of
room to describe the entire process here, but briefly, here
is how the cheese is made. The fresh milk is put into large
copper vats, where a small amount of rennet and starter culture
is added. The milk is stirred and soon begins to coagulate.
At the precise time, the casero lifts the curd out of the
vat with a big strong cloth, cuts it into two large pieces,
then puts each piece into a mold. The mold is then salted
(by being dipped in brine), then goes
to the aging room. As it ages, the wheel is turned and cleaned
periodically. After 18 to 24 months, the cheese is ready to
eat.
By the end of the day, not only had I eaten
well, and taken in some incredible scenery, I learned a bit
more about Parmigiano-Reggiano: A great wheel is not perfectly
flat on the side; it bulges a little. The color of the cheese
should be neither white nor yellow, but straw colored. The
aroma should be very clean. The cheese should be tasty but
not too “piccante,” or spicy, and should dissolve
easily in your mouth and be slightly creamy, punctuated by
those little crystals of protein. When you finish a piece,
there should be depth of flavor and perfume, but little or
no aftertaste (Italians in-the-know prize the “pulita”,
or clean aftertaste). You will find all of these things to
be true with our exclusive Organic Appennino Parmigiano-Reggiano.
In fact, it will certainly be on of the best cheeses you will
ever taste!
Parmigiano-Reggiano Appennino Biologico (Organic)
is the product of the Santa Rita Cooperative of 13 family-run
farms at about 800 meters above sea level. The milk from their
395 cows produces about 135 tons of cheese annually (very
small production by modern standards). All feed is produced
on the farms and production is under the organic guidelines
of Italy’s Associazione Italiana per L’Agricoltura
Biologica (AIBA). The guarantee of quality comes from a certification
of the Sistema di Qualità Uni en ISO 9002. In other
words, this cheese has incredible pedigree to back up its
superior flavor. Over 90% of Italy’s Parmigiano-Reggiano
production comes from large operators in the Po River valley.
However, the mountain producers of our Organic Appennino Parmigiano-Reggiano
are unique in that they continue to produce high quality
Parmigiano-Reggiano in the area of origin using artisan methods
in smaller family-run operations.
I’m not going to try to tell you all
the ways you can enjoy this truly great cheese. I’m
sure you already know about grating it over hot pasta, soups,
salads, in sandwiches, and using it in recipes. What I will
tell you is, as Weird Al Yankovic once put it so eloquently,
“Eat it. Just eat it.” Indeed, simply eating Parmigiano-Reggiano
of this caliber by the chunk is a singular pleasure. Whether
you respect food traditions centuries old, or you’re
on the Atkins diet, or looking for an easy snack for your
child, try this cheese. Or maybe you want an elegant end to
a fancy meal, or simply want to treat yourself, then a chunk
of our new Organic Appennino Parmigiano-Reggiano is your easy
ticket to some of the best flavor in the world! Stop by any
of our Cheese Shops soon and ask Randy, Les, David, et al
for a taste, and pick up a chunk.
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
Real Maple Syrup
Some of my favorite products discovered at the New York Fancy
Food Show in July were the maple sugar products from Highland
Sugarworks in Vermont. When I first tasted their maple butters
I immediately thought that I would have to have this to spread
on the gingerbread cookies that I bake every year during the
holidays. It is creamy and rich (and dairy free). The maple
butter is made by boiling down maple syrup to a higher sugar
content, cooling it, and finally whipping it into a creamy
consistency. Use it like honey on pancakes, muffins, and scones.
I was amazed to learn that it takes 40 gallons of sap to produce
one gallon of maple syrup. What I like best about maple syrup
is that maple sugar is a natural (not refined) sugar and contains
many trace minerals such as potassium, calcium, and magnesium.
I am planning to incorporate the granulated maple sugar into
some of my holiday cookies. Try drizzling the cinnamon- or
vanilla-infused syrups over ice cream or sweeten a bowl of
oatmeal for a real treat!
New! Agrimontana “Extra”
Preserves
The depth of fruit flavor of these Italian preserves will
blow you away. They are made in Italy’s Piedmont region
in the north from premium Italian fruit and just a touch of
sugar. For a jam to qualify as “Extra,” it must
be at least 45% fruit. These guys however, have molto more—between
70 and 95%, depending on the flavor. The result is jam so
yummy you could eat half the jar with a spoon. (I know someone
who did this. His initials are ME.)
We are able to bring you this extraordinary line thanks to
our friend and fellow food fanatic from Northern Italy, Andrea
Tosolini. Be sure to try them when he visits us on the weekend
of October 24 to 26, and pickup a few jars for yourself. As
far as flavors, choose from Strawberry, Sour Cherry, Raspberry,
Blueberry, and Blackberry.
WMF Utensils
 Summer
has passed and the fall baking season is now upon us. Make
sure you’re ready with WMF Kitchen Utensils. Whether
you’re baking that special dessert or preparing your
holiday feast, the right utensils make the meal more enjoyable
to prepare.
WMF kitchen utensils are guided by three basic principles:
innovation, function, and design. The result is a range of
exquisite products, which are made from only the best materials
and finished to the highest standards of craftsmanship.
Come and see what WMF has in store for you. All WMF products
will be 20% off for the month of October at our Oakwood and
Washington Square locations.
The Fruit of the Boot
Imagine traveling around Italy with the sole purpose of discovering
and of course, eating great food. No time? No funds? No problem.
All you need to do is hook up with the “brotherhood.”
By brotherhood, I mean Confraternita Fondamenta del Gusto,
or loosely translated “Brotherhood of Taste.”
This is a group of artisans from all around Italy who got
together in an association to encourage the discovery and
enjoyment of Italian regional specialties. To give you an
idea of what they are like, these guys, on a business trip
to NYC last summer, eschewed staying in a fancy hotel. Why?
So they could rent a house in Jersey instead and cook up a
feast every night. We were put in touch with these artisans
by Andrea Tosolini, who now imports the very special products
of the Confraternita.
So what kinds of goodies are here now for you to taste? From
Veneto in the north we have Jada Selezione, handmade breadsticks
made from extra-virgin olive oil and fine Italian flour. From
Apuglia, the heel of the “boot,” look for the
exceptional pantry items made by Sapori del Salento, including
an incredible organic tomato sauce as well as charcoal grilled
lampascioni (Italian wild onions). From way down in Pantelleria,
an idyllic vacation spot between Sicily and Africa, you can
experience some of the worlds’ best caper products,
including a caper sauce that is great over toast or roast
meats, and a caper pesto. And finally, take a stop in Rome
for dessert with light irresistible cookies from Di Ciaccio,
made with simple good ingredients. To complete the experience,
stop in and meet Andrea and taste these foods when he visits
us on the weekend of October 24 to 26. Then pickup a few items
and mangia!
BEER
& WINE
CL 2001 Pinot Noir, Napa Valley
This California winery has produced some really
marvelous wines from Sonoma in the past, and this Napa Valley
effort is really impressive for the value! Basket pressed
and fermented in French oak barrels, this wine is full of
ripe strawberry fruit with great balance and length. There
is a kiss of oak mixed with hints of rose petal. Do not miss
this beauty…only 400 cases made! $15.99
Kim Crawford 2002 Chardonnay
Winemaker Kim Crawford makes this elegant, un-oaked
Chardonnay in Marlborough, New Zealand. Full of ripe grapefruit
and passion fruit, there is a creamy texture to the mouthfeel
and a long, lingering finish. Perfect with bass, tilapia,
or trout. $15.99 saves $2.00
BAKERY
New! Tuscan Flat Bread
If you’ve ever been to Italy, you may agree with me
that, in general, the food is great. That is, with one exception…the
bread. It’s easy to find bad bread in Italy. Sorry to
all my Italian amici, but the mealy, poor crusted, flavorless
bread common in Italy is as poor as any normal supermarket
bakery bread you find in the local behemoth chain store.
This poor quality, thankfully, doesn’t apply to all
bread from Italy. In fact, if you visit the right Italian
bakers, you can find crusty, flavorful bread as good as anywhere.
For example, Tuscany still has some good artisan bakers, whose
bread was the inspiration for our now very popular Pane Toscano.
 We
didn’t stop with that. Why not? For one thing, Alex
Zanetti, my buddy from Tuscany, tired of my bellyaching about
pane italiano, kept telling me about this incredible tiny
bakery in the ancient walled hilltop Tuscan town of Lucignano.
It’s an unassuming little bakery, with nary a sign to
announce its existence. But the only “sign” this
guy needs is the aroma wafting out of his little doorway into
the street. The name of the bread causing all the fuss is
schiacciata. It is flat and circular, shaped kinda like a
Frisbee, has a golden hue and slightly shiny surface. Unlike
many Italian breads, this one is salted, and the shine comes
from a brushing of extra-virgin olive oil.
The owner of the shop was kind enough to show us all his
ingredients and production methods, and he let me sample all
I wanted of his unique bread. During my stay in Tuscany, I
munched on the treasured bread of this little bakery every
day. I ate carefully and took notes. I thought…if they
can do it in Tuscany, then why not Ohio? After all, we have
access to great ingredients,
large European hearth ovens, and most importantly, a cadre
of very skilled artisan bread bakers at DLM.
To develop it, our bakers ran through several test batches
to get approval of the pain-in-the-rear taste tester (yours
truly). But finally, just like the Ohio State Buckeyes (Bread
Production Manager Mike Miller is a rabid fan), we got it
right in the end. We have been in production for a few weeks
now, and we are extremely proud of our creation. It’s
just like the schiacciata from Lucignano: golden, round, relatively
thin, and very chewy, enhanced by the flavor of extra-virgin
olive oil (Tuscan, of course), and sea salt. The only difference
is the name. Instead of troubling you with the Italian name,
we call ours by the name of its origin and shape, Tuscan Flat
Bread. Enjoy this new sensational bread on picnics, along
with cheeses, or with plates of steaming pasta. And a sandwich
of mozzarella, Prosciutto di Parma, and marinated tomatoes
with this bread…a dream. Be sure to try our new Tuscan
Flat Bread. It is authentic. It is flavorful. It is marvelous.
FROZEN
Food For Life
How about a nice slice of flourless toast? That’s exactly
what I had this morning, topped with some awesome Agrimontana
Blueberry Preserves from Italy along with my organic eggs
(lightly fried in extra-virgin olive oil of course), and a
couple slices of DLM uncured bacon. It was a great breakfast,
and I feel like a million bucks. But seriously…flourless
bread? Food For Life Baking Company not only boasts flourless
breads, but flour-free tortillas, burger buns, and more. So
what’s the deal? Convinced that less refining yields
higher nutrition, Food For Life has found a way to make bread
directly from grains using a special sprouting process.
The grains are sprouted in water where beneficial enzymes
are activated in order to make them release all the vital
nutrients they store. The freshly sprouted grains naturally
abound in fiber, bran, vitamins, and minerals. Once sprouted,
the grains are then carefully mashed, mixed in dough in small
batches and slowly baked into bread at a substantially cool
temperature so as to minimize any nutrient loss. The bread
is then alive in the sense that the original living grain
has experienced very little transformation.
The sprouting process also naturally increases the amount
of proteins inside the grains via the enzymes. Not only do
these breads provide a nutritious balance of proteins and
carbs, they also are an excellent source of health-giving
fiber.* Indeed Food For Life baked goods are a great way to
incorporate healthy, tasty breads into your diet. Oh…and
how do they taste? Flavorful, clean, and wholesome. They are
especially good toasted. Try them soon!
- Food for Life Breads $2.99 save up to $1.66
* For more information on the health benefits
of Food for Life Breads, go to www.foodforlife.com.
SEAFOOD
Fresh Alaska Red King Crab Has
Returned
 This
year’s season kicks off on October 15 and the outlook
is good news for all you crab lovers out there. Last year’s
quota was seven million pounds, and this year the Alaska Fish
and Game has more than doubled that to a whopping 15 million
pounds! The fishing will take about two weeks to fill the
quota with about 200 boats fishing around the clock. The whole
year’s supply of Red King Crab will be caught in this
short season. Almost all the crab gets frozen, but some gets
shipped out of Dutch Harbor fresh—never frozen. This
fresh crab is the sweetest tasting crab you will ever taste.
Product should arrive by the October 21 or 22 and will continue
until the first of November. A special treat this year will
be more fresh crab coming from a test boat sent out by the
Fish and Game to survey the harvest. Our processor has won
the bid for the crab coming from this boat in mid-November
giving us another two weeks of this once-a-year treat. Dipped
in hot butter or just eaten cold, this crab will make a believer
out of you!
HEALTHY
LIVING
Just Go Nuts!
I’ve gone nuts, and I love it. My family’s gone
nuts too, and they also love it. And we think everyone should
go nuts. Not crazy, mind you, just nuts. So, what gives, you
ask? What I’m talking about here are nuts (and seeds)
such as almonds, walnuts, pistachios, flax seeds, pumpkin
seeds, etc.
Nuts and seeds are whole foods that should be a part of a
healthful diet. They are chock full of nutrients like vitamins,
minerals, and amino acids (protein building blocks). They
are typically the best sources of the immune-enhancing antioxidant
vitamin E and contain the greatest quantity of fats of all
unprocessed
foods. Don’t let that scare you away though. Most of
the fats in nuts and seeds are in the form of omega fatty
acids.
Omega-3 fatty acids, for example, which we know carry a slew
of health benefits, are abundant in walnuts, flax seeds, and
pumpkin seeds. Almonds are a good source of calcium and may
help maintain healthy cholesterol levels. Along with pistachios
and brazil nuts, they’re also an excellent source of
potassium, and brazils are probably the richest food source
of the antioxidant selenium. Hazelnuts (filberts) are loaded
with magnesium and phosphorus, which work with calcium in
reinforcing bone density. Sunflower seeds, as well as the
beloved peanut (actually a legume), contain high amounts of
folic acid, needed for healthy homocysteine levels, which
is an amino acid associated with the risk of heart disease.
In many eastern cultures, nuts and seeds have been used medicinally
for centuries to treat conditions of the liver, lungs, brain,
digestive tract, and reproductive system. The seed is considered
the “spark of life,” a living and perfect food
with all the elements necessary for vitality.
Nuts and seeds can be eaten raw, of course, or lightly roasted.
Soaking them overnight, which initiates the sprouting process,
can make the fat and protein easier to digest. Because they
do have a high fat content, there’s no need to overindulge.
A small handful a day will provide a plateful of healthy nutrients.
And the good fats and protein can help satiate the appetite
and stabilize blood sugar.
Throughout the month of October, our entire line of Woodstock
nuts, seeds, dried fruits, and trail mixes are featured at
a 25% savings. This is a great opportunity to try some new,
delicious, healthful snacks, and stock up for holiday baking.
Just go nuts!
SCHOOL
OF COOKING
October Classes
Stellar Seafood Entrees
Chef David Glynn will share his collection of seasonal seafood
entrées perfect for entertaining.
All-American Dessert Buffet
Wow your guests with these recipes from Judith Fertig’s
new All-American Desserts.
Holiday Cookie Class
An annual favorite from Kathy Neufarth.
Sweet & Savory Soufflés
Dispatch Food Editor Robin Davis will teach you the tricks
for making impressive soufflés!
Chocolate Workshop
Chocolatier Ghyslain Maurais will share his expertise in the
art of chocolate.
The Perfect Cocktail Party—Australian Style
Australian wine and food pairing taught by Todd Templin and
Dottie Overman.
Hands-On Pastries
Chef Tim McGrath will pave the way for you in this hands-on
savory and sweet pastry class.
Upscale Entertaining
Chef Tim McGrath will share an exceptional menu perfect for
fall entertaining.
Roasting Basics
Dottie Overman will teach you how to prepare these special
entrées just in time for the holidays!
Brining & Planking 101
Discover how easy it is to add a dose of healthy flavor to
fish, poultry, and meats with Stephen Lee.
No Reservations Required
Cookbook authors Bev and John Shaffer will co-teach a lovely
fall menu perfect for entertaining.
Howlin’ Good Halloween (for ages 8-11)
Master Wizard Zebbie Borland will show you how to make spooky
and kooky Halloween party fare!
Do-Ahead Thanksgiving Dinner
Survive the holidays by preparing your Thanksgiving dinner
ahead of time! Taught by cookbook author and former editor
of Cook’s Illustrated magazine Pam Anderson!
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 October 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.
Caramelized Fall Fruit
Salad with Chicken
Adapted from Sunset
- 4 boneless, skinless, thin-sliced Wellington Farms chicken
breasts (about 1¼ lb)
- 2 Tbsp firmly packed brown sugar
- 1 1/3 cup rice vinegar
- Salt and pepper
- 1 cup orange juice
- 1 Tbsp olive oil
- 8 cups mixed baby greens (about 8 oz), washed and crisped
- 2 ripe pears (about 1 lb)
- 2 apples (about 1 lb)
- 1/2 cup chopped walnuts, toasted
- 1 Tbsp butter
- 2 oz blue cheese, crumbled
Rinse chicken and pat dry. Sprinkle lightly on both sides
with salt and pepper. Heat oil in a frying pan over medium-high
heat; when hot, add chicken and turn occasionally until pieces
are lightly browned on both sides (and internal temperature
is 170º F), about 6 to 8 minutes. Transfer to plate and
tent with foil to keep warm.
Meanwhile, rinse, peel, and core pears and apples. Cut each
lengthwise into 8 wedges. Add butter and brown sugar to frying
pan; stir over medium-high heat until butter is melted and
sugar is dissolved, about 1 minute. Add fruit and stir often
until beginning to brown, 2 to 3 minutes. Stir in vinegar
and orange juice, bring to a boil, and stir often until fruit
is fork tender when pierced and liquid is slightly thickened,
8 to 10 minutes.
Divide salad greens equally between four dinner plates and
top each with a chicken breast. Spoon hot fruit and liquid
over chicken and greens. Sprinkle evenly with walnuts and
blue cheese. Season with salt and pepper, to taste. Serve
immediately. Makes 4 servings
Per serving: 555 calories (36% calories from fat); 23g
total fat; 6g saturated fat; 103mg cholesterol; 297mg sodium;
51g carbohydrates; 40g protein
Sweet Potato Casserole
Adapted from a Stonewall Kitchen recipe
Ingredients:
- 4 slices white bread, crust removed
- 1/2 tsp vanilla
- 1 oz unsalted butter, melted
- 4 oz unsalted butter, melted
- 3 cups sweet potatoes, baked and mashed (about 2½
lbs)
- 1/2 cup sugar
- 2 eggs, beaten
- 1/2 cup Stonewall Kitchen Roasted Garlic & Onion Jam
- 1 cup caramelized onions (see recipe below)
Directions:
Preheat oven to 375º F. Process bread in a food processor
to make coarse crumbs. Spread breadcrumbs on a cookie sheet;
drizzle with 1 ounce of melted butter. Bake until toasted,
about 10 to 15 minutes. Decrease oven temperature to 350º
F.
In a large mixing bowl, beat together mashed sweet potatoes,
jam, vanilla, 4 ounces melted butter, sugar, and eggs. Lightly
grease a 9x9-inch baking dish, and pour mixture into dish.
Cover potatoes with caramelized onions. Sprinkle top with
breadcrumbs.
Bake uncovered for 30 to 40 minutes or until brown and bubbly.
Serve immediately. Makes 6 to 8 servings
Recipe tip: This dish can be made a day ahead up to topping
it with the caramelized onions. Cover and refrigerate. Remove
cover, top with breadcrumbs; then bake as directed.
Per serving: 563 calories (35% calories from fat); 22g
total fat; 12g saturated fat; 110mg cholesterol; 314mg sodium;
87g carbohydrates; 7g protein
Caramelized Onions
Ingredients:
- 1/2 oz unsalted butter
- 1/2 tsp salt
- 1 Tbsp olive oil
- 1/4 cup water or white wine
- 1 large sweet onion, thinly sliced (about 1 1/3 pounds)
Directions:
Melt butter and olive oil in a large skillet over low heat.
Add onions and sprinkle with salt. Cook over low heat for
up to 30 minutes, turning the onions several times. When onions
are very soft, increase the heat to medium and cook, stirring
constantly until well browned, about 15 to 20 minutes more.
Add liquid to deglaze by scraping the pan to dissolve the
browned bits. Makes 1 cup
DLM
School of Cooking Favorite!
Out-of-the-Ordinary Spicy Tomato and Cheese Macaroni
This is a main-course pasta; all you
need to go with it is a salad and warm, crusty Italian bread
from the DLM Bakery. Adapted from Betty Rosbottom, a popular
School of Cooking guest instructor and cookbook author.
- 6 Tbsp Vera Jane’s Extra-Virgin Olive Oil, divided
- 1½ cups chopped sweet onions
- 1 tsp finely chopped garlic
- (3) 28-oz cans Italian-style tomatoes, drained and coarsely
chopped
- 2 tsp dried basil leaves
- 1½ to 2 tsp crushed red chiles, divided
- 1/4 tsp freshly ground black pepper
- 1 tsp kosher salt
- 2 cups Bowman & Landes Chicken Broth
- 1 lb large macaroni, such as rigatoni or penne pasta
- 5 cups shredded plain Danish Havarti cheese
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1/3 cup pitted and slivered black olives
- 1/4 cup fresh basil or Italian parsley for garnish
Heat 3 tablespoons oil in a large heavy skillet over medium-high
heat. When oil is hot, add onions and garlic and sauté,
stirring for about 3 minutes. Add tomatoes, basil, 1 ½
teaspoons crushed red chiles, pepper, and salt. Stir well.
Add broth and bring to a low boil. Cook until liquid has reduced
and mixture is chunky. Remove from heat. Taste and add more
crushed red chiles, if desired. Sauce can be made ahead. Cool,
cover, and refrigerate. Reheat until warm before combining
with cooked pasta.
Cook pasta al denté according to package directions.
Drain well in a colander. Do not rinse. Place in a greased
2½ to 3-qt baking dish that can be used for serving.
Toss pasta with remaining 3 tablespoons oil.
Add warm tomato sauce to pasta and toss well to combine.
Add Havarti and toss again. Sprinkle Parmigiano-Reggiano over
top and arrange olives over pasta.
Place oven rack at the center position and preheat oven to
350° F. Bake pasta uncovered, until hot and bubbly, about
25 minutes. Remove and sprinkle with basil or parsley. Serve
hot. Makes 4 to 6 servings
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many
categories.
Monthly Prizes
Throughout the month of October,
each time you use your Club DLM card you will be given a chance
to win...
- Dinner for 2 at The Barnsider
($40.00 value)
- Gift Certificate for a One-Hour Home Cleaning from Merry
Maids
($64.00 value)
- One-Hour Microderm Abrasion Treatment at Mark Philips
Salon/Spa
($110.00 value)
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter.
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Bakery
