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For past issues of the Market Report,
visit our Market Report Archive!
January 2004 Market Report
A
PDF version is now available!
Really Good Finger Food
 Looking
for something different to snack on? Want to impress dinner
guests or friends coming over to watch the game? Sounds good,
but eating well is complicated, right? Not necessarily. In
fact, you can often enjoy great food with little or no preparation.
How? By choosing time-tested traditional foods that have lots
of flavor leave you satisfied with small portions. If you
are looking for interesting food that tastes good, a trip
to DLM is an adventure in flavor. Here are just a few examples.
Prosciutto di Parma with Breadsticks
When food celeb David Rosengarten was in town last year he
tasted our Unibon Prosciutto di Parma and proclaimed it the
best he’s ever had stateside. What makes this ham so special?
Many things, from the breed of pig used, to traditional salt-curing
(at least 400 days), to expert care through the entire process.
The flavor is a heady rush of sweet, salty, and musty nuances.
Get it sliced paper thin, and wrap the slices around breadsticks
(Jada i Prosecchini would be a good choice). If you like wine,
try it with a sparkling white such as Zardetto Prosecco. Or
try it with a fizzy bottled water such as San Pellegrino.
Unibon Prosciutto di Parma $17.99 lb save $1.00 lb
25.3 oz San Pellegrino for $1.09 save 20¢
Carrozzi Gorgonzola Dolce Drizzled with
Honey
Blue cheese and honey? Yep. Our fresh, creamy, dolce (sweet)
Gorgonzola from Italy is yummy indeed when drizzled with a
little honey. Cheap Gorgonzola can be grayish and have an
overly bitter bite. Our Carrozzi Gorgonzola has a peach color,
mellow scent, and is very smooth and creamy. Spread on toasted
baguette slices then drizzle the honey (try the Italian Agrimontana
honeys we sell in the Specialty Cheese Department).
Carrozzi Gorgonzola $11.49 lb
 DLM
Smoked Scottish Salmon with Crème Fraiche
This is a real treat—organic salmon from the cold, pristine
waters around Scotland’s Shetland Isles, smoked in the true
Scottish tradition. The result is the best-tasting smoked
salmon we have ever had, hence we put our name on it. It’s
succulent and tender (not mushy) with a sweet, smoky flavor
and clean aftertaste. Put a slice on a Bremner wafer, with
a dollop of crème fraiche (from our Specialty Cheese Department),
and dress it up if you like with a little sprig of fresh dill.
DLM Smoked Scottish Salmon $6.99 save $1.00
Luna Mercato Spreads and Crisp Veggies
Ed and Jennifer Vaughn of Louisville, Kentucky make every batch
by hand from really good ingredients such as Gouda, Gorgonzola,
and other traditional cheeses, sans preservatives or hydrogenated
oils. They deliver these irresistible homemade spreads to
us weekly, and our Deli is the only place in town you can
find them. For starters, try their best seller, Gouda Pecan.
All the spreads go great with crisp fresh veggies such as
carrots, celery, and broccoli.
Luna Mercato Spreads $4.49 save 50¢
 Chunks
of Parmigiano-Reggiano Drizzled with Balsamic Vinegar
Our Appenino™ Parmigiano-Reggiano is made from the milk of
cows who dine on the rich mountain grasses of central northern
Italy. This justifiably famous hard cheese is slightly salty,
creamy, and nutty, and has a clean aftertaste—the kind of
flavor that has you popping bite after bite. It’s great all
by itself eaten in broken off chunks, but for a twist, drizzle
it with a few drops of good balsamic vinegar. Try Villa Manodori
or better yet, one of our Wine Department’s selection of aceto
balsamico tradizionale (the high-end stuff long-aged in wood
barrels, with thick, super deep flavor, etc.) from either
Modena or Reggio Emilia.
Appenino™ Parmigiano-Reggiano $17.99 lb
Villa Manodori Balsamic Vinegar $31.99 save $4.00
 Ortiz
Ventresca Tuna on Toasted Rustic Country Bread with a Thin
Slice of Tomato-on-the-Vine and Fleur de Sel Sea Salt
“Ventresca” refers to the ventral loin of the tuna, or simply
the belly of the tuna. This part of the fish is like the prime
rib from the cow in that it is the most tender, succulent
part. Ortiz Ventresca Tuna from Spain is high in healthy Omega-3
fats as well. You will never think of canned tuna the same
after one bite. Just empty a whole can on top of a thick toasted
slice of our bakery’s Rustic Country, add the tomato and a
little sprinkle of our favorite salt, Fleur de Sel. Game,
set, match.
Croque au Sel Fleur de Sel $8.99 save $1.00
Ortiz Ventresca Tuna 110g $8.99 save $1.00
 Ghyslain
Chocolates
Ghyslain shares our view that great food is one of the joys
of life, which is probably why he’s not just a vendor but
a friend as well. His passion for quality is seen and tasted
in his chocolates, made fresh by hand using painstaking artisan
methods. Okay, you’re on a diet, but just one piece of Ghyslain
chocolate is completely satisfying and not all that naughty,
be it a single truffle or triple-dipped macadamia nut or passion
fruit-filled piece. Keep a stash of Ghyslain on hand, whether
at work or home, for an endorphin-releasing break to your
day.
Individual pieces $1.10 each
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!
MEAT
& SEAFOOD
Making Your Own Wings? Use Wellington
Farms Chicken
Many rumors abound regarding how Buffalo Chicken Wings became
so famous, so I went to the source for the real story – the
Anchor Bar Restaurant in Buffalo, New York. They tell us that
Dominic Bellissimo was tending bar when late that evening
a group of his friends arrived at the bar touting a ravenous
appetite. Dominic asked his mother, Teressa to prepare something
for his friends to eat. At about midnight, Teressa brought
out two plates she had prepared in the kitchen and placed
them on the bar. The aroma from the plates captured the attention
of Dom and his friends and everyone asked, “What are these?”
They looked like chicken wings, a part of the chicken that
usually went into the stock pot for soup. Teressa had deep
fried the wings and flavored them with a secret sauce. The
wings were an instant hit and it didn’t take long for people
to flock to the bar to experience this new eating sensation.
And history was made. Interestingly, and more recently, Buffalo
Wings made the list of the top 50 things that have changed
our lives. I don’t know about you, but I crave the spicy flavor
of those finger-lickin’-good wings.
Whether you bake them or deep fry them in peanut oil (my
preference for a crispy skin), purists know never to burden
them with breading! Try Frank & Teressa’s Original Anchor
Bar Buffalo Wing Sauce or warm a stick of butter and Tabasco
sauce (to your “heat” preference) and slather the wings with
as much or as little as you like. The more you slather, the
hotter the wing. Rounding off the menu with celery and bleu
cheese dressing doesn’t just make the platter look good, it
helps cool the burn. Pickup some Wellington Farms Chicken
Wings to make your own Buffalo Wings and your Super Bowl party
will be a winner!
BEER
& WINE
Domaine Du Tabatau 2001 Coteaux Du Languedoc
Wow! A newly imported southern French wine comprised of
Grenache, Carignan, Cinsault, and Syrah hand-crafted in small
lots by a pair of brothers, Bruno and Jean-Paul Gracias. The
wine’s distinct personality pays homage to the brother’s grandparents
as the name Tabatau means the child of the “tabataire,” the
village tobacconist. Bruno explains, “my grandfather was the
tabataire who had to abandon his vineyards after he was seriously
wounded at Verdun. For services to his country, he was granted
the Bureau of Tac at Salvetat sur-Agout.” The wine is full
of cherry and raspberry fruit with an inky color and smooth
almost velvety tannins. $12.99
Domaine Des Terres Falmet Cinsault
What a great wine value! A very small winery in the French
appellation of Saint-Chinian in the south of France, this
wine is 100% Cinsault from vines averaging 50 years old! Deep
blue/purple in the glass, this wine is full of brambly blackberry
fruit with silky tannins and herb nuances in the finish. Do
not miss this rare find! $10.29
BAKERY
Raisin Walnut Bread for Breakfast
My cousin Wally, who is one of my good buds,
was lamenting to me recently the difficulty of dropping a
few pounds. It’s easy to commiserate. After all, every morning
his coworkers proffer soft donuts and strong coffee. We’ve
all been there. After the quick fix, the blood sugar crash
and feeling of malaise makes it doubly tough to eat well the
rest of the day. The problem is little time, and few satisfying,
quick choices that are still healthy. The solution? There
are many: fresh fruit and yogurt come to mind quickly, but
let me tell you about another that is fast, healthy, tasty,
and very satisfying — DLM Raisin Walnut Bread.
Our Raisin Walnut is the perfect bread for winter—crusty,
textured, and full of flavor. We make it from scratch using
unbleached and unbromated (naturally aged) King Arthur Flour.
We add fresh orange zest and copious amounts of jumbo flame
raisins, golden raisins, and walnut halves. Just to give you
an idea how loaded it is with good things, before baking,
the mixture is equal parts by weight of filling to dough.
After baking in our stone hearth oven, each heavy, hand-shaped
loaf comes out hot, fragrant, and begging to be eaten.
For me, it’s the ultimate convenient winter
breakfast. About once a week, I go to the Bakery for a loaf,
and ask for it sliced. On those mornings when (more often
than not) I’m running behind, I just pop a slice in the toaster
and spread a dab of good butter, or better yet spread a teaspoon
of natural peanut butter, a teaspoon of DLM Preserves (blueberry
is my favorite), pour a cup o’ joe, and breakfast is served.
I feel satisfied for hours after such a perfect dose of healthy
carbs, protein, and fats. If you take a little more time,
as you can imagine, this bread also makes a hearty version
of French toast. This bread travels well, so if you have a
friend who lives far away, send them a nice winter present
of good bread. In any case, pickup a loaf for yourself soon,
and enjoy some soulful, satisfying bread. Available Thursday
through Sunday. $4.49 save 50¢
Back by Popular Demand…Le Pithivier*
 This
pastry is an irresistible marriage of a delicate croissant-like
crust and a light filling of heavenly almond cream. It is
named after the town where it originated in the Loire region
of France, and the roots of our recipe date back to the eighteenth
century.
We make it from scratch, combining the same feuilletage (puff
pastry) that you find in our true butter croissant with an
interior of almond cream, along with organic eggs, sweet high-fat
butter, and a little sugar. We keep the ingredients clean
and true. It’s marvelous. So authentic, so simple, so beautiful.
Were you to compare ours with one from the finest Parisian
pâtisserie, you would find no difference. Enjoy a wedge with
your morning coffee or as a light dessert. $8.99 save $1.00
*pronounced pee-tee-vee-ay
PRODUCE
Why You Should Get Your Fruit
and Vegetables at DLM
An Interview with José Manzano
 At
Dorothy Lane Market we take great pride in the appearance
and flavor of our fresh produce. The high level of quality
is no accident. Produce Managers Scott Zimmerman at Oakwood
and Ron Williams at Springboro, as well as company Produce
Director José Manzano, based at Washington Square, and a very
skilled staff, take great pride in offering you the most appealing
produce around.
José, a native of the city of Mérida in the
Yucatan peninsula of Mexico, has been with DLM since 1960,
and has been Produce Director for 24 years. His experience,
highly organized nature, and passion for excellence are reflected
in the beauty, selection, and quality of our fresh fruits
and vegetables. Here he answers a few questions about the
DLM Produce Departments.
How often is fresh produce delivered to the
stores? Seven days a week.
What is your opinion of organic produce? I think
organic produce is the safest to buy, and the benefits are
priceless. It’s good for our health and our environment.
What are some recent trends in produce? Organic
produce continues to be the fastest growing category in the
last ten years.
What are some recent additions to DLM’s selection?
Because of the growing demand and our commitment to organics,
we offer the largest selection around including loose and
bagged root vegetables, greens, and more. Some new items we
have recently added are Organic Red Fingerling Potatoes, Organic
Russian Banana Potatoes, José’s Pick – our line of freshly
cut fruits and vegetables, POM Wonderful 100% Juice in five
flavors, Bolthouse 100% Vegetable Juices, and peeled red and
white onions that are ready to use.
What are some of your favorite seasonal fruits?
In the summer my favorites are tree-ripened peaches and nectarines,
Driscoll’s Strawberries, King O’ the West Honeydew, and Del
Monte Gold Pineapple. In the fall, I look forward to Holiday
Red Seedless Grapes, as well as a number of new apples like
Honeycrisp, Cameo, Ambrosia, and Melrose.
With a lot of us eating more salad this time
of year, what does DLM offer in the way of fresh greens? In
addition to the large selection of loose organic greens, we
offer several excellent bagged salads. One example is the
heirloom salad called “mâche,” (also known as lamb’s lettuce)
from Epic Roots. We also have their newest salad, which is
mâche combined with colorful endigia and frisée called “Tre
Savore.”
Speaking of bagged salads, what else does DLM
offer? Besides those I just mentioned, we offer a wide selection
of quality conventional bagged salads in the top brands, as
well as the largest selection of Earthbound Organic salads
in the area.
Overall, why buy produce from Dorothy Lane Market
as opposed to other stores? We carry the top grades of the
top national brands in the premium sizes. And we always look
for the best flavor. (A couple of quick examples are our premium
apples and always-on-the-vine tomatoes.) We also feature premium
local produce when in season such as Ray Brentlinger’s sweet
corn, veggies from Dave Stoltz, and Frank the Tomato Man’s
home-grown tomatoes. To sum up, when you buy produce from
DLM, you can see the difference and you can taste the difference.
HEALTHY
LIVING
A Cleansing Resolution
The holidays have come and gone, leaving us with fond memories
of family, food, and fun. We’re also left with the cleanup
from visiting relatives, scattered pine needles, piles of
holiday dishes, and mounds of torn wrapping paper.
 Some
of you have approached me, sharing your holiday stories, particularly
about food. It seems that by straying from our usual diets
and indulging in holiday goodies for the last couple of months,
we’re left with a few extra pounds and lots of digestive complaints.
Maybe as we cleanup from our holiday cheer, we should consider
cleaning up our digestive tract.
Now, I know that internal cleansing, particularly of the
colon and bowels, is not your typical topic of conversation.
After all, how often do you offer information about your bowel
habits? And when was the last time you asked someone about
theirs? Actually, at our house (I can see my daughters rolling
their eyes), I ask that question on a regular basis. That’s
because the functioning of the lower digestive tract is one
of the most important tools the body has to build immunity
and prevent disease. We should all be talking about it.
 Just
imagine for a moment that we emptied our garbage disposals
only once or twice a week. Paints a messy picture, doesn’t
it? It would eventually pollute our living environment. The
waste elimination process in our bodies essentially works
the same way. If it’s not eliminated at least once a day,
waste builds up, polluting our internal environment. Then
we feel poorly, experiencing symptoms such as constipation,
gas, indigestion, heartburn, bad breath, headaches, lower
back pain, weight gain, low energy, and lowered resistance
to infections. When our colon is clean and healthy, we experience
an overall feeling of well being. We all know this.
Okay, now that we’ve talked about it, let’s consider a cleanse.
Although it’s not a complicated thing, it does require a tad
of discipline, but the payoff is enormous! Let’s say that
for the month of January we’ll try to eat as much whole food
as possible (no junk) with lots of vegetables, greens, and
fruits. No pop, just water (come on…it’s only a month!). Add
fiber from grains and seeds like oat bran or flax meal. Fiber
gathers debris in the lower digestive tract and moves it on
out. Most importantly, a probiotic (good bacteria) is crucial
for establishing healthy intestinal flora to help keep our
immune system regulated, aid nutrient absorption, and promote
regular elimination. If you do this for a month, you will
be amazed at the difference in how you feel.
In the Healthy Living Department, you’ll find a number of
cleansing aids to help get you “moving along.” Our knowledgeable
staff is happy to assist you in choosing an appropriate product.
(If you are taking medication, be sure to ask your doctor
if this is appropriate for you.) Check out the savings during
January on these products and other digestive aids. Believe
me, you’ll be glad we finally talked about it.
SCHOOL
OF COOKING
January Classes
All New Asian Wraps 4
A menu of all new Asian-inspired wraps!
Couples Cooking Together
Couples will have fun cooking together while preparing this
elegant five-course dinner menu.
Hands-On Pies
Learn the proper way to make a tender and flaky pie crust
with Dottie!
Low Carb Done Right!
If you think that low carb is the way to go, Marlene Koch
will show you the healthiest, most delicious way to cut carbs,
but not flavor, with easy to prepare recipes. She’ll share
the true nitty-gritty on the best way to eat healthy and lose
weight – all with great food!
Basic Cookery Series
A series of classes for cooks who are just starting out.
Online registration begins at 10 a.m. Wednesday, January
14. We think you will find this a very convenient way to register.
Just log onto www.dorothylane.com and click on the School
of Cooking link. This secure site will walk you through our
quick and easy registration process. For more information,
contact Deb Lackey, School of Cooking Director, at 434-1294
or cooking@dorothylane.com.
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 January 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.
Potato, Bacon, and Gruyère
Soup
Try this hearty soup on a cold winter evening. Serve
with a salad and crusty artisan bread. Adapted from Gourmet,
March, 1994.
- 4 slices DLM Bacon, chopped
- 3 medium onions, chopped fine, about one pound
- 3 cups Bowman & Landes Chicken Broth
- 3 ¼ cups water
- 1 ½ lbs Yukon Gold potatoes, peeled and cut into ¾-inch
cubes
- 1/4 cup flour
- 1/2 lb Gruyère cheese, shredded (about 2 ½ cups)
- 1 Tbsp Madeira, optional
- 1 tsp Worcestershire sauce
- 3 Tbsp minced fresh parsley
- Sea salt and freshly ground pepper
In a large saucepan, cook bacon over moderate heat, stirring,
until crisp. Spoon off all but one tablespoon of fat. Add
onions and sauté over medium-high heat, stirring, until pale
golden. Add broth and 3 cups of water and bring to a boil.
Add potatoes to soup, reduce heat, and simmer, covered, 10
minutes.
In a small bowl, whisk together flour and remaining 1/4 cup
of water until smooth. Add to simmering soup, whisking to
incorporate. Continue to simmer, covered, an additional 5
minutes.
In a blender, purée Gruyère with 3 cups of hot soup broth.
Return this purée to soup and add Madeira, Worcestershire
sauce, and salt and pepper to taste. Remove soup from heat.
Serve sprinkled with parsley. Makes about 10 cups
Per 1 cup serving: 203 calories (42% calories from fat);
10g total fat; 5g saturated fat; 29mg cholesterol; 168mg sodium;
18g carbohydrates; 13g protein
Brie and Canadian Bacon Appetizer
Try this for something different at your
Super Bowl party! Adapted from a recipe from Kitty Sachs.
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1 Tbsp flour
- 15 oz Nueske’s Canadian-Style Bacon
- 8 oz. Brie cheese, sliced into 25-30 pieces (to equal
number of bacon pieces)
- 1 DLM Artisan French Baguette, sliced
Preheat oven to 350º F. Combine pecans, brown sugar, and
flour in a food processor and pulse only until mixed. Place
bacon pieces on a cookie sheet with sides. The pieces may
overlap. Sprinkle pecan mixture on the bacon. Bake for 25-30
minutes or until lightly browned. Remove to a rack to cool.
To serve, place one slice of candied bacon on a baguette
slice and top with piece of Brie. Serve at room temperature.
Makes 25-30 appetizers
Per appetizer: 105 calories (40% calories from fat); 5g
total fat; 2g saturated fat; 15mg cholesterol; 261mg sodium;
9g carbohydrates; 6g protein
DLM School of Cooking
Favorite!
Orange-Scented Pepper and Coriander Crusted Salmon Fillets
Packed with lots of flavor and truly quick
and simple, Betty Rosbottom originally created this fantastic
entrée for Bon Appétit magazine.
- 4 Tbsp whole coriander seeds
- 1 Tbsp coarsely ground black peppercorns
- 1 Tbsp dark brown sugar
- Kosher salt
- 6 six-ounce salmon fillets, 1-inch thick, skin removed
- 4½ oz (5 Tbsp) unsalted butter
- 1 Tbsp canola oil
- 1/2 cup freshly squeezed orange juice
- 1 Tbsp balsamic vinegar
- 2 Tbsp freshly grated orange zest
- 6 strips of orange peel, 1/4-inch wide, for garnish
Place coriander seeds in a self-seal plastic bag and crush
well with a rolling pin. Place crushed seeds in a small bowl
with the peppercorns and brown sugar. Mix well. Set spice
mixture aside.
Generously salt both sides of salmon fillets, and then rub
spice mixture on both sides of each fillet, using about one
tablespoon per fillet. You may not use all the spice mixture.
Heat one tablespoon each of butter and oil in a large heavy
skillet over medium heat. When hot, add salmon and cook on
one side for 4 minutes. Turn fillets, and cook until crusty
on outside and just cooked through, 3 to 4 minutes more. When
done, remove salmon to a side dish and then cover loosely
with foil to keep warm.
Pour out cooking fat from skillet. Cut remaining 4 tablespoons
butter into small chunks. Place skillet over medium heat and
add orange juice, vinegar, and orange zest. Bring to a boil,
scraping up browned bits in pan, then swirl in butter. When
butter has melted into sauce, remove pan from heat. Taste
and season with more salt if needed.
To serve, place a pool of sauce on each of six dinner plates,
and place a salmon fillet on top. Garnish each fillet with
a strip of orange peel. Makes 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 January,
each time you use your Club DLM card you will be given a chance
to win...
- $60 Gift Certificate to Lincoln Park Grille
- One Dozen Roses from Our Floral Dept. ($39.99 value •
includes vase)
- $35 Gift Certificate to Hess Jewelers at Settler’s Walk
in Springboro
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter.
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Bakery
