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| March
is Irish Month at Dorothy Lane Market.
Join us as we celebrate food and drink from Ireland!
Important to the survival of any culture
is food. The tastes, smells, textures, and colors of the food
are important pieces of the puzzle. Food marks the seasons
and the celebrations of the year which attract family and
friends to bond together. Corned beef and cabbage is a part
of the Irish food culture. Before the days of refrigeration,
beef was salted down or brined during the winter months so
that it was preserved come springtime. In Ireland, this peasant
meal was served for Easter dinner after the long meatless
Lenten fast. Today more people in the U.S. eat this meal on
St. Patrick’s Day than in Ireland. Whether they do it
as a nostalgic reminder of their Irish heritage or just to
try and capture some of that “luck of the Irish,”
they are enjoying great food. Join us this month for culture,
great food, and some “luck of the Irish” as you
celebrate with Coleman Corned Beef and Irish Bangers and Bacon.
In celebration of the Irish culture we are
trying to capture some of those traditional tastes, smells,
and textures for you. Once again we will be making our own
Corned Beef. Choice cuts of Coleman Natural Beef Brisket and
Round have been brined in pickling spices and topped with
a blend of peppercorn and bay leaf to give you that traditional
taste. Cooked long and slow till fork
tender, the meat will retain a pink color even after cooking
due to the curing process fixing the pigment of the meat.
The smell of this meal slow-cooking with cabbage will give
any man, Irish or not, a healthy appetite.
Preparing an Irishman for the rigors of work
and challenges of the day demands a hearty Irish breakfast.
Irish back-bacon, or rashers, and Irish banger sausages served
with a side of mash was the breakfast of champions. Banger
sausage got the name from the fact that the sausage had tremendously
high-fat content and lots of bread or rusk for a filler. When
the sausage cooked, the fat was absorbed by the filler and
the sausage would swell, sometimes bursting the casing with
an explosive force. Start your low-carb breakfast with DLM’s
store-made Irish Bangers and Shannon Irish Bacon. Of course,
our sausage is made from lean du Breton antibiotic-free, all-natural
pork, so you will not get that explosive surprise, and the
bacon is as lean as it comes!
- Flat-cut Corned Beef Brisket made with all-natural
Coleman beef $5.99 lb
- Shannon Irish Bacon 8-oz pkg $5.99
- Store-made Irish Bangers $3.99 lb
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!
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| It’s Halibut
Time!
Alaskan halibut season has begun this month. It’s like
Groundhog Day to Alaskans marking the almost end of winter!
The supply should increase as the month goes on so add this
first-of-the-season treat to your menu. Large flaked and mild,
this white meat fish adapts well to any type of cooking. Get
the grill out of hibernation because the fresh halibut is
here to stay and is just the beginning of the wild Alaska
fish season. Market price
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| Starvedog Lane Cabernet
Sauvignon
I recently had dinner with John Edwards, owner and winemaker
of this fantastic winery in the Adelaide Hills of southeastern
Australia, and thought you would be hard pressed to find a
more impassioned person about his products! This Cabernet
Sauvignon is brimming with cherry, currant, mint, vanilla,
oak, and a well- polished finish. A superb effort and great
value that is begging to be paired with a juicy Coleman rib-eye!
$22.99 (Look for John to visit DLM in June.)
Barossa Valley Estate Chardonnay
100% Chardonnay from the Barossa Valley in southeastern Australia,
this wine is full of bright vivid tropical and stone fruit
while remaining a bit rich due to the partial barrel-aging.
Pair with a delicate piece of fish from our Seafood Shops
or a lightly spiced Asian dish. $11.99
Barossa Valley Estate Shiraz
Perfect with a grilled Coleman boneless Sirloin steak, this
Shiraz is chock full of bright currant and cherry fruit, subtle
spice and light smoky, cedar tones in the finish. $11.99
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| An Irish Specialty
from the Bakery to Make Your Eyes Shine
So last month I was visiting my friend Zane
in California, and over a gourmet breakfast of coffee and
donuts he asks me if I’ve ever heard of Irish soda bread.
Seems he had it on a plane somewhere and loved it, but hadn’t
seen it since. I quipped with a smile that he needs to move
to a sophisticated town like Dayton and visit “Dorothy.”
When it comes to baked goods, we take a lot of pride in offering
you premium flavor by using authentic, quality ingredients
and traditional methods. Check out, for example, our crusty
breads that we bake everyday in huge European hearth ovens,
or the DLM Patisserie where you find classic as well as avant-garde
pastries—all hand made from scratch by our talented
staff. When it comes to seasonal specialties, our bakers take
the same care and pride. This time of year we are pleased
to bring you the delightful, sweet, fulfilling bread from
the Emerald Isle: Irish Soda Bread.
Be sure not to miss this once-a-year Irish-inspired specialty.
We make it from scratch, of course, shaping each loaf by hand.
We use King Arthur flour, high-fat butter, and loads of currants.
Along with that we add buttermilk, sugar, caraway seeds, baking
soda, and sea salt. It’s so good that we have some customers
asking for it all year long. (Yes, I’m going to send
Zane a few loaves.) Take full advantage while it’s here
and have it with a glass of milk or your coffee in the morning.
And it’s just right with afternoon tea.
$3.79 each
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| A Few Recent
Finds to Tempt Your Palate
One of the most fun things we do at DLM is try
new foods, and one of the most effective ways we do it is
attending expositions such as the Fancy Food Show. Call it
the Cirque du Soleil for foodies. The most recent such event
was held in San Francisco in January where over a 1,000 vendors
sampled out some 50,000 specialty foods! Cheese Director Randy
Arnold, his wife Erin, and I attended and brought back a lot
of great stuff for you to enjoy as well. Off the top of my
head…some discoveries include Olivico’s luscious
olives from Peru, several exciting new cheeses from the Alps
(Tomme Crayeuse was one of my favorites), even Verjuice* from
Australia. We also had our palates tickled with a new yogurt
from Vermont made with the milk from…if you can believe
it—water buffalo! (see article on page 2) From northern
Italy, Amedei’s “Meditation” chocolates
are beautiful with friends and after-dinner wine. And Prosciutto
di San Danielle is a traditional salt-cured Italian ham, sweeter
and more delicate than the one from Parma, also from northern
Italy. We found value as well. One example is a big buy we
made on some little known, nicely balanced extra-virgin olive
oil from Chile: Casta de Peteroa. These are just a few of
our latest discoveries. Read on for a couple more things to
look for in the Grocery Department. Give them a try and have
some fun with family and friends!
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| Giorgio Baldi Pasta Sauce
When we placed our first order with Edoardo Baldi he was talking
on his cell phone and tending a large vat of fragrant sauce.
Edoardo (Giorgio’s son) makes the sauce himself in small
batches using the celebrated San Marzano tomatoes from Italy,
Tuscan olive oil, fresh basil, and other fresh herbs. Edoardo
prepares sauce in the morning, and in the afternoon creates
the desserts for the family’s famous Italian restaurant
in Santa Monica. I would challenge even the most die-hard
scratch-cook to imitate sauce this good.
18 oz $5.99 save $1.00 |
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| GuS Grown-up Soda
So you’re all grown up, but you still like soda pop
from time to time, but you want to avoid too much sugar, and
diet doesn’t fit the bill. What to do? If you have the
time, juice some fresh fruit, add soda water, and sugar to
taste. Or just buy GuS. Some enterprising young New Yorkers
took this very concept and created refreshing, interesting
“grown-up” flavors and called it Grown-up Soda
(GuS for short). They will quench your thirst without being
too sweet, and are all natural, sans caffeine, and Kosher.
Choose from Dry Meyer Lemon, Star Ruby Grapefruit, Dry Crimson
Grape, and Dry Valencia Orange.
4 pk, 12 oz $4.99
*unfermented juice of wine
grapes—the ultimate in cooking wine, or use it as you
would vinegar
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| New! Woodstock
Water Buffalo Yogurt by Star Hill Dairy
According to David Mueller of Star Hill Dairy in Vermont,
“there are 155 million water buffalo in the rest of
the world and almost none in the United States. Clearly, that
says something.” “Says what?” we ask. Is
Mr. Mueller implying that we are missing out on some rich
resource? You can find water buffalo from Burma to Beijing,
Bulgaria to Bogotá, but you would be hard pressed to
find one in Colorado or Wisconsin. In India, according to
one source, water buffalo produce 70% of the country’s
milk, as well as being a major source of that flavorful, inimitable
cooking fat known as ghee (clarified butter). In Italy, the
animal is responsible for a cheese produced near Naples, so
good (when it’s fresh) that you can eat it with nothing
else and be completely satisfied. You have probably heard
of it: mozzarella di bufala.
So why should we care about water buffalo? First, let’s
note that water buffalo are not American “buffalo,”
that is, bison. The two aren’t even closely related
genetically or in appearance. Water buffalo are those cow-like
creatures you see on Wild Kingdom whose horns resemble some
spunky 60s hairdo. Beyond their appearance, the thing that
distinguishes them is the rich milk they produce. Buffalo
milk, according to Star Hill, has 58% more calcium, 40% more
protein, and 43% less cholesterol than cow’s milk. Buffalo
milk also contains high levels of the natural antioxidant
tocopherol, as well as other important nutrients.
Thanks to the folks at Star Hill Dairy, this unique milk
from their herd of water buffalo over 200 strong translates
into some of the best yogurt we’ve ever tasted, not
to mention a noteworthy effort to make fresh, domestic buffalo
mozzarella. The yogurt is naturally thick and fluffy with
a nice snap of sourness that tickles your tongue and lets
you know that your tummy is in for a treat of healthy lactobacillus
acidophilus and friends. The plain Woodstock is, in a word,
fabulous, with a texture that reminds me of that wonderful
Yoplait Saveur d’Autre Fois from France that we had
off and on last year. The flavored Woodstock yogurts are also
clean tasting with appealing twists. My favorite, the Vermont
Maple is made with real Vermont maple syrup and spring water.
The Vermont Honey is the favorite of Food Celeb David Rosengarten,
whose latest book, It’s All American Food, I highly
recommend. David, endorsing the Vermont Honey, says it is
“so subtle, so sophisticated, so real-tasting, and it’s
in perfect balance.” Beyond those flavors, we also selected
Vanilla and Vermont Cappuccino.
Visit our Dairy Department soon and pick up some of these
dreamy new yogurts. And keep your eyes open for the fresh
buffalo mozzarella that we will be offering in the Specialty
Cheese Department. The mozzarella is made and shipped fresh
quickly to our order. We hope to see the first batch sometime
this month.
Woodstock Water Buffalo Yogurt 6 oz $2.29 save 30¢
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| Dorothy Lane Market®
All-Natural Turkey Breast
- Raised free of animal by-products, antibiotics, or added
hormones
- Free of artificial ingredients
- Free of MSG, starches, and carageenan
- Minimally processed
- Two flavors: Original Oven Browned or Basil & Herb
- Clean, true turkey flavor!
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| Old Brown Government
Java from Boston Stoker, an Extraordinary Coffee
Coffee sure has changed in our culture the past couple of
decades. I remember twenty years ago one of my Dad’s
friends debating the virtues of Chock Full o’ Nuts and
Folgers with Ray Hill (former DLM General Manager). My old
high school football coach, an expert at putting 16-year-old
boys through grueling practices, used to brag about running
water through used grinds to get an extra pot or two. Indeed,
this was a man who knew how to strain out “every last
drop,” whether it was his coffee or his linebackers.
Am I pining away for those days? No, I really don’t
miss the wind sprints, and I hardly ever drank coffee back
then except for the occasional necessity of a long road trip.
The availability of exceptional to us coffee over recent
history has followed the same growth curve of other food and
drink such as olive oil, wine, and cheese. It’s not
that the stuff of yesteryear is bad, but comparing canned
mass-produced coffee to Old Government Java is like comparing
boxed wine to Darioush California Cabernet or Kraft American
Cheese to Westcombe Cheddar from England. The past couple
of months I’ve been enjoying this very special cup of
coffee nearly every day thanks to Boston Stoker, that is,
the Old Brown Government Java. Recently, Don Dean of Boston
Stoker told me all about it while I sipped a cup.
The name comes from the practice of the Java government buying
up the surplus in bumper crop years and storing it for later
sale as “Old Government Java.” It was originally
created, according to The Coffee Review “to mimic the
flavor characteristics of the original Java coffee, which
was inadvertently aged in the holds of eighteenth- and nineteenth-century
ships during their passage to Europe.” According to
Don, who’s been tasting these javas for 30 years, most
of the time the aging simply made the coffee taste old. Not
very appealing, wouldn’t you agree? At its worst, he
says, “it tastes just like the warehouse floor.”
So why even mention it? Because, if the aging goes well,
the coffee beans develop into something complex, flavorful…irresistible.
In this case, the beans turn from green to yellow to a deep
brown color. The curing process mellows the beans making them
less acidic. The final product is a full bodied, syrup-like
smooth cup of coffee with unmatched flavor. When Don tasted
this particular batch of seven-year-old java, he got so excited
that he bought enough to last maybe two to four years (when
it’s gone, it’s gone). Don says that the coffee
will get even better as it ages, getting smoother, richer,
and more syrup-like. I think it’s amazing right now!
If you love the flavor of good coffee, stock up this month
on Boston Stoker Old Brown Government Java.
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| Whole Food Nutrition
Do you ever think about – I mean really think about,
the nutrients in the food you eat? When you bite into that
crisp juicy apple, does it occur to you that the rich pectin
content may help your cholesterol level? When you’re
chopping those cucumbers for your salad, do you realize you’re
adding plant chemicals that can help cleanse the blood and
intestines? When sitting in the DLM café on a cold
afternoon warming yourself with a bowl of our delicious vegetarian
black bean soup, do you stop to think that the beans are beneficial
to the kidneys and act as a diuretic? How about the skin-cleansing
benefits of blackberries, the estrogen-metabolizing properties
of broccoli, or the mood- enhancing effects of chili peppers?
Hmmm…never thought of it that way?
I think about this a lot, and not just because it’s
my job. I admit I’m just a little fanatical about what
I eat because nutrient-dense food makes me feel good, gives
me energy, helps maintain my weight, and prevents me from
getting sick. Even my favorite indulgence, dark chocolate,
contains antioxidants, which is a legitimate excuse to eat
it regularly. (By the way, our new luscious Health by Chocolate
bar, promoted for healthy skin, is packed with blueberry,
cranberry, and carotenoid nutrients. Yum!)
Seriously though, we should all be mindful that the food we
eat should provide absorbable nutrients to prevent illness
and disease. Our bodies know this. And the best sources of
those nutrients are whole foods, like whole grains, fruits,
veggies, fish, and lean meats. Processing and refining these
foods contributes to nutrient loss.
Now, since the body knows that whole food nutrition is the
best, wouldn’t it make sense that the vitamins we take
in supplement form also contain the absorbable nutrients similar
to those in whole foods? Sure, and the nutrients found in
our New Chapter line of supplements do just that. The New
Chapter philosophy is that molecules isolated from plants
and foods “act differently and do not equal the healing
power of the whole.” Using a process combining whole
food nutrients and probiotics (good bacteria), New Chapter
vitamins are considered “bio-active.” This means
that the body recognizes them as usable food so they are readily
absorbed. The New Chapter vitamins are also rich in plant
enzymes, making them easily digestible, even on an empty stomach.
Throughout the month of March, you’ll find savings on
New Chapter whole food nutrients as well as their herbal supplements.
The bottom line is better nutrition through better absorption.
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| SCHOOL
OF COOKING
March Classes
Louisiana Specialties
Jack Zindorf
Tuesday, March 2
6 – 9 p.m. • $55.00
Sushi Basics
Chef Carrie Walters
Wednesday, March 3 or
Thursday, March 4
6 – 9 p.m. • $55.00
Wild West Roundup (for ages 7 to 11)
Zebbie Borland
Tuesday, March 9
4:30 – 6 p.m. • $35.00
Lenten Fish Dishes
Robin Davis
Wednesday, March 10
6 – 9 p.m. • $60.00
Using a Mandoline: Springtime Salads
Chef Carrie Walters
Wednesday, March 17 or
Thursday, March 18
6 – 9 p.m. • $55.00
DLM Mexican Fandango (for ages 9 to 12)
Zebbie Borland
Tuesday, March 23
4:30 – 6 p.m. • $35.00
Cooking with Lamb
Dottie Overman
Wednesday, March 24
6 – 9 p.m. • $60.00
Artful Herb Flavors
Stephen Lee
Thursday, March 25
6 – 9 p.m. • $60.00
Brunch with Dottie
Dottie Overman
Tuesday, March 30
6 – 9 p.m. • $50.00
Spring Dinner California Style
Robin Davis
Wednesday, March 31
6 – 9 p.m. • $60.00
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 March 31,
2004. In the event of a typographical error, in-store prices
will prevail. All sale items are limit five with Club DLM
card.
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| Recipes
For a printable version of the recipes listed
below, click here.
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| Irish
Stew
Have a loaf of crusty bread on hand to sop up the gravy
from this hearty stew. If possible, make it ahead of time
and refrigerate because it’s even better the second
day.
- 1/2 cup flour
- 2 tsp salt
- 1/4 tsp pepper
- 3 lbs lamb, cut into 1 ½-inch cubes
- 3-4 Tbsp olive oil
- 2 cups sliced onions, about a half pound
- 1 ½ cups water
- 14.9-oz can Guinness Stout
- 4 medium potatoes, about 2 lbs, peeled and cut into 3/4-inch
pieces
- 1 lb carrots, scraped and cut into 1/2-inch slices
- 2-3 turnips, about 1 lb, peeled and cut into 3/4-inch
pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup chopped fresh parsley
Blend flour, 2 tsp salt, and 1/4 tsp pepper. Dredge lamb
in the flour mixture. Heat 2 Tbsp of oil over medium-high
heat in a large skillet. Add meat to the pan in two batches,
browning meat on all sides, adding an additional tablespoon
of oil between batches. Transfer meat to a heavy stockpot.
Cook onions in the same skillet adding up to a tablespoon
of oil, if necessary, until onions are golden brown, about
4 minutes. Add onions to the meat. Add water to the skillet
and stir to scrape up any browned bits. Add to pot along with
the Guinness. Cover pot tightly and simmer for 1 ½
hours. Add potatoes, carrots, turnips, sea salt, pepper, thyme,
rosemary, and parsley. Cover and cook an additional 20 minutes
or until vegetables are tender. Adjust seasonings. Makes 6
servings
Per serving: 620 calories (30% calories from fat); 21g
total fat; 6g saturated fat; 147mg cholesterol; 1642mg sodium;
51g carbohydrates; 52g protein
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| DLM
School of Cooking Favorite!
Swordfish with Balsamic Glaze
- 4 oz (8 Tbsp) unsalted butter
- 1 Tbsp honey
- 4 (6-oz) swordfish steaks, 3/4-inch thick
- 1 Tbsp Maille Dijon mustard
- Vera Jane’s Extra-Virgin Olive Oil
- 2 Tbsp capers, drained
- Salt and freshly ground pepper
- Chopped tomatoes
- 1/4 cup Aunt Angie’s Balsamic Vinegar of Modena
Simmer butter in heavy medium saucepan over medium heat until
deep golden brown, swirling pan occasionally, about 5 to 6
minutes. Remove from heat and set aside.
Brush fish with olive oil and season with salt and pepper.
Heat a heavy large skillet over medium-high heat. Add swordfish
steaks and sear just until opaque in the center, about 4 minutes
per side. Remove pan from heat and let cool while transferring
fish to a serving plate. Tent loosely with foil to keep warm.
Deglaze the pan over low heat with balsamic vinegar (make
sure your pan has cooled off a bit – if it’s too
hot, the balsamic will burn). Whisk in honey and mustard adding
brown butter to taste at the end. Season to taste. Spoon sauce
over fish and garnish with capers and chopped tomatoes. Makes
4 servings
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| DLM
School of Cooking Favorite!
Rumpledethumps
This tasty colcannon from the Moosewood
Restaurant’s cooking class serves equally well as a
luncheon or a side dish.
- 2 to 2½ lbs potatoes
- 1/4 tsp mace
- 2½ cups chopped cabbage
- Salt and freshly ground black pepper, to taste
- 2 leeks, washed and chopped
- 3/4 cup hot whole milk
- 2½ cups coarsely chopped broccoli
- 1½ cups grated Tillamook sharp Cheddar cheese
- 3 oz (6 Tbsp) unsalted butter, divided
Peel the potatoes and cut into chunks. Boil in salted water
for 15 minutes or until easily pierced with a fork. Meanwhile,
steam the cabbage, leeks, and broccoli until tender.
Melt 1 oz (2 tablespoons) of butter and stir in mace. Mix
seasoned butter into the steamed vegetables and season to
taste with salt and pepper.
Drain the potatoes. Add hot milk and mash. Add 1 oz (2 tablespoons)
butter and mash. Stir in the seasoned vegetables and mix evenly.
Season with salt and pepper. Spread in a lightly buttered
9- x 13-inch pan. Melt the remaining 1 oz (2 tablespoons)
of butter and drizzle over potato mixture. Sprinkle with grated
cheese and place under the broiler until cheese is bubbly
and lightly browned.
If you’d like to prepare Rumpledethumps ahead of time,
omit the butter and cheese topping. Cover the baking pan tightly
and refrigerate. Later, bake covered for 30 minutes at 350°
F or until hot. Remove cover, drizzle with butter, sprinkle
with cheese, and place under the broiler for a few minutes
to brown. Makes 6 to 8 servings
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many
categories.
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| Monthly
Prizes Throughout
the month of March, each time you use your Club DLM card you
will be given a chance to win...
- Sonrise Window Cleaning Single Visit
(value up to $100.00)
- $50 Gift Certificate to G.S. Outfitters
“Gear for the Great Outdoors”
- Half Heavenly Ham®
($45.00 value)
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter. |
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