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| May
is Spanish Month at DLM!
A Sampling of Spanish Cheeses—Sabroso!
Do you get happy eating cheese? If so, Spain
will have you grinning ear to ear. Talk about a world of flavor:
Spain boasts a range of flavorful cheeses from mild creamy
ones to intense dry cheeses to funky blues. In Spain, as is
the case in Italy and France, you will find cheeses made from
cow’s, goat’s, and sheep’s milk. Yes, sheep’s
milk. I grew up on a farm in Waynesville where we had a small
herd of about 40 sheep. We sheared them, sent some to market
every year, but we never thought of milking them! Indeed,
strange as it may seem to us, Euro-peans have been making
great cheese for centuries from the milk of sheep, as well
as cows and goats. Thanks to strict name-origin (D.O.) controls
in the past few decades in Spain, and working with some very
good importers, we now have consistent availability of high
quality authentic product. Following are a few we think will
give you a small idea of the range of Spanish cheese. All
will be discounted this month. For fun one weekend, buy a
chunk of each, get a bottle of wine, get some Spanish almonds
and Serrano ham, and have a little tasting party with friends.
Manchego
This is perhaps Spain’s best known cheese. It is made
from sheep’s milk, is semi-firm, and has a creamy, salty
flavor. It’s easy to love the flavor of Manchego. Just
ask my dad; I think he eats it nearly every day! At least
it’s on the table every time I eat dinner at his house.
Manchego is great for nibbling after dinner with a glass of
sherry or port. It does just as well as a snack with cold
fresh grapes, or for grating over vegetables, beans, and soups.
Tetilla
This pleasingly mild cheese is made of cow’s milk and
comes from Galicia in the north of Spain. Describing its shape,
cheese author Steve Jenkins calls it, “…a gigantic
white Hershey’s Kiss.” Enjoy its mild flavor along
with short, thick slices of Serrano ham and fresh fruits.
Garrotxa
From the town of the same name in Catalonia, hence the Catalan
name. Catalan is the native language of an ethnic group 10
million in Spain, with Barcelona being the principal city.
This is a relatively new, but nonetheless excellent semi-soft
goat’s milk cheese. In a short time it has become a
very popular cheese for us at DLM. Its consistency is kind
of meaty with a nice earthy, goat’s milk flavor. Give
it a try with DLM Artisan crusty bread and a glass of Spanish
Tempranillo wine.
Roncal
Another sheep’s milk cheese from a valley near the Pyrenees.
If you learned to enjoy Manchego and are ready for a little
more flavor, step on up to Roncal. It’s a bit more intense,
rustic, and nutty in flavor. Enjoy it with fruits, raw veggies,
and crusty bread. Or grate it over pasta and soups. I think
it’s nice too with a little drizzle of honey.
Mahon
I just tasted some with Les (Specialty Cheese Manager at DLM
Washington Square) and wow, what a great cheese! This cow’s
milk cheese is available at various stages of curing from
fresh to semi-cured to aged. We just had some at a semi-cured
stage with incredible character and flavor. This cheese hails
from the food-rich island of Minorca where, according to food
historians, mayonnaise was developed at the time of French
occupation in the mid-1700s. Try Mahon along with roasted
Spanish almonds (available in our Specialty Cheese Department)
and a cold brew. It is also traditionally served as an appetizer,
drizzled with olive oil, black pepper, and served with a sprig
of fresh tarragon or rosemary.
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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| May is the Month to
Get Your “Maine” Squeeze
Grab your pots because Saturday, May 29 at 9 a.m. will begin
the 2004 Maine Lobstermania Celebration at DLM. Maine lobster,
truly the world’s ultimate white meat, comes from the
cold waters of the North Atlantic to Dorothy Lane Market for
this event. Get in line early, ‘cause when they’re
gone—they are gone!
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| Spanish Wines
Finca Sandoval 2001 Tierra Manchuela
Wow! What a Spanish wine! Huge expressive fruit, this is Spain’s
answer to the Rhone Valley’s Croze Hermitage! Meaty
and full-bodied, the vines come from Chateau Beaucastel’s
nursery in Chateauneuf du Pape. $32.99
Vina Alarba 2002 Old Vines Grenache
With wine prices seemingly rocketing out of control, it is
always a pleasure to try a truly good everyday wine that is
intense, and well layered with some guts and a long finish.
This Grenache from the Catalonia region of Spain fits the
bill…on all levels. Enjoy with everything from your
favorite grilled steak, to pasta, to roasted chicken…very
food friendly! $7.99 or $86.28 the case
Borsao 2002 Campo de Borja
This Spanish beauty is a blend of Grenache, Tempranillo, and
Merlot giving it a great velvety mouthfeel with tons of black
cherry, plum, and spice notes. $7.99 or $86.28 the case
Tres Picos (Borsao) Grenache
A wonderful value in a Spanish red. Well balanced with flavors
of black cherry, raspberry, and chocolate. $13.99
Emilio Moro 2000
A chocolatey, medium-full-bodied wine from Ribera del Duero
region of Spain.
A super wine if you are a Cabernet Sau-vignon fan! $27.99
Closa Batllet 2001
A huge wine from Priorat, this wine is oozing tons of black
and blue fruit, tinderbox, coffee, earth, cedar, and a long
polished finish. $35.99
Veleta 2001 Cabernet Sauvignon
This Spanish beauty is from the Spanish vineyards of Dayton’s
own Dr. Juan Palomar! Full bodied and extremely rich, the
wine comes from the valley of Ugijar on the south slope of
the Sierra Nevada Mountain range (not the one in California!)
and indeed the name Veleta comes from the name of the tallest
peak. $19.99 save $3.00
Veleta Tempranillo 2001
This Spanish wine is awesome! Rich and deeply layered with
black cherry, plum, cassis fruit with nuances of leather,
cedar, licorice, tinderbox, and sweet vanilla/oak. $11.99
save $3.00
Altos La Hoya 2001
100% old vine Mourvedre from Jumilla, this wine is really
pretty with hints of white pepper, ripe fruit, and a long
finish. $9.99
Cuevas de Castilla 2002
An extremely crisp and clean Spanish wine from the region
of Rueda. Perfect on its own, or paired with seafood paella,
mussels, or chicken. $8.99 or $97.08 the case
Nora Albarino 2002
Quite pretty, very ripe fruit, crisp, and dry with a pleasant
spicy tone. Perfect with tilapia or roasted chicken. $14.99
Vega Sindoa Viura/Chardonnay 2002
This white blend comes from the Valley of Valdizarbe, the
northernmost wine growing district of Navarra, Spain. The
Viura adds a super crisp quality with hints of green apple
and floral tones while the Chardonnay lends weight. Really
great value! $6.99 or $75.48 the case
Finca Luzon 2002 Merlot
A really super value from the up-and-coming region of Jumilla,
Spain. Ripe and juicy black fruit; dry with just a kiss of
oak. $9.99
Remondo Vendemia 2002 Rioja
This Tempranillo/Grenache blend from Rioja is much like a
good Beaujolais. Bright, vivid, fragrant and plush fruit.
$11.99
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| Ortiz Ventresca
Tuna
It’s hard to believe something so good
can come from a can. The ultimate in canned tuna comes from
the ventral loin of the Bonito tuna from Spain’s northern
coast. When I have 30 seconds to make lunch here’s what
I do: toast a slice of DLM Farmhouse Bread, spread a little
mayo, dump the entire contents of this tuna, and add a thin
slice of tomato on top, then a little sprinkle of sea salt.
It’s dee-lish! Look for the red box. 110g $8.99 save
$1.00
New! Sweet Biscuits from
Spain by Ines Rosales
One of the great things Spaniards do gastronomically
is incorporate flavorful olive oil into dishes of every kind…including
baked goods! These tortas de aceite, that is, “cakes
of oil” are traditional biscuits from Seville. They
are handmade with extra-virgin olive oil along with other
natural ingredients. Enjoy them with afternoon tea or coffee
or as a light simple dessert. They are fantastic when crumbled
over a little vanilla ice cream as well. 200g $4.99 save 60¢
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| Veleta Olives—A
Fun Way to Get a Taste of Spain
You and I have been eating a certain food from
Spain our whole life, whether or not we know it. What is that?
Manzanilla olives, or more often simply called “Spanish
olives.” Manzanillas are small, green, sweet…and
inexpensive. That’s why you find them everywhere from
tapas bars in Spain to pizza topping in America. Veleta olives
have been selling like crazy here at DLM ever since we introduced
them. Juan sources his Manzanillas from Seville, Andalusia,
where the red, rich clay soil and copious sunshine makes it
a great place for the cultivation of olives.
To enjoy Veleta olives, try them drained, then drizzled with
Veleta olive oil and fresh lemon juice, and serve alongside
thick slices of Serrano ham. They are excellent in pasta and
rice (such as paella) dishes, over pizza, and of course, great
right out of the jar. I love their slight saltiness, but if
you want to reduce sodium, simply rinse them with water before
serving. Choose from three varieties: Pimento-Stuffed Manzanilla
Olives, Pitted Green Olives, or Plain Green Olives.
- 5-oz jars Plain $1.59 save 40¢
- Pitted and Stuffed $1.79 save 50¢
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| Spanish Olive
Oil—Abundant Health and Flavor
Spain is the world’s most prolific producer
of olive oil. Olive trees thrive in the hot, dry sunny summers
and rocky soil of Spain. With dozens of varieties of olives
cultivated under varied conditions in different parts of the
country, the range of flavors is wonderful. We have tried
dozens of great olive oils here at DLM, and I would say that
some of my all time favorites come from Spain. Pick up the
three oils below and see if you agree that Spain produces
exceptional olive oils. We’ve lowered the price considerably
because we really want you to try them. Here they are:
Veleta
Dayton’s Dr. Juan Palomar, a native of Spain, produces
this oil on his land near Almería, in the south of
Spain at the foot of the Sierra Nevada Mountains, not too
far from the ancient storied city of Granada. He cultivates
the lechin olive, which at pressing, can be quite bitter.
However, after a few months of mellowing, the oil settles
in with a smooth, almond flavor. We think this oil is the
best “medicine” the good doctor has ever produced!
And right now, it’s tasting wonderful. Not only is the
flavor fantastic, so are the health benefits. Estate-produced
extra-virgin olive oil, such as Veleta, is loaded with life
giving polyphenols and monounsaturated fats.
 I
had the pleasure of visiting Juan and his wife Nola there
in Spain a couple years back to see the olive groves as well
as their vineyards of Cabernet and Tempranillo. I ate like
a king every meal, including breakfast. One morning at his
home, Juan gently fried up some eggs in his oil, and served
them with crusty bread drizzled with more oil, and some warmed
slices of Spanish ham. What a breakfast! I still remember
it and duplicate it often. You will also love Veleta drizzled
over steamed veggies, fresh greens, and over warmed crusty
bread. 500ml $9.99 save up to $5.00
Nuñez de Prado Flower of the Oil
The Nuñez de Prado family has been producing great
olive oil from their family-owned groves since 1795! I’ve
had the pleasure of meeting Paco Nuñez de Prado, the
current patriarch, an unassuming man who loves his land and
his oil. He beams with pride, even in his broken English,
when talking about his flor del aceite, “flower of the
oil.” It is so called due to the low-yield process that
gently coaxes oil from the crushed olives. The family bottles
this special oil in its unfiltered state to keep all the taste
and richness of the oil intact. Nuñez de Prado is cloudy
in appearance because it is unfiltered. When you
open the bottle, you will be amazed by the aromas of fruit
and vine-ripened tomatoes. Try it drizzled over all kinds
of veggies, especially fresh ripe tomatoes. 500ml $15.99 save
$8.00
Antara
This oil was introduced to us by our friend Kitty Keller,
a dynamic importer and food lover from San Francisco. Antara
has a pleasing aroma and tastes of roasted almonds. It is
produced by a small cooperative of Catalan olive growers.
This oil does beautifully when used to make traditional Pa
amb Tomàquet, “bread with tomato.” It’s
very easy to prepare. Just rub a thick toasted slice of our
DLM Farmhouse Bread with the open end of a freshly cut ripe
tomato, then drizzle with Antara, and sprinkle a bit of sea
salt. For an extra kick, add anchovies. 750ml $12.99 save
$3.00
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| Redondo Iglesias Jamón
Serrano,
One of Spain’s Great Flavor
Experiences
In Spain, they are hanging up like trophies in nearly every
street corner tavern and deli, and in private homes one is
on display on its jamonera on the kitchen counter. Within
a few minutes of visiting friends at their house, your host
will likely offer you a freshly cut slice accompanied by a
small glass of red wine. What are we talking about? Spain’s
beloved salt-cured hams. One bite and you’ll see why
Spaniards enjoy it daily and why connoisseurs consider Spain’s
salt-cured hams something very special. Its complexity of
flavor is entirely nature at work; the only ingredient ever
added to Serrano ham is sea salt during the months-long curing
process.
What is it like to eat? When you pick up a slice of Serrano,
you will notice its shiny marbled appearance. Leave this interior
fat intact. Why? That’s where much of the flavor and
mouthfeel is. For me, short thick slices are the way to go,
especially with other Spanish finger food or tapas. Serrano
is
fun to eat along with olives, cheese, slices of crusty bread,
and a glass of wine. As for thin slices, you can wrap them
around chunks of melon or asparagus, over pizza, or in omelettes.
One other important thing…at least fifteen minutes before
serving, remove the ham from the refrigerator so it can begin
to “sweat.” This allows the flavor and aroma to
bloom, much more so than when it’s chilled. Never tasted
Serrano before? We can help! Just stop by the Deli and ask
for a taste. Then buy some and share this authentic taste
of Spain with your family and friends. Redondo Iglesias Jamón
Serrano $22.99 lb save up to $2.00 lb
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| Natural Skin Care: Why Try
to Beat the Best?
Am I the only one who thought spring would never get here?
It seemed like the cool temps and rain puddles were here to
stay. I must confess though, I got a taste of early spring
several weeks ago when I attended the trade show for the natural
products industry in Anaheim, California. Actually, it was
more like summer.
As soon as I arrived, I realized I forgot sunscreen. After
all, I had just left a cold, rainy day not really expecting
to arrive in hot, sunny weather with clear blue skies. And
because I’m pretty picky about what I put on my skin,
I went to the local health food store to buy a natural sunscreen
and found one that’s also a self-tanner (okay, so I
cheated). But I liked the idea of having both products in
one bottle, and that was the only one I’d seen. I decided
I’d look for similar products when I visited the show.
This particular show is probably the largest in the industry.
It was a sea of people and products. I made my way through
the maze of red carpet, collecting samples and filling up
on organic treats, and finally found the natural body care
section. After visiting what seemed like dozens of vendors,
I came to an interesting realization. Here in our Healthy
Living Department, we carry the best face and body care products
the industry has to offer. Oh, there were “new”
anti-aging ingredients, but we’ve got ‘em. There
were wrinkle smoothing products, but we’ve got those
too. I saw a tub full of bath salts and foaming bubble baths,
but they’re already stocked on our shelves. I slathered
on layers of moisturizing lotions, but none better than what
we already have.
If you’ve browsed through the aisles of our Healthy
Living Department, you’ve seen brands like Derma E,
Zia, Borlind, Eco Bella, Chamocare, Kiss My Face, V’Tae,
and Burt’s Bees. You’ll find creams, lotions,
gels, and serums for just about every skin type and condition.
These products are loaded with antioxidants, vitamins, minerals,
and phytochemicals that nourish and lubricate the skin, while
promoting clarity, firmness, and elasticity. Believe me, it
doesn’t get any better than this. And why should we
use natural products on our skin? Keep in mind that everything
applied to the skin absorbs directly into the bloodstream.
“Transdermal” absorption bypasses the liver, so
there’s no way to filter out chemical additives. Since
most of us use the same products day after day, and typically
a variety of products, we may be unwittingly exposing ourselves
to a number of toxins. Think of your skin care products as
food, and remember that you’re feeding the largest organ
in your body. Healthier food means healthier skin. So if you
typically buy the department store brands of skin care products,
you owe it to yourself (and your skin) to try a natural alternative.
You’ll most likely save money and will undoubtedly notice
positive changes in your skin.
And, of course, skin must also be nourished from the inside
out. A diet rich in fruits, vegetables, complex carbohydrates,
fiber, essential fats, and lots of water provides the foundation
for healthy skin. White flours and sugars leave the skin vulnerable
to free radicals, causing a breakdown in the skin’s
connective tissue, and accelerating the signs of aging. Getting
enough restful sleep helps eliminate bags and dark circles
around the eyes, while promoting skin repair.
After hours of smelling, sampling, and reading ingredient
labels, I decided not to buy any new products, but to add
to our top quality existing lines. Why try to beat the best?
Except for the sunscreen, that is. (What a cool concept, coupling
the sunscreen with the self-tanner.) So, drop by our Healthy
Living Department this month and take advantage of our skin
care specials. And don’t forget the sunscreen!
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| SCHOOL
OF COOKING
May Classes
All New Couples Cooking Together
Instructor: Chef Carrie Walters
May 2 or 16 • 1 – 4 p.m.
$125.00 per couple
All Chocolate Desserts
Instructor: Nick Malgieri
May 3 • 6 – 9 p.m. • $65.00
Pies & Tarts for Spring and Summer
Instructor: Nick Malgieri
May 4 • 6 – 9 p.m. • $65.00
A Hat for Mother’s Day
(ages 9 to 12)
Instructor: Zebbie Borland
May 6 • 4:30 – 6:00 p.m. • $35.00
Springtime Appetizers – Savory & Sweet
Instructor: Dottie Overman
May 11 • 6 – 9 p.m. • $60.00
Backyard Grilling with Betty –
A Fabulous Summer Grill Supper
Instructor: Betty Rosbottom
May 13 • 6 – 9 p.m. • $65.00
Intro to Wok Cookery
Instructor: Jack Zindorf
May 18 or 20 • 6 – 9 p.m. • $55.00
Grilling Across the States
Instructor: Chef Tim McGrath
May 19 • 6 – 9 p.m. • $65.00
Asian Wraps 5
Instructor: Chef Carrie Walters
May 25 or 26 • 6 – 9 p.m. • $55.00
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 May 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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| Fish
in Almond Sauce (Pescado en picada)
Adapted from Taverna; The Best of Casual Mediterranean
Cooking. This simple dish features the classic Catalan nut
sauce known as picada. You may substitute cod, sea bass, flounder,
or other firm white fish.
- 1/2 cup Marcona Almonds (in our Specialty Cheese Dept.)
- 2 Tbsp Veleta Extra-Virgin Olive Oil
- 1 large onion, finely chopped
- 1 tsp Spanish paprika
- 1 Tbsp finely minced garlic
- 1/4 cup Panko breadcrumbs
- Pinch of saffron threads, crushed
- 8 ozs vine-ripened tomatoes, seeded and diced
- 1 cup dry white wine
- Sea salt and freshly ground pepper
- Six 6-oz halibut fillets
- 1/3 cup chopped fresh parsley
Preheat oven to 450º F. Place almonds in a food processor
fitted with the metal blade and finely grind the almonds,
being careful not to over-grind to a paste. Set aside 2 tablespoons
of nuts for garnish. Reserve remainder of nuts for sauce.
Warm olive oil in a skillet over medium heat. Add the onion
and sauté until tender but not browned, about 10 minutes.
Add the paprika, garlic, reserved almonds, breadcrumbs, and
saffron and sauté 3 minutes longer. Add the tomatoes
and wine and cook over medium-low heat, stirring occasionally,
until thickened, 5-6 minutes. Season to taste with salt and
pepper. Remove from heat.
Sprinkle the fillets with salt and pepper and place in a
single layer in a baking dish. Spoon the sauce over the fish
and bake in the oven until fish is opaque throughout, 10-12
minutes. Garnish with the reserved 2 tablespoons of almonds
and the parsley. Serve immediately. Makes 6 servings
Per serving: 371 calories (39% calories from fat); 16g
total fat; 2g saturated fat; 54mg cholesterol; 152mg sodium;
10g total carbohydrates; 40g protein
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| Spinach
with Raisins and Pine Nuts
(Espinacas con pasas y piñones)
Adapted from Taverna; The Best of Casual Mediterranean
Cooking. The combination of nuts and dried fruit in this Spanish
recipe suggests its Arabic origins.
- 1/4 cup raisins
- 24 ozs baby spinach, washed and drained
- 1/4 cup pine nuts
- Sea salt and freshly ground black pepper
- 3 Tbsp Veleta Extra-Virgin Olive Oil
- 1/4 lb Manchego cheese, finely shredded
- 1 small onion, chopped
Place raisins in a bowl, add hot water to cover and let stand
until plump, about 20 minutes. Preheat oven to 350º F.
Spread pine nuts in a small pan and place in the oven until
toasted and fragrant, 8-10 minutes. Set aside.
Warm olive oil in a large sauté pan over medium heat.
Add onion and sauté until tender, about 10 minutes.
Increase heat to medium-high. Add spinach to the pan in handfuls,
stirring constantly, until all spinach is in the pan and wilted,
about 6 minutes.
Drain raisins and add them to the pan along with the pine
nuts. Season to taste with salt and pepper, stir well and
serve hot. Pass cheese for topping individual servings. Makes
6 servings
Per serving: 224 calories (64% calories from fat); 17g
total fat; 6g saturated fat; 19mg cholesterol; 198mg sodium;
12g total carbohydrates; 9g protein
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| DLM
School of Cooking Favorite!
Grilled Pork Tenderloin in Tomato Creole Cream Sauce
Packed full of flavor, this recipe from
Hugh Carpenter is a sure-fire winner to kick off the grilling
season! It’s equally good prepared with DLM’s
air-chilled, free-range chicken.
- 1½ lbs du Breton Natural Pork Tenderloin, trimmed
- 1/3 cup hoisin sauce
- 3 Tbsp plum sauce
- 2 Tbsp oyster sauce
- 2 tsp Asian chile sauce
- 1 Tbsp unsalted butter
- 1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- 3 cloves garlic, finely minced
- 2 medium vine-ripened tomatoes
- 1/2 cup heavy cream
- 1/4 cup dry vermouth
- 2 Tbsp oyster sauce
- 2 Tbsp Louisiana hot sauce
- 1 tsp sugar
- 2 Tbsp chopped oregano
- 1 Tbsp chopped thyme
- 2 ounces crumbled goat cheese
Combine hoisin sauce, plum sauce, oyster sauce, and chile
sauce. Rub on pork and marinate up to 4 hours, refrigerated.
Combine the butter and oil, and set aside. Set aside the garlic.
Cut the tomatoes in half, grill, and chop. In a bowl, combine
the chopped tomatoes, cream, vermouth, oyster sauce, hot sauce,
sugar, and herbs (can be completed 8 hours in advance of cooking,
refrigerated).
Prepare a gas or charcoal grill. Grill the pork until the
internal temperature reaches 145° F. Remove from heat,
tent, and let rest.
Place a large, heavy sauté pan over medium-high heat.
Add oil and butter. Add garlic and sauté for 5 seconds
and then add the tomato-cream sauce. Bring the sauce to a
high boil, and cook until the sauce thickens slightly, about
1 or 2 minutes. Taste and adjust the seasonings. Slice the
pork and transfer to dinner plates. Spoon the sauce over the
pork and sprinkle with crumbled goat cheese. Serve at once.
Makes 4 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 May, each time you use your Club DLM card you
will be given a chance to win...
- 4 Subscriptions for the 2004-2005 Bank One
Young at Heart Family Series Season
(at the Victoria Theatre • value $300)
- Dinner for 4 Montgomery Inn
(value $90.00)
- 2 Orchestra Seats for the
The Letterman September 10 performance at the Fraze Pavilion
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter. |
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