 |
|
|
September 2004 Market
Report [click
for PDF]
Department Features -
Recipes - Monthly
Prizes
For past issues of
the Market Report, visit our Market
Report Archive!
British Foods Revisited
European food—you must love at least
some of it. Surely you suffer the occasional craving for French
food (brie, baguettes, Beaujolais) and certainly Italian (pasta,
Prosciutto, Prosecco), not to mention Spanish, German, and
others. But what about British eats? In the past, British
food was often the butt of jokes, put-downs, and downright
disdain. Some of it does sound…well, let’s say
different than what we’re used to here. Take haggis
for example, a Scottish dish of oatmeal, onions, and suet
mixed with minced sheep’s offal and boiled in its maw.
When I asked Englishman Mike Morgan, owner of Central Perc
in Oakwood about haggis, his face lit up with delight. Maybe
you won’t be whipping up a batch of haggis anytime soon,
yet when you look at what British food is today, you will
find much to love. While I’ve not yet spent enough time
in Britain to know first hand all the positives and negatives,
I do know that the British foods we have here at Dorothy Lane
Market are interesting and fun to eat. If you have a negative
view of British gastronomy, it’s time for another look.
Linger over a chunk of real English Cheddar from Somerset
County and a sip of authentic British ale, and you’ll
quickly warm up to the idea. Or slather some fresh lemon curd
over a warm scone with a hot cup of English tea, and now cravings
for all that is British overtake you. This month look for
some new experiences (like British soda pop!) as well as familiar
favorites when you visit DLM, and we’ll all have a smashing
time.
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!
|
|
|
|
|
| Thursday Cottage Lemon
Curd
It is said that if you suck a lemon in front of a trumpet
player, their lips will pucker up so much that they will not
be able to play. I can’t say this is true, as I’m
not prone to such behavior, but I’m pretty sure there
would be some puckering going on somewhere. Lemons are one
of the few fruits that are not eaten out-of-hand. Popular
for their acidic value and aromatic zest, amazingly a few
drops will heighten all other flavors. And so it is with Thursday
Cottage Lemon Curd. Just a dollop on a freshly baked scone,
a crunchy biscuit, or your morning toast will brighten your
day and make your taste buds glory in the morning.
Not just a cute name on a simple jar, Thursday Cottage was
a real cottage in Sussex, England where the delicious jams,
marmalades, and curds were first made from century-old recipes
back in 1960. In 1989, Hugh and Pam Corbin bought the company
with the intent purpose of keeping those treasured recipes
and building a thriving business. Now working in a larger
production warehouse in the Essex countryside, the cooks still
use bronze kettles to garner the same great home-cooked taste
of old. No huge production assembly lines for the folks at
Thursday Cottage. The curd is cooked in small batches and
then hand-poured into the jars. Only 15 people work at Thursday
Cottage, and with them comes an immense reputation known as
far away as Hong Kong, Vienna, and of course, Dorothy Lane
Market.
Just what is curd and what makes this curd so special? Curds
are for the most part an English concoction of fruit, sugar,
eggs, and butter. Thursday Cottage uses free-range eggs and
pure country butter. The eggs and butter make this a creamy
smooth confection, much different from a lemon filling or
custard in that it contains more lemon juice and zest giving
it that citrusy zing. It’s so deliciously rich, yet
light, making it a perfect topper for scones or biscuits.
A dollop on shortbread makes an instant lemon tart. You can
simply scoop it on fresh peaches or make a special dessert
of crumbled biscotti, layered with fresh berries, then topped
with lemon curd – a scrumptious seasonal treat! Our
Cake Shop loves it so much they use it as a filling for cakes,
slathering it between layers of their fine cakes for weddings
and other special occasions. I had some this morning right
out of the jar! It was tart and tangy, yet creamy and sweet.
So many flavor sensations in one spoonful! I’ll be sure
to take some home to my family. And you can feel confident
when you take some home to your family that you are serving
them a natural, quality product made in the traditional way
– the Thursday Cottage way.
|
|
|
| Mountain Green
More and more we become aware of the impact we have on our
environment. You probably don’t think about it much
when you do your laundry, but Mountain Green does. Since 1990
they have been designing products that are safe for your family
and our environment. This month we introduce Mountain Green
Liquid Laundry Detergent, Liquid Fabric Softener, Ultra Baby
Liquid Laundry Detergent, and Orange Burst Liquid Dish Soap.
All these products use only non-toxic and naturally derived
ingredients – primarily vegetable and fruit based. They
contain no harsh chemicals such as petroleum-based ingredients,
phosphates, phosphorous, cocamide DEA, EDTA, NTA, chlorine
bleach, artificial perfumes, or dyes. Even their packaging
is 100% recyclable. What does all this mean to you? It means
you get tough but gentle cleansing power that leaves your
clothes smelling wonderful. There are no harsh chemicals that
can cause skin irritation, and the products are safer for
our environment. And they really work! Look for introductory
specials all month on all Mountain Green products, and feel
good about doing the laundry!
|
|
|
| New! Fentimans
Botanically Brewed Beverages
Curious indeed. That’s how we felt when we tasted Fentimans
Curiosity Cola, not to mention Shandy, Victorian Lemonade,
and Mandarin and Seville Orange Jigger. Fentimans has been
tickling British palates for over 90 years with their unique
beverages. Not only are the flavors interesting, they are
invigorating, each slowly brewed with fresh ginger and other
botanicals. In every bottle you will see a fine sediment at
the base, a result of the slow brewing and a sign of the full
flavor to come. Unlike other soda type beverages, you should
shake the bottle before pouring to mix and release all the
flavors. They are all very fun to drink, and hold up well
to spicy cuisines such as Indian or Mexican, or simply as
a refresher on a warm day along with a nibble of English Cheddar.
So how do they taste? The Orange Jigger
contains the juice of pure Mandarin oranges along with Seville
orange and other herbal extracts. It’s like orange soda,
not as sweet, but with a tongue-tickling kick from the herbs.
This is the most refreshing of the bunch. Victorian
Lemonade is sharp, tart, and a bit dry with a hint
of ginger. Enjoy as is over ice or as a mixer with other beverages.
Curiosity Cola finds its roots in the colas
of bygone days that were sold in drug stores and heralded
as elixirs. Fentimans version is full flavored, again with
herbal notes and the added kick of catuaba and gurana extracts.
Shandy is probably the most British of all,
a tradition that dates back to the 17th century. Although
the origin is not clearly known, some believe that it was
named after a local English pub where the beer was of questionable
quality and was “flavoured” with a sweet lemon
mixture. Fentimans Shandy is, however, high quality stuff.
It is slowly brewed to develop flavor, and contains a negligible
amount (less than .5 %) of alcohol. The lemon adds another
dimension of flavor. Give all four Fentimans a try soon while
we feature them this month along with other tastes of Great
Britain. 275-ml bottle $2.29 save 30¢
|
|
|
|
|
| New! Good
Wives Hors d’Oeuvres
Go to their website and Good Wives claims, “Naturally
we use only the finest and freshest ingredients available.”
You hear that line a lot from food people. While it’s
hard to define “finest” and “freshest,”
after tasting these little treasures I’m sold on Good
Wives…hook, line, and sinker. They use Parmigiano Reggiano,
Portobello mushrooms, sun-dried tomatoes, and other clean,
real ingredients. Add to that the use of pure butter (not
hydrogenated oils!) in their puff pastry and you understand
why they taste so good they rival handmade high-end restaurant
fare. No wonder, because Good Wives makes their products in
small batches, by hand, in their custom-designed facility,
and freeze each batch quickly to retain the hors d’oeuvres
fresh flavors. And you get all this great flavor without a
big price.
The name, Good Wives, was chosen by Nina and Marisa, the
mother and daughter team who started the business, as a nod
to the Colonial past of their native Massachusetts. The term
“Good Wife” was a complimentary form of address
applied to a married Puritan woman, implying industriousness
and integrity. Nina and Marisa, added a healthy dose of creativity
and fun when they began making hors d’oeuvres in their
homes in 1979. Today the company is still small and industrious
and fun, and yet is gaining some big recognition. Good Wives
was named “Outstanding New Product” in the hors
d’oeuvre category at this summer’s 2004 International
Fancy Food Show in New York City.
OK, enough talk of business already. Why should you buy Good
Wives? For one thing, if you like to entertain and want to
serve your guests exceptional appetizers or finger food, this
is a very easy way to do it: all you do is heat them up in
the oven, cool them down a bit and serve…very nice with
a glass of Champagne. Good Wives is so good, like me, you
will find other ways to eat them, say sneaking a few as a
late night snack, or for lunch with a glass of milk. They
are elegant enough for the most formal occasion, and cravable
enough to munch on anytime, kinda like pizza rolls for grown
ups. They are easily the best hors d’oeuvres we’ve
ever offered. Be sure to try them. 12-piece boxes, all varieties
$8.99, save $1.00
|
|
|
|
|
| English Cheeses
France has its brie; Italy has its mozzarella and Parmigiano-Reggiano.
What about England? Well, England might not have a cheese
so closely associated with it, but the quality of the cheeses
that it produces is second to none. When English cheeses are
good, they are great. Prime examples of great English cheeses
are the Colston Bassett Stilton and Westcombe Cheddar and
Red.
Traveling south on the Great North Road from Peterborough,
England is the small village of Stilton. Taking its name from
the village where it was sold (not created) at the beginning
of the eighteenth century, this smooth and creamy cheese with
distinctive blue veins has complex flavors. One of the best
Stiltons is made by Colston Bassett in Nottinghamshire. Their
Stilton is even creamier than most, but still has the distinctive
crumble. Its taste is complex, fruity, and minerally with
the classic tang of blue cheese and that underlying hint of
funkiness. They hand-ladle the curd and painstakingly craft
this cheese using traditional methods. In fact, they are the
last Stilton makers to do so. They firmly believe that it
takes time to make great cheese – take time out of the
recipe, and the flavor is taken out with it.
A traditional farmstead Cheddar from southwest England’s
county of Somerset, Westcombe Cheddar is made from the unpasteurized
milk of beautiful Friesian-Holstein cattle of the Calvert
family. The herd of nearly 600 dines on the region’s
rich grasslands, along with a supplement of corn and wheat.
Although there are records of cheesemaking at Westcombe Farm
since the early 1900s, it is only recently that Richard Calvert
decided to make clothbound traditional Cheddar. Westcombe
Cheddar tastes gentle and fruity but has a depth and complexity
of flavor also. It has a creamy, pale color, with a tinge
of tan and gold, cloth-wrapped and cylindrical. During the
cheesemaking process, “Cheddaring,” a milling
of the curd that breaks it into fine particles, creates a
silky, buttery yet firm texture. The cheese smells sweetly
milky and has an incredible depth of savory flavor, with a
bite from the aging. Westcombe Red (a new addition to the
shelves) is slightly richer than the more widely know Westcombe
Cheddar, and with its dry, crumbly texture is similar to a
Lancashire.
These are just a few samples of the high quality cheeses
produced in England. English cheesemakers have a wonderfully
long history (some over 100 years) of producing great cheeses.
I invite you to stop by and ask one of our knowledgeable Cheese
Department associates to give you a sample. You might end
up with a new favorite!
- Randy
|
|
|
|
|
| Fish and Chips
Back in the 1860s, a London restaurant called Malin’s
of Bow began serving deep-fried fish with a dousing of malt
vinegar and a side of oversized potato wedges. The fish and
chips craze spread throughout England and the dish became
one of the world’s first convenience foods. Now every
working man could head off to the “Chippie” to
fill his pre-pub belly with cod! Step aside all you low-carb
followers, because this is a meal that requires equal measures
of breading, potatoes, and beer. Just our good fortune that
the season for pot-caught Alaskan Cod opens on Sept 1. This
sweet succulent fish is perfect for breading lightly and deep-frying,
as well as sautéing in a skillet with Jack’s
Grill Grapeseed Oil till golden brown. Deliveries of this
wonderful cod will be arriving almost daily throughout the
month of September. Grab your Samuel Adams and cook some fish
and chips tonight!
DLM Smoked Scottish Salmon
We’re highlighting the foods of Great Britain this
month, so it only makes sense to remind you of our DLM Smoked
Scottish Salmon. We searched both hemispheres to find the
best there was to offer, and decided on Shetland Farms organically-fed
salmon as the best. Our salmon is smoked in the Scottish tradition,
resulting in some of the best tasting smoked salmon we have
experienced—succulent, tender, marbled salmon with a
perfect balance of sweet and smoky flavor.
What makes ours superior? The salmon used by most smoked
salmon producers is a No. 2 grade fish – fish that would
not normally make the grade as a fresh product. Many use previously
frozen salmon. We use only fresh, never-frozen No. 1 grade
salmon that is truly Scottish, from the cold pristine waters
of Scotland’s Shetland Isles. This is salmon that has
been raised naturally with no sub-therapeutic antibiotics.
The fish are organically fed, raised in some of the cleanest
waters found in an environmentally friendly manner. How do
we then have it processed? It is smoked in the time-honored
Scottish way. This process for making the world’s finest
smoked salmon has not changed in 100 years. The brine is all
hand-applied to the fish; no marinating or injecting like
others. This salmon has just the right oil content for smoking.
There is no fishy aftertaste; neither does it have a “mushy”
texture as do cheap previously frozen product.
As you can see, when we set out to develop this product,
we took no shortcuts. We started with the finest salmon we
could get year round, and we made sure it would be processed
using traditional hands-on methods. The result is a superior
smoked salmon both in texture and flavor — one you will
love, whether it’s on your morning bagel, or as an elegant
appetizer with Champagne. Come and taste the difference, and
pick up a package soon!
|
|
|
| British Bangers DLM
Style
“What? Sunday morning in an English family and no sausages?
God bless my soul, what’s the world coming to, eh?”
wrote Dorothy Sayers, British writer (1893-1957).
Well, the world has changed a little since then and the sausage
is no longer purely a breakfast option. The lonely sausage
is becoming an increasingly more popular and versatile menu
option thanks to the Brits. Their taste in sausage has become
very adventurous. They have become world travelers and have
had an influence on every continent in the world. They have
applied these adventurous tastes in their sausage making,
teasing the taste buds with flavors and aromas from around
the world. Bangers and mash have become the gourmet’s
choice in some of the country’s top eateries. Now we’ve
been inspired by the textures and flavors of sausage, so we’ve
created some unique recipes of our own. We will feature sausage
made from pork, chicken, turkey, lamb, and two new seafood
sausages made with salmon and halibut. It’s our sizzling
sausage tribute to the Brits! Tuck into a British banger with
us and you’ll be in good company.
|
|
|
|
|
| English Ales
Great beer can be found brewed all around the
globe and most often the first country that comes to mind
is Germany. However, this being DLM’s British month,
we decided to feature our British specialties since our fellow
English speaking cousins are known to brew some of the finest
Ales and Lagers found on either side of the great pond! Ales
are top fermented and can be traced back nearly 8,000 years.
“Ale” comes from the German word alt, meaning
old or aged. Like red wines, they are fermented at warmer
temperatures, often yielding distinctive, flavorful beers.
Lagers are bottom-fermented at cool temperatures, much like
white wine and were not discovered until the mid-1400s. A
few of our favorite British brews here at DLM:
Samuel Smith’s Old Brewery Organic Lager —Fragrant,
rich, and a touch hoppier than most lagers with a slightly
sweet finish. Try it with grilled halibut. 550ml $3.29
Samuel Smith’s India Ale—Named England’s
finest IPA, this hoppy beer is brewed in Yorkshire slate!
Try with sushi or DLM’s own crabcakes. 550ml $3.29
Samuel Smith’s Organic Ale—Refreshing and delicate,
this certified organic ale has a fruity component to it with
a slight malty finish. Try with Red Dragon cheese from our
Specialty Cheese shops or grilled DLM Flat Chicken. 550ml
$3.29
Samuel Smith’s Imperial Stout—Extremely rich,
dark color with nuances of chocolate and roasted barley make
this one of our favorites. Perfect with Coleman steak au poivere,
Stilton cheese and walnuts, or oysters! 12 oz $2.19
Melbourn Bros. Strawberry Beer—This English fruit beer
is full of wonderful strawberry notes and long clean taste.
Perfect for brunch or paired with a fruit plate or ice cream.
550ml $5.49
|
|
|
|
|
| Omega-3 Fish Oils: Fabulous
Fats!
Anyone who knows me knows that I love salmon. It’s
one of my favorite foods, right up there with organic peanut
butter and dark chocolate. We try to have salmon at least
once a week, but our busy schedules sometimes don’t
allow for it. We never order salmon if we eat out, because
we know the quality of the fish we get here at DLM is unsurpassed.
Quite frankly, we prepare better salmon at home than we’ve
ever had in a restaurant, because of all the choices of marinades,
grilling sauces, and rubs that we have here.
One of the reasons I love salmon, being the practical nutrition
buff that I am, is because it’s one of the richest sources
of the Omega-3 fatty acids DHA and EPA. Yep, it’s all
about the fats. I’m such a strong believer in the body’s
need for these fats that I make sure our entire family takes
a daily supplement of Carlson’s Super Omega-3 fish oils.
These fats are highly unsaturated (that’s good) and
are considered “essential.” That means the body
cannot manufacture them, but they are absolutely necessary
elements in our diets. Americans in particular seem to be
alarmingly deficient in these exceptional nutrients due to
our low intake of oily, cold-water fish. Studies suggest we
should get at least one gram daily of Omega-3s, which is the
equivalent of about 2-3 average servings of salmon per week.
Now given the fact that not everyone in my family shares my
salmon affinity, eating it that frequently never happens at
my house. My guess is that it doesn’t happen that frequently
at your house either. And that is precisely why we should
all consider fish oil supplements.
Omega-3 fatty acids are associated with a slew of health benefits
and the mound of positive research keeps on growing. I decided
to check out some of the recent literature and was not surprised
to find that current studies continue to support what scientists
have said all along. Infant studies show that DHA is essential
for brain and retinal development. Omega-3s are “brain
food,” necessary in the activation of receptors for
neurotransmitters. That boils down to better attention, focusing
and memory, and lowering the risk of cognitive impairment
as we age. These super fatty acids can reduce the risk of
heart disease, lower triglycerides, protect against macular
degeneration, insulate the nervous system, reduce inflammation,
lubricate the joints and skin, support hormone production,
and possibly reduce the risk of cancer.
That’s all well and good you’re probably thinking,
but what about the reports of toxins in the fish that may
be used for supplements? I’m concerned too, and that’s
why I will only give Carlson’s fish oils to my family.
The oils are independently tested twice in separate labs to
ensure freshness. They are protected against oxygenation during
processing. Each “batch” is tested to be free
of detectable levels of PCB’s, mercury, cadmium, lead,
and 28 other contaminants. And natural vitamin E is added
to preserve freshness. Even ConsumerLab.com, an organization
that tests the potency of hundreds of nutritional supplements,
has rated Carlson’s Super Omega-3 fish oils as tops
in that category.
I could go on and on (and I usually do!) but the bottom line
is that Omega-3 fish oils are one of the best nutritional
“insurance policies” available. Please feel free
to stop by the Healthy Living Department anytime for more
information and literature. You’ll find Carlson’s
Super Omega-3 fish oils in capsules or a lemon flavored liquid
(no fishy taste, I promise), which is perfect for kids. Look
for savings on these fabulous fats through the month of September.
|
|
|
|
|
| September Class List
Asian Wraps 6
If your parties always end up in the kitchen, then recreate
this class for your next dinner party!
The Power of 5
Creating fresh, fabulous food with only five ingredients –
is there anything better than this?
Incredible Edible Science
The kitchen is the perfect home laboratory for budding mad
scientists! For Petite Chefs (grades 1, 2, and 3)
Elegant & Quick – Italian Dinner Party
Dottie Overman will show you how to prepare an elegant and
quick four-course Italian dinner party menu.
Intro to Wok Cookery
Let Jack Zindorf “wok” you through the steps of
wok cookery and teach you the basics from start to finish.
Culinary Workshop: Artisan Breads
This hands-on artisan breads class is an exceptional opportunity
to work side-by-side with Judith Fertig, author of the award-winning
trilogy Prairie Home Breads, Prairie Home Cooking, and Pure
Prairie.
Flavors of Vietnam
Explore the distinctive and unique, boasting delicate, yet
vibrant, refreshingly light, and healthy flavors of Vietnamese
cuisine.
Check out the School
of Cooking page for a complete list of all Fall Classes!
Club DLM card is required for
all sale prices. Prices herein are valid through September
30, 2004. 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.
|
|
|
| Pork
Tenderloin with Cranberry Stuffing
Adapted from Prime Meridian. When we tested this recipe,
men and women alike devoured it! It is a simple but elegant
main course for the fall.
- 1 cup water
- 3/4 cup sweetened dried cranberries
- 2 Tbsp toasted pine nuts
- 1 tsp ground cinnamon
- 2 Tbsp brown sugar
- 1 tsp chili powder
- (2) 1-lb pork tenderloins, butterflied, pounded slightly
to flatten
- Sea salt
- Freshly ground black pepper
- 2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- Autumn Sauce (recipe follows)
In a small saucepan, bring water to a boil and add cranberries.
Remove from heat and let sit 1 hour. Drain, reserving 2 tablespoons
of liquid (Can be prepared ahead, refrigerate cranberries
and liquid separately until ready to use.)
Preheat oven to 400º F.
In a food processor, coarsely chop cranberries, pine nuts,
cinnamon, brown sugar, chili powder, with reserved liquid.
Season tenderloin with salt and pepper. Put cranberry mixture
down the center of one tenderloin. Top with other tenderloin
and tie together with butcher string.
In a small skillet, heat oil, and brown tenderloins on all
sides. Place in a baking dish. Bake 30-45 minutes. Remove
from oven when a meat thermometer reads 145º F. Let rest
10 minutes. Slice tenderloin and serve with Autumn Sauce.
Makes 4-6 servings
|
|
|
| Autumn
Sauce
- 2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 4 cups Bowman & Landes Chicken Broth
- 1/2 cup apple juice
- 1 tsp crushed chipotle chile pepper
- 1 tsp black peppercorns
- 1 Tbsp butter
- Sea salt
- Freshly ground pepper
In a saucepan, heat oil and sauté onion, carrot, and
celery 8 to 10 minutes. Add garlic and sauté 2 minutes.
Stir in stock, juice, chile pepper, and peppercorns. Increase
heat to high and cook sauce until reduced to 2 cups. Strain
sauce. (Can be made ahead up to this point. Refrigerate until
ready to use. Reheat before resuming recipe.) Return to saucepan.
Simmer and whisk in butter. Season with salt and pepper. Makes
2 cups
|
|
|
| DLM
School of Cooking Favorite!
Asian Lettuce Wraps
If P. F. Chang’s Lettuce Wraps are
a favorite — then you will love this recipe from Chef
Carrie Walters’ Asian Wrap class.
- Special Sauce
- 1/2 cup water
- 1/4 cup sugar
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp ketchup
- 1 Tbsp lemon juice
- 1/8 tsp sesame oil
- 1 Tbsp Chinese hot mustard mixed with 2 tsp water
- 1-3 tsp garlic chili paste (or more to taste)
Make the special sauce for spooning over your lettuce wraps.
In a small bowl add the sugar to the water and stir until
dissolved. Add soy sauce, rice vinegar, ketchup, lemon juice,
and sesame oil. Mix well and refrigerate until you’re
ready to serve the lettuce wraps. Eventually you will add
to taste the Chinese mustard and garlic chili sauce to the
special sauce mixture to pour over your lettuce wraps. In
the restaurant chain, the waiters prepare the sauce at your
table the same way, depending on your desired heat level (1
tsp mustard and chili sauce for mild, 2 tsp each for medium,
and 3 tsp of each for hot).
- Stir Fry Sauce
- 2 Tbsp soy sauce
- 2 Tbsp dark brown sugar
- 1/2 tsp rice vinegar
Prepare the stir-fry sauce by mixing the soy sauce, brown
sugar, and rice vinegar together in a small bowl.
- For the Stir Fry
- 3 Tbsp vegetable oil
- 1 lb ground chicken
- 1 cup water chestnuts, minced
- 2/3 cup canned straw mushrooms, minced
- 3 Tbsp chopped green onion
- 1 clove garlic, minced
- 1 cup maifun (rice sticks), fried and drained on paper
towels
- 1 head iceberg lettuce (halve lettuce, pull lettuce
cups off, and chill)
In a wok or large frying pan, heat oil and sauté the
ground chicken until cooked through; make sure there are no
large clumps of chicken – you want it finely ground.
Add water chestnuts, straw mushrooms, green onion, and garlic
to the pan. Add the stir-fry sauce, and sauté the mixture
for a couple minutes. Plate onto a dish lined with a bed of
fried rice noodles, and serve with the chilled lettuce cups
and special sauce. Serves 4 as an appetizer
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many
categories.
|
|
|
| Monthly
Prizes Throughout
the month of September, each time you use your Club DLM card
you will be given a chance to win...
- $25 Gift Certificate to Complete Petmart
- Dinner for 4 at Montgomery Inn (value $90.00)
- DLM School of Cooking Gift Card(value $50.00)
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter. |
|
|
