October 2004 Market Report [click for PDF]
Department Features - Recipes - Monthly Prizes

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DLM Signature Round—An Incredible Bread

What’s a man to do with such an invitation? Last week Ghyslain (Chocolatier and Pastry Chef who supplies DLM) invited me to go with him to his hometown of Quebec City for a couple of days to discover, learn, and eat. OK, twist my arm… We toured the old historical section near Chateau Frontenac with its innumerable boutiques and restaurants. Along with some other friends, we nosed around bread and pastry shops and cafés. We stopped to watch street performers and admired the architecture. It really is a great town by my reckoning.

My favorite part of the trip was not in the city at all. It was at the home of a friend of Ghyslain’s named Michel Toyre, whom I met a couple years back. Michel is a top-notch, world class pastry chef from France, but he’s no snob. He is a humble, generous man whose passion in life is fishing, and he and his wife Elisabet are as common and comfortable as anyone I’ve ever met. Lunch at their home was pure joy. They live about a half hour outside Quebec City in the middle of a woods off a gravel road. Their home is a picturesque cabin made of pine logs, each about a foot in diameter, complete with a loft, big windows, and a large open porch. Chipmunks, raccoons, and even moose frequent the property, along with the occasional contingent of eager, hungry Americans. The scene was très charmant to say the least.

We were in no hurry to eat lunch. I think it took about four hours, but who’s counting? After Sangria and sushi with Thai fish sauce for appetizers on the porch, we settled in the dining room for the more serious continental eating: soufflé made with Cheddar, Parmesan, and basil, along with a rosé from Provence. That was followed by filet mignon en croute (encased in puff pastry) surrounded by cream sauce of Chanterelle mushrooms (gathered by Michel from the woods) and some California Rombauer Zinfandel. Plentiful vegetables and herbs from Elisabet’s garden were in the mix as was a simple salad with a classic mustard vinaigrette. We finished with a perfect crème brulée. The lunch wasn’t overdone or pretentious; it was just a taste of la bonne vie. Later, we worked it off with a spirited game of petanque (a French game kinda like horseshoes except you are tossing round steel balls).

What does that afternoon at Michel’s have to do with bread? Good bread accompanied every course, and Michel assured me how impressed he was with our bread at DLM. Ghyslain confirmed the same, telling me how he especially loves the DLM Signature Round. When you hear comments like these from food people of such experience and caliber, you take note. Ghyslain told me he loves the DLM Signature Round most because it is most akin to the hearty country bread of France. It has so much flavor, it nearly makes a meal in itself, and you will find it most satisfying and filling now that autumn approaches.

We think you will be especially taken with the golden, crackly, hearty crust of this bread. How do we do it? For one thing, its larger round size allows us to leave it longer in the oven. As the loaf bakes, the starches in the dough caramelize and form the protective layer of chewy crust. If you’re a crust fanatic, this is one you don’t want to miss. And this hearty loaf holds up well for days. Simply store it cut-side down on your countertop or in a paper bag. To refresh the loaf, put it in a 375º F oven for 10-15 minutes right before serving.

The DLM Signature Round has so much aroma and mouth-filling flavor, you would be proud to put it out for any friend or guest, whether they be your Aunt Mary or a visiting French chef, whether you’re eating it for a 20-minute lunch with some cheese and smoked meats or a 4-hour affair like the one I described above. Even eating this loaf all by itself will bring a smile to your face. Why do we call it DLM Signature Round? We’re so proud of this one, we “sign” every loaf with our DLM logo on the top, stenciled with a dusting of flour. Of all the wonderful Artisan breads we produce from scratch, we feel that this, after years of making great bread, may well be our defining loaf. Buy a loaf and see what the difference incredible bread makes in a meal. Sink your teeth into a hunk of Signature Round today and experience truly great bread.

• Large loaf $5.99 save $1.00 (available Friday, Saturday, Sunday)
• Small loaf $2.99 save $1.00

Department Features

Every month, we feature select items in our stores and provide you with detailed descriptions. Many are new items and/or on sale!

• Grocery
• Specialty Cheese
• Meat & Seafood
• Beer & Wine
• Healthy Living
• School of Cooking

GROCERY

Amy’s Kitchen—Healthy Convenience Food

If you ever have a need for convenience food, but you also want to eat healthy, what to do? Stop by the Frozen Foods Department and pick up a pot pie, burrito, mac ‘n cheese, pizza, or one of the other tasty organic foods made by Amy’s Kitchen. This groundbreaking company was founded by Rachel and Andy Berliner in their home in Petaluma, California in 1987. The idea, or rather need, was simple. At the time Rachel was pregnant and was worried about having time to cook good, nutritious food for her daughter. The couple had always eaten a healthy diet; husband Andy had worked in the natural foods industry as owner of an herbal tea company.

The couple began the business with pot pies and branched out to the products mentioned above and dozens more. The company is now international in scope, selling good food to concerned moms and dads around the globe. The line now includes grocery items, including some of the best canned soup we have tasted, along with all the great frozen foods. All of Amy’s Kitchen products are made with very good ingredients, and nearly all ingredients are organic. This is fast food you can feel good about eating and feeding to your family. Stock up this month on our large selection of Amy’s Kitchen from both the Frozen Foods and Grocery Departments, as we feature the line all month at a special discount.

Finally, who is Amy? She is the girl born to Andy and Rachel back in 1987 and the inspiration for all this tasty, convenient—and healthy food.

• 33% off all Amy’s products

New! Delices de Provence Olives

There is a special appeal to the simple foods of Mediterranean cultures. A flavorful wedge of cheese, a piece of crusty hearth-baked bread, and a good red wine come to mind quickly. Their convenience, nutrition, and history get our attention. What makes us crave them is their aroma and flavor, not to mention their ability to bring us together with friends and family.

One of the most important underpinnings of Mediterranean cuisines has been the produce of the olive tree, both olives and olive oil. While you may not think of olives as vital to good eating, removing them would be like deleting the bass guitar from a rock band or cello from an orchestra. When the olives (or olive oil) are exceptional, they emerge from the background and come front and center, a la Chris Squire (famous bassist for Yes) or Yo-Yo Ma.

We have found olives of just such a caliber for you, and whether you like olives in pasta or vegetable dishes, over pizza, for antipasti, with cheese and good bread, or simply out of the jar, we think you will really dig these. Delices de Provence Olives are from the Baux valley in France, a place where olive trees have been producing great tasting olives and olive oils for millennia. They come to us via Patrick and Vivian Salaun. Patrick’s family has been producing olives from Baux for over 50 years. The brining and herbs they use are family blends that highlight the natural greatness of the Grossane, Aglandau, and other varieties native to the region. Thanks to Patrick and Vivian, you and I can indulge in these renowned products of the south of France any time we want. You can enjoy them all sorts of ways, because when olives are this good, they are an easy way to add big flavor to so many dishes, as mentioned above. Better yet, to get started, buy a couple of jars today, along with a crusty loaf of our DLM Signature Round, a wedge of brie or Emmental. Add a bottle of slightly chilled Beaujolais or Cotes du Rhone if you like and linger with a couple of friends one of these cool autumn evenings. C’est la vie…

• 7-oz jar, all varieties $7.99 save $2.00

New! Lucini Pasta Sauce

You will love the flavor of these new pasta sauces from Italy. They feature 100% premium Italian ingredients including extra-virgin olive oil, fresh herbs, and fresh plum tomatoes. You can make an easy meal combining this sauce with good quality pasta such as Benedetto Cavalieri or Rustichella. And grate a little of our Appennino Parmigiano-Reggiano over the dish, and you have a quick, healthy, tasty meal. Choose from Rustic Tomato Basil, Hearty Artichoke, or Sicilian Olive and Wild Caper (our favorite). 25.5 oz $6.49 save $1.00

SPECIALTY CHEESE

Fondue Fun

When I mention bell bottoms, the Volkswagen beetle, and shag carpeting, you think of the ’60s and ’70s. On that list of things that have made their return to fashion (well, maybe not the shag carpeting!) is fondue. The tradition of cheese fondue originated in Switzerland in the nineteenth century. During one winter in the high Alps, a rural mountain family was completely isolated due to a series of avalanches. With fresh food becoming scarce, the family found itself staring at some stale bread and a supply of cheeses from the summer before. Due to the poor storage of the time, the cheeses had turned too hard and leathery to eat. Out of necessity, they chopped off portions of the different cheeses, melted them in a pot and blended them together. As it turned out, this was exactly what the stale cheese needed to make it more palatable. Sitting around the pot (the cheese still bubbling), the family dunked chunks of the stale bread in the molten cheese, resulting in a delicious combination! Word then spread about this now-famous hot cheese meal and a tradition was born.

Over time, people have added wines and spices to the cheese blends to enhance and diversify the fondue recipe. In America, fondue has been very trendy, dropping in and out of popularity. A new generation is discovering that fondue is great for entertaining. Fondue is easy, as the host does the shopping and chopping, but the guests do the cooking and serving. Traditional Swiss fondue is made with a mixture of Emmental, Gruyère, and Appenzeller, melted together in a communal pot. White wine, Kirsch (a cherry-flavored brandy), and nutmeg are typically added to the melted mixture, which serves as a dip for pieces of stale bread and crusts.

Here are some tips for your next fondue party and an easy recipe:

• Keep the fondue warm over as low heat as possible to avoid scorching the cheese or overheating the oil.
• Make sure your recipe includes a bit of corn starch, all-purpose or potato flour. The starch in the flour helps to keep the cheese in suspension which keeps the fondue from separating.
• Adding a small amount of lemon juice to the wine increases acidity, which in turn helps to break up the cheese.
• When you add the cheese to the simmering wine, stir in a zigzag rather than circular motion to help break up the cheese.

Swiss Fondue

• 2-3 cloves garlic
• Freshly grated nutmeg
• 2/3 cup dry white wine
• 1/4 cup Kirsch (cherry brandy)
• 1 cup shredded Gruyère cheese
• 1 tsp cornstarch
• 1 cup shredded Emmental cheese
• French bread cut into 1” cubes
• Freshly ground pepper

Rub the garlic over the inside of a fondue pot or heavy pan. Place the wine in the garlic-seasoned pan and bring it to a boil over medium heat. Add the cheese, and cook, stirring until the cheese is melted and the mixture is smooth. Season with pepper and nutmeg. Combine the Kirsch and cornstarch in a small bowl and add it to the cheese mixture. Cook and stir until smooth and thickened.

Serve the fondue, preferably at the table, providing each diner with bread cubes and forks for dipping. The fondue should continue to simmer as it is served. Makes 6-8 servings

- Randy

MEAT & SEAFOOD

Fresh Alaska Red King Crab Has Returned

This year’s King Crab season kicks off on October 15, and the outlook is good news for all you crab lovers out there. Last year’s quota was 15 million pounds, and this year Alaska Fish and Game has kept the same quota, which should guarantee a good supply. The fishing will take about five days, weather permitting. To fill the quota, about 200 boats will be fishing around the clock. The whole year’s supply of Red King Crab will be caught in this short season. Almost all the crab gets frozen, but some gets shipped out of Dutch Harbor fresh – never frozen. This fresh crab is the sweetest tasting crab you will ever taste. Product should arrive by October 21 or 22 and will continue until the first of November. A special treat this year will be more fresh crab coming from a test boat sent out by the Fish and Game to survey the harvest. Our processor has won the bid for the crab coming from this boat in early November giving us another two weeks of this once-a-year treat. Dipped in hot butter or just eaten cold, this crab will make a believer out of you!

BEER & WINE

2004 DLM Holiday Food & Wine Show

Mark your calendars. We are having our seventh annual Holiday Food & Wine Show, Thursday, November 4 from 7-9:30 p.m. at our Springboro store. Cost is $60.00 per person and tickets will be available at the Service Booth of each store. Jazz music, incredible food, and great wine education…a perfect evening!

Octoberfest Beers

The fall is here and for beer lovers this means “Oktoberfest.” This tradition started when Prince Ludwig married Princess Theresa in 1810. The festivities lasted 16 days and the tradition continues today. The special beers made for this festival are brewed in March (earning the name “Märzen”), and are then barreled and aged until the festivities begin 16 days before the first Sunday in October. Although tradition mandates that Oktoberfest beers come from Munich, there are many other breweries in Germany and the U.S. that produce incredible renditions. These fantastic Märzen-style beers have already started flowing into the U.S., and the usual suspects are still producing the best.

We know that at Ayinger, they pride themselves on every beer they brew, but in keeping with friendly competition with the breweries of Munich, the Märzen has to be a very important beer to them every year. A famous quote at Ayinger is “…the best thing about Munich is the 20 minute drive to Aying.” Ayinger Oktober Fest-Märzen is produced in a rather bold fashion. This beer is medium- to full-bodied with a good deal of malt character and a touch of sweetness. There is a spiced hop presence, but without the bitter finish. Another excellent Märzen, from the only brewery that can boast winning every category they entered at the World Beer Championships. Ayinger Oktober Fest-Märzen 1pt. $2.29

Spaten Oktoberfest was the first of all the Oktoberfests, dating back to 1872. Where there’s a party in Germany, there’s Spaten, and with their Oktoberfest the party will follow the beer. With an amber hue straight through to the roasted maltiness in the palate and the touch of sweetness balancing the package, it’s a true gem of a beer. Spaten has always been looked at as the great standard from Munich and one of the largest supporters of Oktoberfest. For several years now they have had four tents at the festivities and have drawn an innumerous amount of people to the celebration. Spaten Oktoberfest 6pk. $6.99

HEALTHY LIVING

Protein: It’s the Whey to Go!

This month marks a milestone of sorts for me. It was exactly 30 years ago that a friend of mine convinced me that I needed to start exercising. He was a high school wrestler and suggested that I start jumping rope. After about two weeks, I was hooked. Over the years I’ve changed routines and added weight training, and I do it regularly. Now that I’m a lot older and maybe a little wiser, I’ve realized that was one of the best decisions I’ve ever made. It helps keep my muscles toned, my immune system solid, and my stress level in check (most of the time!), while dishing up healthy doses of endorphins for a bright mental outlook.

I realized early on that my diet had a direct impact on my workout intensity as well as the results. Refined foods make my energy level bottom out (never mind the bloating and water retention). Whole fruits, veggies, and nuts help keep up the energy and seemed to stabilize my blood sugar. But I’ve found that the most important dietary consideration in relation to my workouts is
protein.

Protein is a macronutrient, just like carbs and fat, comprised of building blocks called amino acids. While some aminos are produced in the body, others have to be supplied by our diets and are therefore considered “essential.” Protein, next to water, is the most plentiful substance in the body. (According to the National Research Council, adults need .45 grams of protein daily per pound of body weight.) It is the major source of building materials for the muscles, blood, hair, skin, and internal organs like the heart and brain. Protein strengthens ligaments, tendons, and artery walls, and is crucial in the formation of enzymes and antibodies. Protein is found primarily in animal foods as well as nuts, seeds, beans, legumes, and whole grains.

Whey is another source of protein and it may very well be the most bioavailable source we have. That means the body readily digests, absorbs, and utilizes it. Whey protein is produced by filtering and purifying whey, a liquid by-product of cheesemaking. The water is removed to produce a powder that’s high in protein but virtually free of fat and lactose (milk sugar). Whey protein helps produce lean muscle tissue, prevent muscle wasting, protect against free radicals, enhance immunity, lower LDL (bad) cholesterol, and inhibit the proliferation of cancer cells. But I think whey’s greatest benefit is its ability to boost glutathione levels in the cells. Glutathione is an antioxidant produced in the liver where it detoxifies harmful compounds. It protects blood cells, breaks down oxidized fats, appears to mitigate cancer cells, and is one of the key substances responsible for the body’s immunity. Unfortunately, glutathione levels decline as we get older, but whey protein can help ensure that we maintain adequate levels. (I love nutritional insurance policies!)

Next to my beloved salmon, whey is my favorite source of protein. I drink Solgar’s Chocolate Whey to Go powder every morning, and if I’ve done a weight training workout, I make sure I drink it within an hour for muscle repair. It’s quick, delicious, and low calorie with no artificial sweeteners, flavors, or preservatives. I just shake it up in a cup of organic low fat milk (no blender needed), add a spoonful of lecithin granules and I’m on my way (or whey)! Oh, and one more thing…the average scoop of whey powder contains about 16 to 18 grams of protein which won’t overload the body like the amount that may be consumed with a low-carb diet.

Solgar’s Whey to Go, available in single serving packets or larger canisters, will be on sale throughout October. Shake up a cup next time you want a protein boost, and you’ll be on your whey!

• 32-oz canister $28.50 save $12.00
• 16-oz canister $12.50 save $6.00
• Single-serving packets 99¢ save 56¢

SCHOOL OF COOKING

October Class List

	October Couples Chef Carrie Walters will teach you how cooking can be exciting, delicious, and best of all fun in our hands-on couples classes featuring all new recipes! She will teach you how to split the work and efficiently cook together as a couple while easily preparing an elegant five-course dinner party menu. • Earthy Mushroom Soup with Brie Croutons • Roquefort Pear Salad with Earl Grey Dressing • Roast Loin of Pork with Apple Cider Mustard Sauce • Spaetzle and Sweet Baby Carrots • Individual Apple Crisps with Dried Cherries Chef Carrie Walters • Sunday, October 3 • 1 – 4 p.m. • $125.00 per couple
	All About: Marinades Our All About Classes are hands-on, 1½-hour classes focused on a basic cooking technique or method. Marinades are quick and simple to make and add lots of flavor while tenderizing lean proteins like chicken and fish. Recipes include Brazilian Marinated Lamb; Citrus Marinated Sea Bass; and Lemon Rosemary Chicken. Chef Carrie Walters • Monday, October 4 • 7– 8:30 p.m. • $35.00
	Knife Skills Good knife skills are crucial to mastering basic culinary techniques. In this hands-on class, Chef Carrie Walters will demonstrate how to select, wield, sharpen, and store knives, and teach you how to chop, dice, and julienne your way to culinary success! Bring your own chef’s knife or use ours. Each student will receive a complimentary J. A. Henckels Vegetable Parer. Chef Carrie Walters • Wednesday, October 6 • 6 – 9 p.m. • $55.00
	Presenting Ying Stoller Ying Stoller is a Chinese cooking instructor and cookbook author, born and raised in northeastern mainland China. After graduating from college and teaching for a few years, she began a career as a travel agent for international tourists. Traveling around the country afforded her the opportunity to experience the unique tastes the different regions of China had to offer. Over the years, she gained an appreciation for the rich flavors and traditions of each cuisine and for the art of Chinese cooking. Today, a devoted wife and mother of three children, she shares the secrets of authentic Chinese cooking with many students in her cooking classes and on her cooking show, Ying’s Kitchen, with Monroe Public Access Cable TV. Upon repeated requests from her students, she authored her first cookbook, Ying’s Chinese Cookbook: Authentic, But Simple. Her classes are fun, informational, and practical, sharing tips and tricks in a casual and simple teaching style, which students love.
	Dim Sum & Appetizers Dim Sum includes a variety of small, mouthwatering appetizers such as dumplings, noodles, and pastries which come steamed, fried, or baked, and are typically served in small dishes. Based on the Cantonese style of food, Dim Sum translated means, “touch the heart.” Traditionally served at breakfast, lunch, or tea, these delicacies can be enjoyed at any time of the day. Ying’s introductory class features authentic recipes for Eggrolls; Crab Rangoon; Dumplings; and Five Spice Chicken Wings. Tea is always served with Dim Sum and Ying will discuss the proper method to brew a perfect pot. Ying Stoller • Thursday, October 7 • 6 – 9 p.m. • $60.00
	A Day in the Kitchen with Chef David Glynn Spend the day in our kitchen with one of the Miami Valley’s prominent restaurant chefs and learn how to cook like a pro. Our chef of the day will share insider tips and shortcuts to creating gourmet meals in your own kitchen! By using restaurant techniques and taking advantage of today’s abundance of gourmet specialty products found on our market shelves, our chefs will show you how to streamline the way you cook while achieving restaurant-quality results. The class begins with introductions and a leisurely shopping trip at the market. While shopping, the menu develops according to what looks freshest and best to the chef. There are no set menus and no recipes provided before, during, or after these classes. As part of the overall culinary learning experience, one or two wines are chosen that the chef feels best complements the menu. Students help prepare dishes with the guidance of the chef and then join together to dine on their creations at the end of the class. These classes offer an intimate and highly educational experience gleaned from one-on-one interaction with the chef, plus, a whole lot of fun! David Glynn is an innovative chef who believes in keeping flavors and recipes simple allowing the food and its quality to speak for itself. Now at the Officer’s Club at WPAFB, David has returned to Dayton from Chicago, where he was the kitchen manager at the legendary Italian Steakhouse, Harry Caray’s, and the executive chef at Nieman Marcus. A graduate of the prestigious Culinary Institute of America, David was the proprietor/executive chef of several restaurants about town including the well-known Peasant Stock Restaurant. David has returned to Dayton to live closer to his three sons. An outstanding chef and instructor, we welcome him back to DLM. David Glynn • Sunday, October 10 • 1 – 5 p.m. • $95.00
	All About: Rubs Our All About Classes are hands-on, 1½-hour classes focused on a basic cooking technique or method. Seasoned rubs add lots of flavor to meats and poultry without adding fat. Recipes include Oregano Garlic Pesto Tuna; Herb-Rubbed Flank Steak; and Blackened Chicken Breasts. Chef Carrie Walters • Monday, October 11 • 7– 8:30 p.m. • $35.00
	Asian Wraps 6 — All New Recipes Our Asian Wrap classes are our most popular hands-on classes. Sign up early so you don’t miss out! If your parties always end up in the kitchen, then recreate this class for your next dinner party. We promise you and your guests will have lots of fun! Recipes include Thai Crab Rolls; Lime Chicken in Rice Crepes; Shao Mai (dumplings filled with chicken, shrimp and mushrooms); Grilled Beef in Grape Leaves; and Butterfly Shrimp (wapped fried shrimp). Chef Carrie Walters • Tuesday, October 12 • 6 – 9 p.m. • $55.00
	It's a Guy Thing! — For Men Only Find yourself all alone in the kitchen? Just you, the cat, and the frozen dinner? Then this is the class for you! Join Dottie Overman and discover how easy it is to make all your favorite homestyle comfort food meals, just like Mom used to make. She’ll teach you how to prepare dishes in a simple, easy to understand manner, and throw in plenty of ideas for variations, so you can tinker with it at home, and call it your own. Recipes include Classic Meatloaf; Roast Chicken; Homemade Mashed Potatoes and Gravy; Baked Pork Chops; and last but not least, every man’s favorite, Chili. Dottie Overman • Wednesday, October 13 • 6– 9 p.m. • $55.00
	Roasting Basics If you have always wanted to know the secrets to preparing traditional holiday fare, then this is the class for you. Chef Carrie Walters will teach time-honored basic cooking methods for a Standing Rib Roast (prime rib); Beef Tenderloin; Rack of Lamb; Roast Turkey or Chicken; and a classic Pork Crown Roast. With the upcoming holidays in mind, Carrie will also share tips on garnishing and presentation. Join us, and let us help take the fear out of preparing these special entrées. Chef Carrie Walters • Thursday, October 14 • 6 - 9 p.m. • Cost: $60.00
	All About: Pan Roasting Our All About Classes are hands-on, 1½-hour classes focused on a basic cooking technique or method. From cooktop to oven, pan roasting is an essential cooking skill every good cook needs to know. Recipes include Salmon with Herbed Crust; Double-Thick Pork Chops with Apple Cider Jus; and Beef Tenderloin with Maître d’ Butter. Chef Carrie Walters • Monday, October 18 • 7– 8:30 p.m. • $35.00
	Presenting Pam Anderson Pam Anderson is a food columnist for USA Weekend. Her fourth book, Kitchen Gatherings—Perfect Recipes for Relaxed Entertaining will be published in 2005. She is author of three books—CookSmart, the best selling The Perfect Recipe, and How to Cook Without a Book. She is former executive editor of Cook’s Illustrated magazine, as well as food editor of Cook’s Magazine. Her food articles have appeared in Food and Wine, Fine Cooking, Saveur, Ladies Home Journal, and The Washington Post. She has been featured in US News and World Report. She also appears frequently on QVC and has been a guest on The Today Show, CBS This Morning, Cooking Live, Home Matters, and many TV and radio stations across the country.
	Comfort Food Favorites Pam Anderson’s infallible renditions of favorite dishes have made her one of America’s most trusted cooks. She returns to DLM with a menu of can’t-fail recipes for some of our very favorite comfort foods: Tender Pot Roast with Rich Red Wine & Onion Gravy; Simple Chicken Pot Pie topped with Fluffy Buttermilk Biscuits; Spaghetti & Meatballs – 2 Meals in One; Buttermilk Fried Chicken with Pan Gravy served with Mashed Potatoes and Cornbread Muffins; and Coconut Cream Pie. A popular visiting instructor at DLM, Pam shares a wealth of culinary knowledge in her classes, that you can apply to your everyday cooking. Sign up early, so you don’t miss out! Pam Anderson • Wednesday, October 20 • 6 - 9 p.m. • Cost: $65.00
	A Day in the Kitchen with Chef Dominique Fortin Spend the day in our kitchen with one of the Miami Valley’s prominent restaurant chefs and learn how to cook like a pro. Our chef of the day will share insider tips and shortcuts to creating gourmet meals in your own kitchen! By using restaurant techniques and taking advantage of today’s abundance of gourmet specialty products found on our market shelves, our chefs will show you how to streamline the way you cook while achieving restaurant-quality results. The class begins with introductions and a leisurely shopping trip at the market. While shopping, the menu develops according to what looks freshest and best to the chef. There are no set menus and no recipes provided before, during, or after these classes. As part of the overall culinary learning experience, one or two wines are chosen that the chef feels best complements the menu. Students help prepare dishes with the guidance of the chef and then join together to dine on their creations at the end of the class. These classes offer an intimate and highly educational experience gleaned from one-on-one interaction with the chef, plus, a whole lot of fun! Dominique Fortin is the proprietor and executive chef of the acclaimed French bistro, C’est Tout. A classically trained chef, Dominique fulfilled a lifelong ambition of owning his own restaurant when opening C’est Tout in the Oakwood business district, January 2002. Almost an overnight success, the restaurant has quickly become a favorite of the Miami Valley and “the place to go” for classic French bistro fare. Prior to opening C’est Tout, Dominique was the executive chef for L’Auberge, Dayton’s only four-star restaurant. Cooking since he was a young boy, Dominique came to the United States in his twenties, and has honed his skills working in many four- and five-star restaurants before coming to Dayton in 1999. We proudly welcome Dominique to DLM. Dominique Fortin • Sunday, October 24 • 1 – 5 p.m. • $95.00
	All About: Simple Pan Sauces Our All About Classes are hands-on, 1½-hour classes focused on a basic cooking technique or method. Simple pan sauces are easy to make by deglazing the pan with wines and vinegars. Recipes include Chicken Marsala; Steak au Poivre; and Swordfish with Balsamic Vinegar Glaze. Chef Carrie Walters • Monday, October 25 • 7– 8:30 p.m. • $35.00
	Flavors of Vietnam Vietnamese cuisine is deeply rooted in the cooking of China but strongly influenced by neighboring Thailand and the colonial power of the French. Vietnamese cuisine remains distinctive and unique boasting delicate, yet vibrant, refreshingly light and healthy flavors. Explore the flavors of Vietnamese cuisine in our hands-on class featuring Grilled Beef Patties with Coconut and Peanuts; Chicken with Pineapple and Cashews; Fried Rice with Crispy Shallots and Shrimp; Grilled Pork Skewers with Lemongrass; and Coconut Flan with Caramel. Chef Carrie Walters • Tuesday, October 26 • 6 – 9 p.m. • $55.00
	Almost From Scratch: Holiday Entertaining Let Andrew Schloss, author of Almost From Scratch: 600 Recipes for the New Convenience Cuisine streamline your holiday cooking schedule, with a dozen quick and easy holiday recipes that save time, but never skimp on flavor. Discover how to prepare appetizers, soups, entrees, sides, and desserts with holiday flair as you master techniques that will make entertaining a breeze! Andrew will tell you what can be pulled together at the last minute, and what can be made well in advance of serving. The menu includes Molasses Mustard Roast Turkey Breast; Roast Rib of Beef with Espresso Jus; Winter Garden Risotto; Pistachio Ginger Wild Rice Stuffing; Roasted Turnips & Apples; Roasted Fennel Provençal; Cream of Pumpkin Soup with Asiago Cheese; Broccoli Rabe with Roasted Grapes; Chocolate Rum Torte with Bitter Chocolate Lacquer; and Pecan Pie Cheesecake. Andrew Schloss • Thursday, October 28 • 6–9 p.m. • $65.00

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 October 31, 2004. In the event of a typographical error, in-store prices will prevail. All sale items are limit five with Club DLM card.

Recipes

While researching recipes with apples for this Market Report, we discovered a number of tasty ones in An Apple Harvest by Frank Browning and Sharon Silva. Following are a couple of our favorites.

For a printable version of the recipes listed below, click here.

Goat Cheese and Ginger Stuffed Apples
This delicious fall dessert is designed to be served warm, but we liked it equally well when chilled overnight and served cold.

• 6 Rome or Winesap apples
• 11 ozs soft, fresh goat cheese, at room temperature (we prefer Couturier)
• 5 Tbsp brown sugar
• 1/4 cup chopped crystallized ginger
• 3 Tbsp toasted chopped pistachios

Preheat oven to 375º F.

Select a baking dish just large enough to accommodate the apples standing upright. Cut a 1/2-inch off of the top of each apple horizontally. With a melon baller or grapefruit spoon, scoop out and discard the core from each apple, being careful not to pierce the blossom end. Continue to scoop out the apple flesh to form a hollow cavity about 1½ inches in diameter with sturdy sides. Reserve the removed pulp for another use or discard.

In a bowl, stir together the goat cheese, brown sugar, and crystallized ginger. Spoon the cheese mixture into the apples, filling each one generously. Place in the baking dish and sprinkle the pistachios evenly over the tops. Pour water to a depth of about 1/3 inch in the bottom of the dish.

Bake for about 30 minutes, or until the apples are fully tender when pierced with a fork and the tops are lightly browned. Serve warm. Makes 6 servings

Per serving: 361 calories (34% calories from fat); 14g total fat; 9g saturated fat; 37mg cholesterol; 248mg sodium; 50g total carbohydrates; 11g protein

Salmon Fillets in Cider-Mustard Sauce

• 4 Shetland salmon fillets, each about 6 ounces and 1½ inches thick, skinned (Our Seafood Department would be happy to skin them for you.)
• Sea salt, to taste
• 1/4 cup whole grain Dijon mustard
• 1 cup apple cider
• 1 cup heavy cream
• 1/4 cup brandy, optional
• Apple slices, for garnish
• Italian parsley leaves, for garnish

Position a rack in the upper third of the oven and preheat to 450º F.

Sprinkle the salmon fillets lightly with sea salt and arrange in a single layer in a baking dish. Spread 1 Tbsp of mustard on the top of each fillet. Pour the cider into the dish.

Bake for 10 minutes. Add the cream and the brandy to the dish and return to the oven; bake for 3 minutes. Baste the salmon with the cider-cream mixture and continue to bake 2 minutes longer, or until salmon is just opaque throughout.

Transfer fillets to a warm platter. Place dish on the stovetop over medium heat and simmer sauce to reduce and thicken slightly. Spoon sauce over the fillets and serve garnished with apples slices and parsley. Makes 4 servings

Per serving: 594 calories (63% calories from fat); 40g fat; 17g saturated fat; 182mg cholesterol; 489mg sodium; 9g total carbohydrates; 35g protein

DLM School of Cooking Favorite!
Blue Ribbon Chili
Pam Anderson’s infallible renditions of favorite dishes have made her one of America’s most trusted cooks. Try her chili recipe and see if you don’t agree! Be sure to check out her cooking class, Comfort Food Favorites on October 20.

• 4 Tbsp vegetable oil, divided
• 1 flat, boneless chuck roast (2 pounds), patted dry
• 4 country-style ribs (about 1¼ lbs), patted dry
• 1 Tbsp plus 2 tsp ground cumin
• Salt and freshly ground black pepper
• 9 Tbsp mild chili powder
• 2 tsp dried oregano
• 2 large onions, medium diced (about 4 cups)
• 4½ cups crushed tomatoes
• 1 oz bittersweet or semisweet chocolate
• 6 garlic cloves, minced
• 2 cans (15½ oz ea) pinto or kidney beans, (optional)
  
• Suggested condiments: Tabasco sauce, sliced scallions, minced jalapeño, canned green chiles, sautéed green and yellow bell peppers, minced fresh cilantro, lime slices, shredded Cheddar, sour cream.

Adjust rack to middle position and heat oven to 450° F. Set a large Dutch oven over medium heat while preparing roast and ribs.

Pour 2 Tbsp of oil into a medium bowl, add roast and ribs, and turn to coat. Generously sprinkle both sides of meats with 1 Tbsp cumin and season with salt and pepper. Increase heat to medium high and add chuck roast to pot. Cook until a solid brown crust forms on one side, about 5 minutes. Turn roast over, and cook until a crust forms on the other side, about 5 minutes longer. Remove from pot. Add ribs; cook until crust forms, 4 to 5 minutes. Turn ribs over and cook until crusty, 4 to 5 minutes longer.

Return roast to pot; add 1¼ cups water (if using a pot more than 9½” in diameter, increase water to 1½ cups) and turn off the heat. Carefully cover the pot with a sheet of heavy-duty foil, pressing on foil so that it is concave and touches the meat. Seal completely around the edges. Place lid on pot, turn on the heat again, and cook until you hear juices bubbling. Set pot in oven and cook without checking 1 hour and 20 minutes. Meat will be dark brown and very tender.

Meanwhile, heat chili powder, oregano, and remaining 2 tsp cumin in a small dry skillet over low heat, stirring constantly, until spices are warm, fragrant, and darker in color, being careful not to burn. Set aside. When roast and ribs are done, remove from pot and set aside until cool enough to handle. Pour meat juices into a measuring cup; add enough water to equal 6 cups. Set pot over medium-high heat; add remaining 2 Tbsp oil. Add onions and sauté until soft, 7 to 8 minutes. Add toasted spices, tomatoes, and meat juice-water mixture; stir to combine. Shred meat and add to chili, discarding pork bones.

Simmer chili until flavors are deep, rich, and unified, about 1½ hours. Add chocolate and garlic and simmer to blend flavors, about 5 minutes longer. Add beans and heat through.

Chili is best if cooled, covered, refrigerated overnight, and reheated before serving. Pass condiments at the table. Makes 6 to 8 servings

Remember to visit our online Recipe Archive for a wide variety of recipes sorted into many categories.

Throughout the month of October, each time you use your Club DLM card you will be given a chance to win...

• $50.00 Gift Certificate to Smokin’ Texas BBQ Joint
• Gift Certificate to Merry Maids
  One-Hour Home Cleaning ($64 value)
• $40 Gift Certificate to Buffalo Wild Wings Bar and Grill

One set of prizes will be awarded at each store location unless otherwise specified. No purchase necessary to enter.