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November 2004 Market
Report [click
for PDF]
Department Features -
Recipes - Monthly
Prizes
For past issues of
the Market Report, visit our Market
Report Archive!
Preparing the Perfect Turkey
As newlyweds 26 years ago, my husband and
I went to great lengths to avoid slighting either of our families.
We were both eldest children and the only ones married, so
no one else in the family had conflicts during the holidays.
After our first Thanksgiving when we ate two full meals, we
decided that something had to change. The obvious solution
was for us to host Thanksgiving for both of our families.
Since that time, the families have doubled in size. Not everyone
can make it each year, but those who do expect a classic Thanksgiving
dinner with a perfectly roasted turkey as the focal point
of the meal. Many years ago, before I discovered DLM, I was
content with your average frozen turkey. However, once I discovered
Bowman & Landes fresh turkeys, we were all hooked! How
do you decide how much turkey you need for your Thanksgiving
feast? Allow one pound of turkey per person for a whole turkey
and ¾ pound for a turkey breast.
Storage and Preparation Tips
- Store fresh turkey in the coldest part of the refrigerator.
Allow 2-3 days in the refrigerator to thaw a frozen turkey
(approximately 1 day for every 4 pounds). DO NOT thaw at
room temperature.
- Stuffing should be prepared and stuffed into the turkey
immediately before it is placed in the oven. Figure ¾
cup of stuffing per pound of turkey.
- Remove neck and giblets from the body cavities; rinse
the turkey and pat dry. Place stuffing in body cavities
and secure. If roasting unstuffed, rub the body cavity lightly
with salt. Place turkey, breast-side up, on a rack in a
shallow roasting pan. Brush with melted butter or olive
oil, and season with sea salt and freshly ground pepper.
- Roast turkey at 325º F for approximately 15 minutes
per pound. Add ½ hour to the total time for a stuffed
turkey. Baste occasionally with pan juices, if desired.
Begin checking for doneness 30-45 minutes early. Turkey
is done when a meat thermometer registers 180º F in
the thigh meat or 170º F in the breast, and the juices
run clear. Make sure the thermometer is not touching a bone.
Stuffing temperature should be 165º F.
- Remove turkey from oven, and allow to rest for 20 minutes
before carving. Happy Holidays!
- Kathy
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Braised DLM Natural Meats—Soothe
Your Belly and Warm Your Heart
Another summer has passed by minus washboard
abs, despite challenges, goals, and promises shared with brother-in-law
Matt, cousin Wally, and other comrades. Bodies of Greek gods
will have to wait until next spring. Now, thank goodness,
it’s time to eat hearty. Cold weather is braising season,
the time to eat slowly cooked meats, rich in flavor and substance.
Our word braise comes from the French braiser, meaning cooking
with live coals, which in turn is from Old French breze, probably
of Germanic origin. Ah yes… I can picture some muscled
Teutonic ancestor (who didn’t sport rippled abs either)
returning to the stone hut on a snowy day, home fires burning,
family gathered to cook together and settle in for shared
eats and good times.
What is braising? Braising is a wet cooking method where
you slowly cook the meat in a closed pot with moisture and
does best with cuts of meat that have a lot of connective
tissue. Braising breaks down otherwise tough meat, marries
the flavors, and makes the dish falling-off-the-bone, juice-running-down-the-side-of-your-mouth
succulent. This method is my favorite (can you tell?) because
the prep and cooking are fun, and the resulting food so good.
I can think of few ways to better fill an evening with friends
and family.
So how do you braise? You can find plenty of good recipes
on the web, but here’s a brief sketch to show you how
easy it is to do. Best cuts include arm bottom round roast,
chuck roast, rump roast, short ribs, and shanks (I love to
do this with our lamb shanks!). You can also braise dark cuts
of poultry such as turkey legs and even seafood such as monkfish.
You can be supremely confident buying all of these at Dorothy
Lane Market, because our meats and seafood are Honestly Better.
For example, our DLM Coleman Natural Beef is lifetime free
of added hormones or antibiotics. Our beef is the result of
natural grazing and grains, and the extra care of small family
ranchers. Our beef also tastes better—way better, with
a truer, clean beef flavor. OK, advertising is done. Forgive
me for gushing about the superior quality of our meats. I
really believe they are the best you can get. Now back to
the subject of braising…
Once you’ve chosen your cut of meat, cut it to about
double bite-size pieces (some meats are better left whole,
such as veal or lamb shanks). Season them with sea salt and
fresh ground pepper, then dust with a little Wondra flour.
Place them in a heavy duty oven-safe fry pan on the stove
top in a little hot grapeseed oil. Brown on all sides, remove
the meat, and keep warm under foil. Next you put veggies (parsnips,
carrots, fennel, onions, garlic cloves, wild mushrooms, etc),
all cut to the same size, about an inch long, in the pan and
brown them off and remove. This step of browning meats and
vegetables is very, very important, otherwise, the meat comes
out tough and the veggies mushy and lifeless. Pour off and
discard the oil in the pan except for about a tablespoon.
While the pan is still hot, deglaze, that is pour water or
some of the same wine you will be serving, (or a mix of the
two) in the pan to lift the caramelized juices off the surface.
Fill up to a quarter inch or so. Stir with a wooden spoon
over heat to reduce until it just begins to get syrupy. At
this point, add some stock (chicken stock works well with
about any dish) to thin out the liquid. Put your meat back
in the pan, as well as the veggies. If you prefer firmer veggies,
add them back in 30 minutes before the end of cooking time.
Add more stock if necessary to cover up to half the meat.
At this point, seal with a lid, and simmer slowly on the stove
top or in the oven (make sure the pan is oven-safe if you
do this). Depending on the cut of meat, this could take 30
minutes or up to a few hours. The point is to cook at 325º
F slowly in liquid, so that the meat breaks down to a tender
and delicious result. Once the meat is cooked, remove the
meat and veggies from the liquid, and keep warm. Skim excess
fat off the top of the cooking liquid with a big spoon. Take
a taste and add salt and pepper if needed. Reduce the liquid,
this time uncovered, on the hot stovetop to concentrate flavors.
Once the liquid begins to thicken, you can add some fresh
chopped herbs for flavor and color, such as rosemary (great
for lamb shanks), thyme, etc. Plate the meat and vegetables
and anoint with some of the flavorful cooking liquid. Add
a couple of sides, a good salad with a sharp vinaigrette,
some warmed DLM Artisan Bread, and dinner is served. Braising
is an ancient cooking method, perhaps a lost art in fast food
culture. But it’s time for a comeback. This winter,
buy good meats at DLM and give braising a try; it will fast
become the cause célèbre of your dinner table
this season.
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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| Make Great Espresso
and Cappuccino at Home with Gaggia
What is it about sipping coffee in the morning that is so
appealing, so necessary? Why does it make us fancy ourselves
thinkers, artists… romantics? Even the whirling noise
of a coffee grinder is a sound as beautiful as Mozart. Is
it the warmth of the cup, the steam rising up, the aroma of
the coffee, the complexity of its flavor? Answers differ,
as coffee lovers come in all shapes and sizes. Perhaps your
morning starts like mine, with a visit to the coffee bar here
at DLM, where Boston Stoker’s skilled baristas Gina,
Jane, Michelle, et al hook you up with morning brew. But what
about those times when you wish you had a well-made coffee
drink at home? The answer is Gaggia (pronounced "gah-jya"),
a very important name in espresso making.
The roots of espresso go back to around 1900. Innovations
of the time included use of steam extraction (Gustav Kessel)
and quickly brewing one cup at a time (Luigi Bezzera). The
invention of the modern espresso machine, however, came later,
and is generally credited to Achilles Gaggia. Mr. Gaggia was
a barista in Milan, Italy, who was unhappy with the existing
coffee-making technology. The old machines would produce a
quick cup, yet despite his barista skills, the coffee was
scalded and bitter and lacked the full flavor of the bean.
So Gaggia set out to make a better cup of coffee for his customers
and in the process made groundbreaking inventions. His big
breakthrough was a spring-loaded, lever-operated piston. This
allowed him to apply the heat and pressure necessary to extract
optimum flavor from the ground coffee without scalding it.
For the first time, a shot of espresso could be drawn that
captured the full flavor of the bean, and as a bonus, the
shot was crowned with a thin layer of golden brown foam, that
is, the prized crema. Gaggia patented his invention in 1947,
and ever since, the company bearing his name has been at the
forefront of quality and innovation.
Every Gaggia machine is made with heavy duty parts. We know
firsthand, because Gaggia’s U.S. rep, Todd Salzmal,
took apart a machine in front of us and showed us all the
well-machined metal inside. Fine, but how is the coffee coming
out of a Gaggia? In a word, excellent. We found the shots
were well drawn, rich, and full flavored, with a nice crema.
That’s why we decided to become a Gaggia dealer and
wholeheartedly recommend them to you.
We have three Gaggia machines for you to choose from. The
Evolution is the most economical choice, and is just right
for those of us who want to grind the coffee to our own liking,
and manually tamp it down into the filter basket. This does
require some practice, but it’s fun to learn how to
draw the shot yourself. This machine also includes an excellent
frother for lattes and cappuccinos. The Classic is a bigger,
more powerful machine that can also handle double shots. It’s
the best choice if you want to be a “home barista”
as described above and expect to make lots of drinks, such
as for entertaining. What if you aren’t interested in
learning any barista skills, but want quality and simplicity?
Then Gaggia’s Syncrony Compact is your best bet. It
is a super automatic machine that grinds, tamps, and brews
espresso at the touch of a button! It’s a snap to use
the “Turbo Frother” as well to prepare cappuccinos
and lattes.
If you want to complete your home espresso experience, I
highly recommend you also pick up a set or two of espresso
cups that we have on display. You will find that drinking
espresso out of a warmed ceramic cup adds another dimension
of pleasure to the experience. Buy a Gaggia today for yourself
or as the perfect gift for the coffee lover in your life.
If you would like assistance or have more questions, please
ask for one of our Gaggia experts: at Oakwood ask for Tom
Hart or David Lane, at Washington Square see Jennifer Dahm
or Giri Dodballapur, and at Springboro, Josh Frey and Ed Flohre.
- Gaggia Evolution $279.00
- Gaggia Classic $499.00
- Gaggia Syncrony Compact $699.00
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| Apples and Cheddar
The breezes are crisp, vibrant colors blanket the trees,
and sitting in front of the fireplace with a nice snack sounds
ideal. Yep, it’s that time again. Fall is here. Fall
is probably my favorite season of the year. It just seems
that everything has a “crisp” sense to it. For
those of you who share my love for this season, I wanted to
share with you one of my favorite snacks to enjoy this time
of year. While the snack itself is simple, the varieties and
combinations are what make it one of my favorites. The simple
snack that I am referring to is slices of cheddar cheese and
apple. Just as there are many varieties of apples to choose
from, each with its different flavors, as well there are many
varieties of Cheddar cheeses for you to enjoy. The best pairings
match the sharpest Cheddars with the sweetest apples.
- Top Hat English Cheddar / Gala Apple
- Black Diamond Cheddar / Pink Lady Apples
- Tillamook Cheddar / Jonagold Apples
- Irish Cheddar / Red Delicious Apples
Now, don’t take my word for it…try it for yourself.
Make your own pairings. The key to this simple snack is to
pour yourself a glass of nice wine, sit back, relax, and enjoy
it.
- Top Hat English Cheddar $10.99 lb save up to $1.50
lb
- Black Diamond Cheddar $10.99 lb save up to $2.00 lb
- Tillamook Cheddar $7.99 lb save up to $1.00 lb
- Irish Cheddar $8.99 lb save up to $1.00 lb
- Randy
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| Grandma Tobias Pumpkin
Pie
Where can you find a freshly baked pumpkin pie made with
no hydrogenated oils, you ask? At Dorothy Lane Market, of
course! Our bakers make Grandma Tobias Pumpkin Pie by starting
with a tender, flaky crust using King Arthur unbleached, unbromated
flour and real creamery butter – never any margarine
or shortening! Each crust is filled with pure pumpkin, farm
fresh eggs, evaporated milk, fresh heavy cream, and sugar
blended with just the right amount of spice. The silky smooth
pumpkin filling will have your guests oohing and ahhing. So
enjoy a Grandma Tobias Pumpkin Pie this season, and order
one early for your Thanksgiving table!
- Scott
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| New! Fully
Cooked DLM Turkeys at the Deli
Few would argue that a steamy hot, juicy turkey is the centerpiece
of the Thanksgiving table; however, I think that many would
agree that cooking the bird just right is somewhat of a challenge.
Never fear, your worries are over. New to our Deli is an oven-browned,
fully cooked turkey so tasty that we put our name on it. This
isn’t just any turkey. Each turkey is humanely raised
on small family farms using sustainable, environmentally friendly
farming practices. They are raised without the use of sub-therapeutic
antibiotics, hormones, and animal by-products throughout their
entire life. All this, including rigorous inspection protocols
and product traceability have earned the first turkey producers’
Humane Farm Animal Care Certification by The Humane Society
of the United States.
That’s all well and good, you say, but what about taste?
When we reheated one here at the store a couple weeks ago,
word spread throughout the departments – “You’ve
gotta go try the turkey in the Deli!” Well, I made my
way there, grabbed a plate and napkin, and graciously accepted
a tender slice of turkey breast. I don’t normally speak
with my mouth full, but I just had to mutter, “Phh,
thiph is pho gooo!” And very tasty indeed, it was. There
was just the hint of a crispy browned skin, the breast was
tender, juicy, and full-flavored, and the plate was all mine!
Others were praising the moist dark meat, saying it was the
best they’d ever tasted. I can only imagine how good
it will be with dressing and mashed potatoes smothered with
gravy and…oh, sorry, I got carried away for a moment.
Bottom line, try the new fully cooked, oven-browned turkey
(or turkey breast, for smaller gatherings) and your guests
will all agree, you’ll have a perfectly cooked, deliciously
tender bird. And don’t forget, you can complement this
with other items from the Deli’s a la carte menu for
Thanksgiving, and your dinner will be well remembered.
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| Raphet 2002 Gevrey-Chambertin
Lavaux St. Jacques
An extremely opulent wine from vines planted in 1928 and producing
only four barrels, one of which came to America! The 2002
is seductive with an intoxicating nose and a seemingly ever-changing
palate...brilliant effort! $62.99
Cl Pinot Noir Sonoma Coast
This California winery has produced some really marvelous
wines from Sonoma in the past, and this Napa Valley effort
is really impressive for the value. Basket-pressed and fermented
in French oak barrels, this wine is full of ripe strawberry
fruit with great balance and length. There is a kiss of oak
mixed with hints of rose petal. Do not miss this beauty...only
400 cases made! $15.99
A to Z 2003 Pinot Gris
This Oregon wine is full of really ripe mango fruit, lime
blossom, and a touch of mineral tones. Not as heavy as Chardonnay,
but not overly delicate. It is the perfect white with your
Thanksgiving turkey. $13.99
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| Holiday Stress Busters
I was talking with a friend the other day about how quickly
the holiday season is approaching. “This is the most
stressful time of year for me,” she said. “It’s
like the days fly by and I have to shift into high gear just
to keep up.” It’s true. I think most of us experience
more stress at this time of year. With family gatherings,
crowded malls, traffics woes, gift-giving decisions, and stretched
budgets, it’s no wonder that the holidays can be exhausting.
Well, this year, I believe we can help. Think of the Healthy
Living Department as your holiday “stress buster.”
We can help you bust your stress in two ways. Stress Buster
#1: consider L-Theonine, a nutritional supplement from Enzymatic
Therapy. L-Theonine is an amino acid (protein building block)
from green tea (it’s caffeine free) that can help alleviate
anxiety and stress, promote relaxation, and improve deep-quality
sleep. It works to support the nervous and cardiovascular
systems, and since it does not sedate, it can be used anytime.
And unlike prescription medications, studies have repeatedly
shown that L-Theonine has no side effects. When I’m
stressed, I carry a lot of tension in my neck and shoulders.
L-Theonine helps relieve it and just gives me a feeling of
overall well being. What a welcomed option for stressful moments!
(Be sure to consult your health care practitioner if you are
using prescription medication.)
Stress Buster #2: We’ve solved the gift-giving dilemma.
If you’ve never browsed the Healthy Living Department,
this is the time to do it. We’ve got gifts galore! For
instance, if you’re looking for a hostess gift or something
for a special teacher, the beautiful boxed soaps from Baudelaire
might be just the thing. They’re new for the holidays.
Ergo candles make popular gifts all year long and we’ve
added several new fragrances to our collection. These candles
are made from pure soy wax with cotton wicks, and seem to
last forever. For the frequent traveler, how about a Dreamtime
neck pillow or sleep mask? Their fabrics are beautiful. The
Spa Comforts’ “puppy” neck wrap and “teddy”
hugger, that you can warm in the microwave, make snuggly gifts
for any restless child (or grownup!). Our new Art Wear hand-painted
reading glasses and beautiful beaded eyeglass chains make
a whimsical, yet practical gift for those who, uh, insist
that newspaper print is getting smaller and smaller. Be sure
to also check out our new yoga props. Yoga is becoming more
popular for exercise and relaxation, and you’ll find
items for beginners to the experienced.
You’ll see that we’re highlighting our Woodspirits
products this month, a line of handmade body care products
from St. Paris, Ohio. Woodspirits is run by Barbara Bobo and
her family, and began as a small herb shop in the mid ’70s.
About ten years later she tried her hand at soap making, but
never dreamed her products would eventually be in demand nationwide
as well as in Canada and England. Barbara uses no synthetic
ingredients in her products, and most are “food grade.”
Emollient oils of coconut and olive are used in the soap base,
for example, along with pure essential oils, fresh herbs,
plant resins, or the crushed pits of fruit. Every bar of soap,
made according to formulas used by American pioneers, has
a story behind it that influenced its formulation. Woodspirits
also offers exfoliating and moisturizing salt scrubs, 100%
beeswax candles, and colognes made with their most popular
fragrances. Think “gift baskets” on this one!
So there you have it: some stress-busting ideas from the Healthy
Living Department to help make your life, and shopping, a
little easier this holiday season. Now you can relax and enjoy
it.
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| November Class List
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 All
About Gravy
Does your gravy have lumps? We’ll show you
how to make chicken gravy, beef gravy, and au jus. Recipes
include Sautéed Chicken with Pan Gravy; Mom’s
Meatball Stroganoff; and Roast Beef with au Jus.
Our All About Classes are hands-on, 1½-hour
classes focused on a basic cooking technique or method.
 Chef
Carrie Walters • Monday, November 1 •
7– 8:30 p.m. • $35.00  |
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Holiday
Cookies — The Best of the Batch!
For all of you busy bakers that have missed this annual
holiday class, join Kathy, and learn to make the best
of the batch!
In this annual hands-on class, learn three different
cookie-making techniques: rolled, pressed, and molded
cookies. Before the holidays, Kathy Neufarth and her
best friend get together for an entire day to make,
bake, and decorate holiday favorites. Their cookie bake-a-thons
have been going on for almost 20 years. This year join
Kathy and learn the secret of making perfect pressed
cookies with a classic spritz recipe for Chocolate Drizzled
Holiday Wreaths, exquisite sandwich cookies with a creamy
citrus-mascarpone filling; yummy Oregon Black Raspberry
Filled Almond Rugalach, rich, pastry-like, rolled cookies
drizzled with white chocolate and sprinkled with maple
sugar; and a show stopper on any cookie tray, molded
Candy Cane Cookies, rich and buttery with a hint of
peppermint these cookies are a favorite of young and
old. Each student will take home a selection of holiday
cookies.
Kathy
Neufarth • Tuesday, November 2 • 6 -
9 p.m. • Cost: $55.00 
Kathy
Neufarth • Tuesday, November 16 • 6
- 9 p.m. • Cost: $55.00
Kathy
Neufarth • Tuesday, December 7 • 6 -
9 p.m. • Cost: $55.00 |
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 Elegant
& Quick Holiday Dinner Party
We all like to entertain, but sometimes we
are hesitant because we’re pressed for time. Join
us at DLM and let Dottie Overman show you how to prepare
an elegant and quick four-course dinner party menu.
Recipes include Mesclun Salad with Goat Cheese, Almonds,
and Cranberries; New York Strip Steak with Beaujolais
Dijon Sauce; Roasted Rosemary Potato Slices with Butter;
and for dessert, Chocolate with Ganache.
Dottie
Overman • Wednesday, November 3 • 6 –
9 p.m. • $50.00 |
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Flash in the Pan — One Dish Skillet Meals
For everyday weeknight cooking, these fast, fabulous
recipes made in a single skillet are a cook’s dream.
Loosely adapted from A Flash In The Pan, by Bon Appétit’s
Brooke Dojny and Melanie Barnard; you’ll have dinner
on the table in no time with just one trusty skillet and
these delicious recipes. Recipes include Rib-Eye Steaks
with Red Wine and Arugula; Cajun BBQ Shrimp; Chicken with
Wild Mushroom Ragout; Pork Tenderloin with Calvados and
Apple Cider; and Trout with Almonds and Browned Butter.
Chef
Carrie Walters • Thursday, November 4 •
6 – 9 p.m. • $50.00 |
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November
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.
• Smoked Salmon Canapés
with Dill Butter
• Mesclun with Cabrales Blue
Cheese and Chorizo
• Golden Gate Cioppino with
DLM San Francisco Sourdough
• Broccoli Rabe
with Pecorino Romano and Balsamic Vinegar
•
Chocolate Bread Pudding with Vanilla Whipped Cream
Chef
Carrie Walters • Sunday, November 7 •
1 – 4 p.m. • $125.00 per couple |
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All
About: Essential Sauces
Our All About Classes are hands-on, 1½-hour
classes focused on a basic cooking technique or method.
We’ll teach you how to make three essential sauces.
Recipes include Hollandaise (traditional and blender method)
topped asparagus; classic Red Wine Vinaigrette with field
greens; and strip steaks napped with Béarnaise
Sauce.
Chef
Carrie Walters • Monday, November 8 •
7– 8:30 p.m. • $35.00 |
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Candy
Shoppe — Gifts from the Kitchen
‘Tis the season to give, and a gift of homemade
candies from your kitchen during the hustle and bustle
of the holiday season means so much to family and friends.
Join Melissa Hohler and learn to make an array of tried-and-true
all new candy recipes perfect for gift giving. Recipes
include Homemade Fudge – handmade, the real McCoy
is the creamiest, smoothest, richest fudge you’ve
ever eaten; Chocolate Bonbons – a versatile recipe
flavored with cognac and hazelnuts, bourbon and candied
cherries, or Grand Marnier and orange zest, rolled into
balls and finished with chocolate, cocoa, or sugar; a
southern favorite Benne Seed Candy – buttery hard
candy filled with sesame seeds; and Mint Meringues –
pretty little puffs that melt in your mouth (oh so yummy!).
Melissa
Hohler • Tuesday, November 9 • 6 –
9 p.m. • $55.00
Melissa
Hohler • Thursday, December 9 • 6 –
9 p.m. • $55.00 |
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Holiday
Pastries From Around the World
Chef George Geary has discovered many great pastries
during his travels and culinary tours he leads throughout
Europe. Tonight at DLM, you will sample some of his favorites
and see how easy it is to make these decadent delicacies
from around the world – all perfect for holiday
entertaining. From Italy, Caramel Walnut Pie with Dried
Cherries and Tiramisu Trifle; from Germany, Miniature
Black Forest Cakes; from France, Almond Cherry Crème
Tart and Bûche de Noël; and from Belgium, Dandoy
Spice Cookies.
George
Geary • Wednesday, November 10 • 6 - 9
p.m. • Cost: $65.00 |
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A
Day in the Kitchen with Chef Kim Korkan
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!
Kim Korkan is co-owner and executive chef of the very
popular and innovative Yellow Springs establishment,
The Winds. Kim is a kind and gentle woman who is very
passionate about food and cooking. A voracious reader,
she considers herself a lifelong student of cooking
and wines. One of her greatest joys is teaching and
sharing her passion with others. Kim has been cooking
at The Winds for over twenty-five years. Always the
creator, working sabbaticals in Portland, Seattle, Chicago,
and Los Angeles keep her fresh and on top of food trends,
gleaning the knowledge, excitement, and insight to continue
creating the innovative food The Winds is known for.
Kim has taught many classes for DLM in the past and
we are delighted to welcome her back.
Kim
Korkan • Sunday, November 14 • 1 –
5 p.m. • $95.00 |
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Presenting Alice Medrich
Alice Medrich, “The First Lady of Chocolate,”
has been learning, teaching, and sharing what she loves
and understands about chocolate for the past 30 years.
Her love affair with chocolate began in Paris with a
single bite of a homemade chocolate truffle –
the beginning of a lifetime passion for chocolate. Alice
is credited with initiating the chocolate revolution
in the United States, introducing high-quality chocolate
truffles and desserts at her landmark Berkeley store,
Cocolat, in the early 70’s. Cocolat grew and quickly
became a destination for savvy chocolate lovers from
all over the country before closing in 1990.
Her profound understanding of chocolate has inspired
several award-winning cookbooks. Bittersweet: Recipes
and Tales from a Life in Chocolate was named the 2004
IACP Cookbook of the Year and Alice is a two-time winner
of the James Beard Cookbook of the Year Award for Chocolate
and the Art of Low-Fat Desserts; and Cocolat: Extraordinary
Chocolate Desserts. She is also the author of the best
selling A Year in Chocolate: Four Seasons of Unforgettable
Desserts and Alice Medrich’s Cookies and Brownies.
Alice writes for Bon Appetit, Food and Wine, Cooks Illustrated,
and Fine Cooking. |
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Bittersweet
Alice Medrich explores the new generation of high-quality
chocolates while presenting a mouth-watering menu of sweet
and savory recipes: Roasted Squash Soup with Nibby Cream;
Tribute Cake, the perfect devil’s food cake filled
with whipped ganache and finished with bittersweet chocolate
glaze and ruffled chocolate fans; Queen of Sheba Chocolate
Torte, moist and rich with ground almonds and a splash
of liquor; Cold Creamy Bittersweet Truffles infused with
fresh mint and rum, these soft creamy-centered truffles
are dipped in pure bittersweet chocolate; and Melting
Chocolate Meringue Cookies, deceptively light, these cookies
are moist and meltingly bittersweet within – the
soul of simplicity and a perfect way to use a distinctive
chocolate.
Alice
Medrich • Wednesday, November 17 • 6 -
9 p.m. • Cost: $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 November 30, 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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| Cranberry
Rice Salad
Adapted from Vegetarian Times, November, 2001. A delightful
addition to any fall meal, this salad can be served at room
temperature or cold. Perfect for a tailgate party!
- 3 cups cooked Lundberg Countrywild brown rice blend, cooled
to room temperature (1 cup uncooked)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp grated nutmeg
- 1/2 cup chopped walnuts, toasted
- 1/4 cup honey
1/4 cup sunflower seeds, toasted
- 1/4 cup Vera Jane’s Extra-Virgin Olive Oil
- 2 medium celery stalks, chopped (about ¾ cup)
- 2 tsp fresh lemon juice
- 1/2 cup dried cranberries
- Sea salt
- 3 scallions, chopped (about ¼ cup)
- Freshly ground black pepper
In a medium bowl, combine rice, walnuts, sunflower seeds,
celery, cranberries, and scallions. In a separate bowl, mix
remainder of ingredients to make dressing. Pour dressing over
salad and toss to coat. Season to taste with salt and pepper.
Makes 6-8 servings
Per serving: 309 calories; 46% calories from fat; 17g
total fat; 2g saturated fat; 0mg cholesterol; 14mg sodium;
40g total carbohydrates; 4g protein
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| Caramelized
Nut Tart
From Bon Appetit, November, 1998.
- Crust
- 1½ cups all purpose flour
- 2 Tbsp sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 4 oz (1/2 cup) chilled, unsalted butter, cut into
½-inch pieces
- 1 tsp vanilla extract
- 3 Tbsp (about) ice water
- Filling
- 1¼ cups sugar
- 1/4 cup water
- 2/3 cup whipping cream
- 1 oz (2 Tbsp) unsalted butter, cut into small pieces
- 1 Tbsp honey
- 1 tsp vanilla extract
- 1 cup walnuts, coarsely chopped
- 1/2 cup pecans, coarsely chopped
- 1/2 cup slivered blanched almonds
- 1 oz good-quality white chocolate, chopped
- Whipped cream (optional)
For crust: Mix flour, sugar, cinnamon, nutmeg,
and salt in a food processor. Add butter. Using on/off turns,
process until mixture resembles coarse meal. Mix in vanilla
and enough ice water by tablespoons to form moist clumps.
Gather dough into ball; flatten into disk. Wrap in plastic
and refrigerate until firm, about 2 hours.
Preheat oven to 375º F. Roll dough out on a floured
surface to a 12-inch round. Transfer dough to 9½”
diameter tart pan with removable bottom. Fold overhang in
and press, forming high-standing, double-thick sides. Pierce
dough all over with fork. Freeze for 15 minutes. Bake crust
until set but still pale in color, piercing with fork if crust
bubbles, about 20 minutes. Transfer to rack; cool. Increase
oven temperature to 400º F.
For filling: Combine sugar and ¼
cup water in heavy medium saucepan. Stir over medium-low heat
until sugar dissolves. Increase heat. Boil without stirring
until caramel is a deep amber color, occasionally brushing
down sides of pan with wet pastry brush and swirling pan,
about 9 minutes. Reduce heat to medium. Gradually whisk in
cream (mixture will bubble). Stir until caramel is smooth.
Add butter, honey, and vanilla. Stir until well blended. Mix
in all nuts.
Pour caramel mixture into crust. Bake until filling bubbles
all over, about 20 minutes. Cool completely on rack. Stir
white chocolate in top of double boiler set over hot water
just until melted and smooth. Remove from over water. Using
a fork, drizzle chocolate decoratively over tart. Let stand
until chocolate is set, about 30 minutes. (Can be made 8 hours
ahead. Let stand at room temperature.) Serve with whipped
cream, if desired. Makes 10 servings
Per serving: 513 calories; 58% calories from fat; 34g
total fat; 13g saturated fat; 53mg cholesterol; 71g sodium;
49g total carbohydrates; 7g protein
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| Dottie Overman has been teaching cooking
classes at DLM for 15 years. This month we’re featuring
some of our very favorites from her annual holiday appetizer
classes.
DLM School of Cooking
Favorite!
Heavenly Ham® Biscuits
“Heavenly” best describes
these buttery biscuits. A wonderful recipe for entertaining
– it’s perfect to serve at breakfast, a holiday
brunch, or an evening party. And what a great way to use up
any leftover ham!
- 3 cups all purpose flour
- 8 oz (1 cup) cold unsalted butter, cut into chunks
- 2 Tbsp baking powder
- 1 to 1¼ cups buttermilk, room temperature
- 2 Tbsp sugar
- 1/2 cup dried cranberries
- 1 tsp salt
- DLM Champagne Mustard
- 1 tsp cream of tartar
- Butter
- 1/4 tsp cayenne pepper
- Heavenly Ham®
Preheat oven to 375° F. In a food processor, combine
the flour, baking powder, sugar, salt, cream of tartar, and
cayenne pepper. Add the butter and pulse until the mixture
forms coarse crumbs. Add 1 cup buttermilk and pulse until
firm dough forms. Add more buttermilk if the dough is too
thick.
Lightly knead dough with dried cranberries about 8-10 times.
Roll out the dough to ½-inch thickness. Using a 2-inch
biscuit cutter, cut the dough into rounds. Transfer the biscuits
to a lightly greased cookie sheet, two inches apart, and bake
for 13-15 minutes, or until golden brown.
To assemble: Slice biscuits horizontally in half, butter
one side, and lightly spread DLM Champagne Mustard on the
other half. Fill with Heavenly Ham®. Serve warm or at
room temperature. Makes 1½ dozen
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| DLM
School of Cooking Favorite!
Mini Roquefort-Apple-Walnut Tarts
Full of tangy flavor, these savory tarts
are perfect finger food for fall entertaining!
- 3½ oz Roquefort cheese, room temperature
- 4 tsp heavy cream
- 1/2 cup finely chopped Granny Smith apple, unpeeled
- 1/2 cup finely chopped toasted walnuts
- 1 pkg mini phyllo dough shells
In a food processor, mix the cheese and cream until light
and fluffy. Transfer mixture to a small bowl. Using a fork,
add the apple and ¼ cup walnuts. Mix gently until combined.
(May cover and refrigerate for up to one day.) Divide the
cheese mixture evenly among the phyllo dough shells. Sprinkle
the remaining chopped walnuts over each filled shell. May
cover and refrigerate for up to several hours; bring to room
temperature prior to serving. Makes 15 miniature tarts
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| DLM
School of Cooking Favorite!
Chocolate Raspberry Tarts
A bite of pure bliss! Be sure to use a
high-quality bittersweet chocolate like Valrhona, Scharffen
Berger, or Lindt.
- 1 recipe chocolate-raspberry filling
- 4 pkgs phyllo dough shells
- Raspberries and mint leaves
- Filling
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup light corn syrup
- 1 lb best quality bittersweet chocolate, coarsely
chopped
- 1/2 cup framboise (raspberry liqueur)
Combine cream, butter, and corn syrup in a heavy sauce pan.
Bring to boil over low heat; remove from heat. Add chocolate
and allow to stand 5 minutes. Whisk until smooth. Add liqueur
and pour into a bowl to cool. Beat filling with an electric
mixer until light. Using a pastry bag and a rosette tube,
pipe filling into each tart shell. Garnish with raspberry
and mint, and refrigerate. Makes 5 dozen
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 November, each time you use your Club DLM card
you will be given a chance to win...
- $50 Gift Certificate to Encore Café or Sturkey’s
Restaurant
- Dinner for 4 at the Montgomery Inn (value $90.00)
- Half Heavenly Ham® (value $45)
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter. |
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