May 2006 Market Report [click for PDF]
Department Features - Recipes - Monthly Prizes

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Real Food from the Southern Hemisphere
A few days ago in the checkout line at the Washington Square store, a gentleman stopped me to tell me how much he and his wife enjoy reading about our frequent travels and resulting food finds. It was nice to get the feedback, and his timing was impeccable. This very morning, Dennis (Washington Square Store Director) and I were musing on what to eat when a few of us from DLM make a trip to Europe next week: pastry in Paris, braised wild boar in Tuscany, Parmigiano-Reggiano in Modena, and gelato in Bologna. Mamma mia! We write about it because, besides being in the business of selling great food, we love to talk about it.

We know very well of course, that if you didn’t love good food and buy these products, the DLM Traveling Food and Fun Tour would come to a grinding halt. On the other hand, thanks to thoughtful eaters like you and me, DLM has a reputation sufficient that the gastronomic treasures often don’t need to be discovered; they come knocking on our door. Such was the case recently when a friend of ours named Field Reichardt stopped by. Field imports some of the best oils from around the globe, all organic, all from small family producers. Would you expect anything less from a guy named “Field?”

We tasted several oils, but I want to tell you about two in particular. The first one, Armando Mansur, is from Argentina. If you prefer a mild, subtle oil, this is for you. That’s not to say it lacks good flavor. In fact, it’s very fresh tasting, with slight grass and pepper, perfect for salad greens, as well as fish and poultry dishes. I expect to go through a couple of bottles of Armando Mansur this summer.

As for the second oil, Field was accompanied by Ed Scott, a country doctor and farmer from New Zealand. Ed and his wife Liz produce an oil called Moutere Grove. Having tasted hundreds of oils over the years, we think it rates as some of the best extra-virgin olive oil we’ve ever experienced. Experts agree. This oil has won top awards in international events in Los Angeles, Australia, and Italy. I kept questioning Ed how he and Liz could do such a thing. Specifically, how could they produce an oil of this caliber with their first bottling only 10 years ago—a feat that has taken generations elsewhere? I thought he was being evasive; then I realized he was simply being modest. He gave the credit to the soil, the air, the sunlight…what the French call terroir. Their estate, as you can see from the photos here, is a paradisiacal spot on the north coast of New Zealand’s South Island. Ed’s photos finally helped me to grasp the effect of terroir on Moutere Grove’s olive trees. Just neighboring the Scotts’ property are abundant apple and kiwi groves, as well as some of the finest Chardonnay vineyards in the Southern hemisphere.

Since Ed takes little personal credit for this stupendous oil, I’ll do it for him. Yes, he does have the advantage of good terroir, but he still has to translate that into a great oil, akin to the way a skilled chef takes good ingredients and elaborates them into a signature dish. As I mentioned, Ed is a medical doctor, so he knows how to apply science to human health. When he saw our slogan, “Eat Real Food”, we all had a chuckle. He related how he and his wife use that very phrase quite often. In fact, Ed told us that he gives the same advice to his patients in his medical practice. He has a strong bias towards freshness, insisting that a bottle is best used up within a few weeks of opening (If you don’t use it up quickly enough, store it in your fridge). That’s because the flavor and healthy properties of extra-virgin olive oil diminish once exposed to air, heat, or light. Ed and Liz also did their homework and planted proven Tuscan varietals of olive trees: Frantoio, Leccino, Pendolino, and Moraiolo. They emphasize absolute cleanliness in all aspects of their operation. There is much more to tell you about Ed and Liz, but space doesn’t permit. Suffice to say that, as is true of other artisan foods, the passion of the producer is directly reflected in the product.

Taste it for yourself, and experience the complexity, depth, and full flavor of this oil. You won’t believe how good it will make your food taste, whether you’re drizzling it over a piece of grilled salmon or mashed potatoes, a tender morsel of filet mignon or simple salad greens. I’ve been brushing it on thick slices of our Bakery’s Farmhouse Bread, and then I grill the bread. Easy to do, and everybody loves it. You could hardly think of a better example of “Real Food” than extra-virgin olive oil. So why not consume it, with pleasure, every living day…

HEALTHY LIVING

• B vitamins support the functioning of the brain and nervous system. They promote cardiovascular health, as well as healthy skin and hair.

• Vitamin C is heart-healthy, protects brain cells through its antioxidant capacity, and regulates the immune system. It may help prevent female cancers.

• Vitamin D is crucial for the intestinal absorption of calcium. It helps to prevent osteoporosis and cancer. Unfortunately, most of us here in the midwest are deficient due to lack of sunlight.

• Calcium/Magnesium work together in maintaining bone strength, cardiovascular health, and nerve function. Keeping a balance of these minerals is important.

• Omega-3 fatty acids are important for healthy functioning of the brain, nervous system, heart, eyes, and the immune system. They are anti-inflammatory and have anti-depressant properties.

When it comes to a specific health issue, education is the key. There are a variety of supplements that offer safe, effective solutions. But it’s important to do your homework, and we’re always eager to help. This month, we welcome back Nancy Angelini, the National Director of Education and Training for New Chapter vitamins. Nancy will present “Sustaining Balance and Support for Women”. Nancy has a deep respect and passion for alternative healthcare and longevity studies, coupled with a “natural wisdom” approach to healing. She has given over 500 lectures on women’s issues and modern-day diseases. Join us in our Springboro community room on Tuesday, May 16 from 7–9 p.m. The cost is $10.00 and registration is required, as seating is limited. To register, or for more information, go to www.dorothylane.com, or contact Joy Kemp (937 748-6800) or Lori Kelch (937 434-1294).

Halibut with Spring Vegetables

This “Real Food” recipe is perfect for taking advantage of fresh Alaska Halibut fillets. Serve with brown and wild rice blend.

• 1½ lbs fresh Alaska Halibut fillets
• ½ cup DLM Sweet Mandarin Vinaigrette
• Sea Salt and freshly ground pepper
• 2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• 1 bunch leeks, white and light green parts, thinly sliced and rinsed
• 3.5-oz pkg sliced shiitake mushrooms
• 10-oz bag shredded carrots
• 1 bunch asparagus, bottoms trimmed, cut diagonally into
• 1-inch pieces
• ¼ cup dry white wine
• ½ cup vegetable or seafood stock (More Than Gourmet brand is excellent)

Place halibut fillets in a large baking dish, pour vinaigrette over fish; cover, refrigerate 1 hour.

Remove halibut from marinade, season with salt and pepper. Heat oil in a large sauté pan over medium-high heat until rippling. Place halibut in hot oil, flesh side down, and sear 1 minute. Turn and cook for an additional 2 minutes. With a spatula, lift halibut flesh from its skin and set fillet aside. Discard the skin.

Reduce heat to medium and add leeks, stirring to coat with oil. Stir in mushrooms, carrots, and asparagus. Season, to taste, with salt and pepper. Add wine and stock. Place halibut on top of the vegetables in the pan. Cover and simmer until halibut is just opaque in the center, about 6-8 minutes. Reduce heat if liquid begins to boil. Makes 6 servings

Per serving: 304 calories (45% calories from fat); 15g total fat; 2g saturated fat; 36mg cholesterol; 266mg sodium; 14g total carbohydrates; 26g protein.

DLM School of Cooking Favorite!

Double Chocolate Cream Pie with Almond Cookie Crust
Susan Purdy was one of the first pastry chefs to teach at our School of Cooking almost 12 years ago. Her cookbook, As Easy As Pie, is one of my well-used dog-eared favorites — and this decadent recipe quickly became one of my family’s favorites.

Crust:

• 1¼ cups finely crushed Italian amaretti cookies
• ½ cup ground toasted almonds
• ¼ cup granulated sugar
• 5 and 1/3 Tbsp unsalted butter, melted

Place rack in center of the oven and preheat 375°F. Lightly butter a 9-inch pie plate.

Combine cookies, almonds, and sugar in a mixing bowl. Add melted butter and gently toss with crumbs to coat.

Press crumbs evenly over the bottom and sides of the pie plate using the back of a spoon or your fingers. To make a rim, hold the thumb or forefinger of your left hand horizontally on top of plate rim, while fingers of the other hand press the crumbs up to it, making a firm lip. Bake for 5 minutes. Set aside to cool. Can be made the day before; chill when completely cooled.

Double Chocolate Cream Filling:

• 1 cup granulated sugar
• 4 Tbsp cornstarch
• 3 Tbsp Dutch processed cocoa
• ¼ tsp salt
• 2½ cups whole milk
• ¼ cup heavy cream
• 2 egg yolks
• 4 oz best quality semi-sweet chocolate, melted in a double boiler
• 2 tsp pure vanilla extract
• 2 Tbsp unsalted butter, at room temperature

Combine the sugar, cornstarch, cocoa, and salt in a heavy-bottomed saucepan.

In a bowl, whisk the milk and cream into the egg yolks.

Whisk the egg yolk-milk mixture into the dry ingredients, whisking well, making sure all of the cornstarch is picked up from the bottom of the pan and dissolved.

Set the pan over medium heat and cook about 12 minutes, until thickened and brought to a boil. Stir on and off the first 5 minutes, and then stir constantly 7 minutes longer, until the mixture really thickens and reaches a boil, when you see the fat heavy bubbles work up to the surface and burst between stirs. Occasionally use the whisk (instead of the spoon) to remove any lumps. Boil for 1 full minute while stirring constantly. Remove from the heat. Stir in melted chocolate, vanilla extract, and butter.

Spoon the hot cream into the prepared pie shell. Cover the top of the hot cream filling with plastic wrap to prevent a skin from forming. Set it aside to cool, and then chill for 4 to 6 hours until shortly before serving.

Topping:

• 1½ cups heavy cream
• 2 Tbsp confectioners’ sugar
• ½ tsp pure vanilla extract

In a chilled bowl with chilled beaters, whip the heavy cream to soft peaks, then add the sugar and vanilla, and whip to stiff peaks. Mound the top of pie with whipped cream and garnish with chocolate curls; or decorate the top of the pie with rosettes of cream piped through a pastry bag fitted with a star tip. Chill. Refrigerate any leftovers. Makes 6 to 8 servings.

1) Brunch for Four at The Golf Club at Yankee Trace (value $60)
2) $50 Gift Certificate to Cooks’ Wares
3) $100 Gift Card to the Montgomery Inn

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