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October 2006 Market Report
[click for PDF]
Recipes - Monthly
Prizes
For past issues of
the Market Report, visit our Market
Report Archive!
Club DLM card is required
for all sale prices. In the event of a typographical error,
in-store prices will prevail.
DLM Food & Wine Show
2006
Save the Date — November 2
SOLD OUT
If you have enjoyed one of our previous
eight food and wine extravaganzas, we promise this year’s
will be the best! If you have never attended before, then
save the date, November 2, on your calendar, and purchase
your ticket to assure your reservation!
The show takes place at our Springboro store on both the main
floor and the mezzanine level, and there is even more room
this year. Guests will taste wine from Riedel stemware, which
is yours to keep, and have the option of tasting wines from
over 100 producers from the United States, France, Italy,
Portugal, Spain, Germany, Australia, and more; with this year
a whole table dedicated to Bordeaux alone! We also will have
a table of some of the best brews, for the beer lover in the
group.
The food is, of course, is amazing! Dorothy Lane Market’s
chefs have pulled out all the stops and you can sample to
your heart’s, ok, your stomach’s, delight from an array of
seafood from our raw bar, smoked fish, Arista Pronto (herb
and bacon wrapped roasted pork), roasted Coleman New York
Strip Loin or Italian-stuffed turkey breast from our carving
station, chicken, Alaskan King Salmon, charcuterie, hot and
cold hors d’oeuvres, sushi, cheeses, and of course, desserts
from our famous pâtisserie…all with the ambiance of a live
jazz trio!
Come and enjoy a great evening of sharing DLM’s dual passions
for great food and wine. Dayton Daily News writer Mark Fisher
wrote of last year’s event, “The food was fabulous, an absolute
feast of well-prepared, high-quality eats, and plentiful,
too. The wines…were also very high in quality, varied and
plentiful.”
Tickets are $70 each and are available at all three DLMs
or online. Tickets are limited, buy yours today to ensure
you don’t miss out on this spectacular event!
SOLD OUT
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| Beat
the Cold and Flu Season
I think fall is my favorite time of year. I look forward to
the beautiful colors, the falling leaves, and the crisp, cool
air. But along with the shorter days and colder temperatures,
we know that the cold and flu season is just around the corner.
This year, let’s be prepared. After all, you know the saying,
“an ounce of prevention is worth a pound of cure”. Here are
some prevention tips from the Ohio Department of Health:
- Wash your hands often. Use warm water, lather with soap,
rub hands for 20 seconds, rinse thoroughly, and dry with
a clean towel.
- Cover your mouth and nose with a tissue when you sneeze
or cough, and dispose of the tissue immediately (If you
don’t have a tissue, use your upper sleeve, not your hand).
- Keep kitchen and bathroom counter tops clean.
- When indoors, make sure the air is not too dry. Dry nasal
passages are more vulnerable to the cold virus.
- Drink plenty of liquids.
- Get plenty of rest.
Robert F. Cathcart, M.D., an environmental and orthomolecular
medicine specialist, advocates supplementation with vitamin
C. His research indicates that vitamin C may help reduce
the symptoms of viral exposure, and may actually prevent
illness.
Finally, I suggest reducing the amount of sugar in the diet,
as it may compromise the immune system; get regular exercise
to support immunity (you may sleep better too!); and, of course,
eat real food. And maybe this year you can skip the colds
and flu and just enjoy the changing of the seasons. DLM Vitamin
C 500mg 100 ct $4.89 save $2.00
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| Dr.
Rebecca Glaser to Speak at DLM
Boy was I scared the day I discovered several lumps in my
breast! My gynecologist referred me to Dr. Rebecca Glaser,
who was a breast specialist at the time. I found her to be
a very caring and knowledgeable doctor, who put my mind at
ease when she was able to quickly determine that the lumps
were harmless fibro cysts.
Dr. Glaser has evaluated and treated over two thousand breast
cancer patients. She retired from surgery in April of 2004,
and is currently involved with bioidentical hormone replacement
therapy and its impact on healthcare. She has treated over
fifteen hundred patients with hormone imbalances. She continues
to treat patients and lectures on “Bioidentical Hormone Balance
and Health” and evidence-based anti-aging therapies.
Dr. Glaser has established the website, www.hormonebalance.org
as a nonprofit, educational site for patients and health care
providers. I checked it out and found it to be very user friendly.
There are several slide show presentations, including one
titled “Hormone Balance and Health.” Dr. Glaser says bioidentical
hormones are “chemically converted from yams or soy and are
identical in composition to human hormones.” She is currently
working on several research projects dealing with hormone
levels in breast cancer patients, familial breast cancer,
and the measurement and absorption of hormones. She has had
many articles published on these subjects.
I am pleased Dr. Glaser has agreed to speak on the subject
of “Hormone Balance and Health,” Tuesday, October 17, from
7 - 8:30 p.m. in our Springboro Community Room. The cost is
$10 and registration is required, as seating is limited. To
register, or for more information, go to www.dorothylane.com,
or contact Kathy Stone (937 748-6800) or Joy Kemp (937 434-1294).
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CONSUMER
ADVISORY BOARD TIP |
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By Chris Myers,
Consumer Advisory Board Member
DLM associates aren’t the only ones who get to go on food
field trips! In July the DLM Consumer Advisory Board went to Indianapolis
to visit Caito Foods, one of the largest produce distributors in
the Midwest and the primary distributor for DLM.
For those of you who are wondering what the Consumer Advisory Board
is, we are a group of 15 committed DLM customers who respond to
DLM’s requests for feedback from consumers.
Although the Caito operation is sizeable, this family-owned business
still maintains its friendly, open atmosphere. We were greeted by
the co-owners, brothers Phil and Joe, who shared their father’s
business legacy from banana distributor to produce wholesaler, bringing
in food from all over the world.
Rarely when I buy a melon or organic lettuce at DLM do I actually
think about where it comes from and how it got here. The trip to
Caito Foods helped fill in those gaps, showing us the complex process
of purchasing, storing, processing, and shipping produce. What is
equally impressive is the commitment to high-quality produce from
both DLM and Caito, testing produce for freshness, size, texture,
and sweetness.
Something that always makes me feel good about shopping at DLM
is the passion they have for food, its quality, and the atmosphere
in which we shop (Does anyone else have the experience of being
stressed or in a bad mood when you get to DLM to shop, only to leave
feeling less stressed and in a good mood?). That commitment and
passion is shared by Caito and reflected in the displays in the
Produce department.
Another notable difference I learned about is how DLM and Caito
team up to bring us the hghest quality in freshness, size, color,
texture, and taste of produce. Comparing produce at DLM to the cheaper
variety available at other grocers reinforces in my mind the fact
that DLM is really the only choice. |
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Parsnip
& Apple Soup
Adapted from Bristol Farms' Real Food magazine, Fall 2006
- 3 parsnips, peeled and finely chopped
- 2 leeks, trimmed and finely chopped
- ¼ cup chopped shallots
- ¼ cup (4 Tbsp) unsalted butter
- 3 Granny Smith apples, peeled, cored, and finely chopped
- 3½ cups Bowman & Landes Chicken Broth
- ½ cup apple cider
- ½ cup heavy cream
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 cups shredded sharp Cheddar cheese (about 1/3 pound)
Sauté parsnips, leeks, and shallots in butter in a large Dutch
oven, about 5 minutes. Add apples and sauté until tender, 5 to 10
more minutes. Add broth and cider. Cover and simmer 20 minutes or
until vegetables are soft. In a blender or food processor*, puree
mixture in batches and transfer back to Dutch oven. Stir in cream,
salt, and pepper and heat through (do not boil). Serve warm topped
with shredded cheese. Makes 6 servings
*Note: using a blender results in a smoother soup.
Per serving: 380 calories (60% calories from fat); 26g total
fat; 14g saturated fat; 81mg cholesterol; 462mg sodium; 26g total
carbohydrates; 14g protein
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Open-Faced Ham and Cheese
Sandwich
Adapted from Bon Appétit, October 2004
- 3 ciabatta rolls, halved horizontally (available
in our Bakery)
- 2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- 2 Tbsp Dijon mustard
- 6 Tbsp Clearbrook Farms Apple Fruit Butter
- 1 lb Westphalian ham, thinly sliced
- ½ lb extra-sharp white Cheddar cheese, sliced
- 1 pkg fresh chives, chopped
Preheat broiler. Brush cut side of ciabatta rolls
with oil. Place rolls, cut side up, on a baking sheet. Broil until
rolls begin to brown around the edges, about 2 minutes. Spread mustard
and apple butter on each roll half. Top with ham, then cheese. Broil
until cheese melts and begins to brown in spots, about 2 minutes.
Sprinkle with chives and serve. Makes 6 sandwiches
Per sandwich: 433 calories (58% calories from fat);
32g total fat; 10g saturated fat; 55mg cholesterol; 2005mg sodium;
22g total carbohydrates; 30g protein
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DLM
School of Cooking Favorite!
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Wild
Mushroom Lasagna
From author Betty Rosbottom, this lasagna is ideal for entertaining.
Pair with Boccadigabbia Rosso Piceno from the Marche region of Italy.
Mushroom Sauce
- 1½ oz dried porcini mushrooms
- 2 cups boiling water
- 3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- 1 cup chopped onions
- 1 lb white mushrooms, cleaned, dried, and thinly
sliced
- 1 Tbsp chopped garlic
- 1–2 Tbsp minced fresh rosemary or thyme
- 1½ tsp kosher salt
- ¼ tsp freshly ground black pepper, or more to
taste
- 2/3 cup dry white wine (an Italian Soave works
well)
- 28-oz can Italian-style tomatoes, drained
and coarsely chopped
Béchamel Sauce and Pasta
- 6 Tbsp unsalted butter
- 4½ Tbsp flour
- 3 cups whole milk
- ¼ tsp freshly ground nutmeg
- Salt
- Several grinds white or black pepper
- 12 fresh or dried lasagna noodles
- 1½ cups freshly grated Parmigiano-Reggiano
- 8 sprigs fresh rosemary or thyme for garnish,
optional
Place dried mushrooms in a strainer and rinse thoroughly
under running water to remove grit. Place in a small bowl and soak
in 2 cups boiling water for 30 minutes. Remove mushrooms with a
slotted spoon to a side dish. Squeeze a handful of mushrooms at
a time in a clean kitchen towel over the bowl with soaking liquid
to remove excess moisture. Coarsely chop mushrooms and set aside.
Strain soaking liquid through a sieve lined with a paper towel,
and reserve.
To prepare mushroom sauce, heat olive oil in a
large, heavy skillet over medium-high heat. When hot, add onions
and sauté until golden, about 4 minutes. Add fresh mushrooms and
sauté, stirring frequently, until golden and all liquid has evaporated,
about 10 minutes. Add porcini, garlic, and rosemary or thyme and
cook 2 minutes more. Season with salt and pepper. Add strained soaking
liquid and wine to the skillet and cook until liquid has almost
evaporated, 8 to 10 minutes. Scrape up any brown particles on the
bottom and sides of pan while cooking. Add tomatoes and cook over
medium heat about 10 minutes, stirring often. Taste and season sauce
with more salt and pepper if needed. Remove sauce from heat and
set aside. Sauce can be made ahead and refrigerated. Bring up to
room temperature 30 minutes before assembling lasagna.
To prepare béchamel sauce, heat 6 tablespoons butter
in a medium, heavy saucepan over medium heat. When hot, add flour
and stir constantly for 2 minutes. Add milk and whisk constantly
until mixture comes to a gentle boil and thickens. Season sauce
with nutmeg, salt, and pepper and set aside.
To cook pasta, bring 4 quarts of water to a rolling
boil in a large heavy pot. Add 1 tablespoon salt and the pasta and
cook until tender (4–5 minutes for fresh or 10–15 minutes for dried).
Drain pasta and then place noodles in a single layer on paper towels.
To assemble lasagna, lightly butter a 9 x 13 inch
pan with some of the remaining butter. Place 3 noodles in pan. Spread
with 3/4 cup of béchamel and then with 1 1/3 cups of mushroom sauce.
Sprinkle with 1/3 cup cheese. Repeat layers 2 times and spread top
with remaining béchamel and ½ cup cheese. If not baking immediately,
cover with plastic wrap and refrigerate; bring to room temperature
30 minutes before baking.
Preheat oven to 350°F. Bake lasagna until
hot and the top is golden, about 30 to 40 minutes. Cool 15 minutes.
Cut into equal portions and garnish with a sprig of rosemary or
thyme. Makes 8 servings
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Monthly
Prizes
1) Two Dinners and Appetizer
to Abuelo’s Mexican Food Embassy in Beavercreek ($45 value)
2) DLM Free-Range Turkey Antibiotic-Free • Vegetarian Fed
(value $45)
3) 2 Tickets to the Dayton Ballet’s December 17 performance
of The Nutcracker at the Schuster (value $110)
Each time we scan your Club
DLM card, you’ll be entered in our monthly drawing. One set
of prizes will be awarded at each store location. No purchase
necessary to enter. |
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