Xylitol — A Sweet Deal
My dentist is a very nice man, but I really hate to visit his office, because it means I’m having trouble with my teeth again and will need a filling, or worse yet, a crown. I try to take care of my teeth by brushing and flossing regularly, but sweets are my weakness. According to Dr. John Peldyak, DMD, “On a daily basis our teeth face a constant onslaught from bacteria and the acids that they produce. The warm, moist environment in our mouths makes an ideal breeding ground for these bacteria—most notably Streptococcus mutans—and with the presence of refined carbohydrates (particularly sugar) from our diets; the bacteria have an almost endless food supply.” He says the newest statistics indicate an alarming increase in tooth decay rates.

How can we get rid of the bacteria or keep the bacteria from being able to use the carbohydrates from our diet? Xylitol, a naturally-occurring sweetener found in fruits and vegetables, is the answer. It has the same sweetness as regular sugar, doesn’t interfere with blood sugar levels, and has health-promoting properties as well. Dr. Peldyak says “research into how xylitol improved dental health showed two key effects: 1) bacteria were unable to breakdown xylitol into acid as they do other carbohydrates and 2) xylitol interfered with the ability of bacteria to adhere to tissues in the mouth and upper respiratory tract.” It was found that small amounts of xylitol, as little as one teaspoon per day, can stop tooth decay.

There are several ways to receive the benefits of xylitol. Spry Dental Defense xylitol gum, mints, toothpaste, and mouthwash have good “delivery systems” for the prevention of tooth decay. “Since xylitol can interfere with bacterial adherence, routine xylitol use can also reduce the incidence of middle ear infections and other upper respiratory complaints” says Dr. Peldyak. Xlear Nasal Wash or the 100% xylitol sweetener, XyloSweet, which can replace sugar in your diet, are good choices. These products can be found in our Washington Square and Springboro Healthy Living departments, and are 30% off this month. Ask for a free sample.

If I consume enough xylitol maybe I’ll only have to see my nice dentist when I have my teeth cleaned!

New! Trentingrana from Italy
Trentingrana comes from the mountainous alpine region of Trentino in Northern Italy, a place where the Old World virtues of quality, not quantity; and patience, not speed, reign supreme. The immense valleys, mountain forests, and pure water sources are mirrored in the traditions and products of this pristine region. It is a place where the relationship between civilization and landscape are kept at a delicate balance by the unyielding dedication to tradition by the people of Trentino. Trentingrana’s high quality and great flavor are derived from this culture of passion for food and uniqueness of taste.

The birth of Trentingrana dates back to 1926 when a dairyman from Trentino married a girl from Mirandola in the province of Mantua, Lombardy. She brought to Val di Non, or the Non Valley, the art of making Grana cheese. The best-known example of a Grana cheese is Parmigiano-Reggiano. The production was then extended to other cheese factories in the Valley and afterwards to the whole Trentino region.

Today Trentingrana production is regulated and controlled by the Consortium that handles the ripening and sale of the cheese. Strict dairy regulations control in detail the production of milk and cheese, with special care taken for cattle breeding and the animals’ nutrition. Furthermore, since 2002 only “Non GMO” feed can be used, supplied exclusively by companies selected and certified by the Consortium.

It is Trentino’s pristine mountain valleys, its passionate people, and the rigorous maintenance of quality that makes this great cheese stand out from all the rest. With its trademark sweetness and moist granular texture, Trentingrana is a cheese everyone is sure to love. $14.99 lb save $1.00 lb

• ¼ cup Vera Jane’s Extra-Virgin Olive Oil
• 1/8 lb Prosciutto di Parma, diced
• 1 small red onion, chopped
• 1 medium carrot, chopped
• 1 stalk of celery, chopped
• 1 large garlic clove, minced
• 1½ tsp rosemary, chopped
• 1 28-oz can plum tomatoes
• (2) 15-oz cans chick-peas
• 4 cups Bowman & Landes Chicken Broth
• 1 Tbsp tomato paste
• 1 bay leaf
• 1 4-inch square Trentingrana rind
• Salt and freshly ground pepper to taste
• 1 cup small pasta tubes
• Grated Trentingrana (for garnish)

Place 3-quart soup kettle over medium heat. Add olive oil, prosciutto di Parma, red onion, carrot, celery, garlic, and rosemary. Cook for 10 minutes, or until vegetables are soft.

Place tomatoes and their juice into a food processor and chop coarsely. Add to the sautéed vegetables along with the drained chick-peas, chicken broth, tomato paste, bay leaf, and Trentingrana rind. Add salt and pepper to taste and stir.

Simmer soup for 30 minutes, stirring occasionally. Remove the softened Trentingrana rind, cut it into ¼-inch cubes, and return to soup.

Approximately 10 minutes before serving, add pasta to simmering soup. When pasta is al dente, ladle soup into bowls and sprinkle generously with freshly grated Trentingrana. Serve immediately. Makes 4-6 servings

Deli
New! Chicken Pesto Farfalle
Associate Recipe Contest Winner

As passionate as we are about great food at Dorothy Lane Market, we decided to hold an Associate Recipe Contest to encourage our associates to share some of their own great recipes. Many delicious recipes were submitted and after narrowing the field to 13 finalists, our resident chef prepared those recipes for final judging. We had a panel of 23 judges who rated the dishes in the following categories: taste, appearance, uniqueness, and wide appeal. The top three places were awarded DLM Gift Cards as their prize. We will feature a winner each month through March in the DLM Market Report.

The third-place winner was Amy Nevin, who works in the Washington Square Deli. Amy’s recipe for Chicken Pesto Farfalle combines our DLM Italian Chicken Breast and our DLM Bacon with bowtie pasta in a delightful pesto sauce. Look for this item in our Deli Gourmet Takeaway. It is delicious served warm or at room temperature!

Grocery
New! Wild Thymes Salad Refreshers

Judging by what sells depending on the time of year, most of us, it seems, make food choices based on seasonality. You know; apples in the fall, strawberries in the spring…that sort of thing. I’m wired that way myself, and so while I’ll eat soup several times a week this time of year, salad greens aren’t even on my radar screen.

Along comes Wild Thymes and turns our little ordered world upside down. I’m craving a big salad at the moment. Why? We recently ran across Enid and Ann Stettner, the mother-and-daughter team behind this small food company in upstate New York. We’ve loved their chutneys and other condiments for years, but I think their new Salad Refreshers will soon be their prize product. They make them with purées of real fruit, along with a little vinegar and oil. I think you’ll be amazed at how flavorful they will make your salad. I encourage you, dear fellow winter salad eater, to try all three flavors: Passion Fruit, Mango, and Raspberry. 11 oz $4.99 save $1.00

Wine
Châteauneuf-du-Pape
A Natural for Winter

Châteauneuf-du-Pape, in the southern part of France’s Rhône Valley, is certainly one of its most famous wine appellations. I was captivated by the wines since a visit to the region in the mid-’90s and was amazed by the vineyard landscape…low bushes canvassing the hills dominated by the ruins of the papal summer palace, and no earth visible but the glacier-worn stones, making one wonder how anything grows there. It is these stones, though, that make this region such a wonderful wine-growing region for the 13 legal varietals allowed in Châteauneuf-du-Pape, with Grenache and Syrah the most favored.

While these wines have escalated in price, as has everything else in the past few years, the wines of Châteauneuf-du-Pape are still among some of the greatest wines made in the world, showing true terroir and typicity…no homogeneous cookie cutter-type wines here! With winter upon us, pick up a bottle or two and enjoy these full-bodied wines with a hearty roast or cassoulet dish.

Clos du Mont Olivet 2004 Châteauneuf-du-Pape
90–92 points, Stephen Tanzer. $30.00

Chateau-Fortia ’04 Châteauneuf-du-Pape “Cuvée du Baron”
88–90 points, The Wine Advocate. Seven cases available $33.99

Clos des Brusquières 2003 Châteauneuf-du-Pape
90 points, The Wine Advocate. Extremely limited $37.99

Les Bosquet des Papes 2003 Châteauneuf-du-Pape “Cuvée
Tradition” 89 points, The Wine Advocate. Extremely limited $39.99

Domaine des Relagnes ’04 Châteauneuf-du-Pape “Cuvée Vigneronne”
92–94 points, Robert Parker, The Wine Advocate. $39.99

Le Vieux Donjon 2004 Châteauneuf-du-Pape Blanc
89 points, The Wine Advocate. $49.99

Tulip Arrangement Classes
Saturday, January 13 • 10 a.m. or 11 a.m.

Brighten up the dreary months ahead with colorful tulips from Holland! Did you know that the United States is the world’s largest importer of tulip bulbs? Holland grows almost one billion flowering bulbs annually, with tulips being the largest share, exported mainly to the American home gardener. The name of this winter flower comes from a resemblance to the headgear worn by Persians back in the 1500s. The turban, also toliban, changed into Latin becomes tulipa. With a little imagination, the flowers of some tulips do resemble turbans Learn how to arrange these beauties on January 13.

• Price includes vase, greenery, and 10-stem bunch tulips
• Held at the DLM School of Cooking
• $15.00 per person, reservation required

Seating is limited, please register early at www.dorothylane.com or contact Debbie or Joanne at the Washington Square Floral Department (434-1294). Please bring your own sharp paring or folding pocket knife to the class. Happy arranging!

Chicken Tagine
Adapted from the Tufts University Health & Nutrition Letter. This North African-inspired stew is the perfect meal for a chilly winter evening. Serve this brothy stew with whole wheat couscous.

• 2 tsp Vera Jane’s Extra-Virgin Olive Oil
• 1 large onion, halved and thinly sliced (2 cups)
• 1¼ lb DLM Boneless, Skinless Chicken Breasts, cut into ¾-inch pieces
• 3 garlic cloves, minced (1 Tbsp)
• ¾ tsp ground ginger
• ¾ tsp turmeric
• 27-oz can Bowman & Landes Chicken Broth
• 18-oz tub peeled, cubed butternut squash
• 15-oz can garbanzo beans, drained
• Pinch of ground cinnamon
• 14½-oz can no-salt-added diced tomatoes (not drained)
• ¾ cup dark raisins
• 10 oz baby spinach, washed and spun dry
• Few dashes Tabasco sauce
• Freshly ground pepper to taste
• Sea salt to taste

Heat oil in a 4-qt Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 3–5 minutes. Add chicken, garlic, ginger, and turmeric; increase heat to medium-high and cook, stirring, for 1 minute. Add broth, squash, beans, and cinnamon; bring to a simmer. Reduce heat to medium-low, cover and simmer for 10 minutes. Add tomatoes and raisins; simmer, covered, until squash is tender and chicken is cooked through, about 10 minutes. Gradually stir in spinach, cooking just until it has wilted. Season stew with Tabasco sauce, pepper, and salt. Makes 6-8 servings

Per serving: 323 calories (16% calories from fat); 6g total fat; 1g saturated fat; 52mg cholesterol; 187mg sodium; 40g total carbohydrates; 30g protein