Nutrition & Bipolar Disorder
We are gearing up for our second seminar in our Professional Seminar Series, and are glad to have Anne Miller, D.O., speaking on nutrition and bipolar disorder. According to the National Institute of Mental Health, nearly 6 million American adults have bipolar disorder. Unlike depression, bipolar disorder is equally common in men and women. Some points Dr. Miller will discuss are:

• Bipolar disorder is now estimated to affect up to 30% of patients with depression seen in primary care settings.

• Identifying this disorder can be difficult initially, since the first few episodes generally present themselves as depression and/or patients find hypo-manic symptoms to be less of a problem, so they don’t seek treatment until they are depressed again.

• There are multiple factors contributing to the underlying chemical imbalances, namely, heavy metal/chemical toxicity, food allergies, leaky gut syndrome, nutritional deficiencies, hormonal and neurotransmitter imbalances.

• At a minimum, lack of appropriate nutrition plays a role in the severity of symptoms.

• Chemical imbalances associated with bipolar disorder can be improved with proper diet, nutritional support, and lifestyle changes.

Dr. Miller is a board certified psychiatrist who specializes in integrating conventional and complementary medicine. She uses a holistic approach with her patients, addressing issues on not just a physical level, but emotional and spiritual as well. Nutrition & Bipolar Disorder will be presented Tuesday, February 27, 7-8:30 p.m. in the Springboro Community Room. The cost is $10. Registration is required as seating is limited. To register, or for more information, go to www.dorothylane.com, or contact Kathy Stone at (937)748-6800, or Joy Kemp at (937)434-1294.

Molinari Salami
It’s a familiar refrain from friends who have visited Italy. “How can the Italians eat that way and stay so thin?” They regularly have dinners that last for hours, consisting of several courses. They drink wine. They eat ice cream (gelato). Nothing’s off the list; while we’re dutifully eating our celery sticks, they’re eating salami, and loving it! So how do they do it? My hunch is that at least two factors play a role. One is walking. When you go to Italy, or anywhere in Europe, it seems you walk everywhere. Another factor, if you ask me, has to be the general attitude toward eating. Instead of measuring it, counting it, analyzing it, and poking and prodding it as if it were some evil substance, Italians adore food. They generally eat what their region produces, in season, valuing tradition, simplicity, and flavor. Therefore the long dinners are made of sensible portions and abundant conversation. The gelato is just a small cone eaten while walking a mile or two with a friend through parks and cobbled streets. With or without knowing it, they live by the words we say often at DLM, “Eat Real Food.” That is, eat close to nature, have variety, in moderation, and enjoy the whole experience. And the salami? Ah yes; a food few of us angst-ridden dieters would consider here. But in Italy, it’s an integral part of an endlessly varied, healthy, and flavorful way of eating.

To eat real Italian salami, you would have to go to Italy, since it is nearly impossible to import it here. Yet there are a handful of producers here in the U.S. making salami the traditional Italian way, with the result being pretty stupendous. I speak with some immediate knowledge of the subject, having just polished off four savory slices while writing the previous paragraph. The salami* in question were Molinari Sopressata and Molinari Hot Salame. Molinari is one of those noble producers of traditional Italian-style salami. What is different about their products compared to the uninteresting, conventional supermarket salami?

Molinari is a relatively small family operation that has been using traditional methods in producing their premium salami in the cool climate of San Francisco since 1896. Besides taking care to source good ingredients, the Molinari people utilize slow natural dry curing. What does that mean? After blending the meats and spices, and stuffing them into casings, the salami are hung by strings and allowed to naturally cure for about four weeks. During this time, a white mold forms on the outside, and the meat, spices, and natural mold go to work developing the complex flavors inside. This aging process is akin to how wine develops in the barrel. You can quickly tell a traditionally made salame by its shape. It will be cylindrical, yet will be a little fatter at one end. The thicker end is made so by gravity in the curing process.

How do Molinari salami taste? Compared to the one-dimensional salami of your childhood lunch box, Molinari salami have a complexity of salty, sweet, and musty aromas and flavors. As I was reminded just now by sampling it again, Molinari has way more character than the ordinary stuff! Give them a try and you will see what I mean. Simply take a sharp knife, score around the salame, peel off the casing and mold, and slice thin. We are also happy to slice them for you at the Deli counter. They go well with fruit, cheese, crusty bread—and friends. Try them all for a real Italian flavor experience.

*In Italian, “salami” is plural for “salame.” In our country the terms are generally interchangeable.
Molinari Hot Salame $10.99 lb save $1.00 lb
Molinari Soppresatta $13.99 lb save $1.40 lb

Wine
Tuscan Treasures

Piero Costantini – Villa Simone 2005 Frascati
Lazio is the wine-growing region located on the western coast of central Italy, in which Rome is the hub. Piero Costantini’s domaine is an example of a small producer that is trying, and succeeding, at recapturing the extraordinary flavors that once made these white wines the pride of Rome! Made from the varitals Malvasia di Candia, Trebbiano Toscano, Creco and Bellone, all grown in very volcanic soils, it has a really pretty straw yellow color, while the fruit on the palate explodes with citrus and tree fruit nuances. The long, well-balanced finish has a hint of almond. This wine would be perfect paired with trout or poached tilapia. $11 save $2

Le Fonti 2004 Sangiovese
Le Fonti is a small family-run estate in Tuscany, making less than 3,000 cases of wine per year, that has been garnering very favorable press from wine critic Robert Parker. Dry and full of bright raspberry and black cherry fruit, with a slight dusty nuance, it is the perfect everyday dinner wine. $15.00

Le Fonti 2004 Chianti Classico
Robert Parker says that “the potential of the [Le Fonti] vineyards contiguous to Monsanto is beyond discussion.” We agree, and this Chianti Classico is a truly fantastic wine value, showing tons of deep black fruits, spice, herb, leather, and oak-laced tannins. Perfect for a rich pasta or lamb dish. $20

La Gerla 2003 Rosso di Montalcino
A beautiful bottle of Sangiovese! Flavors of stewed fruit and mouthwatering acidity make this a treat to pair with any Italian dish or your favorite grilled meat! $25.00

La Gerla 2001 Brunello di Montalcino
The “Boss of Bosses” among Tuscan wines, Brunello holds a special place in any wine lover’s heart. This is an example of great Brunello, aged four years, three of which have been in oak! An excellent vintage that pushes the layers of acidity and soft spiciness, and keeps it together with a wonderful texture lending itself well to hearty game dishes. Great for the collector! $50.00

Bakery
“Let Them Eat Cake” — King Cake, That Is!

Tuesday, February 20, is Fat Tuesday. For the event, make sure to get one of our made-from-scratch Mardi Gras King Cakes! We make them in-house using King Arthur Flour, real butter, sugar, water, whole eggs, yeast, and sea salt. Each cake is topped with Servatii cooked butter icing and the traditional purple, green, and yellow granulated sugar. Varieties include plain, cream cheese, apple, cherry, apricot, and raspberry. 28 oz • $11.99 • save $1.00

Grocery
New! Vera Jane’s Extra-Virgin Olive Oil “Novello”

Are you are a fan of great olive oil? If so, try our own Vera Jane’s Extra-Virgin Olive Oil from Italy, harvested just outside the charming ancient Tuscan town of Lucignano. Wait…why are we talking about olive oil in the dead of winter?

Our excitement is caused by the oil from the new (Italian, novello) harvest, from olives that were picked a few weeks ago. This oil is at its very peak in flavor! This year’s oil is superb; you can even taste its health-giving properties: it is the most “grassy” of any harvest we’ve had to date. So look for the bottle with the yellow sticker that says “Novello December 2006 Harvest”. Indulge yourself with it…over vegetables, salad greens, and toasted crusty breads. Add a teaspoon to a bowl of hot soup. Drizzle generously over a plate of pasta. Make bruschetta. Put it on your lips…Enjoy it every day!
500ml $11.99 save $1.00

Specialty Cheese
Real Pecorino Romano — From Rome

Pecorino Romano was first created about 2000 years ago in the countryside around Rome. Made from sheep’s milk, it is a hard, salty cheese, mainly used for grating. Today much of the production of Pecorino Romano takes place in Sardinia. Sini Fulvi, which has been produced by the Sini family for the past 30 years, is one of the few Pecorino Romano cheeses still produced in the countryside around Rome; therefore, according to tradition, it is referred to as “genuine” Pecorino Romano.

Sini Fulvi is a hearty, full-flavored cheese produced in the village of Nepi, using the finest milk from sheep raised in the Lazio region. Handmade in large 65-pound wheels in accordance with ancient tradition and still aged naturally in cellars, Sini Fulvi is never as hard or dry as Pecorino Romano made in Sardinia. It has a bold, pungent flavor that makes it great as a table cheese, not just something you grate over pasta or salads.

Chocolate Indulgence Cheesecake
Associate Recipe Contest Winner

The DLM Associate recipe contest that we held in the fall had so many great entries that it was really hard to narrow the field to just three winners. Our Second Place choice is a decadent chocolate cheesecake that was submitted by School of Cooking instructor Zebbie Borland. Zebbie has been with Dorothy Lane Market for 15 years and teaches all of the children’s classes in our cooking school. You can’t go wrong preparing this for your sweetheart for Valentine’s Day. Start it a day or two before. It must chill overnight.

• 1 pkg (8½ oz) chocolate wafer cookies
• 9 Tbsp unsalted butter, melted (divided)
• (2) 8-oz pkgs cream cheese, softened
• 2/3 cup sugar
• 3 large eggs, room temperature
• 12 oz semi-sweet chocolate, chopped
• 1 cup whipping cream
• 1 tsp vanilla
• Sweetened whipped cream (optional garnish)
• Fresh raspberries (optional garnish)

Crush cookies; stir in 7 tablespoons melted butter until crumbs are well-moistened. Press onto bottom and slightly up the sides of a 10-inch ungreased cheesecake pan.

Preheat oven to 350°F. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and gently mix until incorporated. Melt chocolate and remaining 2 tablespoons of butter together. Pour melted chocolate into cream cheese mixture. Add whipping cream and vanilla and beat gently until smooth.

Pour into crust-lined pan. Bake 15 minutes at 350°F, then reduce heat to 325°F and bake another 25–35 minutes. When the cake is done, sides will be firm and the middle will still be a little jiggly. Cool to room temperature on a cooling rack. Chill in refrigerator overnight. Serve with whipped cream and fresh raspberries. Makes 12–14 servings

Per serving: 524 calories (63% calories from fat); 38g total fat; 22g saturated fat; 134mg cholesterol; 267mg sodium; 43g total carbohydrates; 7g protein