April 2007 Market Report [click for PDF]
Recipes - Monthly Prizes

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Club DLM card is required for all sale prices. In the event of a typographical error, in-store prices will prevail.

Third Annual Springtime in Paris Pastry Show

As the snow starts to melt and spring begins to emerge, we are reminded of how beautiful spring is in Paris. Here at DLM we celebrate the delicious (not to mention beautiful) foods from France during the month of April. The visitor to Paris, anytime of year, is quickly drawn to one of the truly amazing facets of French cuisine, the art of the Pâtisserie, for which the French are quite famous. In addition to making divine-tasting desserts, the French pride themselves in making their desserts appear as masterful edible art pieces. Daily I have the most pleasurable opportunity to taste the newest creations by our DLM Pâtisserie. Kim, Yolie, Angie, and Lisa collaborate on an ongoing basis with Ghyslain (the chocolatier and pastry chef who is the creator/consultant behind the DLM Pâtisserie), to surprise us with new and delectable desserts. Our pastries are prepared using only the finest ingredients, such as organic farm fresh eggs and real vanilla, and never contain trans-fats or high-fructose corn syrup. Try an array of these desserts at our third annual Springtime in Paris Pastry Show, where you will be among the first to try our new spring creations, and to taste an array of our most popular desserts. Feast on our new Chasson Bistro Sandwiches, followed by a tasting of various wines and Belgian lambics (ales). Enjoy demonstrations by Ghyslain and his pastry staff, including the process of hand-painting chocolates and the building of a chocolate sculpture. Join us on the mezzanine of our Springboro store Thursday, April 19 from 7 to 9 p.m. for a fabulous evening of French favorites. Tickets may be purchased in advance for $30 at the service booth of any of our stores or online at www.dorothylane.com.

Healthy Living

What’s The Buzz?

Just ask us. With all of the coverage given recently to potentially harmful ingredients in our cosmetics, we’ll tell you about Burt’s Bees. Burt’s has partnered with the Campaign for Safe Cosmetics to help curb the manufacture and distribution of unsafe products. They have pledged “not to use ingredients suspected of causing cancer or birth defects” in their products. Although all of us need to be concerned about what we apply to our skin, it is most important that expectant moms, new moms, and babies use only the cleanest, most natural products.

You’re probably familiar with Burt’s Bees Baby Bee line. With pure vegetable oils, beeswax, buttermilk, and natural herb extracts, Baby Bee products promote mild, natural skin healing. And now the real buzz! Burt’s has unveiled the new Mama Bee line, made especially for the sensitive skin of expectant and new moms. The Nourishing Body Oil with Vitamin E combines sweet almond and lemon oils, along with vitamin E, to soothe and hydrate dry, itchy skin. The Mama Bee Leg & Foot Cream combines peppermint oil and rosemary extract to relax, soothe, and encourage circulation, bringing relief to sore, tired, and stressed legs and feet. (Your legs will love you for it!) Finally, the Mama Bee Belly Butter, with cocoa butter and vitamin E, helps to retain moisture and elasticity. Using the Belly Butter post-pregnancy will also continue to help smooth and tone the skin. Altogether, these nourishing products would make a perfect shower gift for the mom-to-be.

And just like all Burt’s Bees products, the new Mama Bee line is packaged using eco-friendly materials to reduce environmental waste. What a great combination – healthy skin and a cleaner environment. Now there’s something to buzz about!

Save 20% this month on Burt’s Bees Mama Bee products.

Dr. Holly Lucille to Speak at DLM

Dr. Holly Lucille is a licensed naturopathic doctor, an expert on women’s health issues, and a member of the Enzymatic Therapy Scientific Advisory Board. She received her doctorate at the Southwest College of Naturopathic Medicine in Tempe, Arizona. In her private practice, Healing From Within Healthcare in Los Angeles, Dr. Lucille specializes in women’s wellness and family medicine, and makes use of her extensive education in various modalities, including homeopathy, clinical nutrition, botanical medicine, and mind-body lifestyle counseling. She is past president of the California Naturopathic Doctors Association, where she worked to ensure the availability of safe naturopathic health care for all people—most recently, by spearheading a successful lobbying effort aimed at promoting consumer access to natural medicine in California. She has also worked with the Los Angeles Free Clinic, promoting health education and disease prevention in the public health system. Dr. Lucille lectures throughout the nation, has been seen on Lifetime Television for Women and the Discovery Health Channel, and is featured on several radio shows speaking on naturopathic medicine. She is the author of Creating and Maintaining Balance: A Women’s Guide to Safe, Natural, Hormone Health (IMPAKT Health, 2004). Dr. Lucille has been promoted as an expert in her field and has a heartfelt passion for the individual wellness of all people.

Her topic will be Natural Alternatives for Women: Hormone Balance, Bone Health and Digestion. “Today, women are looking for ways to address underlying issues rather than simply mask their symptoms. You will learn safe ways to restore balance, maintain good health, and increase your overall quality of life”, says Dr. Lucille. “Feel empowered as you learn simple lifestyle improvements to correct the hormone imbalance at the root of your PMS, menopausal symptoms, or whatever women’s health issues you may be experiencing.”

Don’t miss this opportunity to hear Dr. Lucille speak on Tuesday, April 24 in DLM’s School of Cooking. We are having two sessions, 12:30–2 p.m. and 7–8:30 p.m., to accommodate the anticipated crowd. The cost is $10. Registration is required, as seating is limited. To register, or for more information, go to www.dorothylane.com, or contact Joy Kemp at (937)434-1294, or Kathy Stone at (937)748-6800.

Department News

Frozen

New! White Toque

So you’re having a few friends over, and you want to relive the trip you made to Europe. You come to DLM and pick up a bottle of Côtes du Rhône, a baguette, and a wedge of Brie. Sounds like a good start. But if you want to go further, Continental meal planning just got a lot easier. How would you like to simply heat up and enjoy béarnaise sauce just like you had in Paris? Or sorbeta like it was in Spain? Pizza like it was in Italy? Better yet…what if these fully prepared foods were actually from those countries!

We are happy to be one of the first retailers to bring you White Toque, a line of premium frozen foods, previously available only to restaurateurs. We did a lot of sampling of these foods when we met Bernard and Dominique, the reps from the company, on a buying trip we made to New York last summer, and we came away impressed with their efforts. White Toque sources select traditional foods, both European and American, and make them available to us frozen. Look for these to arrive after April 7.

Save up to 15% off all White Toque products.

Wine

French Wines
Burgundy

Xavier Besson 2005 Givry “Haut Colombier” Blanc
We at DLM have long been fans of the wines of Besson and what remarkable values they represent. As wine writer for The Wine Advocate, David Schildknecht says, “What’s a white doing in this offering? Alerting you to the fact that there are only 25 cases of it, and that it offers a dazzling pear, citrus, floral and mineral character unlike any other white Burgundy or indeed any other Chardonnay you’ve tasted.” High praise indeed. $27 or $292 per case

Xavier Besson 2005 Givry 1er Cru Petit Prétan
Besson likens the ’05 to the ’99 vintage, which until now was the finest vintage he has made. A beautiful Pinot Noir with florality in the nose, intense red fruits, and a hint of spice throughout. $27 or $292 per case

Jean Garaudet 2005 Monthelie
We have offered the Beaune Clos du Mouche from Garaudet in the past and have been super pleased with the value/quality ratio. This year, from the wonderful ’05 vintage, we have selected the Monthelie, a blend from two parcels, one of which abuts the great Volnay 1er Cru Clos des Chenes, and shares with it a lovely ginger spice signature. With its sweetly red fruit character, David S. likens this wine to poor man’s Volnay! $28

Gérard Raphet 2005 Bourgogne Rouge
2005 marked Gérard’s fourth year in complete charge of the domaine, following the retirement of his dad Jean. He has proven, first in two truly grandiose collections, and then in lovely success from the tricky ’04 vintage, the value of his two decades’ experience managing the vines, as well as his uncanny ability to let the wine take its natural course and offer us a clear expression of vintage and terroir. This year’s Bourgogne is savory with amazing depth of plum and cherry and stony minerality; a food lovers wine. $24

Gérard Raphet 2005 Chambolle-Musigny
David S. writes of the Chambolle-Musigny, “Floral and spicy as well as lithe and refined on the palate in these respects indeed classic Chambolle. This pours on the flavor in a stunning finish of subtly caramelized red fruits with their pits and roasted red meats: the florist’ and the butcher shop in one stop.” $53

Gérard Raphet 2005 Gevrey Chambertin 1er Cru Lavaux St. Jacques
Only 3.5 barrels of this glorious wine were produced. High-toned cherry pit, marzipan, and pistachio aromas lead to a sea of fruit and meat stock, finishing with distinctive wet stone mineral notes. $73

Provence

Chateau De Roquefort 2006 Corail Rosé
This Rosé from Provence is simply delightful! It possesses a briny, wonderfully “sea” nuance, with lots of strawberry and herb nuances. It is perfect with light fish, chicken, pasta, or just by itself. $14

Bakery

Bring a Little Sunshine to Your Home with A Real Key Lime Pie

When creating our new Key Lime Pie we decided to use the best Key lime juice available in the United States. Nellie & Joe’s Key Lime Juice is 100% natural, and is the only lime juice actually manufactured in the Keys. Hence, we named the pie Nellie & Joe’s Key Lime Pie. Added to the lime juice are whipped egg yolks and sweetened condensed milk, for a delicious all-natural filling baked in a buttery Graham cracker crust. This springtime dessert will surely please the entire family with its smooth flavor and refreshing, crisp taste. 36 oz • $12.99 • save $1.00

Kids Club
Produce of the Month: Small Golden Delicious Apple

Apple Rings
From www.5aday.com

• 4 apples
• 1 tsp lemon juice
• 3 Tbsp Water
• Sturdy thread or twine

With the help of an adult, core and slice apples into rings about 1/8” thick. Mix the lemon juice and water in a shallow dish. To prevent discoloring, dip each ring into the lemon-water mixture. String fruit through center of each ring and hang in a dry, warm place. The rings will take about two weeks to dry. When dry, the rings will have a chewy texture. Drying apples helps to preserve their sweetness and nutrients. These make a healthy snack for school and other activities.

Grocery

OXO — Tools You Hold On To

OXO began with a few simple questions - Why do ordinary kitchen tools hurt your hands? Why can’t there be wonderfully comfortable tools that are easy to use? OXO was founded in 1990 on the philosophy of Universal Design, which is the concept of designing products that are easy to use for the largest possible spectrum of users. That year the first group of fifteen OXO Good Grips kitchen tools was introduced to the U.S. market. These ergonomically designed, transgenerational tools set a new standard for the industry and raised the bar of consumer expectation for comfort and performance. Since then, the line has grown to more than 500 innovative products covering many areas of the home, including food preparation, storage, and cleaning. With spring cleaning and barbecuing right around the corner, April is the perfect time to give OXO a try. Dorothy Lane Market carries over 125 varieties of these guaranteed tools to make your cooking and cleaning jobs easier. All OXO gadgets, brushes, and tools are 10% off during the month of April.

Deli

Madrange French Ham

This buttery, mild cooked ham is in every fridge in France, it seems. Why? It makes for a great sandwich on a baguette. The French also enjoy it often, not only in sandwiches, but along with a good butter and some cornichons (small dill pickles), with a salad alongside. For maximum flavor, please do not, dare we say, remove the little bit of fat around the edges. That little bit of fat is where much of the flavor resides.

For a superb sandwich, put slices of Madrange ham on one of our Bakery’s French Baguettes along with Brie, fresh butter, and some mixed greens, tomato slices, and a little mayonnaise. You will love Madrange ham, however you serve it.

Specialty Cheese

Fabrique Délices Pâté

Pâté. For many, the word evokes images of food snobbery, but in reality, pâté is simply a French word that refers to a wide range of seasoned ground meat preparations. It’s a fine thing to enjoy at some grand restaurant française, but it’s just as good slathered on a piece of crusty bread and served to some buddies watching a ball game. Have it for lunch as a sandwich on toasted crusty bread with sliced cornichons (small French pickles) and crunchy lettuce. Serve it alongside a simple salad of mâche* dressed with a vinaigrette, a warmed baguette, and a glass of Beaujolais. Spread a little on toast and have it with soup for lunch. Pâté is simply great food—flavorful, fulfilling, and comforting.

In our constant search for Honestly Better® food, we have tried several lines and dozens of varieties, and Fabrique Délices comes in as our overall favorite brand. The company is based in Northern California, and is run by some food-loving young French and Portuguese-born Americans. We feature their “All Natural” line, which is free of antibiotics, added hormones, preservatives, artificial ingredients, and nitrites. And they taste phenomenal…cleaner, more subtle, and more flavorful than others. Try all their varieties, ranging from the traditional Pâté Forestier, to the trendy Smoked Salmon Spinach Mousse, our perennial favorite Truffle Mousse, and more. Enjoy a little pâté now and then. You’ll love it. All varieties, $1.50 off per pound this month

*Look for bagged mâche, aka lamb’s lettuce, in our Produce Department.

Contemporary Cuisine Dinners

Dinner for one? It’s our pleasure to reintroduce you to Contemporary Cuisine Dinners for One. These upscale dinners have an ethnic edge with a big bold taste. If you don’t have time to go to a restaurant but want that same quality at home, stop by our Grab ’n Go case to pick up one of six complete dinners.

We use real food, such as fresh fish, whole grains, fresh veggies, and Vera Jane’s Extra-Virgin Olive Oil, while taking a step up towards a more moderate, balanced way of eating. There are no shortcuts, no preservatives or additives here. We’ve included more proportionally correct sizes in our new dinners, leaving the protein size at 4–6 oz (about palm-sized) with a healthier dose of our veggies and grains.

These dinners reflect our love of ethnic food: the fragrant flavors of Asia, the subtle nuances of India, the classic tastes of Italy, and the varied specialties of American cuisine. We plan to explore all the flavors out there and make them available to you for dinner.

We have six great dinners to delight your palate: Blackened Catfish, Lamb Vindaloo, Turkey Makhani, Pork Piccata, Salmon Teriyaki, and Spicy Grilled Tilapia. During the month of April, buy a Contemporary Cuisine Dinner for One and get $2.00 off any second dinner purchased at the same time.

Soupe au Pistou

This recipe is a classic from the Provence region of France.

• ¼ cup Vera Jane’s Extra-Virgin Olive Oil
• 4 garlic cloves, minced
• 4 small leeks, trimmed, cleaned, and minced
• 4 carrots, diced
• 2 celery ribs, sliced into 1/2-inch pieces
• 1/2 cup celery leaves, chopped
• 2 potatoes, peeled and cut into 1/2-inch cubes
• 12 cups water
• 14½-oz can diced tomatoes
• Sea salt and freshly ground pepper
• (2) 15-oz cans cannellini beans, rinsed and drained
• 1/2 lb fresh green beans, cut into 1-inch pieces
• 1 lb small zucchini, cut into 1/3-inch dice
• 1/3 lb small pasta, such as ditalini

For the pistou

• 4 cups fresh basil
• 6 cloves garlic
• 1/2 cup Vera Jane’s Extra-Virgin Olive Oil
• 1 cup shredded Parmigiano-Reggiano
• Sea salt
• Freshly ground pepper

Additional shredded Parmigiano-Reggiano for serving

Heat ¼ cup olive oil in a large pot over medium-high heat. Add the garlic, leeks, carrots, celery, and celery leaves and sauté 5–7 minutes or until the vegetables are soft. Add the potatoes. Cover the vegetables with water and stir in tomatoes. Season with salt and pepper. Bring to a boil, reduce heat, and simmer uncovered 40-45 minutes. Add the cannellini beans, green beans, zucchini, and pasta and continue simmering until the vegetables are tender and the pasta is cooked, about 15–20 minutes.

For the pistou: Place basil in a food processor. Using a garlic press, press the garlic on top of the basil. Process until finely chopped. With the machine running, slowly add the olive oil, continuing until the mixture becomes pasty. Add the cheese and process to combine. Season with salt and pepper. To serve: Ladle soup into bowls and stir in 1 tablespoon of the pistou. Pass the cheese for sprinkling on top. Makes 10–12 servings

Per serving: 376 calories (42% calories from fat); 18g total fat; 3g saturated fat; 5mg cholesterol; 233mg sodium; 43g total carbohydrates; 11g protein

DLM School of Cooking Favorite!

1) $50 Gift Certificate to Cooks’ Wares
2) $50 Gift Certificate to the Meadowlark Restaurant
3) $50 Gift Certificate to Grandma’s Gardens & Landscape

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.