4 Turkey Leftover Ideas

If you’ve ever hosted Thanksgiving, then you can agree that one of the perks of the job is the inevitable turkey leftovers that can carry on for days. So go big with your bird and make the most of those turkey leftovers as you feed your crew for days to come. But tread lightly as to not grow fatigued by adding some nice variety. Here are 4 turkey leftover ideas so that you can reap the benefits and add some new twists to your turkey leftovers!

 

1. TURKEY HOT SHOTS

Add a scoop of mashed potatoes on top of white bread. Simmer sliced turkey in gravy. Then, add gravy to the pile.

2. TURKEY TETRAZZINI

Turkey takes on a new life in this creamy spaghetti casserole with Parmigiano-Reggiano. Get full recipe.

3. TURKEY & WILD RICE SOUP

Cube your turkey and use it as the star ingredient in this soup sensation. Get full recipe.

4. CLASSIC HOT BROWN

Add a southern twist to those turkey leftovers and bring on the bacon as you layer turkey over top of DLM Artisan Bread and smother it in a heavenly (and cheesy) sauce! Get full recipe.

 

Your Guide to Classic Steak Cuts

Last week, George Punter and I taught a food and wine pairing class called The Great American Steakhouse. We pulled out all the stops with a classic throwback menu of Clams Casino, Wedge Salad, Steak au Poivre, Hand-Cut French Fries, and Chocolate Mousse, plus wine pairings that were simply stunning. Needless to say we all had a blast, but we did spend quite a lot of time just talking steak.

Rib-Eye
Rib-eye

I pulled out all of our tender steak cuts and we discussed each of their attributes. If you are always buying and ordering the same cut, I would like to challenge you to break out and try a couple different ones. Different steak cuts vary in textures, looks, moisture & fat content, and obviously price.

Rib-eyes tend to be the choice of most serious steak lovers. Plenty of tender meat and lots of flavor, it is sometimes called a Tomahawk Steak with the rib bone attached, or Beef Rib Steak, Saratoga Steak, or Cowboy Steak. In my kitchen, I don’t mess around too much with this cut because you are paying for all of its natural, big flavor. Enjoy it simply well-seasoned with some good sea salt and freshly ground black pepper. And a glass of California Cabernet. 🙂

NY Strip Steak
NY Strip Steak

Although Strip Steaks have less visible fat, I enjoy the firmer, slightly chewier texture better when I am in the mood for serious steak. This particular cut was made famous by Delmonico’s, an NYC restaurant founded in 1827. This restaurant offered a short loin as one of their signature dishes, and so the cut became known in the East Coast area as the Delmonico Steak. New York Strip, another name, is cut from the short loin part of the sirloin and has a fine-grained texture that has enough fat to produce lots of flavor but tends to not be as tender as a ribeye.

Call it what you want, Filet, Filet Mignon, Tenderloin, or Châteaubriand, it’s unbelievably tender and buttery on both texture and flavor. It also happens to be one of the leanest types of steak cuts. Since fat = flavor here, this is the steak I like to serve with some kind of full-flavored sauce (béarnaise or green peppercorn) or mount with some herb butter to ramp up its flavor.

 

Porterhouse

The Porterhouse is a thick, bone-in steak where you get the best of the strip steak on one side and filet on the other all in one cut. (The T-Bone is the smaller, thinner cut version.) A fun steak to share or carve at the table as one of these can easily feed 2-3 people! I like to grill this one for special occasions, seasoned well and drizzled with some Vera Jane’s Extra-Virgin Olive Oil.

 

Top Sirloin

 

Love all sorts of rubs and marinades? Then Top Sirloin is for you. I tend to think of this steak cut as the unsung hero. Although it is naturally a bit tougher than the other tender cuts of steak, its grainy texture and leanness will more than make up for it in its overall flavor and price point. This cut benefits from the added fat a marinade can provide or the flavor boost from your favorite rub. I love it for steak salads and sandwiches, plus it can serve a crowd (or my family) who all want steak but are on a budget.

Vary your steak choices based on what you want on your dinner plate. Each steak cut offers different attributes and might not work for every finished dish. Remember two important things: fat = flavor and you get what you pay for!

3 Ways to Feast Like a Gourmand by Sea

It is interesting to note that our planet is more than 70% blue and that seafood is the primary source of protein to more than an estimated 3 billion people worldwide. We pride ourselves on building up a Seafood department that aims to source fish direct, which means less time spent out of water (aka ultimate freshness). Because of that, it’s so easy to feast with fresh fish and shellfish from the sea at your favorite DLM. So get on the boat and challenge yourself to start making a habit of adding more seafood to your grocery list when planning your family’s meals. We have so much to choose from and it’s the perfect way to add a little bit of variety!

Visit our beautiful, fresh Seafood cases where our experienced fishmongers are there to answer questions you may have or provide a cooking suggestion for dinner tonight. We have plenty of fresh fish and shellfish that varies day to day with even some ready-to-cook items that are pre-seasoned and ready to take home to either bake, grill, or sauté. If you are in a time crunch and don’t want to worry about cooking, head over to our Gourmet Takeaway where we have something for everyone, including Parmesan-Encrusted Tilapia, Grilled Salmon, and our best-selling Crab Cakes and Salmon Patties. With all of these possibilities swimming in your mind, our store is your oyster! Speaking of shellfish, October is one of our favorite months as the shellfish are plentiful! Keep reading for some ways to fully enjoy these flavors from the sea.

ALASKA RED KING CRAB: It’s here, but not for long! 

I know I’m not the lonely one waiting with bated breath for the fresh Alaska Red King Crab to come to DLM! Once fishing starts, we’ll be bringing in as much as we can. It’ll be a very tight window that we carry it, so get it while you can. It’s such a good excuse to indulge in something so delicious and fresh! We are excited to report that Alaska Red King Crab has arrived to us from Dutch Harbor, Alaska, but once it’s gone, it’s gone, so act fast!

OYSTER HAPPY HOUR

During Oyster Happy Hour each week, we explore all the subtle differences between oysters of the East and West Coasts. Just like a wine, they develop their own merroir (characteristic taste imparted by their environment). The supply is looking strong this year, so boldly slurp or grill on the half shell. Look for Oyster Happy Hour, 4-7 p.m. Wednesdays at DLM Washington Square, and Fridays at DLM Oakwood and Springboro. View which varieties we’ll be shucking: DorothyLane.com/OysterHappyHour

CLAMBAKE BUCKETS

If you are looking for a fun dinner party idea, try one or two of our Clambake Buckets. They are perfect for friends, football, and cool nights—what more do you need? We fill a 5-gallon bucket with potatoes, fresh corn, carrots, celery, onion, Andouille sausage, clams, mussels, and shrimp. You can select either a beer or wine base. Order yours today either at our Seafood department or online at DorothyLane.com/Clambake

Easy Truffle Decadence

Fresh Truffles are seasonal and pretty pricey, but so delicious! We carry them when we can get our hands on them, so if you are a fresh truffle fan come talk to our friendly associates in our Produce departments to find out the specifics.

If you are like me and simply can’t wait for that umami flavor that fresh truffles can give dishes, both truffle oil and truffle salt can be your next best allies.

Truffle oil is best to use as a finishing oil right before you are ready to eat. I like the smaller bottles because a little goes a long way in terms of flavor. The aroma of truffle oil drizzled on the warm food hits your nose right before you get to taste it. There is nothing like it! Try drizzling on pasta, pizza, soups, and on soft scrambled eggs.

Truffle salt is fun to play around with! So delicious on popcorn, which this combination is a perfect pairing for champagne—in case you need an excuse to pop that cold bottle of bubbly. I love it on French fries, baked potatoes, or whipped potatoes made with plenty of butter. It turns the average burger into a flavor bomb! Try mixing a little in your mayo to jazz up your next roast beef or French dip sandwich.

Both truffle oil and truffle salt are naturally good with anything mushroom. It just boosts up that incredible umami flavor. The time is ripe to start savoring the delicious foods of the fall season. Get cooking!

Gourmet S’mores Galore!

S’mores—everyone loves this nostalgic treat, and so do we! What started as three simple ingredients for a campfire snack has now erupted into a trendy flavor found in all sorts of things like cereal, granola bars, trifles, and ice cream. It’s even been an Oreo cookie flavor! At DLM, you can swing by our Coffee Bar and take a sip of our new S’more Latte, complete with a graham-encrusted marshmallow.

This trend got its start in 1927 with a Girl Scout guidebook Tramping and Trailing with the Girl Scouts. The recipe name was “Some More” and it wasn’t until the ’70s, when it was shortened to “s’more,” that it really took flight. As a former Girl Scout, I’m proud that the organization is credited with such a memorable flavor. As a chef, I’m excited to add a gourmet twist to this familiar favorite and I’d encourage you to do the same. Start by exploring the Chocolate Wall at DLM where you can find 30+ chocolate varieties. Also, check out Smashmallow, a line of specialty marshmallows in unique flavors like pumpkin and cookie dough. So gather around the bonfire and toast up some s’mores galore with your own creation or try these 5 gourmet ideas below!

1. COOKIE DOUGH S’MORE

Combine classic favorites by switching out the graham crackers for Tate’s Bake Shop Chocolate Chip Cookies and cut thin layers of DLM’s new edible cookie dough to sandwich a torched marshmallow.

2. PB & GRAHAM S’MORE

Take two DLM Milk Chocolate Grahams and spread DLM Creamy Organic Peanut Butter on both inside surfaces. Place a toasted marshmallow in between.

3. BLACK & WHITE S’MORE

Give this fireside favorite a whole new twist with fresh blackberries, creamy Olive & Sinclair Southern Artisan Buttermilk White Chocolate, and a toasted marshmallow between graham crackers.

4. BANANA NUTELLA S’MORE

Nutella fans, have no fear! Spread a graham cracker thick with Nutella and then layer on sliced banana and a toasted marshmallow before capping it with another graham cracker.

5. RICE KRISPY S’MORE

Split our Bakery’s Krispy Rice Treat and sandwich a DLM Dark Chocolate Salted Caramel Graham inside. Then, torch the top piece to unleash that toasty marshmallow taste.

Apple Gala—Discover the Allure of All the Fall Apple Varieties This October

Fall is in the air in Dayton, Ohio. You can smell the crispness as the heat disappears, the fall breeze blows in, and the leaves change color. You’ll see that fall is welcomed with celebration and creativity in our Produce departments as you will be lost in the beauty of one of our favorite fall treats—apples. We are biting in this October by celebrating some of the fall varieties of the fruit that have us feeling apple-y ever after.

Ralph Waldo Emerson once said, “We are born believing. A man bears beliefs like a tree bears apples.” At DLM, we believe that there is no better way to welcome in fall than indulging in the most flavorful apples from the east to the west, and October is when it all begins. Where are some of the best apples stemming from? Let us take you on a journey.

The first stop is pretty close to home, Eshleman Fruit Farm in Clyde, Ohio. Rich grows some of the best apples that we have all year, such as Honeycrisp, Gala, Fuji, and the Melrose, which is the official apple of our state. Let’s head east to our friends at Fowler Farms in Wolcott, New York. From this farm, you are treated with the sweet and spicy SweeTango apple, son of the Honeycrisp. Let’s not forget the SnapDragon and RubyFrost, which are ever so sweet and crunchy.

Last stop on the apple journey takes us out west to Wenatchee, Washington. In the apple capital of the United States we have two dear friends, CMI Orchards and Stemilt Growers. CMI brings us the sweet and snappy KIKU as well as the crunchy and tart Kanzi. Stemilt brings us the new-to-the-scene Rave apple as well as the Piñata, and looking into the future, the highly anticipated Cosmic Crisp apple.

With so many varieties out there in the growing apple industry, our goal is to source and provide apples with the best flavor. So although we are calling our celebration of the fruit this October the Apple Gala, we are applauding all of the best fall apple varieties, both near and far. Start with your favorite and then move on to something new that you’ve never tried before. Trust us, it’ll be good, which is why we’ve created a Fall Must-Eat Apple List on the opposite page. From the most perfect baking apples to the best for making homemade applesauce, you’ll want to try them all. And don’t worry, we also included the best for eating, too.

 

Your Fall Apple Must-Eat List!

MELROSE

The official apple of Ohio, this is a sweet pick that’s great for eating, pie-making, and for an apple cobbler.

SNAPDRAGON

Sweet apple with a monster crunch and a subtle spicy flavor. This apple comes from the Honeycrisp family and is perfect for eating whole.

SWEETANGO

This is a fall apple favorite, known for its outstanding flavor with a unique zest (one of its parents is the Zestar, after all). Great for eating, making pies or muffins, and slicing up in a Waldorf salad.

FUJI

One of the sweetest apples, we love this apple for baking into applesauce or eating whole.

GRANNY SMITH

We love this apple because it’s tart and crunchy. Great for making pie, eating whole, or caramel apples.

HONEYCRISP

The ever-popular Honeycrisp is the ideal munching apple due to its unique blend of sweet and tart with the perfect crunch.

KIKU

A direct descendant of the Fuji family, this exotic apple has become a fast favorite with its unbelievable crunch and sweet-tart taste. Great for pies and tarts.

PINK LADY

Tart taste with a sweet finish and an ultra juicy interior, this apple combines the best of a Lady Williams apple with a Golden Delicious.

GALA

This dessert apple is known for its exceptional texture, firmness, and honey-sweet flavor. Perfect for eating, making salsa or chutney, or throwing in a salad.

PIÑATA

This apple has a hint of spice to it, making it perfect for an apple pie. We also love it poached with its skin on.

The Rumors are True: Donuts by DLM

We are excited to officially roll out our new toy—a donut machine! Each month, we’ll be showcasing a different seasonal flavor of donut, and we’re kicking it off in October with the most delicious donut you will ever taste. Every fall, the DLM Bakery is busy making all of the seasonal pumpkin goodies, and this year is more special than most as we have an exciting addition to our lineup that has everyone around here holding their breath with anticipation: the Pumpkin Spice Donut!

You heard me right. For the entire month, you can grab our new seasonal treat to complete your pumpkin craving. While most PSDs are made with a standard donut glaze as a topping, we had to go a step further. Our Pumpkin Spice Donuts are iced with our delectable, butter-caramel frosting, which truly takes this donut up a notch! You can find Donuts by DLM both in the Bakery, available in six-pack boxes, or individually at the DLM Coffee Bar.

Speaking of pumpkin, pop on over to the DLM Coffee Bar and check out our Pumpkin Spice Latte (a perfect companion to the donut). Our PSLs are made with real DLM Organic Pumpkin, and the sauce is made fresh daily in-house by our baristas. The PSL and the PSD will be quite the duo at the DLM Coffee Bar.

Also, while you are here, we have some other pumpkin faves, like The Pumpkin Cheese Roll, Spiced Pumpkin Bread with Cinnamon Streusel, and a Caramel Iced Pumpkin Cookie to name a few.