Pan Bagnat: A Picnic-Perfect Sandwich

Pan Bagnat is the iconic French make-ahead sandwich that’s perfect for outdoor eating. Think Salade Niçoise, but in sandwich form. We love making it on our DLM French Boule, but you also can build this luscious Provençal French-style sandwich on our DLM Artisan French Baguette or Ciabatta. From there, a good quality tuna packed in oil partners up with the flavors within, melding with the sliced egg, ripe tomato, olive tapenade, and slivered onion. The magic happens though when it’s made ahead of time, even overnight. Wrap it tightly before refrigerating so that all of the flavors can beautifully mingle to season the sandwich.

Get the Recipe!

PICNIC-PERFECT SIDE RECIPES

Complete your picnic with the perfect sides! Try our recipes for a French-Style Potato and Green Bean Salad and Celery Root Salad.

Claws Out for Lobstermania 2021

As we dive into exploring the great foods of New England, it all culminates to the king of the sea—Maine lobster! This anticipated catch will make its traditional splash at DLM for Lobstermania, May 29, as it does every year the Saturday before Memorial Day. Thousands of fresh lobsters make their way to us from the brisk waters of Maine from our lobstering friends at Ready Seafood for this annual tradition. Choose live and embark on a cooking adventure at home! Or, if you’d rather skip that part, well, that’s ok, as we’ll also have pre-cooked whole lobster available, too.

Get lobster cooking/reheating instructions here!

Remember that Lobstermania starts at 9 a.m. and once they’re gone, they’re gone! Here is how it works:

Step 1: Pre-pay for your lobster at any register in stores on Saturday, May 29, starting at 9 a.m. Live lobsters are $16 each and cooked lobsters are $19 each.
Step 2: After you pay inside, your cashier will hand you a lobster card to correlate with whether you are getting “live” or “cooked” whole lobster. Head outside to the Lobstermania outdoor station to get your Maine lobster.
Step 3: Present your Lobster Card at the Lobstermania station. We will fulfill your order!

 

An Annual Tradition

Each year for decades, folks have made a tradition out of Lobstermania, a much welcomed springtime feast!

Although we’ve always known that Lobstermania was special, these past few years have reminded us just how important and fun food traditions like this are in our lives. We also have been reminded how special friendships are, too, like ours with the folks at Ready Seafood in Maine. Not only are they all-around great people, but they catch with sustainability in mind to ensure lobster for many years to come. Although we will miss our lobstering friends this year at Lobstermania, we are grateful to continue featuring this bounty from the brisk waters of Maine!


HOW TO COOK LOBSTER

STEAM

  • In a large pot, bring 2 inches of salted water to a rolling boil over high heat.
  • Drop in the live lobsters. Leaving rubber bands on is optional, but safer.
  • Quickly cover and return to a boil.
  • When the pot starts steaming, cook for approximately 12 to 15 more minutes.

BOIL

  • Get a big pot and fill with fresh water about 2/3 full.
  • Add 1 to 2 Tbsp of salt per gallon of water. Bring to a boil and add lobsters.
  • Start the timer when the water comes back to a boil. You can figure 6-7 minutes for a 1.25-lb lobster, 7-9 minutes for 1.5-lb lobster, and 10-12 minutes for a 2-lb lobster.

*Remember, sometimes the lobster may be undercooked even if the shell is entirely red. Double check that the meat is a creamy white color with no translucent areas. Give a good tug on one of the antennae. If it pops off, the lobster is done. You can also insert an instant read thermometer into the underside of the tail. It should read 135-140°F.

HOW TO REHEAT LOBSTER

  • Wrap lobsters individually in foil. Place in a 350°F oven on a cooking sheet, belly up, and heat until warm. Or, place the foil-wrapped
    lobsters on the grill to warm.

HOW TO EXTRACT MEAT

Be sure to save the shells for stock!

FROM THE TAIL

  • Twist it off the body of the lobster and bend the tail fins upward until they snap. With your finger or a chopstick, push the tail meat out.
  • Similar to de-veining shrimp, make a shallow cut down the center top to expose the intestinal tract and remove it.

FROM THE KNUCKLE AND CLAWS

  • Twist off or cut with shear the knuckles and claws from the body in one piece. Separate the knuckles from the claws. Crack open the knuckles with the back of a chef’s knife or shears and remove meat.
  • Bend the small part of the claw up and down until it snaps. Gently pull away this small shell, leaving the meat inside still attached to the big part of the claw.
  • With shears or the back of a chef’s knife, crack open the claw and remove the meat in one piece. Make sure to remove the wide fin of cartilage from inside the claw meat.

Get Lobster-centric recipes here!

The Great Clam Chowder Debate

New Englanders take serious pride in their New England clam chowder, which you can easily find being slurped up at lobster shacks and roadside diners as well as top-rated restaurants. The famed cream-based soup has been around for a long time, being served in Boston in the early 1800s at the Union Oyster House (one of our country’s oldest continuously operating restaurants).

But the rivalry started when a Manhattan version was created in the 1930s that was tomato based. It caused such an uproar that in 1939, a bill was introduced in Maine to ban the use of tomatoes in clam chowder. It did not pass and has been an ongoing debate ever since.

clam chowder

The difference is visible—there’s no mistaking the two. Both are delicious and have the briny, sweet flavor of clams. The New England version tends to be richer and thicker whereas the Manhattan chowder is more vegetal with a lighter, more brothy base. I love that both styles can support my habit of using plenty of hot sauce and oyster crackers!

This month, our Seafood department will be making both New England and Manhattan Chowders (available in the hot soup well located by the Seafood department and in the soup grab ‘n go area). Come in and try our take on both styles of clam chowder. Then, we want to hear what you think! Take our Great Chowda Debate poll on our Facebook page.

Food Explorer New England Eats

EXPLORE NEW ENGLAND EATS

New Englanders have a fierce loyalty for their home towns and their patriotic history. Between the cordial quirkiness of the small towns, the buzz of big city Boston, old fishing ports, stunning architecture, plus the great outdoors—road tripping through New England is a must, especially as the beginning notes of summer are starting to play in May. We get it—miles and miles of gorgeous coastlines, picturesque lighthouses, quaint towns, and tons of outdoor activities. But let’s talk about the food—think succulent seafood from the land of lobster, as well as plump, briny oysters and clams for days. So many lobster and clam shacks, so little time! You’ll also find a plethora of local farmers’ markets (and Maine blueberries), renowned cheesemakers, breweries, and bakeries with whoopie pies piled high. What’s not to like? As we gear up for Lobstermania, May 29, we’ll be celebrating New England foods and recipes all month! So come get a taste of how delicious summer can be with these New England eats.

>Get our New England Eats checklist here!

Vermont Fromage Bliss

The U.S. is teeming with amazing cheesemakers from coast-to-coast who have been getting worldwide attention, as they’re making cheese that rivals the great fromage traditions of the “old world.” Many of us think of American cheese coming from the stalwarts on the coasts, such as Cypress Grove, Tillamook, and Laura Chenel to name a few. However, as we started to turn our taste buds toward the New England area, all things fromage seemed to bring us to Vermont!

Keep scrolling for Vermont Cheesemakers and picks to have on your radar! 

MODERN MAKERS MEET TRADITIONAL MAINSTAYS

Vermont is a state rich in agriculture, specifically dairy farming with a number of seasoned producers celebrating 100+ years of tradition. Then, there are newbies like the Kehler brothers of Jasper Hill Farm. Andy and Mateo Kehler bought the farm in the late 1990s with the goal of creating opportunities for Vermont’s working landscape with the concept of value-added agriculture … making milk into something more valuable before it leaves the farmer. They even take leftover whey from the cheese-making process and feed it to the Heritage breed pigs of Jasper Hill Farm Charcuterie. Having cheese aging caves below their barns helped them early on when their neighbors, Cabot Creamery, called needing aging space in these caves. You see, the Kehlers were making a name for themselves with clothbound Cheddars and European-style cheese that need space dedicated to cultivating natural rinds. In contrast, Cabot Creamery, a fantastic coop founded in 1919, had warehouses focused on keeping surface mold away from cheese!

FROMAGE TO LOOK FOR: Jasper Hill Farm Harbison (a soft-ripened cheese with a rustic, bloomy rind and wrapped in spruce cambium), Jasper Hill Farm Bayley Hazen Blue (made from the farm’s high quality whole raw milk, its dense texture has a toasted nut sweetness), Jasper Hill Farm Cabot Clothbound (produced in partnership with Cabot Creamery, these wheels are coated in lard and a layer of cloth to ripen and are constantly brushed, turned, and monitored), Cabot Smoky Bacon Cheddar is filled with crispy bacon bits and hickory smoke making it a super nibbler cheese.

WORLD-CLASS WONDERS

As you continue this cheese trek through this beautiful state, you’ll come to Vermont Creamery, started in 1984 by Allison Hooper and Bob Reese with the goal of making world-class products from goat’s milk. They exceeded their wildest expectations, and in addition to the many medals for their cheese, Allison is a James Beard Foundation winner. The Creamery, upon the founder’s retirement, continues under the ownership of the farmer owned cooperative, Land O’Lakes. Grafton Village Cheese Co. founded in the historic town of Grafton, Vermont, in 1892 is also world class! It started like many cooperatives of the time—by dairy farmers who needed to turn surplus milk into cheese in the days before refrigeration.

FROMAGE TO LOOK FOR: Grafton Village Cheese 1 Year Aged Cheddar (a classic New England Cheddar profile, comforting, lightly tangy, and rich), Vermont Creamery Bijou Goat Cheese Crottin (a stunning hand-shaped button cheese that’s perfect with Rosé), Vermont Creamery Coupole Aged Goat Cheese (aged goat’s milk cheese with a wrinkly, edible rind and a bright, fresh cheese taste).

Ship the New England Cheese Flight via shop.dorothylane.com to get a sampling of a variety of Vermont cheeses.