Take a Trip to Funky Town—Burgundy Truffles

Arriving soon: Burgundy Truffles will be available tomorrow, November 16!

Known as the “Autumn Truffle”, the season is dependent on the weather, is available from Europe from September through January, and now you can get your hands on them yourselves. Come and ask for them in our Produce department. We will be happy to get it for you.

Although the Burgundy truffle is similar in appearance to the Italian black winter truffle, they are very different. The Burgundy truffle does have a black exterior, but inside the color ranges from dark brown to a light tan. More importantly, this truffle has a more delicate flavor that is best enjoyed when thinly sliced or freshly grated over simple prepared dishes like pasta, eggs, risotto or mashed potatoes. The exquisite taste has a toasted hazelnut like flavor and a lighter, gentler aroma than Italian black winter truffles.

I love to hear or read about how folks describe the taste and smell of truffles, for it is very difficult to pin down. Some words that are tossed around are meaty, earthy, musky, and pungent. But the one I like best is funky. For me, it’s like an umami perfume bomb of mushroomy goodness that just begs for a shared dining experience and maybe a good glass of wine.

If you’ve never tasted a truffle, this one is a great one to begin with. Why not start this Thanksgiving? Try shaving a small amount on top of hot buttered mashed potatoes right before serving and make everyone at the table sigh with delight.  Or whip up a decadent breakfast or brunch with lightly scrambled eggs or omelet topped with a little truffle while watching the Macy’s Thanksgiving Day Parade. Naturally, a glass of Champagne would be a perfect pairing to go along with all of this. What a nice way to start the day that begins and ends with really good food and family.

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.

You Get What You Pay For: Hammer Stahl Cookware

I am excited to share that the DLM Cullinary Center has brought in a line of cookware from Hammer Stahl. Founded in 1874 in Sheboygan, Wisconsin, it is one of the oldest cookware companies in North America. In the 1970’s, they began manufacturing their famous Hammer Stahl American Clad Cookware in Clarksville, Tennessee.

Although there are several high quality cookware companies out there, we feel that this line is a smart way to move forward. In the past, we’ve carried one of their well-known competitors that uses 3-ply, and to our surprise this line is less expensive! Check out their story here and see how they make their pans.

The Hammer Stahl cookware difference is that the 7-ply material is used throughout the cookware, from the bottom and all the way up the sides to the top. Because the Hammer Stahl cookware is made this way, the pan heats more evenly. Other companies use the expensive materials bonded together at the bottom of the cookware, leading to uneven heating.

Hammer Stahl’s 7-ply construction includes a layer of ferritic steel that makes the cookware induction stovetop friendly. This ferritic steel layer throughout the cookware means better quality and stronger cookware. Cheaper “induction ready” cookware only use a magnetic type of stainless steel that is more corrosive.

The handles are hollow so that they stay cool for comfortable handling—that will take some getting used to since we finally got used to always using pot holders no matter what. All of the cookware is hand-finished and hand-polished, by American workers, and include a lifetime warranty. Stop by the DLM Culinary Center and see these beautiful and hard-working pans. We think you’ll love them as much as we do.

Many Moods of Mustards

With Oktoberfest upon us, it is time to get serious about mustard!

Plain and simple – I love mustard. When I was a kid I hated both ketchup and mayonnaise, and believe it or not, all forms of frosting too! One of my favorite after-school snacks was a piece of ham slathered with mustard and rolled around a pickle. Mustard has been a constant condiment that has always had a home with me. Nowadays, there is always a minimum of 3 kinds in my home refrigerator, although on average it runs closer to 5.

Being a native Chicagoan, good ol’ Yellow Mustard is a staple in my fridge—I even keep a spare one in my pantry. There is simply no other that will work on a Chicago style hot dog or a burnt bratwurst at my house. Plus, it’s indispensable for American potato salad along with my mother-in-law’s salad dressing, a family classic.

While in culinary school, I learned how important and versatile Dijon Mustard can be. Way beyond a simple ham and cheese sandwich, there are sauces, marinades, vinaigrettes, and so many more recipes make that jar living in your fridge a powerhouse of creative ideas just waiting for you to open the lid.

Whole Grain Mustard can do things that other mustards can’t – texture being an important and distinctive feature. Whether you are coating a rack of lamb or spreading it on top of a country pâté, it not only adds that acidic brightness of mustard flavor, but also a pop of crunch that is unmistakable. Visibly it helps add interest and it informs the diner that mustard is an integral part of the dish.

Being a traveler has added a bevy of other mustards to my arsenal that are delicious and truly unique. I love the German Extra Hot Mustard for its wicked bite, Provence Mustard for any cheese and charcuterie tray I am whipping up, and Tarragon Mustard for anything with poultry to name a few. Stop by our mustard aisle and broaden your culinary horizons.

Prost!

Recipe Hacks for Family Meals Month!

September is National Family Meals Month™, and we want to help you make connections with one another while sharing great food! Making family dinner doesn’t have to mean long hours in the kitchen. We have taken most of the work out of prepping dinner so that you can spend more time with your family, and less time in the kitchen. Here are some meal ideas that are sure to please the whole gang!

 

Chicken Asiago

Heat an Asiago Encrusted Chicken Breast from Gourmet Takeaway and serve over DLM Barilotti Pasta. Top it all off with DLM Original Marinara Sauce and grated Cello Aged Asiago cheese.

 

 

 

Turkey Hot Shots

Simmer DLM Sliced Oven-Roasted Turkey Breast from the Deli in DLM Homestyle Turkey Gravy, and pile it high with DLM Mashed Potatoes on DLM Unbleached White Sandwich Bread.

 

 

 

Flat Italian Chicken™ & Potatoes

Baked Mediterranean Flat Chicken™ with diced Idaho Baking Potatoes and Fresh White Onions drizzled with Vera Jane’s Extra-Virgin Olive Oil is a one-pan wonder.

 

 

 

Grass-Fed Beef Tacos with Quinoa

Cook DLM Grass-Fed Ground Beef with Frontera New Mexico Taco Skillet Sauce, stuff it in Nuevo Leon Flour Tortillas, and top with  DLM All-Natural Mild Salsa. Serve with Southwest Quinoa.

That’s So Cheesy!

Get ready for an ooey, gooey time next Thursday at our Springboro store for the DLM Cheese Show. If you love cheese and haven’t been to this yet, you need to come! First off it’s a great deal at $50 bucks (or $25 with 2500 points). There are so many things to try, all featuring a world of different cheeses. Plus, did I mention there is BOTH wine and beer too?!

Some of my favorites this year are a Raclette Station, where we scrape off bubbling, toasty cheese onto our farmhouse bread with some other goodies thrown in, like your choice of crispy, roasted potatoes, pickled onions and gherkins, and a Macaroni and Cheese Bar with not one, but two different types of this cheesy delight.

Our Grilled Cheese Station, which will feature a few of our favorites, is not one to miss. The Trifecta, our best-selling grilled cheese made with Barber’s Cheddar, Emmental, and DLM Handmade Fresh Mozzarella, and a melty sandwich with Brie and local turkey are tasty eats at this stop. Visit the Charcuterie Station, which is overflowing with salami, prosciutto, pâtés, and olives.

Several fun and unique cheesy appetizers will be coming out of our kitchen, pairing up cheese with all sorts fun ingredients, like quince, chorizo, Hatch Chiles, hot honey, and even chocolate!

Hope to see you there!

 

Check out our gallery of images below of past highlights, and be sure to purchase your tickets now so you can cheese out with us on Thursday, September 13 at the Cheese Show!

 

7 Days of DLM

We all realize how important it is to sit down with your loved ones and share a meal. In fact, it’s so important that the Food Marketing Institute Foundation has called attention to it by declaring September National Family Meals Month™ in an effort to bring families together at the table not only to share good food, but to make connections with one another. We see it as a good time to focus on what DLM and you do best together—feeding your family with foods that we are all proud of. With that in mind, we’ve pulled together meal ideas for “7 Days of DLM” to offer easy ways to bring breakfast, lunch, and dinner to your table so that you can enjoy more time with your crew.FamilyMealsMonth

Share What’s on Your Plate!

With National Family Meals Month™, a nationwide movement encouraging families to eat one more meal together at home each week, in full swing, we want to see how you bring your family together at the table with food from DLM. What are some of your favorite DLM tips and tricks to ease meal prep so you can juggle it all? Tag us on Facebook, Instagram, or Twitter and use #FamilyMealsMonth.

 

 


Monday

Breakfast: Start off the week with the best intentions. Top whole grain oatmeal with some seasonal fruit or a touch of brown sugar. In the mornings, you’ll find hot oatmeal in place of our Soup Station. You can also grab pre-made Overnight Oats and Chia Bowls from our Grab ‘n Go.
Lunch: We’ve done all the salad prep with an assortment of ready-made salads pre-packed with even the dressing included, such as Sal

mon Niçoise and Classic Cobb.
Dinner: Back to work and after school activities with no time to prep dinner? No worries! Skip the drive-thru and grab a pre-assembled What’s for Dinner bag (available at DLM Washington Square & Oakwood) featuring fresh-cooked veggies, an entrée, and a side dish.

Tuesday

Breakfast: Grab a Frittata made at our Naples-Style Pizza station (at DLM Springboro and Washington Square only).
Lunch: Get a sandwich hot off our press at the DLM Sandwich Station. Try our best selling Little Ed’s Big Reuben. For the kids, grab our pre-assembled lunch box featuring a sandwich, apple, string cheese, raisins, and snack crackers.
Dinner: Racing to get it all done? Have Jack’s Grill do the cooking while you shop for other things. Pick your protein from the Meat or Seafood case, and we’ll grill it at no extra charge.

Wednesday

Breakfast: For a quick morning treat, indulge in an almond croissant with your favorite yogurt.
Lunch: Eat like a Parisan with a French-style Ficelle sandwich. Round it out with our Snack Packs, featuring pre-portioned cups with things like cut vegetables and hummus, cubed meat and cheese, and more.
Dinner: Craving a healthy dinner in less than 30 minutes? Grab a Crispy Dijon Tilapia Fillet from our Seafood department and simply sauté or bake. Skip the chopping and pick up prepped veggies from our Produce department, like shredded Brussels sprouts.

Thursday

Breakfast: Steve Evans Country Breakfast Sausage and a few of Dale Filbrun’s Morning Sun Organic Farm Organic Eggs with a side of toasted Farmhouse Bread.
Lunch: Every day, we cut the fresh fruit and vegetables found on the DLM Salad Bar, so come bring your salad creation to life.
Dinner: It’s pasta night! Simmer some of our pre-cooked Momma Mia Meatballs, located in Gourmet Takeaway, in DLM Pasta or Original Marinara Sauce. Top with a little shredded Parmigiano-Reggiano and grab our ready-to-bake DLM Garlic Bread from our Bakery.

Friday

Breakfast: Pop a slice or two of DLM Classic 10-Grain Bread into the toaster and slather with DLM Organic Peanut Butter and a drizzle of local DLM 100% Pure Honey.
Lunch: A steaming bowl of Made Right Here soup from the DLM Soup Station is just the ticket, like fan favorite Curry Turkey.
Dinner: Fire up the grill and head over to our Meat department where you’ll find Gourmet Burgers like the Palmer Burger, Buffalo Blue Chicken Burger, and even a Black Bean Burger for a flavorful twist.

Saturday

Breakfast: Enjoy a nice breakfast at home. Grab a DLM Quiche, such as Quiche Lorraine, and serve with fresh fruit and yogurt.
Lunch: Download our Dorothy Lane Market Naples-Style Pizza app and scroll through our menu. Make your pick and order a pizza to pick up at your specified time (from DLM Washington Square and Springboro only). Try the Rocket Ham, a Margherita pizza with prosciutto and arugula.
Dinner: Always fresh and ready, a DLM Rotisserie Chicken is a perfect ready-now choice with so
many ways to enjoy it, whether you shred and add it to a robust salad or make into BBQ chicken sandwiches topped with our Homestyle Coleslaw.

Sunday

Breakfast: Ease into the morning with pre-made breakfast sandwiches and quesadillas, which you can get from the Grab ‘n Go case or at the DLM Coffee Bar.
Lunch” You’ll be on a roll today with a creation from our Sushi Station. It’s restaurant-quality sushi that you can grab and go!
Dinner: Roast off a pre-marinated Flat Chicken™ on a sheet pan along with some new potatoes and rainbow mini carrots for a nice, easy one-pan Sunday supper.