Feast like a Gourmand with Duck

Looking for an alternative to everyday protein choices? Let’s talk about duck. When I was a kid, my only experience with duck was a whole roasted one that was usually greasy, overcooked, and drowned in overly sweet orange or cherry sauce. Did you have the same?

My experience and attitude changed when I first tasted Pekin duck in Chinatown as a teenager. I couldn’t get enough of it and then promptly fell in love with hoisin sauce. Fast forward to the 70s and 80s when duck was suddenly everywhere—from California-style pizzas to amazing chopped salads.

At DLM, we carry Culver Duck from Middlebury, IN. Their ducks are antibiotic free, sustainably raised, fed a vegetarian diet, and are free roaming. We like their strict standards as the quality really shines through in the flavor.

What has changed since my early experiences with duck is how easy it is now for the home cook to actually prepare it without having to roast the whole thing and smoke up the house. We carry smoked and fully cooked breasts along with legs and whole or half birds. So whether it’s the main dish, tossed in a salad, or carved tableside, branch out a little bit and taste how good duck can be.

SERVING SUGGESTIONS

  • Try smoked duck breast sliced thin on your next charcuterie platter. A boneless breast can cook up in 15 minutes or so and is simply delicious. As an added bonus, that skin gets so darn crispy it’s almost addicting!
  • I’d be remiss if I didn’t brag about the recipe-ready duck confit. It’s wicked good and so much time is saved by getting it already perfectly cooked. Heat in a hot pan and voilà, so much flavor.
  • Try shredding a little duck confit over a winter salad or stir into a bubbling pot of lentils or beans for added depth of flavor.

Get Our Duck & Wild Rice Salad Recipe Here!

BaconFest

Sure, there’s the tantalizing aroma of bacon cooking that draws bacon-lovers from near and far. When we think of bacon here at DLM, our senses are not only awakened, but our minds start to swirl with all of the bacon-licious possibilities. With that said, at BaconFest, happening 11 a.m. to 5 p.m. Jan. 26 & 27, at all DLM locations, Happiness is Bacon … Lots of Bacon. And we’re not holding back at this year’s BaconFest.

At BaconFest, we’ll be sizzling with bacon (DLM Uncured Bacon, which of course is nitrate and nitrite free) at every turn. You’ll find products we carry and foods we make that will be bursting with bacon. Look for favorites like our Bakery’s Salted Bourbon Chocolate Bacon and Bacon Cheddar Pull-Apart Bread; the Meat department’s Pig in a Pepper—a poblano pepper stuffed with chorizo, Bacon-Wrapped Beef Tenderloin, DLM Cheddar Bacon Gourmet Burgers, and specialty items, like Glier’s Bacon Goetta; and the Deli’s Crunchy Bacon Coleslaw and Pine Club Pasta Salad. Also during BaconFest, you can add bacon for free to any order from the Sandwich Station, Jack’s Grill, or our Naples-Style Pizza oven!

Thirsty? Head on over to our Wine & Beer department as we’ll be teaming up with Crooked Handle Brewing to offer a Bacon-infused Beer they’ve developed for DLM. We’re also excited to have representatives from Flying Pig Marathon visiting during select times at BaconFest alongside coffee roaster Rooted Grounds. They’ll be featuring the Pig Roast, a whole bean coffee with proceeds benefiting the Flying Pig Charities. As you can see, bacon knows no limits!

3 Steps to Feast Like a Gourmand with Charcuterie

Charcuterie (shar-Kyoo-ter-ee) is a French word for smoked, dry-cured, or cooked meats. From simple things like ham, sausage, salami, and bacon to more artisan hand-crafted things like pâté, duck confit, rillettes, and terrines. These all fall under the broad range of charcuterie. For me and many of you out there, it’s always a perfect choice for entertaining, especially during the holidays! As an added bonus, there’s no cooking involved!

Charcuterie is pretty trendy right now, but has been around for a very long time … as in before refrigeration! It’s a classic way of preserving meats with a rich culinary history. To start, simply grab a slate, board, or platter and follow our 3-step Charcuterie Guide so you, too, can feast like a gourmand and entertain with ease this holiday season!



PALACIOS SPANISH CHORIZO : Dry-cured sausage smoked with Paprika. DELI

NIMAN RANCH PROSCIUTTO: Dry-cured with Sicilian sea salt. MEAT

HERITAGE FARMS SOPRESSATA: Coarsely ground, sweet or spicy. MEAT

SERRANO HAM: Extremely flavorful, air-dried Spanish ham. DELI

THE THREE LITTLE PIGS PÂTÉ DE CAMPAGNE: Pork pâté with garlic and spices. THE DLM CHEESE SHOP

FRA’ MANI CALABRESE: Salami with wild fennel, sweet & hot Calabrian pepperoncini, and chili flakes. DELI

THE THREE LITTLE PIGS SAUCISSON SEC AUX CÈPES: Sliced air-dried sausage with porcini mushrooms. THE DLM CHEESE SHOP

LA NAVA JAMÓN IBÉRICO: A treasure from Spain. DELI

NIMAN RANCH CAPOCCOLLO: Corsican pork cut. MEAT

PRO TIP: Start with 3 to 5 choices that represent varying forms, textures, and flavors, such as smoked, dry cured, firm, delicate, creamy, or salty. How much to buy? About 2 oz per person.


SOMETHING SALTY: It’s nice to balance all of that meaty goodness with something salty or acidic, like cornichons or briny pickles, mustard, and chutney. Don’t forget to add a handful of nuts as well, like Marcona almonds.

DLM ITALIAN MINI TOASTS: Perfect for any charcuterie tray. THE DLM CHEESE SHOP

SOMETHING SWEET: Now, time to layer in a little sweetness to truly cover all the bases. We love adding in fruit, like grapes, California dried figs, and a Bosc or Holiday Pear. It really is that simple.

RAINCOAST CRISPS: Subtle sweetness with a delightful crunch. THE DLM CHEESE SHOP

 


INVITE CHEESE TO THE PARTY: By adding cheese to your charcuterie selection, it opens up a whole world of flavors and textures that go beautifully with wine. Just like choosing the charcuterie, think about varying the texture and flavors of cheeses from buttery to nutty, creamy to hard. The possibilities are endless and frankly that is the fun!

CHEESEMONGER PRO TIP: “When selecting cheeses for my boards, I think of a rhyme I once learned. Something old, something new, something goat, and something blue. Make this your motto and you’ll have the framework for the perfect cheese board.” —Maritza Crowdy, The DLM Cheese Shop Manager, Springboro

Prime Rib Primer

Prime Rib is the most famous of the “classy holiday roasts” and getting a supply of the very best is no easy matter. Don’t be fooled by the name “prime rib.” It’s a term to indicate this particular cut of beef coming from the 6th through 12th rib. For true Prime Rib, look for this classic roast that is from meat that is graded U.S.D.A. Prime.

At DLM, we start the selection process by looking for cattle that have been raised naturally, without the use of antibiotics or growth hormones, ever! From these cattle we select only those that have received the U.S.D.A. Prime grade. Less than 2% of all cattle receive this top grade. The meat will have a creamy white fat, firm texture with fine marbling dispersed throughout the eye of the meat, and a light, cherry-red coloring. The marbled fat melts evenly when cooked, leaving the meat juicy and tender. U.S.D.A. Prime Standing Rib Roast truly is something to celebrate.

HOW TO ORDER

You can plan on about 1 lb per person, including bone. This is such a popular main dish that we recommend reserving your U.S.D.A. Prime Standing Rib Roast either in our Meat department or online early.

PREP & PRO TIPS

Butcher’s tip of the day: Have your butcher leave a layer of fat on top of the meat to protect it while cooking (it also adds tremendous flavor). Ask for it “cradled” so you can roast it with the bones acting as your rack and a simple cut of the strings will leave you with a boneless roast to carve (as well as those wonderful bones to nibble on)! Cover the outside of the roast with olive oil and then coat generously with DLM Grilling & Seasoning Rub. Use a good meat thermometer and pull at 120°F and let rest for 20 minutes before carving.

Always in Style: Our Heavenly Ham®

Food trends come and go, but having this main course centerpiece never goes out of style. Whether you are serving brunch, lunch, or a traditional sit-down dinner—a Heavenly Ham from Dorothy Lane Market is simply delicious.

During my childhood, the ham was a must-have at family celebrations. At Christmas, we ate it with cherry sauce. For Easter, we decorated it with maraschino cherries and pineapple rings. For dad’s birthday, mom let me stand on the kitchen stool and stick cloves into it. The beauty of the Heavenly Ham® is that it’s ready to rock as-is with or without the accouterments.

Even if you’re serving prime rib, this classic will give your holiday meal-planning a serious boost. Pull it out at breakfast. For lunch, nothing beats a Heavenly Ham® sandwich along with a few Deli salads, like our Classic Potato or Homestyle Macaroni. As a cook with a lot on her plate, the best part for me is the stress-free pleasure of a Heavenly Ham®.

HOW TO ORDER YOUR HEAVENLY HAM

When choosing a Heavenly Ham®, we suggest to plan on 1/2 to 3/4 lbs per person. Although we carry Heavenly Ham® in stores, it’s such a hit that it flies off the shelves. To ensure one at your store of choice, reserve your ham in our Meat department or online!
DorothyLane.com/HolidayRSVP

HEAVENLY HAM SERVING TIPS

Serve at room temperature or heat by placing it, with the foil slightly opened at the top, in a 250°F oven for 45 minutes to one hour. If only a few slices are needed, heat them in a skillet for 2-3 minutes. To carve, use a sharp knife to make a lengthwise cross across the ham next to the bone (for a whole ham, start at the butt end). This cut releases the spiral-cut slices. To release remaining slices, loosen meat from bone.

A Taste of Home for the Holidays

What’s one of the best ways of spreading cheer? Sending a box full of tasty treats and scrumptious morsels with DLMMailOrder.com! This time of year, there are two things that put instant smiles on faces young and old: coming home to a special package on your doorstep and receiving homemade treats and goodies. Luckily, DLM Mail Order makes both of those things happen. For the next month, our stores will be mixing, baking, and preparing some of the best food  around. At the same time, our DLM Mail Order associates are shopping our Washington Square store every day carefully boxing up all of the delicious bites to ship from coast to coast. Not sure what to pick? Here are some of the top items we’re sending this holiday season:

  1. Killer Brownie® Tray AssortedFilled with an assortment of our Killer Brownie® brownies, all cut into easy-to-eat, bite-sized pieces, it’s perfect for sharing.
  2. The Ohio BagEsther Price Chocolates, Mamma DiSalvo’s Marinara Sauce, Mikesell’s Potato Chips, and other local favorites are gathered up to showcase some of the best of the Buckeye State.
  3. Heavenley Ham® Sandwich KitLoaded with Heavenly Ham®, Comté Gruyère, DLM Mustard, Chutney, DLM Horseradish Sauce, and a loaf of our DLM Artisan Farmhouse Bread. It makes for a great sandwich, hot or cold.
  4. Assorted DLM Sweets. Satisfy any sweet tooth with our wide variety of goodies. BuckeyesDLM Gourmet CookiesHoliday Thumbprint Cookies, and so much more!

Visit DLMMailOrder.com to view all of our delicious options!

Turkey Prep: 5 Common Questions Answered

I get it. There’s a lot going on when it comes to preparing your Thanksgiving meal and a whole turkey isn’t something that most people cook more than a few times a year. See below for my answer to some of the most common turkey prep questions that may come to mind as you ponder “how do you cook a turkey?”

If you haven’t already, reserve your DLM Free-Range Turkey now! Please remember that our turkeys are grown and not manufactured so weights may vary slightly from what you indicate.

1. Question: To Stuff or Not to Stuff?

Answer: In most modern kitchens, the answer to this debate is not to stuff. Why? Because in order to reach the safe temperature of 165°F in the center of the stuffed bird, you’ll get a completely overcooked turkey. Now, my mother-in-law will argue with me on this one until the cows come home. Her turkey is stuffed in every nook and cranny and it’s still delicious … albeit a little overcooked.

2. Question: Low Heat versus High Heat

Answer: This is a classic debate topic where both sides believe their cooking method gives the best results. High heat helps save time and adds a nice color to the outside of the bird. On the contrary, low heat slows moisture loss but takes a long time to finish. So, I like a two-fold answer to this popular cooking question: use both types! Start with high heat until you get things started then lower the heat to finish cooking the bird with more control.

3. Question: How do you Season the Turkey?

Answer: One word: BUTTER. It not only adds flavor but an amazing amount of moisture-rich fat. I like to brush the outside of the skin with melted butter, salt, and pepper. If you choose to add herbs, halved onions, or lemon, do so in the inside cavity.

4. Question: How do I Know How Big of a Turkey to Get?

Answer: A good rule of thumb is 1 to 1.5 lbs per person, depending on the amount of leftovers you’d like.

5. How Long do I Cook Said Turkey?

Answer: Ultimately, your turkey is done when the meat thermometer reads 165°F. Stick the meat thermometer into the thickest part of the thigh. But here is a quick guide for how long to cook your unstuffed turkey based on its weight. But note that ovens all differ, so please don’t be afraid to pull out that meat thermometer more than once to make sure it isn’t under-cooked or over-cooked.

Approximate Roasting Times*
12–17 lbs = 3¼ to 4½ hours
18–21 lbs = 4¼ to 5¼ hours
22–24 lbs = 5¼ to 6¼ hours

*Times above are for a 350°F oven with an unstuffed turkey. To ensure that turkey is fully cooked to 165°F, insert the thermometer into the thickest part of the inner thigh.

10 Swoon-Worthy Thanksgiving Side Dish Recipes

As Thanksgiving nears and you are planning your menu, look no further for these perfect recipe ideas that’ll pair perfectly with your DLM Free-Range Turkey. See below for 10 side dish recipes that will have your guests in awe as you present and enjoy your seasonal fare.

1. Hasselback Butternut Squash

2. Modern Green Bean Casserole

3. Brussels Sprouts with Pomegranate Seeds

4. Peggy’s Creamed Onions

5. My Mom’s Stuffing

6. Potato Gratin with Gruyère and Crème Fraîche

7. Barely Buzzed Mac and Cheese

8. The Doe Mac and Cheese

9. Butternut Squash Gratin

10. Braised Bacon Kale with Roasted Vegetables

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!

Fall In Love With The Season: 8 Recipes To Welcome Fall

Fall is here! It’s time for hayrides, apple picking, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 8 recipes sure to have you fall-ing for the season.

8 Recipes to Fall For

8 Recipes to Welcome Fall

1. Honeycrisp Fall Sangria

This yummy recipe features the stars of fall: Honeycrisp Apples, Beaujolais Nouveau (available mid-November, but a strong red makes a great substitute), and DLM 100% Apple Cider.

2. Pumpkin Pancakes

The perfect weekend breakfast.

3. Braised Bacon Kale with Roasted Veggies

It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.

4. Butternut Squash Soup with Garam Masala

This warming soup has subtle sweetness and spice, and is full of unique flavor.

5. Pumpkin Gingerbread

The perfect edible gift for friends and neighbors.

6. Apple Cider Glazed Pork Chops

A hearty dish that is full of fall flavors. It’s one you’ll repeat all season long.

7. Butterbeer

This magically delicious beverage, perfect for fall parties and get-togethers, is sure to put a spell on you.

8. Pumpkin Gooey Butter Bars

Ooey, gooey deliciousness, these butter bars are ones to share.