10 Things to Know about The DLM Umbrella Brigade

We will be joining the community this Labor Day as we participate in the 60th annual Holiday at Home celebration! Join us as we twirl our classic black and white umbrellas down Far Hills Ave. during the Holiday at Home parade, starting at 9:55 a.m. Monday, Sept. 2.

We’ve been working hard on our routine and we can’t wait to share it with the community! Here are some fun facts about the DLM Umbrella Brigade to know:

1. There’s a lot of hard work that goes into our routine! Participating associates attend a series of practices, which are always a lot of fun.

2. We take such pride in joining the fun that we even bring in a choreographer to help us craft a new routine each year. We’ve worked with Barbara Rethlake, a local choreographer, for many years.

3. It’s probably hard to tell how many DLM associates make up the DLM Umbrella Brigade as we dance by, but this year there will be about 85 members!

4. You may also notice a very furry participant. Oliver, our furry mascot, always leads the parade.

5. What happens after the parade? Associates enjoy a boxed lunch provided by DLM Oakwood’s Deli.

6. Rain or shine the show goes on, but let’s hope for shine. We usually have ponchos on hand just in case.

7. Speaking of the show going on, one year we forgot to do a sound check before starting. How did it turn out? Let’s just say we kept marching, even without our music.

8. Each year we feature a new song, which we choose to echo the theme of the parade. “Hit it Out of the Park” is the theme of the parade this year. Past years, we’ve marched to the Boot Scootin’ Boogie and the Ghost Busters theme song to name a few.

9. The DLM Umbrella Brigade has been at it for more than 20 years! Interestingly, the first year we started out with shopping carts and there were only seven of us. It’s been so cool to see how our presence has grown over the years!

10. You’ll also want to keep your eye out for Norman Mayne. He participates every year, sometimes in a golf cart and sometimes marching. We’ll have to wait to see what he does this year.

This event is definitely a source of pride for all of DLM. We hope to see you there!

Taste of Thailand

What is it about Thai food that has so many of us enthralled? I can answer that with four words—hot, sour, salty, and sweet. In most Thai dishes you can find some kind of combination of all of these taste components. In addition to the contrast of flavors, you’ll also find a contrast of textures. How fun is that? Think for example of bright herbal soups, savory curries, crunchy salads, slurpy noodles, spicy dips, and beautiful tropical fruit to name a few.

Grab your Produce Passport and get ready to dive into the world of delicious Thai Produce!

Street food found in Thailand is some of the best in the world. Some favorites from my travels include spring rolls, grilled satay, salty fish cakes, and sweet sticky rice in baggies along with the best fried chicken I’ve ever eaten in my life.

Lucky for us, it’s easier nowadays than in years past to find the ingredients to recreate excellent Thai food in your own kitchen. Rice and mung bean noodles, curry pastes, coconut milk, fish sauce, and chili sauce are now common and you need to find some room for them in your pantry. Along with some fresh veggies and a variety of proteins, a taste of Thailand can be yours! So challenge yourself to roll up your sleeves and explore the incredible flavors that the cuisine of Thailand has to offer.

Curious about curries? Learn about the different types and how to use them!

Noodle on These 3 Recipes:

1. Pad Thai

2. Yum Woon Sen

3. Chicken Pad See Ew

 

Produce Passport

Let the flavors of Thailand shine bright with each bite of these fruits & veggies that are commonly used in Thai cooking.

1. Cilantro

Wonderful herb used around the world, including Thailand. Did you know that cilantro can help cut down on sodium intake?

2. Dragon Fruit

Also known as Pitaya, this is packed with vitamin C, B1, B2, and B3! It’s also a great source of protein.

3. Bok Choy

This is in the cabbage family with its long white stalks and dark green leaves. Used in a variety of Thai dishes or as a side dish.

4. Turmeric & Ginger Root

Hailing from the same family, these both add great nutritional value to so many dishes and even drinks.

5. Lemongrass

Great health benefits including lowering cholesterol. Its citrus flavor adds a nice addition to many teas, soups, and curries.

6. Thai Chilies

Also known as the bird’s eye chili, these long, skinny peppers pack a big punch with flavor and heat, registering between 50,000-100,000 Scoville Heat Units.

7. Thai Young Coconut

The young coconut meat is mild and sweet. Unlike mature coconuts, you’ll be delighted with the sweet flavor and refreshing water.

8. Green Papaya

The papaya tree grows up to 12 feet tall. Yellow and green in flesh, this fruit makes for a great Thai salad. You can find it whole or shredded in our Produce department.

Curry Paste 101: Cook with Curry Paste at Home

Thai curries are a mainstay of traditional Thai cuisine and one of the easiest dishes to make at home. There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. They all share some common ingredients, but the addition of different types of chilies, spices, and herbs add to the overall color and flavor. It’s the color of the chili that imparts each signature hue to the paste, and each curry paste has its own distinct flavor.

It should come as no surprise that red curry is made with the addition of several red chilies, while green curry is made with green chilies, and yellow curry is made with yellow chilies. In Thailand, these chilies have slightly different taste characteristics in addition to their colors. Over time, however, other ingredients have also been added to the curry pastes to enhance each recipe, making them even more distinct from one another.

Red Curry Paste

The most common (and versatile). It’s used in a variety of dishes usually with the addition of coconut milk, making the flavor a little spicy and sweet. Try with vegetables, chicken, salmon, or tofu.

Yellow Curry Paste

The mildest out of the three, it’s the fresh turmeric and sometimes cumin that give it that beautiful color. Try with a little coconut cream and simmer it with some mild white fish or chicken.

Green Curry Paste

Made with green chilies, this curry paste is so flavorful! Lots of cilantro, basil, and Kaffir lime helps round out the spice level. Try it with fish, shrimp, zucchini, or chicken.

When it comes to Thai cuisine, it’s important to refer to both the dish and the curry paste used to make it. As we celebrate Thai cuisine, we hope you feel adventurous to explore with curry pastes in your kitchen! Keep reading for some ideas of how to integrate curry pastes when cooking at home:

Ideas for Using Curry Pastes

Curries and Stews

Probably the most common use for Thai curry paste is in curries and stews. Cook the curry paste in a little oil first to bring out its flavors, then coat proteins — like chicken, pork, or tofu — and vegetables with the warmed paste. Then add stock, coconut milk, or a little of both before slow cooking until it’s flavorful and tender.

Salad Dressing

For a spicy salad dressing, blend Thai curry into a basic vinaigrette or whisk it into yogurt or mayonnaise for a creamier salad dressing. Use this dressing for green salads, cold noodle salads, or even as a dip for raw vegetables. Make sure to balance out your dressing with some acid, like vinegar or lime juice, and some sweetener if needed.

Marinades

Mix a small amount with some vegetable oil and a splash of lime juice. Brush meat or let sit in marinade briefly before cooking. A good starting point would be to try yellow for chicken, green for fish, and red for beef.

Seafood

Thai curry paste can add tons of flavor to seafood dishes, especially more mild-tasting seafood, like white fish or shrimp. Spread it on fish before roasting or steaming, or use it in the saucy base of a mussels or clam dish.

Noodles

Make a Thai curry sauce and serve it over noodles instead of rice for a change of pace. You can also use Thai curry as a base for stir-fried noodles; just thin it out with some broth or coconut milk before you toss everything together.

Soups

The beauty of soups that use Thai curry paste is that you usually don’t have to simmer them for very long since the paste is so flavorful by itself. Many soups combine Thai curry with coconut milk since the milk adds richness and tempers the spiciness of the paste

Looking for a Finished Thai Sauce?

Cooking with curry paste is something that every home cook can do! But if you still find it intimidating or you just want to enjoy the pleasure of a finished sauce, we also recommend a new product to Dorothy Lane Market. It’s a line of authentic Thai sauces created by Watcharee Limanon, a culinary artist from Bangkok. Made from all-natural ingredients, these gluten-free sauces are a great way to prepare authentic Thai dishes at home, whether you choose their Thai Peanut Sauce, Thai Yellow Curry Sauce, Thai Green Curry Sauce, or Thai Massaman Curry Sauce.

7 Fantastic Food Finds

We love good food and sometimes that passion takes us to food shows across the country where we get to taste a myriad of new products. With that in mind, we hope you enjoy 7 recent fantastic food finds that you can now find at Dorothy Lane Market. Enjoy!

1. Trident Seafoods 10g Protein Noodles

Made with wild Alaska pollock, these noodles are rich in protein, gluten free, and a great alternative to high-carb pastas. They are made with eight all-natural and non-GMO ingredients and are fully cooked. Because they’re flavor neutral, they’re a great base for a variety of pasta dishes. Look for these noodles at our Seafood Bar located near the Seafood department. SEAFOOD

2. Maistrello Bontà Artigianali

Made with simple ingredients, these crunchy breadsticks come in a variety of different flavors and are great additions to your hors d’oeuvre spread. Serve alongside tomato sauce, olives, cheese, and of course, a glass of wine. GROCERY

3. Giuliano’s Classic Italian Tomato Sauce

This luscious sauce is made in small batches with imported D.O.P. San Marzano tomatoes. Made with only four ingredients, tomatoes, onion, butter, and sea salt, this sauce is vegetarian and gluten free. Delicious and versatile, try it with pasta, meats, vegetables, and seafood. GROCERY

4. Il Molino Extra Virgin Olive Oil

Residing in the heart of the Lazio countryside, Il Molino strictly farms organically and only uses the olives grown on their grounds to produce their olive oil. The olives are hand picked and immediately transferred to the mill for grinding. The quality of this olive oil is easily noticed in its color, smell, and flavor. GROCERY

5. Sale Alle Erbe dell Marlunghe Vignalta

This herbed sea salt that has become a staple in many kitchens blends Sicilian sea salt with fresh rosemary and sage for one incredible seasoning. With its amazing flavor, this salt can be used for almost every dish! Switch up your standard run-of-the-mill salt the next time you decide to grill up a steak and taste the magic this salt has to offer. GROCERY

6. Le Dolcezze di Nanni

These artisan biscotti are made using traditional Tuscan recipes. The use of natural ingredients and the process during which these treats are made are reflected in their quality and artisan nature. Look for varieties like Hazelnuts, Gianduja, and Cocoa Cantucci, Hazelnut Brutti Ma Buoni, and Almonds and Pistachios Cantucci. GROCERY

7. Bella Cucina Spreads & Crostata

Making dessert is a breeze with these buttery and decadent Crostata pastry tarts. Filled with velvety, curd-like fillings, like Key Lime Spread or Meyer Lemon Spread, these tarts are quite delicious and the perfect finale to your dinner spread. GROCERY

7 Insider Tips to Our Peach Party!

Each July, our mission is to bring the ultimate peach experience to DLM where the peach will be king. We scour the U.S. for a tree-ripened peach with the highest brix to be found. This year our search took us back to California, where the Gerawan family grows Prima® Peaches. We love its sweet flavor so much, it inspires items throughout DLM, such as the BLPeach, a sweet take on the traditional BLT, and mouth-watering Peach Salsa.

The longer a peach remains on the tree, the higher the sugar content and the better the flavor. The peaches are hand selected for DLM and placed into a small, round-bottomed bucket that protects the fruit from bruising. Our peaches are hand packed on the same day they’re harvested and handled with the utmost care to protect these marvelous fruits. DLM Prima® Peaches will have a brix level of 11 or above ensuring that the peaches bring that sweet summertime flavor.

Each morning our produce managers will use a refractometer, a device used to measure the brix level of the peach. The daily brix will be written on a sign to let you know how sweet our Prima® Peaches are tasting that day! As July continues, these peaches will just keep getting sweeter and sweeter as they reach their peak. Come to the “party” and be prepared to enjoy one of the sweetest, juiciest peaches around.

7 Insider Peach Party Tips

  1. The longer a peach can rip en on the tree, the higher the Brix. All Peach Party Prima® Peaches have a Brix level of 11 or greater!
  2. Once a peach is harvested, it is also graded. A very small percentage of peaches will make the cut to be sent to our Peach Party.
  3. Once the tree-ripened peaches arrive to DLM, our Produce managers carefully inspect the fruit and measure the Brix. Check the Brix sign to see what it is today!
  4. Look for “Ready Today” and “Ready Tomorrow” signs on our Peach Party display so you can plan your peach feast accordingly.
  5. You can tell when a peach is perfectly ripe by using your full hand and not just fingertips. The ripe peach will yield to gentle pressure.
  6. Peaches are perfect as-is. But they’re also great cooked (try poaching, baking, and even grilling). When cooked, the sugar caramelizes resulting in an even sweeter peach!
  7. Look for recipes throughout DLM during our Peach Party featuring this sweet summer fruit!

 

Let Summer Be-Gin!

I am not a Scotch drinker nor am I really a Bourbon drinker, but I can appreciate a well-made Old Fashioned or Manhattan every once in a while. So when planning our last vacation to Scotland, I knew my husband would be extremely happy enjoying the local spirits. The Scots aren’t known for wine and not being a beer drinker I thought I was going to be “Debbie Downer” at the pub. But, I had no idea how much the UK was into gin and other non-Scotch-based cocktails.

I found something to drink there and it was so crisp and just plain refreshing! I had no idea that it would take a trip to Scotland to make me realize just how good a well-crafted tonic could be! Almost every pub and restaurant we went to had not only amazing Scotches to choose from, but a HUGE selection of gin. The variety of mixers was incredible but the one that was most recommended to me to was Fever-Tree Mediterranean Tonic Water. I was pretty familiar with that brand name although this particular flavor was one I never had in the States before. It’s a little hard to describe in flavor. Reminiscent of a salty ocean breeze, it has a slightly herbal component to it that kind of reminds me of rosemary or herbes de Provence. Plus, I didn’t even need to add the gin! (But I did—more than a couple of times.)

What I can describe is how easy it is to make a simply stunning and refreshing drink. Cut a thin slice of grapefruit, lime, or orange and place it in the bottom of a glass. If you happen to have some fresh herbs handy, throw in a small sprig of rosemary or a basil leaf (thyme will work too).  Add ice and pour a bottle of Fever-Tree Mediterranean Tonic Water to the rim. Muddle or stir, and voila! Or, do like the Highlanders do and add a little gin. Perfect summer drink!

Get Your Kicks with These 8 Recipes from Route 66

The ultimate road trip in America has got to be driving Route 66, spanning eight states with iconic comfort foods along the way. Although it was officially decommissioned in the 80s, it continues to attract tourists, road warriors, and food lovers looking to taste pure Americana. Today the historic route boasts vintage motels, nostalgic roadside attractions, and some really good road food.

After the Great Depression, folks finally had a little extra cash so they piled into the family car and embarked on a road trip of a lifetime with destination spots like the Grand Canyon or Disneyland Park in mind. Even great movies, songs, and books were inspired by the open road and aura of Route 66. For many, this road trip is also about the iconic flavors, like home-style baked goods, spicy chiles, BBQ, and all-around good country eating!

Buckle up and take a bite out of these eight recipes representing the eight states along Route 66!

1. Chicago Dog

2. Kansas BBQ Rub

3. Country Fried Steak

4. Buttered Pecan Blueberry Cobbler

5. Cowboy Steak

6. Easy Sticky Buns

7. Chicken Posole

8. Fish Tacos with Lime Crema & Cabbage Slaw

5 Easy Breezy Fresh Fruit Recipes

Sometimes life is like a bowl of cherries, and we hope this summer will be sweet and simple for everyone. But with a little thought, why not go beyond the bowl and branch out a bit? With all of these big, ripe sweet cherries we have right now from California, it’s hard not to think of all the fun ways to eat them! Here’s one of my favorites:

Fresh Cherries and Yogurt

Smear a little of your favorite vanilla yogurt across a plate or platter, scatter some washed and pitted cherries on top, and garnish with a little chocolate crumb. For the “crumb” I like to use crumbled Tate’s Double Chocolate Chip Cookies or the classic thin chocolate wafers that aren’t too sweet.

Dessert isn’t the only way I like to eat my cherries. Here are some suggestions for utilizing these beautiful berries!

  • Added to a green salad for a pop of sweetness.
  • Fresh component of a cheese or charcuterie plate. Cherries pair wonderfully with a nice and mild creamy blue or fresh goat cheese.
  • In a sauce or reduction accompanying poultry.
  • Plopped on top of oatmeal with a dollop of yogurt and a sprinkle of crunchy granola.
  • On top of a toasted piece of DLM Classic 10 Grain Bread smeared with creamy ricotta and finished with a drizzle of local honey.

Looking for other ways to enjoy the bounty of fresh fruit this season brings? Check out some of my go-to recipes below!

French Blueberry Loaf with Mascarpone and Lemon Curd Sauce

Strawberry Oatmeal Cookie Tart

Grilled DLM Pound Cake with Blackberries and Caramel

Strawberries Romanoff

Chef Carrie Cooks: Lobster Cooking Tips

First off, it’s Lobstermania this weekend at DLM (sale starts at 9 a.m. on Saturday and once they’re gone, they’re gone)! But we actually kick it off with our sold out Lobster 101 cooking class event Friday night at the DLM Culinary Center (hint: buy your tickets early next year). On Saturday, you can procure fresh, live Maine lobster for $15, which is quite a deal for such quality of lobster weighing in at 1.25 lbs or larger. You can buy them already steamed fresh or you can do it at home with no Annie Hall freak-outs, I promise! Follow my tips below for steaming or boiling live lobster, and before you know it, you’ll be serving up a couple for dinner alongside corn-on-the-cob and some of our Bakery’s Herb Cheddar Biscuits!

To start, if you have never handled a live lobster, keep the bands on. Also, the lobster doesn’t “scream” when you start cooking it. If you do hear a noise it’s just the steam escaping from the shell.

Lobster Boiling Tips

Boiling a lobster is easy and probably the best way for cooking 4 or more at one time. 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.

Lobster Steaming Tips

Steaming lobster works great and tends to yield a more tender, less messy cooked lobster than boiling. Fill a large, deep pot with 2-3 inches of water. Bring to a boil, add the lobsters, cover, and steam, about 8 minutes per lb.

How do you tell when it’s cooked? 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 antennas and 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.