The Art of the Winter Roast

Simply speaking , pot roasting or braising is cooking a tougher cut of meat gently and slowly in liquid until it becomes tender. This can result in a flavorful sauce that’s just waiting to be served with a starch or sopped up with DLM Artisan Bread.

The bonuses are plenty as not only does it make your house smell amazing but it feeds a crowd of people economically. And yes, it does tend to taste better after a day or two, so make enough for leftovers.

CHOOSE THE RIGHT CUT OF MEAT

Good news—tougher cuts tend to be cheaper and they make the best braises. That combo of low and moist heat turns well-worked muscles, sinews, and connective tissue into rich, gelatinous, fall-off-the-bone deliciousness. Try: Chuck roasts, short ribs, pork shoulder, veal breast, lamb shanks, and chicken thighs. Bone–in meat imparts even more flavor.

BROWN & SEAR LIKE THE BEST

This step creates the foundation flavors for the entire braise, resulting in gorgeous, deep golden-brown coloring. Browning takes time and space, so don’t crowd your pan as it may take multiple rounds! Heat a heavy-bottomed pan or Dutch oven with a little fat to start. Then, complete the following steps.

STEP 1: Remove browned meat from pan and start the next round of browning mirepoix, additional veggies, aromatics, etc. 

STEP 2: Deglaze pan using liquid. This helps those browned bits become liquid, reinforcing the dish’s foundation flavors. Use enough liquid to partially submerge the meat. More liquid yields a stew-like consistency while less results in a more concentrated, richer sauce.

STEP 3: Cover dish and either place in a low-heat oven (325°F or less) or low simmer on the stove. Note that the oven tends to be more consistent. How long? It depends on what you’re braising and the size of the cut. That’s the thing about braises—it’s done when it’s fork tender.

STEP 4: Season sauce to taste with salt and freshly ground black pepper. Add a splash of acid, such as lemon juice or a glug of wine to brighten things up. Want the sauce thicker? Remove the meat and veggies and bring liquid to a strong simmer. Reduce until desired consistency and season.

POT ROAST 3-WAYS

GUINNESS BEEF STEW

Meat: Chuck roast cut into 2-inch pieces.
Veggie Base: Mirepoix, leeks, potatoes.
Deglazer: Guinness Stout.

BEEF IN BAROLO

Meat: Chuck roast.
Veggie Base: Mirepoix, pancetta, fennel, tomato.
Deglazer: A hearty dry red wine (try Barolo).

AMERICAN POT ROAST

Meat: Chuck roast.
Veggie Base: Mirepoix and potatoes.
Deglazer: Beef stock.

Warm Your Soul with Soup

It’s 11:24 a.m. on a Wednesday and the DLM Homemade Soup Station at DLM Washington Square alone has already replenished two of the six 11-quart soup wells located at the Deli’s Soup Station. Fast-forward 32 minutes and that number jumps to four. On a typical day, our Deli serves approximately 225 quarts of soup. Factor in the Soup Station also located near our Meat & Seafood department and that number jumps even more.

When it comes to DLM Homemade Soups, we’re often asked “what’s your secret?” Truth is, sometimes the best secret is the one that is painstakingly obvious—the soups are made from scratch daily using chef-driven recipes and the very same meats and vegetables you’ll find in our stores. Unlike the soups found on most “hot soup bars” that come from a bag or can, ours are Made Right Here in each store’s Kitchen, and that’s something we’re pretty proud of.

“Terms like ‘homemade’ and ‘made from scratch’ have kind of lost their worth in today’s marketplace. Most people see it as an advertising gimmick that doesn’t mean what it used to. At DLM, it means exacly what it says—no gimmicks, no false promises,” says Rick Mosholder, Kitchen manager at DLM Washington Square. “The ingredients used in our soups are the exact same items our customers can buy. There is no ‘secret’ or unobtainable items that we use. Just good quality products from start to finish.”

Jessica Prior, who manages the Kitchen at DLM Springboro agrees. “Made Right Here—it’s what puts DLM on the map and we take great pride in that,” she says. The Kitchen at DLM Springboro is bustling with activity. She walks from the Kitchen and heads over to the Produce department to grab some fresh cilantro, which she chops once back in the Kitchen and adds to a pot of chili simmering on the stove. Each store offers about 5-6 different types of soup each day, ranging from the ever-popular Mom’s Chicken Noodle and Tomato Bisque to the more exotic, like Pork Posole and Tom Yum Gai. “We try to make sure that each day’s selection offers something cream-based, broth-based as well as an option with chicken, beef, and a vegetarian choice,” Jessica says.

DLM Homemade Soups are so popular, there is a dedicated soup chef for each store’s Kitchen—speaking volumes to Made Right Here in action. “It makes us all feel good to know people enjoy it … knowing that puts a smile on our faces,” Jessica says.

Check out what soups we have available today at your favorite location!

Sweethearts Out There – Ditch the Reservations and Cook at Home!

Planning on going to an expensive steakhouse for Valentine’s Day?  Before you blow a whole lot of money hear me out.  I love to go out and eat. I appreciate everything our local restaurants do, plus I don’t have to cook or clean up.

One of my main pet peeves is that you go out and spend a fortune on what is quite frankly a pretty simple meal (plus wine and tip of course). Face it – the mark up on that bottle alone of wine costs you a pretty penny when you can spend the same amount of money and get a serious upgrade at retail.

DLM Shrimp Cocktail

It’s one thing if you are spending some serious time cooking from scratch say a good beef bourguignon and a chocolate soufflé that can be a little tricky but if you are going for that classic steakhouse kind of thing you can save some money and really ramp up the quality!

Let’s break it down – First course shrimp cocktail? It can’t get any easier to replicate this at home. Our fresh cooked plump shrimp cocktail can rival any local restaurant with its quality. Keep it nice and chilled and customize the cocktail sauce just the way you like it.

DLM Salad Bar

 

 

I know you all can handle making a good salad with what is available here at DLM every single day. You can even skip the prep work and make one exactly with what you want in it at our salad bars complete with from scratch housemade dressing (plus our new butter and salt DLM Croutons!)  Baked potatoes are easy enough to master but in case you want to cheat a little swing by and pick up our loaded or stuffed potatoes with the “works”.

DLM Natural Beef Rib Steak

Steak – You simply cannot find a better tasting higher quality one than right here. Simply season generously with sea salt and freshly ground pepper.  Need some info on steak? Click here or ask one of our experts in our meat department.

Chocolate Mousse

Cheese Course and Dessert?  Think of the options here –  cheese, fruits, and nuts from all over the world. The best French pastries, chocolate-dipped strawberries, decadent cheesecakes, and even chocolate mousse. Best part? No tipping, no designated driver, and the music playlist has all of your favorites!

Give the Gift of a Culinary Adventure

Cooking classes, interactive food, wine dinners, and themed events make excellent gifts for anyone who is really into food or wants to be. Do you have someone like that in your life? Make their day with a DLM Gift Card. Your friends, family, and colleagues can choose classes that fit their interests and their schedules.

Our Winter/Spring Schedule is hot off the press, so come and pick one up at your favorite DLM location. Or easier still, you can view them all at your convenience online, anytime. Be sure to register early as classes fill quickly. https://www.dorothylane.com/classes/

We have plenty of comfort food classes to help you survive the winter months—including one on how to use that Instant Pot Santa will leave for you under the tree. We’ll celebrate Valentine’s Day with both an indulgent Valentine’s Day Dinner and our popular food and wine class, Girls’ Night Out; Galentine’s Day. Many of our students will be rolling up their sleeves, learning how to make pasta from scratch and excellent pie. We’ll explore through wine and food the French Alps, regional Italy, Eastern Europe, Spain and Latin America. Or just come in and relax for one of our Seafood Suppers on Friday nights in the early Spring.

We think sharing good food is at the heart of every memorable occasion, so come and join us as we celebrate the love of food and the pleasure of sharing it.

Register here for the Culinary Center’s Winter/Spring classes:  https://www.dorothylane.com/classes/

5 Party Perfect Appetizers

Planning appetizers to get your holiday parties started can seem like a daunting task. Don’t fret, we’re here to help! Check out our 5 party perfect appetizer recipes that will have your guests decking the halls this holiday season.

1. DLM Applewood Bacon Jam

2. Mozzarella, Melon, and Prosciutto Kebabs

3. Amy’s Avocado Dip

4. Pork Tenderloin and Cherry Relish Crostini

5. Fig Spread Crostini with Bacon

Get Nutty This Winter!

This week, a  new flavor of Marcona almonds will be available in The DLM Cheese Shop and it’s right in time for the holidays — truffle! Every one that is familiar with Marcona almonds already know how good they are. If you aren’t familiar – Marcona Almonds, also sometimes referred to as the Queen of Almonds, are imported from Spain. They have a distinctive shape that are flatter, rounder, and a little sweeter than the Californian variety. First they are blanched, than roasted in olive oil, and finished with a good dosing of sea salt resulting in a crispy texture that is just plain delicious.

A couple of years ago we tossed them in our blend of Herbes de Provence and knew we had a hit on our hands. Truffle flavored Marcona almonds are here just in time for the holidays! They’re so perfect as-is with a glass of Champagne. Or, pile a handful onto a charcuterie platter or as a pairing with a wedge of your favorite cheese. Stop by and try our newest addition to the lineup.

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.

World-Renowned Cookware Now Available!

Loved by chefs all over the world, Staub Cookware’s enamel coating makes it indestructible, highly chip resistant, and keeps it from discoloring. Unlike other enamel cast iron companies, Staub interior surfaces are black so they’re not prone to stain, scratch, or discolor.

StaubCookware

The cast iron retains heat, keeping the dish warm long after it’s been taken out of the oven or off the stove. It cooks food evenly, making the end result more consistent in texture and taste. The special ceramic bottom also makes it possible for use on all types of heating surfaces. We like it because you can take it straight from the oven or cooktop to the table.

Being a favorite of novice chefs and skilled professionals, it makes a great additional to any kitchen. We like to think of Staub as heirloom cookware that can be handed down for future generations of good cooks.

George Punter – The Vera & Calvin Mayne Good Neighbor Award

The Vera & Calvin Mayne Good Neighbor Award recognizes a DLM associate who goes above and beyond to better serve the DLM family or the community at large. We are proud to announce that George Punter, Wine & Beer Manager at DLM Washington Square, is this year’s recipient for his involvement with Camp Emanuel.

George Punter receives The Vera & Calvin Mayne Good Neighbor Award

Camp Emanuel hosts day and resident fun-filled camps aimed at integrating kids with and without disabilities through a number of activities, from arts and crafts to horseback riding, archery, and fishing. George first became involved with Camp Emanuel in 1996 as a board member upon his wife’s encouragement. She worked for 45 years as a special education teacher, but saw a connection to George since the camp’s chief fundraising efforts are done through wine silent auctions, often featuring collectors’ finds. After three years on the board, George learned that Camp Emanuel was in need of counselors, so he gave it a shot and has been doing it for nearly 20 years. “It was a life-changing experience for me,” says George.

In addition to assisting with the summer camp program, George is also instrumental in helping plan Camp Emanuel’s annual fundraiser in the spring. It’s a live wine auction that typically raises $35,000 within three hours and fuels Camp Emanuel’s mission to promote decision making, team building, positive self-esteem, and encourages understanding and acceptance between children.