 | Discount Code tempura See details below. |
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Though we are tempura newbies, we have loved the crispy sweet texture of the quickly fried "dough" for most of our lives. Easy and quick to make, you can experiment with all that is at your local farmers market. Not everything is a divine winner, but nothing is a complete loser either.  We even tried whole garlic cloves - not so good, although maybe slices of garlic cloves would taste better. But, the garlic spears were my absolute favorite! The crunch, the fresh taste of green, and the distinct but subtle garlic flavor. The red peppers came in a close second - the outside crunch combined with the sweet, moist insides makes for a wonderful bite, indeed. Third was the salty sea beans -- foraged from the beaches near Puget Sound, I recommend soaking the beans for a little while to get some of the salt out first.
 Fresh from the market, the shiso leaves and lemon thyme sprigs were flavorful and beautiful - with interesting shapes and a nice crunch ... we immediately thought of other potential herbs, such as mint leaves, baby sorrel leaves, and succulent dill sprigs. And, what about wasabi leaves and petioles? What a great combination of fresh and spicy goodness that would be! We can't wait to try this when we get our next shipment of wasabi!
 Let's face it; this is one of those things best eaten fresh out of the "heat", or in this case, the oil. We started this tempura experiment as a test of our favorite frying oil - Rice Bran Oil. One of the keys to a light and crispy tempura is to use a light oil that has a very high burn point. The higher the temperature, the less oil the tempura will absorb during cooking. We use rice bran oil at home for all our pan frying. And, if you like French fries, it is awesome for frites that are fried twice!
So it stood to reason (and many Chefs have already discovered this...) that freshly made tempura fried in a 350º rice bran oil is a perfect combination. Not only was it great, but, here is the thing that really makes it all worthwhile, Rice Bran oil is one of the healthiest oils for you as well .... comparable to other great oils such as olive oil and nut oils - except that it is extremely stable, has almost no noticeable flavor, and has a high heat tolerance - making it our first choice for frying. In Defense of Healthy Rice Bran Oil Oh, the beauty of a healthy oil! Here, the spec's speak loud and clear: 
What should I do with my used cooking oil? Don't pour it down the drain! Your municipal water department would be very unhappy if you did that. Instead, collect it in a nifty, 5-gallon collection jug in your garage, and then, if you live in Washington, Idaho or Oregon, call Standard Biodiesel when you are ready to have them pick it up. If you don't live in the Pacific Northwest, search on "Recycle Waste Cooking Oil" plus your state, and see if there is a biodiesel company in your area that collects used oil. Free 5-gallon jugs We have a few empty 5-gallon jugs at our store (1415 Elliott Ave West, Seattle). If you need one, come on by and pick one up. They are free - while supplies last. |
Special Offer  Get an annual subscription to Food and Wine MagazinePlace any order of $69 or more at ChefShop.com in the month of June and you'll automatically receive a one-year subscription (12 issues) of Food and Wine Magazine from American Express Publishing. One subscription per household. Read the fine print. |
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 Tom Batch's Fresh CherriesBing Cherries are shipping in early July. So, order now before you forget and miss them.
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Organic Millefiori Wildflower Honey from ItalyIn the heart of Italy's central Apennine Mountains, 800 to 1000 meters above sea level, where there is the highest concentration of wild flowers blooming from early spring to summer - this is where Vinicio takes his bees.
Etruria Organic Wildflower Honey VinegarAs seen in Cucina Italiana Magazine. Guiseppe Cagnoni has taken stock of the ancient beverage of mead to create one of the most flavorful and versatile vinegars that we've ever tasted.
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Special Offer  For each order (for any amount) you place during the month of June, 2009 your name will be put into the hat to win a super delicious, extravagantly luxurious, hoopee-doopee-whooping box of mouth watering ingredients for health, wealth and good being from ChefShop.com. (Total value to be determined — but worth a minimum of $250.)No fillers or big packaging with lots of air here. Just wholesome, yummy (and I never use this word lightly!) for your tummy foods and ingredients. All of the products we sell here are the best of the very best - and we are pretty sure once you try 'em you'll be hooked on them for life! Read the fine print. |
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NEW CROP - SO GOOD YOU CAN DRINK IT THE BEST NEW CHEFS AT THE ASPEN CLASSIC SAPORI DI NAPOLI PASTA IS BACK, FINALLY! |
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Recipes of the Week
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Basic Summer Vegetable Tempura The key to a great tempura is simple: rice flour, ice cold water, and rice bran oil for frying. Traditional Tempura Dipping Sauce A light, non-greasy sauce provides a perfect taste and texture balance to the fried tempura. Not over-powering, so the true taste of the tempura shines though. And so easy to make - if you have the right ingredients. Walnut Oil Vinaigrette Perfect over roasted beet wedges, or oven-roasted asparagus. |
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