 | Discount Code verjus See details below. |
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 Rushing is often not a good choice, especially when it comes to food. Using chemicals to make inexpensive soy sauce, creating Balsamic using sugar and food coloring, or using gas to change the color of farm-raised salmon are all ways to shortcut nature’s aging process, but they don’t create better food. In fact, more likely, we are not creating sustenance, but creating abstinence! We may be ignorant of all these food processes, but our taste buds tell us something is not right, and we won’t go back for more. Speed kills. Green juice, once a staple in the middle ages and of the "Middle World," may be one of those special exceptions to making good food by shortcutting the aging process, and creating a middle ground flavor between wine and vinegar. As wine grapes mature they reach a point where they turn from a firm bud to a blossoming fruit. It is just as they are about to blossom into a grape, a tweenager in human years, that vineyards cull the vines, removing those that are crowding or not looking like the they will become prom queen or king, and make them into, as the French call it, Verjus. Though much has been written about the name ("ver jut" literal translation means green juice in French) and how to say it - "vair-JHOO." Though it seems that almost every culture from the middle ages on created green juice and some still use it as a main-stay in their cooking, the French definitely have great names! Your taste buds will tell you this is a good thing. Though these grapes never allowed to turn into their bigger cousin, the wine grape, the light hearted free spirit of Verjus is so easy, you will be in a hurry to use it everywhere. A wonderful cross of wine and vinegar, use it in place of lemon juice or in dishes that call for wine. Different Verjus have different personalities, similar to good olive oils or a good wine. Verjus is sweet and tart, with a hint of acidity. Use a 3-to-1 ratio of Verjus to olive oil or rice bran oil for a salad vinaigrette. Because its roots are imbedded in grapes, it pairs well, without a fight, with any wine! Splash a little red verjus on a crusty steak pan to deglaze and make a rich silky sauce, or take the white verjus and splash on fish or chicken. The light vinegar feel brings out the best in your dish. Or, if you are in a hurry, crushed ice, Verjus, and a little bubbly water and you have wineade. Whatever strikes you is most likely going to be good. Don't be afraid to splash and dish it up with Verjus.
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Special Offer  Get an annual subscription to Food and Wine MagazinePlace any order of $69 or more at ChefShop.com in the month of August 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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SPRING CHEESE
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 Spring has sprung again this summer. Parmigiano Reggiano is back. We spent some time trying to find something new, but in the end we liked these wheels best. Those that had it last have been asking for its return and we are pleaseD to finally offer it now. (Sorry it took so long!) We have just a very small amount so order it now! It may go very, very quickly.
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EMAILS ABOUT CHEF LOUIS
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We always get emails in response to our newsletters, though usually it is for incorrect tenses, or porr spelling, or inaccuracies of the use of a word. And, we really do appreciate it... At least we know people are reading our newsletters. When you are a small company like we are, every correspondence is a good one! The last newsletter about Chef Louis created a virtual firestorm of memories in email. We have chosen some of the best and will put one in every week for the next couple of weeks.
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STAFF FAVORITES
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 Blue Cheese Mustard Shocking! What a strange sounding combination! And once you taste it, you'll understand! It is good, no great, perhaps our favorite mustard with such wonderful flavor.
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 Fig & Walnut Extra Jam Véronique uses only three ingredients - naturally raised, organic Corsican white figs, Corsican walnuts and sugar - to produce this thick-set jam, loaded with big chunks of white fig, a whole lot of luscious fig flavor and packing a great walnut finish.
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 La Maison De L' Huile Patrick Bartoli's gold medal-winning La Maison de l'Huile d'Olive ("House of Olive Oil") is in a mild climate that allows a late harvest of mature olives which give this olive oil a fruity and mild taste, reflected in its name: "Fruitée Douce".
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 Anchovy Fillets From one end of the peninsula to the other, Italians use these little, aromatic, preserved fish in almost any conceivable dish. While in the south, they seem to show up with practically the same frequency they use olive oil, they are also a common addition numerous sauces, salads, and other dishes in the north.
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Special Offer  For each order (for any amount) you place during the month of August, 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! fine print. |
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See What You Missed In Previous Newsletters
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MODERN LIFE IN FOOD IN THE 80'S AN AVOCADO A DAY WILL KEEP SO MUCH AT BAY (REALLY!) THE MYTHICAL POWERS OF THE EVER PLEASANT GARLIC |
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Newsletter Subscriber Discount Code
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Take 5 Percent Off! Enter this code in the "coupon code" box on the Shopping Box page, just below the "Checkout" button. Our thanks for subscribing! (Valid through Tuesday, August 25. Discount not valid on fresh/perishable items or already discounted products.)  |
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Recipes of the Week
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Classic Verjus Sauce Courtesy of our friend, and incredible French-trained chef, Thierry Rautureau of Rover's Restaurant in Seattle. Grapefruit and Avocade Salad with Verjus dressing This is a repeat from a few weeks back. A quick and easy staple during avocado season. Basic Verjus Vinaigrette Use on fresh greens, or as a substitute on your favorite salad that calls for vinaigrette. Verjus and Mint Sorbet A quick and easy way to take advantage of fresh summer mint and lightly acidic verjus. Perfect summer treat. |
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