Hot Oil, Truffle oil, Leatherwood and much more - chefshop.com/enews
|
|
 |
EXCLUSIVE
SUBSCRIBER
5% OFF CODE |
 |
|
|
|
|
In this issue:
|
Hot Seed Oil
White Truffle Oil
Tasmanian Leatherwood
Back in Stock
Simple Pasta recipe! Get these items! And Bob's your uncle!
|
pasta
giuseppe's families stringozzi
tomato
italian grown san marzano
capers
stored in salt
tuna
albacore tuna
butter beans
Canned beans from country to country are as different as canned tuna from country to country.
The same great quality from Rega, who makes the San Marzano Tomatoes we have, goes into every can of beans. These beans are easy to use; open a can and eat! Though, washing them with a little water is best. Add to a pasta like the Italians do, or to a quick salad.
Perfect for your essential pantry.
 |
|
|
|
Australian Heat
This mustard seed oil is amazing.
A common ingredient in Indian cooking, it has a real spicy kick - which might take a little getting used to. But, like many amazing and unique ingredients out there - once you get used to it you cannot live without it.
The health benefits of mustard seed oil abound; This cold pressed mustard seed oil is rich in Omega 3 & 6, rich in vitamins A, E and Beta-carotene, naturally cholesterol free, high in polyunsaturated fats (contains only 5.5% saturated fat) one of the lowest rates of any oil. Add to that a high burn temperature and a very long shelf-life - and you have a healthy and versatile cooking oil.
A favored ingredient in India and Australia, you can use it like any oil - although it is often used in frying. Kitty said that an Australian friend used it to pan fry his trout. Kitty tried it - and said it was amazing.
Shop now for Hot and Spicy Mustard Seed Oil!
|
Fabulous White Truffle Oil
Giuseppe Cagnoni uses a natural process to infuse his Etruria Extra Virgin Olive Oil with the aromatic essence of white truffles. While the white truffles from Alba in Piedmonte may get all the press, many white truffles come from the central Italian Appenines including areas in the north of Umbria where Giuseppe gets his.
The pungent, earthy bouquet is unmistakable, as is the intensity of the faintly garlicky white truffle flavor, which lasts through a long finish. Giuseppe's smooth oil is a perfect match for the aromatic white truffle.
About the Producer
In ancient times, portions of Umbria were conquered by the Etruscans and became part of what the Romans called Etruria -- adopted by Giuseppe for the name of his Umbrian specialty products company.
To talk to Giuseppe about his company, Etruria, is to talk about olives, his families Umbrian olives. Giuseppe produces his olive oil in the small Umbrian town of Trevi. Trevi in Umbria is perched on a pyramid of a hill surrounded by miles and miles of olive groves. This is where five generations of Giuseppe Cagnoni's family have grown olives and pressed them into an exceptional "family" oil. As in the old days, much is done by hand - and everything is grown organically.
The primary olive used is Muraiolo, an Umbrian specialty, with small amounts of Leccino and Frantoio rounding out the blend. Only the first pressing of his finest organically grown olives are pressed for this oil. In various parts of Italy, farmers often press small amounts of olives with fresh citrus fruit to create heavenly scented oils for family and friends.
About the Olives
University researchers have dated the rootstock for some of Giuseppe's trees back to 1,000 B.C. . . it seems the olives were there even before the Etruscans. The main olive variety planted on the Cagnoni property is Moraiolo, a specialty of Umbria. However, Moraiolo is not self-pollinating, and so the property is also planted with small amounts of Frantoio and Leccino, Tuscan staples. The groves are planted on the rugged hillsides in parcels that 380-600 m. above sea level.
Giuseppe's father, Eugenio, is a master pruner who carefully prunes all the trees once a year, the old-fashioned way: climbing a ladder and working from the top down. His services are in demand by other producers.
Shop now for real Italian White Truffle Oil!
|
|
|
|
|
Tasmania - the other side of the world
Leatherwood Honey
We love honey and its wide variations of flavor and tastes. Each and every one of our honeys has a total devotee, and Tasmanian Leatherwood Honey has the most vocal pundits of all. It may not be for everyone, but it is one of the most unique honeys in the world.
Tasmanian Leatherwood honey has been recognized by connoisseurs around the world for over 100 years. The special appreciation for Leatherwood honey is derived for several reasons. First, its unusual flavor, sweet floral aroma and its complex aromatic palate that lingers; second, its quality factors, bright golden color, low moisture and balance of sugars, and third, its healthy vitality.
Tasmania is the smallest and most southern state of Australia, situated some 250 kilometers south of the continental mainland. The island contains a very diverse range of natural elements, rugged mountains, alpine moors, rich agricultural land, gentle valleys with historic towns and villages, hundreds of lakes and sweeping white beaches.
Tasmania lies on the latitude 42 degrees South. The only other landmasses that share this latitude are the south island of New Zealand and southern Chile. All else is the vast expanse of the Great Southern Ocean with its prevailing westerly winds, known in this latitude as the "Roaring Forties".
It is in the valleys of the remarkable and inhospitable western mountain region with over 100 inches of rainfall that the Leatherwood tree grows as a rain forest under-story tree. The Leatherwood tree grows typically 10 to 15 meters, occasionally to 30 meters in height, attaining maturity at around 250 years old.
The trees begin to flower in mid January and continue until early March. The tree bears an abundance of extremely delicate white flowers with a fresh piquant scent. Leatherwood is so named because of the leathery texture of its leaves.
Shop now for Honey
from the other-side of the world!
|
|
|
| |
Try the Crunch!
Spicy Green Beans
Santa Cruz!
Colline di Santa Cruz California Olive oil.
Surviving another last minute weather storm of tremendous Santa Anna winds, the olives stayed on the trees to be harvested. The result is a very pronounced oil. With lots of character and flavor. Though it might not be for everyone, it is definitely an oil that has a good strong peppery finish. This year's oil fills the mouth with a fullness that moves to a flavor of olives (Yes, some oils don't even taste like the olives they come from.) Then the wait for three beats and the pepper kicks in.
|
|
| Tour de France Cooking Class - Herbivoracious.com - Tasting Mustard |
Cooking Classes with Chef Lesa - Tour de France Class
Take a culinary tour through the regions of France, savoring one bite at a time. Nibble on Lyonnaise Oilives inspired by the French stop on the international spice route. Enjoy the enchanting aroma and flavor of Normandy's Sole Meuniere, Julia Child's culinary touchstone. From the foothills of central France we'll sample the beautiful baked dessert, Flognarde Aux Pommes, and from the south of France we will warm up with a Squash and Rice Tian.
Pre-order our friend, Michael's cookbook.
Awhile back, years in fact, a guy walked into our store and looked around, asked a bunch of questions and turned into a chef. Well there is more to the story, like he was a programmer at Industrial Light and Magic working on, many features, including one about dinosaurs. What he created, along with other programmers, is what we see on the big screen today. Software like Adobe After Effects, replacing Motion control specialists. Both are indeed, creative, like cooking. His dishes are easy to make, taste great and best of all, are approachable! See one of his "quick cooking clips" here! No special effects!
Mustard Tasting!
All things mustard will be open this Saturday at the store. Try them on Rick's fabulous Smoked Ham or straight up on a spoon. Sample honey or try a cracker or two.
|
|
DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
|
|
