Pesto alla Genovese, back-in-stock oatmeal, Uncle Joes Mint Balls, Nocciolata and much more - chefshop.com/enews
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In this issue:
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Pesto alla Genovese
Mint Balls
Chocolate & Hazelnut
Back in Stock
Essential Pantry! Get these items!
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organic chocolate
agostoni semi-sweet chips
rose petals
candied flowers
hawkshead
mint jelly
organic honey
etruria chestnut
hot peppers
Howard told me that this is the favorite of all Mama Lil's. It works really well with meaty, hot sandwiches, and with cheese. These peppers really mix well with others; they enhance as much as contribute.
Perfect for your essential pantry.
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Pesto alla Genovese
Lingurian Basil
Pesto has only taken root in North America in recent history, becoming popular in the 80's as a grocery store item. One could speculate that the ancient Romans, who made and ate a paste of cheese, herbs, salt, oil, vinegar, and nuts are the originators of pesto.
The nucleus of modern day pesto started in North Africa and India, when basil became the main ingredient. Basil pesto took hold in Provence (as pistou) and in
Liguria
(as Pesto alla Genovese). In the 1860's a recipe for pesto with basil is published in La Cuciniera Genovese. Then the recipe travels with the immigrants to the New World.
The Italian style pesto was introduced to a much wider audience when Italian immigrant and University of Washington Professor Angelo Pellegrini's pesto recipe is published in a 1946 issue of Sunset Magazine. The recipe consisted of a little bit of this and a little bit of that, with no precise measurement.
This makes sense when you think that pesto, which means to crush or bash, is a combination of just a handful of ingredients mashed together. You can see how you might want to add a little more or a little less of one thing or another to match your palate.
To make a typical pesto, you crush fresh young basil, Italian pine nuts, add Parmigiano-Reggiano, sea salt and olive oil. (The Silver Spoon New Edition )
That's all it takes; a mortar and pestle, elbow grease, and you can make your own. Or, you can use a food processor, though the results are less textural and more mushy, like a moist paste.
Garlic and cashews are also often on the list of ingredients. Commercially, cashews ($7 per pound) are often used as they are less expensive than Italian pine nuts,($63 per pound) while maintaining the correct texture or mouth feel. Our version does not include garlic nor cheese, both of which can easily be incorporated just before using or serving. This keeps the pesto more versatile to match the palate of your guests.
The company, La Favorita Live S.r.l., originally only sold their foods in the Piedmont and Liguria regions, using natural ingredients with simple commercial production.
Today, using what is considered the best for Pesto, basil from Genoa, "Basilico Genovese" is protected by the European Union with the Denominazione di Origine Protetta or the DOP designation. Pesto alla Genovese is an excellent representation of the quality the company still produces today, more than 60 years after its inception.
Using a machine of rotating knives and a mixing machine of "antique" origin allows for a delicate, handmade result in a commercial environment, allowing the basil to maintain its character all the way to you. Topped up with Ligurian olive oil (made from ripe Taggiasca olives) creates a natural preservative and cover for the pesto.
To make your own freshly made pesto, using young, freshly picked basil, is a great way to go. But, there is nothing like a jar of Pesto alla Genovese for ease of use and authentic taste!
This is definitely an Essential Pantry item! Add to a bowl of trofie pasta, and you have an authentic Lingurian delish dish!
Shop now for Pesto alla Genovese!
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The Premium English Mint
"keep you all aglow"
Just three ingredients combine to make the most delicious mint candy. Masterfully blending golden brown cane sugar, cream of tartar, and oil of peppermint creates a treat that keeps you on the happy side. Perhaps the very best on the planet, it's not just a "mint", not just a "candy"; we consider Uncle Joe's Mint Balls a food.
Established in 1898, the award winning Wm. Santus & Co. LTD. is run by a fourth generation confectioner who still guards the secret recipe that makes this sweet the sweetest!
Back-in-stock! You can't have enough cans in your pantry (or your glovebox). You just never know when you will need a refreshing pick-me-up!
Shop now for the candy that makes you all aglow!
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Organic Stone Cut
Pinhead Scottish Oats are the best!
Back-in-Stock! This may be the freshest batch we have ever received! Just harvested and rolled these oats, as you know, are one of our most favorite foods we carry.
Oatmeal of Alford is renowned for its traditionally nutty flavor and unique texture. Pinhead oats are whole oats that have been cut into pieces and have a chewier, nuttier texture than rolled oats. Their flavor can be attributed to the final drying process, which takes place in an old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today.
If I am on my best behavior, I eat this (and only this) oatmeal every morning, especially after an excessive night of eating and sampling! As part of a low-fat diet, oatmeal can help reduce cholesterol levels, and it is a natural food that contains NO additives, preservatives or colorings.
You can read all about how you can eat oats all day long … the author's daughter eats them with pernigotti cocoa!
Think fresh fruit, muscovado sugar, real maple syrup, or almost anything from Hawkshead Relish! (Except maybe ketchup.)
Shop now for the easiest health food to enjoy!
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Gluten Free
corn pasta!
Lambrusco
If you love fine wine then you will love this Lambrusco wine grape based vinegar!
Along with Zin Vin, this vinegar sits next to the stove ready to go. Perfect for "touching" the top of a steak or adding to a simmering pot, it also makes a vinaigrette jump and your salad sing!
This vinegar is on my list of must haves on a deserted island! If you haven't tried it, it's worth every drop!
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| Paella! Celebrated Rice Dish - New Video |
Cooking Classes with Chef Erin - Paella: Una Noche en Espana - May 2nd
Paella, the celebrated rice dish from Spain, comes in countless styles and varieties, depending on seasonal ingredients, region of origin, and the whims of individual cooks. Everyone in Spain, it seems, has their own 'secret' recipe for Paella, but all of them start with a few basic techniques that set Paella apart from other rice recipes. Join Chef Erin to learn the elements that go into creating delicious Paella at home.
Whether you are cooking for two or two hundred, Paella is a fun and festive one pan meal that can be adapted to all tastes and preferences. She'll cover all the basics of shopping for ingredients, preparing and serving Paella. You'll sample two different versions of Paella including classic Paella Valencia and Paella de Mariscos (Seafood). Chef Erin will also make a few simple Tapas to sample while waiting for the Paella to cook and will discuss beverage choices and other elements of a successful Paella party.
Class limit: 14
See this recipe in action! Maple Pudding with Spiced Pecans.
Recipes so easy to do, you can make them from watching the video clips!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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