Sweet 16, It's Week 16! and much more - chefshop.com/enews
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tax relief - a natural antacid
rj's black licorice
No matter what your tax rate is, it always seems like too much! Every year, we remind people that licorice is the choice of accountants nationwide to help with the acid stomach they get from the panicked rush from clients everywhere.
This is week 16 of the year and taxes have passed, sweet 16!
Get relief from a well stocked pantry, buy three bags and get one free!
Shop now for tax relief!
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castillo de canena
spanish olive oil
After a year hiatus, these very special Spanish olive oils are back on our shelves here at ChefShop.com.
Same bottle, but inside each is a single varietel olive oil that is distinctly different. The color of one is a wonderful greenish yellow, the other is a deep green. I can't remember when we first tasted these oils, so many years back, but we loved them from the first taste.
Arbequina olives: smooth, with a hint along the edges of the tongue of the bitterness from greener olives that I like without dominating. It is like having the oil roll down the tongue like a gentle wave at the beach, as the olive laps at the edges of the tongue and then dispersing at the back of the throat. With just a hint of butter, and a hint of fruit, there is a wonderfulness of saltiness that comes too. If you let the oil sit and swirl in your mouth, it's light and it's like it vaporizes and disappears. If you swallow quickly, you can get a powerful peppery kick and a nice cough.
Picual olives: deep and rich in color, the oil creates the same impression in taste as it does with the color; deep and rich, full, with a pepper kick at the top of the back of the throat. The olive then comes forward to the edges of your tongue and the flavors hold still in the mouth. The bit of bitterness is pleasant and the Picual remains nicely in the mouth long after the liquid is gone.
Shop now for Arbequina!
Shop now for Picual!
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Mustapha's Harissa
back-in-stock
Both Mustapha's preserved lemons and his Harissa have been missing from the shelves for a few months while Mustapha moved his warehouse and operations in Morocco. Now they are both back and in stock. Though Mustapha's warehouse is no longer next door, it is great to have his personality back with us in two jars. Not just a re-made Moroccan food, Mustapha created these from his memory of home and family, and his work in Thierry Rautureau's Rovers kitchen.
Two items well worth having standing by are Harissa and Preserved Lemons! Not just Moroccan, these two items are versatile and great for spicing up your dish. Essential Pantry Items for sure.
Shop now for Harissa!
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Always at the
ready we have a bottle
in every kitchen!
Applewood Smoked
This meaty bacon is the best! Not too salty, not too sweet, this naturally applewood smoked bacon is a treat! Rick and his family have been smoking in small batches for generations and it shows. When I think gumbo or breakfast I think of this bacon.
Pair with your split peas from last week, and literally this is just the right sized slice of heaven!
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Food Obsession from the Ottoman Empire
- New Video |
Cooking Classes with Chef Lesa - Cooking for the Sultan Class - May 16th
The cookbooks of the era reveal Ottoman court culture to have been as food obsessed as the most passionate modern foodies. Savor recipes from the kitchens of Topkapai palace as we discuss this rich history of this ancient cuisine, and re-live Lesa's recent culinary trip to Istanbul. Together we’ll enjoy Mastabe (Yogurt with Chard), Pirinc Corbasi (Rice Soup with Saffron and Rosewater), Kisir (Cracked Wheat Salad), Salma Asi (Lamb with Chickpeas) and Cevizli Tel Kadayif (Walnut Pastry).
See this week's new Video
Michael is getting ready to launch his book and have his launch party. In the meantime, he lets loose with a new video, click here to see the newest one!
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