Yuzu Mayo, Choc & Nut, Pedro Ximenez - chefshop.com/enews
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In this issue:
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Yuzu Mayonnaise
Choc & Nut Spread
Sherry Vinegar - the best
Back in Stock
don't forget to order now
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time to check your stock
order now before summer
Hawkshead spicy tomato
time to grill, time to ketchup!
ortiz bonito
tuna perfection in a can
maldon sea salt
flaky, thin wafers, the perfect crunch
early robins
About the time cherries season rolls around, we have been missing those little gems. Our memories play tricks on us, and we talk about the last eight years or so, discussing which was best that year. When the cherries finally arrive, discussion goes away and we talk about baseball and cherry pie. All the while testing those wonderful flavor bombs of cherry heaven. If you haven't tried the Stennes Families Early Robins Cherries, you are missing out on one sweet tasting cherry.
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Yuzu Mayonnaise
a stable emulsion of egg and oil
A blending of two elements that shouldn't work together creates an emulsion. And, in our world, this means mayonnaise. Quite simple to make, with just a little patience and zen like whisking of oil and egg yolk, and you can make your very own, freshly made "mayo".
Adding mustard to this mixture makes you French, using olive oil makes you Italian, sunflower seed oil makes you Russian, and adding starches or other "junk" makes you a low fat version that simulates mayonnaise.
Hellmann's, Best Foods and Duke's, names we all know, started in the first half of the 1900's and have become the commercial standards for sandwich spreading here in the U.S.
The origins of mayonnaise is clear, at least in the history books. Perhaps, though, if you study the history of man, mixing oil, vinegar and eggs together has been going on for as long as eggs have been around (or is it chickens?) It's the variations that make it unique and, in our case, what we know as mayonnaise.
Yuzu grows wild in China, the apparent origin of this sour mandarin, lemon like citrus fruit. It's recent discovery and popularity here in the U.S. has spawned many products. Many Yuzu based ingredients are coming from the Japanese because of their sophisticated and unique dishes.
Mayonnaise from Japan is typically made with rice or apple cider vinegar giving a different and distinct flavor. When you add Yuzu to the emulsion it makes for a pretty darn tasty "spoon-ready" treat! It's foods like this that make you think about mayonnaise beyond the bread, and into the stratosphere.
When I was growing up we would have mayo on the west coast and on the east coast. They tasted different. It was a little treat to have them be different. Today, Hellmann's and Best Foods have merged into one company, and thus have become a mono-made mayo.
Shop now for Yuzu Mayonnaise
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Choc & Nut Spread
hazelnut cashew nut spread
This organic, vegan, palm oil free, dairy free, nut spread is one good, spoon-ready treat! We've had this treat in the store since January. Well, sort of. Before we could even get it in the newsletter, we would sell out.
Not only is it fabulous to eat, with the nut and chocolate blending to a perfectious creamy feel, it makes you think it is a bit of a throwback in time. Today, we need to put on the label all the things that are NOT in the jar. This Choc & Nut spread even has on the jar not to refrigerate! How great is that!
A food that you can eat without worry! With just eight simple ingredients, it's tasty without aftertaste of progress!
With two great nuts you get iron, magnesium, phosphorus and potassium, a source of vitamin E and protein. It's like a healthy meal in a dessert sauce! From a sandwich to spoonful, try this out and see why we can't keep it on the shelves.
shop now for hazelnut cashew nut cocoa spread!
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Lustau Vinagre de Jerez
Pedro Ximenez sweet vinegar
Sherry vinegar, or more properly, "Vinagre de Jerez," is considered by some to be the finest vinegar in the world. It's wine vinegar made from sherry, the famous Spanish fortified wine. "Fortified" means that when the grapes ferment into wine, neutral spirits are added, contributing flavor and character (and alcohol content). The real sherry vinegar is produced in the Spanish province of Cádiz on the Atlantic coast, inside an area known as the "sherry triangle."
Vinagre de Jerez owes its pedigree to the unique viticultural region where it's made - the area's location near the ocean, the chalky soil - as well as to its maturing process, called the solera system. As it matures over years, the sherry passes through a series of many oak barrels, all the while being mixed with wines of various ages. Unlike wine, vinegar does not have an exact vintage due to this mixing, which imparts unique character.
This sherry vinegar "Al Pedro Ximénez" is aged in the famous and historical bodegas of Emilio Lustau in Jerez, Spain, where sherry originated. The vinegar is blended with Pedro Ximénez sherry - the exact process is a well-guarded secret - but the resulting product has the pungency of vinegar softened by the nuttiness and sweetness of aged Pedro Ximenez wine.
Shop now for Lustau Sherry Vinegar
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elegant olive oil - new price
Argan oil
We pushed and Mehdi delivered! Air shipped in for absolutely freshly pressed oil, the un-toasted, food-grade Argan oil is finally here. Order now if you missed the first shipment. In Morocco, it's used both as a cooking oil and as a flavoring and finishing ingredient, much like olive oil. In salads it is most often combined with lemon juice, while for tagines (stews) and couscous it is used to finish with. It's also eaten for breakfast, combined with honey and yogurt. The chefs are crazy for Argan oil and they are taking it by the case, every week!
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Mediterranean Sunset Supper Class
- Pre-order Cheese and Cherries |
Cooking Classes with Chef Lesa - Mediterranean Sunset Supper Class - June 27th
After the punishing heat of a Mediterranean summer day, people re-emerge from their homes at sunset to eat and drink. Join us at ChefShop.com this Labor Day weekend week, where we'll recreate the tradition. Cook, laugh, tell stories and enjoy a leisurely meal with friends. Recipes include: White and Green Gazpacho with Marcona Almonds, Nicoise Salad Grillades, Fig and Garbanzo Bean and Olive Salad with Pomegranate Dressing, Lyonnaise Salad with Bacon and Soft Boiled Egg, Double Chocolate Gelato with Bergamot Oil.
It's time to pre-order your cheese and cherries!
Check your stash of Parmigianno-Regianno. This is most likely the last shipment of cheese until the fall when cooler weather will prevail. So order-up!
Hard to imagine, but the petals are blowing in the wind and off the cherry trees. And before you know it, it will be harvest time. Whether its Early Robins or Rainiers, it's time to get your order for the season of cherries!!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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