Three Amazing Liquids to Help your Life - chefshop.com/enews
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In this issue:
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Jack Rudy Cocktail
java juice
Castelas XV
Essentials
pantry treats
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yuzu marmalade
top your favorite steak!
red organic
killarney garlic
pantescan
large capers
XXX hot
mustard
sweet almonds
This little plastic tub is meant for professional bakers to make their special pastries. And if you are so inclined, it really is a jewel of an ingredient. Or, you can just eat it right out of the tub like we do. Skip all the baking.
This premium paste is made with 66% almonds - most almond paste is made with 50% or less - and contains bitter almond oil for an extra boost of almond flavor, something the Europeans are known for.
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Small Batch Tonic
Jack Rudy Cocktail Co.
A long time ago, my parents used to stop at a shop in the town of Belmont and pick up Schweppes Tonic Water (est 1771) and Bitter Lemon (est 1957). The shop is long gone, but the memory is still strong. It was a special treat way back when. An imported product from England, it was Schweppes that helped shape my buds for how bubbly water should be and I thought the Bitter Lemon was the cat's meow. Most tonic waters today are nothing like the Schweppes of old.
Today, is not about the demise of our food, but the resurgence of tonic. (I am hoping it is not coinciding with a resurgence of malaria!) Not only a known, effective cure for malaria, quinine, the unique ingredient in tonic, has anti-inflammatory properties that can help with arthritis and lupus. It's the quinine that makes the bitterness in Bitter Lemon, or the truly unpleasant taste when quinine taken straight up that we have come to hate and love.
The modern “discovery” of quinine happened in the 1600’s by the Spaniards while conquering the Inca’s. The Inca's were the ones who knew that the tree that produced the bark that has the bite that produced the quinine that battled disease. The tree was renamed after the Spanish countess who was saved by the Incas from Malaria, whose husband did the conquering and the tree, now named Cinchona, was replanted in Indonesia. Like so many spices, it became very valuable, matching gold, ounce for ounce.
It was the Brits that invented the Gin and Tonic, first as mixture of soda water, sugar, quinine, and a healthy dose of gin, as a palatable way of swallowing the foul tasting quinine. Imagine the British Officers in the desert at cocktail hour sipping their Gin and Tonic whilst the troops swallowed the quinine straight up!
You don't need the desert, or the threat of Malaria to enjoy the wonderful, refreshing summer drink of a Gin and Tonic. Take 1.75 ounces of your favorite local Gin, add .5 ounces of Jack Rudy Cocktail Tonic, add ice and top with soda water. Vary the Tonic to your liking.
Shop now for Jack Ruby Cocktail Small Batch Tonic
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java juice!
Coffee Concentrate
This is coffee concentrate in liquid form. Skip the freeze dried powder and go for the concentrated juice! Make iced coffee on the go with ice and water. And when climbing the local mountain be sure to bring this with you and make a cup of coffee from the mountain stream! Really!
Well, not really. Well, actually, really that's what it’s for. It’s just that we think of it as a way to add real, potent coffee flavor to a cake or a cookie. Or as so many restaurants are doing, adding it to mixed drinks.
This concentration of coffee flavor has an endless list of uses in the kitchen. Like the Italian freeze dried coffee, this java can turn a dish with the richness of the beans of coffee with ease. Java Juice makes making iced (or hot) coffee a breeze, it will do the same for a fine truffle or a late night cupcake.
shop now for java juice coffee concentrate!
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Huile d'Olive
Castelas Vierge red label
We have had this oil for over a month now, and we never thought it would take off like it did. We ordered a small amount to try and with sampling in the store we raced through the first order. Now with our next order in process and expected in three weeks, we decided we can't wait any longer to offer it up.
So order it before it gets here so you can have your own bottle.
Castela revisits the age-old traditions of Provence to create this Late Harvest Fruite Noir olive oil. Produced from four fruity olive varieties native to their own groves, they hand-pick the olive only when fully ripe. After storing, they apply their expertise to the delicate task of lightly fermenting the olives before they press them. This creates the taste of preserved black olives similar to what their ancestors created with their stone-wheel mills.
Castelas, Provencal for "old castle", is also the name of the olive groves in the Callee des Baux de Provence where Castelas olives are grown and pressed. Castelas' a 111 acre olive grove is located in the Vallee des Baux de Provence Appellation d'Origine Controlee (AOC) area. It's in this magical place - hundred-year-old olive groves, the Chateau des Baux, among the great landscape of the Alpilles hill range -- that Catherine and Jean-Benoit Hugues built their mill.
They grow several olive varieties typical of their terroir - Aglandau, Grossane, Salonenque and Verdale - and cultivate them according to each tree's needs, the soil, and the rhythm of the seasons. Every tree receives careful attention throughout the vegetative cycle. Additionally, the oil is usually extracted within 12 hours of harvesting, producing an olive oil of impecable freshness, expressing the green and fruity character of this exceptional terroir. In fact, Castelas has been awarded gold medals for their oils at the Concours General Afticole in Paris eight times.
Shop now for one of the most spectacular Olive Oils, ever!
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Ohi'a Lehua Blossom Honey!
Sparkling Vinegar
Champagne or Sparking Wine Vinegar is considered the lightest of vinegars, and unfortunately that usually means mostly acid on the tongue with little of the flavor of the base champagne remaining after production. This delicious champagne vinegar is made slowly, the old fashion way, and that means it's full of flavor.
Katz & Co.'s Sparkling Wine Vinegar is made in Sonoma from high quality sparkling wine stock, mainly chardonnay - so technically, it's a 'sparkling wine' vinegar. It offers crisp and pleasant acidity, hints of vanilla from the oak and subtle nuances of sweet melon and cucumber in the finish. It is perfect for salads with fresh greens, and marinades as well as a cooking/deglazing liquid.
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Cooking Classes!
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Cooking Class with Chef Erin - Perfect Risotto Class - September 12th
Think Risotto is difficult? No way! This specialty of northern Italy has earned a place as a legendary Italian dish for good reason. It's rich, creamy, versatile and really easy to make, once you learn the basics. Join Chef Erin and learn the secret to making the perfect risotto. You'll learn a few classic risotto dishes, plus a yummy chocolate dessert risotto, risotto cakes, suppli al telefono (risotto croquettes), and ensalada riso, and more. Mangia!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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