Kamut Pasta, Uncle Joes, Purple Sweet Potato - chefshop.com/enews
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In this issue:
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KAMUT® Pasta
Uncle Joe's Mint Balls
Benimosu
lovely stuff
for your next dish
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green
yuzu kosho spicy, hot, refreshing
iburi-jio
artisan smoked sea salt
feed your mind
body & spirit
organic scottish
oatmeal. So good you won't go back!
henaff pork pate
This is the favorite and it seems like the right food for this time of year. no fuss or muss, open the can and spread it on a good cracker! End of the summer simple, easy, and tasteful.
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Fabulous KAMUT® Pasta
Penne Rigate made with the KAMUT™ grain!
This simple change of ingredient makes this pasta from Monograno Felicetti the go-to pasta now. We have one long-time customer who has been requesting it for years. Her Dad, who lives in Italy, only eats KAMUT™ pasta!
So now we have it, in our favorite shape, Penne Rigate. The perfect shape for a plain, simple sauce of tomatoes and garlic, or excellent when topped with capers and tuna!
You can't go wrong and you know we don't just add pasta brands willy nilly. The pasta's stipple will grapple with the sauce creating a wonderful mouthful. And if you just want olive oil and sea salt, you will be pleased that a pasta can add so much to a meal.
Shop now for Penne Rigate.
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The tins are back in!
Open a can and spill it out!
From the beginning of time, or at least since 1898, minty candies have been a favorite of all. Wrapped individually now, these Uncle Joe's Mint Balls are exactly what we are looking for when we want a candy to share and to have.
If you like to have a bowl of candy out to greet the unexpected guest, these candies are perfect. They are refreshing, clean tasting, with the wonderful freshness you want from mint.
These secretly-made mint balls are one iconic candy, having lasted and survived the test of time. You can't go wrong for you or your guests!
Shop now for Uncle Joe's Mint Balls!
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Strawberry Red Vinegar
Sweet Potato Vinegar!
When you first sip this vinegar, well actually when you first "sniff" it, it "sniffs" like a red vinegar, but not so "winey". The taste is acidic and really punchy. It's a much harder taste to discern, the nuances, not exactly subtle, are more disguised.
This sweet potato vinegar has a unique feel to it. The sweet potato comes through, right down the middle and then the flavor rolls to the outside. If you hold it in your mouth you can feel the potato come thru.
A deep rich purple or strawberry red when backlit color must come from the deep purple flesh of the sweet potato. The process starts with a rice fermented starter and the chopped potato. It takes almost a year to make this wonderful vinegar at the brewery which was founded in 1893.
This aging process clearly makes a product that has great characteristics. My counter has about 7 vinegars which I use all the time. This Sweet Potato vinegar I have had for over a year, all the while wondering why it was different enough for us to carry.
It wasn't until I was making a soy sauce mix to make me realize that this vinegar made the marinade just right. Using soy sauce, toasted sesame oil, rice vinegar along with the sweet potato vinegar, gave it the correct smell and flavor. Since then, I have been using the vinegar all the time!
Shop now for Sweet Potato Vinegar!
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D'arbo Elderflower Syrup
Honey
Manuka Honey is well known for its health benefits. What many people don't know is that Manuka Honey is actually produced from the nectar of the Tea Tree blossom, or Leptospermum scoparium. Julian not only carefully extracts, cleans and bottles his Tea Tree honey to preserve all the natural benefits of this wonderful honey, but he carefully separates his harvest into two classes: Above and below 300 mg/kg on the Methylgloyoxal content scale*. Julian's labels the highly active portion of his yearly harvest as Tea Tree (Manuka) Honey. So, if you are looking for the anti-microbial, anti-fungal and anti-bacterial benefits of highly active Tea Tree (Manuka) honey, this is the one to get.
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Mexican Cooking Class
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Cooking Classes with Chef Erin - Authentic Mexican Cooking Class
Come celebrate the leap-year Mexican style! Mexican cooking is full of subtle techniques, savory ingredients you never expected, and combinations of flavors that make your eyes pop... and our taste buds smile. And since the class ends with eating the dishes we prepared, you'll go home with more than enthusiasm for the delicious cuisine. Recipes include: Tomatillo Salsa, Guacamole de Tocino y Jitomate, Nopales (cactus) Salad, Frijoles Refritos, Carne con Chile Colorado, Helado de Chocolate y Chile Pasilla.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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