Sakurayu no Hana, Strozzapreti, organic Saffron - chefshop.com/enews
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In this issue:
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Salted cherry blossoms
Fresh Organic Pasta
Saffron
baking
season soon! stock now
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Stock up with
hard neck garlic today!
60% dark
agostoni chocolate
candied rose
petals for decoration
2X vanilla
extract twice the punch
dark muscovado sugar
This sugar adds a deeper dimension to cakes, fudge, pecan pie and other desserts with its rich molasses flavors. Use it as you would brown sugar knowing it has more flavor - take your morning oatmeal to new heights with a spoonful of Dark Muscovado on top!
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The Beauty of the Cherry Blossom
Preserved Sakuraya
For just a few of days in January (in Okinawa
) and as late as May (in Hokkaido
), there are hanami parties. In the major cities in the middle of the country the parties take place in late March and early April. Hanami means “flower viewing” or, more commonly, it is referring to cherry blossom viewing.
In one place, about an hour and a half southwest of Tokyo via high-speed electric train
to Odawara
on Sagami Bay in the Kanagawa Prefecture, a special cherry blossom is preserved in ume vinegar and salt. Sakura No Hana, salted cherry blossom, is all the rage here in the US with Chefs inventing new ways of using this blossom.
At first taste, like everything we carry, we tried it "straight up" ... well actually I had my Uncle and Aunt taste it first. Puckering up, eyes clenched shut, followed by a quick wash with water is a good description. Armed with this information, I “sampled” just a pinch. The cherry blossom jumps at you, hard to imagine it would have taste left as it is so delicate in the first place, and then an overpowering attack of sea salt on the senses! Yikes! How could this be a rage?
It took some time to figure out how the cherry petals could blossom in food. We have included (from the packaging) common uses here.
One classic way is called Sakurayu, most appropriate for weddings. To understand the importance of this, you need to know the expression "Ocha wo Nigosu". Broken down, “Ocha” is tea, and "Nigosu" is prevaricate, or to speak or act in evasive ways that is interpreted as cloudy tea.
As a description, it would not be a good beginning to a marriage, this cloudy thing, and that's where Sakurayu comes in. Translated directly as "infusion of salted cherry blossoms", Sakurayu is often interpreted as "beginnings", cherry blossoms, the light open petals and wispy spring.
Cooked in white rice, the color and the flavor, is totally enhanced by the pickled salted blossoms! Mochi, cheesecake, baking of cookies, macaroon, cake, Asian style of jelly desserts using rice, cheese deserts, "muffin" which uses beans, are all foods in which Sakura is used. And don't forget, tea for weddings and in a hot congee, a classic rice soup. Perfection!
Shop now to have cherry blossom bliss!
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Strozzapreti!
Egg Pasta with Great Shape!
If you have been lucky enough to have had Etruria's Pappardelle Egg Pasta, you know that Stozzapreti with egg has got be heaven!
When we first had Giuseppe's secret mix of durum semolina wheat, egg (30%), in a flat noodle, we couldn't believe how eggy tasting it is! Now we can't seem to keep it in stock! (I am keeping this bag of Strozzapreti for dinner tonight) It's not just dried pasta, it's pasta with a good attitude.
Though the name, Strozzapreti, has many stories for its origins, rather than meaning "strangling the priest", at least one belief is that it means priest-choker, where it is believed the priests loved this shape so much they ate too quickly and choked on the shape. Now, I don't expect anyone to choke on the shape, but you might scarf it down.
Though I can't help but pile on the butter, salt and pepper on egg pasta, classic sauces are carbonara and alfredo sauces. Monotone colors seem to do well with egg, bacon and Parmigiano-Reggiano.
Shop now for egg pasta like no other!
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Fresh! Flown in!
Organically Grown Saffron
Flown in from Casablanca
as needed, this just may be the freshest saffron you can find here. Organically grown, this saffron is not certified organic in Morocco. This is one of the most effervescent saffrons that has wafted upon my nostrils.
Saffron comes from the stigmas of the violet-hued saffron crocus, and was first cultivated thousands of years ago in the area around Greece. Saffron grows particularly well in the valleys of the High Atlas Mountains in Morocco, and Moroccan saffron is some of the most fragrant available; it's strongly perfumed, with an aroma of honey and a pungent bitter-honey flavor.
Suggested Uses:
Saffron is essential to the Moroccan kitchen where it is used frequently in both savory and sweet preparations. Try flavoring rice, couscous, and even mayonnaise with saffron, or go all out and prepare an authentic Moroccan tagine - a richly flavored, stew-like dish often involving lamb (or other meat) and vegetables. For an unusual dessert, pair saffron with cardamom in a delicious rice pudding.
Shop now for fresh Saffron from Morocco!
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Organic Hard Neck Garlic
Reed Avocados
They have arrived! And my Uncle and Aunt got some too -- "... got the Reeds today - they are huge - bigger than I recall them being." and "They r huge - cannot wait to try them." It's not just the size, it's the flavor that makes them great! More flavor with less "avocado" as we know it taste. Smooth and creamy, don't think they won't draw you in and make you eat it all in one sitting! Well, at least half.
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Small Plates and Appetizers Class
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Cooking Classes with Chef Lesa - Small Plates and Appetizers Class
Be prepared for any pot-luck or holiday meal, or throw an appetizer party this year -- after all, "small plates" are all the rage. Add to your repertoire with five easy recipes from Lesa's list of quick and easy, go-to hors d'ouevres. She will show you how to make some of the recipes she uses when catering for others or throwing a party at home. Five fool-proof winners that are simple to make and guaranteed to please.
Coffee Party at the shop Today!!! September Saturday the 15th. Screaming awesome espresso maker along with Cannoli's to sample! All Free! Set the date! And we will announce the winner for tickets to Mark Bittman at Benoroya Hall. From 11:00 a.m. - 5:00 p.m. at 1425 Elliott Avenue West, Seattle, WA 98119.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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