Savor every bite, Non-GMO month, Pink Grapefruit - chefshop.com/enews
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EXCLUSIVE
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In this issue: |
Cocoa
Green Split Pea
Pink Grapefruit
first picks
for you!
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 70% dark
organic madagascar!
 westmorland!
the daddy of all chutneys
 leatherwood
tasmanian honey drops
 jam!
blackcurrant jam
 purple glazer
Fresh, organic Purple Glazer hard-neck is originally from the Republic of Georgia, Russia. It has a strong, lasting flavor. It's not hot, and leaves no after taste. Hard-neck garlic is a joy to not only eat but to work with. Not too sticky and easy to peel!
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 Savor every bite.
Looking at our food.
It was October 11, 1978 and we're sitting at the kitchen table watching Don as he inspected the Beef Wellington he'd just pulled from the oven. My roommates and I used to find him quite funny, because every time he would make a dish he would then inspect every fork of food he ate. Imagine the fork in front of his face as he twisted it up and down and roundabout. Then, into his mouth it went as he savored every single bite.
I remember that kitchen well; the refrigerator in front of the swinging door that went into the dining room which was my bedroom, the stove planted in front of the only kitchen window, and the table haphazardly placed so that three of the four college roommates could sit at it.
We were watching Don because he wasn't interested in sharing his meat as he had spent all his money for the week on this dish, and for sure he wasn't sharing one bite with his lowly, unappreciative roommates. Who knew then that in just a few short years, Don would be in the kitchen making this signature dish in Chicago.
A couple of days later, fall had settled in, the leaves were wrestling with the wind, losing the battle and falling from the trees. Winter was just around the corner.
Across the street from our small little home was an Italian bakery that every day had lines of high school kids outside waiting for a just-baked-hot-out-of-the-oven-rolls to eat for lunch.
It was those simple hot rolls, with a little bit of butter, that was like a bite of heaven!
And there was Don, with his roll, inspecting his upcoming bite, not with a smoosh of butter, but a slab of Bakers chocolate wedged in the warm bread melting slowly.
Chef Louis and The Bakery is now long gone, along with the high school, and the bar of Bakers Chocolate as well. It’s been some time since I have made a bite of food that compelled me to inspect it before I took a satisfying bite.
So, compelled by the cooler temps, I had been thinking about making a simple chocolate syrup using cocoa and a good 45% chip and pouring it into a hot roll.
Though perhaps not as good as the memory tastes, the roll and the chocolate were certainly worth the inspection.
click here for Rich Chocolate Syrup Recipe
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 NON-GMO MONTH
A list of foods that are GMO
If plants could talk, what would they tell us? Would they tell us that man created a super plant that they wish they could be just like? Or would they say, something went wrong with their seed, and wonder why they had so many extra arms and legs!
Plants may talk, but we haven’t figured out how to listen yet. And the evidence is there to say we should try to figure out what they are telling us.
GMO is defined with imprecise information and terminology, and the language is a big stumbling gap for us as consumers. For our purposes here, GMO, is defined as genetically modified organisms, and is what we are, as humans are, creating mutations of nature's genes, to find a gene that fits some man made idea of what is better.
There is clear evidence that GMO can be bad. We just don’t know what is bad and what is perhaps good. But, if the food you ingest adds no value to your health, or worse makes you sick, today or 30 years from now, it would be good to know.
There is virtually no regulation of GMO, and there is no labeling laws, yet.
Here is a list of some of the crops that are in commercial production that are predominately GMO:
Canola - approximately 90% of the US crop
Corn - approximately 88% of the US crop in 2011
Cotton - approximately 90% of the US crop in 2011
Papaya - most of the Hawaiian crop
Soy - approximately 94% of the US crop in 2011
Sugar Beets - approximately 95% of US crop in 2010
What does this mean? It means we should look for these ingredients and at least know we are eating them.
Common Ingredients derived from GMO risk crops: (not all of these ingredients are derived from GMO) ?Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric Acid, Sodium Citrate, Ethanol, Flavorings (“natural” and “artificial”), High-Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products.
Some of the products we have that are certified NON-GMO are the garbanzos, green split peas, and lentils.
Read more here about NON-GMO month.
Shop & eat gmo Free! |
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Pink Grapefruit & Ginger Marmalade
Great marmalade on cold toast
In 1983 Monarch Airlines put the first Boeing 757-200 into service, and I was there to film the first C-check. An airplane is always exciting to be around especially, when they are brand new.
On that trip, traveling with fourteen cases of film equipment was a new experience. Just getting through customs took hour upon hours just to get all the paperwork done was an eye opener. Though my job was just to to sit on the cases while the producer dealt with the agents.
Traveling with a producer who had been around the world many times, he would hear nothing of staying at a "Hilton", instead he sought out a turn of the century inn - the 12th century, that is. I would say this was not my first choice. The low ceilings reminded me of the Ward House and the cold rooms reminded me of the loft where I lived in with no heat. I was looking forward to an unshared bath….
What I do remember is the dress code; of coat and tie were required for breakfast (though it did keep you warm), and hot tea and cold toast, no butter, (I expect that it wouldn't melt anyways), and an absolutely glorious marmalade. Full of personality and way better than the fake English stuff we had at home. It had a tartness that came from the grapefruit and a hint of sweetness from the sugar. It had some other ingredients that made it special, though I can't remember what. They, of course, made it in the kitchen there and if I could remember the name of the place I would go back.
It was this one moment that made marmalade marmalade for me. And Mark of Hawkshead Relish makes my memory of English marmalade come alive. One of each flavor is barely enough if you love marmalade.
Shop for Grapefruit Marmalade! |
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Elderflower Syrup. So good you can sip it, straight up!
Saba
Saba - Elixir. Acetaia San Giacomo Saba's raisiny, carmel flavor make it a perfect dessert topping - try saba with ice cream, cheese cake, fresh fruit, panna cotta, rice or tapioca pudding, flourless chocolate cake, crepes...the list goes on. It is also often served with soft or semi-firm cheeses. Or try adding it to your homemade salad dressings.
Along with Agro di Mosto, this is always at the ready and able to transform great dishes to awesome!
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Give the gift of class! Cooking that is. New Year uptempo your kitchen! |
Cooking Classes with Chef Lesa - Pasta Italian Style Class
Who doesn't love pasta? The perfect fare for those nights when you just don't have time to cook an extensive meal, or for those that just want to feed their kids their favorite staple. Come join us as we explore a few new and simple recipes from different regions in Italy.
Something special must be happening in the store this week. C'mon on down. Just about every week new stuff arrives to try.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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