Sorrento Lemon, Sekihan and Gomashio, Cru Savage - chefshop.com/enews
|
|
 |
EXCLUSIVE
SUBSCRIBER
5% OFF CODE |
 |
|
|
|
|
In this issue:
|
Lemon Olive Oil
Rice and Beans
Cru Sauvage
stock up
for the fall
|
organic honey
italian thousand flowers
hand rolled
couscous
hot pickled
peppers!
balsamic
hawkshead mustard
smoked turkey
The Turkeys to be smoked are pre-ordered. It seems like the earliest we have had to ever commit. If you normally get a turkey make sure to get your order in now to ensure your Thanksgiving Turkey will be ready for you. Limited Supply!
 |
|
|
|
Organic Sorrento Lemon
Italian Olive Oil
Versatile oil filled with essence
It’s back in stock and just in time for the holidays.
This wonderful oil from Giuseppe of Etruria Gourmet is one of the most wonderful oils on the planet. The lemons and the oil are crushed together creating this wonderful “nose” of lemon and, when tasted, it's the lemon first and then Etruria’s oil with a hint of burn, and then finishes with a wonderful lemon mouth finish.
Filled with goodness with claims of cleaning gallbladders and livers and destroying gallstones, it may be overhyped and without proof, but we know it is good for the mind because it makes you feel happy!
Taste it once and you'll want a bottle for your own. Like a great bar of chocolate, you might feel compelled to hide it from your family, to only pull it out in the darkness of night to drizzle on your small plate of stringozzi with salt.
If you do feel like sharing, start with a citrus salad of orange and grapefruit. Then take your best grilled pheasant (or chicken) and drizzle it over your veggies and poultry after you plate. And finish with a Lemon Sorrento Olive oil cake!
Back in stock just in time for the fall season!
Shop now for Organic Lemon Olive Oil
|
Sekihan
Sweet Rice and Adzuki Bean
topped with Toasted Sesame
A traditional Japanese dish, Sekihan, with its red color is served during celebrations like Weddings and Birthdays. Red symbolizing happiness and good luck in Asia we like this dish because it is easy and satisfying. It's our version of Sekihan and it's a great twist on rice and beans!
It’s pretty straight forward to make. The ritual is quite easy, cook the Adzuki beans after soaking for a day, in boiling water for about 15 to 20 minutes till almost done. Wash the rice and then cook the rice with the beans in a rice cooker or conventionally on the stovetop. Fluff the rice when done and top with the salt and sesame seed mixture.
What you need;
1/2 cup Adzuki Beans
2 cups sweet rice
15 tablespoons Gomashio (15 tablespoons of toasted sesame seeds and 1 1/2 tablespoons large crystals sea salt, mortar and pestle the two together)
1 tablespoon toasted sesame seed oil (optional)
Soak the beans and then cook the beans 20 to 30 minutes until almost softened
Drain the beans, saving the red water
Wash the rice and put in rice cooker or pot
Add the beans and mix
Cover the rice with the saved red water, add additional water as needed
Cook the sweet rice as you would normally
Drizzle the sesame seed oil over the rice
Fluff the rice gently when done
Sprinkle with Gomashio
Read the recipe and order up the ingredients!
|
|
|
|
|
The Story of Cru Sauvage
A Bitter Sweet Journey
from Bean to Bar
Wild cocoa trees grow in the Amazon region of Bolivia on raised areas of land, which stick out like small islands in the middle of swampland. The Cambas, as locals of this region are known, have lived for centuries in this underdeveloped and hard-to-reach part of Bolivia.
From years of experience, they know exactly where to find the wild cacao trees, and during the harvest, they gather the cacao fruit which grows in scattered locations throughout the forest. The Cambas are often away for days, either on foot, on horseback or in dugout canoes, in pursuit of the wild bean.
Back on the farm, or finca, called "Tranquilidad," the cocoa beans are allowed to ferment in wooden crates. Regular turning provides consistent aeration. Finally, the beans are dried in the tropical sun for several days. Then, the beans are ready for their long journey to Europe.
Transportation of the wild beans is a real challenge. Cocoa pods are harvested during the rainy season and roads are largely impassable during that time. So, the bags filled with beans are carried on riverboats to the Amazon steamer docks. After a long trip on the water and across the Andes, the precious cargo is loaded at the Port of Arica on Chile's Pacific coast.
From here, the wild cocoa beans are shipped to Panama, then through the Panama canal and across the Atlantic to Europe, where, upon arrival in Switzerland, they are painstakingly inspected once more.
Travel into the Amazon for Cru Sauvage! Click here to read on ...
|
|
|
| |
Pastry Crunch as seen in this month's
Food & Wine
Magazine
Kashmiri
Loaded with tomatoes, Hawkshead's Kashmiri Tomato Chutney has a rich, vibrant color. What makes it so good is the secret blend of roasted spices and herbs. It goes with everything from fishcakes to meatloaf and all things eastern - we love it on sausages and lamb burgers.
|
|
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.
Agastoni Chocolate arrives this week. All the Hawkshead Relishes are all open in the store to try. And a few new oils too! Come on down and hang out with us and your complimentary espresso!
|
|
DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
|
|
