Panforte of Siena, Croccante, Sunrise Red Lentils - chefshop.com/enews
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In this issue:
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Panforte
Almond Croccante
Sunrise Lentils
candy & confections
holiday gourmet gifts
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Pinecone
mugolio syrup
mint jelly
leg of lamb
the flavor of
thyme vinegar
scrappy's
lime bitters
holiday gourmet gifts
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san giacomo
saba - raisiny sweet
pork pate
french henaff
the best
fruitcake
pernigotti cocoa
saveur 100
smoked ham
"Time to order up! Smoked ham for the holidays. More than just a ham, this ham is applewood smoked to perfection in a real honest to goodness artisan smoker. Smoked just before we ship, (not months in advance), you can taste the fresh quality! Order now!
order now for delivery in time for christmas!
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The food of the Crusaders
a made up food story
The quest for the Holy Grail is legendary, tied to King Arthur, Guinevere, Sir Lancelot, and the knights of the Rectangular Table. And, though many stories abound, after extensive research on tumblr. and facebook, it seems clear that what was really happening in this famous story was in fact about food.
It starts with The Traveling Nights, a singing group of the 12th century made up of, yes, knights, including Lancelot. As they traveled from gig to gig, they had to have food with them to endure the long rides in the hard wheeled wagons pulled by oxen. When they arrived in Siena, they found much happiness and a round food maven, known as Guinevere, that served them a spiced bread known as Panforte, which was often eaten in a wedge as a dessert or with a hot cup of cappuccino.
This special food changed two important facts in history. One Italian knight changed his name and became a hermit. The other returned to the table at home and insisted on changing the long rectangular table to a round one. This action created a wedge between the King, who loved Fruitcake, made in a rectangular pan and the Knight who had fallen for his new found love, the round Panforte.
This, dense, fabulous, sometimes richly spiced "bread" is now sought by many, (and not just knights) the world over. The recipes are kept secret by the Siena bakers, and each one is different, yet all share the same hard-to-resist wonderful flavor-filled chewy "spiced" bread. Gorgeous to share and eat, and like the Panettone, once you try it, it says the holidays are here!
Shop now for Traditional Panforte
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Almond Croccante
Like the best peanut brittle
you could ever imagine
- but with whole almonds, not peanuts. This croccante is an Italian treat made by the Antica Torroneria Piemontese, specialists in traditional sweets.
These are also great to have around during the holiday season - tied with a gold bow, they make terrific last-minute hostess (or host!) gifts. Don't like almonds? Love hazelnuts? Then try the crunch of the hazelnut (brittle) croccante!
One of my absolute favorites for the season. Sugar and almonds or hazelnuts!
Shop now for Italian Almond Croccante!
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Plum Pudding
Winnie Sperry has been producing this classic English steamed pudding from an old family recipe for over 20 years. The pudding is made with dark fruits, including several types of raisins, as well as breadcrumbs, brandy, and beef suet for extra richness. The puddings are then aged to achieve peak flavor. One bite of a warm pudding reveals moist, dense texture and the perfumed flavor of fruit with a hint of brandy.
Shop now for Plum Pudding
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Traditional Panforte
Panforte is a specialty of Siena, in the southern most part of Tuscany. Panforte Margherita is the most widely sold Panforte in Italy, named for the first Queen of the then-newly united Italy. Its sweet aroma and lighter flavor, redolent of nuts and candied citrus, proved to be her favorite. Flamigni's version is a flat, dense, round cake made with candied orange peel, sugar, almonds, candied citron, candied melon, and spices.
Shop now for Panforte from Siena
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Panforte Fiorito
The Fiorito is a traditional version of Panforte, but covered in a layer of marzipan. This holiday cake is dense, sweet and packed with candied fruits like citron, melon and orange, and toasted nuts like almonds and hazelnuts, and a blend of spices. Usually served in small wedges with Vin Santo or espresso.
Shop now for Marzipan covered Panforte
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Panforte Nero
The Nero is a rich, deep, flavor version of Panforte. The ingredients are candied fruit of orange, and melon, almonds, sugar, wheat flour, honey, spices, bitter cocoa, rice paper, and pure vanilla extract.
Shop now for Panforte Nero.
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Sunrise Red Zero Tanin Lentils
As lovely as a Palouse sunrise…..
…these delicious, pink gems maintain their shape and turn a pinkish-golden color when cooked. Unlike other red lentils, Sunrise Red Lentils require minimal processing and don't "muddy" the cooking water.
Lentils are one of the easiest staples to cook. Wash lentils in a bowl of water and remove any remaining debris. (I have not found any in PNW's crops.) Thoroughly rinse under running water. In a good saucepan, add lentils and water (about 1 part lentils to 2 parts water). Bring to an almost boil, over medium high heat and then reduce heat to a simmer for 22 to 30 minutes, until just tender, no crunch. Add water to just keep the lentils covered during the cooking time. Add salt when done. Use as a base to protein, add olive oil, herbs or vinegar, to add flavor and Bob's your Uncle!
Pacific Northwest Farmer's Co-op's unique foods don't just sound different, they taste better, too. That's because they're grown by a unique family of farmers on the Palouse who are passionate about putting healthier foods on the world's table.
Shop now for Sunrise Red Lentils
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La Vecchia
This Balsamic was taken from barrels aged over 10 years. It has a refreshing level of acidity, despite the fact that it is made solely from cooked grape must. Sweet and sour act in harmony toward a slow, dry finish.
Anchovy Fillets
These extra-virgin olive oil anchovies are one essential pantry item. From one end of the peninsula to the other, Italians use these little, aromatic, preserved fish in almost any conceivable dish. While in the south, they seem to show up with practically the same frequency they use olive oil, they are also a common addition to numerous sauces, salads, and other dishes in the north.
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Cooking Classes with Chef Pam - Classic Soups and Stews Class
It's always raining and dreary in Seattle in February -- so it's a perfect time to indulge in some comfort foods, like Seasonal Soups and Stews. The perfect antidote to a cold, wet day. And a perfect way to to clean out those winter veggies that are just hanging in your fridge. Learn how to make the classic soups, and some tips and tricks that will help you turn out superb soup every time. Recipes include: New England Clam Chowder, Vegetarian Pureed Soup, Hot & Sour Thai Soup with Shrimp, and Moroccan Vegetable Stew.
The Fabulous French Favorites have arrived and are ready to ship. Some of the best treats of the year are here!
Open Monday thru Friday 10 to 4:45 and Saturdays 10 to 5 and now Sundays 12 to 4. The Olio Nuovo event is happening today and tomorrow!
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