Winter Parmigiano-Reggiano, Lavender Shortbread from Napa, Raspberry Flower Honey - chefshop.com/enews
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In this issue:
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Parmigiano-Reggiano
Lavender Shortbread
Raspberry Flower Honey
gluten free
chocolate cake
mother sperry
plum pudding
hot chocolate
70-60 it's never too late
rabitos
chocolate stuffed figs
yellowfin tuna
ortiz!
pickled mama lils
Howard did it again! Mama Lil's Asparagus is pickled and, like the beans, is pretty much out of this world! It's not just your basic pickle, it's base is the spice of Mama Lil's peppers. Think zingy and we think they are the best!
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Winter Parmigiano-Reggiano
Older is Better and better for you!
1984 was an important year. Not because a white haired runner smashed a big screen, but because a cheese could now be called Parmigiano-Reggiano 365 days a year, not just when it was made from April to November. With this change in the rules, the cows and the feed made a difference and allowed a move to a more cheesy consistency. It also allowed the cows to be indoors to feed.
This consistency created a higher level base line, yet it made the “artisan” factor, the inconsistency from wheel to wheel and season to season harder to find. It is, in fact, these hand-made variables that makes this cheese great! Where the terroir of water and feed for the cows is more evident in the taste than all the other foods that we know of.
Like olive oil, every cheese year embodies nature's differences (36 months from inception), and only Parmigiano-Reggiano is different from Spring, Summer, Fall and Winter, four times a year! The cheese we offer is from a higher place in the mountains where the cows graze eating the grass and flowers. And the same hay in the winter makes for a cheese that has the hand of man and happy cows in its flavor.
Rich in calcium, phosphorus and lactose free, Parmigiano-Reggiano, when matured beyond 24 months, becomes rich in crystals of an amino acid, called tyrosine, created by the breakdown of the proteins.
It’s these tyrosine pockets, best described as white spots, that are points of goodness that come in quantity, from the maturation process of a cheese that is at least 36 months aged. And, when eaten as close to when the cheese is cracked open, it's equivalent to a freshly picked cherry.
Store your cheese in plastic wrap in the refrigerator, rewrapping every week or so will allow the Parmigiano-Reggiano to keep for a couple of months. Keep in mind it is absolutely best when it is first cut, creamy and crunchy.
Tyrosine is given as a supplement for many body malfunctions including ADD, ADHD, PMS, CFS, ED, narcolepsy, Parkinson’s, and as a suntan agent.
Shop now for Winter Parmigiano-Reggiano
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Botanical Bakery
Lavender Shortbread
Botanical Bakery is a winner in our brick and mortar store, and those that have tried it online know how good they are. The delicate touch of (any of) the shortbread from Sondra is quite wonderful. It's the touch that makes them great; the right combination of lavender to shortbread.
With easy to eat, pop in your mouth flavors, these shortbreads make you want them for yourself, and as well as gifting. As a hostess gift, they work out pretty well!
It's the easy eating that makes these so fun to have around. Just the right size, they go well with a cup of afternoon tea, a morning cup of coffee, or while sitting on the "405" with the top down. You can't go wrong with Botanical Bakery's shortbread!
Shop now for Botanical Bakery Lavender Shortbread!
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Raspberry Flower Honey
From the wings of bees to the jar of Katz
A unique honey gathered from hives of the coastal raspberry crop and possessing mellifluous straw color and floral scented overtones. This is a rare instance where the honey tastes like the fruit of the plant with a distinctive fresh raspberry finish that is both pleasantly sweet and tart.
It's a great thing that honey is so amazingly good for you! Health benefits are hidden amongst the sweetness that the bees make. Unlike so many foods we have at our access, good and bad, honey is the one food that can last centuries, even a millennium, and still be edible is truly amazing!
It's not the goodness for you that we love so much (though that doesn't hurt) it's really about the flavor that makes the honey the treat that it is. Great honeys have their own flavor and texture. And for us, we make sure that every honey we carry is unique and different in taste, place, and texture.
This raspberry honey is indeed different. Sweet like a raspberry, and flavored like one too, the smooth flow is one easy spoonful for a cup of tea or crumpet. It works well in a salad dressing or your cookies. Skip the sugar and head for the honey!
Shop now for Katz Raspberry Flower Honey!
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Meyer Lemon Olive Oil
The reviews are slipping in! And they are good! People are loving it. And with a better supply than ever this year, liberal use is in order!
Buckwheat Noodles
These delicious buckwheat soba noodles are one of Japan's best-loved foods. They are so popular that certain restaurants have nothing but these noodles on their menus.
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| NEW Cooking Class! |
Cooking Classes with Chef Pam - Spring Farmer's market Class
This is the time of year that the Farmer's Market starts come alive, and recipe options start to open up to spring greens and early varieties of all sorts of stuff.
Learn how to combine some of those lovely and delicious spring crops, with some fine pantry staples, to fill your families spring table.
Recipes include:
Black Nile Barley Risotto with Mushrooms, and Crispy Pancetta
Beluga Lentil Salad with Smoky Blue Cheese
Saute of Kale, Spring Vegetables, and Flageolet Beans
Chickpea Salad with Einkorn, Arugula and Chive Dressing
Millet Crepes with Caramelized Fruit
and more!
Some good stuff has arrived. And there is new stuff to test. And maybe there will be a secret deal if we can't get enough for the newsletter. Etruria has arrived in small quantities!
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