The very berry you want in your life, Authentic Horseradish Sauce, Spicy Mustard Seed Oil - chefshop.com/enews
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In this issue:
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Dried Black Currants
Horseradish Sauce
Mustard Oil
cashew brittle
hot as the devil
moroccan saffron
fragrant & fresh
pig lard
read why we love it!
les terroirs
marrakech olive oil
june taylor
organic ketchup
36 month
spring Parmigiano-Reggiano! Did you know the cheese oxidizes as soon as it is exposed to air? Freshness is best when the case is cracked. Reserve your cheese before we cut it.
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Healthy little Orbs
Black Currant Berries!
This tart berry can be eaten raw, but really needs sweetening. Typically, sugar is used to create juice and puree. The puree is often used in jams and jellies added to cream dishes, or combined with other fruits to add a bit of tartness.
Much of the plant is often used as a dietary supplement. The leaf is used for joint pain, respiratory ailments, bladder issues. The currant oil is used for women “issues”. And the berry is believed to address Alzheimer’s disease.
Used in food for at least 500 years, it is a rich source of vitamin C. For British citizens, currants became an important syrup because of this high concentration of C when foods with C became scarce during the second world war.
With the black currant’s good fibre, essential nutrients and healthy dose of polyphenols, this unique flavor is an excellent addition to your pantry.
So try some dried black currants when you make your next batch of scones, add some to your next risotto, or to your next wild duck dish. This little berry is versatile, adds punch, mixes it up and is good for you! The best thing is that it’s dried, so today or tomorrow, it keeps, ready for your next whim.
Shop now for packed with goodness berries!
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Authentic English
Horseradish Sauce
I like this one. This Horseradish Sauce is hot, but not so much that it is un-palatable. Add it to a roast beef sandwich or an English roast. If you want a hint of heat add a little and it’s just right!
Some horseradish is more stringy or chunky, this is a more sophisticated “spread”, a sauce. This horseradish reminds me of roast beef and yorkshire pudding when in London. It’s a great taste memory.
Easy to make the basic sauce, it is much harder to create the taste one remembers. This Horseradish Sauce makes me want to have a slice of Roast Beef, potatoes and carrots! It’s the perfect summer condiment!
Shop now for Hawkshead Horseradish Sauce!
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Spicy Mustard Seed
Oil from Australia
This mustard seed oil is amazing. A common ingredient in Indian cooking, it has a real spicy kick -- which might take a little getting used to. But, like many amazing and unique ingredients out there -- once you get used to it you cannot live without it.
The health benefits of mustard seed oil abound; This cold pressed mustard seed oil is rich in Omega 3 & 6, rich in vitamins A, E and Beta-carotene, naturally cholesterol free, high in polyunsaturated fats (contains only 5.5% saturated fat) one of the lowest rates of any oil. Add to that a high burn temperature and a very long shelf-life -- and you have a healthy and versatile cooking oil.
Known for its spicy flavor, it is a favored ingredient in India and Australia. You can use it like any oil - although it is often used in frying. Kitty said that an Australian friend used it to pan fry his trout. Kitty tried it -- and said it was amazing.
Erurcic Acid in Mustard Seed Oil
Most of the mustard seed oil in the U.S. is imported and labeled, "not for human consumption". The reason for this is the presence of a fatty acid called erucic acid. According to Wikipedia: "foods containing large amounts of erucic acid are considered unfit for human consumption". But the Assuies did something interesting. Daryl Lindrea and his folks at Lanaci Pty Ltd in Sydney, Australia were simply applying Mendel¹s genetic experiments on the lowly mustard plant. So, our pals from down under have, through selective breeding, bred the erucic acid out of the mustard that they use to make their Mustard Seed Oil. What is left, for all of us food fanatics out there, is a cold pressed oil that has some interesting omega-3 claims, a very high smoke point so that we can sauté with reckless abandon, and a peppery kick to boot.
Shop now for the kick you want!
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Organic oatmeal
Easy to make, Easy to eat. Easy way to get healthy!
Big Sardines
These spectacular, giant sardine tails. Well, at least giant as sardines go. Gorgeous looking, a great way to add calcium to your diet!
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| NEW Cooking Class! |
Cooking Classes with Chef Pam - Italian Style Pasta 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.
Recipes include:
Saffron Clams with Fregula
Stringozzi with Caramalized Cauliflower
Pasta All'Amatrciana with Bucatini
Baked Macaroni and Cheese with Winter Squash fresh bread crumbs
Copper River Salmon Arrived in Seattle on a Alaska Airlines Plane On Friday! We hope in about a week or so the price will drop and we will have some to eat! It might be a long weekend, but we will be here on Saturday filling your extra special needs.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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