165 Blossoms, Forcemeats, Corona Beans - chefshop.com/enews
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In this issue: |
Saffron
Pork Påté
Corona Beans
 sacred sea
tuna!
 sweet & hot
mama lil's
 black
quinoa
 swamp scum
louisiana heat
 all beef
friars franks
 smoked salt
The best smelling, best tasting with no aftertaste. This is THE smoked sea salt!
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 75,000 BLOSSOMS
225,000 Hand-Picked Stigmas make a single pound!
According to Greek mythology, there are a few variations to the story as to the origins of the Crocus flower. It appears that the nymph, Smilax, was involved in a relationship with the mortal, Krocus, who, with a bit of bad luck, was turned into the flower that produces Saffron.
Saffron is harvested from the fall-flowering plant, Crocus sativus, which is a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands and thousands of years for its medicinal cures and its distinctive flavor attributes in foods.
Saffron is a perfect ingredient in many famous dishes, including Spanish Paella Valenciana, French Bouillabaisse, Italian Risotto alla Milanese, and Moroccan Saffron Couscous. Used in small, tiny pinches, the flavor is unmistakable.
A stone's throw from Spain and across the Straights of Gibraltar, Morocco produces some of the very finest Saffron in the world. A plant that loves hot sun with no shade, Morocco is a key growing location for many of Europe's bounties. Though Spain is known for its Saffron, they sell more than they can grow every year.
Here in America, Morocco is known for foods like preserved lemons and Harissa, not for its amazing Saffron.
Mehdi now goes directly to the secret special storage location in Morocco and has it sent to him every couple of weeks as the Chefs demand. Finally the new gorgeous packaging is ready and we are pleased to offer this organically grown saffron in its beautiful new tin.
Shop now for Organically grown Saffron!
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 Påté
Hénaff Pork \på-’ta, pa-\ or paa - tay
... is a rich forcemeat. Forcemeat is ground meat such as beef, wild game, poultry, or pig. The ground meat often includes or is liver, and offal (organs). Offal, is not any specific internal organ or organs. In some cultures, offal is shunned, in others it's considered as a delicacy. And a bit ago, (Roman Times) offal was used to throw at condemned criminals and politicians.
From smooth to country-style French Påté, we most often think of goose livers (foie gras) or just plain pork påté. Pork Påté is pork meat, pork fat, salt, pepper and sometimes spices. Pork Liver Påté has liver instead of “ham” meat.
Whether it is chicken, tuna, salmon, goose or pork it is easy to make Påté. The ingredients are ground together, sometimes the meat is fried or boiled before, and then baked once, twice depending on what culture is making it.
The problem is that, although construction is easy, making it taste good, not with just the first fork, but the second fork the next day is much harder. It’s the fat and the process that is the art and that’s where Hénaff (Depuis 1907) comes in.
The Genuine Hénaff Pâté is sold by the millions each year all around the world. This famous Pâté is exclusively made only with fresh pork (96%) including hams and fillets, salt, pepper, and spices.
To make the famous Hénaff Pâté it must be enhanced with the little secret “je ne sais quoin”, which is a closely guarded Hénaff family secret.
It’s the perfect addition to the picnic lunch, joining cans of tuna, sardines and oysters on top of Fig and Olive Raincoast Crisps and a side of cheese. Lots of flavor with no effort! Flip for Pork Påté!
Shop now for French Pork Påté in a can!
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Corona
From Lazio, Italy
This large white bean, corona judiones, is a member of the runner family phaseolus coccineus. Dried corona beans are already about half again as large as the typical white runner, and when cooked, they almost triple in size! This is one reason this heirloom bean has often been called the "poor man's meat."
When we first tasted the coronas, we braised them in a simple puttanesca sauce, and they were heavenly, a perfect vehicle for sauce. Their impressive size makes them a natural for an antipasto plate, dressed with a flavorful vinaigrette. Or try them with fennel and olives in a lemon-mint vinaigrette.
With a little advance planning for soaking time, dried beans are easy to prepare - and you'll really notice the difference in flavor and consistency compared to canned beans.
These delightful corona beans are grown in Italy by the Brizi family on their Cerqueto farm, located near Acquapendente in northeastern Lazio. The farm has been in the Brizi family for several generations and is now also a center of agriturismo in the region.
The Brizi family specializes in bringing new life to traditional local products such as beans, garlic, saffron, fennel, lentils, chickpeas and others. Signore Brizi, his wife and their two children grow all the products on their farm using traditional, natural methods.
Shop now for Artisan Italian Corona Beans! |
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Cherries!
Last of the Reds! Order soon, harvest soon!
L'Ancienne
Rich, sweet, hot chocolate, perfect for your Pimenton! Something perfect for when the sun sets and the chill comes on, even when it's 80 out.
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NEW Cooking Class! |
Cooking Classes with Chef Lesa - Small Plates and Appetizers Class
Be prepared for any pot-luck or holiday meal, or throw an appetizer party this year -- after all, "small plates" are all the rage. Add to your repertoire with five easy recipes from Pam's list of quick and easy, go-to hors d'ouevres. She will show you how to make some of the recipes she uses when catering for others or throwing a party at home. Five fool-proof winners that are simple to make and guaranteed to please.
Come on in to have a sip of Elderflower and ice. Try the new brittle ... replenish your pantry.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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