Triptic of Brittle, Smoked Sea Salt, Manjari Chocolate - chefshop.com/enews
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In this issue: |
Triptic of Brittle
Smoked Salt
Almond Paste
 ago di mosto
fabulous!
 dulce de leche
chocolate
 pinecone bud
syrup
 anchovy syrup
slow food
 gold medal
olive oil
 green peas
split your peas and make soup!
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 Triptic of Brittle
What could be Better?
Three fabulous, gorgeous, nut brittles. One that is peanuts encased in peanut butter, one with cashews that is sweet as an angel, hot as the devil and the runaway best seller, and one that is brittle covered with dark chocolate, that’s right; brittle and chocolate!
Sometimes, we just need to feel sorry for ourselves. I mean that, realistically, no one but ourselves can appreciate how much sacrifice we make for others, mostly because others are thinking the same thing.
It comes with the change in seasons; where the grey comes along with the rain. If you live in New England, you get the wonderful fall colors to enjoy. All we get here is more green and having to break out the lawnmower to mow, in the rain!
Don’t think it’s extravagant, three of anything is great! When all three are the same, yet different, it’s like a meal!
So, it’s a little early, but the best gift to give ... to ourselves, is the triptic of brittle!
Shop now for Trio of Brittle!
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 Iburi-Jio
Deep Sea Cherry Wood Smoked Salt!
Starting with the deep sea off the coast of Japan, the ocean's water is slowly heated in a large pot over a fire of wood. In three days, the water evaporates creating a crystalized salt rich in magnesium, potassium and calcium.
The “iburi”, or smoking process, is achieved by using pure cherry wood and allowing the salt to absorb the subtle nuances of the roasting wood. The result is a salt that is complex in flavor, without the use of chemicals or liquid, to produce a fabulously wonderful, “sweet” smelling ingredient.
The result, when used to create classic BBQ style football based meats, will wow your guests with a flavor they will love. But don’t just think BBQ. Smokiness, when thought of an ingredient and not a “type”, can expand into great ideas!
If you first think of traditional Japanese dishes like sashimi or tempura, you realize a crystal here or there could transform them from your plate to the ocean. Add a touch to a split pea soup or baked beans to twist the finish of your dish.
But if you like smoky, from a hint to a lot, add it to your seafood to enhance the ocean feel. Or add it to your roasted chicken to enhance it with the Iburi-Jio roasted salt!
Shop now for Iburi-Jio smoked sea salt!
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Valrhona Majari
Dark Semi-Sweet Couverture!
Valrhona Grand Cru Manjari is an extraordinary bittersweet couverture chocolate made from a blend of the best Trinitarios cocoa beans from Madagascar.
With a 64% cocoa content, Valrhona's Manjari is perfect for the bittersweet, or even semi-sweet chocolate needs for home pastry chefs and professionals alike - it is the perfect compromise between the ultra dark bittersweet chocolate couvertures with 70% cocoa content and the often too sweet dark chocolate couvertures with less than 60% cocoa content.
Manjari also has a higher than typical amount of cocoa butter to give your desserts and truffles a silky mouth finish. With the sweetness of the tropics,
Manjari has an intense chocolate taste, sustained fullness with hints of dried fruit and grilled almonds with a woody base. It is suitable for pastry, chocolate fillings, molding, enrobing, and icing.
The Valrhona "feves" are small oval disks that are easier to work with than large industrial size block.
Shop now for amazing Manjari! |
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Feuilletine Flakes!
Tina says in F&W Magazine "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch"
Spanish Smoke
Fabulous smoked oil from Spain. Unique to have, it is smooth and like you want an olive oil to be…. not a chemical taste or finish, just real oak smoke!
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NEW Cooking Class! |
Booking 2014 Classes Now! - Cooking Classes with Chef Karen - Tapas II Class
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of classic Spanish tapas dishes using traditional Spanish ingredients. There are literally hundreds of potential tapas recipes to choose from. Chef Karen hasn't decided yet which recipes to make -- but rest assured, each and every one will be delish. So sign up now, before we sell out -- and check back later for a complete list. Or just come and be surprised!
Amazing new Hot Chocolate from a Coffee bean company in Italy will be made and ready to sample! And to go with it, Cannoli! Not the pasta, the classic dessert!
Fruitcake is here. New stuff is coming in everyday now …. come try it out and let us know what you think!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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