New Just Arrived Oatmeal of Scotland, Valrhona White Chocolate, A twist on a new classic recipe - chefshop.com/enews
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In this issue: |
Organic Oatmeal of Alford
White Chocolate
Secret Sauce
 Pickled Apricots
Boat Street
 ginger pineapple
Rub w Love
 Cashew Brittle
Mazie's Smokin'
 Gluten Free Granola
Mirracole Morsels
 pickled green beans
mama lil's
 sunrise red lentils
Velvety smooth non-gmo certified zero-tannin red lentils. Boil water and cook for 30 to 40 minutes and have food!
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 Fabulous Organic Oatmeal of Alford
Has brand new Packaging!
This kiln dried, stone ground organic Oatmeal of Alford has been with us for at least a decade! And we love it! Nothing has changed in the quality of the product; no degradation, no additives, just plain oats. Since 1882, these Scottish oats are the best. And what wonderful oats they are!
And today, drum roll, new packaging! A colorful package with the mill on the front and the recipes for skirlie, porridge, oatcakes and herring and oatmeal are easy to read now. A resealable zip style pouch is much better than the bag of before. You can see the packaging here.
Oatmeal Superfood
Every list of “super foods” has oats near the top. You’ve seen the commercials - eating oats is known to lower cholesterol and improve cardiovascular health. Oats are an excellent source of fiber. They even help stabilize blood sugar - at any time of day.
The unusual flavor and texture of these amazing oats may be attributed to the final drying process, carried out in the old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today. The oats are dried in the kiln for four hours, during which time they’re turned twice by hand shovel. It is this very specialized process, perfected by the miller, which makes the flavor and texture unique.
The distinct oat grains are then stone-cut into small pieces - smaller than Irish "steel cut" oats - thus the name “pinhead.” Unlike “old-fashioned” oatmeal, they’re not steamed and rolled flat.
Shop now for Organic Oatmeal of Scotland!
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 White Chocolate
I know, I know! It’s not chocolate if it is white.
Let’s clear this up write away. White chocolate is not chocolate because it does not contain cocoa solids, thus missing the elements of riboflavin and thiamine, key ingredients of chocolate liquor. Chocolate liquor is usually made up of at least 50% cocoa butter, a product of ground roasted cocoa beans, and those solids mentioned earlier. And Valrhona white chocolate is made up of 33% cocoa butter, whole milk powder, sugar, vanilla extract.
It is interesting (confusing?) that white chocolate is not chocolate, but chocolate is not chocolate without cocoa butter. Well, that isn’t completely true either, because now chocolate can be chocolate without cocoa butter, I think. You can decipher here at the FDA site for Cocoa Products.
In Europe, they can now use a small % of non cocoa butter oil, in place of cocoa butter, to extend how much chocolate can be made. And not all chocolate makers do this. Here, in the US we can use vegetable fats in place of cocoa butter. (yuk!) I expect this is why good chocolate is good and not so good (chocolate) is slimy in the mouth.
So now that all is established, it’s still called "white chocolate", and when white chocolate is good it is really, really, really good! It was my sister's favorite chocolate of all and I have a love of it, too! Pop a feve in and warm it with your mouth. Like it’s cousin, dark chocolate, and you are rewarded immediately with the cocoa butter and vanilla flavor. Rich and satisfying as candy or baking your best holiday cookies.
Shop now for Valrhona White (eating) Chocolate!
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KetJap Manis Butter Sauce
Surprising combo makes happiness
Called Asian-Fusion Soy Butter, in the hip world of modern cooking, it is most likely a combination recipe that has been around since after soy sauce was invented in the third century, combined with the formula for butter which was carved out some 4,500 years ago.
It is this wonderful marriage of two “can’t live without” ingredients, that combines into a wonderful, rich and hearty sauce, that when used on a white fish to both marinate and cook, will create bliss.
The recipe varies, but most often it's lots of butter with soy sauce creating this ingredient. Sounds questionable? IT is worth trying 'cause it's amazing.
We have taken the basics and have experimented and tested and changed it up. Keep in mind that this is a baseline and modifying to match your personal taste, as well as the “dish” you are making, should be the norm.
We like a mix of equal parts good butter with a combination of Ketjap Manis and Soy Sauce. We like 75% Ketjap Manis with 25% Soy Sauce. (6 tablespoons Ketjap Manis 2 tablespoons Soy Sauce) This means 1/2 cup melted butter and 1/2 cup soy sauce mix.
We then whisk in 1 1/2 tablespoon Dark Muscovado Sugar and a 1/4 teaspoon of Sesame oil. Vinegar, 1/2 teaspoon of purple sweet potato, rice vinegar or Gravenstein apple cider vinegar.
Optionally is the addition of minced ginger, garlic to the mix. And then adding chopped green onion in the final stages of cooking when making a protein. We also have used on plain rice with wonderful satisfaction. The key here is, the better the ingredients the better it is.
Shop now to make Ketjap Manis Butter Sauce! |
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30th Anniversary!
Thick and syrupy this is a favorite gift of joy. From the bottle to the contents, everyone is happy to receive this balsamic vinegar, including you!
Sacred Sea
Cooked in it's own juices, no water or oil added. Feed your Body, Mind and Spirit.
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Booking 2014 Classes Now! - Sample this week |
-Cooking Classes with Chef Lesa
Sink your teeth into five seasonal dishes with an Italian accent. Storytelling, laughing and an excellent meal are guaranteed.
The last of the Reeds. Come in and get a tiny sample of Avocado so you wet your appetite for next year!
Come and taste this years fruitcake! Sip with coffee and get your fresh bag of Oatmeal of Alford! See you soon.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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