Wild Fennel Pollen, York Street Non-GMO Garbanzo Beans, Red Wine Trio Vinegar - chefshop.com/enews
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Wild Italian
Just Harvested Fennel Pollen
My supply is long gone, my sister stole my secret stash, it was old I told her, but she didn’t care. Like the tabasco crazy, she is Italian fennel pollen wacky; she who puts it on almost everything. Eggs in the morning, eggs at night, fish, pasta and even popcorn!
I have to admit, like a drug, once you start to use it, it's like it saved your life! Fabulous on fish or grilled vegetables, the standard recipe is fennel pollen chicken. It's so easy it transforms mundane chicken to the insane. (See note about my sister above.) And all you have to do is add fennel pollen to the mix of salt and pepper! It’s that easy!
Just Harvested! Just in! (not quite) Just Arrived! (actually on it’s way)
Order now! (definitely!) With pre-orders already in place, it’s best to get in line now. And though it’s early, it is the most secret gift (perhaps of all) that you can give. Small enough to hide in your pocket so you can surprise your host. There is no box big enough to hold the explosive, effervescent excellence of nose that is in this little jar.
Though it won’t last a lifetime, (and neither will our supply) it’s memory will!
Shop now for just harvested Wild Fennel Pollen from Italy!
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York Street
PNW Co-Op Non-GMO Garbanzo Beans
You already know the York Street Garbanzo beans, touted as a favorite of Food & Wine Magazine, these creamy, white Kabuli beans are wonderful in soups and salads, and make a pretty mean hummus.
If you know your chickpeas, (garbanzo, ceci, and other names,) you know that they are a bean that packs some good protein punch. A domesticated food source since as early as 3500 BC, they have been found to help control blood sugar and insulin secretion, and are an excellent source of fiber. According to some studies, chickpeas are the best bean for controlling total cholesterol and triglycerides.
Chickpeas pair well with pastas, rice, and even heartier grains like hard wheat and farro. They make a distinctive dip of course, but they’re even better in a long cooking stew.
Pacific Northwest Non-GMO crops are unique foods that don't just sound different, they taste better, too. That's because they're grown by a unique family of farmers on the Palouse who are passionate about putting healthier foods on the world's table.
Shop now for Ceci, Garbanzo, chickpeas!
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Red Wine Vinegar
A trio of wines
The Chefs love this red wine vinegar! It’s easy complex flavor works well with any recipe that calls for red wine vinegar.
Using the Orleans method to make it, Albert starts with some of the best wines available in the Napa / Sonoma Valley. Knowing what wines to use every year is just one of the keys to this robust, hard working vinegar.
Reduce a flavor encrusted, protein rich pan for an out of this world sauce or pair it with pears (or other pitted fruits) to bring out the sweetness and add a sharp touch!
Over time, art has yielded to industry, and the traditional slow methods of fermentation, such as the Orleans method, gave way to large "generators," which produce uniform batches of vinegar in days rather than months or years. This is accomplished by adding heat and oxygen to the tanks along with a considerable amount of agitation, and results in vinegars that look and taste the same year after year, with little to none of the flavor characteristics from the base wine surviving.
Often red wine in a “modernized” recipe once called for wine vinegar. Using artisan vinegars is the subtle and not-so-subtle difference that can make a recipe special. An age old slow food.
Shop now for a trio of wines in Vinegar!
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Desert Miracle!
It is a sweet oil, with a light almost hidden burn in the back of the throat. With the most polyphenols from the desert sun!
Beechwood
Organic Beechwood Honey from New Zealand. Rich in color and flavor.
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| Booking 2014 Classes Now! - Sample this week |
-Cooking Classes with Chef Erin
Although we associate Provence with sunny summers, the winter's Mistral winds pack a chill. Rustic dishes with the rich flavors of the French countryside warm the belly and the soul. Join Chef Erin and learn to make some classic winter recipes like Olives Sautees (Sauté Of Olives), La Socca (Chickpea Flour Crepes), Haricots Verts a la Vinaigrette (Green Beans in Warm Vinaigrette), Chicken Ragout with Black Olives and Polenta, Orange Epicees (Hot Spiced Oranges)!
The holiday is Arriving! More and more is arriving. A few Hawkshead items are on sale as the winter shipment is making it's way here!
Fruitcake is here. Stollen arrives on Monday for sampling. Hawkshead is close and should arrive. Albertengo Panettone is on it's way!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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