It works! Gluten Free Flour Mix, Hazelnut Chocolate Spread, Carnaroli Rice - Why it's different - chefshop.com/enews
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All Purpose Flour
Gluten Free
Cup4Cup is exactly that. Take any recipe and you can use this "mixture" to make your next cookie or pie gluten free.
Chef Lena Kwak, one of Forbes Magazine's Food and Wine 30 under 30 rising stars, started the process to create this Cup4Cup flour (and now a "Pizza" flour ) as an intern. As a culinary nutritionist student, where her fellow alums went on to hospitals, she went to the French Laundry. Not a bad place to intern!
By "deconstructing" flour to the recreation of gluten free "flour", she was able to make the famed French Laundry coronet (a cookie), created a paper (for school), and turned her experience into a job as a research and development chef. And ultimately, Chef Keller would put his (perfection) touch to the product that we have here.
With our arrival in LA to my Uncle and Aunt's home, armed with a new Kitchen Aid mixer and a bag of Cup4Cup, my Uncle set about making a "cookie bar" with coconut oil and exactly what it says, Cup4Cup flour.
The result? Not exactly the same as before, with a bit more fragile result, a bit crumbly, and a little "grainy".
For me, who has not had this recipe before it was excellent! If I had made it, I would have eaten all of it. No indication in flavor, taste or especially finish that it was gluten free!
Shop now for gluten free flour!
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Riccosa!
Chocolate Creamy with plethora of Hazelnuts
It's the creaminess, the smoothness, and the feel. Fill your spoon, take a little, and warm it in your mouth! The feel is wonderful.
The hazelnut (the flavor) separates from the chocolate and then blends back together. It's wonderful!
Don't ask me what to do with it as I can't get past just spooning and eating. A good plastic spoon is best, so there are no outside flavors to conflict.
And, when it comes to milk chocolate by Andrea Slitti, you dark chocolate fans don't need to worry, his milk chocolate makes most dark chocolate makers seem "light" in comparison!
It's a rich filled treat!
Spice it up and Shop now for a jar of joy!
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Carnaroli
Amazing rice from Italy
Of all the rice varieties grown in Italy, Carnaroli is the most difficult to grow and process.
However, it has the highest amylose content – amylase is a form of starch that has a great affect on the finish of the rice when it is cooked, making it worth the effort. The relatively high amylose content gives Carnaroli the qualities we admire - it absorbs a lot of liquid - the Carnaroli Veneria averages 24.1% of its total weight.
Unlike Arborio and its daughter, Baldo, Carnaroli rice has a relatively significant window between cooked and overcooked. This makes for a creamy, flowing risotto, not a sticky one.
Carnaroli is classified as a "superfino" not because of its nutritional composition or cooking qualities, but because of its dimensions – Italian rice classification is determined by the ratio of length to width with a high ratio of length to width resulting in a classification of “superfino”. Carnaroli is the preferred risotto rice for many chefs in Piemonte and Lombardia.
The starch, which is rich in amylose (over 24%), makes it particularly resistant to boiling with a great absorption capacity. It is therefore ideal for the preparation of risottos, in which the rice needs to be fluffy, as well as rice salads and all fine rice baked dishes, thanks also to the pleasing aspect of the grains. Cooking time is usually 14 to 15 minutes.
Shop now for Carnaroli Rice.
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Sour Sweet!
Zinfandel Vinegar is like the best! Easy, versatile, simple, deglaze a pan and get a delicious sauce!
Olive oil
Santa Cruz!
With dark olive green color, the oil is warm in feel to the lips, filling the mouth with a fullness of buttery oil that turns to an edge of bitter, and then a sharp burn at the top of the back of the throat.
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| Cooking Class! |
Cooking Classes with Chef Erin - Havana Heat Wave Class
Do you think Cuban food is spice? Wrong! Cuban cuisine has its own unique set of full-bodied flavors influenced by the mix of cultures, including African, Arabic, Chinese, Portuguese and Spanish. So, whether this is your first taste of Cuban cooking, or you've been enjoying this cuisine for years, you won't want to miss this class! Chef Erin Coopey will share some Cuban classics like, Tostones (Fried Plantains), Moros y Christianos (black beans and rice), Escabeche (pickled fish with capers, olives, etc.), Rope Vieja (shredded beef), Orange and Olive Salad, and Pastelitos de Quayaba (guava and cream cheese pastries.)
Love Art? Love Food? Awesome dinner with food as art! Check it out!
Click this link to see what is happening for dinner!
Just want to see what Roberto Cortez is up to? Click this link.
New Stuff always! Cool looking pasta, pesto, salt, and more.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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