Why you need and why we Love Winter Parm, Chocolate Brittle, Marrakech Olive Oil - chefshop.com/enews
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The End of Winter
36 Month Parmigiano-Reggiano!
The last of winter is almost gone, and so is winter Parmigiano-Reggiano. We spent some time trying to find something from the spring, but in the end we liked these wheels best. Those that had it last have been asking for its return and we are pleased to finally offer it again. (Sorry it took so long for those of you who have been asking!) We have just a very small amount so order it now! It may go very, very quickly.
We have just a smidgen (a few wheels) to offer of the (36 month) Winter Parmigiano-Reggiano. So don't miss out on the best of Winter before the spring flowers bloom.
Everyone has a favorite, it seems. Fall for the falling fruit, Winter for the dried hay, Spring for the blooming sweet flowers, and Summer for the lazy warm days and sweet grass. Each and every season of cheese is distinctly different. As they say, "you are what you eat." And, for the cow's milk, it's really true. My preference is not for one particular season, as I enjoy them all for their differences, but for the altitude and the age. Aged over 36 months, the Parmigiano-Reggiano we offer you this week is from Winter.
In the dead of winter it's nice to know that the cows of Tizzano Val Parma are in the relative comfort of their barns. More importantly, they are busy creating the milk that will become a DOP certified Parmigiano-Reggiano in one year and a wheel must age another six months before it can be exported.
Even though it is ready to sell, many high-end grocery stores wait until the cheese is 24 months old before they crack open the wheel. We wait an additional 12 months for a total of 36 months before we offer it to you.
Today, we are offering the winter Parmigiano-Reggiano that is at least 36 months in the making. What started as a combination of evening milk that is skimmed and then mixed with the morning milk, is now Parmigiano-Reggiano full of the crystalized amino acids, a true indication of the age of the cheese. It is this wonderful texture that makes the shaved pieces look spotty and full of crunch!
Legend tells us that Parmigiano-Reggiano was first created in the Middle Ages and is still made in the same traditional way today. Though not all Parmigiano-Reggiano is created equally. All are good, but like any good food, each has it's own personality.
We have chosen a Parmigiano-Reggiano that was produced 2500 feet above sea level. The additional altitude helps to create more flavorful nuances within the cheese.
So, finish up the last of your wedge of Parmigiano-Reggiano and cozy up to your Winter!
Go shopping for your wedge of Parm!
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Brittle! Chocolate!
Chocolate Covered Brittle!
Sometimes, no, almost always, when you travel, you will have a moment of desperation for the taste of chocolate. And unless you have time to hunt out and find good chocolate while on the road, you just grab what you can, grabbing a memory from your childhood off the shelf at the next truck stop. It never fulfills the memory or the taste buds.
Preparing for a trip of any kind requires careful planning. Chocolate that will satisfy is of course important, but you must also take into consideration resistant to damage from transit, severe temperature swings (don't store chocolate in the pocket of a car door! One word, Glop!), and ease-of-bite.
On my recent road trip (of thousands of miles) I was pre-prepared. I had thought about it carefully; this was to be a gluten free and mostly dairy free trip, so snacks in the car were critical to keeping the stops to just for fuel.
Unlike some, we had half a trunk full of food to sample, to giveaway, and to test the products "resiliency" by eating it over and over. Let me tell you when have a treat to eat, and after a couple of hours stuck, confined in a car, if it doesn't cut it, your done. No matter how hungry, you won't eat anymore.
So, we brought Zero Grano, and they became our go to snack when we needed something to tide us over when we got "meal" hungry. And the chocolate winner for driving was this Chocolate Peanut Brittle.
Now, to confess, I love peanut M&Ms, but they really aren't very good, for your health or satisfaction. What I like about them is the peanut, the chocolate, and the crunch. So, when you have Zingerman's Chocolate Covered Peanut Brittle, it all comes together just like you want it to! Awesome crunch, good chocolate, and satisfying peanuts filled with protein. (Well maybe not "filled"). And I love the varying sizes of pre-designed bites. Keeps you on your toes, and that is important when you are driving long distances.
Shop now for Chocolate Peanut Brittle!
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Wonderful Moroccan
Olive Oil
With three ticks of the clock the burn sets in, then three coughs and you know you have an oil. A full feel, the tip of the tongue gets this great olive taste, almost as if you are eating the olive from which it came. I love the feel of this oil. Delightfully full of flavor yet so clean, the oil evaporates leaving a wonderful memory.
Les Terroirs de Marrakech Olive Oil is another superior olive oil from the Aqallal family. Pressed from 100% Picholine du Languedoc olives grown in century old groves originally planted by Baron Rothschild.
The Aqallal family has been producing olive oil in the foothills of the Atlas Mountains in Morocco since 1887, winning more awards and press mentions than any other producer in the region along the way, including Travel + Leisure, Saveur, London’s Great Taste Gold and the Los Angeles Olive Oil Competition Gold Medal.
All the olive work is done on the estate, from cultivation and harvest, to bottling and packaging. The olive oil has a very low acidity level of between 0.1 and 0.2 percent, a true indication of the oil being treated right.
Shop now for Olive Oil!
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Fresh Saffron
Organically grown and managed Saffron from Morocco. Flown as needed for the local Chefs in Seattle, we get to share when it arrives!
Pickled
Grreeen Beans!
These are the best. Eat as many as you want! It's a vegetable after all! It's good for you!
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| Cooking Class! |
Cooking Classes with Chef Erin - Cooking French Class
Some of France’s most famous food has its roots in rustic, regional fare. In this class you’ll learn how to make dishes that are typical of this French “country” style: unfussy and soul-satisfying. We’ll prepare a Pissaladiere Nicoise (onion tart with anchovies and olives); Daube Provencale (rich beef stew with tomatoes and orange essence); Ratatouille (sautéed onion, eggplant, tomato and red pepper); Salad Greens with Mustard Vinaigrette and Tarte Tatin with Crème Fraiche (open-faced apple tart with tangy cream sauce).
What's Up in the Store this upcoming week.
We continue to ask vendors to contact us with new products. If you know anyone who makes something great, have them contact us! Come in and see (in some cases sample) what's coming in.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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