Ortiz Tuna, Udon Noodles, Horseradish Mustard - chefshop.com/enews
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Tuna Sandwich
With Lunch on the rise
With all the talk about sandwiches these days, you would think we had forgotten how to make one. And maybe it's true, because with so many "street" food shops driving around with great lunches, it's hard to get up and make your own.
On the other hand, if you are like me and work where there is a kitchen nearby, it is easier to "stay in" than go out.
But what to make? You can only eat so many noodles and fruitcake for lunch. On the other hand, too many lunches of leftovers from the cooking classes can be too much as well. So, recently we have been thinking about quick, simple, easy.
What do we turn to? Honey as a light sweetener, just a touch goes a long way. Spread a good Big Island Bees (it's creamy, not runny), spread a can of pate on a good cracker, add some Mama Lils Peppers (secret ingredient to sandwiches here in the NW) to add cool sweetness with heat.
It started with hard-boiled eggs for me. We just had too many eggs, so we did the obvious. Once we cracked a few, adding salt can only extend the number you can eat everyday only so far. So, what can you do? Mix up the yolk with peppers, beans, pickles, yuzu, mayo, etc.
When the eggs ran out, we moved on. But where? Well, the logical place was peanut butter and jam on gluten free crackers. You do have to be careful though, they are a delicate crunch and one must spread with the gentleness of a surgeon.
Then, until we ran out at home, there's tuna fish. Now, I can't tell you one is better than another, but I like the oval can of Ortiz as it has the right amount of good oil and it's the right size for my personal needs of hunger. Add a spoonful of Mayo and pickles, peppers, capers, or maybe even Elderflower Syrup!?
Get ready and make lunch, with or without bread!
Go shopping for tuna sandwich!
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Udon!
Classic smooth noodles
A hot soup somehow can make a cold day seem just about right. Greens cooked quickly in a hot pot along with mushrooms and protein, like super thin sliced uncooked chicken, bbq pork, or tofu, and it is a delectable meal that takes all of about ten minutes, the time to cook the udon.
Udon noodles are eaten both hot and cold, kept simple or transformed when tossed with ingredients like soy sauce, sesame oils, or oyster sauce. And, whether you fry them or soup’em, the softer, plumper udon noodle is fabulous.
Udon noodles are a staple food in northern Japan, and a wonderfully versatile food to have on hand for adding new flavor to your everyday meals. These wheat-based noodles differ from their Italian cousins with their slightly denser texture and wheatier taste.
With a sauce of mirin, dashi and nori flakes. In hot winter soups, where their rich flavor enhances the broth. Steamed, tossed with fragrant sesame oil and scallions, and chilled.
Hot out of the pot with just a hint of flavoring is all they need to be the perfect snack.
Shop now for Udon!
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Horseradish
Hawkshead Mustard with just the right amount.
If you like mustard and you like horseradish, this is the perfect combo. Instantly you might think, too much horse and not enough giddy-up! But this is not the case. The mustard is the wagon driving the flavor here. The horse might lead but the mustard finishes the flavor.
A delicious blend of wholegrain mustard and freshly grated horseradish makes this a superb accompaniment for beef and smoked oily fish, such as smoked mackerel.
Get a little nose pucker, and slather your next roast beef sandwich!
Shop now and have lunch!
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Coufi
Fruit Noir, perhaps not for the un-knowing, it is worth trying and having about. It is indeed a special flavor of oil. Ranked as one of the best in the world!
Smoked!
Rick's bacon is just about right. Think slices that give you a manly chew. One you are happy to have when you top your BLT!
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| Cooking Class! |
Cooking Classes with Chef Pam - Meatless Plates and Appetizers Class
Be prepared for any pot-luck or holiday meal, or throw an appetizer party this year -- after all, "small plates" are all the rage. Add to your repertoire with five easy vegetarian recipes from Pam's list of quick and easy, go-to hors d'ouevres. She will show you how to make some of the recipes she uses when catering for others or throwing a party at home. Five fool-proof winners that are simple to make and guaranteed to please. Exact recipes still to be determined -- but don't wait to sign-up - because this class always sells out. And when Pam is cooking, you know it's going to be good!
What's Up in the Store this upcoming week.
We think a large shipment from Italy is on it's way! Check in the store for an update!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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