Sunday's Sundae Dessert, Smoky Salt, The Little Fish that could - chefshop.com/enews
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 Sunday's Sundae
Dessert Olive Oil
Your first task is to find the deepest richest darkest chocolate ice cream you can. I prefer one that is less sweet and has more cocoa flavor, so that when you top it with the Bergamot olive oil and flaky sea salt, the flavors will blend without being overrun by sweetness.
You can imagine that this really is a savory dessert that has a touch of sweetness, comprised of ice cream, sea salt and, yes, Bergamot olive oil.
As you know, when you eat chocolate you crave salt. And when you can have one fat, it's good, but when you have two fats, it's way better!
So on this Sunday, think Sundae made of chocolate ice cream, Bergamot olive oil topped with a perfectly placed sprinkling of very flaky Sea salt.
It's hard to describe the end flavor. With anticipation and trepidation, the first spoonful is always exciting.
You know what the chocolate ice cream will be like and you think you know how the sea salt will work with it, but the Bergamot olive oil, with its citrus tartiness, is the unknown.
The first spoonful will satisfy, the combination divine, and satisfaction is fulfilled with just one scoop! A perfect way to celebrate the first of the warm sun filled weather!
Shop now to make the best Sunday sundae!
 
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 Iburi-Jio!
The very best Smoked Sea Salt!
Starting with deep sea water from off the coast of Japan, the ocean water is slowly heated in a large pot over a fire of burning wood. Over three days, the water evaporates creating a crystalized salt rich in magnesium, potassium and calcium.
The “iburi” , or smoking process, is achieved by using pure cherry wood and allowing the salt to absorb the subtle nuances of the roasting wood. The result is a salt that is complex in flavor without the use of chemicals or liquid producing a fabulously wonderful, “sweet” smelling ingredient.
The result, when used to create classic BBQ style football based meats, will wow your guests with a flavor they will love. But don’t just think BBQ. Smokiness, when thought of an ingredient and not a “type”, can expand into many great ideas!
If you think of traditional Japanese dishes like sashimi or tempura, you realize that a crystal here or a crystal there could transform them from your plate to the ocean. Add a touch to split pea soup or baked beans to twist the finish of your dish.
But if you like smoky, from a hint to a lot, add it to your seafood to enhance the ocean feel. Or add it to your roasted chicken. Everything is enhanced with the Iburi-Jio roasted salt!
Shop now for smoked sea salt!
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Anchovy Anchovy Anchovy!
Not just a fish, it's an ingredient!
Behold the humble anchovy! A superfood to some, a culinary delight to some, a fish to fear to still others. To the hungry the anchovy is considered in two disparate ways: reverence or revulsion. For those of you that already love these little swimming critters, we applaud ye. Besides being a nutritional powerhouse, the anchovy packs a powerful taste punch. For those wayward anchovy haters, we offer a path to cross the culinary chasm to anchovy enlightenment.
This tiny little fish - or fishes that is, since there are 139 different species in the family Engraulidae - swims in schools throughout most of the world's oceans.
Before the advent of canning and refrigeration, salt was the predominant way to preserve them. Salting anchovies changes both their taste and their texture, making them a truly versatile and valuable ingredient.
As it turns out, anchovy is the secret ingredient to many dishes throughout the Mediterranean. The cuisines of Campania, Calabria, and Sicily all seem to rely heavily on the little fish. Spaghetti con Acciughe is a great example of a traditional recipe that lets the anchovy shine with just a little help from some olive oil, garlic, red pepper flakes, and bread crumbs. It is a dish that is so easy to make, it is essentially complete by the time the spaghetti is done cooking.
Anchovies can be used in a whole host of dishes beyond pizza and Caesar Salad; think seasoning, think flavoring, think condiment. With a click of a mouse, you can easily find more than 101 recipes that include this prince of a little fish.
And there are a few famous recipes where the anchovy is featured front and center. For example, Anchoiade, an anchovy and garlic paste, is often found atop crusts of toasted bread in Provence, France. Or Bagna Cauda, an anchovy and garlic dip, that is traditional in Northern Italy.
Cheers!
Shop now for some sweet little salty anchovies!
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Flaky
It may just be the perfect salt to top the sundae ever, big enough to place with care, thin enough to be just the right crunch!
Olive Oil!
Today this just seemed like the right oil to have grace your salad.
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Cooking Class! |
Cooking Classes with Chef Karen - Spanish Tapas "2" Class
This is the second in a series of Tapas classes and as great as the first. The first set it all off for cooking classes at ChefShop.com.
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of classic Spanish tapas dishes using traditional Spanish ingredients. There are literally hundreds of potential tapas recipes to choose from. Chef Karen hasn't decided for sure which recipes to make -- but here are her current thoughts: Pancetta wrapped bread cubes with balsamic fig compote, Calamari salata - flash fried calami rings with garlic, parsley and bread crumbs, Spicy fried garbanzo beans, manchego and honey crostini, potato's brava. But then again, maybe not :-) Just come and be surprised!
Visit the store!
After all that sun, one thinks BBQ, hot sauces, sea salt, and chocolate ice cream! Come down and try a little ice cream, Bergamot Olive Oil and sea salt!
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