New Oatie Bites - More than a biscuit, it's a cookie! - chefshop.com/enews
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 Oatie Bites
It's not just a biscuit, it's a cookie too!
When you think of Oaties, think biscuit, think Britain, where reportedly they eat 11 kilos per year per person! (I don’t believe it).
So if anyone would know a good biscuit, it would be Gord’n, the local Land Rover mechanic.
You're probably thinking, just because he works on English trucks doesn't qualify him to have an English palate. And you might think that the only thing he might know about pallets are the crates his 300Tdi’s come on.
But you would be wrong! The fact is, this second-generation English guy still goes to England for family weddings and parties.
And when it comes to food, he loves certain things that typically you can only find in England or Scotland. And as Gord'n mentioned to me, he is also Scottish so, he has a fully qualified palate to discern what’s good and authentic about biscuits.
First there are three; Honey & Oatmeal, Maple Pecan, & Banoffee. And I am drinking English tea with Scottish Heather Honey to keep my mind's palette clean between bites.
Take your first bite, use your front teeth, and the cookie crumbles, perfectly! "Love the texture", it has just the right dry to wet, the "moisture is dialed in unlike long "Scottish winters", says Gord'n.
The Honey & Oatmeal is surprising, the oatmeal comes thru first, with the hint of sweet, and then, when you are done, it’s the honey that you are squeezing from your tongue.
The Maple Pecan by name is ‘eh. But when it comes to the munch and the crunch, it’s my favorite. For some reason, as the bite starts to fall on the tongue, it feels like the little crumbs are running around making you both want to munch faster and savor the flavor at the same time! It’s not sweet, but yet it is.
The Banoffee is well, what can one say? Those who know me over the years know I love Banoffee. So, when I saw Oatie Bites - Banoffee I couldn’t wait to, well, bite. You get the banana (albeit is the dried fruit), along with the now familiar crunch, and with the added crunch of toffee and chewy bits of banana, I think it is pretty perfect.
Suffice to say, I love them all! And so does Gord’n ... headed there now with the leftovers, because if I don’t I will be eating 36 biscuits before bedtime!
Shop now for Oatie Bites, my dream of a Biscuit!
 
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 Black Caviar
Lentils; easy to cook, delicious to eat!
Lens culinaris is an edible pulse. Pulse crops grow for one year (annuals) and the seed inside the pod is the lentil. The Latin "puls" from Greek for "porridge" is the origin.
Lentils are not just the makings of a filling porridge though, think hot and cold salads, or as a "plate" to protein, like salmon. You can mix with greens and then plated with a pork chop. The trend has been to use lentils in meat based recipes as an easy, inexpensive change. Think burgers (yes bean lentil burgers) or dishes that keep the lentils apart in cooking before eating, like Shepherd's Pie. Or, plan to get the health benefits of lentils in classic breads made from flour.
Easy and quick to cook, no soaking required, just boil water and then simmer. Cooking times vary slightly, the lighter the color (yellow, split green) the shorter the time, 15 to 20 minutes, and for darker (browns and blacks) longer, say 30 to 40 minute. For coloring of anything in between, choose a cooking time of 20 to 30 minutes. Cook more than you need and you can store them in the fridge for your cold salad in the next day or so.
Just because they are non-gmo, is not the only reason to have them in your pantry, nor is it because they keep a long time, 20,000 years or so (lentil paste was found in Thebes, occupied in 2200 to 2400 BC), it is because they look fabulous on the plate! Make any dish look good, contrast with cooked carrots, peas or bright yellow corn. It can have the effect of making any dish taste better!
Shop now for black caviar lentils!
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The Copper River Reds
Are Running!
Every year someone emails from NY to let us know they can get Copper River Salmon for $9.99 a pound (or some amazing price like this), even when the wholesale price is 3 times that number! It might be salmon, but it’s not wild caught and it’s not from the Copper River in Alaska! Remember the first week or two is the most expensive, so waiting a few “openings” is worth it when the price drops!
This year they expect the Copper River catch to be 1.8 million sockeye (average weight 6 to 8 pounds) (that’s number of fish). Compare that to just 33 thousand King salmon (average weight 20-30 pounds and reaching as high as 60 pounds). These sockeyes, with their extra deep red flesh, are rich with oils, which the salmon "stores" for the long swim upstream to their native spawning ground.
Some 600 thousand to 700 thousand fish will be allowed to return up the river to spawn. To allow for this level of “escapement” the commercial catch is limited to just two 12 to 24 hours of fishing “openers” per week. Alaska Department of Fish & Game (ADF&G) will monitor the salmon run with Sonar, aerial surveys, and by the strength of the commercial catch.
Sockeye is about 66% of Alaska’s salmon “haul” and it’s a big number (over 100 million), but when it comes to salmon, wild caught Alaskan “reds” are just 5% of the world's market! And the Copper River Run is less than 1% of the Alaskan catch!
That’s why every order of salmon is handled as “your” personal order, and is managed directly by just two people at ChefShop.com. Place an order online or call today. The run only lasts a short amount of time!
All you need is sea salt and pepper to make the best fish dish ever!
Shop now for Copper River Reds and fire up the grill!
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Organic hardneck
Not all ingredients are created equal! And garlic is one of those foods where there is mundane and there is insane! Hard neck varieties tell it all. Easy to peel (really) full of garlic flavor. Pre-order now.
The Best
Everyday Balsamic Vinegar. Better than most aged many more years, this is worth having on hand for every occasion and every dish!
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Cooking Class! Booking July Classes Now |
Cooking Classes with Chef Pam - Spanish Tapas III Class
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of tapas dishes such as Spicy Marcona Almonds, Citrus-Marinated Olives, Churrizo and Goat Cheese Stuffed Peppers, Celeriac and Manchego Flan, Jamon Serrano wrapped Dates with Cabrales Blue Cheese, and more! (Note - menu is subject to change)
You will enjoy the foods created in class, plus appetizers, wine and lots of good conversation. Only 12 people per class.
Visit the store everyday! (except Sunday)
Come try the biscuit that thinks it's a cookie!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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