Three Secret Candies that pretend to be ingredients, Elderflower Syrup, Black Quinoa - chefshop.com/enews

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In this issue:
Peel Candy

Saffron

Elderflower Syrup




peppers stuff your
piquillo pepper


chimichurri dress your bbq
argentinian



marcona almonds slice and dice
almonds to top fish

pork rub rub your pork
with love

cherries bing
bing cherries

rainier rainier
cherries

sweetheart sweetheart
cherries

lapin cherry lapin cherries
often the biggest, crunchiest red there is. from area 51!

lapin cherry


Candied Lemon Ginger and Orange Peel Three secret candies
Essential Pantry Ingredients that are really finger food!

Top of my list, French Candied Orange Peel. Here is why; sweet, tart, texture, and not too sticky. Yes, many buy it for breads and baked goods, but not me. I eat them straight out of the bag! Store them in the baking drawer and no one knows they're there!

Second on my list, and quite honestly I like them just as much as orange peel except that they are clingy, sticky and covered in sugar, (okay, so the sugar part is good) classic Candied Lemon Peel. It's hard to explain. They're not crunchy like the Oatie Bites. In fact, it's quite the opposite, just the right smooth bite! I love to savor the last bite, whilst I am adding another strip to chew.

Ok, last but not least, its the candied sliced ginger. What I like about these is the are big and chunky for baking, and sweet with ginger heat. But when you bite into them, you get ginger, not just a sugary exterior like many of the candy-like "candied" ginger. These little ginger treats are bigger than a single bite, soft and supple, like a wonderful gum drop or gummy bear, without the teeth grabbing sticky feel. All the while helping with digestion!

You can't go wrong if you like candied, orange, lemon or ginger as all three seem to be at least as flavorful as the fresh variations are. And with the added benefit of convenience for eating at a bite or two at a time, these are the secret snacks! Use chopsticks if you don't want to get sticky Ö.

Shop now for the best candy disguised as an ingredient!
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Moroccan Saffron 75,000 Blossoms
225,000 Hand-Picked Stigmas make a single pound!

According to Greek mythology, there are a few variations to the story as to the origins of the Crocus flower. It appears that the nymph, Smilax, was involved in a relationship with the mortal, Krokus, who, with a bit of bad luck, was turned into the flower that produces Saffron.

Saffron is harvested from the fall-flowering plant, Crocus sativus, which is a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands and thousands of years for its medicinal cures and its distinctive flavor attributes in foods.

Saffron is a traditional ingredient in many famous dishes, including Spanish Paella Valenciana, French Bouillabaisse, Italian Risotto alla Milanese, and Moroccan Saffron Couscous. Used in small, tiny pinches, the flavor is unmistakable.

A stone's throw from Spain and across the Straights of Gibraltar, Morocco produces some of the very finest Saffron in the world. A plant that loves hot sun with no shade, Morocco is a key growing location for many of Europe's bounties. Though Spain is known for its Saffron, they sell more than they can grow every year.

Here in America, Morocco is known for foods like preserved lemons and Harissa, not for its amazing Saffron.

Mehdi now goes directly to the secret special storage location in Morocco and has it sent to him every couple of weeks as the Chefs' demand. Finally, the new gorgeous packaging is ready and we are pleased to offer this organically grown saffron in its beautiful light protective tin.

Shop now for Organic Moroccan Saffron!
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D'arbo Elderflower Syrup


xxxxx
Shop Now at gourmet ChefShop.com
Syrup that's Sweet
on you!


While the heat was on here, with the caveat that 90 degrees to Seattle is like a 125 to the Mojave, it seemed like a good time to test some drinks.

Cold water, refreshing ice water is always better, but alas, earlier in the day all the ice was used for snow cones! Next on the list was a root beer float, but the ice cream just wasnít refreshing. An Arnold Palmer is always good, but in the heat all I wanted was more ... and the test kitchen (my office in the sun) was way past 90 now.

And then (and finally) cold water (remember no ice available) with a jigger of Elderflower Syrup.

And you guessed it, it was the catís meow, the duckís quack, eelís ankles, elephantís arches, and even the beeís knees! It was refreshing, calming and it felt cooling.

If the bottle has anything left in the fall you can bake a cake, or a muffin or two, but in the heat of the summer Elderflower syrup is the catís pajamas to twisting any mixed drink!

Shop now for sweet Elderflower!
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cherries
Cherries!
They're picking! And they're good!






black quinoa
Black Quinoa

Mix it up with Black! Quinoa is wonderful for you and when you add color to it, it looks great! And taste too!

black quinoa black quinoa


Cooking Class! Booking July Classes Now

Cooking Classes with Chef Karen - Mexican Kitchen Class
Mexican cooking is full of subtle techniques, savory ingredients you never expected, and combinations of flavors that make your eyes pop... and your taste buds smile. And since the class ends with eating the dishes we prepared, you'll go home with more than enthusiasm for the delicious cuisine. Recipes include: Tomatillo Salsa, Nopales (Cactus) Salad, Frijoles de Olla, Yellow Rice, Huachinango Veracruzano (Snapper Vera Cruz) Helado de Chocolate y Chile Pasilla (Chocolate and Chile Ice Cream.)

**This class not recommended for vegetarians.

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)

Test out the candy! Come buy the rejects!





This Weeks Recipes - got photos of the recipes? we would love for you to contribute them for the new site!

Master Quinoa Recipe

Masala 'Chai' Quinoa Pudding Recipe

Elderflower Angel Food Cake Recipe

French Gimlet w/Elderflower Recipe

Classic Paella Recipe


See what you missed in previous Newsletters

New Bites, Black Caviar, Copper River

Harvesting Now! Uncle Joe is Back. Emmer is Farro

Picked-At-Their-Peak


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