Heilala Vanilla, Summer Fruitcake, Pickled Green Beans - chefshop.com/enews
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Heilala Vanilla
What started as an aid mission, ended up launching a tropical business that is turning the world of vanilla upside down.
We have heard so many "stories" about vanilla and the beans, so much so that we avoid vanilla salesmen. So it was a rare event when we met a vanilla extract that told its own story, and the person who was "selling" the vanilla spoke with pride about the people who extracted the magical flavor.
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Their story began not about vanilla, but about a dormant piece of land. Set in the narrow band, where vanilla grows, of 20 degrees on each side of the equator, it is one of 27 or so in the world, sitting in a Kingdom on an exotic tropical island. It is on this island that the local Chief gifted the land to three Kiwis with a plan to develop employment for his villagers.
The three Kiwis invested their respective expertise, experience and hard labor, along with three years of organic practices to clear the land and nurture the vines to harvest the first 40kg of Vanilla pods in 2005. From then till now, the crop has grown and the vanilla has been perfected. It is now large enough to produce a small commercial crop.
In the grocer, vanilla most often comes in one form, 1X or one fold. The Heilala Vanilla we are offering is 2X. Twice the flavor in the same sized bottle. If you do the math this means half the amount needed for any given recipe.
Over the last 8 years, I have tasted a lot of vanilla "straight" up, and none even comes close to Heilala. Because we know it was just harvested and extracted with exquisite care and with great attention to detail, Heilala have a freshness that is distinct in its clarity making this vanilla stand out from all others.
The alcohol used makes this vanilla extract gluten free!
Read about Heilala's A Fragrant Trip to Paradise
Shop now for awesome vanilla!
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Summer Fruitcake
A special treat even for the summer!
It's not just for gifting and it's not just for the winter. Year round this is a treat, sliced thin it's a delicate sweet.
If you haven't tried it, you might be wonderfully surprised. Remember keep it in the freezer and slice when cold (it's easier to slice thin) and it's cold!
The Brethren of Our Lady of Guadalupe Trappist Abbey in Lafayette, Oregon make an outstanding cake. Dark and dense, it is loaded with fruit and nuts, but not with the typical maraschino cherries and green citron - instead they use raisins, candied pineapple, and candied cherries.
Baked for almost three hours, the cakes are then soaked in fine brandy. Most of the alcohol evaporates and the rich brandy flavor is absorbed. The cakes are then aged for three months to develop the flavor, a unique balance of the sweet fruits and moist walnuts and pecans with a pleasant finish of spices and brandy.
Now keep in mind that it is not exactly free of anything and it's a bit of a long list of ingredients.
Shop now for the original energy bar!
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Mama Lil's Pickled
Green Beans - Crunchy & Munchy
Green Beans in a pepper infused vinegar, garlic and salt. What could be better?
They crunch when you munch. Hard to resist. You pull one out, and without a doubt, it's a treat that can't be beat!
Now we have recommended it on a sandwich, in a salad, or on a plate featured as a side. But really, when we open a sample jar, we eat them all up just plain (finger-ready). And reason tells us, they must be good for you and healthy too 'cause we crave them soooo!
Though it's a silent jar, every time I open it, there magically seems to be hands reaching in to have "just one"!
Shop now for green beans that are picking good!
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Summer Farro Salad!
Full of flavor, easy to do, and once you do it keeps! It's a therapy recipe. Make it and you have peace.
Deep Frying
Summer deep frying! Let's face it deep frying is a bit of a summer ritual. Double fry potatoes, or chicken, rice bran oil is the best! Well at least it's good for you.
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| Cooking Class! Booking July Classes Now |
Cooking Classes with Chef Erin - The Moroccan Table Cooking Class Class
Add some spice to your life with exotic Moroccan food. We'll be demonstrating exotic yet simple dishes you can make at home including olives with harissa, chicken tagine with preserved lemons and olives, quinoa "couscous", harissa & chickpea soup, Moroccan coconut "cake".
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)
We are covered in red cherries! Come sample and enjoy our new electricity.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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