We scream we all scream for Ice Cream, toppings that is, Black Walnut & Hazelnut Oil too - chefshop.com/enews
|
|
 |
EXCLUSIVE
SUBSCRIBER
5% OFF CODE |
 |
|
|
|
|
|
|
French Nut Oils
"Végétale pour assaisonnement"
They may be new to you and us too (sort of), but they have been around for a long time.
Like so many food cultures we follow, the French have a wonderful food history that has been important in shaping how we eat. And now, food as a way of life is threatened by the advancement of, like here in the US, GMO seeds and the loss of “family” farms to severe changes in regulations on how we all make our foods.
These two nut oils we have actually carried before. We “lost” them awhile back and after much persistent sleuthing they are back-in-stock and well worth it!
Hazelnut and Black Walnut oils, when in good “French” form, are subtle, a quiet taste, and very flavorful. The light toasting brings the characteristics out of each nut, without an overpowering toasty flavor.
The black walnut oil has a very light nose. It’s toasty, with a light, walnut shell smell. To the tongue it feels like a light oil with a subtle taste of what is to come. The oil, once in the mouth, is like the tongue of the walnut. Gentle, flavorful, rich in essence without overpowering the buds.
As you may know, hazelnut has a distinct smell, but hard to describe. Breathing in with your nose over the mouth of the can, you get this hazelnut oily smell. It is quite unusual in that it wafts cleanly without any hint of the very light toasting the nuts get before pressing. To the tongue and mouth, it has a bit of a bitterness or edge to it. Though not disturbing or off putting, it in fact adds a nice edge or border to the flavor. Not in-your-face taste, the very quiet way of this oil is wonderful!
When used to make a vinaigrette, the nut oils seem to explode with flavor and you get a bit of the Périgord region of France atop your summer salad greens. These oils will seem to enhance the gentleness of a warm summer breeze across your face as you watch the sun set over the avocado trees ... pretty close to bliss!
Shop now for smooth French Nut Oils!
|
Easy relief from the
Dog days of summer.
It's hot and if your lucky, sometimes, just sometimes, it cools down enough to feel almost pleasant after the sun sets. Even here in the Northwest where most days are cool and cloudy, the heat becomes a bit monotonous!
So, cooling off and eating a treat of summer can be pretty special! And nothing says it like a good rich vanilla ice cream or a deep dark rich chocolate topped with a topping that pleases you!
Embellish that cool spoonful with a little crunch, like Cocoa Puffs or better yet, top the vanilla with Caramelized Cocoa Nibs. Not as sweet as chocolate, cocoa beans when sugared have just enough “sweetness & crunch” to turn you. Once you try it you will bee “coo-coo for cocoa nibs!”
Perhaps, Cocoa Puffs aren’t your thing, then, maybe Rice Krispies are. The light float crunch of the rice is pretty nice, yet a better flavor and crunch comes from France. You might know them as Feuilletine Flakes, and you might have used them as a topping to a cake frosting. But what could better in the summer than atop your favorite cone! Fill a bowl and twist and top ...
“Snap! Crackle! Pop!”
Shop now for Toppings!!
|
|
|
|
|
The Best Sunday
Is the Sundae you make!
If cereal on your ice cream is not your lucky charm, then you really need the classic topping from Bi-Rite Creamery in San Francisco. Known as Sam’s Sundae, it’s the combination of fats and just the right crunch that sends you over the top! Take the deepest, darkest chocolate ice cream you can find and love, drizzle Bergamot olive oil in an S pattern over the scoop and sprinkle liberally with flaky, crunchy sea salt and there you have it! One of the best sundaes on the planet, “It’s Magically Delicious!” (visit Bi-Rite when in SF, it’s worth the wait)
Shop now for Organic Bergamot Olive Oil!
|
|
|
| |
Recipe!
Tuna Caper Rice Stuffed Tomatoes. Stuffing almost anything with this recipe is good! Especially big tomatoes!
Meyer Lemon
Olive Oil. Shh! There is so little this year we haven't mentioned it ...
|
|
| Cooking Class! Booking August Classes Now |
Cooking Classes with Chef Pam - Cooking the Summer Farmer's Market Class
This is the time of year that the Farmer's Market is over-flowing with options, and recipes abound with the abundance of early summer in the Pacific Northwest.
Learn how to combine some of those lovely and delicious summer crops, with some fine pantry staples, to fill your family's summer table.
List of Recipes: Lemon-thyme Spring Crostini, Beluga Lentil Salad with Smoky Blue Cheese Saute of Kale, Spring Vegetables and Flageolet Beans Chickpea Salad with Einkorn, Arugula and Chive Dressing.
You will enjoy the foods created in class, plus appetizers, wine and lots of good conversation.
Visit the store everyday! (except Sunday)
Come try the news stuff if you haven't already!
|
|
DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
|
|
