Mythical Powers of Garlic - keeping Vampires and Mosquitos away, Healthy Sweetness of Sugar, Family style Harissa - chefshop.com/enews
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 The Mythical Powers
of the Ever Pleasant Garlic
Do you remember STP? The great car racer Andy Granatelli's oil additive that, when diagnosed, was just another oil that shouldn't work. But in practical use I know it worked. We had a Mercury wagon that made a horrendous noise (it needed a valve job) when it ran for more than a couple of hours at a time. We had the option of replacing the engine or run a can of STP every once in awhile. We chose the STP.
Modern medicine allows for the replacement of almost any part on our body now, though I don't think the results are always better than your OEM parts. And, like STP, it's what we put into our bodies that can make it all run better - even if conventional science says we're wacky.
Garlic is known in legends, as well as in practical life, as a healer and cure-all for many ailments. For improving one's health, including coronary heart disease, high blood pressure and various fungal infections.
I am not sure if these medicinal claims are true, but as a tasty ingredient it is one of my favorites and essential in so many recipes. Hated by many, but loved by more. Its popularity has spawned thousands of restaurants with the word "garlic" in their name.
Health claims aside, science has tried but has not been able to disprove that garlic repels vampires. It does appear, however, that a clove a day will keep mosquitoes at bay!
I have, in my lifetime, had a few crazed friends who ate so much garlic they always had a special "aura" about them. They believed that the garlic kept colds at bay. I have to say, I never knew them to get sick....I had at least one friend who was sure it warded off evil. I wonder if they ever got bit....
Choose one or many, they are all different and share their mythical powers with you!
Shop now for the powerful Hardneck Garlic!
 
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 Okinawa Kokuto
Pure brown sugar from sugar cane!
Okinawa Prefecture is the southernmost in Japan. It consists of hundreds of islands and is hundreds of miles (600) long. The islands are subtropical with hot summers and mild winters, and plenty of precipitation.
This climate is perfect for sugar cane and on the islands, it is still grown and turned into artisan sugar.
The sugar cane is harvested and then squeezed to extract the sugar water. It is then placed in kettles and boiled down. The mixture is raked to remove the impurities, and by the fourth kettle the sugar has become concentrated and is now more like candy.
Not solid or hard, it is soft and crumbly with a wonderful sweet taste.
It has a texture like maple candy, with a flavor that has hints of licorice, light muscovado, and a tinge of molasses. A complex, multi-faceted sugar. It is not small grains like white sugar, but is rolled out into sheets and then cut into small squares.
Okinawa Prefecture is known in Japan for having good health. And they consider their diet of seaweed, tofu, pork and this pure brown cane sugar to be key ingredients to their diet and long life.
Shop now for Okinawa Kokuto Brown Sugar!
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Taste This!
Villa Jerarda Moroccan Harissa
Harissa is not one of those condiments that has only one recipe to be authentic. In fact from town to town, region to region it can vary a little to a lot. From texture to ingredients, and how hot or not too.
Here in this jar is Mehdi's mom's recipe. Authentic to his family, he strived to recreate the results as if it was made at home in the kitchen. After three years of development and much trial and tribulation it arrived. Made in small batches every week or so for the local chefs, we benefit with small shipments as well.
It really is great to find amazing tasting products. It is even better when you know it's special. And, when you sample it in the store and the reactions you get are,
"I love the heat of Harissa. Hey this isn't that hot. Wow what great flavor!"
"Hot isn't really my thing. Ooh, this Harissa is really good!"
Along with lips and tongue smacking, "hmmmm".
We love the smooth feel and robust flavor. It's a good sub for ketchup on a burger. Not overpowering pepper heat, it is a flavor enhancer. This is one of those creations that's just plain good!
Shop now for Harissa!
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Recipe!
A cake where its key ingredient is olive oil and citrus. Be sure to use great olive oil and you will be happy you did!
Fruitcake
It's not just for winter! Freeze it, slice it, whip cream!
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Cooking Class! Booking September Classes Now |
Cooking Class - Small Plates and Appetizers Class
Be prepared for any pot-luck or holiday meal, or throw an appetizer party this year -- after all, "small plates" are all the rage. Add to your repertoire with five easy recipes from Pam's list of quick and easy, go-to hors d'ouevres.
She will show you how to make Balsamic Cherry and Chèvre Crostini, Tomato Bread Salad, Lamb Kofta with Spiced Yogurt Sauce, Greek Potato salad with Preserved Lemon Vinaigrette, Yuzu Kosho Tuna, Snow Pea and Radish Salad on Sesame Wonton Chips.
Five fool-proof winners that are simple to make and guaranteed to please.
You will enjoy the foods created in class, plus appetizers, wine and lots of good conversation.
Visit the store everyday! (except Sunday)
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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