Organic Bamboo Rice, Cocoa Butter, Hardneck Garlic - chefshop.com/enews
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 Bamboo Rice
Healthy and green too!
This organically grown short grain white rice is infused with the “juice” of the bamboo leaf and hence the soft green color. Short grains of rice are often sticky by nature and by adding the additional moisture into the grain it creates a sticky rice somewhere between sushi and jasmine rice.
Think of this rice as being different. The light pale green color hints of the ever so lightly presence of chlorophyl in the flavor. Enhance the rice with green peas, or mix with black quinoa to make a dish that can dress up a plate. Add a bit of saltiness to the rice with a super fine one or shoyu. Short and sticky makes it a good one for sushi too. It's easy to roll your own.
China throughout history has used the bamboo plant for medicinal reasons. The leaves and the juice extracted have a long list of long words that are good for you, mostly related to the “green” goodness of plants. There is some indication that it has properties to help in digestion and inflammatory gut based issues.
I expect it is true, though I am not sure if the amount of bamboo rice you would need to consume would all but counteract the benefits of gut freedom! The addition of the bamboo juice can add as much as 10% fibre to the rice.
Cook like any rice (in a pot water to cover by same depth of the rice, bring-to-boil, turn to simmer, cook down and then fluff with a fork) or you can also cook it by steaming it like you would a hand rolled couscous.
Shop now for Bambooooo rice! Just in time for Halloween
 
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 Cocoa Butter
The secret ingredient for baking and chocolate
There is a bit of confusion between cocoa butter and white “chocolate”. They are not the same thing. Differences come down to ingredients. Simply cocoa butter is 100% cocoa butter, the “milk” of the cacao bean, not of the cow. Along with the powder it is one of the two main “harvested” elements of the cocoa bean. "White" chocolate on the other hand has additional ingredients.
Once separated the cocoa powder and cocao butter are brought back together in various percentages along with sugar to create chocolate. This creamy colored vegetable/seed's fat is a complex one. It is effectively a good one when combined with its sibling cocoa powder. (dark chocolate).
Add this “butter” to enrich your chocolate, to smooth out a “finished” truffle, or when mixing with cocoa powder into your favorite holiday cookie. It also mixes very nicely into gluten free and dairy free deserts!
Cocoa butter is also used in the world of cosmetics with the reported ability to remove wrinkles. There appears to be no proof that this oil is better than any other oil slathered on your face!
Shop now for cocoa butter chips!
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Organic Hardneck Garlic
Five Species - the last of the garlic for the year!
The subspecies;
Racambole:
Rocamboles are known for their large, easy-to-peel cloves, and their warm and mellow garlic flavor. They all have a medium heat and a sweetness that other subspecies don't have. Varieties include: Killarney Red, Yugoslavian, Bailey Roc, and Spanish Roja.
Purple Stripe:
Purple Stripes are distinguished by, yes, their purple and white striped skins. Purple Stripes are particularly excellent baked; those in the industry know that they often win the baking taste-tests. Their flavor is noticeably hotter than the Rocamboles. Subspecies include: Chesnok Red, Purple Glazer, Persian Star, Belarus, Yugoslavian, and Brown Tempest.
Porcelain:
Porcelains tend to have the fewest and largest cloves - these are the ones Chuck was talking about when he compared them to golf balls! These are all pretty much on the hot side. Porcelains include: Music, Romanian Red, Vostani and Georgian Fire.
Asiatic:
Along with the Turbans, Asiatics are the spiciest of the garlic varieties. They are usually harvested early, and have a relatively short storiing life. 4 to 12 fat cloves per head. Asiatics include: Asian Tempest and Japanese.
Turban:
Like the Asiatics, Turbans are very spicy when eaten raw. Some of the first to be harvested every year, Turbans also have a shorter storing life than some of the other varieties. Usually 6 really big cloves per head. Turbans include: Xian.
Shop now for the final rush for hardneck garlic!
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San Marzano!
Time to make a big vat of tomato sauce for a party of pasta lovers.
Curry Mustard
Add some honey and you have a glorious sauce to pour like ketchup, just better!
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Cooking Class! Just a few seats left in 2014! Sign up now for January 2015! And what a gift of cooking to give! |
Cooking Class - The Big Night: Classic Italian Class
A classic movie and classic Italian food -- all from the movie, "The Big Night". Don't miss Karen as she shows you how to make some traditional Italian dishes straight from "The Big Night" -- but will also show you how to make them even better and more delicious than what you see on the big screen. Note: we are not showing the movie, but we are going to eat the food! Watching "The Big Night" is not a pre-requisite -- but it's highly recommended -- because it a great food flick. This is a new class - so the menu for the evening coming soon!
Visit the store everyday! (except Sunday)
Coffee is back! Come in for a shot! We're lonely ...
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