Summer Parmigiano-Reggiano, Holiday Bounty has arrived, Taste of the Cakes! - chefshop.com/enews
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Big chunks or light and fluffy snowflakes
No matter how you cut it, Parmigiano-Reggiano is splendiphorous!
Whether making Parmigiano-Reggiano risotto or topping a mound of pasta; it all = Favoloso!
Whether you use a knife, a vegetable peeler, a Ilsa Grattalo, a butter curler or a microplane, Parmigiano-Reggiano is wonderful cheese to play with!
And only for a second time in our history (we did this last year) of Parmigiano-Reggiano have we figured out to offer it this time of year.
Along with all the holiday favorites, like Panettone, Panforte, Stollen, Uncle Joe's Mint Balls and even the cute little Italian candies, there is room for the savory sweetness of Summer/Fall Parmigiano-Reggiano.
These wheels were born in September of 2011, 39 months perfect! The crystals of tyrosine multiply after two years and keep appearing in this science experiment (that’s what cheese is) of proteins and fats trapped together amongst like kinds (other fats and proteins) to come together to make cheese. And as they get together, after time they start to unravel and in the process creating these wonderful tiny pockets of crunch.
Perfect for you to share with family and friends or to give as the perfect gift saying “you make good chemistry”. Totally, totally limited quantity. Order right away!
FYI - Did you know that more chemistry PHD's end up making cheese than any other job?
The Holiday Bounty is Now!
Holiday Favorites are Arriving! |
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Apricot & Chocolate
Started by three brothers in the 1930's, Flamigni continues to make their panettone in the main square of Forli, Italy in the Romagna region of Italy. Flamigni has a knack for not only making classic panettone, but putting scrumptious taste combination together that are hard to resist. |
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Candied Chestnut
Candied Chestnut Panettone! Think of Chestnuts and you can't help think of Nat King Cole and the vendors roasting on the corner... And now we think of this Panettone this time of year as the rain pours and snow falls! |
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Peppermint Creams
Chocolate and mint have been a classic marriage since 1674, when a fashionable London cafe invented the combination. These wonderful confections are slim rounds enrobed in dark chocolate with creamy peppermint centers. And not just any peppermint, either. |
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Joe's Mint Balls
Now here's a candy we support - delicious, pure mint flavor and only three all-natural ingredients! Uncle Joe's Mint Balls first appeared in Wigan, England in 1898. Over a century later, they have practically achieved iconic status. |
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Cocoa Powder
This dark, unsweetened cocoa powder is in a class unto itself. Pernigotti, the famed Italian chocolate maker, removes less fat from its cocoa (20-22% fat content), which results in a more intense and immediate chocolate flavor. |
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It's Oatmeal!
Add cocoa and you have dessert. Add kippers and you have dinner! Eat every day and you have your health! |
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Roasted Turkey Stock
Turkey's rich flavor makes it a great one to use for soups, sauces and stuffings, either full-strength (it's reduced 20 times) or with water to make a stock. Its more assertive flavor makes a nice change from chicken, especially in the fall - a great complement to harvest favorites like squash, pumpkin and beans. |
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Trappist Abbey
Even Fruitcake is great this time of year! 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. |
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Fig & Chocolate
Luscious Italian Christmas bread, studded with bits of chocolate and fig - but no raisins or citrus fruit. An amazing combination and a better value than the other fig and chocolate competition out there. |
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Flamigni Orange & Chocolate
Luscious Italian Christmas bread, studded with bits of chocolate and orange - without raisins or citrus fruit. Chocolate and Orange, an amazing combination - and definitely worth trying. |
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Just-in-Updates - What's coming soon |
 Thanksgiving Christmas Holiday Party!!
Every year, in the days following Thanksgiving we open all the cakes to sample (and a lot of other great foods get opened, too) so everyone who wants to can sample to their heart's content. With local importers and vendors there to serve up the foods it really is a festive party! Come chat about food or anything else ...
Mark The Date
Friday the 28th of November, the day after Thanksgiving, Saturday the 29th and Sunday the 30th!
Stollen for the Holidays
 Baked fresh weekly, even daily, Jean-Claude makes us this fabulous Stollen which is a runaway hit! Toast lightly and slather in butter and you have a treat you can eat. And you can eat as much as you want, since we will never run out! (We hope).
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This Weeks Recipes |
Potatoes au Gratin Recipe
This is one of my favorite recipes. If you know how to make a classic white sauce, the rest is pretty easy. The guys at the warehouse loved it -- a large baking dish disappeared in about 12 minutes.
Maple Cranberry Glaze Recipe
A perfect topping for a pork chop, a pork tenderloin or a chicken breast. Quick, easy and nicely tart.
Emmer and Garbanzo Soup
Combine two ingredients to create this thick and hearty soup that is perfect for right now. Takes time and a little planning, but pretty straightforward to make. Adapted from Chez Panisse Vegetables cookbook. Every cookbook and recipe from Alice Waters is worth having and making! And when in Berkeley go visit! |
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