Why anchovies are Umami, Why Lentils are the Base for jumping off for better meals - chefshop.com/enews
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 Umami
Anchovies are Packed with it!
There are 144 different versions swimming around in the warm ocean waters all over the globe. By the time we consume these little fish, who rarely grow larger than 4 inches, they start to blend together without distinction. But be forewarned, not all cans, jars, or other vessels contain the same finished results.
Anchovies are cured (they are being transmogrified) by layering them alternately with lots of salt in barrels. This process creates a liquid called Garum, the original fermented fish sauce of the ancient worlds like Byzantium, and also creates the anchovies we know and love. After many months of curing, the little fishies are packed in salt or oil to be used in dishes around the world.
These little babies explode your palate with an amino acid!
This amino acid we affectionately call Glutamate and it is naturally found in foods like tomatoes, Parmigiano-Reggiano and kombu. Naturally high in levels of glutamate, Inosinic acid, and guanosine monophosphate, you have what is called today Umami.
The anchovy is one of the ingredients that exemplifies and exudes umami!
A good anchovy fillet is worth eating “straight up” on a saltine (cracker). The plain force of salty fish is a good taste.
But caution is important; a not well preserved anchovy can be mushy (bad sign), fleshy feeling (meaty is better), and overly salty (like a mouthful of salt). Sadly it is an all too common occurrence with the cheap stuff and why so many of us wrinkle (squish) our nose in distaste.
There is a belief out there that quality, when making anchovy butter, Bagna Cauda or salade nicoise, makes no difference, but we beg to differ.
We have found that better is better from the taste, to how it feels, to how long it will keep in the refrigerator and can be the difference between success or not in the kitchen. Kept covered in salt, salt packed should keep a good long time!
These little Ortiz Anchovies are perfect for the palate and plate. Bring your “packet” of crackers or a couple of slices of a fresh baguette. Place or spread lightly and you have a lunch fit for an Emperor of Umami!
Shop now for the taste of Umami!
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The Seven Reasons to eat Lentils
Eat Lentils Be Healthy
We love Lentils and they are only a little more work than boiling frozen peas.
You can, at a minimum, just boil and eat them. Or to "dress them up", simply garnish after cooking with almost anything. They keep for days in the refrigerator so it is a great Sunday dish to eat in different ways all week.
The seven reasons why lentils are awesome!
1) Quick and easy to cook
2) Low in calories; one cooked cup is about 230 calories
3) Heart Healthy
4) Lowers your cholesterol
5) Improves digestive health; high in insolubles fiber
6) High in Protein; of all nuts and legumes, lentils are the third highest in protein
7) Good source of iron.
Check out the base recipe here. Use it as the "plate" by placing a nice broiled fish on top. Or simply add to a nice winter soup.
Check out the Base Recipe for lentils here.
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Taste #5
The original Umami Paste. You know and love Bomba! The amazing refreshing tomato in a tube, this is the same but different. Umami paste (anchovy) in a tube!
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Cooking Class Asian Fusion!
Chef Pam has a catalogue of amazing recipes that include some classic and not-so-classic asian ingredients -- like Yuzu Kosho, Classically fermented Shoyu, light soy sauce, cherry wood smoked sea salt, tamarand paste, coconut milk, and more. Pam hasn;t finished deciding what she is going to make, but from past recipes and cooking classes, I have a feeling it's going to be AMAZING! Check back later for more details -- but don't wait too long, because Pam's classes tend to sell out quickly. So maybe you just have to take a leap of faith......
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