Crunchy Stir Stix - White Asparagus, Parmigiano-Reggiano, Rockwell Beans - chefshop.com/enews
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 Crunchy Stir Stix
White Asparagus
Open the jar and you look down on a grouping of the ends of the white asparagus.
It’s pretty.
When you remove the first one (and subsequent as well) your nose is wafted with the smell not so much of asparagus, but of the juice in the jar. It’s surprising as the nose does not detect an odor until you raise an asparagus up. It’s as if the White Asparagus was sleeping and is now awakened, ready to dive into the next Bloody Mary.
Now, for me it is not about the “drink” but about the flavor (it’s good,) and about the crunch, (well it’s very good.) Take a bite and get a crunch. Not soft and mushy and not stringy. You can still detect the fibers if your paying attention, but never enough to leave a feeling of being stranded.
Use as a stir stick or include in a party plate for the Superbowl gathering. Feeling guilty about eating them straight out of the jar? Them wrap them in Prosciutto di Parma and you have a well rounded dinner! Remember, don’t waste the liquid as you can drop it into the next drink you mix!
Shop now for White Asparagus!
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Willowood Farm Rockwell Beans
My most Favorite Bean
It might just be the best bean on the planet. Nice, firm flesh, and, even with a good soaking and a healthy baking period, they keep their shape and their flavor! And that's not the best part! It's because they kinda taste like bacon...
So in this recipe we add a good smoked thick cut bacon to emphasize, enhance and add a bit of salt to the mix. Along with the ground beef this Bacon, Burger, Baked Bean Recipe dish is good.
Stop short of making all the liquid go away, (make it soupy) and the beans will stay whole and won't break down. As soon as the beans can be eaten that's the time to pull the dish from the oven.
Very limited supply this year as the crop was very small. Limit one pound per customer.
Click here for Rockwell Beans Bacon Baked Beans Recipe!
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Summer!
40 month aged Parmigiano-Reggiano
It's summer again. If your missing your cheese, this is the time to get on board and order up. We don't expect to see the winter until spring.
Confused? We are talking about Parmigiano-Reggiano and the seasons they come in. Right now we have a 40 month cheese that is full of crystals of tyrosine. That's the crunchy bits you find in the best tasting Parmigiano-Reggiano.
How good is it and can you really taste the difference? The other day we were invaded, don't be alarmed, by a dozen or so teenagers of all sizes. Most towered over me (that means they eat a lot) and all we had to feed the horde was some test pasta from Italy, a red sauce for some, Katz December's Oil (they had been here before) and all wanted that "cheese" we have! Freshly ground and they were ecstatic!
And though it was a successful Murder Mystery Party set in the 30's, the best clue to how good a good Parmigiano-Reggiano is the response from the hungry horde!
Order up and reserve your cut of cheese! Limited number of wheels. We expect the Winter Cheese to become available end of April.
Shop for the Parmigiano-Reggiano of summer!
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Horseradish
Mustard and horseradish! What a perfect combination! Smooth with a punch!
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Cooking Classes for March now available. |
Cooking Class Hearty Hungarian!
Hungarian Cooking like other eastern European cooking is hearty, homey, and satisfyingly delicious - just what we need to warm up a cold, gray Seattle day. Chef Erin, a third-generation Hungarian American, learned to cook from her grandmother and will share Grandma Rose's recipes for Korozott (Hungarian Cheese Spread), Cucumber Salad, Goulash, Chicken Paprikash and more.
NEW Store Hours
Monday, Tuesday, Friday, Saturday 10AM to 5PM.
NOW Wednesday and Thursday Open until 6PM
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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