The Shape of things to Come, Helicopter Pasta, Oatmeal Back in Stock - chefshop.com/enews
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Helicopter
The Shape of things to come
A bite of Elicottero is like a whole world of memories of all the pasta dishes you have had in the past. Either good or bad pasta, the memory is strong; stronger than perhaps the dish itself.
And as our skills are refined in the kitchen, or is it evolution, our standards go up, including something as simple as basic, dried flour reheated in water. It’s the memory of a pasta shape that would twiggle and move on your plate and then in your mouth!
That’s when you first realized that spaghetti was just one shape and that pasta actually had a purpose well beyond being a vehicle for a cheap tomato sauce from a can.
Good pasta, good shapes call for an “accompaniment” to match. And a good match with this shape might be tomatoes, bacon crumbled, slices of summer parmigiano-reggiano, and a dusting of the same. First cook and then toss in olive oil laced with garlic. Add the pasta for a quick swish and then top with the above. Eating it all in the skillet is best.
Really, any favorite sauce will be happy to live within the curls of the Elicoterro, meaning helix, coil, spiral, wing, or helio-copter. Pasta is on its way back up the food chain as a creative solution on the plate. And when a pound used to feed two it now can feed an army.
Look for more shapes to come.
Shop for a wonderful ride with Helicopter Pasta!
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This Bark has just the right Bite!
Fabulous Organic Ceylon Cinnamon from Hawaii!
Open the bag, put your schnoz inside and take a big whiff ... "ooh-la-la" to quote Grace Potter. This is what you expect, this is what you want, this is and I mean, IS, cinnamon.
Look at the bag and see a tree, see the bark and wonder how it can be, something like this is so de’lish’iss’ee! Break a little loose, pop-it-in-your-mouth and in a second or two the cinnamon tingles your tongue and the flavor imparts, leaving an eidetic memory.
Freshly cut from a small stand of trees in Hawaii, when it comes in like this, we jump for joy as it reminds us why we chose it in the first place. The man who planted the trees to harvest, chose Ceylon for its good health properties, its chemical properties and also for its “taste”.
It's thick bark, so it's a grind it your own kind-of-food. But it is so worth it! Freshly ground cinnamon is like nothing else!
Click to add some bark to your next dish!
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Oatmeal is Superfood!
The best Oatmeal! Organic from Scotland.
Every list of “super foods” has oats near the top. You’ve seen the commercials - eating oats is known to lower cholesterol and improve cardiovascular health. Oats are an excellent source of fiber. They even help stabilize blood sugar - at any time of day.
The unusual flavor and texture of these amazing oats may be attributed to the final drying process, carried out in the old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today. The oats are dried in the kiln for four hours, during which time they’re turned twice by hand shovel. It is this very specialized process, perfected by the miller, which makes the flavor and texture unique.
The distinct oat grains are then stone-cut into small pieces - smaller than Irish "steel cut" oats - thus the name “pinhead.” Unlike “old-fashioned” oatmeal, they’re not steamed and rolled flat.
It's back in stock this week and it's a small shipment. We are ordering the next shipment, but normally can take a few months. So order up what you need!
Click here to order your supply of breakfast, lunch & dinner!
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Sacred Sea
Tuna humanely caught, gently cared for, and west coast albacore has been tested to contain at least 60% less mercury than other typical canned tuna.
Shoyu - Aged
Creating great soy sauce is an art form as much as it is a process. Like a great Balsamic, "shoyu" aged to perfection is night and day different.
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| Cooking Classes for March now available. |
Cooking Class - Asian Fusion Cooking!
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......
NEW Store Hours
Monday, Tuesday, Friday, Saturday 10AM to 5PM. And don't forget way more parking in the flat gravel to the north.
NOW Wednesday and Thursday Open until 6PM
Every week we "open" the newsletter for you to try!
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