Pickles to Tickle your Fancy, Real Pesto, Tree Honey - chefshop.com/enews
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 Not your average Pickles
These pickles will tickle your creativity!
Perhaps you have heard about Chef Renee Erickson in the local paper in your town as she has been getting “great” press just about everywhere. Or perhaps you have her cookbook, A Boat, a Whale & a Walrus (which feels wonderful in the hand like you want a cookbook too) and have had great success making something from it.
Renee’s food is wonderful, approachable and achievable at home through her cookbook. Perhaps the easiest way to have success in the kitchen is to use one of her Boat Street Pickles pickled fruits.
"Pickled" is a good word to some, and not so much to others. What we like about Chef Renee's pickled toppings is that they are complex, have tons of personality, and best of all, they play well with others - other foods that is. When you top a luscious goat cheese or a fabulous giant mushroom, you have goodness on a plate! Boat Street's "Pickles" inspire you to play!
Click each of the “Pickles” below to see how and where to use them. You might be surprised!
If I had a favorite today it would be the Pickled Raisins, but that might be because I have a few smoked pork chops ready to be shared.
Boat Street Pickles Pickled French Plums
Boat Street Pickles Pickled Raisins
Boat Street Pickles Pickled Apricots
Boat Street Pickles Pickled Mission Figs
Shop now for Pickles of the glorious kind!
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Pesto alla Genovese
This is why pesto is great!
Or, not all pesto is the same
Pesto has only taken root in North America in recent history, becoming popular in the 80's as a grocery store item. One could speculate that the ancient Romans, who made and ate a paste of cheese, herbs, salt, oil, vinegar, and nuts are the originators of pesto.
The nucleus of modern day pesto started in North Africa and India, when basil became the main ingredient. Basil pesto took hold in Provence (as pistou) and in Liguria (as Pesto alla Genovese). In the 1860's a recipe for pesto with basil is published in La Cuciniera Genovese. Then the recipe travels with the immigrants to the New World.
The Italian style pesto was introduced to a much wider audience when Italian immigrant and University of Washington Professor Angelo Pellegrini's pesto recipe was published in a 1946 issue of Sunset Magazine. The recipe consisted of a little bit of this and a little bit of that, with no precise measurement.
This makes sense when you think that pesto, which means to crush or bash, is a combination of just a handful of ingredients mashed together. You can see how you might want to add a little more or a little less of one thing or another to match your palate.
To make a typical pesto, you crush fresh young basil, Italian pine nuts, add Parmigiano-Reggiano, sea salt and olive oil. (The Silver Spoon New Edition. )
That's all it takes; a mortar and pestle, elbow grease, and you can make your own. Or, you can use a food processor, though the results are less textural and more mushy, like a moist paste.
Today, using what is considered the best for Pesto, basil from Genoa, "Basilico Genovese" is protected by the European Union with the Denominazione di Origine Protetta or the DOP designation. Pesto alla Genovese is an excellent representation of the quality the company still produces today, more than 60 years after its inception.
Think simple, Trofie pasta with pesto and Parmigiano-Reggiano. Done!
Get the Pesto the way you want it to be, click here!
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Chestnut Honey
Etruria honey from Organic Farming
Chestnut honeys abounds all over Italy. No two are alike, each with their own unique complexity. From color to viscosity the honeys change from microclimate to microclimate. Almost all have a much darker complexion than many honeys, often an indication that it has more antioxidants than lighter honeys.
Tree Honey, that is, honey from trees' flowers are mostly sharper, to some they seem to have a bitter edge, to others that "bitterness" is the character that gives this chestnut honey its lovable personality. We have had honeys come and go in life, but Guiseppe's Etruria Honeys are part of our family of honeys.
This is the kind of honey that is meant to pair with others who also have a strong personality. If you think honey is only meant for your cup of Salad tea, then this honey is not for you.
This is the kind of honey that stands out to top a rich cheese like blue or harder aged cheeses like Parmigiano-Reggiano. Or drizzle and marinade protein like lamb or pheasant. Even in cookies and some cakes it will shine! Bread and butter can work, but think thick heavy bread and a rich butter and you can add the taste of honey to your life!
Chestnut honey is fabulous, shop here!
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Ten Year
Balsamic Vinegar that is aged to give a sweet sharpness that is a favorite!
Chestnut Vinegar
This vinegar starts with the meade from the Chestnut honey! It is awesome!
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Cooking Classes for March now available. |
Cooking Class - Spring in Spain!
Looking for a some fresh ideas for Spring? Join Chef Erin and savor the great food which Spain is famous for, olive oil, juicy tomatoes, spicy chorizo, piquillo peppers and smoky paprika. Menu will include: Patatas Bravas (Spicy Potato Bits), Ensalada de Esparragos Sobre Piquillos (Asparagus Salad with piquillo peppers), Mojete Huertano (Roasted Tomato Salad with Olives, Eggs & Tuna), Gambas al ajillo (Garlic Shrimp), and Tarta de Santiago (Almond Cake).
NEW Store Hours
Monday thru Friday, Saturday 10AM to 5PM.
NOW Wednesday and Thursday Open until 6PM
Colomba is open and ready to try! Come on down if you're in town.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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