Love at First Bite, a story, Capers in Brine, Colomba - chefshop.com/enews
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Love at First Bite
Chocolat Batons
It was love at first bite. Back in November we read the story of lost love of two old friends who revived their friendship, his for chocolate covered cherries and her, for the missing childhood memory of the American delicacy, peanut butter.
Though it was only planned for a short visit it was long enough for her to share her love and the reason why she remained in Paris.
And though he understood after tasting, why she loves so much, he chose a different path for his love of chocolate.
So many years ago it would've been a reason for them not to even have breakfast together but now that they were older, the differences were not enough to keep them apart.
The pain, (oh, shock a lot), was enough for him to want to stay and eat "French bread" for the rest of his life. And he was willing to accept her choice, the croissant, sans chocolat.
With such simple ingredients it is amazing that from one Baker's hands compared to another, the results can be so astronomically different. And one can argue that it is purely the butter (84% butterfat) that makes the difference. Ingredients make a difference and better is always better.
This is clearly not the case when it comes to a flaky pastry. In a skilled artist's hands the ingredients, including the butter and chocolate batons, meld together creating a creation like no other.
Ever wonder how Pain au Chocolat has those perfect rows of chocolate? It could be these spled’dish’ish chocolate batons! Not only are they perfect to add to any pastry, they stir a cup-o-joe nicely and just plain eaten-out-of-hand is perfect too. Even if Paris is not on your docket today, you can have love-at-first-bite at home.
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Shop now for Chocolat Baton!
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Moroccan Capers!
Non-Pareil in salty water and a touch of vinegar.
It's been a long time since we had these.
They are my favorite, not for taste, or even quality, though I am not sure I can tell the difference like caper aficionados do. They are mine because they are the very first I ever really used in abundance so many years ago.
These have all the right elements; salty, flavorful, interesting.
But the very best part is that they are ready to be spooned out and added to any dish you might desire. From finishing a pasta or a chicken casserole there's no rinsing or soaking before you use them. That means pull them from the refrigerator, spoon and use!
Perfection! You can't go wrong with these.
Get your easy capers click here!
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Extra Virgin
First Press, cold press from all over the world are here. Most come from single family orchards.
Chutneys
Topping cheese to your favorite cut of meat, chutneys are versatile and full of complex flavors. Click to see our selection.
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| Cooking Classes for April now available. |
Cooking Class Spring into Spring Farmer's Market
This is the time of year that the Farmer's Market is just begining to produce fresh, young fruits and vegetables - giving us hints about the abundance of early summer in the Pacific Northwest. Learn how to combine some of those lovely and delicious summer crops, with some fine pantry staples, to fill your family's spring table. List of Recipes: Lemon-thyme Spring Crostini, Beluga Lentil Salad with Smoky Blue Cheese Saute of Kale, Spring Vegetables and Flageolet Beans Chickpea Salad with Einkorn, Arugula and Chive Dressing
NEW Store Hours
Monday thru Friday, Saturday 10AM to 5PM.
NOW open Wednesday and Thursday until 6PM
Sip your espresso and sample the Colomba! Come on down if you're in town. Bring the kids and get a Zebra bank, while supplies last.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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