Red Black Golden Quino,a Honey Blossom, New Pastas - chefshop.com/enews
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Red - Black - Golden
Quinoa - as easy as boiling water!
Why eat red, black or white? Many articles debate this at great length. Almost all come to the same conclusion that the only difference (between the options) is to choose which color makes a prettier plate for dinner.
And it is true, red quinoa and black can make green and yellow veggies “pop” on the plate! But the often stated conclusion that white (and for that matter all quinoa) are the same isn’t quite true. Not only does taste vary between white (or golden) options, red and black might just be the best option.
Research has been showing that the more color in your food means more good stuff for your body. And in this case it appears that quinoa with color has about 15% of your “daily requirements” for Riboflavin.
Not sure you should care about Riboflavin? Otherwise known as Vitamin B2, this important vitamin often helps keep the painful red tongue, cracked lips, itchy bloodshot eyes, and cracking mouth corners away. It is also believed that a deficiency of Riboflavin effects the blood and the ability to absorb much needed iron for your body resulting in a cascading of potential evil issues.
Now should you go out and only eat red or black quinoa? No, of course not. You get vitamin B2 from many food sources including dairy, eggs, green leafy veggies, nuts and legumes.
Keep in mind that Quinoa is fibre healthy, has iron and magnesium and antioxidants. It is a complete protein (amino acid rich) and is a great food for gluten free, vegan eaters. Because it is such a superfood you should make sure it works for you.
But the very best reason to eat this seed (not a grain) is that it as easy as boiling water! The very basic, basic cooking instructions are; 1 part quinoa to 2 parts water. Boil water, then rinse quinoa to remove the natural saponin (natures bug repellant), add quinoa to pot and then simmer covered for about 15 minutes. Wait for the seed to unfurl and it's ready!
Remove from heat and let sit covered for 5 minutes, fluff with fork and make a dish. It works well with just about anything, from pasta sauce to veggies and protein.
Shop now for easy cooking 'keen'wah!
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Big Island Bees Organic Honey
Wilelaiki Blossom
In the world there are just a few places left where pesticides are not the norm. The island of Hawaii (the Big Island) is one of those places. And the honey from the island is special!
Wilelaiki Blossom, the Christmas bush or Brazilian pepper is a green leaf tree or Evergreen shrub with red pepperberries. The flower is quite small. Considered an invasive plant, it does well in "disturbed" areas.
Almost complex in its flavor the honey is floral, sweet, and with a bit of spiciness. Wilelaiki Blossom honey is naturally matched with many cheeses. Light amber color drizzles nicely and enhances a dish as you want. Not too sweet as honeys go, this 47 ounce jar is just the right ratio of pennies to honey!
Click here to shop for Wilelaiki Blossom Honey.
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New Shapes and Types
Pasta made from grains grown in Italy
New pasta comes in all shapes and sizes.
We are adding new pasta these days, tasting new ones almost every week. And when you taste this many pastas you really start to taste the difference!
Each pasta we try must meet a few simple requirements. Grain grown in Italy, bronze dies to shape the pasta (or hand made), and a shape that doesn't overlap or is unique enough from others. It must get the taste test response of a 12 year old palate that says "More please". And pass the "bite" test of a pasta cooked al dente with a pleasant, chewy feel and not a floury, uncooked taste.
We also try to pair the pasta with the best match of a sauce (heavy, light) and make sure it passes the butter test, the olive oil test, and the "red" sauce test.
Here are the most recent additions. More on their way! Happy Spring!
Try new shapes of Pasta!
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Apricot Vinegar
Etruria's apricot vinegar is raw and full of mother! Enhance fruit, deglaze a pan, top some meat or add to water. Old ways of Umbria!
Meyer Lemon
Katz Meyer Lemon olive oil is awesome! Our last shipment has arrived. When it's done, that might be all there is until next year! Perfect for the holiday!
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| Cooking Classes Booking April now! |
Cooking Class The borders are down; so cook Cuban!
Do you think Cuban food is spicy? Wrong! Cuban cuisine has its own unique set of full-bodied flavors influenced by the mix of cultures, including African, Arabic, Chinese, Portuguese and Spanish. So, whether this is your first taste of Cuban cooking, or you've been enjoying this cuisine for years, you won't want to miss this class! Chef will share some Cuban Classics like Tostones (Fried Plantains), Moors and Christianos (black beans and rice), Rope Vieja (shredded beef), and Flan.
Store Hours
Monday thru Saturday 10AM to 5PM.
NEW Extended Store Hours on Wednesday and Thursday Open until 6PM
Last of the Colombas! Come in and sample them today!
Large Main Parking lot now to the north of the shop.
Only 100 steps to food heaven.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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