Spiced Up Cherries, Perfect Tuna, the best sweet Treat - chefshop.com/enews
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 Pickled Cherries
The best of Boat Street Pickles
What a wonderful nose you get of spices when you open the jar and take that first whiff. A tingle in the nostrils and an overwhelming desire to identify all the spices that are hidden inside take over your senses.
A turn of your hand and you will see the 14 key ingredients which include cardamom, cassia chif, nutmeg and cloves.
Then when you scoop a spoons worth you find it is a dark rich color. The first taste reflects the same. It's a deep tangy with moments of sharpness. Vibrantly rich, full of mystery as the spices come out and then recede as the next spice makes itself present.
Full of character these pickled cherries seem to be the perfect carrier for this paradisiac combination of spices. Sweet, but not too sweet; it's as if the first taste has one flavor and when you bite into the cherry another flavor evolves into another explosion of wonderfulness.
It might be pickled, these pickled cherries, but this is one pickle jar that is spoon ready.
Chef Renee recommends grilled duck breast or vanilla ice cream. Barring the fact that you might not have a duck quacking about I'm sure a grilled chicken breast or even a good pork chop would be the perfect match. Since I don't have either on hand it will have to be vanilla ice cream instead. Though my spoon is working just fine ...
Shop now for spiced up Pickled Cherries!
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As do Mar
Fabulous Tuna in olive oil!
A few weeks back, in the midst of testing piles and piles of new pastas we were invited to a friend's house for dinner. The question was, what to have?
I suggested pasta made five different ways. I was getting tired of trying pasta.
My friend was all over this as she didn’t really want to cook as the week came to an end. Pasta would work because the kids could have the basic “red” sauce made with a can of San Marzano’s (crushed with a potato masher once hot), red pepper flakes and 3 cloves of garlic.
And thus we were free to try anything. The only criteria I had was different pasta “types” and all would be finished in a frying pan.
After low heat frying up a full head of garlic in olive oil in a small frying pan the pasta was added with some of the now flavored olive oil. Twisted and turned the spaghetti was sprinkled in capers and then plated. Topped with a grind of Parmigiano-Reggiano and a flourish of crispy garlic. Perfect!
Did I forget to mention the tuna? Add tuna to the top crumbled and the pasta is complete! And in our mind there is just one tuna that is perfect for crumbling on pasta (an awesome combination by the way) and that is As do Mar. Open the can and your eyes fill with the site of beautiful tuna in olive oil! This is one of our all time favorite foods!
Our guest of honor had it on the side and loved it more than the pasta!
Eating tuna (or any cold water fish) is filled with great fatty acids which is all about keeping our brain from wrinkling up! And let’s face it, we don’t want wrinkly skin when we look in the mirror (I am getting rid of mirrors) and we really don’t want a wrinkly brain! So from tuna to anchovies to salmon it’s easy to top pasta at least once a week!
Shop now for one perfect Tuna!
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Why is Pooh Bear so Sweet?
He Eats lots of Hunny!
Honey is some gooey goodness that every cupboard and every diet should include in some big or small way! Its health benefits, both tall tale and real, are as sticky as honey itself. Winnie the Pooh is 101 years old and looks pretty much the same today as he did the day he was created and now speaks 40 languages - think about it! Though we don't recommend having a diet of just hunny, its longevity is legendary!
A food that seems to last forever; jars thousands of years old have been found with honey inside that is still sweet! As an assimilable carbohydrate compound, it is considered to be a positive helper for your body. A super food, honey helps fight unwanted entities with its great germicidal qualities. Its natural biological composition appears to be why it can last so long.
Honey is a great way of getting sweetness without the potential negative effects of refined sugar. Use honey as you would sugar, but watch out for overheating as the honey performs best under low heat. Because it starts as a liquid, it might add to your baking time and in some cases, like when making cakes, decrease the amount of sweetener needed in your recipe. It's considered to have twice the sweetness of sugar, so you can use half the amount, if you like.
We have A Bear's Guide to Cooking with Honey here.
And and article about What Honey Can Do For You here.
Shop for some wonderful honeys fit for a bear!
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Agro di Mosto
The everyday everything balsamic vinegar to have always on hand.
Fruit Noir
Wow, what a unique oil! Perhaps the most olive oil tasting olive oil.
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