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Fresh off the presses - Villa Jerarda Chermoula and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Baby, you're gonna luv this! Gee Willikers Batman—this is one tasty treat! Holy Toledo Ohio! Though there is not a lick of meat in here, the instant memories evoked are every great smoked, grilled or BBQ protein you have ever had! What a masterpiece of delicious flavor! And as your flavor mind comes up with a zillion ideas of what to do, your confidence soars and you feel perfectly in control of your next masterpiece! To the nose it reminds me of an olive tapenade with a twitch of tomato and a myriad of spices including cumin. And to the mouth, wow, it is not what you expect. The spices mix together, and to your palate the cumin and the paprika stand up. On the outside of the inner walls of your mouth is the garlic. With a smoothness of a delicious sauce there is the preserved lemon that is just right, providing a little chew. Complexity revolves in your mouth, but the finish is complete & simple! Think tomato as the carrier or support, then the olive oil washes through with the olive flavor bringing with it the cumin & paprika. And topping it all, like any good herb, parsley and cilantro open up and bring the garden. The preserved lemon is identifiable, yet not overpowering at all! What a mix! As the flavor finishes, you feel like you are eating all of Morocco in one spoonful! Easy to use and spoon ready! Shop now w/introductory pricing - Chermoula - click here! |
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 Chermoula (cher moo lah)What is Chermoula? So many things, it is, and its uses vary from a marinade, to a sauce, to a dip. And from the many unlimited uses it evokes, it has exponentially more recipe variations! Every cook, chef, home, and region has its own version in North Africa. The most common recipe in the big cookbook in the clouds will be with cilantro and parsley as the main vehicle. And along with key spices, cumin and paprika, the variations abound. Mehdi of Villa Jerarda is based around the ever perfect tomato, melding the flavors of Morocco and packing it all into one jar. With Moroccan roots, it is full of flavorful fun, not spicy and not offensive at all! One taste and it will remind you of some dish you’ve had before. Chermoula evokes the best from your fish dish, pimp up you Pil-Pil shrimp recipe, or simply join hands with your favorite tuna fish sandwich! Add it to your favorite vegetable tangine or dip your cold veggies! It is so easy to use! Robin says “Holy Mackerel Batman! This Chermoula is supernacular!” Shop now w/introductory special pricing! |
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 Chermoula Tuna Fish Sandwich!Canned tuna followed lobster, crab and salmon into the sandwich along with the “dressings” that were common at the time. Classic recipes might have included eggs, apple, red onion or shallots along with lemon juice. We’ve changed it up replacing the onion and salt with Yuzu Kosho, and the citrus acid and juice with the tangy Katz Meyer Lemon Organic Olive Oil. We chose to use Sacred Sea tuna as it's cooked in its own juices, no added oils and a bit drier than the others. The Bergamot then adds a bit of moisture and a distinct flavor note of citrus. The Yuzu Kosho adds its own citrus bite, salt and a touch of spice. All together it makes tuna salad, a tuna fish sandwich pretty darn tasty without deviating from our memories of our childhood. Take a small loaf or a baguette and spread Chermoula on both sides and enjoy! Make a Tuna Sandwich today! |
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Chicken Chermoula Recipe!This is so easy and time spent is quick and easy. Chicken thighs are the best for this, though a few legs thrown in work just fine. A tangine or a domed lid for a heavy pot like a Lodge cast iron or a Le Creuset pot works best for frying the chicken and then slow cooking (25 minutes) to combine the flavors. It's a rub, mix, fry, and cook. Can't get better than that! Check out the Chicken Chermoula Recipe! |
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 INGREDIENTIOrder your personalized autographed book from Victor & Marcella Hazan. Victor has graciously agreed to sign books for you, our customers. Please get your order in as we are scheduling time with Victor to accommodate. Just a few left. Last chance. Pre-Order Your Personalized Autographed book |
| Just-in-Updates – Cooking Classes |
 Big Bottle of everyday Balsamic
Best deal on the planet when it comes to Balsamic Vinegar! This use it for everything balsamic is the real deal, just a little younger. It's a pure bred vinegar pulled early from a line of barrels so you can enjoy it in the purest sense. No tricks, no special line, just the real deal!  Movie Night Cooking Class
Julie and Julia - Classic French Cooking with a movie. A classic movie and classic French food -- all from the movie, "Julie & Julia". Don't miss Chef Lesa as she shows you how to make traditional French dishes straight from Julia Child's famous cookbook, Mastering The Art of French Cooking. The night will include the secrets of making a fool-proof boeuf bourguignon - but she will also show you how to make them even better and more delicious than what you see on the big screen. Other recipes include Lentil Salad with Poached Egg, fresh Tomato and Basil Bruschetta, and Tarte Tatin with Creme Fraiche. Note: we are not showing the movie, but we are going to eat the food! Watching "Julie and Julia" is not a prerequisite -- but it's highly recommended -- it's a great food movie. Wednesday August 10th Class Thursday August 11th Class |
| This Week's Recipes |
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Emmer & Garbanzo Soup Recipe Combine two ingredients to create this thick and hearty soup that is perfect for right now. Takes time and a little planning, but pretty straightforward to make. Adapted from Chez Panisse Vegetables cookbook. Every cookbook and recipe from Alice Waters is worth having and making! Grilled Avocado with Blueberry Mango Salsa Recipe Grilled avocado is so good. If you use the big Reed Avocados, then half an avocado per person is more than enough. If you use Hass avocados, then two halves per person will work. There are two keys to successfully grilling avocados. First, the fruit can not be overly ripe - if too ripe it won't hold its shape on the grill. Second, make sure your grill is very clean. Also, make sure you have a good spatula available to gently scrap the avocado off the grill when done. File Gumbo Recipe This traditional stew known as Gumbo is what one thinks of as the food of Louisiana. Filé Gumbo is when the ground leaves of sassafras are added to the recipe. Because Filé (sassafras) should be added as the final step, as a topping at the end, adding it to any gumbo is possible. Chicken and Seafood with celery, bell pepper and onions. Relatively easy to make, gumbo is a mix of many ingredients, in some ways the more the better. There is not "one" gumbo recipe, as there are many variations on the theme. The key to a good gumbo is time. Slow, low heat, can make the best gumbo. |
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Fresh Harvest Wild Alaskan Summer Relish Relief 5% to 50% Off Right Now Amazing Flavor Rich Honeys, Small Batch Tonic |
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