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Preserved Lemons, Saffron, All Spice, Palm Syrup, Freekeh, Rose Flower Water and more at chefshop.com/enews |
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Preserved Lemons! Amazing versatility is this lemon! To make preserved lemons is easy. Salt, lemons, time. Preserved lemons are a wonderful go-to/add-to a recipe kind of food. Use as a topping, an ingredient or as a taste-changer. Any place you use a lemon you can use a preserved one for more punch and flavor. This intense concentration of flavor is more than a lemon, it is a flavor releaser in your mouth! This combination of salt and lemon and time makes a flavor bomb when combined with chicken, for instance, by bringing out the best in your fowl. A bit like sardines, another flavor enhancer bomb, it might not appeal to all your senses right off the bat, but once you incorporate a preserved lemon into your next dish you might just find a new love. We like these preserved lemons because they are whole, small, little round globes. Smaller than a golf ball, they have a very thin skin, easy to cut and to chew. As a garnish whole, they look cute and gorgeous, dressing up any dish! Make your own or try these. Preserved lemons are the sour, salt, bitter bomb! Click Here Belazu Beldi Preserved Lemons! |
Pimenton De La Vera Sweet Smoked Paprika Pimentón de la Vera is a paprika made from luscious red peppers (pimientos) grown in the La Vera microclimate of Spain's Extremadura region. When harvest begins in the fall, entire families get involved. The mature peppers are placed in drying houses, where they are smoke-dried over oak fires - the mark of genuine pimenton de la vera. The dried peppers are then stone ground into a powder. La Dalia Pimenton de la Vera is D.O. protected - Pimento de la Vera was the first pepper to receive such designation in Spain. Dulce is the "sweet" version of this smoked paprika (rather than hot-spicy); its hint of sweetness flows through its smoky warm flavor. The flavor of pimentón is much more complex than Hungarian paprika and is an absolutely essential ingredient for many Spanish dishes. Transformative "I've used this spice in everything from Southern cheese straws to butternut squash soup, and it turns everything it touches into gold. You wouldn't believe how deep and smoky it is. Can't wait to try the hot version." -- misipi_law_lady Shop now for Piemton De La Vera! |
Sumac Essential Pantry Sumac Frequently popping up in Middle Eastern cooking, dark red sumac powder is a wonderful spice to have on hand. Its appealingly sour fruity flavor pairs well with fish and with rice or pilafs, and it's a nice way to jazz up creamy dips. Along with thyme and sesame seeds, sumac is one of the key ingredients of zaatar, a simple, flavorful spice blend used throughout the Middle East and Mediterranean. This deep red (when ground) powder is potent. Our source supplies chefs, so the turnover is high, an important fact when getting spices. Though you can get sumac in pill form, and many do, we like to add red sumac powder to rubs, sprinkle on top of hummus, and include it in rice and beans. Whether you use a dash or a measured amount, sumac in your food tastes better than it does in a pill form. It has its own natural oils, and its sour lemon tartness is distinct. To substitute sumac, paprika is often suggested for the color, but for taste there is none like sumac. Ripening in the summer, it is used in a wonderful lemonade like drink. Not to be confused with poison sumac, it is also used in the classic Lebanese spice mix Za'atar. Mix with olive oil, as a spread for a sandwich. Spread it on dough, bake it, and you have a "Man'oocheh", a traditional flat bread. Shop now for Essential Pantry Sumac! |
Urfa Biber! Smoky Urfa Biber pepper flakes from Urfa, Turkey Soft and moist on the spoon, to the nose these sun dried Turkish pepper flakes are raisin’eee, a bit like saba, finishing with the tingle of heat. It is, after all, a pepper. The texture is between flakes and grounds. This pepper is harvested and then baked in the sun during the day and then wrapped so it sweats in the night for a week. The result is a complex and well rounded profile. This smoky, earthbound nuanced Urfa Biber pepper flake has hints of flavor to bring forth taste memories of chocolate and tobacco leaf. Really a very pleasant flavor with a bit of sweetness. Aleppo, Syria and Urfa, Turkey share the same climate/area and tasty mild/medium heat level. Sprinkled on summer vegetables, the Urfa Biber pepper flake has a deep, rich, dark reddish color that contributes to the presentation of your dish. Think sweet or savory dishes with regards to this sun dried Turkish pepper flake. From grilled vegetables to cold pastas, this Urfa Biber pepper flake goes extremely well with crumbly cheeses like feta, and Urfa’s moist feel makes it a natural to add to foods uncooked. An essential ingredient for a Mediterranean lamb kabob, the Urfa Biber pepper flake in particular can pair perfectly with a chocolate like Cru Savage. Shop now for Villa Jerada Urfa Biber! |
Rose Flower Water Just a few drops Rose flower water is a distillation of rose petals that has the intensely perfume flavor and fragrance of its source. Rose water has been a popular flavoring for millennia in the cuisines of North Africa, Middle East, India and China. Morocco is especially known for its fields of roses that are used to produce some of the most fragrant rose water available - indeed, some "French" rose water is produced in Morocco. Exotic as Moroccan rose water seems today, many people forget that it was a common and popular flavoring in this country, too, until vanilla extract became ready availability about a century ago. Until then, lemon and rose water were used in cooking to flavor baked goods, which were often made with ingredients like pork fat and maple sugar (cheaper and easier to obtain than butter and white sugar) - strong flavors that needed the also strong scents of rose or lemon. Shop now for Rose Flower Water |
75,000 BLOSSOMS 225,000 Hand-Picked Stigmas make a single pound! Flown in from Casablanca as needed, this just may be the freshest way to buy saffron online. Organically grown, this saffron is not certified organic. This is the most effervescent saffron I have smelled. According to Greek mythology, there are a few variations to the story as to the origins of the Crocus flower. It appears that the nymph, Smilax, was involved in a relationship with the mortal, Krokus, who, with a bit of bad luck, was turned into the flower that produces Saffron. Saffron is harvested from the fall-flowering plant, Crocus sativus, which is a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands and thousands of years for its medicinal cures and its distinctive flavor attributes in foods. Saffron is a traditional ingredient in many famous dishes, including Spanish Paella Valenciana, French Bouillabaisse, Italian Risotto alla Milanese, and Moroccan Saffron Couscous. Used in small, tiny pinches, the flavor is unmistakable. Other ideas are saffron rice, with couscous, seafood, and in Chai. Shop now for Organic Moroccan Saffron! |
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Jamaican Allspice First grown in Central America, allspice is used in dishes worldwide. Its multilayered flavor makes it extremely flexible, and is often the primary flavoring in both sweet and savory foods. To call it an amalgam of cinnamon, nutmeg, cloves and pepper, begins to describe its nature: it also has hints of burnt citrus peel, chlorophyll and wood. When dry roasted and ground, it is a good addition to sausages, veal and game. It is very friendly with root starches like parsnips, rutabaga, taro and yams. Allspice can be peppered conservatively through polenta, couscous and bulgur for an unusual taste. European use of allspice is often in mulled drinks, baked goods, relishes and pickles. Indian and African use of allspice incorporates it into spice mixtures to provide an underlying warmth. Shop now for Jamaican Allspice |
Drunken Raisins Arthritis fighter? When grapes dry, the high concentration of sugars produces nature’s candy that are called raisins and are over 70% fructose. Containing iron, vitamin C, calcium, boron (essential for bone health and osteoporosis prevention by helping absorb minerals like calcium and magnesium), kaempferol flavonoid (may reduce your risk for cancer and cardiovascular disease with its anti-inflammatory and antimicrobial agent) , quercetin (anithistamine properties), catechins phytonutrient (may help to oxidize fat and improve your cognitive power!) and oleanic acid, which makes this candy a fighter of tooth decay by attacking the bacteria that causes cavities. Drunken raisins for arthritis is an interesting “cure”, Perhaps a bit like “snake oil” of the wild west, it has a strong following and is believed to help alleviate the pain associated with arthritis. There is a lot of anecdotal evidence showing this to be true, with many people talking about how it works for them. And, there are others that poo-poo it, saying it’s nothing but a placebo. I suppose if it works for you, you might not care how these drunken raisins for arthritis work, right? Arthritis pain is like a cold 40º day in the Northwest, where your skin is warm but your bones ache and there seems like there is nothing you can do about it! Shop now for Golden Raisins! |
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Royal Palm Date Syrup The date in history is one of royalty. This 50 million year old fruit, phoenix dactylifera, also known as the bread of the desert, is naturally sweet and full of goodness. It is believed to be full of nutritional value to fight all the bad things in life. High in fiber, with not only benefits one would “regularly” expect, dates are also known to help in shaping things to come and keep your sugar levels from spiking. High in antioxidants to protect your cells from free radicals, to fight off chronic worries of Alzheimers, diabetes and your heart. In some studies they found that eating dates helped in natural child birth, from starting as expected, to shortening labor! At a minimum the natural sugar and calories keep your energy up. And it has shown to remove plaques in brains. I am not sure what this means, but I expect it is good, though I haven’t figured it out, yet. Perhaps I should eat more dates and it will make me smarter? Dates are a natural sweetener with a bit of a flavor. Dates biggest enemy, for those that are not used to the bite, is the gooeyness and the pit. And that’s where this date syrup comes into play. Easy to use or eat (a spoonful of date is the medicine that goes down), you can add date syrup as a topper to a squash soup, as a sweetener in places that call for sugar and in baking not just as sugar but as a sweet, deep flavor. This date syrup is easy to pour and fits in-between molasses and cane syrup in strength of taste. Shop now for Royal Palm Date Syrup |
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Whole Grain Freekeh Freekeh or Farik is an ancient grain. Sort of. It’s not a grain, it’s a process. A cereal food that is made from green (harvested earlier) triticum durum that is still soft when harvested. The Farik is then sun dried and set on fire to burn the dried stalks of grain (straw) and the husks (chaff) to roast. The wheat is then threshed (threshing is to loosen or separate the edible part) and sun-dried. This “rubbing” process is the origin of the name Farik (to rub in Arabic) or Freekeh. Freekeh is a grain harvested earlier than other wheat. This brings a healthier, flavorful option to wheat. Cook and eat like you would rice, quinoa, amaranth, barley, spelt or emmer. Like quinoa it has been all the rage the “new next best thing” for you. We view it as another great option and when paired with your meal it can add the twist you are looking for. Shop now for Whole Grain Freekeh |
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Colomba - the Spring Panettone Order now! Wonderful Albertengo "This is the best panettone we’ve ever tasted. Wonderful flavor and beautifully wrapped. Perfect as a gift!" -- janet This gift is a 5+! "Sorrento lemons are the best! The Italian wife of friends is sure to love this special Albertengo Panettone! It is a quality product that we have enjoyed over the years. And thank you Chefstable for offering Albertengo products." -- donna Lemon Easter Panettone "Mom was thrilled, and so was my pastor!" -- roberta Yummy for my tummy "The absolutely best panettone I have ever tasted. So flavorful and moist. Makes fabulous French toast with lemon curd. I grudgingly share it with friends who also agree it's the BEST EVER." -- michael Pre-order now for Columba - The Panettone of the Spring! |
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Beaufort Cheese
The ultimate melted cheese.
If you like cheese, you will love Beaufort D’Alpage. (Summer from chalets (shepherds huts) at high altitude) Here the Tarentaise gaze at the French Alps…. while grazing freely, choosing to eat what they want of the grasses and flowers of the high pasture. These Tarentaise cattle (a domesticated cow that adapted to high altitude hiking in steep and treacherous hoofing and have not co-mingled with other cows) are from the Haute-Savoie and are known to make some of the best milk on the planet for making cheese. Beaufort D’Alpage is made in wheels that first remind you of Parmigiano-Reggiano and can often weigh over 100 pounds. This Beaufort D’Alpage is made by Brand Coopérative Laitière de Haute Tarentaise, a coopérative located in Bourg St Maurice in close proximity to the famous French Alps Ski Resorts. It is these ski slopes in the winter that turn into the alpine meadows full of roughage in the Spring, Summer and early Fall. This semi-hard cow’s milk cheese goes thru a creation process of curdling, scaling, brewing, molding, pressing, and hand work of salt rubbing in the morning and massaging in the afternoon. This process lasts up to two months. Then smear-ripened to create the strong flavor and pale yellow rind. Aged over 14 months which brings a more mature flavor of nuttiness, floral, beef broth notes, with herbal and a hint of hay. This AOC Beaufort D’Alpage is the best of the best, as summer alpine is the most cherished of all the Beaufort. This cheese, melts easily and is known for making the best fondue or a grilled cheese sandwich. Or you can cube it up, poke it with a toothpick and drink some fruity wine! Shop now for your wedge of Beaufort Cheese! 
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| This Week's Recipes |
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Traditional Za’atar Recipe Za’atar is always comprised of these three main ingredients: Thyme, Sumac and Toasted Sesame Seeds. But I like this recipe because it includes marjoram (which I love the smell of), and Cumin, which gives it a nice aroma and warm flavor. The salt and pepper are optional in my book, since most of the recipes that call for za’atar also call for salt and pepper. The one exception is if you are going to use the za’atar the Lebanese way - which is to dip bread in olive oil, dip it in za’atar, and then just eat it. IN that case, you might want the salt and pepper. Grilled Pork Tenderloin with Chocolate Spice Rub Recipe This recipe was inspired by Megan and her quote in this year's issue of the Saveur 100 (Saveur Magazine - January, 2010). It is a nice twist to a more traditional pork tenderloin, and will produce beautiful results if you prepare and grill the loin properly. You can adjust the size of the tenderloin, depending on how many you are serving. This recipe will easily work for smaller or larger tenderloins. Any remaining rub can be stored in a container in the fridge for up to two weeks. Pan Fried Sea Bass with Harissa and Rose Petals Recipe Adapted from a recipe by Ottolinghi from his book, Jerusalem. I have made Harissa Chicken before, but had never tried it on fish. My Harissa Chicken recipe is based on a recipe my late father-in-law found in the NYT cookbook. This recipe is a little more complicated, but also much deeper in flavor. I much prefer it -- although who's to complain when your father-in-law is cooking for you? I would imagine you can do this same recipe with chicken, and it would be delicious. |
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