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A trip to see the Early Robins Blossoms, a cherry tale, Salt filled with Umami, And Mudd and more at chefshop.com/enews |
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A trip to see the blossoms Early Robins - the first of the sweet cherries It was an early start, 12:01 AM. The goal was to arrive well ahead of the sun rising above the horizon. The early morning light of a day can be magical (especially to me who likes to rise long after my son does). I had figured that the drive would be four and a half hours to our Early Robins Orchards. Our goal was to see the trees in full petal bloom, before the cherries took shape. The pass was clear and for 90% of the trip we only saw vehicles going in the opposite direction, and those were few and far between. We arrived in Wenatchee, with only an hour or so to go to reach the orchard, well ahead of schedule and decided to seek out coffee and pie. At 2:30 in the morning, before the fruit season begins, there aren't a lot of places open. Except for reliable Dennys. Reliable in that they are always open, even when there is not a single customer. Surprisingly they had a lot of take out orders at that hour. We couldn't find pie on the extensive menu, so Rick (the drone operator) ordered some kind of pancake thing a'la'mode, and I had bacon and eggs (which also, by the way, is not really on the menu either). Still on the early side, we headed out expecting to arrive an hour and half before "technical" sunrise. When we made the turn through the tall wood gates it was pitch black, with only the moon and our headlights lighting the way. 
Slowly creeping down the hill, the tires crunching the sand pebbles out of the way, we saw the white blossoms on the trees shaping a scene from an eerie movie on another planet. A debate over which mountain foothill the sun would rise over ensued and an exploratory walk to get the lay of the land was next. After a brief moment of eyes closed the sky starts to go glow blue and Rick was off to see if he could get down to the river. As the light lightens the sky and the earth, the winds picked up, gusting above 25 mph. Gusting is never a good word, especially for a drone. We found a row of cherry trees with a good look and started flying. Look for the link in next week's news to see the orchards from the sky. It is exciting to see the cherry trees this early and all the more exciting that cherry season is about to begin! 
We have had the class of the class cherries since 2002 and have been working with the Stennes family Farms (now five generations) for 11 years! We first met Kevin and Mark (and their Dad and Mom) when they were just starting their own families. It is never too early to order your cherries. Pre-order now for 2019 Cherry Harvest! |
Anchovy Salt! It's salt filled with the essence of the sea! Open the bag and your nose and face are filled with the smells of anchovy fish sauce. To some it may be heaven, to some it is, at best, a questionable smell. Do not let this intense rich and meaty smell put you off. What is contained in this massive flavor enhancer is a great way to put spark in a tomato sauce, salad dressing, on grilled vegetables, or chicken and lamb. It is a salt with anchovies! No need to mash up an anchovy. You can just use this salt filled flavorful fun of Red Boat fish sauce. Remember, you are not adding fishy'ness, you are adding a way to open up your palate to all the flavors in a dish. It only takes a pinch to make things bright! Shop now for your Red Boat Anchovy Salt! |
Koda Farms Kokuho Rose Sushi Rice! Kokuho® translates to "Treasure of the country". Developed in 1948 by Koda Farms, it's a unique variety of rice especially suitable for making sushi. Koda Farms is located in the sunny San Joaquin Valley in Central California. The Koda family has been farming and milling rice for three generations, since the 1920's. Their rice products are of the highest grade and quality, and always have been. They are universally recognized for their excellence in research, growing and milling standards. Sushi Rice Cooking instructions: One cup of raw Koda Farms Kokuho Rose Sushi Rice produces about 3 cups of cooked rice. Washing is not necessary. Stove Top: (For best results, cook at least 2 cups of rice.) 1. Combine 2 cups of Kokuho Rose rice and 2.5 cups of water in a medium saucepan. 2. Bring to hard boil for 1 minute. 3. Reduce heat to low and simmer, covered, for 20 minutes. 4. Remove from heat and let stand 10 minutes. 5. Fluff with fork or rice paddle and serve. Rice pudding perfection! "I know rice pudding is not normally made with sushi rice, but holy wow, the rice gluten that develops from stirring (rather than steaming) this rice is SO THICK AND CREAMY. In my ChefShop Persian Repast class, we were out of regular rice for my saffron rice pudding. We took a chance and made a last minute substitution... it’s a popular dish but the sushi rice was another level of delicious. Now I never use anything else." -- chef lesa Shop now for Koda Farms Kokuho Rose Sushi Rice! |
French Moutarde Fantastic Dijon Mustard "We discovered this mustard at our favorite restaurant and I've used it ever since. Perfect for cooking, salad dressings, sandwiches, you name it!" -- elizabeth Shop now for Fallot Dijon Mustard! |
Fish Sauce - so many to choose from It's all the rage, fish sauce is. Old as the hills, it's being discovered as the “new miracle” (delicious & special) ingredient these days, even though it's been around for thousands of years. Fish sauce has all the things that I don't like in a fresh fish. Stinky, which is the smell of fermentation, is big and vibrant in a strong kind of way. It’s a magical concoction, a potion for your food, so it really qualifies in the truest definition of an elixir. Though not so tasty to the tongue in flavor, it’s really hard to think of the brew that way, romance is what “elixir” means to me, and thus less fishy and more, well, sweetly romantic. But as an ingredient, it truly is one of the most amazing things you can add to many, many dishes. From a drop to a splash to actually measuring out a portion, you can add flavor and taste like almost no other ingredient you can find. It’s not just salt, though the sodium has to contribute to the enhanced flood of sensitivity in your sensors, it’s the flavor that does it. The flavor, that fishy thing, mostly anchovies, umami, is strong and embodies thwack! pow!, swoosh!, wham! And the funny thing is, it never comes out as fishy. Instead, it brings out the best in whatever it has joined forces with in your pot and on your plate. Remember, a little, we’re talking drops, goes an amazingly long way. A kitchen secret from Southeast Asia, from Japan aged in Whiskey Barrels, to a slow food from Italy, all different and all with amazing properties. Add some to your next vinaigrette, spritz the greens in a sandwich, toss your veggies with some before you grill or add it to the marinade in your next slow cooked meat. Think of a tofu hotpot where a splash of elixir potion will send you to the next level, or at least your taste buds can go there! Shop now for Fish Sauce! |
One of the best products ever! Amazing presence! "Wow! This is actually THE versatile solution that is not like a generic “curry” flavor. It is fresh and reliable for everything you’re working on, whether it’s got Wings, hoofs, roots, leaves, etc. I don’t need any other solution of flavor for a dish." -- evelyn When you first open the jar and go for a pinch, the first thing you will notice is the silky smooth feel between your thumb and forefinger. Wow! This incredibly fine grind is amazing! Understand it is not a powder like so many commercial spice blends. This Kefta has texture and feels fabulous. And the “whiff” is wonderfully effervescent. It is smooth and distinct, complex and simple, all at the same time. Though initially the aroma is “recognizable” with cumin leading the “flavor”, it shares the olfactory epithelium with the other spices for a perfect balance. We couldn’t wait to fire up the grill (we did) and top our chicken with this very special blend! Adding olive oil, salt, a little lemon juice, Ras el Hanout and Kefta Rub and we had a party! We can’t wait to rub it on everything this summer! Named koofteh (kofta) by the Persians, the root of kefta, which means literally “pummeled meat”. Kofta is most commonly used as a description for a minced meat “dish” - a meatball. Known as “kefta”, it found its way to Morocco from Persia via every country that separates the two, including Morocco, Turkey and Lebanon. Each with their own distinct versions of kefta. Not just any meatball like we have in the West, this “fist” sized, full-flavored dish is most often served with a yogurt sauce to contrast the spices. The act of “pummeling”, working the meat so that the proteins break down and the lamb, onion, garlic, salt and the spices bind together. Do not include any flour or filler as they are not used in an authentic dish. Kefta Rub with roots in Casablanca: This Kefta recipe is from Mehdi’s great Uncle, one of Casablanca’s finest butchers. This “Morrocan” version of Kefta is inspired by local cuisine and includes cumin, paprika, cayenne, cinnamon and mint; hazelnut was in the original recipe but has been omitted for allergy reasons. But you don’t need to just make Kefta the dish, it works wonderfully in shakshuka, or as a marinade for gulf prawns with lemon juice, olive oil, garlic, parsley & cilantro. Even add it to a tomato sauce, that's how versatile this spice mix is! Shop now for Villa Jerada Kefta Rub! |
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Dry Rice Koji This Koji is so in demand (and popular) that we can't keep it on the shelves...so we wanted to let you know we have it, so to speak, and that the best way to have your own is to order online and be on the list so when the shipment comes in (weekly), yours will ship out ASAP. If you're a chef please email or call. Koji is one of the key ingredients used to make miso. Koji is made from steamed rice inoculated with "Koji starter", consisting of spores of the mold ASPERGILLUS ORYZAE, then incubated for about 45 hours until each kernel of rice is covered with a bloom of fragrant white mold. The rice is then dried, preserving the mold on the outside of the rice kernels. The function of mold is to produce enzymes that will later break down the soy (or whatever base is used) proteins, carbohydrates and oil into their amino acids, sugars and lipids - to make them more readily digestible or then use them in another process -- such as fermenting simple sugars into alcohol, such as when you make sake. Note that Koji is never consumed raw. It is a common tool used in Japanese and high-end restaurants, but whether used in making miso, tofu or soy sauce, Koji is always part of a process and is always eventually cooked (miso when used as an ingredient) or fermented further (sake or rice wine vinegar or miso). Shop now for Cold Mountain Dry Rice Koji |
Rice Bran Oil Love this Stuff "This is a great option for stir-frying and use in baked goods etc. I often use coconut oil, which is great healthwise, but has a strong flavor that isn't always appropriate for what I am cooking. I was tired of using vegetable oil for my pan frying and cakes due to the negative health benefits. This has become my go-to oil for these tasks as it is pretty affordable and works wonderfully. I highly recommend you try it!" -- april the best "The best cooking oil i've ever used. like the previous reviewer, i too don't know the veracity of the health claims, but this is the best neutral oil around. by far." -- robert Five Stars! "Anytime I fry something I use this oil. Very light.Great value too!" -- monica Best high heat oil around "I can't swear to the health benefits included in the product's description, but it is definitely the best oil for use in high heat cooking I've ever seen. I've used peanut oil, avocado oil, almond oil, etc. and nothing has a higher smoke point than this rice bran oil. It's neutral in flavor and has a very long shelf life. I love it." -- gregory Shop now for Rice Bran Oil! |
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Organic 45% Semi-Sweet Chocolate Chips Great tasting Chocolate Chips! Not only do they melt like fevs for incorporating into a chocolate creation, they really are the perfect "drop" or "chip" for your next cookie. Don't stop there. Not just for cookies, you can add them to the top of a cake or inside a cheesecake. Ice cream, chili, hot chocolate, banana bread, brownies, meringues or mix them into a snack mix. Organic and milk free, these chips are special. Shop now for Agostoni Organic 45% Semi-Sweet Chocolate Chips |
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Kishibori Shoyu! Like miso, traditionally brewed shoyu is a fermented soy food, so it has many of the same nutritional properties. The natural fermentation process converts soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids. A recent study by the National University of Singapore reports that the dark soy sauce has antioxidant properties that are 10x more potent than red wine, and 150 times more effective than vitamin C. It is the high concentration of brown pigment in shoyu that is thought to contribute to its strong antioxidant and anticancer properties. Naturally made shoyu is also said to aid in digestion and be rich in minerals. Compare this to the commercially produced soy sauce: Made with hydrolyzed vegetable protein (HVP), produced by boiling bulk soy beans in hydrochloric acid, and then bathing them in sodium hydroxide. The liquid is then colored with added caramel coloring and flavored with artificial flavoring. The whole process takes about 2 days. Not only do commercially-produced, "fake" soy sauces not have the same health benefits as the traditionally fermented shoyu, but they may actually be bad for you. In 2001, the British Food Standards Agency warned that some low-quality soy sauces actually contained high levels of potentially cancer-causing chemicals. Makes you wonder, doesn't it? Shop now for Kishibori Shoyu Soy Sauce! |
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Hawkshead Salted Chocolate Mudd One whiff and you feel like your nose had a wonderful, wet cocoa powder experience. The spoon experiences this soft smooth swirl of whipped cream and the tongue brings the salted chocolate to the interior chamber that is your mouth and as your tongue pushes up it feels cool. At the same time your mouth is filled with a rich, creamy rich vapor of chocolate and the flavor of it all comes alive as the spoonful salted chocolate vaporizes, poof! You notice that the edge of your tongue, both sides, have this glorious feel of being gently hugged with a glorious chocolate salted cloud! It is rich, light and extremely satisfying! IF this is what Mudd should be then I am all for Salted Chocolate Mudd! Shop now for Hawkshead Salted Chocolate Mudd! |
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Italian ChefShop Cocoa Powder
This dark, unsweetened, Dutch process cocoa powder is in a class unto itself. They have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor. This wonderful Dutch process cocoa powder also has a touch of ground vanilla bean. ChefShop Dutch Process Cocoa Powder is ready to satisfy in drinks and desserts, like a rich Chocolate Sorbet or Super Dense Chocolate Brownies. Buy unsweetened cocoa powder and add with sugar (to taste) to hot milk, and the aroma will transport you to breezy autumn days in the Piazza della Signoria. We have loved this chocolate since the beginning of time (well at least in ChefShop time). It makes the best brownies, the best hot chocolate and chocolate syrup. Over the last 20 years it has changed, grown, lightened and darkened and gotten richer. With 22% to 24%, cocoa butter double the amount supermarket brands have. We like the way this cocoa handles. With a touch of vanilla it is a unique cocoa. Enjoy! Shop for Italian ChefShop Cocoa Powder! 
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Store Hours - Monday Thru Saturday! Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our parking lot is north of the shop and next door (south of) Champions Party Supply. Easy open parking lot. Click here to see the map. |
| This Week's Recipes |
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Easy Chocolate Cocoa Brownie Recipe The recipe has just been updated to create a taller brownie with a molten middle. Blue Cheese Mustard Caper Butter Recipe This is a variation of a recipe from Deborah Madison's cookbook, Local Flavors - Cooking and Eating from America's Farmer's Markets. The original recipe calls for traditional Dijon mustard, but we tried it using the blue cheese mustard from France, and it was fabulous. Any mustard will work with this recipe! Roasted Beet, New Onion & Rice Salad with Katz Late Harvest Sauvignon Blanc Vinegar Recipe This versatile, seasonal salad is loaded with texture, from crunchy to crisp to chewy. The beets, currants, and new onions all have a natural affinity to the sweet and tangy Late Harvest Sauvignon Blanc Agrodolce Vinegar, while the aromatics and spices give the salad a comforting warmth. The whole melange is tied together by the silky Rock Hill Ranch California Extra Virgin Olive Oil with its complementary flavors of almonds and herbs and its peppery finish. You can serve this as a side dish, or pair it with grilled or smoked chicken or salmon for a nice lunch or brunch main course. |
| See what you missed in previous Newsletters |
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Amazing New Drinking Vinegars From a Chef Umami Packed, Italian Pesto, Chai is More Than Tea Special Deal on Amlou - Colomba has Landed |
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