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Almonds from Spain, True Italian Pasta & Tomatoes, Honey, Vanilla, Olive&Anchovies, Recipes and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
 Valencia Almonds From Spain Handful ready, almonds from Spain are some of the sweetest almonds in the world, and when you top them with a sweet, sugary coating you have one of the best treats to eat, one by one or by the handful! As you know, wild almonds are bitter, even toxic, and when consumed in even small quantities can be fatal! “Domesticated” almonds however, are not. Even before “grafting”, domesticated almonds could be as old as the Early Bronze Age (3000-2000 BC). Even King Tut had a few in his tomb. The natural process of selection of almond trees by the human species unintentionally and then intentionally in almond orchards brings us the sweet almond of today. Valencia almonds, with their flatter, more pointy tip, makes them one of the distinct shapes in the almond world. And when specifically from Spain, these are some of the sweetest grown. Out of the top ten largest producers of almonds in the world, second behind California, Spain produces about 9% of the world’s total. Candied Almonds These sugary coated almonds have crunch from the sugar and bite from the almond to blend perfectly in the mouth. Not too sweet at all, the sugar instead complements the almond's slight bitterness and the “milky” almond flavor, blending into the perfect chomp. And the best part is that the sugar is not “heavy” or “hard” like some sugared almonds. Instead it breaks away cleanly without any fear of tooth fragmentation. In fact, if you place just one almond in your mouth, the sugar melts away in a wonderful dissolution leaving the almond to be minced up and swallowed. Combined variables of almonds and sugar, make each nut crazy good and not just good tasting, but fun to eat. Shop Now for Candied Valencia Almonds! Almonds with Herbs Just about perfect. Not too much salt, just enough to satisfy your desire (need) for savory. Add the herbs and it is just plain tasty good. It is almost a salad wrapped around a nut. Well, maybe not quite a salad, but it certainly is not so much a nut anymore! No need to eat by the handful! One at a time is perfect. It is so tasty and satisfying think of it as a diet food! Shop Now for Valencia Almonds with Herbs! |
 Marcona Almonds in oil from Spain Mmmm...these are good! Like hazelnuts from Piedmont and Sicilian pistachios, Marcona almonds from Spain are prized the world over - some even say Marcona almonds are the finest in the world. Almost round and very flat, Marcona almonds look different from garden-variety almonds, and they have a richer, more intensely nutty flavor. Our Spanish Marcona almonds are toasted in oil and lightly salted, and the result is a crisp, tender and super-flavorful almond. If you haven't had them, try them at least once...we bet you won't be sorry! Shop now for Marcona Almonds toasted in oil! |
 Feuilletine Flakes Pastry Crunch Amazing Delicate Light Super Crunch Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens. As Tina says, in Food & Wine Magazine (November), "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. Shop now for Feuilletine Flakes! Feuilletine Flakes Hazelnut Creme Cookie Recipe Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar! Shop now for Feuilletine Flakes! |
 Italian Grown DOP San Marzano Tomatoes Best canned tomatoes "For years, I cooked summer tomatoes and froze them. I was so proud of my efforts. Then I tried these tomatoes and stopped freezing my home grown tomatoes. Straight out of the can the taste seems a little bland, but when cooked they become richer. I just add a little oregano, olive oil and salt." -- pasta lover Tasty! "i was pleased with the depth of the taste that the Rega Rega tomatoes added to the soup I prepared. Going forward I will choose these canned tomatoes for the soups, etc. that I prepare" -- peggy These are the real deal - grown and canned in Italy and DOP certified as the real schlemiel. And you can definitely taste the difference. While the tomato originated in the New World and didn't make it to Italy until the 17th century, it made up for lost time quickly! Not only is Italian cuisine, of course, renowned for tomatoes, but the San Marzano region near Naples is considered one of the best tomato-growing regions in the world - a true tomato heaven! These are the real thing, certified from the Sarnese-Nocerino area. Why are these Rega Rega tomatoes so good? Because they take healthy, ripe tomatoes and process them the day they are picked, preserving all of the genuine freshness and perfume of the tomato. And no hard ends like you find in many cans. Shop now for Italian Grown San Marzano DOP Tomatoes! |
 Jaipur Avenue Chai Variety Pack Can’t pick a favorite! "I love all the Jaipur chai blends. They are creamy, just sweet enough, and genuinely spice-forward. I cannot decide which I like the best, so this pack is perfect for me. Currently my #1 choice is cardamom, because it seems just perfect for winter. But soon it will be saffron... or maybe ginger... or original. Why choose one when I don’t have to?" -- chef lesa Shop now for Chai Tea Mix |
 A bouncy fun pasta from Italy This pasta has stipple! Look at the white bits and know that is the rough part that will turn into the grabby part of the pasta. Ready to grab whatever sauce you throw at it. Once cooked al dente (10 to 12 minutes), the pasta changes from a stiff, almost unruly shape to a springy, alive pasta! I love the way it bounces on a fork! It was a perfect pair with the "test" pistachio pesto! It's a pasta with a good "chew". A delicate feel for simple sauces and with enough body to hold up to hearty robust sauce! Alive Pasta "When the description of this pasta says bouncy, that is an understatement. It is truly wiggly but even more important to everyone is that the taste is fantastic. It is the best pasta for catching whatever sauce you care to top it with. Because of how unique it is we ate it the night it arrived. It is well worth the price." -- rosanne Shop now for Italian grown Durum Wheat Semolina Organic Pasta! Shop now for Brontedolci Pistachio Pesto! |
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 Big Island Bees Ohia Lehua Blossom Honey Spreadable delectable "At first we thought this was just a big jar of honey at a great price. After it has been in our kitchen at home (we shamefully have not shared with the warehouse) half is now gone. At first I ate it secretly, scooping out only the middle so you couldn't tell it had been touched. Then we took it to a bagel fest and when it was expectantly opened, the middle was missing. All eyes turned to me ... and I innocently said I was preserving the sides so I could photo it .... this is one pleasing, spreadable, not messy, yummy (and I never use this word lightly)." -- tim Big Island Bees NO KA OI ! "If you are planning a trip to the Big Island, bee sure to visit the Big Island Bee "farm" on the south part of the island for honey samples and unique gift ideas. Bee forewarned - you will become a honey connoisseur after tasting all the different honey flavors at the processing facility! As you say in Hawaii-ONO GRINDS!" -- alan Shop now for Hawaiian Ohia Lehua Blossom Honey |
 Bourbon Vanilla Extract 2x Amazing Results! "I bought my mom some Heilala Vanilla to try and she LOVES it. She took some carrot cake with cream cheese frosting to a function and she had more compliments on the cream cheese frosting. "such a great flavor" was the general comment. This recipe had been made before and enjoyed but she was quite impressed with the reaction when she tried Heilala!" -- linda Delicious Flavor "I made my usual recipe for fudge over the holidays but used Heilala Vanilla this year instead of my usual store-bought brand. I got more compliments than ever! It had a delicious flavor." -- lori Shop now for Heilala Bourbon Vanilla Extract 2X! |
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 Anchovy Stuffed Olives from Spain! With these terrific olives, firm, extra fancy-grade manzanillas from the south of Spain are stuffed full of anchovies that come from the Bay of Biscay off Spain's northern coast. A very popular combination in Spain, anchovy-stuffed olives are harder to track down here, but we wouldn't know what to do without them! Even if anchovies aren't your cup of tea on pizza or in Caesar salad, you might give these a try...their flavor is subtler here, and together with the olives, the combination of tastes is ideal. These Spanish manzanilla olives are a real treat on a relish tray of for special hors d'oeuvres, and of course, for those very dry Martinis. High-quality ingredients and craftsmanlike attention to detail in processing and packing . . . what more could you ask for! My Green O’Love "These are the ONLY green anchovy olives in my home. And This is the Only place to find ‘em!! The olives are fresh, firm and salty, not sour. It carries the fresh texture of anchovy that is neither fishy, nor pastey like the other anchovy olives. I DO NOT DRINK! So my addiction to Novia del Sol is about its presence in the Food Group. It’s a fast solution when visitors knock in my door. I’ll usually open a can for myself when I don’t answer the door and they walk away.. but if I DO answer the door and let my friends in, I’ll open a can of Novias for a beautiful sit-down and chat. Even those who don’t “know” or like olives have been pleasantly addicted to these rare cans of joy... sigh, again.. and again.." -- evelyn Shop now for Anchovy Stuffed Olives from Spain. |
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 Professional Almond Paste This professional, premium Mandelin almond paste is made with 66% almonds - most almond paste is made with 50% or less - and contains bitter almond oil for an extra boost of almond flavor, something the Europeans are known for. Did you know that most of the almond paste used in countries like Switzerland and France is made from almonds grown in California, including some that is exported back here to the USA! Soft and easy to mold into little animals for decoration! Use in your baking or skip the sculpting and just eat it like candy! Best Almond paste ever! "This almond paste is just so fabulous. Fresh from California, but made in the European tradition it really adds a true almond flavor to anything it's used for. Amaretti cookies with a good luxardo cherry in the middle? forget about it, try to have just one." -- eliza Shop now for Premium Almond Paste! |
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 Villa Jerada Moroccan Harissa The Best "This is a very special item. It adds layers and layers of complexity to your meal. Whereas most Harissas use spice to build complexity, Villa Jerada balances spice with olive oil, roasted peppers, and hot and sweet flavors. It is not as spicy as many, but it is the most complex. I try to find an excuse to use it everyday (thus learning that it is great on eggs, mixed into popcorn, and of course on chicken and fish). " -- rebecca Fresh-made-too-order. This is Mehdi's family recipe from Casablanca. Smooth with texture, just right! Use on everything! Harissa is not one of those condiments that has only one authentic recipe. In fact, from town to town, region to region, it can vary from a little to a lot. From texture to ingredients, and from how hot or not so much. Of all the ones we have tried, this is the very best! Here, in this jar, is Mehdi's mom's recipe. Authentic to his family, Mehdi strived to recreate Moroccan Harissa as if it was made at home in his kitchen growing up. Made in small batches every week or so for the local chefs, we benefit with small shipments as well, bring you freshly ground ingredients. The finest ingredients from around the world, freshly ground and combined make one of the freshest products we carry. It has the feeling of smooth heat and all the attention to detail that makes this Moroccan condiment a treat! Harissa remains a staple as a Moroccan condiment, much like Ketchup, Tabasco or Siracha is in many American homes. Though some key ingredients remain essential to every Moroccan Harissa recipe, variances do exist, setting some apart from the other. How is Villa Jerada’s harissa recipe any different from what’s in the market today? Well first, though this sauce remains prevalent in Morocco, its influence on this recipe goes beyond the geography of Mehdi's native country and past the vibrant street culture that comprised his upbringing, to the center of where his love for food began. Shop now for Villa Jerada Moroccan Harissa! |
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 ChefShop Cocoa PowderThis 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 has a touch of ground vanilla bean. Our regulars know what a great cocoa this is! Best cocoa I've ever used "Believe it or not, I first found out about this cocoa from the Goldie Bear culinary mysteries. I can't remember which one, but I am forever grateful! This is hands down the best cocoa I've ever used! I don't like it in homemade hot cocoa for some reason, but in every other capacity that I've used it, my recipes have turned out mind blowing!!" -- nicole Love this Cocoa Powder "I use this in baking and put a little in my chocolate smoothie every day. I've tried others, but this is my favorite." -- april Deep chocolate experience "This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances!" -- seth Shop now for ChefShop Cocoa Powder!  Cooking Classes NowCheck out the classes and reserve your seat now! Give the best Gift of food! Cooking Class Gift Certificates are available. Booking the next Classes Now. ChefShop Cooking Class |
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| This Week's Recipes |
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Grilled Mustard Chicken with Fresh Corn Polenta Recipe If you love the taste of onion and mustard, then this is the grilled chicken for you. Easy to do, and so tasty. The polenta creates a nice, creamy bed to the chicken, and a wonderful way to both, use up leftover corn-on-the-cob, and soak up the wonderfully mustardy juices of the chicken. If you use already cooked corn-on-the-cob, add the corn about 1 minute before the polenta is done. Almond Pound Cake Recipe Simple to make, it is delightful to share. Using the best ingredients you can find, add up to a great cake. Roasted Carrots with Cocoa & Coriander Recipe Roasting carrots is very easy -- and pretty quick. I like to leave the carrots whole -- especially if they are freshly picked from my garden and still thinnish and tender. With bigger carrots, peeling them and slicing them on the diagonal might work better. |
| See what you missed in previous Newsletters |
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The Best Pepper Flakes - Last Call for .... Ah Bings - the Red Cherry, Summer Fare for the 4th Picked-At-Their-Peak Sweet Cherries are Coming Soon |
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