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Salt from the Andes, Best Oil of the Year, Stanley's secret Pie Crust and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
 Hot Pink Salt Chili blended HOT This Andes Pink Salt is blended with the wonderful yellow chiles of Peru. To the nose, it smells of the pepper with a little moisture from the salt. To the mouth, it has a nice heat bite and the pleasant Andes Pink Salt saltiness. This salt is perfect for adding flavor enhancement to a dish or to finish with. The yellow-orange salt looks good on eggs or your bowl of rice. The yellow peppers are hand harvested in Peru. With some serious heat, they open the palate and the flavor of the dish. In the end this salt does not leave you with a burning sensation, instead the heat is pleasant and full of joy. Whether you like hot or not doesn't matter in this case because you can regulate the heat with the number of pinches you choose. It is one perfect "hot" salt to have in your pantry for when you want to add a little heat to your life. Shop Now for Andes Pink Salt and Hot Chili Blend! |
 Tuscan Olive Oil Back-in-stock To the nostril you will feel full of olive with a bit of sunny. To the tongue it is all enveloping. Surrounding the tongue in a feel of wonderful softness. To the mouth, the first taste, the first bite is well rounded, fulfilling with a touch of a nice, buttery feel. With a delicate light sharpness on the edge of the tongue, mostly after the dissipation of the physical (oil), there is a wonderful sharp poke at the lower back of the throat the first time you swallow. The wonderful Italian cough ensues. And when you are done, your lips get this cloudy oil feel that you feel compelled to "smack" off. Even though this oil is light and fluffy like a cumulus cloud, you still feel compelled to "chew" or perhaps "chomp" at the flavor! Now this is the way you want your oil to be! Robust, gentle, flavorful, round, soft, distinguished, assertive! And with flavor hints of artichoke, butter, olive, green and the sun. Limited supply. Congratulations to Diana & Luigi! Shop now for Fattoria di Petroio Tuscan Olive Oil! |
 Stanley's Secret Pie Crust Recipe One of the best pies I have had in the last 30 years was the one my friend Stanley made. We were visiting him at his place near LA when he decided to make a strawberry rhubarb pie for dinner. My daughter and her friend, actress Joanna Cassidy (Blade Runner, Who Framed Roger Rabbit, Six Feet Under), joined us. Stanley's stove ran out of propane so we had to "borrow" a neighbor's oven. It was a great day for a walk in Topanga Canyon to bake a pie. I have been asking Stanley for his recipe for over ten years. I asked him again yesterday and he finally relented and sent me some words and the recipe. A link to the "process" and recipe is here. Keep in mind, firm but cool hands prevail when you're dealing with dough. And Stanley is one cool cat! He sent this along with the recipe a few years back.... "My buddy Tim (ChefShop owner) asked me for my pie crust recipe. While I’m happy to share it, you will find it unremarkable. Tim is one of my oldest friends, and he’s had a few of my pies. I know ChefShop stocks some really good lard, and I once made a cherry pie using some of the Stennes Family Farm cherries that Tim sent me. Why pie? Everyone loves pie. Cake is universally less popular. Sorry, it’s a fact. And when you make pie, for a brief time, everyone loves you. I’m sure that I’ve made over 500 pies. My daughter Madeline is now an expert pie maker. Many people say the phrase “easy as pie” is a cruel joke. But actually pie is pretty easy to make. It is one of those projects that has a clear beginning and end, and the result is just beautiful and delicious. Happy Pie!" Click here to see Stanley's Pie Crust Recipe! |
 Italian Grown Caputo Double zero "00" flour This finely ground wheat flour from Italyhas a li ttle less gluten than the Caputo Pizza Flour (which is the bomb for making thin crust pizza!). The fine grind and the perfect gluten balance makes for a great crumb for the next cake. Try it! Shop now for Caputo 00 Chefs Flour! great quality product! "Finally was able to try and make CASTAGNACCIO PUGLIESE (chestnut four cake). My Italian husband who is a big fan of chestnuts was extremely satisfied with the flavor. Great option for gluten free deserts. Very rich texture and flavor." -- olga Shop now for Chestnut Flour! Flour Hard-to-find and specialty flours for baking, pizza and pasta. Specialty flours can be hard to find. We carry some of the best fine wheat flours from Italy. Like "00" (double zero) flours used in making pizza dough and home-made fresh pasta. Nut and non-wheat flours are a different story. As soon as we get some of these items in, they are sold out again before you know it - they are that good! The Chestnut and Chickpea flours are a great example. They are special order for us and only come to us every 2-3 months or so. So, when in stock, order what you need fast. You can also "pre-order" our non-wheat and wheat flours for sale by clicking the "backorder" button. As for other flours, such as rice flour, almond flour, hazelnut flour, bean flours, buckwheat flour and coconut flour -- we are working on it. It is hard to compete for many of those flours - especially when it comes to price. But if there is a particular non-wheat or wheat flour that escapes you, feel free to call or e-mail and let us know. Shop now for Flour of all kinds! |
 A recipe from the Black Forest  Just a bit ago we went to Germany to the Black Forest Region to eat food. And to go to a wedding, too. The food was fabulous! All of the food that the "family" had catered was great! And the food that the family made was the best! What an incredible treat. Staying in Baden Baden was a treat and I can't stress enough that this place has the right mix of small town, tourist stuff, culture and is incredibly relaxing. With the French border so close, the food is cross cultural, the best of both worlds! Absolutely, the most memorable bite we had was the groom's Mom's cake. Rita's Alsatian Cake is a blueberry delight and treat. Now, no guarantees that if you make it will be the same when you take into account the difference in water, flour, and eggs. Your results could be different. So far, though, we have had wonderful success!Try Rita’s Alsatian Cake Recipe |
 Powdered Cane Sugar This incredible powdered cane sugar from India Tree was once only available in bulk and sold wholesale. India Tree has changed this. Twice as fine as regular powdered sugar, it is designated XX (as opposed to supermarket X). Your final product will be unbelievably smooth, and very, very, glossy. India Tree powdered cane sugar makes remarkable royal icing and fondant fillings for candy and cake. Shop now for Powdered Fondant Icing Sugar!  Perfect for Cooking! Dark Muscovado Sugar "This sugar adds a delicious flavor to baked goods as well as sauces. I have found my 'new' brown sugar!" -- jameelah Shop now for Dark Muscovado Sugar! The Sugar "Aisle" We have searched high and low and are continuing to search for organic specialty sugars. Quality sugar is disappearing from the store shelves and we are on the quest to find the best. Look to see smaller and larger sizes this year. Below you will find brown sugar (such as dark muscovado sugar and light muscovado suger), confectioner (also called powdered) sugar, super fine (caster) sugar, raw sugar and sugar cubes, and demerara sugar. But while you are browsing among the sugars, don't miss the Steen's home-style, 100% pure cane syrup, our granulated coconut palm sugars and Royal Date syrup. The cane syrup is a great substitute for corn syrup. We now use it instead of Karo syrup in our Christmas pecan pies. Shop now in the Sugar "Aisle". |
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 Orange Honey from Tasmania When you take a wonderful meadow honey that is comprised of clover, blackberry, thistle and many endemic species of wildflower from the land of Tasmania and then add (10%) orange bits and flavor, you get a spoonful worth savoring and devouring all at once! Though honey is often "too sweet" to consume with a spoon and some are destined for a cup of tea, this orange honey blend is, at-first-bite, truly spoon-worthy! The meadow honey is first to flavor your taste buds, followed by a gentle wave that laps the taste of orange that seems to be a secret vapor filling your mouth. Because it is a creamy honey, you want to smoothly squeeze it around and find the few bits of orange that are floating about. Over and over and over! Orange honey is ideal to use in marinades, adding subtle citrus overtones. Or just smear it on your morning toast. Shop now for Orange Honey from Tasmania |
 Tasmanian Chocolate Honey This honey is just plain fun. It's sweet, it's chocolate, it's honey. It is not too sweet at all. It's tasty, quite delicious with a spoon. Now don't think this is a honey to add to your tea or red sauce. It does after all have chocolate in it. Top a piece of toast or spread on a bun! It is quite fun and might be just right for the holiday you take to the coast or the remote cabin in the woods. A treat indeed! Shop now for Tasmanian Chocolate Honey! |
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 Ketjap Manis - Sweet Soy (Pronounced KEH-chup MAH-nis) is a sweet soy sauce. This dark, syrupy-thick Indonesian sauce is perfect for the summer. Add to marinades or finish your grilled vegetables. Ketjap Medja #1 "Love this sauce for its thick sweet qualities. My favorite uses are in stir fry and for marinating and basting pork. I always keep some on hand!" -- laurel The best I have tasted "I love this ketjap manis. Just the right sweetness and thickness, without any chemical aftertaste like so many others. Last a good long time, keep it in the refrigerator and pull it out whenever you want sweet and salty to a dish. I use a squeeze bottle to "dress" plates and soups. And it is perfect for marinades." -- x Shop now for Ketjap Manis. |
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 Last Call For Cherries of 2019 The Sweetheart cherries last year were the best they have ever been in the past 15 years! We expect, given how wonderful the Lapin cherries were this year, for them to be the same! The Sweetheart cherry is a modern cultivar officially released in 1994 in British Columbia. And has been a parent cultivar for several new varieties. The Sweetheart is a universal pollinator for other cherries which bloom at the same time. The Sweetheart is a bit tarter, more flavorful some say than any "other" red cherry. It is probably the tartness and the sharpness that makes your buds taste cherry! Shop now for Picked-at-their-Peak Sweetheart Cherries! |
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 Lemon Coconut Curd Hey Boo Coconut Jam is a dreamy, creamy, all natural spread! Chilled in the refrigerator and then warmed (in your mouth), it goes from cold to gold! Hey Boo Coconut Jam has a very soft mouth feel as you taste; even on a spoon, your inclination is to use the tip of your tongue to start. Pushing up to the roof of your mouth as the flavor of lemon dominates and mixes nicely with the coconut milk. If you haven’t closed your eyes yet, you will on the next taste as you try to define the flavor. As the flavor spreads you will find your inner cheeks puckering up with a wonderful lemony memory. It’s not just lemon. And it is not a coconut milk dominated mouth either. This combination goes to a third tier of complexity, that isn’t complex at all. Simple, flavor rich, a sweet gift to any honey you might know. This lemon coconut curd is a special gift (to yourself)! Delicious! "This lemon coconut curd is delicious. I love using it on my scones, either baked in or added after baking. So good! I have also added it to buttercream frosting. It's creamy sweet and delicious!" -- love2cook Shop now for Hey Boo Lemon Coconut Curd! |
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 ChefShop Cocoa PowderGet ready to make the best brownies, the best chocolate cake, and the best cookies known to any oven on the planet! This dark cocoa powder will make gelato and ice cream superb. Our Dutch process Cocoa Powder has 22% to 24% cocoa butter with real vanilla (not vanillan). Best Chocolate "I bought some of your cocoa to try. It is an excellent cocoa. I made our family's signature chocolate cake recipe that has been in the family for over 70 years. It is still fantastic! I won't buy anything else." -- judy 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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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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Cranberry and Wild Blueberry Pie Recipe I love a pie that is easy! Cottage Pie with Minced Beef Recipe Cottage pie refers to an English meat pie made with minced beef and a crust made from mashed potato. A variation on this dish using minced lamb is generally known as "Shepherd's Pie." Although, the distinction between the two may well be an example of folk etymology, based solely on the fact that shepherds clearly herd sheep, not cattle. Steen's Pecan Pie Filling Recipe This is the Pecan Pie recipe off the back of the Steen's Cane Syrup can. We tried it recently, and it's super easy and yummy -- but my recommendation is not to alter the recipe cooking time too much. The cane syrup is faster to burn than the corn syrup you are used to. |
| See what you missed in previous Newsletters |
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Valencia Spiced Almonds, Alive Pasta The Best Pepper Flakes - Last Call for .... Ah Bings - The Red Cherry, Summer Fare for the 4th |
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