|
oodles of noodles, tuna, capers, sugar, ancient salt, english marmalade and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Inaka Udon Classic Soft Noodles Making your own udon noodle is as easy as making most noodles. Salt, water, flour, mixed, kneaded, rolled, cut. It’s great if you want a quiet moment for yourself, and nothing beats freshly cut noodles. 
On the other hand, when you want to savor the time you have to be blissful with your udon noodle soup instead, and not making oodles of noodles, then Inaka Udon is the right choice to make. These chewy, soft, fat noodles make for a wonderful carrier for something green and a little protein. A hot soup somehow can make a cold day seem just about right. Greens cooked quickly in a hot pot along with mushrooms and protein, like super thin uncooked chicken, bbq pork, or tofu, delivers a delectable meal that takes all of about ten minutes, the time to cook the udon. Udon noodles are eaten both hot and cold, kept simple or transformed when tossed with ingredients like soy sauce, sesame oils, or oyster sauce. And, whether you fry them or soup’em, the softer, plumped up udon noodle is fabulous. Udon noodles are a staple food in northern Japan, and a wonderfully versatile food to have on hand for adding new flavor to your everyday meals. These wheat-based noodles differ from their Italian cousins with their slightly denser texture and wheatier taste. Try with a sauce of mirin, dashi and nori flakes. Or in hot winter soups, where their rich flavor enhances the broth. Steamed, tossed with fragrant sesame oil and scallions, and chilled. Hot out of the pot with just a hint of flavoring is all they need to be the perfect snack. Shop Now for Inaka Udon - Classic soft noodles! |
Japanese Buckwheat Soba Noodles These delicious buckwheat soba noodles are one of Japan's best-loved foods. They are so popular that certain restaurants have nothing but these noodles on their menus. They take just minutes to prepare in hot water and have a distinctive, nutty flavor that teams well with cold dashi broth, scallions, sesame oil and bean sprouts. This common preparation can also be embellished with shitake, pork, vegetables and tempura. They can be chopped and rolled with vegetables in nori for a vegetarian sushi, or coated with a sheen of butter and tossed with sautéed fresh vegetables. However you nibble on them, don't forget to cook up a batch on New Year's Eve - slurping down these long noodles is said to ensure a long and happy life. Shop now for Soba Noodles with Buckwheat from Japan! |
Ceylon Cinnamon from Hawaii A bark with a healthy bite! Open the bag, put your schnoz inside and take a big whiff ... "ooh-la-la", to quote Grace Potter. This is what you expect, this is what you want, this is, and I mean IS, organic cinnamon bark. Open the bag and see a tree, see the bark and wonder how it can be, something like this is so de’lish’iss’ee! Break a little loose, pop-it-in-your-mouth and in a second or two the cinnamon tingles your tongue and the flavor imparts, leaving an eidetic memory. Use a coffee grinder to make a quick and easy powder. And don't worry, the leftover cinnamon goes into your next cup of coffee nicely! Freshly cut from a small stand of trees in Hawaii, when Ceylon cinnamon bark comes in like this, we jump for joy as it reminds us why we chose it in the first place. The man who planted the trees to harvest, chose Ceylon for its good health properties, its chemical properties and also for its “taste”. This Ceylon cinnamon bark is grown on a certified organic farm on the Big Island of Hawaii. Tane's trees grow 4-5 years before harvesting the limbs. (Most trees are chopped down after 1 to 1.5 years). Not only does waiting increase the yield, but Tane feels that the cinnamon then has a stronger flavor and has a little more kick to it. Shop now for Grind your own Ceylon Cinnamon Bark! |
White Tuna Bonito Del Norte This can of Ortiz Benito tuna is the perfect size for lunch! We love the shape of the can, which fits easily in the palm of your hand. Opening it reminds us of those romantic (fantasy or real) wicker basket picnics in a green field in your locale of choice. A pantry must! Bonito Del Norte (White Tuna) is a homemade specialty of Ortiz. These are authentic Spanish white tuna; they appear annually in the waters of the Bay of Biscay in the Cantabrian Sea. The Bonito del Norte is the most prized of the tuna family, appreciated for its pure white flesh, delicate texture and superb taste. Line caught, within a 24-hour period of being caught, large chunks of delicious fish are cooked in seawater and the loins are hand-packed in quality olive oil to preserve the tuna's highly prized flavor, and left to mature in the can for at least three months. This aging process helps ensure that the product is moist and delicious when finally opened. Serving this terrific Ortiz Bonito tuna is as easy as opening the can. It makes a beautiful Salad Niçoise - a huge transformation from standard US canned tuna. Serve as an antipasto, hors d'oeuvres, and part of Spanish Tapas. This Spanish white tuna is pretty perfect (and tasty) right out of the tin, too. Ortiz tuna comes in a perfect size for a high-protein lunch for one. Amazing Tuna and Perfect Can "This is amazing tuna! I use it in all kinds of recipes including salads where I just crumble it over some chick peas and rocket arugula with a little parmesan. Not only is the tuna good, but I reserve the oil often and use it in the dish because it's great quality oil and flavored wonderfully by the tuna. Size it the can perfection because you don't have to commit to a big can and store the rest." -- chef Shop now for Ortiz Bonito del Norte! Sacred Sea Albacore Tuna Sacred Sea wild Albacore tuna is from coastal Oregon and is hook-and-line caught by surface troll method, the "cleanest," most sustainable fishing method. Catching one fish at a time instead of using nets or long lines that are used in conventional fishing operations enables them to treat each fish humanely and individually for the maximum quality and nutrition. Each wild Albacore tuna fish is humanely dispatched the moment it is put aboard the boat. This eliminates the bruising and meat damage seen in conventionally handled albacore. The fish are immediately "vertically" bled which results in 30% more bleed-out. As soon as the fish are bled they are flash frozen by brine immersion, which is the fastest most efficient method of freezing. In the conventional canning process, the fish are cooked whole in a pressure cooker. The majority of the oils, the source of the most desirable nutrition, are cooked out and left on the cooker floor. What is left is taken off of the bone and packed into a can, where it is fully cooked for a second time. Sacred Sea, on the other hand, fillets the fish raw and hand-packs it into cans where they are then cooked - cooked once in its own nutritious liquid. Through their process, the nutritional value (and fresh taste) of the fish is still in the can… not on the floor! According to studies by Oregon State University, West Coast wild Albacore tuna, on average, contains at least 60% less mercury than typical canned tuna. From June to October of each year we harvest these younger fish, which range in size between 10 and 30 pounds. Because they are young, mercury accumulation is not of concern. Shop now for Sacred Sea Tuna! |
Large Pantescan Capers in Salt Grown on the island of Pantelleria and preserved in the native sea salt for La Favorita Fish. The island of Pantelleria is 70 km away from Africa and 85 km from Sicily. It is considered by many culinary aficionados as the ultimate source for capers. These are large capers, picked just before they were ready to flower. Preserved in sea salt which means that none of their aromatic flavor has been lost. A rare find indeed! Shop now for Large Pantescan Capers in Salt |
Organic Oatmeal from Scotland Every list of “super foods” has oats near the top. You’ve seen the commercials - eating oats is known to lower cholesterol and improve cardiovascular health. Oats are an excellent source of fiber. They even help stabilize blood sugar - at any time of day. The unusual flavor and texture of these amazing Scottish pinhead oats may be attributed to the final drying process, carried out in the old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today. The oats are dried in the kiln for four hours, during which time they’re turned twice by hand shovel. It is this very specialized process, perfected by the miller, which makes the flavor and texture unique. The distinct oat grains are then stone-cut into small pieces - smaller than Irish "steel cut" oats - thus the name “pinhead.” Unlike “old-fashioned” oatmeal, they’re not steamed and rolled flat. As part of a low fat diet, oatmeal can help reduce cholesterol levels, and it is a natural food and contains NO additives, preservatives or colorings. ChefShop.com is mentioned by Lynne Rosetto Kasper of the Splendid Table and Food & Wine - for Oatmeal of Alford.
|
| ! |
Ancient Japanese Sea Salt Amabito No Moshio is the earliest known sea salt - produced by ancient Japanese nearly 2,500 years ago. Although Japan is an island, because of the country's humid, rainy climate, it has never been well suited for large-scale, dry salt production. Traditionally, ancient Japanese produced salt-ash. They produced it by spreading the local Hondawara seaweed on the beach to dry between storms, rinsing the plants in an isolated saltwater pool, and then boiling the brine with bits of remaining seaweed in a clay pot over a wood fire to evaporate the water, crystallize the salt, and reduce the seaweed pieces to ash. This salt-ash mixture, Moshio, became the staple salt of the region. Today the production of Moshio, ancient Japanese sea salt, continues. The best one, Amabito No Moshio Japanese salt, comes from Kamagari Bussan using more modern methods of production. Unpolluted salt water is collected from the Seto-uchi Inland Sea and left in a large pool to stand for a while, evaporating some of the water and concentrating the salt solution. The concentrated seawater is then infused with Hon'dawara seaweed - adding seaweed to the salt water to infuse its flavor and color, as well as some minerals, including iodine. After some time, the seaweed is removed and the salt water is cooked in a large iron pot until it gradually begins to crystallize, becoming a mass resembling a chunky sherbet. This is then put into a centrifuge to extract more water. The last step in the process is to cook the salt mass in a large pot over an open fire, stirring continuously with a large wooden paddle. This removes almost all moisture and the salt becomes tiny, free-flowing granules. Amabito No Moshio ancient Japanese sea salt has a unique beige color and its flavor is round and rich due to the ample presence of minerals and other chemicals, including calcium, potassium, magnesium, iodine and rich umami flavor. Amabito No Moshio's unique color and delicious flavor is a perfect condiment to traditional Japanese fare such as tempura, sushi, sashimi or grilled seafood and meat. Add it to soups, braised or simmered dishes, whether Japanese or Western style. Anything that requires salt will surely benefit from the natural sea minerals and rich umami flavor from the hon'dawara seaweed. Shop now for Amabito No Moshio |
A traditional marmalade in England Toast! Add marmalade of great quality and joy will ensue. Whilst we make more at night for dinner, sometimes (like now) an early morning piece of bread, deeply toasted to crunchy, and then spread upon its face Seville Orange Marmalade is indeed a place of food happiness. With the expected sweetness of jam and the bitter edge of peel of citrus and the flavor of the Seville orange, this is not quite like candy, it is more like the just right topping! With (electronic) paper in hand, coffee or tea, and toast. Just right joy! Shop now for Hawkshead Seville Orange Marmalade! |
| * |
The Goathorn Pepper These innocent looking red peppers bring a sweet, cool, heat to your summer sandwich. It's a secret ingredient in many deli's all around. It's the heat that makes them a treat! Hungarian Goathorn Peppers in sweet brine of vinegar, sugar, garlic, maple syrup, fennel seed and salt. Simple, hand made, these are so fun to eat. Add these sweet hot peppers to any sandwich or with cheese, the addition of the vinegar makes for the right punch! Not hot when cold, they are more spicy when hot. The Goathorn pepper grows best in the Yakima Valley, Washington, where the ashen enriched soil, arid climate, and the cold nights during harvest creates a firm, natural-sugaring orange and red chile pepper. It's this sweetening that gives Mama Lil's peppers their universal charm. These sweet pickled hot peppers play well with almost every dish! Shop now for Mama Lil's Sweet Hot Peppas. |
| * |
Sunrise Red Zero Tanin Lentils The third highest amount of protein among legumes (behind soybeans & hemp seeds), lentils are super easy to make. On the plate they are awesome to look at and to eat. Put your favorite food on top and you have a one dish meal! As lovely as a Palouse sunrise, these delicious, pink gems maintain their shape and turn a pinkish-golden color when cooked. Unlike other red lentils, Sunrise Red Lentils require minimal processing and don't "muddy" the cooking water. The Pacific Northwest Farmer's Co-op unique foods don't just sound different, they taste better, too. That's because they're grown by a unique family of farmers on the Palouse who are passionate about putting healthier foods on the world's table. They are dedicated to preserving family farms and protecting the land through a way of life that some would call old-fashioned. Passed through many generations, their 100-year-old family farms in eastern Washington and northern Idaho are rooted in sustainable agriculture. Their growers have a history of nurturing the land through crop rotation, cover cropping and reduced tillage. As a result, the PNW farmers use up to 50% less fossil fuels, greatly reduce the use of toxic chemicals, sequester carbon, protect the soil, and conserve water. It all ads up to rich, healthy soil, which allows PNW to grow incredibly healthy beans, lentils and split peas. PNW foods are also verified non-GMO by Non-GMO project. They are also kosher certified and pass the toughest food safety inspections in the industry. (Not certified Kosher in Essential Pantry zip-lock Bag.) Shop now for Sunrise Red Zero Tannin Lentils! |
| * |
Fusilli Napoletani Lunghi Pasta Cooked just right this authentic Italian pasta has just the right bite! What a wonderful mouth feel, it grabs the flavor, be it a complex sea faring dish or a rich robust tomato sauce, it's a wonderful shape of pasta! This pasta is awesome! It looks good even before it hits the water. It's spiny texture and ripple spiral is quite enticing. Once cooked el dente, tossed with the garlic & olive oil this pasta is stupendous! Think simple or complex, for one or for many, either way it is perfect to eat just as the sun is setting! Shop now for Fusilli Napoletani Lunghi! |
| Visit us when you're in Seattle! Cruise shippers we can see your boat! | |
ChefShop Cocoa Powder
MOCHA! "I use this cocoa powder to make mocha's at my coffee shop, everyone loves this chocolate!" -- kevin 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 Shop now for ChefShop Cocoa Powder! 
Cooking Classes Now
Check 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
|
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 |
|
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 creamy polenta creates a nice, creamy bed to the chicken, and a wonderful way to both, use up left-over 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. Base Lentils Recipe Love Lentils and only a little more work than boiling frozen peas. You can at a minimum just boil and eat or simply garnish after cooking. They keep for days in the refrigerator so it is a great Sunday dish to eat in different ways all week. This recipe makes them much more appealing and delicious and barely more work than boiling water! Beef Stroganoff Recipe My mom used to make the greatest Beef Stroganoff. It was always one of my favorites. She served it on grocery store egg noodles. I recommend an artisan Egg Pappardelle pasta. |
| See what you missed in previous Newsletters |
|
Hot Pink Salt, Pie, Tuscan Oil Valencia Spiced Almonds, Alive Pasta The Best Pepper Flakes - Last Call for.... |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |