|
Washington grown Hardneck Garlic, Curry Chicken & Hamachi dish from Aspen and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
A trip to the garlic fields Wonderful Hardneck Garlic It was before the crack of dawn when we headed out, past the time the bars closed and after they had sent their occupants spilling onto the streets. We were heading north, far north, but first we had to pass by the concrete and glass buildings of high tech giants and biological pharma before merging onto the interstate. At this time of day it was still very dark with just a smattering of a few souls awake. We were headed to the fields, the drying huts, to capture the first light beams of the sun as it gently washed across this year’s garlic crop. We settled in for the long drive north. No passport needed, even though once we left the confines of the city it truly felt like a different country and in short order, it seemed like the land had leveled out into rolling mounds of farmland. We crested a short rise and “uh oh”! Fog, and lots of it, lay across the horizon in the distance ahead. The early sunrise was now a bust. No sun was going to peek over the horizon this morning. We thought about “calling it” but farmer Mark was meeting us and so we soldiered on. We took the eastbound exit to the right, and headed into the fields. It was not far before we turned off that route as well. The dull high-speed roar of the tires on pavement was replaced by the quiet, slow crunch of the gravel road. It’s a short moment before we turned into the lot, drove past the darkened farm stand and around to the back. Shutting off the engine created the sound of silence, the sound of nothing was voluminous. We sat in the fog in the truck debating if the sun would peek out, if it did, when and if it would hit the huts in the right way. We pulled out our “apps” that plot sun paths, considered sunset and where it would fall, and that it was a mere 16 hours away...concluding quickly that wasn’t going to work. It wasn’t long before claustrophobia set in and I leapt out of the confines of the seat into the cool morning air. The fog was lifting and the sun had brightened the surroundings. For sure by now the sun had crested the horizon and somewhere someone was looking at magical beams of light. Just not us. Thankfully Mark appeared just about now and we started talking about everything immediately. From the lack of sun, to the state of each other’s business, to the state of the world (in relationship to farming of course), we talked. And then we headed back to see the garlic in the huts. The huts are frames that are covered in plastic, greenhouses, like giant photo tents. The light we had would work. The newly harvested garlic was laid out on screens to cure. The roots and the greens are left on for energy nutrients which the bulbs continue to pull from. The greens also help to keep fungi and other unwanted elements at bay. We are just a few short weeks before all the garlic is ready to ship. As always the “seed” crop we get (largest bulbs) is extremely limited. Pre-order now. Shop Now for Organic Hardneck Garlic! |
Killarney Red Organic Hardneck Garlic Killarney Red Garlic, a Rocambole, is rare and difficult for gardeners to find. The cloves are exceptionally large, and the loose skins on Killarney Red makes it easy to peel. It has a wonderfully deep, full-bodied flavor. Shop now for Killarney Red Organic Hardneck Garlic! |
Garden Treasures Organic Garlic This variety of garlic is grown from original stock starting in 2009, all at Farmer Mark's farm in Washington. It is only available here and at the family farm stand. Almost 10 years in the making, but well worth the wait. A great "born in the Pacific Northwest" garlic with strong overtones, all purpose, great for cooking or canning and of course easy to peel. Shop now for Garden Treasures Farm Organic Garlic! |
Making Curry A recipe from Aspen this year. Some of the best food in Aspen at the Food & Wine Classic is not on the stages or in the restaurants, but in our condo. One night, every year, the triplets, three lifelong friends, all chefs, make us dinner. Comprised of the protein-du-jour of the day, and the greens that don't get used on stage in the demos that day. And some of our favorite new ingredients from the past year and a few old favorites are an option to incorporate into the night's meal. And this is where this curry comes in. Chicken and Hamachi Curry. We have modified it a little, taking out a little of the heat (you can add it back in if you want, 2 Serrano chilies, deseeded, deveined and minced) as it was a blow your face off hot. That said it was wildly flavorful and just plain good! And even though my head was flowing and my face was red as a sunburned baby, I had seconds and thirds! It takes time to make a good curry, stirring and cooking, to meld the flavors, it is quite therapeutic to stir the pot. The ingredients for the recipe are included below. Thanks to the triplets and especially Charlotte, whose recipe this is! It was a great year and a wonderful family we have in Aspen! See the recipe here! |
Madras Curry Powder Established 1876 for export to England It took two industrious locals in India. Established 1876, Merwanjee Poonjiajee & Sons Private LTD Sun Brand Madras Curry Powder's tin encases a recipe that has been handed down generation to generation, maintaining the quality that the two founders, Merwanjee and Poonjiajee, created 136 years ago. Madras Curry is like many spice mixtures, there are many variations of the ingredients and proportions. Madras, (or Madrasapattinam) India, now called Chennai, in Tamil Nadu, India, is on the Coromandel Coast and the second largest port in India. Sun Brand Madras Curry was one of the first curries to be exported. We carry this brand because we have many curry lovers who tell us it is the best that you can find out there. You, of course can make your own ... but we like the very fine powder and the ease of having it in our Essential Pantry. A yellow curry powder with a following. Try it out and see what people are talking about! 1/3 cup needed. Shop now for Madras Curry Powder |
Organic Virgin Coconut Oil Virgin and unrefined coconut oil. 4 tablespoons needed. Shop now for Organic Virgin Coconut Oil. |
| ! |
Aji Amarillo Yellow Chili Flakes Scoville Heat Units: 15,000 to 30,000 Yellow chili flakes. Also known as Kellu Uchu in Peru. (15,000 - 30,000 SHU). This yellow flake has some tingly in the top hairs of your nostrils. There is a tiny hint, a poke, of citrus if you whiff closely. Great for soups and stir-fry, it is a good way to add a little heat to any dish without it blowing your head off. The Aji Amarillo heat is good but doesn’t linger longer, leaving you with a pleasant citrus feeling. Fabulous heat that explodes the flavors in your mouth, without the total meltdown of your sensory system! The way hot should be! These Peruvian chili’s are picked-at-their-peak and then carefully ground into flakes to retain their exquisite flavor and pungent qualities. 1/2 to 2 tablespoons needed. Shop now for Peruvian Aji Amarillo Yellow Chili Flakes |
Coconut Creamy Milk A fruit or drupe, this nut is not a nut and not nearly as dangerous as one is led to believe. Contrary to popular belief, these nuts are not deadly. As the common saying goes, “If the fall doesn't hurt you, you'll be better for it.“ Just a few hundred people a year die from coconuts falling on their heads worldwide, so one is reasonably safe unless there's a coconut tree nearby. Coconut milk and water, on the other hand, have been touted recently as exponentially, unbelievably, very fabulous for you. We don't know about that, but we do know that the Ayam coconut milk that we use is indeed fabulous! Consisting of just two ingredients: coconut kernel extract and water. That's it. Filled with lots of B vitamins and other good stuff, coconut milk is a versatile and surprisingly useful ingredient to have in your pantry. Not only is Ayam coconut milk useful for desserts, such as coconut cream pie, coconut cupcakes, coconut hot white chocolate, and of course coconut ice cream. It’s also a wonderful ingredient in savory dishes as well. Think of a Thai Curry for your shrimp or a coconut rice (use coconut milk to cook the rice) or a wonderful curry garlic pepper milk sauce for your fresh fish! We opened and tasted a boat load of coconut milk and this is the best we have used! 2 cans needed. Shop now for Coconut Milk that's more like cream! |
| * |
Classic Chicken Stock It's a 40-time reduction, so a little goes a long way. You know all those times that you've substituted water for chicken stock in a recipe? And it turns out fine...but you know that with the stock, it would have been simply delicious. Then this is the solution for you! Fond de poulet results in a perfect chicken stock whenever you need it - especially at the last minute. This product is gluten-free. 1 to 2 quarts chicken stock needed. Shop now for Fond de Poulet, Classic Chicken Stock. |
| * |
Hot Honey - A dream This honey is hot! How cool is that! It’s sweet of course, it’s honey after all, yet even if you dip your finger in, avoiding all the little red spots of chili pepper, your tongue is still treated to some tingly heat! And I mean heat. It lingers longer and sparkles on your lips and the tip of your tongue. And the back of your throat will get some burn, too. The honey itself takes on a coffee cocoa thing, rich and dark, making this cool flavor really well rounded. I don’t know if the honey actually is this flavor now or if the pepper changes how your taste buds taste. If your tolerances for all things hot is low you still might be able to dip in it. The honey is magical in how it keeps things moving, all the while delivering hot chili flavors that are well defined without the explosion. For hot people you just will love the well rounded flavor, exemplifying these special chili peppers from Hawaii combined with Wilelaiki honey. The honey brings and delivers the heat in a really descriptive and flavorful way. Even if hot is not your thing, this honey is so perfect for a glaze or a marinade. Add it to baked beans or surprise your pals with a spicy hot honey vinaigrette! Or spread it on toast for a morning pick-me-up. This honey is worth having! Sweet heat is always something you want in your life, and here it is! Honey to taste as needed. Shop now for Wilelaiki Honey with Hawaiian Chili Peppers! |
| * |
Fossil River Flake Salt This is my favorite salt, period. The flake is gentle and easy to crumble. No breaking that expensive crown or thinking it is a piece of sand in your scallop (that sand came with it), this salt is delicious and plastic free (really!). I use less because the big flakes trick your mind when your palate says "salt!" and then you're happy with less. To taste as needed. Shop now for Fossil River Flake Salt! |
| Visit us when you're in Seattle! Cruise shippers we can see your boat! | |
Basmati Rice
Basmati rice's origin is in the foothills of the Himalayas in India and Pakistan. An aromatic long grain rice that is more svelte and longer than Jasmine rice. Ideally this rice should be soaked in water before cooking. Perfect for rice cookers with a timer as you can wash, set and hours later have rice! 2 to 3 cups uncooked Rice for serving as needed. Shop now for Rue & Forsman Sustainably-Grown White Basmati Rice! 
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 |
|
Cocoa & Curry Rubbed Chicken Salad Recipe This is a combination of a few different recipes. The combination creates a perfect summer main dish - lots of flavor, not too heavy, fresh greens that are so abundant in the summer. In this case, we recommend slicing the breast and serving it cold atop your favorite greens, dressed with a simple vinaigrette dressing. As with many simple recipes, the better the ingredients, the better the outcome. Curried Carrot Soup Recipe Shauna Ahern, The Gluten-Free Girl, is an amazing person, an amazing writer, and an amazing cook. Add to that, a very talented husband chef, and you have a winning combination, and a great book. Chicken Stew with Garlic Recipe Adapted from How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos , if you don't have a copy you should think about getting one. |
| See what you missed in previous Newsletters |
|
Udon, Soba, Fusilli, Pantescan, Powdered Hot Pink Salt, Pie, Tuscan Oil Valencia Spiced Almonds, Alive Pasta |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |