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Nature's sweet candy, New Variety Garlic, Basil Pesto from Italy, Cumin from Morocco and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Nature's Sweet Candy Pruneaux d'Agen They conjure up a lot of bad stereotypes (unless you're older, and even then...). It’s almost as if you're caught eating prunes, people assume that you're superior to them; as if you're stuck up. But it’s not true! But it’s not true! People who eat prunes are good, everyday people, just like you! Known for their amazing health properties of positive fibers, prunes have the bad stigma of "regular" help and thus are avoided because of it. Prunes not only help with "flow", they are also antioxidant rich, and the fiber can help with one's blood sugar level, which has the pyramid effect of helping with cholesterol, controlling weight gain, and iron absorption. Although these are great reasons to eat prunes, when it comes to Pruneaux d'Agen, the best reason is they are better than man-made candy! With their micro-thin skins, they are absolutely melt-in-your-mouth delicious, and just as good for snacking as they are for either sweet or savory dishes; Braised Pork with Port and Prunes, or rich North African-style tagines, incorporating warm spices like cinnamon or allspice with prunes and meat or often lamb. Pruneaux d'Agen, pitted Agen prunes are absolutely wonderful. What's so special about these prunes?! Pruneaux d’Agen (that’s French, "for the very best") are not the shriveled up, dried up, tough skinned plums you envision. No, these prunes are nature's finest candy; naturally sweet, easy to chew and, of course, easy to digest! They come from the Prune d'Ente plum, which is a hybrid of a local fruit and the exotic Damask plum, first brought to France in the 12th century. The Lot-et-Garonne region of southwestern France is cultivated exclusively for prune-making. The plums are shaken from the trees, dried first in the sun, and then the plum is slowly oven dried, concentrating the sweet flavor. And then they are steamed gently back to moistness! It is the hands of the artisan that defines one from another and why we love these the moist. The result is a large, plump prune with a deep, spicy aroma and rich, lovely flavor - a summer harvest that's ready to enjoy all year round! California is the source for most of the prunes in this country, but France is the home of the most splendid prune of all, the celebrated Pruneaux d'Agen. Limited supply. Please order soon. Shop Now for Pruneaux d'Agen! |
It's like a song to your palate Music Hardneck Organic Garlic One of the most popular garlic's of the porcelain, spicy hardneck variety. Music hardneck garlic features typically large cloves that are easy to peel and easy to use. Whether you smoosh, crush or slice thin to make the perfect sauce or marinade, one clove is the perfect size. Less in your face with heat and spice than other porcelain hardnecks, don't be fooled as this Music sings the song of potent garlic flavor! From Rock and Roll to Country to Jazz, we love our Music! Fresh, organic Music hardneck garlic is the least hot of the porcelain garlic varieties. The large bulbs have a sweet flavor when baked. Eaten raw, they have a very hot, spicy flavor. Did you hear? We announced this year's crop of hardneck garlic is coming soon in last week's newsletter. (You can see it here.) From what we saw drying it is looking like a good year! Shop now for Organic Music Hardneck Garlic! |
Italian D.O.P. Pesto from Genovese The nucleus of modern day pesto started in North Africa and India, when basil became the main ingredient. Basil pesto took hold in Provence (as pistou) and in Liguria (as Pesto alla Genovese). In the 1860's a recipe for pesto with basil is published in La Cuciniera Genovese. Then the recipe travels with the immigrants to the New World. Italian basil pesto was introduced to a much wider audience when Italian immigrant and University of Washington Professor Angelo Pellegrini's pesto recipe was published in a 1946 issue of Sunset Magazine. The recipe consisted of a little bit of this and a little bit of that, with no precise measurement. This makes sense when you think that pesto, which means to crush or bash, is a combination of just a handful of ingredients mashed together. You can see how you might want to add a little more or a little less of one thing or another to match your palate. To make a typical pesto, you crush fresh young basil, Italian pine nuts, add Parmigiano-Reggiano, sea salt and olive oil. (The Silver Spoon New Edition.) That's all it takes; a mortar and pestle, elbow grease, and you can make your own. Or, you can use a food processor, though the results are less textural and more mushy, like a moist paste. The company who makes this Pesto is La Favorita Live S.r.l., who originally only sold their foods in the Piedmont and Liguria regions, using natural ingredients with simple commercial production. Today, using what is considered the best for Pesto, basil from Genoa, "Basilico Genovese" is protected by the European Union with the Denominazione di Origine Protetta or the DOP designation. Pesto alla Genovese is an excellent representation of the quality the company still produces today, more than 60 years after its inception. Shop now for this wonderful tasting Pesto alla Genovese! |
Bucatini Italian Pasta The pasta with a hole in it Italian bucatini pasta is thicker than spaghetti and the center of each long strand is hollow - think of a drinking straw. Sapori di Napoli bucatini is thicker than the average store-bought version, and superior ingredients and traditional production methods give it exceptional flavor and texture. The drinking-straw shape of bucatini pasta allows sauces not just to coat it, but to get all the way inside the tubes, too . . . the better to maximize the melding of pasta and sauce! A perfect match for pesto! Shop now for Bucatini Pasta Sapori di Napoli! |
Ground Cumin fresh from the Moroccan market It’s a pretty interesting spice. Not only has it been in foods for thousands of years, mentioned multiple times in the Bible, it is reported to have been used for medicinal purposes and for preserving bodies in the mummification process in Ancient Egypt. All this from a tiny, skinny seed. Cumin (origin -Sumerian - gamun) comes from a flowering plant in the Apiaceae family, commonly known as the family of carrot. Native from the Mediterranean to India, ours comes from Morocco and the same spice “shop” in the Agora of Casablanca, that our Saffron comes from. Kept handy like salt and pepper by the ancient Greeks, it is still part of the table setting in Morocco today. When this spice arrived at the warehouse, the shop was instantly filled with the smells of the Agora! Unlike the ground cumin that has been in a jar for who knows how long, this fresh ground Moroccan cumin was just ground by hand with a mortar and pestle! This is the way buying Moroccan spices online was meant to be. Besides, you can't beat this ground cumin's price. Use cumin to make your own Ras el Hanout, Garam Masala or add it to your next lamb burger or curried cumin potatoes. If you use black pepper in a recipe, then you can use cumin to change it up. Shop now for Ground Cumin from Morocco |
Espelt Moscatel Wine Vinegar This warm, light colored vinegar is first sweet and, as it moves to the back of the mouth, the throat gets a jolt of acid! If you are to “taste” with a little lip and tongue, there is a sweetness and a wonderful grape and peach flavor, and the acid is subtle and later. Its very light persona is not aggressive, with fruity notes, that will create a wonderful dressing. A dressing that would go well with the summer bounty and delightfully with fall harvest, too. There is also a woodiness that comes with it that adds a round, perhaps cushy, finish to your palate. It has a subtle approach which spreads out nicely revealing, all its nuances of flavors. What’s wonderful is that this vinegar is not mono-toned at all. Its flavor profile is indeed white wine, yet, from a light, simple and sweet wine comes this quiet, flavor-rich vinegar! Shop now for Espelt Moscatel Wine Vinegar. |
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Serrano Ginger Lemongrass Haute Sauce The lime and ginger floats across the tongue just before the lips start to tingle and the heat develops in the back of the throat. An almost complex flavor that really enlarges your tastes and you know you have some heat now. Still in the end, the flavor nuances have a bit of bitter and savory. You find yourself smacking your cheeks to get the most of it. Shop now for Marshall's Serrano Ginger Lemongrass Haute Sauce |
Salt & Pepper Toasted Corn The “Salt and Pepper Toasted Corn” are not just “plain” with pepper. They are indeed flattered with a pepper punchy pow that adds a third dimension to the salt, oil and corn. What you will find is some kind of special “sauce” (technique) that makes the flavor stick to the corn so that each and every kernel is flavored with just the right amount of magic. These little crunchy bits are like magic! Not too hard, lots of crunch to munch, you can't have too many and they are so satisfying. Shop now for Salt and Pepper Toasted Corn! |
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Healthy longevity comes from eating Black Garlic! This dark, very dark gourmet ketchup is nothing like the red stuff we have used our whole lives. In fact, it does not resemble anything we have had before. Though, I am thinking that the next burger I make will have this as the condiment of excellence. Like most ketchup's, it has vinegar, acid and tomato. And then the similarity stops there. To the nose, Hawkshead black garlic ketchup has a big twingy tickle from the acetic acid - balsamic vinegar. To the tip of the tongue it is sweet. And to the mouth it is a squeeze in the cheeks pleasure. It took a couple of “tastes” to notice the little bits of garlic. At the end, some of the time, there is a tickle in the back of the throat. The flavor of this gourmet ketchup is not “garlic”, at least not to the taste buds. It takes some cheek smacking to get the garlic...the flavor is much more about the complete experience. Sweet twinge of good with hints of Balsamic and caramel. This is like an extension enhancement of black garlic into a ready to pour form! To make black garlic you heat a full head of white garlic at 150 degrees for several weeks. The browning action is created by Maillard reaction and is not caramelization. The sharpness in fresh garlic is transformed as it breaks down over time and minimizes the strong flavor. It has been around for a long time, long associated with longevity and even immortality, black garlic is rich in color, rich in flavor, with roundness, fullness and lots of fun when it is packed like a gourmet ketchup. Shop now for Hawkshead Black Garlic Ketchup. |
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Organic Umeboshi Furikake Organic and vegan, this umeboshi furikake contains mostly sesame seeds, brined ume plums, dried brined shiso leaves, and nori seaweed. Easy-to-use condiment perfect as a topping on rice, meat, fish or salad. Our organic furikake is made only with plant-based ingredients, and it's free from additives and artificial flavors. good stuff!! "Love this - I love all the flavors of this brand, but I think this one is my favorite. I put it on rice, salads, pasta...but i mostly empty these bottles straight into my hand (to mouth). Very good stuff." -- lennox Shop now for Organic Sprinkling Umeboshi Japanese Furikake! |
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Organic Sangre de Toro Beans These heirloom Sangre de Toro beans are originally from Southern Mexico. They are the perfect bean for red beans and rice, or any other traditional Latin American recipe that calls for a red bean. A dense bean without being too starchy, they are great in salads, soups and with rice. Shop now for Organic Sangre de Toro Beans! |
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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 has a touch of ground vanilla bean. Our regulars know what a great cocoa this is! 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! 
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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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Summer Tomatoes with Zinfandel Glaze Recipe This is a simple, tasty and versatile summer appetizer or light lunch salad. Add some mozzarella or goat cheese, arugula or baby spinach, or thin slices of Prosciutto for a more substantial offering. Can also be served as a side dish for grilled halibut, shrimp or chicken. Sweet Peach Tempura Recipe A great variation on the traditional tempura recipe, and a great way to enjoy summer's fruit bounty. The recipe calls for peaches -- but you can use anything really: Apples, Pears, Nectarines, or bunches of blueberries or cherries. Sprinkled with powdered sugar, or drizzled with a runny honey - so easy and oh so good. Also works great with aged prunes -- totally melts in your mouth. Civet de Poulet Aux Pruneaux D'Agen Recipe It sounds like it will take lots of time, but really it's pretty simple to do! |
| See what you missed in previous Newsletters |
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New Harvest Garlic, Curry Recipe Udon, Soba, Fusilli, Pantescan, Powdered Hot Pink Salt, Pie, Tuscan Oil |
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