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With Coriander & Jaggery, Hardneck, Summer ingredients to make your life easy and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Carrot and Fruit Conserve with Coriander and Jaggery To the nose this relish (a conserve) makes your nostrils pucker right up! And it is so intriguing that you go for another sniff and twisty twinge. It's that good! To the mouth it is full of similarities and full of unknowns. To the eye the carrot strips, you can recognize by shape, everything else is blended in color and shapes are unrecognizable. To the taste it is a plethora of fun taste! This conserve has sweet 'n' buzz. It has a spicy side, a crunchy side, a soft side. Every bite is completely different. It is full of interesting notes, flavorful ones in fact! This mix conjures up many harmonious tunes with fruit, like a one note pear, on top of a dreamy cheese, perfect on grilled pork chop and it will sing with just sliced off corn from the cob in nice strips ... The spoon does not lie and this is a total spoon worthy conserve! Shop Now for Carrot and Fruit Conserve with Coriander and Jaggery! |
Piccalilli Relish Hawkshead Relish Don't relish the Gentleman's Relish? This classic Piccalilli is chunky and texture filled. Use with abandon! Traditional, fruity and fresh Hawkshead Piccalilli relish, filled with freshness, vegetables and spices, no padding, just real great ingredients that make the perfect accompaniment for cheese, cold cuts, salads, or try alongside a hearty cottage pie. This Hawkshead Piccalilli relish is one tasty treat! We imagine on fish (maybe even salmon) and on pork chops. Buy this Piccalilli sauce to garnish the best barbecue meal you can think of! Mark's one man who can conjure up amazing combinations in a jar. Shop now for Hawkshead Piccalilli Relish! |
The perfect summer companion Elderflower Syrup It's not like the other ones! This syrup (like all of D'Arbo's syrups) is not like the others. It is sweet of course, but you can taste the Elderflower, which by the way is quite wonderful. Lightly sweet, thickly syrupy, amazing good. Tastes like St. Germain, only without the alcohol. Same delicate, floral notes. Perfect as a dessert topping, in a French Gimlet with Elderflower Syrup cocktail, or atop a Orange Panna Cotta. Personally, I just add a splash to ice cold water and it is transformed.... Heaven in a bottle "Just received a bottle of D'Arbo and this stuff totally blew me away. Mixed with a little Pellegrino it makes the most refreshing summer beverage ever, and that's just the first thing I tried with it. I feel as if there are a lifetime of possibilities at hand. Thanks for offering such an incredible import!" -- brett Shop now for d'arbo Elderflower Syrup! |
Just right for summer This sweet soy from Indonesia via Holland is like a prepackaged marinade or better yet, just add to your next stir fry or top a steak. It's easy peasy to use with almost anything that needs a touch of salt and sweet! Try mixing equal parts ketjap and melted butter as a marinade for fish (broiled or grilled). For meat, brush with ketjap, and then baste a few times during cooking. For a simple but flavorful stir fry, sauté the veggies and meat or chicken (if using) in olive oil, and then add some chopped garlic, ginger and a few spoonfuls of ketjap as you stir fry - you probably won't need to add additional salt or sweetener. 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!" -- laura Shop now for Ketjap Manis Sweet Soy Sauce! |
Rega Rega San Marzano D.O.P. 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 Shop now for Rege Rega San Marzano D.O.P. Tomatoes |
Brinjal Caponata With hearty flesh, gleaming skin and caviar-like seeds, the aubergine (eggplant) is vegetable royalty in Asia. Like its Mediterranean sisters, the relish tradition from West India, has natural affinity to oil-rich fish, lamb, goat or nutty cheeses. Swirl into mashed potato or pureed cauliflower for an inspired side dish, or spread on toasted flatbread, serve on top of creamy brie, or top an omelette for something different. More! More! More! "I now understand why this is so loved! - cubes of eggplant packed with flavor, texture and sweet personality! She’s the charming office mate who is comfortable everywhere but doesn’t demand all the attention in conversation." -- evelyn Shop now for Le Bon Magot Brinjal Caponata. |
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A miracle that is Hardneck Garlic Mark's garlic is nothing like the stuff you find at the grocery store. Grocery buyers purchase and store "soft neck" variety garlic in enormous quantities. It has the longest shelf life (convenient and economical for the store) but it is the hardest to peel (so vexing for the customer!). Plus, the clove size varies, often leaving you with some of those teeny, tiny cloves that are barely worth the effort. Mark, on the other hand, grows “hard neck” garlic, named for the hard stalk in the center of the head. Hard neck cloves are more uniform in size and they can grow to be quite large – "some almost the size of a golf ball." (And yes, we do mean each clove!) Garden Treasures' garlic is beautifully shaped, the outside smooth and unblemished and each clove plump and healthy. When you open the head, the cloves are firm, moist and smooth, with very little space between them. And there’s none of that struggling with brittle, tough skin: the cloves nearly peeled as easily as a piece of waxed cheese. Shop now for Hardneck Garlic |
Kefta Rub for Summer When you first open the jar and go for a pinch the first thing you will notice is the silky smooth feel between your thumb and forefinger. Wow! This incredibly fine grind is amazing! Understand it is not a powder like so many commercial spice blends. This Kefta has texture and feels fabulous. And the “whiff” is wonderfully effervescent. It is smooth and distinct, complex and simple all at the same time. Though initially the aroma is “recognizable” with cumin leading the “flavor”, it shares the olfactory epithelium with the other spices for a perfect balance. We couldn’t wait to fire up the grill (we did) and top our chicken with this very special blend! Adding olive oil, salt, a little lemon juice, Ras el Hanout and Kefta Rub and we had a party! We can’t wait to rub it on everything this summer! Named koofteh (kofta) by the Persians, the root of kefta, which means literally “pummeled meat”. Kofta is most commonly used as a description for a minced meat “dish” - a meatball. Known as “kefta”, it found its way to Morocco from Persia via every country that separates the two, including Turkey and Lebanon. Each with their own distinct versions of kefta. Not just any meatball like we have in the West, this “fist” sized full-flavored dish is most often served with a yogurt sauce to contrast the spices. The act of “pummeling”, working the meat so that the proteins break down and the lamb, onion, garlic, salt and the spices bind together. Do not include any flour or filler as they are not used in an authentic dish. Kefta Rub with roots in Casablanca: This Kefta recipe is from Mehdi’s great Uncle, one of Casablanca’s finest butchers. This “Morrocan” version of Kefta is inspired by local cuisine and includes cumin, paprika, cayenne, cinnamon, mint; hazelnut was in the original recipe but has been omitted for allergy reasons. But you don’t need to just make Kefta the dish, it works wonderfully in shakshuka, or as a marinade for gulf prawns with lemon juice, olive oil, garlic, parsley & cilantro. Even add it to a tomato sauce, that's how versatile this spice mix is! Just add ground lamb... "and grill. It's wonderful!" -- fred Amazing presence! "Wow! This is actually THE versatile solution that is not like a generic “curry” flavor. It is fresh and reliable for everything you’re working on, whether its got Wings, hoofs, roots, leaves, etc. I don’t need any other solution of flavor for a dish." -- evelyn Shop now for Kefta Rub! |
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Shasta Zero-Tannin Yellow Lentils Add a bit of bright, Palouse sunshine to your meals with these tasty and unique dried lentils. Quick-cooking Shasta Yellow Lentils turn a warm golden color, maintain their shape, and don't "muddy" the cooking water. PNW's 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. They're growers who 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 seal bag. My favorite lentils " These don't even need more than some unrefined sea salt and a tsp or two of your favorite oil for added flavor. Their natural flavor tastes great without more added seasoning. I'm so glad to have found them, and grateful that Chef Shop carries them. " -- sr Shop now for Shasta Yellow Zero-Tannin Lentils. |
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As seen in Food and Wine Magazine Fresh-made-to-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. After three years of development and many trials and tribulations it has now arrived. Made in small batches every week or so for the local chefs, we benefit with small shipments as well, bringing 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! The Villa Jerada Harissa represents the story of Mehdi returning back to his Moroccan roots. Harissa remains a staple as a Moroccan condiment, much like Ketchup, Tabasco or Sriracha is in many American homes. Though some key ingredients remain essential to every Moroccan Harissa recipe, variances do exist, setting some apart from the others. 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. 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 Shop now for Villa Jerada Moroccan Harissa! |
Primo Pan Drolo's These crunch filled Chocolate Hazelnut cookies are to die for. Well, perhaps not quite that far. But they are are pretty gosh darn good! When I crave crunch, a cookie and when I feel sorry for myself I eat these with abandon... and when I go on long car trips. Open the package and you instantly get a sweet whiff of cocoa and hazelnut! Perfectly lovely! The bite has a nice crispness to it and as you chew you get chewy bites of the hazelnut bits. I found them hard to resist, mangiare with contentment. Different than flour based cookies, the crunch and the bite are a great experience. Raise your expectations to a new plane and you will be happy and filled your days with hazelnuts and dark chocolate! Shop now for Italian Chocolate Hazelnut Cookies! |
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ChefShop Cocoa Powder
Cocoa Powder is perfect for making summer treats! WOW!! "I just received my first order of Pernigotti Cocoa. I have been a fan of Valharona Cocoa for years, but this may have replaced it as my Favorite! It has an incredible taste, I could smell it thru the double bagging. It is just GREAT! I would highly recommend it and for 2.2 lbs it really is quite a bargain!" -- ellen Shop now for ChefShop Cocoa Powder! 
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| This Week's Recipes |
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Banana Cream Pie Recipe It takes time, good cream pie always does! Bananas are the largest fruit crop in the world by weight. Except for tomatoes, which they say is a fruit...and then they are second. Fennel Pollen Chicken Recipe This is a perennial favorite in our house -- always the first choice and a must for fennel lovers. Classic Garlic Aioli Recipe This is an egg-less Aioli (or Allioli) sauce. It is more typical of what you will find in Spain. Perfect for grilled salmon or on top of roasted potatoes. It is not easy to get the garlic and olive oil to emulsify properly. One of the keys is to grind the garlic and salt together into a fine paste first. Any chunks of garlic or salt will make the emulsification process harder. The second key is to add the olive oil very slowly - almost drop by drop. |
| See what you missed in previous Newsletters |
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Pruneaux d'Argen, Music Garlic, Genovese New Harvest Garlic, Curry Recipe Udon, Soba, Fusilli, Pantescan, Powdered |
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