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Camping, Binchotan, Balsamic, Escargot, Tomatoes and more at chefshop.com/enews |
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Sometimes no matter how hard you try, the recipe concepts just don't work out Camping** is a rite of passage, at least for some. Every year my son and I, along with an old friend from my film making days, go camping, it’s really car glam-camping, as some call it. My friend now has an RV and he sleeps inside it on a king size bed. And we can sleep at least one in our van. Which means of course I sleep in the tent and my son sleeps in the van. It’s not as bad is it seems, I am all alone in a four-person tent. And as you know, because tent size is based on nothing, that’s just about right for one person comfortably. Now don’t get me wrong, I’m not saying that everyone should go camping. Though I would argue that, if you want to have a leg to stand on when you argue that camping is no fun, you need to go at least once. Camping, as I said, is a rite of passage. And the food you eat when going camping can be the very best memory you may ever have. Cooking over an open flame, fire is Homo erectus, the roots of our roots. It’s what makes us humans (thumbs, yeah whatever), it is this cooking over open flame that no other animal on our planet does. Cooking over a fire is not hard to do. In fact, it’s pretty easy if you can get the fire going. And usually by the time food is ready to eat everyone is starving because it takes twice as long to prepare. Therefore camping and cooking is better than alcohol when it comes to making food taste great. Time, a long time, plus hunger, plus clean air (breathing clean air is exhausting), plus the thought of sleeping in a tent makes you very hungry. Even walking to the bathroom makes you hungry. Thankfully there are some bathrooms where we go camping, but they are far away. Obligatory exercise is another reason you’re hungry and ultimately food tastes better. When it comes to food for camping, it is the best excuse to eat to excess (calories are burned like crazy outdoors*) and come up with new recipe ideas for the new year. Last year we had great success with steak (we had some bad cuts this year), corn (always amazing), melon, marinated chicken, etc. This year not so much. I planned to make a deconstructed PB&J and the (banana) bread was terrible. The dogs were good, but the buns were uninteresting and average. The BBQ sauce didn’t live up to the hope we had for it. The best thing we had was tortillas, one with Rick’s sous vide Wagyu grilled on a little stove and the plain cheese ones. And the s’mores. Last year we made s’mores with fancy French Marshmallows, dark chocolates and exotic graham crackers. And while good they weren’t satisfying. This year we made them with the real deal. Honey maid graham crackers, jet-puffed marshmallows and single, not dressed-up Hershey’s milk “chocolate” bars (they melt quickly, remember the only heat is from the marshmallow). Pretty sure nothing in that is good for you, but they sure taste really awesomely good! That’s it, the report from the Olympic Peninsula camping trip. The quietest place on earth and some of the cleanest air as well. *No scientific proof. **Camping (to some) is a hotel without room service. |
Balsamic Vinegar from Italy A truly wonderful "Balsamic" style vinegar is just that - wonderful. There is something to be said for the DOP designation and for products to be monitored for quality and authenticity. On the other hand, there are amazing elixirs out there that will never have the official DOP designation from the Modena and Reggio Emilia consortium that are still, indeed, made the authentic way in Modena and Reggio Emilia - the unique process is grapes cooked down and then moved through a series of barrels often of different woods to age over years - resulting in something that is delicious and special. Always fun to have a good balsamic around to drop, drizzle or dunk just about everything...well not really. A good hard cheese like Parmigiano-Reggiano cherishes a delicate drizzle, just like a ripe strawberry does. When adding it to garlic mashed potatoes use sparingly so that it is relished and not overwhelmed. Balsamic is not ketchup, but it is a wonderful add to lots of great foods! Shop now for Balsamic Vinegar |
Camping with Binchotan Hot Cooking! Binchotan Daimyo is made from the hardest and highest quality oak branches in Korea and then baked in hand-built clay kilns at 1200° C. The technique is called Pyrosis and involves limiting the amount of oxygen inside the kiln. As a result, the carbon is captured inside the wood, creating a charcoal that is 90% carbon at completion. The charcoal is also rich in the minerals potassium, magnesium, calcium and phosphorus. The Korean style and Japanese style are slightly different, however. The Koreans use a larger diameter branch that is more mature and has more mass. The extra size means they can bake it longer resulting in a larger, longer burning charcoal - preferred by many. It's important to understand that Binchotan, or White Charcoal, is not actually white. It gets its name from the process used to quickly cool the charcoal when it's removed from 1200° clay kiln. Charcoal craftsmen shovel a mixture of sand, soil and ashes over the lava-hot charcoal to lock all of the benefits into the wood - which is why it is a 90% carbon, mineral rich, slow burning, almost smokeless and nearly flavorless source of fuel. Binchotan is the favored charcoal for many of the finest Japanese chefs - and, I would argue, it should be yours as well. Clean-burning with a consistent and even heat; no more fumes and no more re-fueling in the middle of your grill-session. It will take some adjusting, but once you do, whether you are grilling at home outside or camping, you will never go back. One case will last many days out on the camp site -- I promise. Shop now for Hot Binchotan! |
Wild Burgundy Snails Henri Maire Escargot I always think of the joke about escargot If you don't know it, look it up. (It's not worth looking up). And if you garden you might wonder what's the big deal...and if you have seen a banana slug (that's a snail without a shell), you might really wonder why. Though, if you have had a wonderful French meal that included a classic Escargot you know that butter and wine make a heavenly bite. It's pretty easy to make and what a great hors d'oeuvres to bring or have at the last summer party. Shop now for Escargot! |
Shells for your Escargot How do you serve l'escargot without the shell? Well, you certainly can use mushroom caps, and they can be delicious that way, but if you want to stick to tradition, it's snail shells and herbed garlic butter all the way. We've got 12 re-usable snail shells here, and that's the perfect number for 2. Shop now for Escargot shells |
Madagascar Bourbon Vanilla Beans Vanilla has been having a tough time in the world. 2015 was a year that drove the prices sky-high. Since then the prices have held. Every year we never know what our costs will be. We try to keep the price to you steady as she goes. Vanilla beans are so versatile, slice them open and scrape out the bean seeds. One bean is about 1 teaspoon of vanilla extract, though it performs differently. Add the empty bean pod to sugar to make vanilla sugar, use in baking or make your own vanilla extract with vodka. When you see a recipe with vanilla beans this is what you need. Good to have on hand, don't store forever as they will dry up and lose some of the potency and freshness. Beans do not stay soft forever. Shop now for Madagascar Bourbon Vanilla Beans |
Red Alaea Hawaiian Sea Salt One of the most flavorful sea salts you'll ever taste! Not only does it add an iron earth flavor, the color is beautiful. Serve butter with Red Alaea Hawaiian sea salt on top! It looks perfect! Red Alaea clay has been familiar in Hawaiian cuisine since before the coming of the Europeans, and it was known to be laden with healthful benefits. It's the iron oxide in the famous Hawaiian Alaea clay that makes this salt red, actually more of a burnt sienna color, and it is known to exist only in the islands of the 50th state. During heavy rains in ancient Hawaii, sediment containing the red volcanic clay called Alaea was washed to the sea. When this red water became trapped in tidal pools, evaporation created a red-tinted sea salt that local inhabitants collected. While much of the salt was used in sacred rituals, it was also used to preserve food. Today, Red Alaea Hawaiian sea salt is used in traditional dishes like Kalua Pork and by discerning restaurant and home chefs who appreciate this salt's unique history, taste and appearance. Try coarse sea salt to add depth, complexity and earthiness to savory dishes. Wonderful on grilled meats and vegetables, and also in thick winter stews. Shop now for Red Alaea Hawaiian Sea Salt |
The Best Tomatoes for Sauces! We grew tomatoes in the garden this year and they have been lovely. Pulling them off the vine and eating them really is pure joy! We made a nice red sauce and it was just okay. It just wasn't as good as it is when made with these canned 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." -- p l Shop now for Rega Rega San Marzano DOP Tomatoes |
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1209 York Street - Garbanzo Beans Chickpeas (aka Garbanzo) are a regular staple in American cuisine. Most everyone has a favorite hummus recipe or three, and they’re an almost ubiquitous feature of the supermarket salad bar. In fact, the humble chickpea (or garbanzo, or ceci bean, or Indian pea … ad infinitum), is an international favorite. It turns up in cuisines from India, South America, Northern and Western Europe. Perhaps their popularity has something to do with their mildly sweet flavor or their unusual shape. Shop now for 1209 York Street Beans |
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. It’s flavor profile is indeed white wine, yet, from a light, simple wine comes this quiet flavor-rich vinegar! What fun! Shop now for Espelt Moscatel Wine Vinegar! |
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Persian Black Lemons Black Lemons are limes. Limoo Omani (Iran) is a thin skinned lime that is dried in the sun. Grown in the Persian Gulf region and used extensively as an ingredient in many dishes. They are called many things including: Persian limes, Persian lemons, dried black limes, Dried Limes, Dried Lemons, and Iranian Limes or lemons.... Pierce holes in the skin of 3 or 4 whole Limoo Omani and add to a thick soup or stew. Or cut in half (or break into pieces), remove the seeds and add to sauces. Limoo Omani is well suited to go with the foods from the sea like shrimp and, historically, preserved fish (Tahtah Malleh). It also works well with lamb, beef and camel to make a classic meat pie (pizza). To the nose, the uncut Limoo Omani have a musty, tangy tickley smell. The hint of citrus is at the top of the whiff and at the bottom is the wonderful must. It reminds me a lot of Li hing mui without the salt. Crack one open and the must smell fades and the tingly tangy citrus tickles the nose. The smell reminds me of the Spice Bazaar in Turkey. Truly hard to describe with a fine brush, with broad strokes the smell expresses the past, with comfort and mystery. Though its past is steeped in a wonderful history, today you could consider it one of the most wonderful essential flavor enhancers to always have on hand! Shop now for Persian Black Lemons Limoo Omani |
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Tasmanian Honey! The red wine of honey. "This honey is to other honeys like red wine is to grape juice. It has a complex and rich flavor lacking in traditional honeys. Excellent with cheeses and teas." -- kevin 5 star honey "Great product, was delivered on time so acccurate shipping time. It's the cheapest i found online so far. Also i got extra discount from a coupon i found online. Will buy it again for sure!" -- gadir Crostada di Miele e Pignoli-Honey Pine Nut Tart "I make an Italian Honey Pinenut Tart (Crostada di Miele e Pignoli) It's fantastic for flavor. The Tasmanian Leatherwood mixed with milder Acacia Honey gives a beautiful floral taste and odor that is simply wonderful." -- michael Shop now for Tasmanian Leatherwood Honey! |
Essential Pantry Rice Bran Oil Extremely versatile, rice bran oil is an excellent choice for baking as well as just about any cooking method, from deep-frying to pan-frying, sautéing to stir-frying, baking to grilling. Great for High Heat Cooking "This is now my go-to oil for high heat cooking. I’ve also been using it in salad dressings. Great!" -- gregg Shop now for Rice Bran Oil! |
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Time to Stock Up on 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! Great Stuff "Bought for truffle-making for Christmas. Wow, this is the best! I have always loved Valhrona, but glad I gave this a try. I planned to share, gift, give, as 500 truffles later, I've hardly used any......... Can't say enough great things about it. ...." -- claire Shop now for Cocoa Powder! 
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| This Week's Recipes |
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Mocha Granita Recipe Most people don't know what a Granita is - even though many have heard of or even enjoyed a Mocha Frappuccino® from Starbucks. Many years ago there was a small coffee shop chain here in Seattle called Torrefazione Italia. Torrefazione Italia introduced the Granita to Seattle long before Starbucks was a household name. Starbucks bought Torrefazione and changed the name of this classic iced coffee drink to Frappuccino. In short, a granita is a coffee and chocolate slushy topped with whipped cream. How can you go wrong? Cured Lemons Recipe This recipe is from Tomas Keller. He made these preserved lemons in Aspen at the Food & Wine Classic. Wilted Escarole & Garlic-Fried Garbanzo Beans Recipe |
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The Last Dogs of Summer Kiss Me Honey, Mulled Damson & Port and More Just Arrived Hardneck Garlic and More |
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