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If I could only have one chocolate it would be this one, time for soup and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Cru Sauvage Wild Cocoa Chocolate This one stands out in a forest of others! This is my favorite chocolate. That is of course, if I can only have one chocolate. I would put this in my "go" bag. And in my earthquake preparedness kit, as well. Dark enough, unique enough, delicious enough with a wonderful flavor and pureness. It is the favorite of my favorite 99 year old and a bunch of favorite kids, too! This chocolate spans the ages! Cru Sauvage has an intriguing story to tell! And there is nothing like a good story to pique the interest of food people, and this is one good story. The story starts innocently enough with a bite of good chocolate, and then a plane ride into the jungles of the Amazon. When I read it for the first time online, it was hard to put down (can you do this with a screen?). For sure it was the longest article I have ever read on screen, and I couldn't flip the "pages" fast enough. Re-reading the Heart of Dark Chocolate article I feel like I'm reading it for the first time, like a refresher course in chocolate school. It's written with an edge, and if you shy from exciting language, you might not want to read it thoroughly - but it is worth a good skim. Come back after you've read it and order up a pound for yourself. We don't have it in some fancy bar, just small bite-sized disks. And, it's a lot cheaper than the $60 a pound the author paid. I am thinking about not only eating out of hand but also making rice crispies in silicon molds. Shop now for a really special chocolate - Cru Sauvage |
Where There is Steam, There is Soup What makes a great soup taste good? Is it just the love of something hot on a cold day? They say for a good soup you need a good base. And, whether you are a chicken base or a veggie base fan, nothing beats a base like starting with a good stock. I really enjoy making stock. There is something extremely satisfying (and mystical) about putting a whole chicken into a pot and boiling it down over a day to make a gelatinous base. Along the way, I always pull some liquid out, steal some meat, and with a little leftover rice I can eat for days. Fighting off the winter chill by cupping the bowl with my cold hands as the steam rises in my face, I get a much needed winter facial. By the time the stock is finished, my desire for soup has diminished. I end up giving it away or freezing it for another day. Of course, I never really use this stock. It's a big pain to remember to thaw in time and, given my long days, it's much easier to rout around in the shelves of the refrigerator and find one of my many More Than Gourmet stocks and, with just a spoon, make soup. Though I think my stock is romantically better, the reality is it is only better some of the time. A big pot always seems to makes a better stock, and More Than Gourmet uses a bigger pot than I do. Shop now and fight the chill and make soup |
Pomegranate Concentrate! Long a favorite ingredient in Middle Eastern and Persian cuisine, pomegranate concentrate is notable for its versatility and the rich, distinct sweet-tart flavor it brings to a wide range of dishes. Sadaf Pomegranate Concentrate is made from 100% tart pomegranates, with nothing added. It is reduced to a thick consistency, and rather than the bright red of the fresh fruit, it's a dark, syrupy mahogany color. Traditionally, pomegranate molasses appears more in savory dishes than sweet, adding a tangy, fruity note to dips, spreads and main dishes of all kinds. It's a great addition to stir-fries, thickening the sauce and adding its own flavor notes. It makes beautiful salad dressing, particularly when combined with walnut oil. Page through Middle Eastern cookbooks, and you'll find myriad recipes for this wonderful elixir, or check out our Recipes section for enticing treats like Pomegranate Cranberry Smoothies, Chicken Thighs Braised in Pomegranate Molasses, and more. Shop now for Sadaf Pomegranate Concentrate! |
Fossier Pink Champagne Biscuits The Pink Champagne Biscuit was born 250 years ago in the city of Reims, in France's Champagne region. Since then, the biscuits roses have been made strictly according to the traditional recipe. They have a unique texture, airy but crunchy, a light rose color (naturally derived!) and a delicate flavor. A dusting of delicate icing powder completes the cookies. The Biscuit Rose tradition is to dunk one in a glass of Champagne. Shop now for Fossier Pink Champagne Biscuits! |
Molasses made from Black Garlic 100% black garlic - nothing else. Tastes like ... well ... black garlic. But without the mess! This is so amazingly good! Imagine garlic being spoon ready! This is a spoonful of food heaven! To the nose it smells like garlic. A lot like a jar of crushed garlic, except black garlic molasses has a hint of sweetness. To the taste buds it's a totally different sensation. It comes across your mouth like a sweet, squeezable sensation that will have you sucking your cheeks in for more. The first taste, in a big swig spoonful, is a sweetness that is not too sweet. It’s like a spoonful of sugar without being too sugary. And as the finish finishes and the sensation drifts away, the garlic flavor rolls around your mouth as you chase it, moving your tongue up and down as your cheeks involuntarily move in and out! It is like nothing you have ever had at the same time being totally familiar. For when you’re missing umami "Wow, this stuff is so delicious! It seems a bit odd to have molasses and garlic flavors together. But if you imagine what both of those things do in a barbecue sauce, you’ll have some idea of the flavor profile; an amplified sweet and savory sauce. I sneaked it into a brown rice and edamame salad I make for clients and it became an instant classic. I think the next experiment will be laquered bbq ribs!" -- chef lesa Shop now for Black Garlic Molasses. |
Agro di Mosto This balsamic-like vinegar, is in fact balsamic in it's early stages. Not viscously thin like young balsamic's that are 6 years old, but much richer, thicker, and sweeter than its early age would have you think. Hints of what lies ahead, this is a treat on its own and as a wonderful everyday vinegar that is pulled before it is certified as a thick balsamic vinegar. Priced to be used liberally, per ml, this is the lowest priced "balsamic" vinegar we have! Don't be fooled, this is one place where price is not a reflection of quality, but in fact, a mirror of quality extracted from that for which all of San Giacomo products are. Extracted early in the balsamic-making process, Agro di Mosto is only 2-3 years old. It is truly amazing how sophisticated this bottle is given its early age. This is filled from the same battery of barrels on their way to becoming San Giacomo Balsamic, and then Essenza, a truly sophisticated Balsamic, and finally a Tradizionale. Shop now for San Giacomo Agro di Mosto |
Fra'Mani Salami Fra' Mani pork comes from family farmers committed to the well-being of their animals and their land. The hogs are never given antibiotics, artificial growth hormones, growth-promoting agents or meat by-products. They eat only the finest grains and natural feed. This old-fashioned way to raise hogs produces pork of outstanding quality, which is the essential ingredient in all Fra' Mani salumi. Fra' Mani Italian dry salami are made from the finest-quality fresh pork and natural hog casings. Hand-tied with natural twine and slowly mold ripened. Extended aging in the Fra' Mani cantina di stagionatura for highly-developed flavor and aroma. Fra' Mani Handcrafted Salumi is based in Berkeley, California and was founded by nationally recognized chef Paul Bertolli. The culmination of Bertolli's zeal for authentic handcrafted food, Fra'Mani brings the art of traditional Italian salumi to America's discriminating palates. Fra' Mani handcrafts salumi from the finest-quality, all-natural pork in the pastoral Italian tradition. High-quality, true Italian-style salame. "Having grown up in Italy, I am very picky when it comes to my salame. This compares favorably with some of the best salami I had in Italy. This product is very expensive, but I have not been able to find anything close to this good for cheaper." -- ruggero Shop now for Fra Mani Salami |
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Pastry Shells for Partying! When you don't have time to make them. We here at ChefShop.com have a great deal of experience with parties—catering them, throwing them, or mostly just attending them. And we know how much trouble it is to create both, savory and sweet bites to please guests. The challenge with tiny tartlets is the time to make and bake all of those shells, let alone the anxiety of preparing the perfect fillings. Commercially baked and packaged pastry shells usually end up tasting like cardboard and detract from your delicious filling. Fabulous Pastry Shells! "I bought these to serve at a baby shower I was hosting. I filled them with chicken salad and they were delicious! I was so pleasantly surprised that none of the shells were broken during shipping. I would definitely buy these again!" -- richelle Shop now for Pastry Shells! |
Panettone Arriving Soon It's crazy early...and the Panettone is now turned on ready for pre-order. (All pre-pre-orders are in). Here are the steps to success in making an Italian bread panettone: Mix and combine flour, your mother's yeast (over 50 years old), egg, butter and cane sugar, and then let them spend the night together (leavening). Mixing in fruit or additional ingredients also happens before nightfall. The dough is then divided and rolled into a large ball. The "bolo" is then taken to a warm, humid room called the leavening chamber. The frosting is then applied (or not), typically this might include hazelnuts, almonds, chocolate, or sugar, along with egg white. Then, into the oven for baking for around sixty minutes, depending on the size. For instance, an 8.8 pound panettone can take 4 hours! After baking, the cooling process takes 12 or more hours with the panettone hanging upside down. The panettone are then hand wrapped in their signature holiday attire. That's the short version, total time can take 6 or more weeks, quite a bit longer than that "loaf" you get at the grocer! Shop soon for Italian Panettone! |
Get ready! The holidays are almost upon us! Shocking to you? It is shocking to us!! We are planning where to put everything. |
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Rice Bran Oil Delicate yet not very flavorful, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight. 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 Love this Stuff "This is a great option for stir-frying and use in baked goods etc. I often use coconut oil, which is great healthwise, but has a strong flavor that isn't always appropriate for what I am cooking. I was tired of using vegetable oil for my pan frying and cakes due to the negative health benefits. This has become my go-to oil for these tasks as it is pretty affordable and works wonderfully. I highly recommend you try it!" -- april Shop now for Rice Bran Oil! 
Cooking Classes for 2020
Classes for 2020 are now available! Give the best Gift of food! Cooking Class Gift Certificates are available. Booking 2020 Classes Now. ChefShop Cooking Class
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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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Strawberry Charlotte with Rose Biscuits Cake Recipe When trying, testing, creating a recipe (in this case, a very old recipe) it is intimidating because you never know what the outcome will be. And, with a recipe with such a history, you want to do it justice! This recipe is all about using Pink Champagne Biscuits in a simple way that is festive and easy to do. Pomegranate Sorbet Recipe So simple -- and so delicious; a perfect balance to a rich and creamy panna cotta. Chocolate Bark with Almonds, Candied Fruit and Trapani Sea Salt Recipe This recipe was adapted from Food & Wine Magazine, and an article about Chefs and how they stay slim and in-shape This recipe is from Jacques Torres Chocolate in New York City. I think the thing that caught my eye - besides the fact that I love anything chocolate, is what Jacques said about cravings, "I'm more addicted to chocolate than I am to sugar...." A small piece of super-quality dark chocolate bark can stave off intense cravings. |
| See what you missed in previous Newsletters |
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Aged 6 Yrs w/Fermentation - Amazing! Blow Your Mind Peppercorns - PB&J Deconstruction Sweet Cranberry Apples Triple Crunch |
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