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A taste like no other Kokuto from the southern most island, Silver Type A gelatin sheets, Apple Balsamic and more at chefshop.com/enews |
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Murakami Syouten Kokuto Sugarcane from Hateruma Island This may be the most lovely sugar from anywhere in the world available today. This sugar is from the southernmost island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei. This small island is just 1270 hectares (3138 acres), or 4.9 square miles. In comparison, Orcas Island in WA is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours. The island is a destination for holiday makers and is known for its relaxing “island” life. It is also here that this very special brown sugar comes from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice. Sugarcane is one of the healthiest foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immune system. It is rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids. Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is known for preventing high blood pressure, arterial sclerosis and keeping you calm. Kokuto can help with dehydration, infections and even as a fever fighter. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits. Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council, ensuring the quality and production methods are used. Just seven of the islands grow sugarcane. To taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect from sugar. It is almost savory, with hints of molasses, earthy tones and even a rich subtle touch of tobacco on the top edge of the back of the tongue. It is full of complexity with many flavor hits and hints. It is most often used for savory dishes like noodles soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar. How great is this? Pop some sugar and get healthy! Shop now for Murakami Syouten Crushed Brown Sugar from Hateruma Island |
Silver Label Type A - Gelatin sheets Gelatin is a tasteless, colorless, and odorless thickening agent for food, which when dissolved in hot water and then cooled, forms a jelly. It's useful for many purposes such as jelling molded desserts and salads, thickening cold soups and glazing preparations. Gelatin is pure protein bones, cartilage, tendons and other tissue. Much of the commercial gelatin today is a by-product of pigskin. Until the advent of commercial gelatin in the late 19th century, jelled dishes were not very popular because housewives had to make their own jelling agent by laboriously boiling calves' feet or knuckles. In small amounts, gelatin adds body; however, in greater amounts gelatin can set a liquid so firmly that it can be easily sliced or cut into shapes. Gelatin's molecules attract water. Gelatin granules swell when they are re-hydrated in a liquid, and they completely dissolve as they are heated. As gelatin cools the proteins join together to form a web, which holds the moisture. This system is called a gel. Gelatin thickening agent for food is available in two forms -- granules and leaves -- and must be softened, or bloomed, in water and melted before use. Gelatin sheets require complete submersion in water during the blooming process and must be squeezed to force out excess water. Bloomed gelatin is melted over low heat or a hot water bath. Once melted, gelatin is stirred into a warm, or room temperature, base mixture. If the base is extremely cold, the gelatin will begin to set up unevenly. These gelatin leaves are made in France and are silver label type A. Each leaf weighs approximately 2.5 grams (0.088 ounces). The producers recommend using 15 to 18 leaves to gel 1 liter of mixed fruit purée. (Store in a cool, dry place.) Leaf gelatin is often called for in professional recipes and European dessert recipes like charlottes and panna cotta. Remember, whether you use a granulated or leaf gelatin sheet, always ensure that it is properly soaked before dissolving it. This is vital for even dissolving and setting. Add a little of the mixture you wish to set to the dissolved gelatin sheet to dilute it. Never add chilled liquids or mixtures to gelatin. The cold will set it into strings. Always stir the diluted, dissolved gelatin sheet into the main batch of mixture at room temperature. Heat the gelatin until it dissolves, but do not boil it or it will not set. Shop now for Silver Label Type A - Gelatin sheets |
Apple Balsamic Balsa Mela! We love everything made by Andrea of Acetaia San Giacomo. Balsa Mela, or Apple Balsamic, is a particularly inspired creation! It's made from fresh apples and heated in the same way as traditional balsamic, then reduced and allowed to acidify. In addition to using it in familiar vinegar applications, Andrea suggests making a unique thirst quencher, just dilute with water and sip. Shop now for San Giacomo Balsa Mela Apple Balsamic! |
Bomba Rice for Paella from Spain Rice was cultivated in Spain long before it reached Piemonte in Italy. And one of the best rice growing areas in the world is in Valencia, Spain. Which just so happens to be considered the epicenter of Paella – the dish that is the glorious marriage of sea and land. It is one of the only rice-growing regions in Europe to have its denominación de origen (DO). This premium quality Matiz paella rice produces enhanced flavor and texture due to its ability to absorb a large volume in liquid…and flavor. Shop now for Paella Bomba Rice Matiz! |
Woohoo - It's back in Stock!! The Oval Tin This can of Ortiz Benito del Norte tuna is the perfect size for lunch! We love the shape of the can, which fits easily in the palm of your hand. Opening it reminds us of those romantic (fantasy or real) wicker basket picnics in a green field in your locale of choice. It is one of the most reliable tuna's in a can you can have. It fits in your jean pocket, front or back! In the glove box or in your backpack! A definite can for your run bag or earthquake prep kit! Bonito Del Norte (White Tuna) is a homemade specialty of Ortiz. These are authentic Spanish white tuna; they appear annually in the waters of the Bay of Biscay in the Cantabrian Sea. The Bonito del Norte is the most prized of the tuna family, appreciated for its pure white flesh, delicate texture and superb taste. Line caught and within a 24-hour period of being caught, large chunks of delicious fish are cooked in seawater and the loins are hand-packed in quality olive oil to preserve the tuna's highly prized flavor, and left to mature in the can for at least three months. This aging process helps ensure that the product is moist and delicious when finally opened. Amazing Tuna and Perfect Can "This is amazing tuna! I use it in all kinds of recipes including salads where I just crumble it over some chick peas and rocket arugula with a little Parmigiano-Reggiano. Not only is the tuna good, but I reserve the oil and use it in the dish because it's great quality oil and flavored wonderfully by the tuna." -- chef jazz Shop now for Ortiz Bonito Del Norte Tuna Tin! |
Furikake - Sprinkles with a history... This dry seasoning is quite simple in ingredients and quite complex in fun. Think of it as a sprinkle for rice. And we think, here in the U.S., it can be used in many, many different ways and dishes. The origins of Furikake were designed by a pharmacist to address the real health issue at the time, 1912, of calcium deficiencies in the Taisho period. Years later, the original version, called Gohan No Tomo (A Friend for Rice), was rebuilt to include Genyonemus lineatus in place of the fish bones, was simmered in shoyu, and renamed Kore Wa Umai (This is Delicious) for topping on white rice. At the time, white rice was for the wealthy and thus Kore Wa Umai was considered a luxury item. Overtime, Furikake, became a food for everyone. Today, our offering is made only with plant based ingredients free of additives and artificial stuff, it is vegan and organic. The flavor of the sea (in place of sea bones) comes from the Nori. The basics here are salt cured, toasted black sesame seeds, toasted white sesame seeds, ground white sesame seeds, and green Nori flakes. With variations of “sprinkling” we feature the YUZU here today. I can't tell you how great this stuff is. As soon as you use it you recognize it as something you have had before...and then you start sprinkling on everything! Well, maybe not on a bowl of cornflakes.... Shop now for Yuzu Furikake |
Heritage Shortbread from a family recipe We totally love this shortbread. It is drop dead delicious! One taste and you know why shortbread is worth eating! "Mealaibh ur Naidheachd" Congratulations! You are about to enjoy the finest shortbread that you will ever taste. Based on the original McGrain family recipe and kept an honored secret for over a century, the ingredients are all natural and are handcrafted in the Low Country of South Caroina. Traditionally served in Scotland only on special occasions, you can now enjoy this treat and make any occasion special. I gladly submit my family's Heritage Shortbread for your pleasure." Willow McGrain Delicious "A wonderful treat. Very fresh and buttery." -- ann Shop now for Heritage Shortbread from South Carolina |
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Shipment Just arrived! Back-in-Stock! This is our all time favorite Tuscan olive oil! Blended to taste great, not to meet some expected flavor profile which makes it unique every year. It is special to us. To the nose there is a light tingle and a sweet olive oil aroma. Dip the tip of your tongue in and a very light, buttery feel develops. Then a cirrus cloud of vapor floats to the back of your throat, followed with a nice tickle and a gentle cough. Your first spoonful is a combination of sweet buttery artichoke with a spread of bitter edges that rides in harmony with the olive oil. Like almost all the oils this year, the bitterness spreads out in a wider swath than the usual edge of the tongue. And then, as the oil moves to the top of your throat, a nice burn rolls in like a stratocumulus and then it is gone with the wind. This a magical oil. I am loving this Tuscan oil this year. It may be the very best oil of the year and it is certainly Sharon's favorite this year. Shop now to read about how we have this oil - Fattoria di Petroio a Tuscan Oil! |
A vinegar to Always have on Hand This is an essential vinegar ingredient to always have on hand. Everyone is shocked at how good this is! The usual response after tasting is to check the bottle and then say, "that is nothing like any apple cider vinegar I have had before!" This Katz Gravenstein Apple Cider Vinegar is a revelation, a vision, a lightening bolt of amazement! Yes, it’s just vinegar, but a little sip with just your lips and you can taste the sweetness, the shape, the roundness of the fruit, you can taste the apple! It makes you realize that you don't need to have industrial grade cleaner, apple cider vinegar in your body. I called Albert to ask him why his was so amazing, and though he is never shy to say how much he likes his stuff, he never says it’s his “hands” that make it great. (It is). What we did discuss is ideas, like the fact that the Gravenstein apple has a natural tart sweet flavor. And that the Graventein is still a true “breed”. The one word that describes this vinegar to him is "quaffable". More than five years ago he had some gut issues and nothing was working. So he started drinking his Katz Gravenstein apple cider vinegar; 1/8 cup vinegar with 12 ounces of mineral water. And it worked. He has had no issues since. The Gravenstein apple has played an important role in the history and culture of California's western Sonoma Valley since the 19th century. This richly flavored cider vinegar is redolent of baked apples, honey and sweet spice, balanced with a solid backbone of acidity. This is the most versatile vinegar in the kitchen. Shop soon for Apple Cider Vinegar from Katz Farm! |
New foods arriving everyday! |
Sorrento Lemon Panettone For 18 years this is still our all time favorite! As a gift to yourself or to another. This hand-wrapped package tied with a shimmering gold ribbon contains one of the most delicious panettones we've ever tasted. This Sorrento Lemon Panettone is from Albertengo, 4th generation baker and master panettone maker. Shop now for Sorrento Lemon Panettone! 
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| This Week's Recipes |
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Paella de Pescados Y Mariscos Seafood Paella Recipe Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Key ingredients are meat, saffron, and olive oil (which we suggest taking your favorite and finishing with it). What you put in the rice is as variable as it is rich in flavor. Winter Greens and Farro Recipe This perfect fall dish is a prime example of what good produce and a few choice ingredients can get you. Orange Panna Cotta Recipe Panna Cotta is really quite easy to make. In this recipe, Thierry uses gelatin sheets -- instead of gelatin powder. You can use either -- although once you try gelatin sheets, I think you will be hooked. Thierry serves this panna cotta with Pomegranate Sorbet. |
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Wild Cocoa, Soup, Panettone Aged 6 Yrs w/Fermentation - Amazing! Blow our Mind Peppercorns - PB&J Deconstruction |
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