|
Sea Salt, Salted Caramel, the spice of life and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Sea Salt with Flowers This is so wonderful! Pour a little salt and petals into the palm of your hand. Inhale with gusto and get a nose full of fresh. It is a fresh field of spring wildflowers in the palm of your hand. It’s a floral salt with a dreamy breath of fresh breeze. The salt itself is light with a big crunch that is small (the crystals are small). The floral of roses is the finish at the tip and on the lips, or is it the marigold with the orange blossom leaves? Colorful and flavorful! It’s like a country jamboree, fun with familia and neighbors all singing to your taste buds! When you top your deviled eggs it is like you are adding a touch of spring wildflowers along with a gentle sea breeze! Perhaps that is a bit of an over-exaggeration, for sure though, it is a good looking salt! Not just for savory or sweet, this sal de mar is so pleasingly pleasant it just plain works. Shop now for Sal de IBIZA with edible petals! |
Salted Caramel Crumbles! Just about perfect to make your everyday great! At first blush (and taste) these crumbles are delicious! And then you wonder what could they possibly be? They are little crumbs of flavor. The flavor of butter (no butter), caramel, butter, salt and a bit of crunchiness. You know how when you have a hard sticky toffee and the initial "bite" is an enjoyable crunch and flavor? And then it gets all sticky and you think your crowns are going to be sucked out of your teeth? This Caramel crumble has all the good and none of the bad! Flavor, joy and no worries here! Dip the tip of your spoon and get a great "hit" of sweet, caramel, butter and salt in one "shot". Top your hot chocolate or swirl into your coffee! For baking, add a little to your dough, top your cookies & cupcakes, explode your morning oatmeal and add pizazz to your next batch of brownies. Go beyond pastry and think of adding to your fruit or pumpkin pie (is pie pastry?). Sprinkle liberally on roasted fresh fall apples or a gorgeous yellow-orange squash! From the first spoon tip to the last, these Salted Caramel Crumbles hit the spot for my mouth feel! Shop now Salted Caramel Crumbles! |
Aged and Smoked Shoyu! Traditional Shoyu cold-smoked with Japanese white oak wood. Smoked shoyu is traditionally made and brewed using the ancient Mushiro Koji process. This produces an exceptional shoyu. After fermenting and aging, it undergoes a meticulous cold-smoke process, unique to the Haku family company, who use only Mizunara Hard Wood, a type of Japanese White Oak. The result is a beautifully balanced, lightly smoked flavor and aroma, giving this aged Japanese soy sauce a perfect balance of quality fermented Shoyu and smokiness. Add smoked umami to your next flank steak marinade. When used in moderation as a finishing shoyu, this will deliver a uniqueness and complexity to some of your favorite recipes that call for shoyu (soy sauce). Shop now for Haku Smoked Aged Japanese Shoyu! |
Long Grain Brown Rice Sustainably Grown There is lots of stories about how brown rice is better than other rice. Though there are stories that say white rice is better than brown. It's a lot to digest! In the end, this rice tastes great! Brown, white or black, rice is great! Brown rice is really nice in November! Shop now for Long Grain Brown Rice! |
dreamy, creamy jam lemon coconut Hey Boo Coconut Jam is a dreamy, creamy, all natural spread! Chilled in the refrigerator and then warmed (in your mouth), it goes from cold to gold! Hey Boo Coconut Jam has a very soft mouth feel as you taste; even on a spoon, your inclination is to use the tip of your tongue to start. Pushing up to the roof of your mouth as the flavor of lemon dominates and mixes nicely with the coconut milk. If you haven’t closed your eyes yet, you will on the next taste as you try to define the flavor. As the flavor spreads you will find your inner cheeks puckering up with a wonderful lemony memory. It’s not just lemon. And it is not a coconut milk dominated mouth either. This combination goes to a third tier of complexity, that isn’t complex at all. Simple, flavor-rich, a sweet gift to any honey you might know. This lemon coconut curd is a special gift! (To yourself!) If you loved the Hey Boo Coconut Caramel, then you're going love the Lemony Coconut too! Spread this lemon coconut curd on Toast, Waffles, Yogurt, and dipping fruit. Make it a bake it regular in your pastries. Delicious! "This lemon coconut curd is delicious. I love using it on my scones, either baked in or added after baking. So good! I have also added it to buttercream frosting. It's creamy sweet and delicious!" -- hamilton Shop now for Hey Boo Lemon Coconut. |
The Spice of Life Za’Atar is such a common Middle Eastern spice mix that one doesn’t consider it special. It is more like a given, like salt and pepper, or soy sauce, or mayonnaise. Yet this Middle Eastern Spice mix is truly special. Ours comes from Mamnoon, a local eatery here. What we like of this recipe is that the ingredients are not powders from some formula making spice house. Instead, you can see the ingredients in this Mamnoon Za'Atar spice blend with the naked eye. That’s why the jar is 3 times the size for the same number of ounces of other Za’atars. It makes a difference. It's like a brain food. There is no secret recipe on how or when to use this Middle Eastern spice mix. Mehdi says just simply use it with olive oil. Or dust it on a flat bread like pita, naan, or even focaccia. If you want to get fancy, try it on a salad of tomato, cucumber, onions and olive oil. And of course use it as a condiment on proteins and vegetables. The smell, and then the taste, with the hint of lemon makes you dream of hot bread covered in Za’Atar! Mamnoon Za'Atar spice blend ingredients: thyme, salt, toasted sesame, sumac, lemon salt. Simple, yet aren't some of the best things exactly that? Shop now for Za'atar! |
West Indian Tradition with a modern twist. 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 with 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 omelet 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 Brinjal Caponata! |
| & |
A silver! Great Taste Award! Caramelized red onions, raisins and pine nuts blend with spices and herbs to create a delicious relish, made soft and fragrant with balsamic vinegar. Great with cold meats, cheese and added to sandwiches for a touch of sweetness. Try serving this red onion marmalade with a piece of grilled fresh tuna and a crisp salad. Shop now to Hawkshead Red Onion Marmalade! |
Som Cranberry Drinking Vinegar Syrup To the nose the tingle is all cranberry. Like cranberry juice and no sugar. To the tongue you get a lot of tingle and then a rush of cranberry flavor. Careful as it has a vinegar tingle in the back of the throat. Suck in your lips and cheeks to really taste the cranberry to the very end! Shop soon for Som Cranberry Drinking Vinegar Syrup! |
The first of Italy arrives next week! |
|
Sorrento Chocolate Panettone Yummy "Ordered this last year and it was great. Very fresh and delicious. I will definitely order it again." -- mike Shop now for All 40+ the Panettones! 
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
|
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 |
|
Deviled Eggs with Bleu Cheese Mustard Recipe "I absolutely LOVE deviled eggs. But I am very picky about my deviled eggs. My favorites were made by Frances, the elderly Italian woman who used to clean my grandparents house when I was a little girl - no relish, nothing fancy, just good, old-fashioned deviled eggs. But, Deviled Eggs are one of those foods that are just calling for a new twist. So, if you like deviled eggs with a little something extra, here you go..." Roasted Chickpeas (Ceci beans) Recipe A delicious and healthy appetizer or snack! Experiment with your favorite seasonings. Brown Rice, Feta and Swiss Chard Gratin Recipe A meal in and of itself. If your kids like cheesy dishes, they would like this one. And they don't even need to know they are eating brown rice. Who needs to know? This recipe is courtesy of Chef Extraordinaire, Lauren Feldman. She demonstrated it in the "Grains Workshop", and it was fabulous! And so easy to make! |
| See what you missed in previous Newsletters |
|
Amazing Supercane Brown Sugar Wild Cocoa, Soup, Panettone Aged 6 Yrs w/ Fermentation - Amazing! |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |