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I have had a Red Delicious apple. And it was the very best apple I have ever ate. When my daughter was 5 we visited the cherry orchards to pick and pack. The shed we were in was small, nestled in and amongst an apple orchard. Tom offered my daughter to go and pick as many apples as she would like for the ride home. Into the orchard she pranced picking the low hanging fruit (she was 5 and short for her age). These gorgeous apples were exactly as you remember apples to be. Red, longer than round (conical), with five distinct points at the bottom. At the top the stem was deeper set, with the “shoulders” of the apple big and proud! In your hand the skin had a crisp feel and the apple was balanced, just right. It is a great memory, the whole trip and the Red Delicious apple, sweet as candy, the water core (the concentration of sugars in the main bite of the apple), with a crunch that was perfect and crisp. The skin was delicious, not thick like a modern, built for traveling apple. This was many, many years ago, long before the current delicious apples became the standard. And before the Red Delicious had lost its thin skin and flavor. It is an apple that is best when left on the tree to mature and not picked for shipping early. Like so many things, maturation, aging is better. My daughter ate 3 red delicious apples in a row, like a candy you can’t stop eating, before we made it out of the orchards. It’s the apple she still remembers and wishes for one more. It’s pie season, time to work on making a new crust, a different crust, your old favorite crusts for your favorite pies of the season. Apple, pumpkin, sweet potato, buttermilk, cream, pecan, lemon meringue it’s all pie! Don’t forget an apple pie a day will keep the doctor away. Just take heed, the roundest knight at King Arthur’s table was Sir Cumference. He ate too much pi. Stanley's Pie Crust Recipe! |
It's pie season! Think of making a lard crust. Keep in mind the quality of lard matters. Lard should have only one ingredient. Pie Crust Recipe with Lard The basics Serves 1 to 8 Ingredients: 3 cups cake flour (if you got it, fresh flour is better) A good dash of sea salt 1/2 cup lard 1/2 cup of butter 1 tablespoon of any sugar Ice cold water Equipment: A bowl (ceramic if you got it), pastry cutter (if you got it), pie plate Instructions: #1: Sift the salt and flour to combine #2: Cut in the lard and butter with a pastry cutter (big fork or fingertips as an option) until the mixture resembles gravelly cornmeal, less mix is "more better" #3: Sprinkle the ice water mixing with pastry cutter until the mixture holds together when pinched #4: Pack into two balls of slightly unequal size (bigger is for bottom crust, smaller is for the top) and chill for at least 30 minutes in a bowl covered #5: On a lightly floured surface roll out dough into circles to 3/32 inch thickness #6: Transfer to 10 inch pie plate or smaller #7: Bake as the pie filling recipe suggests Shop now for Mangalitsa Leaf Lard |
Famous Homemade Sorghum from Iowa Using sorghum in Pecan pie makes all the difference in the world. Sorghum has a rich taste with a fruity, earthy twist that somehow just makes the pecans happy. Pecan Pie with Sorghum The basics Makes a pie's worth Ingredients: 1/3 cup tightly packed muscovado sugar 3 large eggs, beaten 4 tablespoons unsalted butter 1 tablespoon of organic cornstarch 1/4 tesaspoon of fine sea salt 3/4 cup sorghum syrup 1 1/2 cup chopped pecans Equipment: Large bowl, whisk or stand or hand mixer Instructions: #1: preheat the oven to 375 degrees #2: Mix the eggs and sugar together until just mixed. #3: Add the 4 tablespoons of butter, 1 tablespoon of organic cornstarch, 1/4 teaspoon of fine sea salt and thoroughly mix #4: Add the 3/4 cup sorghum syrup and 1 1/2 cup chopped pecans and stir to incorporate. Pecans will rise to the top. #5: Pour the filling into the pie shell and bake on the middle rack until the pie is jiggly like jello. 35 to 40 minutes depending on your oven. #6: cool for an hour or so, often Pecan pie is better the next day. #7: Top with unsweetened whipped cream or vanilla ice cream. Reheat next day just slightly before serving. Shop now for Maasdam's Famous Homemade Sorghum Syrup for pecan pie! |
If you like honey! And want to keep sore throats at bay! If you like honey, then this is for you. If you like Tasmanian honey, then this is definitely for you. If your throat itches, then this is for you. If it’s cold outside, then this is for you. If it’s the winter where you are, then this is for you. Shop now for Honey Drops to fight off the winter blues! |
Macadamia Blossom Honey From the Big Island of Hawaii Macadamia Nut Blossom honey has a rich, strong nut tree taste with a velvety feel and a sweet, slightly nutty flavor. It is marvelous for pouring onto waffles and pancakes. Or use it as a base for a honey ice cream. A must try! "Stumbled upon this honey at the farmer's market in Honolulu. For someone who consumes many different honeys with teas and cheese--this is my absolute favorite. I'm happy to have found it online right here in the NW. Great find Chefshop!" -- lauren Shop now for Macadamia Blossom Honey! |
Muscovado Sugar This is one of our most favorite products that we have ever carried. It works so well, not just as a "brown" sugar replacement, but as a sugar for almost everything when you want a twist. Muscovado is a soft, moist, fine brown sugar. It's also known as Barbados sugar, where it was once made. But ours comes from the island of Mauritius off the African coast. While most brown sugar these days is made by combining already-refined sugar with added molasses-like syrup, this is the real thing: a less refined product with rich, complex flavor. Perfect for Cooking "This sugar adds a delicious flavor to baked goods as well as sauces. I have found my 'new' brown sugar!" -- jameelah Shop now for India Tree Dark Muscovado Sugar |
New Chocolate from Slitti! When the new stuff arrives it's like Christmas in the warehouse! And when we open the boxes and what's inside looks new it is so exciting! Well, this year the new Slitti chocolates look awesomely cool! Take a look at the new and the regulars who have arrived this week. Keep in mind limited supplies and other restrictions may apply. Shop now for Andrea Slitti's Holiday Chocolates! |
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A virgin 100% pure! French Walnut Oil This oil is very quiet. Reserved, subtle, delicious. It’s an oil that will knock your socks off, in a very quiet way. Inhale, and you get the wonderful walnut oil smell unlike any other oil. The multi-smells you get are the outer wafer thin “seed coat”, and then the inner kernel “flavor”, which then returns to the seed coat. Wow! The whiff alone is spectacular! Almost smoky to the nose, it’s not, and one of the great “feels” about lightly roasted walnut oil! This oil to the tongue is only “oily” for a moment and then it disappears into a light vapor. The same is true when you take a swig, for a brief moment there is an “oil affect” but the effect is eye-popping, walnut filled flavored joy! The huile de noix imparts all the walnut flavor you want and lingers longer without the dry, crumbly leftover feel the nut itself does. You will find yourself tasting and tasting, and moving your tongue around, as you squeeze every bit of nuance out of the oil that you can! The difference between a good walnut oil and an amazing one is like night and day. Even when the oil itself is subtle, the flavor is mind-blowing! It’s not just technique, low heat / slow mash, but also using “extra white” kernels from the Périgord region. That’s just one of the reasons this oil is tops in its class, winning Gold multiple times! Filled with polyunsaturated fatty acids in the form of omega-3s, this nut oil is good for memory and cardiovascular health. Shop now for Maneyrol Virgin French Walnut Oil! |
It's winter and we have Summer Parmigiano-Reggiano This cheese started 2 summers ago, making this Parmigiano-Reggiano 29 months old. Sourced from cows that live in the mountains where the air is clearer and the wild flowers and grasses combine to make better milk. With great peaceful views that makes for happy cows. Happy cows make happy milk and great cheese! Take note, this cheese has been taxed (tariff) at the new rate. Before it was $2.15 per kilogram (2.2 pounds) and is now almost $6 per kilogram! And we have not passed on the tax to you this round. Expect the next wedge to be more. Shop now for Summer Parmigiano-Reggiano - shipping in time for Thanksgiving! |
The first of Italy has arrived! |
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ChefShop Cocoa Powder From brownies and cakes to hot chocolate and mochas. The compulsion to bake a cake or brownies is in me now that the winter is really here. How do I know this? Because here in the Northwest we have started calling days without rain a lucky day. And light cloudy grey days, sunny. And this makes me look to the oven as a source of heat, sun and joy! And a bag or two of cocoa powder is like a safety blanket, a blankie if you will, for the drawer with baking stuff. You can never have enough cocoa powder on hand (and in a drawer)! Shop now for ChefShop Cocoa Powder! 
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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Cranberry and Wild Blueberry Pie Recipe Wild or frozen blueberries combine with fresh or frozen cranberries to make pie. Pasta Tuna Capers Recipe So incredibly simple and easy to make. Boil water, cook the pasta, heat the oil and capers, add the pasta to the pan and crumble the tuna on top. Perfect when it's just you and a good book. Or a table of two. Walnut Oil Vinaigrette Recipe Perfect over oven-roasted beet wedges, oven-roasted asparagus, or wild greens and chopped walnut pieces. We used 1 part walnut oil to 2 parts rice bran oil. But you can adjust that, depending on how much of a walnutty flavor you want. |
| See what you missed in previous Newsletters |
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The Most Delicate Edible Petals Amazing Supercane Brown Sugar Wild Cocoa, Soup, Panettone |
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