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A chance meeting, common love, Little Nuns, New holiday and more at chefshop.com/enews |
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A chance meeting? Perhaps... ...though it seemed more like fate. where two, with the same taste buds and noses came together to desire the very same things in life. It certainly wasn't planned by either, both were coming in from the cold, the wall had fallen and the change was happening quickly. The café they both chose was random, near the river Seine, with a rainy and foggy view of Eiffel's Tower. The main attraction of the café was that it was warm, dry and out of the cold. It seemed like all of Paris had the same idea, the café was filled, except two chairs at the same table. it is here that they met for the first time. Though, neither was interested in conversation of substance, they did what came naturally, identify the accent, mannerisms, hair, to learn as much as they could. Personal safety was always tantamount.... They both ordered hot coffee, café allongé to be exact, and with not more than a nod, they waited in silence, together. Their coffees arrived together, adorned with two chocolate covered cherries with armagnac. With a slip of his tongue, he exclaimed delight, in French, his passion for these chocolate orbs! Without skipping a beat she responded, in French and a friendship for life was formed, as they both had anticipated that the other was just like they were. They proceeded at a fireworks pace in conversation, speaking of course in code, speaking of their favorite foods, pretzels, pelmeni, popara, pot-au-feu. And with encouragement, she was ready to try and with eyes closed she bit into the chocolate covered cherry and it was good, way way better than she expected. He explained that he had had a box many years ago in the Médoc region, amongst the grapes and the seemingly endless chateaus that covered the landscape. He had consumed the entire box after an incredibly long day, wishing that he had someone to share it with. Someone like her.... Shop now for Chocolate Cherries filled with Armagnac! |
no no Nonnettes A wonderful treat of wheat and honey These moist (not moist) cakes are soft to the poke, whilst being firm to the touch. Some consider them dry, but they are not. Les Nonnettes are not cake or even a cupcake (which after all is really just a small cake), or a bread at all. Nonnettes are more like a sugar iced gingerbread, which is not a cookie, but a bread. Actually Les Nonnettes are closer to Pain de’épice, a spice bread (which when translated is gingerbread). Pain d’épices is a sourdough that is left in a wooden trough for months while the honeyed rye flour ferments and is then shaped and baked into loaves. Les Nonnettes have a similar process with a shorter fermentation time. Though that isn’t really a correct comparison either. Originally from the Burgundy region (there is no mustard in these) they were made by the nuns (at the local nunnery) to hand out, share and sell to the visitors. Thus the name, Les Nonnette, little nun. With no fat and with the natural preservative of honey, these little bundles of joy keep well and keep you well, too. From snacking to a meal, you can indulge anytime of day, at home or on the road. I absolutely love these nonnettes! And I look forward to seeing them show up in the shop for the season. This year I snuck a roll (it’s a pack of 6) out to make sure they are as wonderful as I remember and to “photo” them along with a cup of tea. These palm-sized spiced breads have a delectable jam center and are just perfect for a bite of joy! I have no single favorite, I am happy with all of them. For Tea for Two. Shop now for Les Nonnettes with Mirabella Plum |
They shared a common love. Where chocolate is the greatest bond. They used to laugh, they used to cry. They did so much together, learning about life and establishing roots for the rest of their lives. Some called it puppy love but, to them, it was much more. They grew together, establishing core elements to which they could periodically set the table, so many years later. With all this sharing they shared one love, more than any other love that they had apart; when they were as they were today on the banks of The River Seine, together over a un noisette. Like the relationship, it wasn't just the early roots set or the routes that they took to be together. It was the many branches of the past 40 years, the diversity of a "flavorful" life. It was above all else, how they clearly loved the very same tastes - this one love of Mademoiselle de Margaux Chocolate twigs. Shop now for Dark Chocolate Raspberry Twigs from Mademoiselle de'Margaux! |
Peppercorns! Like you have never had before! Kampot Peppers are like no other. They are truly special. Fresh as the day is young. Not just peppery, but flavor-filled unique pepper. Crush 1/3 less and get more vibrancy. Use as a topping or in your grinder! They add flavor first, peppery heat second! Kampot is a province in South-West Cambodia where pepper is grown. This land has wonderful exposure to the sun, great air from the neighboring sea and plentiful rainfall. This black pepper(corn) starts a little mellow and builds to a super peppery aroma and taste! It has hints of mint and eucalyptus. Harvested in bunches by hand in January. Grind these at the table. Shop now for Whole Black Kampot Peppercorns! This white pepper starts as a red pepper whose outer coat is soaked off overnight. This white pepper is full of spice and herbs and lemon flavor. This is a difficult pepper to produce as the timing has to be just right. This is the rarest of the peppers from the region of Kampot. Shop now for Whole White Peppercorns! This Red Kampot pepper is THE pepper of the region. In the month of March the peppercorns ripen on the vine, turning from yellow to red they are harvested, washed and then sun-dried. Roll around in the mouth and hints of the familiar pepper comes through. Bite lightly and you get black pepper and the aroma of an unknown red fruit and a sweetness of rich honey. Think of adding to strawberries and pears, beyond a steak! Amazing! Shop now for Whole Red Kampot Peppercorns! In September bunches of pepper start to develop in a show of intense green color. They continue to grow into January as they mature. To create this salted green Kampot pepper, they first harvest by hand the green peppercorns while still young, which are then fermented to enhance their flavor. This salted pepper is the first we tried from the Kampot region in Cambodia and it is awesome! The drupe is small, light in weight, dark in color, salty and tingly spicy, maybe even hot to some. Literally pop one in your mouth and bite down. It's not hard or solid like other peppercorns, in fact it is like a hollow kernel. One little Kampot peppercorn delicately covered with fine ground salt is a flavor powerhouse! Holy Mackerel! This pepper is a super treat of epic proportions! Flavor, spice and everything nice, it is indeed a stunner for the taste buds! Shop now for Salted Black Kampot Peppercorns! |
Magical fairy dust hunter Fennel pollen hunter The history of magical dust is a long and secret story that is rarely shared amongst mere mortals. This secret is not in the history books but is, in fact, shared in code via the secret communicator called children’s stories. Our story starts here in the ancient library of Britain. We had gone to look for Shakespeare, but instead we found a guy named Benedict, an actor in disguise as Hamlet, who knew of the origins we sought. He spoke to us in iambic pentameter about fairy & pixie dust and the importance of the Leprechaun’s pot of gold. He said that the origins of the secret dust come from Italy in Umbria and that a special man who had carried on and had passed on the secret of capturing this pot of gold, known commonly as Wild Umbrian Fennel Pollen, with love to his son, Giuseppe. The secret lies in the gathering of the pollen, he continued, selecting only the best and the brightest amongst all the flora in the summer and carefully shaking the florets to relieve and capture just the pollen. It is then dried in the shade, away from the harshness of the God Helios. It is this attention to the process and detail that makes this the very best. The process takes an enormous amount of time and patience is required. The result is indeed, the fairy dust we seek. And like the magical stories we have read, it only takes a tiny dusting to change our palates forever! Transforming fowl or fish, or a touch to a green vegetable, it is amazing what this secret mythical “dust" can do! You can feel the heartbeat of the pixie in every bite! Shop now for Italian Fennel Pollen. |
Marcona and Valencia Almonds and more Go nutty! Nuts of all kinds! Can never have enough nuts in your life! Mix your own nuts up! Nothing like a handful of nuts! It never hurts to have some nuts standing by for that surprise guest. What do you call a school for nuts? mAcademia. Shop now for Skin on Marcona Almonds I saw on the news that a truck carrying almonds collided with another truck carrying glitter. Apparently the road was covered with with almonds and glitter. And I thought, "That's pretty nuts". Shop now for Candied Valencia Almonds A doctor goes to the same bar every day and orders an Almond Daiquiri. He gets to be so regular, showing up at the same time every day, that the bartender knows to make the drink and has it waiting for the doc when he arrives. One day the bartender goes to make it and realizes he doesn't have any almonds. He does, however, have some hickory nuts. So he mashes them up and whips them into a daiquiri, assuming the doctor won't know the difference. The doctor comes in and is presented with the drink. He takes a sip and immediately notices something is up. "Is this an almond daiquiri?" he asks. "No," says the bartender, "it's a hickory daiquiri, doc." Shop now for Marcona Almonds toasted and lightly salted I just got over my addiction to chocolate, marshmallows and nuts, I won't lie, it was a Rocky Road. Shop now for Chocolate Covered Valencia Almonds When do peanuts make you feel good? When they're complimentary. Shop now for Truffle and Sea Salt California Almonds What sound do nuts make when they sneeze? “Cash-ew." Shop now for Fastachi's Amazing Cranberry nut Mix |
The shipment has arrived! Lakrids!! The first order has arrived! Not everything showed up, but the bulk of the flavors came. We highly recommend that you order or pre-order as soon as you can. (Or come by the shop ASAP). This is the licorice that is licorice thru and thru. It is not "candied" up. It is satisfying, one or two can curb your urges. The flavors are fun, interesting, different, enjoyable, any or all are like a gateway drug to loving licorice! Shop now for Lakrids - the very special licorice |
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Mint and Chocolate! Summerdown from England Minty fresh explosion of chocolate and black mitcham peppermint makes these chocolates "after dinner" glorious! One bite, one taste, one savory moment and you know why this combination is magical! Have them around with your reserved nuts, in the pantry and your unexpected guests will love you and come back for more! Shop now for Summerdown Mint chocolates and mint! |
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 makes for happy cows. Happy cows make happy milk and great cheese! Take note, this cheese has been taxed (tariffed) at the new rate. This wheel offering we have not passed on the 25% increase. We expect we will need to if it stays in place. Shop now for Summer Parmigiano-Reggiano - shipping in time for Thanksgiving! |
The holiday fun has arrived! Check out the new and the trusted friends! |
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Baked-in-Italy Panettone - 40 flavors and types! Baked-in-Italy Panettone has started arriving! Shop now for Baked-in-Italy Panettone! 
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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| This Week's Recipes |
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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. Pan Fried Sea Bass with Harissa and Rose Petals Recipe Adapted from a recipe by Ottolinghi from his book, Jerusalem. I have made Harissa Chicken before, but had never tried it on fish. My Harissa Chicken recipe is based on a recipe my late father-in-law found in the NYT cookbook. This recipe is a little more complicated, but also much deeper in flavor. I much prefer it -- although who's to complain when your father in law is cooking for you? I would imagine you can do this same recipe with chicken, and it would be delicious. Lemon Olive Oil Cake Recipe When you serve this soft, succulent, easy to make, olive oil cake no one will be able to resist taking a second and even third piece - especially if you use the best oil you can find and the freshest eggs! Options for this recipe include using any citrus fruit in place of the orange, like lime, lemon or grapefruit. Or combine two or three to make a zesty treat! |
| See what you missed in previous Newsletters |
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It's Pie Season, New Chocolates The Most Delicate Edible Petals Amazing Supercane Brown Sugar |
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