|
Za'atar with Hyssop, Pistachio treats for the holidays, French Marshmallows and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Za'atar with Hyssop! Hyssop amazing health benefits! Za’atar is old. Very old indeed. Ancient Egypt old. And Holy old, as Origanum syriacum, an aromatic perennial herb in the mint family, also known as Biblical-Hyssop, Lebanese oregano, Syrian oregano, wild marjoram. Za’atar, Zaatar, Zatar are all commonly used names for a spice blend that contains sesame seeds, dried sumac, salt and Za’atar (hyssop). Other chosen ingredients have varied over thousands of years. The recipe for Za’atar (as a spice blend), like Harissa, fried chicken and baked beans, varies from culture to culture, place to place, family to family. The recipe is often held close to the chest and only shared when eaten. Throughout the area that composed the fertile crescent, Za'atar has been a staple. Perhaps the most interesting element here is that the herb hyssop has an ancient, a biblical and a current use for a healthy life. In very recent studies, in 2014 and 2017, herbs in the Lamiaceae family, of which hyssop belongs, may fight cancer cells and, hyssop specifically may attack breast cancer. Hyssop has also been identified to help with these health issues: digestive track, liver, gall bladder, intestinal pain and ulcers. Interestingly, it may also help with asthma, the common cold and respiratory infections. It is also used for UTI’s, poor circulation, HIV and menstrual cramps. In a more important study there is evidence it might delay the aging of your skin! Classically added to flat breads with olive oil, like manaeshe, naan, roti and paratha, though really you can use it on any bread you desire. Or you can mix with an olive oil, like Desert Miracle, into a paste to spread or dip chicken. Mehdi has chosen this harvested and blended Za’atar because it is made by Palestinian and Israeli women working together in peace to spread the love for common good. There are no scientific human clinical trials, just studies from different parts of the world including here. And of course, thousands of years of use. There is enough evidence that there are cautions associated with hyssop to not overindulge. Most of these warnings are related to the hyssop oil and its excessive use. Caution for those susceptible to seizures and those who are pregnant should not indulge. Shop now for Organic Palestinian and Israeli Za'atar with Hyssop! |
Italian Pistachio Cream w/white chocolate Spoon ready! This vibrant green rich pistachio crema is so soft to the tongue it literally melts like a “chocolate” bar of pistachio! It is an Italian pistachio spread of luxury wrapped up in a jar. Squeeze and lick your chops as the pistachio gusto starts in the middle (of your mouth) and then flows to the edges. As the crema moves outwards through your taste sensors, the white chocolate creaminess follows. Then, during the dissipation of the first morsel, the pistachio flavor reaches the outer edges of your taste buds and then quietly finishes with joys of smoothness with a subtle mix of creamy white chocolate and pistachio. Thank goodness you have a whole jar for another spoonful! So smooooth, you can spread it like butter on just about anything, from toast to crackers, to topping a simple donut or muffin. Sharing this pleasure with pistachio lovers is one of the ultimate experiences you just might have. Sweetness, the very special pointy Sicillian Bronte pistachios and white chocolate describes the taste best! What else could you want in life! This pistachio cream sauce consists of 40% pistachio and white chocolate ingredients. This Italian pistachio spread is truly heaven in a jar. Spread wisely, liberally and everywhere you can think of. Or just pull out the biggest spoon you can find, grab your favorite cookbook and settle in. Shop now for Brontedolci Elite Crema di Pistachio! |
Panettone filled withcherries and chocolate! This year I opened the Cherry and Chocolate (one of the favorites) to slice up to photograph. I admit that the cherry and chocolate has never been one of my personal favorites. This year is different. I am not sure why. The cherries were just right. The chocolate of course makes an excellent companion with the cherries and together with the bread of the panettone it seems just about perfect. Perhaps my taste buds have changed? Or that I was exceptionally hungry when I was shooting? I think it is that this year I am loving panettone more than any other year...and the cherry and chocolate is pretty gosh darn good! Shop now for Flamigni Cherry and Chocolate Panettone! |
Piemontese soft Torrone! Pistachio! This delicious soft torrone, or nougat, from Antica Torroneria Piemontese is loaded with pistachios and almonds - an ideal gift for pistachio lovers! From the same excellent makers as our classic torrone. Presented in a colorful green box, this pistachio torrone bar is a stocking stuffer that won't be missed - if you can even get it in the stocking. Shop now for Soft Torrone Pistachio! |
The mind blowing Pralus Pistachio Infernale Bar! This is a 3 dimensional “bar” of chocolate. Filled with a pistachio praline that is divine! If you will, it is three bars in one. The interior feels creamy, but seemingly without flavor. If you want to experience the pistachio you must squeeze your cheeks in and rub your tongue around. And then a warm, smooth pistachio flavor comes thru. Refrain from chewing vigorously and instead dissolve the paste and in a movement the flavor comes through as a smooth, sweet flavor. As the cream dissolves what’s left is the shell of chocolate and whole pieces of pistachio. Crunch the pistachios and the chocolate is smooth with a slightly bitter dark feel, as one would expect from a 75% bar. There is a stickiness to the cream and a bit of dryness left on the tongue, like the aftermath of a dessert storm. It is really quite interesting and really lovely. Separate the chocolate from the cream, and you can easily taste the chocolate, easy to bite, with the chocolate flavors of a wonderful Pralus bar. As for the cream, there is something about it that makes you wanna suck your tongue and the inner parts of your mouth to get the full flavor. If there was such a thing as the pistachio effect, it would be here. Even after the cream is completely gone you find yourself moving your mouth around trying to find all the little nuances and little tidbits hiding places to get that last hint of flavor. If you like super sweet, this is not that. This chocolate concoction is more about a savory experience – of chocolate. Like all of Pralus' Infernale Bars, it is amazing!! Shop now for Pralus Pistachio Infernale Bar |
Italian Tatufo with white chocolate and pistachios These Italian tartufo (truffles) are made with white chocolate and pistachios - instead of hazelnuts. They melt in your mouth! Shop now for Antica Torroneria Piemontese Pistachio and White Chocolate! |
Pistachio Pesto - Savory Pistachio! I had my doubts, it seemed so wrong somehow. And as I added a spoonful to a mixing bowl of pasta the question continued. Even the first bite was unexpected and surprising. Wanting to give it a fair shake, I ate many mouthfuls and found it to be decent. After the second plate I was hooked. I found less was needed and the flavor carried well. This jar can last many, many meals. This is a special treat for sure! This pesto from Brontedolci in Sicily has, as you may have guessed, Sicilian pistachios as the dominant (55%) ingredient along with sunflower oil, salt and pepper. And no Basil. Yet, if we think of pesto as a paste made with mortar & pestle, then this is a savory pistachio pesto. Look in the jar and see green (with texture). It’s the beautiful green of Sicilian Bronte pistachios with flakes of black pepper. When you first taste you will get this wonderful, smooth feel that is creamy and then finishes with little tiny bits of pistachios in the pits of your teeth. The “bite” really never ends as you move your tongue around tasting pistachio! Using this pesto di pistachio as it was intended is even better than that. Take a pasta, cook it al dente, drain with a touch of the pasta water left, twirl and twist in the pesto in the pan and plate into small bowls. This is the perfect side dish and very filling! If convention is not your thing, think a dollop on your fish or with tofu! Shop now for Brontedolci Pistachio Pesto! |
| & |
Melt in your mouth! Traditional French Marshmallows. A cube of the most amazingly delicious, melt-in-your-mouth, traditional marshmallows you have ever tasted. Comes in a mixed-pack of flavors, including apricot, citron, orange flower, strawberry, vanilla, raspberry, myrtle, dark chocolate, cassis (black currant), mandarine, and violet. A perfect gift for the Franco-phile in your life. Shop now for L'Atelier des Douceurs Traditional Guimauves (marshmallows)! |
Panettone from Italy The steps to success to make an Italian bread panettone: Mix and combine flour, your mother's yeast (over 50 years old), egg, butter, cane sugar, and then they spend the night together (leavening). Mixing in fruit or additional ingredients happens before nightfall, as well. 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 now for Italian Panettone |
More stuff arrived this week. See what's new in the store! |
|
ChefShop Cocoa Powder My drug of choice! "Many years ago, I got Pernigotti from Williams-Sonoma. When they stopped stocking it, I did a web search and found Chefshop, who have been supplying me with this rich, excellent cocoa for many years now! This stuff is excellent for both baking and cocoa!" -- amy Cocoa Powder (formerly Pernigotti) "I have been buying this chocolate for several years and LOVE LOVE LOVE IT!!! It's amazing to cook with but most oftenly use it in my chocolate protein shakes. Fantastic taste and quality! Chocolate lovers... Enjoy! YUM!" -- debbie Deep chocolate experience "This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances!" -- seth 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
|
Store Hours - Monday Thru Saturday! And November and December Sunday Monday thru Saturday 10AM to 6PM. Sunday 12PM to 4PM 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 |
|
Chestnut & Mushroom Soup Recipe Nothing says winter like chestnuts. Roasting on the open fire, and all that. This creamy combination sounds wonderful -- a perfect starter to a Thanksgiving meal. Banana Cream Pie Recipe Adapted from a 2003 Bon Appetit recipe. I think I will make this for Thanksgiving. Risotto with Red Cabbage and Pancetta Recipe A wonderful, cold-weather risotto that has its roots in the Venetian practice of cooking shredded Savoy and other cabbages very slowly in olive oil, garlic and pork fat. This recipe courtesy of Marcella Hazan, and her wonderful cookbook, Marcella Cucina (Harper Collins, 1997). |
| See what you missed in previous Newsletters |
|
Panettone has Arrived Cherry Love, Fairy Dust, Chocolate, Marcona & Valencia It's Pie Season, New Chocolates |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |