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The 12 days of our favorite treats, Olio Nuovo, Cutting the Cheese and more at chefshop.com/enews |
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Olio Nuovo - December's New Oil Just harvested Olive oil They are almost all here in the warehouse .... we will have tasting notes next week. We wanted to make sure that if you had planned to give or share a bottle this holiday season, you would be able to order it now to ensure that it will arrive by Christmas. Ok, so no tasting notes for 2019, yet. Rest assured however, after some very lean years for olive trees around the world it is feeling like the oil this year is going to be quite fabulous. I tasted one oil so far and was amazed at its "clarity" and freshness (along with a the peppery kick). With oils this year from Trapani, Castelvetrano, Tivoli and Napa we have high hopes! So order soon to reserve your new oil. Shop now for Olio Nuovo - The new Harvest now! |
Torrone Nougat Turron Torro No matter the name, we are all the same! Three very important recently uncovered novels (known as recipe books) by 3 cooks (who would be called Chef de Cuisine today) in which each wrote a tome about just one ingredient that they considered worthy of any King. One of the cooks was old and wrote about honey. One of the cooks was middle aged and wrote about eggs. And, one of the cooks was young and wrote about almonds. And like many millennials, couldn’t quite keep a singular focus so pistachios and hazelnuts were included, too. Now keep in mind this is way back when when everyone walked the same path, so-to-speak. And these three really smart cooks started talking, as they were all on the same street. Each one espoused how great their ingredient of choice was, the be-all-end-all of food ingredients. And how could one even conceive of living without food of such great importance? The conversation got extremely loud and soon toques were being thrown about. The egg one yelled, as the egg whites were whipped into a frenzy puff, "make this better!” And the honey one yelled, "easy!" And mixed in his best honey. “Ooooh!!!” the cooks said in unison “this is good!” And high-fived. (Well, maybe not high five, but some equivalent thing way back when). And the third cook, who had been distracted by the taste of a fruitcake, accidentally spilled a bunch of his nuts (almonds it is written) into the vat. “Yikes!" and "Oh no!” was screamed by all three. The three cooks (together in unison) worked the sticky mess onto the table, spread it out, but to no avail. They were unable to extricate the almonds. Thus (after tasting) the holiday winter solstice was created because great joy and flavor emerged. These three wise men had gathered together, blended their tomes and created a harmony that today makes the wonderful French Nougat, Italian Torrone and Spanish Turron. Shop now for Tina's Favorite Torrone! |
One of the original Spoon worthy foods at ChefShopA hazelnut Crema to knock your socks off! In the beginning of time (at least in ChefShop's lifespan time) Andrea Slitti's chocolate and specifically, his Hazelnut Creme Nocciolata have always been on our list of favorites. At first taste, after the "wow", "newbies" often say this tastes like a much better Nutella. And after the second taste they realize that Nocciolata has no comparison! In 1969 Luciano Slitti opened Caffe Slitti, a coffee roasting shop, on a provincial highway outside the village of Monsummano Terme, with his son, Daniele, taking care of the roasting. Monsummano Terme lies in the north of Tuscany between Lucca and Pistoia, not far from Florence. Their obvious mastery of the art of buying, blending and roasting beans, resulted in quite a following for the roasting house. Young Andrea, Luciano's second son, was often employed to deliver the coffee to regular customers throughout the area, mainly caffes, pasticcerias, and confectioners. Coffee and chocolate are great companions and it was during this time that Andrea came under the spell of chocolate making. In 1986, the roasting house moved to a larger space and Andrea's father added a caffe. Extra space allowed Andrea to set up a work space of his own, specifically for chocolate. Thanks to his passion for the careful selection and roasting of cocoa beans, and his completely homemade production methods, Andrea has gained a worldwide reputation for his chocolate. Andrea Slitti's chocolate making ability has accustomed professionals and chocolate fanciers alike to delicious and beautiful creations. His extra bitter bars are the ultimate chocolate-without-distractions experience. He also creates chocolate pralines filled with classic and innovative creams using almonds, hazelnuts, coffee, tea and other flavorings. Rectangles, squares, balls, and cups of dark, milks, and white chocolate are the result, each creatively decorated with the likes of contrasting chocolate and even gold leaf. Shop now for Slitti Nocciolata Hazelnut Crema! |
12 Days of our Favorite things It wouldn't be Christmas without these treats! Shop now for all 12 here! |
Dark Chocolate It's a square bar This is a soft dark incredibly scrumptious chocolate! Shop now for Quadrotta w/hazelnuts! |
Not like any marshmallow "These may be the best marshmallows we've ever tasted. The texture is perfect - soft & fluffy - not gummy & tough. The flavors are delicious and natural tasting, and of course they are sweet (they ARE marshmallows), but they are not OVERLY sweet. After we tried them, we bought boxes for our friends!" -- teri Shop now for Guimauves! |
Tartufo = Truffles Extra dark chocolate These super smooth and dark hazelnut praline chocolates are rolled in cocoa powder! What joy! Shop now for Extra Dark Chocolate Tartufo! |
Nonnettes w/Orange Marmalade Like a small round cake, slightly larger than a mouthful, with a center of jam. It is not the jam that is the "feature", it is in fact the bread itself. It is hard to explain how these cakes taste. The outside smells like a gingerbread and when you make the first bite, the honey sugar on the outside crinkles in your mouth. Shop now for Honey Nonnettes w/ Orange Marmalade! |
Panforte Margherita Classic, classic blonde panforte from one of Siena's finest bakers. This classic Sienese treat is not to be missed. Pressed candied orange and citron peels, almonds, and just enough sugar and wheat to hold it all together. Shop now for Marabissi Panforte Margherita! |
Fruit Box Marzipan is almond paste with extra sugar and a bit smoother...like almond candy. What a fun holiday treat. Shop now for Bergen Marzipan Fruit! |
Lakrids The gateway drug to loving licorice! Not seeing licorice as a true love? Try Sea Buckthorn or Red Currant. Or letters of the alphabet like A, C, or D! They come and go quickly so be sure to order up soon! Shop now for the best Licorice from Lakrids! |
These crunch filled Chocolate Hazelnut cookies are to die for... Open the package and you instantly get a sweet whiff of cocoa and hazelnut! Perfectly lovely! The bite has a nice crispness to it and as you chew you get chewy bites of the hazelnut bits. Different than flour based cookies, the crunch and the bite are a great experience. Raise your expectations to a new plane and you will be happy and filled this holiday with hazelnuts and dark chocolate! Shop now for Drolo Dark Chocolate Cookies! |
Island Bakery Biscuits These are so crunchy and just like you want your oat cookie to crumble! When the ginger and chocolate comes together in your first bite, a holiday party ensues in your mouth! When you have the shortbread, it's more like a cookie that crumbles with the taste of shortbread, it's as if you can feel every little crumb! One of each is wondrous! Shop now for Island Bakery cookies! |
Shortbread from France w/the hint of Cognac These are pretty delicious! Well actually it is a giant shortbread, one piece, so it is delicious. And if your diet only allows one cookie this should be it! Shop now for French Shortbread w/Cognac! |
Almond Orange Torrone To the nose it smells like nougat... biting it is of course possible, though I must confess, I have never done that. Instead I always cut with a knife. A sharp knife works well. A butter knife, like I am using tonight works just as well. Though in this case the nuts in this nougat are big and plentiful, so cutting is more like a dodge, bend and wiggle cut as you push your way through. The reward is this bite of soft almonds and candied orange peel that is glued together with nougat. It is good! It is even better than that! You could easily eat the whole bar in less than one episode of Parts Unknown, though the back of your throat will remind you that every bite has some serious sugar! It's a wonderful treat where the nuts and the orange come together in harmony, the vehicle of the torrone is so, so, so much better than.... Shop now for Almond Torrone with Candied Orange! |
Fine Italian Fruit Jellies just like you want them to be. Gum drops. Yup. That's what they are. Remember gum drops? These are exactly what you have always wanted your drops to be. Taste good (flavor not just a different color) without the sticky, high-fructose cling to your teeth. Just pop and drop! Shop now for Italian Fruit Drops from Leone! |
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D'Alpage Beaufort! A very special Cheese Beaufort cheese - a winner "This was a great cheese. We (and our friends) particularly enjoyed it when incorporated into artisan wheat bread before baking. Looking forward to the next shipment." -- ronald Beaufort D’Alpage "This cheese is fantastic! We use it in our recipes instead of Gruyere, and we like to eat it fresh. It has a stronger flavor than Gruyere and has a sweet and lasting finish." -- john Shop now for French Alpine Summer Cheese for the winter Holidays! Cutting soon! |
Sorrento Lemon Panettone The New York Times "[Sorrento Lemon Panettone] .... from Albertengo arrived too late for inclusion on last year's list, but I'm still smitten. It is soft and buttery, and its candied lemon replaces the conventional raisins and candied citron." -- Marion Burros Panettone Heaven "This product is always so excellent. That combination of the fragrant eggy bread with those little lemon flavor bombs. We love to eat this on Christmas morning. I can smell it toasting now! Also makes for some fabulous French Toast too!" -- charles This gift is a 5+! "Sorrento lemons are the best! The Italian wife of friends is sure to love this special Albertengo Panettone! It is a quality product that we have enjoyed over the years. And thank you Chefstable for offering Albertengo products." -- donna Shop now for Sorrento Lemon Panettone! |
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Find those fabulous stocking stuffers. Come on down and check out all the cool foods. |
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ChefShop Cocoa Powder Time for hot chocolate! We have the best and simplest recipe for hot chocolate everyday. Come in for a sip to try as you shop! Want it richer, add more cream...the perfect sipping, fire sitting, hot drink for the holidays. If you're at home you can find the recipe here. 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! And Sunday in November and December 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 to reach and wide open parking lot. Click here to see the map. |
| This Week's Recipes |
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Preserved Lemon Emmer Stuffed Heirloom Tomatoes Recipe You don't need heirloom tomatoes and really any size works. The bite of all the elements is delicious! Turkey Pot Pie Recipe Equally easy with either turkey or chicken. Our favorite way to use some of those Thanksgiving left-overs. This recipe is adapted from Marian Burros' cookbook, Cooking for Comfort (Simon & Schuster, 2003). Roasted Chicken with Salsa Verde Recipe Sauce Verde is a piquant herb sauce traditionally made with parsley. Albert has added a handful of other appropriate herbs for a slight variation. The fruitiness of the Chef’s Pick Organic California Extra Virgin Olive Oil adds a nice, rich flavor to the herbs. |
| See what you missed in previous Newsletters |
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100 Year Old Figgy & Berry Balsamic Personal Favorite Holiday Treats Do You Know What Hyssop Is? Holiday Pistachio |
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