|
Fun foods to start the New Year and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Drunken Raisins Arthritis fighter? When grapes dry, the high concentration of sugars produces nature’s candy that is called raisins and is over 70% fructose. Raisins contain iron, vitamin C, calcium, boron (essential for bone health and osteoporosis prevention by helping absorb minerals like calcium and magnesium), kaempferol flavonoid (may reduce your risk for cancer and cardiovascular disease with its anti-inflammatory and antimicrobial agent), quercetin (anithistamine properties), catechins phytonutrient (may help to oxidize fat and improve your cognitive power!) and oleanic acid, which makes this candy a fighter of tooth decay by attacking the bacteria that causes cavities. Golden raisins have more of the above than dark raisins, except for the one that makes you “smarter”. The difference in the raisins, dark (Thompson) and golden (White Muscat or Thompson), is the drying process. The dark is dried by the sun, and the golden are dried indoors most often in ovens. These drunken raisins for arthritis are treated with sulfur dioxide to keep them light in color during the drying process. (About 1 in 100 people have some allergy to sulfur dioxide.) Drunken raisins for arthritis is an interesting “cure”, Perhaps a bit like “snake oil” of the wild west, it has a strong following and is believed to help alleviate the pain associated with arthritis. There is a lot of anecdotal evidence showing this to be true, with many people talking about how it works for them. And, there are others that poo-poo it, saying it’s nothing but a placebo. I suppose if it works for you, you might not care how these drunken raisins for arthritis work, right? Arthritis pain is like a cold 40º day in the Northwest, where your skin is warm but your bones ache and there seems like there is nothing you can do about it! Drunken Raisins for arthritis is pretty simple to make, it just takes a little time. In a jar or dish that can be left open, place golden raisins and cover with gin that is made from juniper. Let the mixture sit a week to a month to let all the alcohol evaporate, then eat about 8 raisins a day. I had a friend who was in terrible pain and when he started this process I thought he was joking, thinking it was just “gin” excuse, until he told me that you wait until the alcohol is gone. Perhaps the benefit is a combination of the ritual of taking matters into your own hands, the healthy benefits specific to golden raisins, and the juniper in the gin. Try it and let us know. It’s only golden raisins and gin...either way, it can’t be bad.... Shop now for Golden Raisins - it's up to you to get them drunk! |
Black Sesame Paste I have been fascinated with sesame seeds for the last couple of years. The health benefits have been touted throughout history as a food that can cure your life's ailments. From anti-aging to healthy skin, removing plaque and improving digestion, creating more energy and optimizing blood pressure, you can see why you might want to eat more sesame seeds. Sesame seeds are one of the oldest known (over 3000 years) oil seed crops. Domesticated seeds are drought tolerant and can grow where other plants cannot. Ranking 8th in the world production of edible seed oils they contains 50% oil and 25% protein. And Black Sesame Seeds are claimed to turn your hair (back to) black! Personally this is why I plan on adding the amazing little seed to my diet! (Okay, so 2 years of continuous eating for a possible change might be a little too optimistic.) I have always enjoyed the sweet paste in Sesame Balls never knowing it was black sesame seed paste (always thought it was a sweet bean) sweetened with honey or sugar. Black sesame seeds when toasted and made into a paste have this wonderful rich, nutty taste and a smooth feel! (Be sure to mix thoroughly as the oil will separate.) Add castor (superfine) sugar and mix to make a sweet paste. The granules don’t really dissolve, instead they give little balls of texture to tickle your senses with hits of sweetness. Or add the honey of your choice for a new level of complexity. The flavor of your honey will come through and can really add a wonderful twist to a pastry. Make your own Sesame Balls, spread it on toast or eat it with a spoon! It’s a food that can change your day or maybe the color of your hair.... Shop now for Nouka Black Sesame Paste! |
Morning, Noon and NightA meaty sauce without the meat! Breakfast for some, lunch or dinner for others, Shakshuka is a delicious dish that is easy to make and even easier when you use Cafe Mina’s version. Shakshuka has a long history with many theories of when and where it originated. An everyday “one pot dish” in a big swath of countries from Tunisia and Morocco and east to Egypt, Israel and Syria. Variations abound with different spices and the addition of lamb, potatoes and artichokes is common. Cultural variations of tomato-based sauces span the globe and this Moroccan version is the spicy one! Mina’s Shashuka starts like a tomato sauce you would make at home. With chunks and bits of texture giving not only a flavor but also a great mouth feel. The tomato sauce is absolutely present along with the spices and an all-around heat. It’s a heat that’s tingly, pleasantly hot (not spicy) and when you finish there’s a wonderful aftertaste. If you’re not careful you’ll eat the whole dish before you know it. The combination of the egg whites, the yolk and the tomato creates a mouth feel of pleasure, that is very rewarding, satisfying and very homey. This meaty dish has no meat, instead your heart is filled with tomatoes and eggs. This dish is simple and plain, easy and quick, just like you want your vegetarians to be! Shop now for Mina Shakshuka Moroccan Tomato Sauce! |
Liquicroc Caramel Toffy is a sugar-coated chocolate (cool!) with a liquid toffee inside! And even though you know the center is “loose” when you bite in, the reward is better than you can possibly imagine! There is lots of crunch (sugar shell?), with the toffee center swirling in around the chocolate to make an entertaining bite that is, well, sophisticated! You will spend some time enjoying it all! One satisfies, two is better! When we have a line waiting to check out this is one of the favorite treats we share with those who are waiting. Almost everyone is surprised by the bite and loves the flavor! They are super stunningly good! 5 Star Divine "the first time i discovered these was years ago at a specialty chocolatier in santa fe. i told the owner i would marry him for these! i searched everywhere and finally found them with you. thank you chefshop for choosing the most unique and exquisite prodcuts. i would marry you too for these except you're in seattle and i'm not good with long distance relationships!" -- suzanne Terrific Chocolate and Caramel! "My husband and I love these candies. Just after you break through the sugar shell, you find this terrific liquid caramel/toffee center - rich, creamy and just wonderful. The only problem is that you really, really want another one! This is one of our favorite candies now. Highly recommended." -- alice Shop now for Pecou LiquiCroc Caramel Dragees! |
Meatless delight every taste, tastes meaty! Though there is not a lick of meat in here, the instant memories evoked are every great smoked, grilled or BBQ protein you have ever had! What a masterpiece of delicious flavor! And as your flavor mind comes up with a zillion ideas of what to do, your confidence soars and you feel perfectly in control of your next masterpiece! To the nose, Moroccan Chermoula reminds me of an olive tapenade with a twitch of tomato and a myriad of spices including cumin. And to the mouth, wow, it is not what you expect. The spices mix together, and to your palate the cumin and the paprika stand up. On the outside of the inner walls of your mouth is the garlic. With a smoothness of a delicious sauce, there is the preserved lemon that is just right, providing a little chew. Complexity revolves in your mouth, but the finish is complete & simple! Think tomato as the carrier or support, then the olive oil washes through with the olive flavor bringing with it the cumin & paprika. And topping it all, like any good herb, parsley and cilantro open up and bring the garden. The preserved lemon is identifiable, yet not overpowering at all! What a mix! As the flavor finishes, you feel like you are eating all of Morocco in one spoonful! Easy to use and spoon ready! Chermoula (cher moo lah) What is Chermoula? So many things and it's uses vary from a marinade, to a sauce, to a dip. And from the many unlimited uses it evokes, it has exponentially more recipe variations! Every cook, chef, home, and region has its own version in North Africa. The most common recipe in the big cookbook in the clouds will be with cilantro and parsley as the main vehicle. And along with key spices, cumin and paprika, the variations abound. Mehdi of Villa Jerarda's is based around the ever perfect tomato, melding the flavors of Morocco and packing it all into one jar. With Moroccan roots, it is full of a flavorful fun, not spicy and not offensive at all! One taste and it will remind you of some dish you’ve had before. Chermoula evokes the best from your fish dish, pimps up you Pil-Pil shrimp recipe, or simply joins hand with your favorite tuna fish sandwich! Add it to your favorite vegetable tangine or dip your cold veggies! It is so easy to use! Shop now for Chermoula! |
Woos-t-er-sure Sauce Worcester - Wuster or Wooster Shire is sure, like New Hampshire (New Hamp Sure, in case you didn't know). The secret recipe for Worcestershire Sauce was designed by John Lea and William Perrins, two chemists, in Worcester, England in 1837. The original is still, well, real, and well, tastes original. The BBC says that there have been over 30 variations of the Worcestershire sauce sold. As the saying goes “Imitation is the sincerest form of flattery”. And sometimes you can make something similar but not the same and even make it better. Col Pabst All Malt Amber-Lager Worcestershire made in Milwaukee, Wisconsin is better. Way better! Starting with fresh Milwaukee Amber Lager and then blending in 21 all natural ingredients. Along with Tamarind and Anchovies, Col Pabst adds Grenadian Ginger and Madras Curry. Aged in small batches this Worcestershire sauce is more like a fine balsamic than an ingredient. To the nose it is like a sweet, hint of anchovy fish sauce, with twists and turns that are hard to identify. It twinkles in the nostrils and is very enticing. To the mouth the sauce has a saltiness, a sweetness and this wonderful complex flavor that rolls around, begging you to taste a little more. You can sip this and sip some more. It's pretty gosh darn good! (Try sipping those other sauces and feel the burn and not in a good way.) Of course you can use this anywhere Worcestershire sauce is called for...and more. Pretty much where you think it will work, it will! Shop now for Col Pabst Al Malt Amber-Lager Worcestershire |
This is the most interesting salt Kala Namak This is the most interesting salt. It’s not salty per se, it is more eggy than salty. Though it finishes with saltiness, this salt starts with egg. That’s right, egg or more correctly, the sulfur (iron sulfide) compound transforms the salt to be eggy. And if you don’t know that's what's coming, your taste buds instantly will and they send emergency alerts racing out the back of your mouth on an impulse nerve to your gustatory cortex to panic you that what you are tasting is spoiled... … but then something else happens and you reach for another crystal to taste, just to confirm what your gustatory cortex is telling you. This time though, because you expect an eggy taste, you also taste an explosion of vapor, if that makes any sense at all. And the salt comes alive, not just with saline, instead a partner with the elements to come out and surprise and please, yes please, your palate! This is one palate pleasing pleasantly performing salt! Kala Namak is also known as Indian black salt or kala loon or Himalayan black salt or sulemani namak. The color of the salt ranges from brownish-pink to dark purple after it has been ground. Kala Namak starts as a halite, commonly known as rock salt and is mined from Himalayas salt range. The halite is put through a reduction–oxidation reaction, this is any chemical reaction in which the oxidation number of a molecule, atom, or ion changes by gaining or losing an electron. Basically it is a chemical reaction where the oxidation states of atoms are changed. This Himalayan Black Rock Salt is mined in the Indian subcontinent and is in its purest form, without treatment or any refinement process. Packed with 84 essential minerals, it is black after the reduction-oxidation reaction and turns the red-purple color when it is ground into a finer salt. Long considered a cooling element in Ayurveda medicine, it is used as a digestive aid and for heartburn. Lower in sodium than many other salts, it is a good option for those who need to watch their intake of sodium. Used in chutneys, chaats, salads, with fruits and almost any dish. The salt can be used with tofu to mimic eggs for your vegan friends or mixed in (or sprinkled on top) of an avocado (which is delish!). Kala namak (despite its egg’ee’ness) is quite versatile. And can be used almost everywhere you salt today (including your bath water!). This is one palate pleasing, pleasantly performing salt! Shop now for Kala Namak Himalayan Black Salt! |
Honey from Robinia pseudoacacia Acacia honey is actually from a false acacia, Robinia pseudoacacia, commonly known as black locust, a tree native to eastern North America and widely planted in Europe. Acacia honey has lower acid content than other honey's and its high fructose content means that it can stay liquid for a long time. Its color ranges from a light yellow to white to clear. The Acacia honey from Apidis is a very pale yellow and very runny. Because it tastes so purely sweet, it is the perfect all-purpose honey to have around your pantry. Perfect for drizzling or stirring into your afternoon tea. This is a wonderful honey.... Shop now for Acacia Honey! |
Pesto w/Pistachio When we first got this Pistachio Pesto I had my doubts...it was an out-of-the-concept idea of what I thought pesto should be. The first bite was different, I have to say. And to confirm, I had a couple of more bites. And to test to make sure I was sure I had many more bites...and soon a third of the jar was gone. This pesto is a good bite! I gave a jar to a friend in Miami and he shared it with his mom. They loved it so much he texted me every time they ate some for dinner. This pesto from Brontedolci in Sicily features, as you may have guessed, a main ingredient of Sicilian pistachios (55%) along with sunflower oil, salt and pepper. No Basil. Yet, if we think of pesto as 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 pistachios with flakes of black pepper. When you 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 Brontedolci pesto di pistachio as it was intended is even better than that. Take a pasta, cook it al dente, drain with a touch of 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! Or if convention is not your thing, think a dollop on your fish or with tofu! About pesto: Pesto is full of basil. Well, not always. Interestingly, it is translated here (and many places in the world) as a green sauce made with basil. Except that pesto has more than just one meaning. It also means to: pound, beat, grind, trample on, work over and pestle. To pestare, pestle perhaps is pesto. One could speculate that the ancient Romans, who made and ate a paste of cheese, herbs, salt, oil, vinegar, and nuts are the originators of pesto. The nucleus of modern day pesto started in North Africa and India, when basil became the main ingredient. Basil pesto took hold in Provence (as pistou) and in Liguria (as Pesto alla Genovese). In the 1860's a recipe for pesto with basil is published in La Cuciniera Genovese. Then the recipe traveled with the immigrants to the New World. Italian basil pesto was introduced to a much wider audience when Italian immigrant and University of Washington Professor, Angelo Pellegrini's pesto recipe was published in a 1946 issue of Sunset Magazine. The recipe consisted of a little bit of this and a little bit of that, with no precise measurement. This makes sense when you think that pesto, which means to crush or bash, is a combination of just a handful of ingredients mashed together. You can see how you might want to add a little more or a little less of one thing or another to match your palate. To make a typical pesto, you crush fresh young basil, Italian pine nuts, add Parmigiano-Reggiano, sea salt and olive oil. (The Silver Spoon New Edition.) That's all it takes; a mortar and pestle, elbow grease, and you can make your own. Or, you can use a food processor, though the results are less textural and more mushy, like a moist paste. Shop now for Brontedolci Pistachio Pesto! |
Hawkshead Bloody Mary Ketchup This Bloody Mary ketchup sends a wonderful tingle-twinge up the nostrils. Sweet with a hint of angry. It reminds one a little of a V8! To the eye it is thinner than a "The best things come to those who wait" ketchup, and it pours quickly. With a nice bright red color. To the mouth, the lips taste nothing, the tongue tingles and the back of the throat coughs! All the flavors are mixed together and come out in a racy way. In the end your lips tingle, the edges of your tongue do, too, and if you have enough spoonfuls your body starts to get hot!! It is delicious fun, just right for the next dog in your life. Be sure to check out the Ketchup "aisle" as every ketchup we have is different! Shop now for Bloody Mary Ketchup |
Pink and Hot Chili blended Salt This Andes Pink Salt is blended with the wonderful yellow chiles of Peru. To the nose it smells of the pepper with a little moisture from the salt. To the mouth, it has a nice heat bite and the pleasant Andes Pink Salt saltiness. This salt is perfect for adding flavor enhancement to a dish or to finish with. The yellow orange salt looks good on eggs or your bowl of rice. The yellow peppers are hand harvested in Peru. With some serious heat, it opens the palate and the flavor of the dish. In the end this salt does not leave you with a burning sensation, instead the heat is pleasant and full of joy. Whether you like hot or not doesn't matter in this case because you can regulate the heat with the number of pinches you choose. It is one perfect "hot" salt to have in your pantry for when you want to add a little heat in your life. Shop now for Andes Pink Salt with Chili blend! |
Carrot and Fruit Conserve with Coriander and Jaggery! To the nose this relish (a conserve) makes your nostrils pucker right up! And it is so intriguing that you go for another sniff and twisty twinge. It's that good! To the mouth it is full of similarities and full of unknowns. To the eye the carrots, strips, you can recognize by shape, everything else is blended in color and shapes are unrecognizable. To the taste it is a plethora of fun taste! This conserve has sweet 'n' buzz. It has a spicy side, a crunchy side, a soft side. Every bite is completely different. It is full of interesting notes, flavorful ones in fact! This mix conjures up many harmonious tunes with fruit, like a one note pear, on top of a dreamy cheese, perfect on a grilled pork chop and it will sing with just sliced off corn from the cob in nice strips. The spoon does not lie and this is a total spoon worthy conserve! Shop now for Carrot and fruit Conserve! |
Murakami Syouten Kokuto sugarcane from Hateruma Island Perhaps this is the most lovely sugar from anywhere in the world available today. This sugar is from the southernmost island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei. This small island is just 1270 hectares (3138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours. The island is a destination for holiday makers and is known for its relaxing “island” life. It is also here that this very special brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice. Sugarcane is one of the healthiest foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immune system. Rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids. Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is know for preventing high blood pressure, arterial sclerosis and keeping you calm. Kokuto can help with dehydration, infections and is even a fever fighter. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits. Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and production methods are used. Just seven of the islands grow sugar cane. To taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect from sugar. It is almost savory, with hints of molasses, earthy tones and even a rich subtle touch of tobacco on the top edge of the back of the tongue. It is full of complexity with many flavor hits and hints. It is most often used for savory dishes like noodle soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar. How great is this? Pop some sugar and get healthy! Shop now for Special Sugar from Hateruma Island! |
|
Time to settle in for a long winter's baking! |
|
India Tree Dark Muscovado Sugar 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 a rich, complex flavor. This sugar adds a deeper dimension to cakes, fudge, pecan pie and other desserts with its rich butterscotch flavors. Use it as you would brown sugar - take your morning oatmeal to new heights with a spoonful of Dark Muscovado on top! Shop now for India Tree Muscovado Sugar! 
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 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 |
|
Galuska (Spaetzle) Recipe Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This recipe is adapted from The Bakery Restaurant Cookbook by Lois Szathmary (CBI Publishing, 1981). Avgolemono Soup Recipe Avgolemono is a smooth, lemony soup and can be found at almost any Greek restaurant. But never fear, you can make it at home, as well! It is wonderful in the summer or winter, with the perfect balance of tart lemon and creaminess. This recipe has been adapted from Kokkari by Erik Cosselmon and Janet Fletcher (Chronicle Books, 2010) and is simple and delicious. It can be served as a starter or as a main course. Rice Pudding with Honey Meringues Recipe Adapted from Local Flavors by Deborah Madison (Broadway Press) An excellent showcase for honey, maple syrup or molasses. This recipe works best with a runny honey - like Wilelaiki Honey. If using a solid-style honey, you can heat the honey up to 95 degrees - hot enough to liquefy the honey but not hot enough to kill the natural health qualities of the honey - before using. |
| See what you missed in previous Newsletters |
|
The Gift of Food, Love, Balsamic Shipping Cutoff Now, Stocking Stuffers Olio Nuovo, 12 Great Gifts |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |