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Green Walnut Syrup, Candied Green Walnuts, Couscous, Flageolet and more at chefshop.com/enews |
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Sciroppo di Noci Verdi Italian Green Walnut Syrup This green walnut syrup is young by food standards. Just ten years old, its inspiration is Nocino. Nocino is a liqueur of Emilia-Romagna. Nocino is what the Romans made from green walnuts placed in alcohol and aged in barrels of wood. A simple syrup is added as well. There is also recorded history showing that when drunken you could talk to elves, goblins and goddesses. I did not, unfortunately, when tasting this green walnut syrup, have any conversations with the aforementioned. Perhaps the missing alcohol is the reason.... I did, however, have a blissful moment when I first plunged my tongue into a spoonful of Sciroppo di Noci Verdi! This thick, syrupy, elixir is like the very best Vermont Grade A Dark Amber Maple syrup. It is a wow moment! To be perfectly honest I had no idea what the taste would be like, and was a little trepidatious of what was to flow from the mouth of the bottle to mine. Instead, the reward is a hard to describe flavor, rich in depth, and a green, fresh feel. A green walnut, a wet walnut, is a regular walnut that is picked before the outer shell starts to form. This green walnut has a hint of spiciness and sourness. There is a sweet hit with a round flavor of walnut and a finish at the tip of vanilla. The ingredients are sugar, green walnuts (28%), citric acid and vanilla. This is one wonderful syrup. Use like you would a real maple syrup from Vermont in the morning. Try it on vanilla ice cream, rice pudding, or drizzled over a Napoleon. Think of it in a salad dressing or drizzle into a simple one vegetable soup. Drizzle like you would a royal vinegar. A soft cheese would be a perfect pair. Versatile sweetness and personality is what is in this bottle. When I started I thought "interesting", after ten spoonfuls I am not sure I can go on without it. Shop now for Italian Green Walnut Syrup! Limited to stock on hand, once-a-year-product! |
Noci Verdi Candite Candied Green Walnuts If you want to know what the texture of a green walnut is, this might be the way to find out. The ingredients are the same as the syrup except the walnuts are cut up into quarters. The syrup in the jar is thick, very thick, and the pieces of walnut are round on one side with 3 flat sides. The walnuts are soft, like a fresh steamed whole chestnut, firm and with a soft bite. You taste one and it takes many chews with a feel of fiber. The complete experience is quite wonderful. Serve on a plate, serve on cheesecakes, on top of ice cream. Think of rich proteins like pork or duck. These green candied walnuts are unusual and it takes a moment to get used to them. Once you do you realize you can use them in so many ways. They definitely grow on you. And will add goodness to your plate! Shop now for Italian Candied Green Walnuts! |
Organic Couscous from North Africa Couscous is a staple in the North African kitchen, where there are as many ways to serve it as there are chefs. Although it is usually classified as a grain, these little granules are actually tiny pasta made by coating coarse ground semolina with flour. In traditional Moroccan cuisine it was prepared in a two-chambered couscoussière; a stew would be cooked in the lower chamber, and the couscous would be cooked as the aromatic steam rose through perforations in the upper chamber. The essence of the stew would flavor the couscous as it expanded slightly. Serving Suggestions: Of course, you don't need special equipment or a stew to enjoy this wonderful, light pasta. A little chicken stock and almost any minced, or diced ingredients - from sautéed onion to pine nuts, from chopped olive to currants - some spices, chopped parsley, and seasoning and you will have a quick and delicious side dish that is just as appropriate for a piece of grilled salmon as an authentic Moroccan tangine. Shop now for North African Couscous |
Candied Cherries from France The process of candying fruit is time consuming, and it can be nerve wracking, what with making sure the sugar concentration, times and temperatures are all correct, not to mention the quality of the fruit. Candying cherries for baking is even more complicated since that beautiful red color is very fragile, and can be quickly damaged by heat. All the candied fruit made by Florian of Château de Nice, is made on the premises from premium quality fruit, no coating is used after the candying process so that the optimum moist texture and natural fruit crunch is achieved. These candied red cherries are packaged immediately to retain their full flavor. These beautiful cherries are the Bigarreaux variety, and they are perfect for a whole host of baking applications. Use these candied cherries for baking whole or cut them in half for cookies and cakes; can you imagine making fruitcake without some bright red, florian candied cherries? Shop now for Florian Candied Cherries! |
Heirloom French Flageolet Beans Heirloom French flageolet beans are actually immature, green kidney beans. When cooked, they become tender and extraordinarily creamy, while retaining their shape and delicate color. Preparation Suggestions: Dried Flageolet beans are excellent served simply, with a nice vinaigrette; in a salad dressed with lemon, olive oil, and crème fraîche; or warm with herbs like sage or thyme and a little bacon for flavor, if desired. In France, they are typically served in soups, gratins, and especially with roast lamb. Shop now for Flageolet Beans! |
Glace de Viande Gold concentrated veal & beef stock This reduced veal and beef stock is the classic Glace de Viande Gold. Suggestions for Use: Use full strength or add up to 3 parts hot water for a classic glace de veau. To make a classic reduced veal stock, use 1 part Glace de Veau Gold to 20 parts hot water. Bring to a light simmer and whisk until completely dissolved. If a stronger stock is desired, use less water or add additional Glace de Veau Gold. Shop now for Concentrated Veal and Beef Stock! |
Brown Pardina Lentils from Washington and Idaho Brown lentils are one of earth's first domesticated crops, and are still one of the most widely used pulse in existence. They have a relatively short planting and harvesting time and can grow well, even in poor soil. They are easily dried and stored for long periods of time, and are quick to prepare. Pardina lentils are a "cinchy" way to add fiber and protein to your diet without adding fat or calories. Its hearty flavor goes a long way to satisfy your "meat tooth," so if you're looking for a way to a) go veggie or eat less meat, b) improve your diet dramatically, c) eat well for less money or d) dine your way to happiness, wealth and beauty, you can't find a better dish for yourself than a heaping helping of lentils. I'm always astonished at how deeply satisfying and rich a simple lentil soup or salad can be. All it takes is just a little bit of seasoning from a squeeze of lemon, some freshly ground black pepper, and a pinch of sea salt to make Pardina lentils sing. Shop now for Brown Pardina Lentils! |
Instant Chicory from France I went coffee-free in the middle of the summer. I thought I was having a bad reaction to spending too much money on “mixed milk drinks”. Turns out it was the caffeine that was making me wacky. It took me a while to figure out that I shouldn't also have tea and chocolate. Dropping gluten from my diet (most of the time) and now caffeine, my life feels like a disaster! Stopping caffeine in the summer was not so terrible as I was mostly craving ice water with Elderflower syrup, but when the winter cold arrived it felt like I had nothing, a void that couldn't be filled. No warm companion to sip whilst I tapped at the keys, trying to make sense of life itself, a life without warmed caffeine. Then I turned to my warm savior, Leroux Chicorée (chicory) from France. We’ve had it for customers who have been drinking it for years. The color resembles coffee's darkness and richness with its own unique flavor. The story should end here, but when I dug a bit deeper into chicory it turns out it is an amazing healthy bit of nature. Its positives are: High in insulin, a powerful probiotic, creating healthy flora, enhancing digestion, fighting acid reflux heartburn by reducing acidity, cleansing blood, purifying your liver, antioxidant activity, and relieving arthritis pain! And there are some studies showing positive results on fighting certain cancers including breast and colorectal. You should do your own research on this amazing plant! And don’t think you need to find a wild field of Chicory and cook it into a tea to consume it, this Leroux Chicorée is just a spoonful away from adding to your diet everyday. Easily dissolves in liquid, like milk or hot water! And even if your not caffeine free, you can add it to your favorite coffee or Jaipur Avenue Chai! I am a convert! Shop now for Leroux Instant Chicory! |
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ChefShop Cocoa Powder! Winter has arrived here in the Northwest with wicked cold temperatures. And we may even have snow in the lowlands. Up in the pass, recently, in a 72 hour time frame, 36 inches of snow fell. And anyone who has been here knows that 42 degrees feels like 20 degrees to your bones. Warming from the inside out works. Hot chocolate is a great way to finish the night or perfect on the weekend by the fire with a good cookbook. Or maybe making a cake is just as good! Shop now for Cocoa Powder Hot Chocolate! 
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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 to reach and wide open parking lot. Click here to see the map. |
| This Week's Recipes |
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Turkey Pot Pie Recipe Equally easy with either turkey or chicken. Our favorite way to use some of those Thanksgiving left-overs but you don't need to wait until next Thanksgiving to try it. Split Pea and Ham Soup Recipe I love pureed soups. Easy to make, uncomplicated, and when food is so simple, if the ingredients are the best, so is the soup! Freshly dried split peas are exceptional and make a soup like this worth sipping every spoonful. It's the blending of the starch and other ingredients that give this soup its wonderful body. Use a food mill, food processor or your stick blender, to achieve different consistencies. Roasted Bosc Pear & Cinnamon Clafouti Recipe This is a wonderful dessert and perfect when made with Bosc Pears -- since Bosc pears hold together well. Clofouti is best served warm - right from the skillet. If you do not have a cast-iron skillet, an oven-proof dish would work fine. Serve with vanilla ice cream and green walnut syrup. |
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Happy New Year Some of Our Favorite Things from 2019 The Gift of Food, Love, Balsamic |
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