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Peruvian Chili Sauce, PNW Co-op Good Food Award winners and more at chefshop.com/enews |
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Finding Spicy It’s a cool refreshing treat, it’s a taste that’s got some heat! These chili sauces have some serious punch and spiciness that can give you a good burn. I would use caution before you down a spoonful of it for testing. Your nose is going to give you a warning that there is some delightful heat packed in there. It’s not hard to find super spicy,, blow your senses out heat. It is much harder to find heat that allows you to still taste the food. And even harder to find one that has great heat that even a not-so-spicy person would enjoy. And that is what we think is inside these 220 gram, ready-to-squeeze bottles! Think eggs, think soup, think chili, think brisket, think dogs and burgers, think avocado, think burrito, think stir fry, think dumplings, think steak, think a line on a plate, think mac and cheese, bringing a freshness to your food! These are the two to choose from. The El Peruano, Peruvian Native (Red) Chili Sauce is smoky with a tingle on the tip of the tongue and a tickle across the upper throat. And then a cavity of expanding vibrancy. It has a nice sweetness from the honey and mangoes and a complexity from the two type of chilis, grown by Inca farmers in the south of Peru. With caution it is quite tasty and will cause the pores to open on your head. Choose both if you like hot and like the freshness that chilis give to food. Shop now for El Peruano, Peruvian Native (Red) Chili Sauce! |
El Amarillo Peruvian Yellow Chili Sauce The El Amarillo, Peruvian Yellow Chili Sauce to the nose has a hint of green like a fresh bell pepper and the taste of a yellow pepper. It is a blend of oranges, mangoes and a hit of garlic matched with hot yellow chili's. It has a sweet presence and the heat comes to you at the back of the throat. The taste buds might not even mention the spicy heat until it makes it to the back of the mouth. The throat will let you know there is some heat and there will be some involuntary opening of pores. Choose this one if you want the expressive flavor that chili's can give without excessive heat. It’s a quite joyful chili sauce. Update. From the photo shoot at our favorite drive in on highway 99, we mixed ketchup and this chili sauce and it was divine perfection! Shop now for El Amarillo, Peruvian Yellow Chili Sauce! |
Good Food Awards Winner Lentils and Garbanzo Beans Congratulations to Pacific Northwest Cooperative for winning not just one, but three Firsts in the Good Food Awards! These are the legumes we have loved since our first bite. Grown on family farms, in a 60 mile radius of Pullman, WA and Moscow, Idaho, they practice sustainable practices with low-till agriculture, crop rotation and dry farming. These legumes are Non-GMO Project verified and certified Kosher. From the good food awards: “Each of the 2020 winners demonstrates both a mastery of their craft and a commitment to maintaining exceptionally high social and environmental standards in their work,” the Good Food Foundation stated in their news release dated Jan. 17, 2020. "The 2020 Good Food Awards winners come from 38 states, Washington, D.C., and Guam. The highest scoring entries underwent a rigorous vetting process to verify they were not only exceptionally tasty, but met the sustainability and social responsibility criteria required to become a Good Food Award winner,” noted the Good Food Foundation. See all of PNW Co-op Legumes here! |
Winner! Madeline Petite French Green Lentils This beautiful, blue/green mottled lentil originated in the Le PUY region of France - and is now grown in the Palouse region of Washington State - the lentil-growing capital of our world. Its distinctive appearance is matched by its excellent flavor and smooth texture. Throw in its fine cooking qualities and ability to hold its body, and it is easily understood why the exquisite LE PUY LENTIL is preferred by gourmet chefs in Europe. Highly recommended as an ingredient in broth-based, herb soups and gently flavored hot or cold salads.(Cooking time:20 to 30 minutes). Shop now for Madeline Petite French Green Lentils! |
Winner! Pardina Brown Lentils 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. Their 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. For me, brown lentils recall a younger day of macrobiotic dinners eaten with brown rice and steamed zucchini, all soaked with lots of home-brewed tamari. If that's your thing, bravo; you're probably already a big "lentilhead". What's amazing to me is how they also occupy a space at the other end of the table. Brown lentils are not only easy, they're elegant. Lentils can be braised with duck fat and demi-glace, pureed with parsnips and deep-fried into croquettes, or pressed together with roasted mushrooms and walnuts for pate. Yes, you can have your lentils and relish them, too...no wheat grass juice required. Lentil lovers in Spain go crazy for these because they're the most flavorful lentil around. Grown on the Palouse, these quick-cooking Pardina lentils "muddy" the water, but maintain their shape and taste out-of-this-world delicious. Shop now for Brown Pardina Lentils! |
Winner! Pedrosillano Cafe Garbanzo Beans Don't be fooled by their size (slightly smaller in stature than their brother, the York)! These unique garbanzo beans increase in size by 15% after soaking. They are preferred by hummus makers because they are smooth and creamy with a slightly nutty taste. Also excellent in soups, salads and side dishes. How are these garbanzo benas different than the commodity beans you see in the market? Traceable and fresh. From planting to harvest, from bagging to us, every bean has a route we know! It's this freshness that makes them better. I expect the natural growing process doesn't hurt, either. Shop now for Pedrosillano Cafe Garbanzo Beans! |
Easy Lentil Recipe Almost as easy as boiling frozen peas! Love Lentils and only a little more work than boiling frozen peas. You can, at a minimum, just boil and eat or simply garnish after cooking. They keep for days in the refrigerator so it is a great Sunday dish to eat in different ways all week. This recipe makes them much more appealing and delicious and barely more work than boiling water! See the basic lentil cooking Recipe! |
Agrodolce Vinegar Sauvignon Blanc In Italian, agrodolce means "sweet and sour," and this nuanced vinegar beautifully expresses both. Albert and Kim Katz have long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of authentic Orleans Method vinegar. The versatility of this elixir will expand the repertoire of every level of cook. For a simple salad dressing, add just a drizzle of olive oil, along with salt and pepper. You'll need less oil with the balanced acidity in Agrodolce than in your regular dressing recipe. Try Sauvignon Blanc vinegar in a pear, walnut, and blue cheese salad with a splash of walnut oil. It marries well with salads and other dishes that include goat cheese, or with goat cheese alone. Mix it with a bit of mustard, black pepper, herbs and olive oil to marinate chicken for the grill or to roast. Toss with peak summer tomatoes and fresh mozzrella for a refreshing appetizer. Agrodolce in Italian means "sweet and sour." To achieve this, they harvest Sauvignon Blanc grapes from the Suisun Valley that borders Napa on its west side. The grapes have intentionally been left on the vine for at least a month to six weeks longer than if they were to be made into a dry finished wine. By harvest time they are almost "raisiny" from their concentration of fruit and sugars. This is the same tradition used for hundreds of years to make the great Sauternes of France. The unfermented juice from the grapes is blended with their proprietary wine vinegar and slowly aged in oak barrels until it becomes a balanced Agrodolce Sauvignon Blanc vinegar. The finished vinegar is almost sherry-like in color and complexity with hints of vanilla from the wood, and sweet apricot, fig and pear from the late-harvest grapes - but all supported by a strict backbone of crisp acidity from the vinegar base. This Katz Sauvignon Blanc vinegar is a must-have condiment for any pantry! Shop now for Agrodolce Vinegar Sauvignon Blanc! |
It's Awesome Toasted Corn A crunchy crunch that's easy on the teeth When it comes to taste, flavor and crunch, these little, normal sized corn kernels are da bomb! Crunchy thru and thru, each one crunches just right. Eat one at a time and you will get 11 crunches (of biting) before you are done. Depending on your crunch speed about 6 seconds of time! Starting with non-GMO corn kernels, the just plain “Toasted” version is my favorite. A little oil and salt and it is perfect in every possible way! I thought bigger kernels were better but not anymore. It’s hard to exclaim exactly why we love these so much, but they are the perfect munch food. For desk or a long car ride, they are the just right grab and bite snack treat. Shop now for Toasted Corn! |
Gomasio A flavorful dose of goodness! Combine local wild bull kelp, organic nettles and organic sesame seeds and you have a versatile, crunchy tasty bite. Spread across a bowl of rice to perk up something simple or add a dash to your palm and toss back with gleeful abandon for a late night snack. No matter how you enjoy, this is a versatile topping ready for almost any dish. If you haven't read about this runaway favorite you can here and you might want to check your stock if you already have. Shop now for Gomasio - a Nutritious Sea Blend! |
Original Masala Jaipur Avenue Chai Since ancient times, chai has been a daily tradition shared with friends and family all over India, multiple times a day. Chai is traditionally a freshly brewed black tea with added milk, spices and sugar. With Jaipur Chai you can make the perfect chai elixir by just adding hot water. Each packet has just the right amount of tea, real milk powder, sugar and spices to create an authentic chai beverage, instantly. It's the perfect, soothing combination, which not only gives us a little pick up, but settles your spirit and calms your nerves. Original Marsala Chai is a classic -- and this one is perfectly balanced between the warming cinnamon and cardamom spices, and the sweet milky flavors. Perfect on a wet, Seattle winter afternoon. Shop now for Jaipur Avenue Chai! |
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When you get a moment, come on down to chat about food. And try a little chili heat, too! |
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Yuzu-Kosho-Red Awesome, hot, but not hot like you have had before...this red Yuzu Kosho paste is a spicy, herby Japanese condiment that we are thrilled to bring to you. It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich. You may already have seen this red Yuzu Kosho paste at your favorite sushi spot or noodle house. Occasionally tucked in with the soy sauce, oyster sauce and garlic-chile paste is a jar of a mysterious, pepper-red-colored condiment. If you're an intrepid eater, you may already know this culinary charmer...but if you haven't yet, it's time you met Yuzu Kosho. Shop now for Red Yuzu Kosho! 
Cooking Classes for 2020
Valentines Day, Asian Fusion, Simple Cooking, Visit Sardinia, Visit Catalan, Visit Marrakech, Go to Sicily ChefShop Cooking Class
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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 bigger 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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Rice & Vegetable Salad Recipe Any short grain rice will work -- but Tamaki Haiga works especially well as it has a little extra flavor. However, you can also use a medium or long grain rice -- just remember to let the rice salad come to room temperature before serving. Lentil, Fennel & Orange Salad Recipe Lentils are a great food. High in protein and easy to cook. Many of our customers do not know how to cook lentils, though. This is a great recipe to start your lentil cooking adventures. Yellow Split Pea Recipe This fabulous spread adapted from Kokkari by Erik Cosselmon and Janet Fletcher (Chronicle Books, 2010) is infinitely versatile and absolutely delicious. Similar in constancy to hummus, this traditional greek dip is perfect on crusty bread, pita, and crackers - or even as a dip for crudité. It pairs wonderfully with grilled fish or incorporated into a salad dressing. This recipe requires some time for the lentils to cook, but the hands on time is minimal, making it the perfect dip to make while you're busy with the rest of the meal. |
| See what you missed in previous Newsletters |
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New Quinoa, Back-In-Stock, Pistachio Shakshuka Truffle Dust, New Crop, Pretty Flowers 39K Steps, Anis, Show |
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