|
Chef's Pick, Rock Hill Ranch, Pinot Noir and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Chef's Pick Organic Olive Oil The moon has been full more times than I can remember. The passages of time and the number of harvest cycles have been many since we last had Chef’s Pick and Rock Hill Ranch Organic Olive Oils from Albert and Kim Katz! We are so excited to have these wonderful oils this year! Nature, as the world turns, has been tumultuous on humans; cows have been getting sunburned, and the things that rely on the earth to make food have struggled. In California they have had a good dose of too much sun, too much rain (and then sun), too much fire (and the smoke that blocks the sun) and swings in temperature, all at the wrong times! All this wild weather caused the olive orchards reacted by producing limited or no olives for harvest until this year. But, this year the trees exploded with an abundance of fruit with the most tonnage ever! This year the oils are different for many reasons from seasons past. Now filtered to remove water, the oils are more stable and more pungent. This results in a cleaner flavor and pressing can now happen 3 to 4 hours after picking. No longer mimicking Italian versions of olive oil, the oils are now truly Californian - perhaps the flavor profile is similar to what it was in the 1700’s when the first olive trees were planted there. Chef’s Pick Tasting Notes To open the bottle and take a big whiff, the memories come flooding back of what a spectacular oil this is! It is so wonderful that I spent some time just smelling it. Memories.... Poured into a spoon it has a wonderful yellow green color to it. To the mouth it fills the cavity with a round, buttery feel. Its bitterness on the edges is not as sharp as it has been in the past. Instead, the bitterness is more flat, rising only halfway up the mouth. Replacing the sharpness is a bit of a feeling of dryness, a bit like a nice wine. It seems simple at first, when really it is complex, it takes a moment to get all the nuances of the oil itself. You will get a cough and perhaps even a touch of burn, yet it is a sophisticated cough. There’s something about this oil that makes you want to chew it, though I can’t quite identify why that is. Smacked against the lips you get the hint of greenery, maybe avocado, asparagus, artichoke? Like many of the oils this year, the flavor rises to mid-mouth and then stops. Perhaps this is the effect of the change in climate for oils all over the world. This oil really shined when I drizzled it across a new pasta that we have coming soon. It came alive without being dominate. It allowed the pasta to come thru all whilst adding character. From salad to life, you can taste and understand why Chef’s at the famed Chez Panisse Restaurant and Cafe in Berkeley love this oil! One of the five oils you should try this year. Shop now for Chef's Pick Organic Olive oil! |
Rock Hill Ranch Organic Olive Oil Pop the top, pull the cork out, take a whiff and you get … To the nose it’s a tingle… To the mouth the initial taste has a buttery feel with a gentle smoothness that fills all the voids. There are hints of avocado and asparagus with sharper edges that are not just on the edge of the tongue, but are creeping in towards the middle, as well. With a big swig there’s some nice, piercing heat in the back of the throat. Bringing on just a touch of kick and cough, enough to inspire you to smack your lips and tongue, there’s a delicate balance between pointed spiciness and buttery feel. It has an all around flavor of joy and, just like Chef’s Pick, the desire to chew the oil is ever present to try and get as much of the flavor as you can. For many years Rock Hill has been in your face with sharp bitterness on the edges of the tongue. Not so this year. It is now a softer, gentler oil. Don’t be lulled into a mellow thought though, this oil has staying power. It hangs around giving you almonds and artichoke, all the while being friendly. This year the grove gave Albert exactly what he wanted and this oil is 100% Taggiasca and Casaliva olives.. And you can tell! Round, comfortable, it wants to be your friend, all the whilst telling you I have personality! So to re-cap. Less nose than Chef’s Pick, Rock Hill has a quiet personality of green almonds and is herbaceous, with a tingly, pointed flavor on the tongue and a buttery olive oil feel. It is a wonderful oil this year and it may be the very best it has ever been. Shop now for Rock Hill Ranch Organic Olive Oil! |
1 part acid - 3 parts fat Perfect for a Vinaigrette - Pinot Noir Vinegar This vinegar started with a very famous vintner in the Oak Knoll region of Napa Valley who offered Albert, 2 years ago, a Pinot Noir wine. Normally, Albert stays away from Pinot Noir, as it will lose its vim (and vigor) when it converts to a vinegar. This one caught Albert's taste buds and he took a chance. The result is here, where the classic Pinot Noir flavor is present with a sweetness that is colorful and airy, still red in color and personality. To the nose, past the tingly acidic notes, it’s pretty light, fluffy and rosy. To the mouth, it is still a vinegar with some sharp edges, yet it is sweet and unlike many sherry or red wine vinegars, it doesn’t punch you or make your eyes well up with tears. It is mouth, cheek, lip and tongue smacking good. You really want to get every little bit of the Pinot Noir vin you can. With notes of berry, pomegranate and sweet spices. This is a one-time, extremely limited run. There may be (at least 2 years away) other vinegar's like this from special wines in the future, but who knows. This is a vinegar worth having in your pantry. I am making room in my milk crate of vinegar's for this one! To make a perfect vinaigrette it must have the very best ingredients to be wowza! The basic rule is 1 part acid to 3 parts fat. We recommend a Katz Chef’s Pick and this Pinot Noir Vinegar. With Fallot Dijon Mustard acting as the emulsifier to keep the mixture “together”. Measure the vinegar, thoroughly blend in the mustard with a whisk, stick blender or a blender. Add 1/3 of the oil slowly into the blend. Then, transfer to a bowl, and while whisking vigorously, slowly drizzle the remaining olive oil in to create the short-lived emulsion. Store for up to 2 weeks. Shake or stick blend to bring it back to an emulsion. Salt your salad before. And pepper after if you so desire. This is the perfect vinegar to start (or to add to) your collection of vinegars! Like a rare wine, this is a one time vintage of Vinegar. Shop now for Pinot Noir Vinegar! |
Back-in-Stock Stone-Cut Organic Oatmeal from Scotland This is an amazing way to start the day with a bowl of oatmeal. Something about the way oatmeal works in your body gets the engine going and burning calories all the whilst filling you up! It's on my list for every day eating (at least trying to). It is an important piece of our healthy diet. Oatmeal of Alford is renowned for its traditionally nutty flavor and unique texture. Pinhead oats are whole oats that have been cut into pieces and have a chewier, nuttier texture than rolled oats. Their flavor can be attributed to the final drying process, which takes place in an old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today. And it's good for you! As part of a low fat diet, oatmeal can help reduce cholesterol levels, and it is a natural food and contains NO additives, preservatives or colorings. Oatmeal of Alford is produced at Montgarrie Mill, Alford, in the heart of Aberdeenshire in the rich agricultural lands of Northeast Scotland. There has been a mill at Montgarrie since Jacobite times, and the present one, an impressive grey granite building, dates back to 1880. Also dating back to that time is the waterwheel which, driven by the Esset water, powers the mill. This wheel is indeed a piece of Scotland's engineering heritage, and it's as effective today as it was in 1880. The Master Miller, Donald MacDonald, mills as his great grandfather, and generations before him, did. He uses the best Scottish oats, which are renowned for their superior quality due to the extra hours of daylight in Scotland. It is this highly specialized process which makes the flavor of the oatmeal unique. It is packed and dispatched to bring you its traditional, crisp and nutty texture and flavor. Oatmeal is one of the healthiest foods of today. It is one of the most nutritious of all cereals, it is a valuable source of natural soluble fiber and it is important for its folic acid content. Shop now for Organic Oatmeal Stone-Cut from Scotland! |
Camelina Organic Oil From the beautiful farmlands of Eastern Washington, we bring you Lena Camelina Oil, a 100% organic, cold-pressed salad oil. Camelina sativa, also known as "gold-for-pleasure" and "false flax," is a flowering plant traditionally cultivated as an oilseed crop. Camelina sativa is a flowering plant in the Brassicaceae family, which includes mustard, cabbage, rapeseed, broccoli, cauliflower, kale, and brussel sprouts. Camelina is native to Northern Europe and Central Asia, and has a history dating back at least 3000 years. Our organic Camelina Oil hails from nearby Lentz Spelt Farms in Marlin, Washington, about three hours east of Seattle (the growers of our adored farro)! This lovely and unusual cold pressed oil comes from a seed blend of two European cultivars, now growing happily on the Columbia River Plateau and named Lena Camelina. Camelina is also particularly suited to growing in this dry area because it requires little water so no irrigation is needed. Additionally, it is inter-cropped with Spelt, so the farmer gets two crops on the same acreage - as well as a healthier Spelt crop. Health Benefits of Cold Pressed Oil: Organic camelina oil is remarkable for its extremely high levels of omega-three oils (the healthy fats), which are not often found in high concentrations in grains. It is also high in Vitamin E, which is why Camelina is much more shelf-stable than Flax Seed Oil, although it's comparable in its levels of Omega-3 fatty acids. The oil is also sought-after as a beauty treatment and is even being examined as a source of biofuel. Serving Suggestions for Salad Oil: We've not tried it on our skin or in our cars, but Lena Camelina oil does make a sensational vinaigrette. The oil itself has a very distinctive taste reminiscent of fresh greens, and adds its subtle depth of flavor to tossed salads without being at all overpowering. Shop now for Organic Camelina Oil! |
Linden Tree Honey Les Ruchers de Bourgogne Known as Linden or Basswood honey in the US, it is known as Lime honey in Europe. To me, "Lime" seems like a more appropriate name, given the flavor of the honey. Always one of my favorites because of the shockingly citrusy brightness that shocks your palette at the back of the throat. Add a little zip to your English afternoon tea, or morning English muffin. A lightly colored, mostly solid honey that spreads smoothly and melts quickly. Shop now for Les Ruchers de Bourgogne Linden Tree Honey! |
Oat Risotto with Butternut Squash & Lemon Recipe This dish has all the wonderful qualities of a classic Italian risotto, in addition to the Moroccan-inspired flavors of preserved lemon and cinnamon. Try making this dish with vegetable broth for a sensational vegetarian meal. Click here to see the Oat Risotto with Butternut Squash Lemon Recipe! |
Andrea Slitti - Chocolatier Riccosa Chocolate Spread Love the hazelnuts of Nocciolata? And the creaminess of Gianera? But want the milky'ness of well, milk? Then Riccosa is the perfect blend of all three! The dark milk is Andrea Slitti's super chocolate, the best milk you can find. Then, with a spoon, you can't help but massage a tongue full while you close your eyes and enjoy. So, like Nutella -- but SOOOO much better. For Nocciolata lovers who want something smoother. Wow! Shop now for Slitti Riccosa Milk Chocolate Spread! |
House of Edinburgh Lemon Shortbread Truly handmade lemon shortbread biscuits from the land of the shortbread cookie. House of Edinburgh prides itself on doing things properly. The result is a Scottish biscuit that is genuinely made by hand to ensure that the taste, texture and appearance is far superior to mass produced products. This is achieved by providing skilled bakers with only the very finest ingredients - especially the butter. They also bake to order, ensuring that we receive the lemon shortbread biscuits as fresh as possible. Shop now for House of Edinburgh Lemon Shortbread Biscuits! |
Iranian Zereshk Dried Barberries With a long list of culinary uses, this little berry is one flavorful, powerful pleasure seeking taste bud maker. With a sharpish, sourish flavor -- this little berry is not a raisin? No, the berberis is a currant. Commonly known as a barberry, it is, perhaps, not as well known as, perhaps, it should be. In some parts of the world it is traditional to use Iranian Zereshk as an ingredient in the making of jams. Naturally high in pectin, these dried barberries will firm up a jam nicely while adding their own flavor. Zereshk is the Persian name for the dried Berberis, and today Iran is the largest producer of Zereshk in the world. Often cooked with chicken and rice in a dish called Zereshk Polo. This small, dried berry has a bit of a sour tart taste and a flavor that lingers if you consume plain. Unlike some others though, our Iranian Zereshk berries are edible out of the hand and enjoyable (this is subjective of course). Because of this palatable nature, you can think of our Barberries for any dish that call for raisins or currants. Not all Barberries are the same. Different origins of the plant can create different results. It is not recommended to consume if you are pregnant. Shop now for Dried Barberries! |
Pre-order for Easter Colomba Cakes It's been just long enough for the palate to be wishing for a taste of Italian holiday bread. The Christmas Panettone is re-dubbed as the Colomba. Just like the ever-loved Christmas Panettone, except shaped like a dove to represent a symbol of innocence, gentleness, and affection. On the inside, Colomba Easter cake is the same cake as the panettone; the luscious bread made with lots of eggs, sugar, some flour, and a 70 plus year old starter yeast. On the outside, they all have a sweet sugar glaze giving them added sweetness and moisture. Shop now for Colomba Easter Cakes! |
|
When you get a moment, come on down to try the oils! |
|
Feuilletine Flakes Pastry Crunch Eat 'em by the handful or spreading and sprinkling on just about everything except soup. And not stews. They work wonders on frosting and in chocolate. And on top of ice cream. Add them to things you make. And eat them quickly. They are tiny little shards of pure joy. Shop now for Feuilletine Flakes! 
Cooking Classes for 2020
Asian Fusion, Simple Cooking, Visit Sardinia, Visit Catalan, Visit Marrakech, Go to Sicily ChefShop Cooking Class
|
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 |
|
Feuilletine Flakes Hazelnut Creme Cookie Recipe Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar! Strawberry and Banana Smoothie with Camelina Oil Recipe A fruit smoothie is a great way to start your day. Add a little high-omega-3 camelina oil, and that smoothie will not only be heart-healthy, but stay with you longer and help to get you to lunch. If you already add flax seed oil to your morning routine, try camelina instead. I think you will like the taste. Olives Marinated in Orange and Thyme-infused Oil Recipe |
| See what you missed in previous Newsletters |
|
New Finding Spicy, Award Winners, More New Quinoa, Back-In-Stock Pistachio Shakshuka Truffle Dust, New Crop, Pretty Flowers |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |