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Classic ingredients with modern twists, great ingredients to spice it up and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Ligurian Basil Pesto alla Genovese Founded just after World War II, La Favorita initially only sold their products in the Piedmont and Liguria regions of Italy. But today, their products are shipped all over the world. La Favorita takes their inspiration for new product ideas from ancient and traditional country Italian recipes of the two regions, like Pesto alla Genovese. La Favorita uses what is considered the best basil for Pesto. Basil from Genoa, "Basilico Genovese", which is protected by the European Union with the Denominazione di Origine Protetta or the DOP designation. Pesto alla Genovese is an excellent representation of the quality the company still produces today, more than 60 years after its inception. Using a machine of rotating knives and a mixing machine of "antique" origin allows for a delicate, handmade result in a commercial environment, allowing the basil to maintain its character all the way to you. Topped up with Ligurian olive oil (made from ripe Taggiasca olives) creates a natural preservative and cover for the pesto to prevent oxidation. To make your own freshly made pesto, using young, freshly picked basil, is a great way to go. But, there is nothing like a jar of Pesto alla Genovese for ease of use and authentic taste! La Favorita only uses quality raw ingredients processed in a simple and natural way. That way they can maintain the pure taste of the ingredients and give the customer the feeling of eating the product freshly made. All their products are made without preservatives and coloring agents. This Italian basil pesto is made without garlic. Though easily added, Pesto alla Genovese holds its own without garlic. Shop now for Pesto alla Genovese! |
Tiger Eye Beans The original bean from South America, the Tiger Eye Bean has a buttery-smooth texture, and a rich and hearty flavor. It lends a tender melt-in-your-mouth appeal to your plate. We love these beans as a creamy soup, refried or in a bean casserole. Shop now for Organic Tiger Eye Beans! |
Woos-t-er-sure Sauce Col Pabst Malt Amber-Lager Worcestershire Sauce I am loving this stuff! I try adding it to every thing these days. It's kind of magical stuff. It starts 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 has 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 it anywhere Worcestershire sauce is called for...and more. Pretty much where you think it will work, it will! Shop now for Col Pabst Malt Amber-Lager Worcestershire Sauce |
Delicious Buckwheat Soba Noodles! These delicious buckwheat soba noodles are one of Japan's best-loved foods. They are so popular that certain restaurants have nothing but these noodles on their menus. They take just minutes to prepare in hot water and have a distinctive nutty flavor that teams well with cold dashi broth, scallions, sesame oil and bean sprouts. This common preparation can also be embellished with shitake, pork, vegetables and tempura. They can be chopped and rolled with vegetables in nori for a vegetarian sushi, or coated with a sheen of butter and tossed with sautéed fresh vegetables. However you nibble on them, slurping down these long noodles is said to ensure a long and happy life. Shop now for Buckwheat Soba Noodles! |
Ortiz Bonito Del Norte Tuna Tin This can of Ortiz Benito del Norte tuna is the perfect size for lunch! We love the shape of the can, which fits easily in the palm of your hand. Opening it reminds us of those romantic (fantasy or real) wicker basket picnics in a green field in your locale of choice. It is one of the most reliable tuna's in a can you can have. It fits in your jean pocket, front or back! In the glove box or in your back pack! A definite can for your run bag or earthquake prep kit! Bonito Del Norte (White Tuna) is a homemade specialty of Ortiz. These are authentic Spanish white tuna; they appear annually in the waters of the Bay of Biscay in the Cantabrian Sea. The Bonito del Norte is the most prized of the tuna family, appreciated for its pure white flesh, delicate texture and superb taste. Line caught, within a 24-hour period of being caught, large chunks of delicious fish are cooked in seawater and the loins are hand-packed in quality olive oil to preserve the tuna's highly prized flavor, and left to mature in the can for at least three months. This aging process helps ensure that the product is moist and delicious when finally opened. Shop now for Ortiz Bonito Del Norte Tuna Tin! |
Florian Candied Cherries The Confiserie Florian du Vieux Nice, France The process of candying fruit is time consuming and nerve racking; 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. Made from premium quality fruit, no coating is used after the candying process; so that optimum moist texture and natural fruit crunch is achieved. These candied red cherries are packaged immediately and fresh to retain their full flavor. These beautiful cherries are of 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 fruitcake without some bright-red, candied cherries? Shop now for Florian Candied Cherries! |
Tuna and White Bean Salad in Endive Spears Recipe Nothing could be easier, and tastier, than this recipe. Unless you want to cook beans from dried, it’s almost as simple as opening a few cans from your pantry, mixing them together, and serving in endive spears. Recipe adapted from “Essentials of Italian Cooking” by Marcella Hazan. Click here to see the Tuna and White Bean in Endive Spears Recipe! |
Mulled Damson Port Jam To the nose it's got a tang and a bit of tingle. I recognize the notes, the "smell", but I can't put my tongue on it.... To the buds it is lip sucking, tongue smacking fun. The cinnamon is just right giving the overall feel a nice twinge and the citrus gives a nice overall upper-cheek twang! It's smooth with little chunkies of citrus peel! Even though it is perfect for a good piece of toast or a deconstructed PB&J, you could easily eat the whole jar with just a spoon! It is that good! It just might be one of the all-time faves! A damson is a small fruit with an English name. It is a deep dark purple, like a plum. Damsons are all over Europe, though the damson is native to Great Britain. Originally Port was a wine aged in Oak barrels and then fortified with local brandy to keep from spoiling during transport from Portugal in the 18th century. This added alcohol stopped the fermentation process, leaving more residual sugars and thus creating a sweet wine. Made and stored this way until 1986. Add lemons and oranges and a wonderful jam is produced! Shop now for Hawkshead Mulled Damson and Port Jam! |
Gomasio is furikake! Gomasio is unhulled sesame seeds (goma) and salt (shio). Landsea Gomasio is a new creation of a resident of Orcas Island in San Juan County, Washington. The island is about a 1 hour 45 minute drive north of ChefShop, and then a 1 hour ferry ride to the island. Orcas is the largest of the 172 named islands & reefs in the San Juan's. It is one of the most beautiful places you can visit. Brooke, the owner of Landsea Gomasio, found an abundance of bull kelp and nettles on the island at the same time she met a neighbor who taught her classic Japanese cooking. It was during these friendly cooking moments that Brooke learned about gomasio. We asked Brooke how she came up with her own personal blend and she told us, “I realized this classic blend would be the perfect starting point from which to incorporate some of the nutritional wealth of the land and the sea. I replaced the salt with the more complex salinity of Bull Kelp and the bright note of Nettle. The result is Landsea Gomasio; a blend that supports the body with both, the wisdom of tradition, and the nutritionally rich flavors of my home.” Just before the holidays Brooke came into the shoppe, jar in hand, and asked if we might be interested. One taste and it was a big YES!!! Even though we already have furikake, similar but different, this really fills a different place. Because of the kelp, a salty sea is imparted and the nettle adds a vegetable hint. Along with the sesame crunch, it is more like an ingredient than a spice. Imagine frying a nice fillet of fish with gomasio on the flesh side or topping your morning eggs and potatoes. It adds an additional layer of flavor and a lot of healthy goodness at the same time. If you like furikake, you will love this Landsea Gomasio. My favorite way to consume is actually a little bit poured into the palm of my hand and tossed back into my mouth! This is my go-to nighttime snack food. Shop now for Landsea Gomasio Nutritious Blend of the Sea. |
Maestri Pastai Fusilli Napoletani Cooked just right and this authentic Italian pasta has just the right bite! What a wonderful mouth feel, it grabs the flavor, be it complex sea fairing dish or rich robust tomato sauce, it's a wonderful shape of pasta! This pasta is awesome! It looks good even before it hits the water. Its spiny texture and ripple spiral are quite enticing. Once cooked el dente, tossed with the garlic & olive oil this pasta is stupendous! Shop now for Maestri Pastai Fusilli Napoletani Lunghi! |
Pre-order for Easter Colomba Cakes Doesn't Get Any Better than Colomba "This is a fabulous panettone and do not pass up the opportunity to purchase this. Thank you ChefShop for making this product available to us." -- chris Shop now for Colomba Easter Cakes! |
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Come in and check out the new foods and restock |
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ChefShop Cocoa Powder! It is out of stock again, for now! Stuck on a FDA hold, in a ship's hold. We hope with all good things we are 12 days out or so before it lands. Pre-order now your bags of Cocoa Powder! 
Cooking Classes for 2020
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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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Lemon Olive Cake Recipe When you serve this soft, succulent, easy to make, olive oil cake no one will be able to resist taking a second and even third piece - especially if you use the best oil you can find and the freshest eggs! Options for this recipe include using any citrus fruit in place of the orange like lime, lemon or grapefruit. Or combine two or three citrus to make a zesty treat! Ed Fretwell Soup Recipe Molly's book, A Homemade Life, is a great read. Made even better by the many recipes included throughout the book. A perfect vacation companion for any foody. This recipe is from a neighbor - Ed Fretwell. Brought to the family in a time of need, I personally love bean-based soups. They are hearty, and healthy. Deviled Dates Recipe Thanks to Chef Erin Coopey. Always a big hit in the Spanish Tapas Cooking Class. We made them with our own Applewood Smoked Mangalitsa Bacon, Marcona Almonds and Fra'Mani Salametto. So easy and so perfect. |
| See what you missed in previous Newsletters |
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New Fish from Lummi Island and more Chef's Pick New Vinegar, Organic Olive Oils, More New Finding Spicy, Award Winners, More |
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