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Flamigni Colomba - Time for Great Cakes, Re-stock ideas and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Colomba Easter Cakes A nice seasonal treat Sometimes, no matter the season or the reason, it's good to have a dove shaped bread to share with those closest to you. Just like the ever-loved Christmas Panettone, except they are shaped like a dove to represent a symbol of innocence, gentleness, and affection. On the inside, the Colomba Easter cake is the same cake as the panettone; the luscious bread made with lots of butter, eggs, sugar, some flour, and a 60 plus year old starter yeast. On the outside, they all have sweet sugar glazes giving them added sweetness and moisture. It will have been about 90 days since we last sank our teeth into a lemon panettone. And, it will be another 240 days until we can have another. These Colomba are from Albertengo and Flamigni. Though there is a rumor that Panettone will be available year round some day, that day has not arrived. So, we look forward to an Italian Easter cake shaped like a dove. For some reason I feel like eating the whole thing in one day...well, maybe a wing. Just a little bit shorter or less lofty makes it a tiny bit denser and some say, better than panettone! Let's face it, a cake that takes days to rise and then hangs upside down to cool—it's gotta be good! Extremely limited supply. Shop now for Colomba Easter Cakes! |
Mandarino di Ciaculli Candied Mandarin Orange Peel w/sugar almond glaze Shop now for Flamigni Mandarino di Ciaculli Colomba! |
Contadina con canditi di Albicocca, Pesca, Pera e Mela Contadina with candied apricot, peach, pear and apple, topped w/ a sugar & almond glaze. Shop now for Flamigni Contadina con canditi di Albicocca, Pesca, Pera e Mela Colomba! |
Albicocca e Gocce di Cioccolato Candied Apricots and Chocolate topped w/ a sugar & almond glaze Shop now for Flamigni Albicocca e Gocce di Cioccolato Colomba |
Cedro candito e Gocce di Cioccolato Candided Citron and Chocolate topped w/ a sugar & almond glaze Shop now for Flamigni Cedro candito e Gocce di Cioccolato Colomba! |
Amarena e Gocce di Cioccolato Candied Black Cherries and Chocolate topped w/ a sugar & almond glaze Shop now for Flamigni Cherry and Chocolate Colomba! |
Dolce Mandarino with Late Tangerines from Ciaculli Like a mini-panettone, this cake is made with the same "bread base" as Flamigni's panettone and colomba, it's just smaller. This one is studded with candied Ciaculli Mandarines and glazed with hail sugar. It is Eliza's favorite. Shop now for Flamigni Dolce Mandarino! |
Colomba Classica with Candied Orange Peels and Raisins w/ a sugar & almond glaze The Colomba Classica comes in three wrappings, green, light green and white. Sorry we can't discriminate, we will randomly choose which color you get. The paper has a wonderful soft, gentle feel. Close your eyes and the color won't matter. Shop now for Flamigni Colomba Classica! |
Canditi di Pesca e Lenzero with Ginger and Candied peach, without candied citrus, w/ a sugar & almond glaze. Shop now for Flamigni Canditi di Pesca e Lenzero Colomba! |
Colomba al Limone Candied Sorrento Lemon Shop now for Albertengo Colomba Sorrento Lemon |
Specialita all Albicocca Candied Apricot Colomba Shop now for Albertengo Specialita all Albicocca! |
Gran Piemonte al Moscato senza agrumi con wetta Filled with plump moscato raisins soaked in Moscato wine. Shop now for Albertengo Moscato Easter Colomba! |
Colomba Delice It's just the bread, no candied fruit at all. Shop now for Albertengo Colomba Delice Primavera! |
Frutti di Bosco Filled with raspberries, blueberries, blackberries and wild strawberries covered with the piedmont hazelnut icing, topped with sugar and almonds. Shop now for Albertengo Colomba Frutti di Bosco! |
Ceylon Cinnamon Organic Bark from Hawaii! We visited Tane many years ago at his property. We can still remember the visit. The drive up to the property was one of those dirt, bumpy winding roads that you keep wondering if you will bottom out or if the rental car company is going to ding you for damage. Hawaii has all these rules about this kind of stuff. When we arrived we weren't even sure if we had arrived. There was a house to the left that someone had built. When Tane came out and met us he was all smiles and very friendly, but cautious. We chatted a lot standing in the "drive" about lots of things. I can't remember the conversation in exactitude, just in groupings of stuff. He told us he lived in the multi storied treehouse that was in the giant trees to the left of the house for many years, that you didn't even see. I remember his story about his father, a Nobel prize winner in one of the sciences. That he was looking to find solutions for peoples health using food and its connection to how it stimulates your body. And how he was working on a project to get the islands to become less dependent on all food being shipped in from the mainland. And why he picked ceylon cinnamon over other cinnamon's (it is not toxic to the body and has super healing properties), and that he lets the tree bark mature, waiting for it to grow. Rather than peeling the bark early. And that is what we use now. Grind the bark in your coffee grinder and all is good. Shop now for Organic Ceylon Cinnamon Bark from Hawaii! |
Tellicherry Peppercorns The term "Tellicherry" originated when these large, black peppercorns were exported from the Indian port city of the same name. These Tellicherry peppercorns are pungent, with the deepest hot flavor you'll ever find! Once traded, ounce for ounce, for pure gold, these Indian black peppercorns are still a superlative spice that can add a depth of flavor - first heat, then a tinge of sweetness - to your everyday meals. Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both, to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. In general, the later pepper is picked, the better its flavor—maximizing the taste of the Tellicherry peppercorns. But waiting too long to pick is a gamble, too. Ripe pepper fruits will rot if left too long, and there is also an increased risk of loss to hungry birds or unfavorable weather. Thus, black Tellicherry pepper picked at just the right moment involves a keen judgment, resulting in Indian black peppercorns with truly excellent flavor. Shop now for Tellicherry Peppercorns |
Red Alaea Hawaiian Sea Salt One of the most flavorful sea salts you'll ever taste! Not only does it add an iron earth flavor, the color is beautiful. Serve butter with Red Alaea Hawaiian sea salt on top! It looks perfect! Red Alaea clay has been familiar in Hawaiian cuisine since before the coming of the Europeans, and it was known to be laden with healthful benefits. It's the iron oxide in the famous Hawaiian Alaea clay that makes this salt red, actually more of a burnt sienna color, and it is known to exist only in the islands of the 50th state. During heavy rains in ancient Hawaii, sediment containing the red volcanic clay called Alaea was washed to the sea. When this red water became trapped in tidal pools, evaporation created a red-tinted sea salt that local inhabitants collected. While much of the salt was used in sacred rituals, it was also used to preserve food. Today, Red Alaea Hawaiian sea salt is used in traditional dishes like Kalua Pork, and by discerning restaurant and home chefs who appreciate this salt's unique history, taste and appearance. Try coarse sea salt to add depth, complexity and earthiness to savory dishes. Wonderful on grilled meats and vegetables, and also in thick winter stews. Shop now for Red Alaea Hawaiian Sea Salt! |
Potato Lasagna with caramelized onions Recipe Potato Lasagna with caramelized onions from Chef John Howie's cookbook Passion & Palate. Click here to see the Potato Lasagna with Caramelized Onions Recipe! |
Moroccan Harissa Mehdi's Family recipe In a recent moment in the shop we were comparing many Harissa's. One customer came in for one specific Harissa, tried Mehdi's and left with it. Fresh, made-to-order. This is Mehdi's family recipe from Casablanca. Smooth with texture, just right! Use on everything! Harissa is not one of those condiments that has only one authentic recipe. In fact, from town to town, region to region, it can vary from a little to a lot. From texture to ingredients, and from how hot or not so much. Of all the ones we have tried, this is the very best! Here, in this jar, is Mehdi's mom's recipe. Authentic to his family, Mehdi strived to recreate Moroccan Harissa as if it was made at home in his kitchen growing up. Shop now for Villa Jerada Moroccan Harissa! |
Pantescan Capers Large ones in Salt Grown on the island of Pantelleria and preserved in the native sea salt for La Favorita Fish. The island of Pantelleria is 70 km away from Africa and 85 km from Sicily. It is considered by many culinary aficionados as the ultimate source for capers. These are large capers, picked just before they were ready to flower. Preserved in sea salt as they are, also means that none of this aromatic flavor has been lost. A rare find indeed! Shop now for Large Pantescan Capers in Salt! |
The favorite chocolate Wild Cru Sauvage Chocolate, whether traveling to a new land or sitting home and bingeing on Netflix's The Chef Show, these Cru Sauvage little chocolate disks are perfect! Pop one in and a little joy ensues in your mouth! Or bake some cookies or add to a chocolate sauce to make everything better in life! The substantial and harmonious cocoa flavors of the Cru Sauvage bittersweet baking chocolates are well complemented with the freshness of the lemon and the fruitiness of the grapefruit. The traditional gentle processing method (60 hours of conching) unfolds the intense, dried prune bouquet and vanilla in a most exquisite way. The exceptionally pleasant fruit acidity and the long-lasting ending make the Cru Sauvage, with its cocoa content of 68% a unique culinary experience. Shop now for Cru Sauvage Wild Cocoa Baking Chocolate! |
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The store is open under very clean rules. Come see the Colomba (sorry, no sampling) |
ChefShop Cocoa Powder! ChefShop Cocoa Powder update. It may be here next week. Or not. The ports are shorthanded and the container is waiting to be unloaded and delivered. It's a little more complex than that, but suffice to say, we think we know, but that only means we are hoping. Shop now for Cocoa Powder! 
Cooking Classes for 2020
We have moved our classes to a later date to be determined. If you have a class seat, we have most likely contacted you and all is good. If not, rest assured, we will honor your seat whenever you decide you want to come in and take a class. We will keep you informed about our upcoming classes. Wash your hands and cook great food! ChefShop Cooking Classes |
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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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Flatbreads with Honey, Thyme and Sea Salt Recipe This recipe was found at Smitten Kitchen, a wonderful food blog with beautiful pictures and recipes that inspire! This recipe is the perfect combination of salty and sweet. It's pretty simple so good ingredients are key. Pasta with Peas & Ricotta Recipe Keith Snow's new cookbook, The Harvest Eating Cookbook, arrived in the mail the other day, and this recipe, in particular, really popped out at me. It sounded so delicious—helped by the fact that there was a mouth-watering picture of the finished dish. The original recipe calls for 3 tablespoons of pesto. When we made this at the warehouse, we opted to use our jarred pesto, and then added some grated Parmigiano Reggiano cheese—as the jarred product does not have cheese in it. It was wonderfully delicious. When it is pasta season, having a jar or two of pesto around is really useful—although making your own is really great too. Apple, Blue Cheese and Caramelized Onion Pizza Topping Recipe This recipe was in the "all seasons" section of Kim O'Donnel's new cookbook, The Meat Lover's Meatless Cookbook, Vegetarian Recipes Carnivores Will Devour". As Kim says, this is a rich topping to a pizza. The amount will top a 12-inch pizza easily. The flavor is a perfect combination of sweetness and richness. |
| See what you missed in previous Newsletters |
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New - Amazing Oil and Pasta from Sicily Genovese, Tiger Eye, Col Pabst New Fish from Lummi Island and More |
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