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Lummi Island Wild Salmon, Katz Chef's Pick, Taste of Morocco and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Lummi Island Wild Northwest Smoked Salmon Fish Chowder We don’t carry many ready to prepare or to eat foods. Even the ones that we do carry, we think of them as ingredients. Like Shakshuka from Mina which is fabulous heated in a pan with an egg dropped on top - and yet we think of it more like a dressed up tomato sauce. Not exactly (totally?) conventional, it is similar to how Bomba!XXX is not just a tomato paste, but an umami filled treat! Good enough to eat plain with a spoon, and a great addition to deviled eggs. 
Of course,
Trappist Abbey Fruitcake is ready to go! It lasts almost forever and is perfect for long binges on Netflix. And for many, this fruitcake is just the “starter” for their own version of a rum cake, where they remove the wrapping, place in a loaf pan and cover in rum. Let it sit for a year at least and consume. Or just eat with a spot of rum. Neat!
And as you all know, Panettone, or the dove shaped
Easter Cake Colomba has a sourdough starter that is over 60 years old and is ready to go to eat. In the most recent package of the Flamigni Colomba, it indicates we should be gently warming the cake in the oven at 50º c (122º F, or a rough guide is double the centigrade and add 30 for c temps below 50) for a short period of time. It really is a ready to eat food.
Of course we have many spoon ready ingredients - that really are ingredients, that are so good that eating them straight up is quite a wonderful joy. For example
Mandelin’s Almond paste is a secret treat of heaven! Spoon a small amount, shape it into something cute, and then pop it in your mouth to eat!
Or consider one of the most special chocolates in the world,
Cru Sauvage. Special because it is still grown in the wild, untouched by grafting and it hasn't been displaced from the rainforest where it was originally discovered. With this comes incredible nuanced, rich, flavors of citrus, silent leaves of fresh tobacco (and other flavors), that change subtlety with each harvest. A true product of nature.
And though the disks are made to magically melt into your next chocolate confection, eating out of hand really is the best. And as we all want to believe (and probably true), chocolate is a health food with strong antioxidants. So, in this case, finding a “ready to eat” is not normal for our selection of foods. 
So when Ian from Lummi Island Tuna, mentioned the Northwest Smoked Wild Salmon Chowder, we were a bit trepidatious. We were cautiously optimistic that it might be at least interesting. The pouches arrived to test with a shipment of Tuna and though I was ready to test right away, there was a lag because of all the new ingredients we were testing and the influx of bean orders we were getting. When I did finally find the time, this is what I found out. It takes almost no time at all to make, so finding time wasn’t necessary. You can microwave for 2 minutes or boil for 4 minutes, open into a bowl and eat. That’s it. I chose boiling, not only because I wanted to see how the pouch withstood the process, but also because my very small microwave is too short to allow the pouch to stand up. I cut the top off with one of my cool kitchen shears (I am currently obsessed with finding scissors of all kinds to use in the kitchen), though really any scissors will do, and poured the contents into one of my favorite bowls, and voila, lunch (at least on that day). How good is it? Pretty gosh darn good! I was going to share with my son, who is home of course, and I did quietly yell for him to come and try, but he couldn’t hear me, so I ate the whole thing and enjoyed every single bite. (This was my third lunch as I had just tested two recipes prior.) When we shoot the package and eat them he will get his chance to test then. This is a Northwest chowder with Smoked Wild Keta Salmon in a cream base. It is gluten free and thus, has no mouth-feel of too much filler-thickener that you get at Fish and Chip places or from a can. Though chowder is pretty easy to make, I never make it, a good New Englander I am not. I have been thinking about making chowder like foods, yet to me, I always enjoy them more if someone else makes them. And with a long shelf life (not so long you wonder how is that possible) and easy to make anywhere, it is the perfect companion when you just don’t want to make dinner. And for a camping trip it might just be what the doctor ordered! Nothing like a bowl of warm food to make a day a little better! Enjoy! Be safe. Shop now for Lummi Island Wild Smoked Salmon Chowder! |
Beans, Beans, Beans Just a little soakin' At over 4000 thousand years old, legumes are one of the oldest foods known to man. High in protein, calcium, and iron, and an excellent addition for any pantry. Soak overnight and transfer to a pot to cook. Cover with water, bring to a boil, reduce to a simmer, cook for an hour or so, they are ready when they are soft to the touch. Or make baked beans, all you need is a head of garlic, maple syrup (the good stuff), and onion, mustard and half a pound of bacon. Bake in a 300ºF oven for at least 4 hours, though longer is better. One bean, two beans, three. Mix and match or use one at a time. Beans are fun! Easy, squeezy beans are! Shop now for Beans! |
Baked Beans Easy Recipe Serve with rice and its a complete meal. It is so rewarding to eat and satisfyingly filling. See the Basic Baked Beans Recipe! |
Dark Muscovado Sugar The ultimate brown sugar Muscovado is a soft, moist, fine brown sugar. It's also known as Barbados sugar, where it was once made. But ours comes from the island of Mauritius off the African coast. While most brown sugar these days is made by combining already-refined sugar with added molasses-like syrup, this is the real thing. This is a less refined product with rich, complex flavor. Shop now for India Tree Dark Muscovado Sugar! |
Katz Organic Olive Oil 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 the 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, 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 effects 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 the whilst adding character. From salad to life, you can taste and understand why Chefs 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 Katz Chef's Pick Organic Olive Oil! |
Villa Jerada Moroccan Flavors We've known Mehdi since he first opened Villa Jerada. We have been friends ever since. Mehdi's mother’s kitchen was abundant, with delicious smells and full of love. It is an enduring memory that guides him on his journey of exploring and sharing his culture through food. In every Moroccan Souk, store and home, you will find spices and harissa - a spicy condiment used as either a base for cooking, or as a garnish to add spice to your meal. How are Villa Jerada’s spice blends and condiment recipes different from what’s in the market today? Well, though this sauce remains prevalent in Morocco, its influence on his recipes go beyond the geography of Mehdi's native country and past the vibrant street culture that comprised his upbringing, to the center of where his love for food began. Shop now for Villa Jerada! |
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Three Cheese Mac and Cheese recipe This recipe is from Food and Wine magazine. Three types of cheese, sour cream and egg yolks make it ridiculously rich and delicious. The recipe was created by Ben Vaughn of Restaurant Grace in Memphis, Tennessee. Click here to see the Three Cheese Mac and Cheese Recipe! |
Ditalini Organic Pasta from Sicily Ditalini, small thimbles, is a pasta that looks like short, small tubes. It is a common shape that is often called tunettini or short macaroni. Classic dishes would be pasta e fagioli, pasta with ricotta cheese and it is often used in soups as it can be eaten with a spoon. Shop now for Organic Ditalini Pasta |
Lentils Grown in the Pacific Northwest 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. Lentils are easily dried and stored for long periods of time, and are quick to prepare. Lentils are an easy 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. Shop now for Lentils! |
The hottest Tuna right now Lummi Island Wild Albacore Tuna Best Canned Tuna "I’ve tried many canned tunas, and this one is the best. It has a fresh mild flavor, with a firm flakey texture. Most canned tunas are more water than fish; a very fishy waterlogged mess in a can. This problem simply did not exist. With most canned tunas I’ve had, the only way to enjoy them is drain and squeeze out all of the water and turn it into a tuna salad. Lummi Island tuna was so good, I could enjoy it straight from the can. Lummi Island Tuna is delicious and I highly recommend it." -- leah Shop now for Lummi Island Wild Albacore Canned Tuna! |
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All the Colomba is expected to arrive Monday. Inbound shipping is inconsistent but we're doing the best we can. |
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Feuilletine Flakes Pastry Crunch! Pastry Crunch A handful of these is like a handful of cookie crumbs that crunch just right! "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." -- claire Shop now for Feuilletine Flakes Pastry Crunch! 
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 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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Sausage and White Bean Stew Recipe This recipe was adapted from Nancy Radke's cookbook, The Seasons of Parmigiano-Reggiano (1998, Consorzio del Formaggio Parmigiano-Reggiano). Traditional Hummus Recipe Traditionally called Hummus bi Tahini, this hummus recipe is classic and easy. Chermoula Chicken Recipe Nothing complex here. Really. Take the chicken, cover in chermoula in a bag. Add to a pot and cook and your done! Get classic flavors of Morocco without much "hands on" time. |
| See what you missed in previous Newsletters |
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Colomba - A Special Cake, Re-Stock Ideas New - Amazing Oil and Pasta from Sicily Genovese, Tiger Eye, Col Pabst |
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| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |