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Beans make you happy, Yeast makes you rise, Flour to with your yeast and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Fresh Dried Beans Nothing like a good bean We headed north late Thursday morning on a beautiful clear day. The sky was super blue. We cleared Everett and made the angling left turn passing over the Snohomish River to straighten out over the Union Slough. Clear as day was the Cascade Range to the right (east) and the Olympic Mountains to the left (west), both painted in snow. What seemed like dead ahead, about 57 miles away, was Mount Baker (a 10,781 ft active volcano) rising above the landscape, floating on the horizon. We were headed to pick-up the last of the beans available from Mark. We have been lucky to still be able to find good beans. There was a rush on Pinto beans (not from Mark), perhaps my least favorite bean on the planet (at the moment), thankfully that has subsided. Good beans are better to eat. Beans, in general, have been a very popular commodity in the last few weeks. They keep a long time, are easy to make, make a complete protein with rice, and are enjoyable to dress up with tomatoes, garlic, muscovado sugar, etc. Though, not all beans are the same, each have their own character to do their business, in the end, they are all substitutable with each other. Except perhaps for those giant Corona beans where some dishes rely on the "meaty" size to make a stand-alone bite with each bean. We have been eating beans, a lot of different beans and it is good. Check out the Garden Treasure beans here. Grown in the fertile land of the north known as "North of Seattle". (Just Kidding) Some famous people talking about beans... "They pick me [to be tested for steroids] every time. I don't know why. I don't know if it's because I'm a big guy, or what, but all I know is all they are going to find is a lot of rice and beans." -- David Ortiz Boston Red Sox "The calories in chocolate don't count because chocolate comes from the cocoa bean, and everyone knows that beans are good for you." -- Jill Shalvis, romance novelist Shop now for the love of Beans! |
Yeast Saf-Instant Red Yeast This product information is still developing. Recently the question arose about whether we had yeast available. This single-celled fungus is what makes dough rise. It consumes sugar and excretes carbon dioxide gas, which is a good thing, creating air bubbles. These bubbles make the bread rise. This is the number one yeast in the world from France. Store in the freezer, no need to thaw before using. Shop now for Instant Yeast! |
Flour to go with your yeast There are many different types of flours out there. Many are sold out across the country. We currently have nine different types of flour available. Many with limited supply on hand. Check them out here. Shop now for Flours! |
Sauvignon Blanc a special AgroDolce Vinegar 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. 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, adding more natural sugars 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 AgroDolce Vinegar Sauvignon Blanc! |
Tomato Confit Herbavoracious Video Recipe As simple as slicing and baking, this basic recipe is the basis for so many other recipes. A treat in itself, it's even better as an ingredient. Check out the Tomato Confit Video Recipe! |
Inaka Udon Not pasta, these are noodles. A hot soup somehow can make a cold day seem just about right. Greens cooked quickly in a hot pot along with mushrooms and protein, like super thin uncooked chicken, BBQ pork. It's a delectable meal that takes all of about ten minutes, the time to cook Inaka udon. Japanese Inaka udon noodles are eaten both, hot and cold, kept simple or transformed when tossed with ingredients like soy sauce, sesame oil, or oyster sauce. And, whether you fry them or soup’em, the softer, plumped-up udon noodle is fabulous. Udon noodles are a staple food in northern Japan, and a wonderfully versatile food to have on hand for adding new flavor to your everyday meals. These wheat-based noodles differ from their Italian cousins with their slightly denser texture and wheatier taste. Shop now for Inaka Udon! |
La Romagna Tagliatelle Egg Pasta Tagliatelle is a narrow, flat egg pasta; what I grew up calling "noodles". So delicious, and filling - one package is more than enough to make a meal. Perfect for beef stroganoff or baked tuna casserole. But plain with butter and sea salt allows you to taste the egg. La Romagna has taken these classic Umbrian shapes and paired them each with their own type of flour. Stringozzi is made with Durum Wheat semolina, Umbricelli is 100% Farro flour, and Pappardelle and Tagliatelle is made of Durum Wheat semolina and local eggs. After all is said and done, the the shape of the pasta is less important than finding that special pasta amongst all the options that are available today. La Romagna's pastas are some of the most memorable and finest quality we have come across. Not "fancy" or made by some exotic "designer" of pasta. Just pasta the way it should be - familiar family pasta that is delicious to eat. Shop now for La Romagna Tagliatelle Egg Pasta! |
Coconut Milk Coconut Cream! A fruit or drupe, this nut is not a nut and not nearly as dangerous as one is led to believe. Contrary to popular belief, these nuts are not deadly. As the common saying goes, “If the fall doesn't hurt you, you'll be better for it.“ Just a few hundred people a year die from coconuts falling on their head worldwide, so one is reasonably safe unless there's a coconut tree nearby. Coconut milk and water, on the other hand, have been touted recently as exponentially, unbelievably very fabulous for you. We don't know about that, but we do know that the Ayam coconut milk that we use is indeed fabulous! Consisting of just two ingredients: coconut kernel extract and water. That's it. Filled with lots of B vitamins and other good stuff, coconut milk is a versatile and surprisingly useful ingredient to have in your pantry. Not only is Ayam coconut milk useful for desserts such as coconut cream pie, coconut cupcakes, coconut hot white chocolate, and of course coconut ice cream. It’s also a wonderful ingredient in savory dishes. Think of a Thai Curry for your shrimp or a coconut rice (use coconut milk to cook the rice) or a wonderful, curry garlic pepper milk sauce for your fresh fish! We opened and tasted a boat load of coconut milk and this is the best we have found! Shop now for Coconut Milk! |
Baked Tomatoes with Salmon Garlic & Capers recipe One of our favorite ways to eat up some of those large, beefsteak-like tomatoes coming from your garden. Always a hit. This recipe was adapted from Marcella Hazan's cookbook, Marcella Cucina (Harper Collins Publishers, 1997). Click here for the Baked Tomatoes with Salmon, Garlic & Capers Recipe |
Maritime Lavender Honey from Les Ruchers de Bourgogne The food shows are a strange version of a farmers market; a global Agora, really. Though we get to taste foods and often meet the representatives of the producers, we rarely buy anything. And, even if we do, we never take an order home. It’s a "virtual" buy to show up at some later date. Though not nearly as romantic as the Grand Bazaar in Istanbul, it's still a bit overwhelming to go into Javits or Moscone and see a sea of aisles and booths choked with people for the first time. As you can imagine, it is difficult to catch the good while passing on the twinkies that fill many of the booths. Our best finds come to us from friends like Debra, David, Kitty, Lewis and Tina. It’s this finding and sorting that takes time. A few months ago we were lucky enough to meet a fifth generation beekeeper with apiaries in Burgundy at the show. With a giant selection of honey in front of him, we tried them all! Cautious at first, he warmed to Eliza who asked all the right questions about this honey and that honey. And, as usual, we asked about the more obscure honeys and our desire to have them. All in all, it was a wonderful meeting, a connection we hope will last a lifetime. This honey is from pollen gathered from lavender planted along the shores of the Mediterranean. As a result, Maritime Lavender honey has a slight saltiness that enhances the overall flavor. Like lavender honey on steroids. Shop now for Les Ruchers de Bourgogne Maritime Lavender Honey |
Shasta Yellow Zero-Tannin Lentils Add a bit of bright, Palouse sunshine to your meals with these tasty and unique dried lentils. Quick-cooking Shasta Yellow Lentils turn a warm golden color, maintain their shape, and don't "muddy" the cooking water. Shop now for Shasta Yellow Zero-Tannin Lentils! |
Cocoa Powder! always worth having in your pantry This dark, unsweetened, Dutch process cocoa powder is in a class unto itself. They have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor. This wonderful Dutch process cocoa powder has a touch of ground vanilla bean. Our regulars know what a great cocoa this is! Great Stuff! "Bought for truffle-making. Wow, this is the best! I have always loved Valhrona, but glad I gave this a try. I planned to share/ gift give, as 500 truffles later, I've hardly used any......... Can't say enough great things about it. ...." -- claire Shop now for ChefShop Cocoa Powder! |
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Orders are shipping. Inbound deliveries continue to be disrupted. We are working what feels like round-the-clock to get orders out as items arrive. Thanks for your support and understanding! | |
Last Weeks #1 Seller! Three bars One Winner + One! Love Cocoa bars are a hit! And one bar was the top seller, though number 2 was really, really close. Really it was a tie. The winner? Gin and Tonic. Second place? Honeycomb and Honey Milk. One is dark chocolate and the other milk. Try them, you might just love them! Shop now for Love Cocoa Gin and Tonic Organic Chocolate! 
Cooking Classes for 2020
We have moved all our classes to a later date yet to be determined. If you have a class seat we have most likely contacted you and all is good. Rest assured, we will honor your seat whenever you decide you want to come in and take a class, any 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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Basic Biscuit Recipe Chef Lesa's Basic Biscuit Recipe made with Magalista Pig lard. Yum! Basic Lentils Recipe 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! This recipe makes them much more appealing and delicious and barely more work than boiling water! Chicken Salad with Piquillo Dressing Recipe This recipe is adapted from chef Seamus Mullen of New York City's Boqueria. It is light and refreshing and will go well with a Spanish-themed meal. |
| See what you missed in previous Newsletters |
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Gin & Tonic from James Cadbury and Chocolate Birthday Cake Cherry of the Solanum Lycopersicum Amazing Fish Chowder, Beans, Lentils |
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