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Amazing, unique, what we are eating at home, recipes for beans and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Unique Black Ginger with Hebesu Citrus Like all good stories, it started with the taste of a magical potion. An elixir guaranteed to induce love. (Merriam Webster, 1843.) This Ginger syrup is indeed, full of love. And like much love, it is more complex than what’s on the surface or in a name. First, Ginger draws you in because you know she is so good for your core, (protects and heals the gut, hastens movement in your gastrointestinal tract, increases your defenses against the flu and common cold) and because she turns on the spirit in your taste buds. The sweet smell is sugary ginger, recognizable, yet not. A large sample has a sweet syrup gulp that has a drying feel in the upper cheeks. A gulp like this finishes with tangy, tingly feel on the tip of the tongue and burn like a fresh Italian olive oil in the upper back of the throat. And because of that memory you expect a cough to ensue. It does not. Maybe a “uh hum” might be extrapolated from your voice box. Though really, this elixir likes to be sipped and not gulped. A large sipping spoon seems to the best way to savor this aperitif. When sipping and swirling in your mouth cavity you get a feeling of “oh that is really good”. The combination of the Hebesu, Ginger sugar syrup and the Black Ginger blends into magic! You want more, though a little is all you need. This is really, really good stuff!! Your mouth tingles in a delightful way as you sit back in your chair and close your eyes and remember the last time you were in a crowd. About making Hebesu Black Ginger Syrup. First they start with premium Miyazaki raw ginger from local farmers and cook at a simmer with Okinawa cane sugar. This removes the typical ginger kick and creates a full-flavored ginger syrup. This handmade syrup is an all day process yielding a small batch of bottles per day. Considered a local delicacy, Hebesu Citrus is a unique citrus from Miyazaki Prefecture. With a bright, rich, green color known for its vitamin C and citric acid, the fruit is believed to slow the aging process. Some limited studies show that this citrus may have special oxygen related strengths. The black ginger is made by aging Miyazaki premium ginger in a special environment of humidity and temperature for 3 weeks. Because the process transforms the ginger into a very hard product it is ground to a fine powder. Though only 5% of the final product, its spicy umami gives you the unique flavor that is not easily identifiable. All that tingly tongue feel you get is from the black ginger. It’s the reason you keep coming back for more!!! This unique, aged black ginger is 57 times higher in gingerol than regular raw ginger, helping to raise your body temperature faster. This may help enhance blood circulation and prevent cold limbs. These four elements are mixed together to create this delicious, excited, moving, inspiring and yes, to quote “yummy” elixir! Don’t be fooled, though your taste buds will revel in the multi-layer flavor and punch, it pairs with simple things. Don’t think you can add it to a soup and get results. Or top some dish and know it is there. As soft and supple as it is, it prefers to be quiet with a quiet punch all alone in your mouth. A nice french pastry, like a napoleon, shares nicely and both complement each other. Testing continues.... Or do as Venus does and add Vodka. Shop now for Black Ginger Syrup w/Hebesu Citrus! |
Got Beans?! 3 Beans Recipe This is so simple and quick to make. Using canned beans makes it fast and decent. Using dried beans to start will be much better. Using a jar of salsa instead of crushed tomatoes, adds a shortcut to zippy flavor, but not necessary. Chili is one the great dishes where if you stay within the "lines" it will always be tasty. Pepper, like Paprika, of any kind works to bring up the heat. Add meat, like bacon, pork fat, or lard to get some extra taste. Add spices you love to twist it up. Add frosted flakes for crunch (Just kidding! Just seeing if you are reading). Put marshmallows on top for a "look" (still kidding). This is a great way to mix up your daily food groups. Make rice and have total protein. (They say). Click here to see Three Bean Chili Recipe! |
Beans are colorful! Cook the beans in the oven or Pressure cook them Beans are a wonder and full of goodness. Beans. Lots of beans. I like to (sorry Tina) soak them overnight. Now nothing beats five hours in the oven to make pork and beans become a majestic mush of flavor. Somehow they go from OK to magical. Cooked to H and back and beans are better. What's the next best thing? An hour in a pressure cooker. Put 2 cups of beans and everything else in. Add bacon, 4 sausages, 1/4 cup of Worcestershire sauce, handfuls of garlic, 1 onion, 1/4 cup of maple syrup, a splash of ketchup, a tablespoon of wet or dry mustard and 4 cups of liquid. Cook on high pressure for 59 minutes. When it’s done, let it rest for 15 minutes and open it up and your done. It is strangely weird inside, unlike what a pot of beans looks like after 5 hours in the oven, the beans are still whole, though soft. I like to cook it on the stove top for another 20 to 30 minutes, stirring it all up. And then use your stick blender to mush the beans up if the whole beans are weirding you out. Shop now for Beans of different kinds. |
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Giant Beans with Fennel and Peppers Recipe Super simple "tapas" recipe that can easily be used as a summer pot-luck go-to, or a side for your next patio dinner. This can remain un-refrigerated for a long time as there is no protein or dairy involved. A wonderful way to use those beautiful, dried corona beans you have in your pantry if you don't want to use canned beans - just make sure you give yourself time to soak the beans overnight and cook those dried beans in advance. It's so easy, all you need to do is in a large bowl, gently mix all the ingredients together, taste and adjust seasonings. Serve as part of a tapas menu or layer on top of fresh greens for a hearty salad and serve with crispy fresh bread. Shop now for Corona beans! See the recipe here! |
What we are eating these days A couple of weeks ago we started to clear out excess stuff. We needed the room so we could hold more food in the warehouse that was coming in. We had piles and piles of samples that we thought maybe one day would work for you. Or something good enough to eat but not quite good enough for you. And we got a new refrigerator at auction. One that replaces 2 old ones. Not only will we save on energy costs ($400 down to $36 per year), we have managed to throw out a zillion jars of samples that will be questionable soon as they won’t see a spoon in their mouth for months! In this process it uncovered some of our all time faves. And a hidden case of no longer made vinegar...(keeping that!) it all reminded us of how much fun food is. Simple taste makes good food! We have been eating Udon noodles, which come pre-measured for one serving (4 servings per bag). The way it is done with the little quick release tab is wicked cool! Noodles not pasta! We top or eat side by side with a tinned fish. Usually tuna, sometimes with these strange canned eel we found. Either way, it is boil, drain, pop the top and eat. Simple, hot and enjoyable! Shop now for Inaka Udon Noodles! Shop now for canned fish! |
Cafe Mina Shakshuka Moroccan Spiced Tomato Sauce This is like what I make in the middle of night writing about food. I crave protein like an egg and this works. Speedy, easy and can't mess it up. Just don't leave it, if you do it can turn ugly quickly! Put Shakshuka in a small 8-inch frying pan with one or two eggs on top. Heat the Shakshuka to just barely bubbly. Crack the eggs and put straight-away on top. Cover to steam cook the egg whites so you can have the eggs sunny side up. Once the whites are cooked through, pull and break the yolks. Eat straight out of the pan and enjoy. You can make the eggs in a tomato sauce and add your own spices. Or make flat noodle egg pasta and coax the Shakshuka to slide out of the pan to top the pasta. As fast as a TV dinner! Shop now for Shakshuka Moroccan Spiced Tomato Sauce! |
Italian Fennel Pollen It's like a kitchen drug that's legal! My supply is long gone; my sister stole my secret stash. It was old I told her, but she didn’t care. Like the Tabasco Crazy, she is Italian Fennel Pollen Wacky; she puts it on almost everything. Eggs in the morning, eggs at night, fish, pasta and even popcorn! I have to admit, like a drug, once you start to use it, it's like it saved your life! Fabulous on fish or grilled vegetables, the standard recipe is fennel pollen chicken. It's so easy, it transforms mundane chicken to the insane. (See note about my sister above.) And all you have to do is add fennel pollen to the mix of salt and pepper! It’s that easy! Add wild fennel pollen to your pantry and rub it on your protein, infuse your pasta, and add it to your cookies, too! It works and plays well with everyone. Think a Tinker-bell of a magical wand of flavor. I just pull it out, no thinking involved and chicken today is different than yesterday's! Shop now for Italian Fennel Pollen! |
Salt makes life taste better! Do you need less salt in your life? Then try salting at the table with a pinch just before you put a fork (or spoon) in it. Get a hit of crunchy salt, without too much sodium, and have your palate open up to the subtleties of flavors encapsulated inside. Flaky salt like this Murray River Pink salt has a wonderful gentle color for a pink flamingo cool look and gives you an easy delicate crunch with an excellent bite! Murray River Salt is from the ancient saline aquifers in the Murray Darling Basin. The mineralized brines of old add a special quality to this delicious salt and make the salt high in magnesium, calcium, potassium and iodine. It is a wonderful salt to hold. Sprinkle a little today. Shop now for Murray River Pink Salt! |
Herbivaracious Goats and Grapes Herbivoracious Video Recipe Super simple and super quick. A side dish, an appetizer or could be your whole meal if you're watching a documentary. Hot Grapes on Goat Cheese! Click here to see the Goats and Grapes Video Recipe! |
20% Off! Lakrid Lovers take note! All our Lakrids are on sale, while the supply lasts. The licorice candy showed up with a short date (expiration date) of June and August this year. Which is a bummer. But, we got a 20% discount so we are passing it on to you. If you have had the pleasure of Lakrids before, you know the chances are of them lasting that long without consumption is highly unlikely anyways. I have been testing them a lot and there is no issue on freshness. Limited supply to supply on hand. No minimums, though be considerate of fellow Lakrid Lovers. Shop now for Lakrids, the best Licorice on the planet! |
Copper River Salmon for Memorial Day Weekend Place your order by Tuesday morning. Limited supply. Full fillets. It looks like it is going to be a good year for the run. And it looks like the price is going to be lower for everyone. Less demand this year (unfortunately) for the first week. If we get a better price per pound we will pass that on to you. Remember, there is more Copper River sold every year than is caught. Our fish comes from the fishermen who catch it! When you can get Copper River for less than the wholesale price it just might be not the real deal! Shipped with cold packs, wrapped in thermal bubble, never frozen! Shop now for Fresh Run Copper River Salmon! |
photo by rick
Fresh Washington Cherries Pre-order now for the upcoming season The trees are in full bloom! Cherry season is just 30 plus days away! Orders are coming in so be sure to place your order soon. Remember we don't charge until we know that the cherries are being picked. "I just wanted to compliment you on the last order of cherries I received from you. They were the best cherries I've ever eaten. They were huge, meaty, and sweet. I didn't spot a single--not one--blemish in the whole batch. Thank you...I'll be a repeat customer for sure!" -- maura Pre-order now for Fresh Washington Cherries! |
Cocoa Powder! in stock and ready to ship! Chocolate sauce is easy to make. Therapeutic actually. Nothing like the stirring of chocolate and sugar. Rich, rich and rich. Add vanilla ice cream to your diet and top with homemade chocolate sauce! Modify the recipe to make it the way you want. Add citrus or hot pepper. Be creative, even if it is a disaster, like adding asparagus to it, it's still chocolate after all. Click here for the Basic Chocolate Syrup Recipe! The Best!! "I use ChefShop Cocoa Powder to make what my family calls my "famous" molten lava cakes. I'm told they are of restaurant quality. But I also use it to make my own personal hot cocoas. I often give it a Mexican twist with a dash of cinnamon and cayenne. Rich! " -- susie Shop now for ChefShop Cocoa Powder! |
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We are shipping as normal. We are having unexpected outages and addressing them as they come up. Let us know if we can help find that ingredient you can't get! | |
Last Week's #1 Seller! Artichoke Hearts Romana Style! They are like a treat in a jar of natural ways and means! They are, in fact, soft, with a wonderful flavor, interesting and pretty much a pleasure in the mouth. To the bite, it is soft, with just the right resistance, a gentle soft crunch. The leaves and the heart have their own bite and marry well together. The flavor is a combination of the oil and the choke itself which is sometimes described as asparagus-like (not sure this is quite true) with a hint of lemon or citrus. And the oil that they come in is, well, full of artichoke flavor. (Keep in mind I can’t seem to describe the flavor.) The oil does taste like artichoke. Perfect for a salad dressing or pasta dish. Though I am thinking it might be just right for a hearty bowl of mixed grains of emmer and lentils topped with veggies including these artichokes. Shop now for Artichoke Hearts Romana Style in Olive oil! 
Cooking Classes for 2020
We will have classes again. If you have signed up for a class it is still good for any class of your choice when we do start them up again. So no worries. ChefShop Cooking Class
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Store Hours - Monday Thru Saturday! If your order has been confirmed as ready in email (or you were called) and want it brought to you in the parking lot, call us when you arrive and we will run it out to you. 206-286-9988 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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Rick's Beef Stew Recipe This recipe came from a locally produced cookbook, 40 Seasonal Soups, published by Sacred Heart Shelter. All the recipes were "donated" by local chefs and food purveyors -- including this one, from Master Butcher, Rick Frier of A&J Meats. This recipe reminds me of the stew my mother used to make. So comforting -- and so good. The key is using great stew meat trimmed by an experienced butcher so that you end up with more meat, and less gristle. Buy from your local butcher! Asparagus with Blood Oranges Recipe This is a beautiful way to fix asparagus. The contrasting colors will liven up your table and your plate. Last time we made this dish, we added some regular oranges as well -- just to add some vibrant orange color to the mix. The leek dressing is very tasty -- and can be used with other dishes, as well. I love it over brown rice, white rice or quinoa. Chocolate-Dipped Citrus Peel Recipe A sparkly, festive treat! A perfect homemade holiday gift. If you dip just half of each piece of peel, the flavors balance out perfectly, and you’ll have a sparkly, festive treat! You’ll need a candy thermometer to properly temper the chocolate. |
| See what you missed in previous Newsletters |
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Pasta Recipe w/ Artichokes, Capers, Tomatoes, Tuna Polenta, Mustard Chicken Recipe, Cabbage Side Barista Packs, New Chocolate, New Harvest |
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