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The humble Chickpea, they are not all the same & Bratkatoffen and more at chefshop.com/enews |
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Reward yourself with easy to make Hummus It all starts with chickpeas, a.k.a. ceci beans, garbanzo beans, chana, or cicer arietinum. These annual legumes belong to a bigger family called Fabaceae, a group of flowering plants which produce a fruit, a pod technically known as a legume, in this case the chickpea. The chickpea has a long history with humans. A historical story tells us the chick pea is one of the earliest cultivated legumes, about 10,000 years or so. The countries that compose “the land of the Fertile Crescent” all lay claim to be the originator - not of the humble chickpea, but of the protein rich food known as hummus. Most likely they all are partially responsible for the hummus of today. Now we know it from the tub in the store, pull-off top, easy to break seal, dip into the plastic tub and voilá! Dinner! Or get fancy! Let’s face it, we have all done it (and no shame here); scoop the hummus with a spoon instead of a chip into a fancy bowl, circle with cut-up veggies, and call it good! Or call it “appetizer”. Did you know, in about the time it takes to go the store, you can make your own hummus? And if you choose to use dry beans, one must include the time to get home from the store and an episode of The Chef Show (to cook the beans). It’s that easy. And using great ingredients explains why so many cultures claim ownership! Take good chickpeas from one can, 2 tablespoons of the best olive oil you have, 3/4 cup super good tahini, a squeeze of 1 lemon (1/3 cup lemon juice), 3 big chopped garlic cloves, 1 teaspoon sea salt. Then you combine everything except the chickpeas in your blender or food processor (or you can use a mortar and pestle if you have a big one), and then add the chickpeas and a little of the juice from the can of chickpeas or boiled water for texture consistency. And you’re done. Now is the time you can add flavorings like pepper flakes, paprika, cumin or even curry powder. You can also top it with Za’atar, pine nuts, chickpeas or even a little Harissa. You can swirl the hummus up the sides of the bowl making a well in the middle and pour a little excellent olive oil in for a classic presentation. Pita or other flatbreads would be the classic dipper, though really any chip or cracker will do. Keep in mind the chickpeas themselves are very, very important to the end result. An old friend once told me that the smaller chickpea with the smoother surface makes better hummus and to use the larger ones for soups and salads. Go and make hummus! It is easy and you can make it your own! Shop now for Pedrosillano Cafe Garbanzo Chickpea! This Chickpea makes the best smooth hummus! |
Hummus Recipes! Marion Burros Traditional Hummus Recipe Traditionally called Hummus bi Tahini, this hummus recipe is classic and easy. Click here to see Traditional Hummus Recipe! Chef Pam's Curried Hummus Recipe Chef Pam has a Curried Hummus recipe that she demonstrates in one of her cooking classes. This shows you how you can mix-it-up and make hummus your own. Click here to see Pam's Curried Hummus Recipe! |
Just in! Black Chickpeas Black chickpeas are, in fact, one of the common chick peas used across the world, just not here. Although they sport an earthier flavor than the beige colored chickpeas, their real standout are their color, black. Like black salt, it's the contrast that makes them a standout. Though not as deep of a rich black as the dried bean, once cooked it is still a surprise! For Halloween, black hummus might be cool. Black chickpeas seem to lend themselves to floating in a bright orange carrot soup or in a chana masala. With more fiber (3 times more) and high in iron, many look for this special chickpea. Known as ceci neri in Italian, it takes a little more time to soak and cook; and thus less popular. In the end, these little black chickpeas work well in a recipe that calls for longer cooking time like a stew of mutton. Shop now for Black Chickpeas! Mix-it-up! |
Soom Tahini! It's not just for hummus... Today, hummus is a good thing to make.... Ask anybody what you use tahini for and they hem, and haw, and say, uh, hummus? In over half of the world the tiny sesame seed is a giant in stature. History tells us (in a cuneiform document) that 4,000 years ago the gods drank sesame wine. And Herodotus recorded that sesame was grown in the Fertile Crescent as a source of oil. It has been the food of Kings and a medicine of “purity” because of its ability to make the body strong. Sesame seeds are a symbol of immortality. The sesame seed (thus tahini) is rich in minerals including iron, calcium, zinc and magnesium. Rich in Vitamin E, sesame also has lecithin (which you need to have to absorb the Vitamin E). It is also #6 on the (amount of) protein list of nuts & seeds. You can see why this little seed is amazing. What does all this mean? Eating tahini can help with liver detoxification, better looking skin, weight loss, fighting anemia, and overall help with healthy cell growth! And it tastes good, too. We have tasted lots of tahini and they varied from “gross” to “eh” to “ok”. Then one of our local customers came in and shared their favorite tahini. Soom’s premium Tahini. And it was like the bright light that blasts you when revelation hits you on the forehead! Smooth, creamy, and the wonderful taste that you expect sesame to have. The best tahini is made with the best sesame seeds. And the best sesame seeds are Ethiopian White Humera seeds. Soom Sesame Premium Tahini uses single-sourced Ethiopian White Humera sesame seeds to create their amazingly delicious Tahini. Shop now for Soom Sesame Tahini! |
Canned Garbanzos Chick-Peas There are many options out there for canned chickpeas. Like the tomatoes from Rega Rega in Italy, these are the ones we like the best. Be sure to save the liquid in the can. Great for making gluten free things. These beans are a pantry staple and good enough straight out of the can for a salad. Solid enough to be thrown into soup, and yet not chalky. Add some good canned tuna, fresh basil, and olive oil. It's one of our favorite and easiest lunches here at ChefShop. Shop now for Chick-Peas from Italy! |
An amazing blend of Sicilian Olives This has fast become my favorite olive oil of the year! Heritage blend is a blend of ten heritage olives grown in Sicily. And I now use it in both of my kitchens and am loving it! Blending olives is science and art. In the end, it is more the art of science. And great taste! To the nose it is very robust, fills the nose with olive oil, there are hints of green tomato and artichoke. Bona Furtuna Heritage Blend Organic Olive Oil feels wonderful to the tongue. Lap a little up and it floats down the tongue to the back of the throat. Lap enough and you will get a good healthy bite and cough! To the mouth it has a nice round feel, a light buttery feel with wonderful notes of artichoke, the oil circles the tongue in wonderful way. It is not an aggressive oil, but it is, in fact, incredibly vibrant with life. It is soft to the mouth and dissipates nicely. At the finish, there is a gentle almond finish on the edge of the tongue and gentle rolling of tickling burn to cough in the back of the throat. The tingly feel lasts a very nice time. This oil is quite nice. It is complex, full of flavor and not quite like anything else. This oil is incredibly palatable. A spoonful is, in fact, enjoyable to consume. Shop now for Heritage Blend Organic Olive Oil! |
It's pepper Though it's not. Paprika, Piment d'Espelette, Pimenton! It is simple and not as simple as it appears. Peppers of particular types are ground up, in some cases into fine powders, and have distinct flavor, often unique compared to others. But not always. From France to Spain to Hungary, each country has its own similar name. Smoked is sometimes smoked peppers and sometimes the peppers taste smoky, but aren't smoked. They are all interchangeable, unless a recipe calls for (instance) one from Hungary that is sweet. Keep in mind that sweet doesn't actually mean sweet, often sweet means not as hot as hot. Do you get it now? I don't...but I do know it is always good to have a tin (or jar) around for a kick-me-up! Shop now for Piementon, Paprika! |
Bratkatoffen Do you know what it is? What absolute fun to find an interesting recipe like this! Except, as I dug deeper, I found out that it might just be fried potatoes. Well actually it really does appear to be just that. I checked with my cook in Berlin about Bratkatoffen and she says her mother-in-law uses ghee. Cooking onions in the pan first is a nice option, remove the onions and fry the slices of potatoes second. And my friend, Chef Louis' cook in the 80's, says Chef Louis used a combination of chicken and goose fat. He also likes it with Speck. The potatoes can be cut into any shape you want. Some people steam before frying...though... just slice the potato into discs, not too thin and add to hot Ghee. Flavor with garlic powder, salt, pepper. Turn when they get a crispy edge. Perfect is the way you like it! The reality is everyone fries potatoes, but the German name is a whole lot more fun to say. Bratkatoffen = pan fried potatoes |
Organic Grass-fed Cows Cultured Ghee Understanding Ghee for me, takes away the unknown, and why having it by the stove at the ready makes good sense. Ghee is butter that is cooked over a low heat until the milk solids start to brown, giving it a little nutty caramelized flavor. The process is very similar to clarified butter removing the water but cooks the milk solids. This removal of the water allows for a higher smoke point of over 460 degrees F. High in omega-3s and butyric acid creates goodness for your gastrointestinal tract. In Ayurveda, Ghee is prized for its digestive, anti-inflammatory and memory benefits. Ghee even has a mythic beginning centuries ago where the deity Prajapati created Ghee from nothing. Use Ghee to fry in, especially potatoes! The high smoke point and its essence of butter flavor at the same time being awesome for you is hard to beat. Not all Ghee is created equal. It starts with the cows and what they eat. These grass fed cows live in the natural pastures of northern California. A European style cultured butter is created and then it is slow cooked to produce this Ghee. It is all these elements together that matter and what creates this excellent Ghee from Hey Boo. Try some now and if you haven't tried Hey Boo's you should! Shop now for Hey Boo Organic Grass-fed Cultured Ghee! |
Herbivaracious Chana Masala Herbivoracious Video Recipe Easy, super quick, tasty Indian side dish using chickpeas. Click here to see the Chana Masala Video Recipe! |
Chana Masala Calls for seeds of flavor! Cumin seeds! Shop now for Cumin Seeds! Black Mustard Seeds! Shop now for Black Mustard Seeds! Fennel Seeds! Shop now for Fennel Seeds! Coriander Seeds! Shop now for Coriander Seeds! |
Copper River Salmon Prices should be lower (we hope) this coming week Place your order by Tuesday morning. We ship Wednesday. Limited supply. Full sides - fillets. Market price on the day we ship the fish. 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! Fresh from the Boat. Shop now for Fresh Run Copper River Salmon! |
photo by rick
Fresh Washington Cherries Pre-order now for the upcoming season Getting excited to have cherries! Sorted when they are picked, sorted for size, sorted for quality, and then sorted one more time for perfection, all before they go in your box! amazing! "Super huge! So sweet, fresh and great flavor! I love them so much. I'll definitely order next year again :)" -- sayaka Pre-order now for Fresh Washington Cherries! |
ChefShop Cocoa Powder! in stock and ready to ship! I wake up in the morning and think of ways to get some chocolate in my life...cocoa powder makes it easy. I think tomorrow I am going to add a little to my oatmeal in the morning. With just a heavy handed dusting ...why not? The perfect cocoa powder!! "This cocoa powder is dreamy for baking as well as making hot chocolate and other drinks. The fat content lends a terrific texture and lingering flavor; the overall profile is intense but not overwhelmingly bitter. I think it strikes an excellent flavor balance. Highly recommend for any recipe which demands a superior quality chocolate! " -- heidi Shop now for ChefShop Cocoa Powder! |
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We are shipping as normal. Finding new sources for great foods! Let us know if we can help find that ingredient you can't get! | |
Last Week's #1 Seller! Black Ginger Syrup! Not a surprise, this is really good stuff! 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. 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. Shop now and read about Black Ginger Syrup with Hebesu Citrus! 
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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Roasted Chickpeas (Ceci beans) Recipe A great recipe from our friend, Ann. A delicious and healthy appetizer or snack! Experiment with your favorite seasonings. Katz Chickpea Salad Recipe A simple offering that provides you with a jumping off point for a more substantial dish, but serves well for a quick lunch by itself. Double Tall Chocolate Brownie Recipe They’re so rich and chocolatey, a bite or two will be very satisfying! This recipe is double the quantity of what would usually go into an 8-inch by 8-inch pan and makes extra-tall brownies. Cut them into 1” squares. |
| See what you missed in previous Newsletters |
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Black Ginger Syrup, Beans Recipe, More Pasta Recipe w/ Artichokes, Capers, Tomatoes, Tuna Polenta, Mustard Chicken Recipe, Cabbage Side |
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