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Sweet cherries harvesting soon, New Carnaroli, Marcella's Risotto, Saffron and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
The wonderful memory of Cherries The first of the Cherries are growing now! When you pop the first Early Robin Cherry of the season into your mouth it’s like an explosion of memories! You close your eyes with your arms outstretched as you reach to the sky and feel the sun bathe your face. And as you spin you feel like the steadicam is circling you in the reverse direction as the opening scene of your own movie begins! It’s that great of an explosion of life! For some reason this fleshy drupe (a stone fruit), a derivative of Prunus avium, the sweet cherry, has this amazing ability to make you feel alive and farm fresh! Well perhaps not farm fresh, it certainly makes you feel like you're in touch with the land. Cherries, I would argue, are like no other fruit on the planet in their ability to bring a smile to one's face! If you hate cherries I would expect that 1) you have never had an amazing cherry (let’s face it, often by the time cherries make it to the grocer they can be so-so), 2) you grew up picking cherries and just can’t stand them now (my Dad couldn't stand salmon for the longest time after working in a cannery in Alaska) or 3) your not a sweet person. Cherries are one of nature's true pleasures! With a pop and a crunch when you bite, a burst of sweetness like no other, these little orbs are packed with healthy goodness and are one of the best natural fighters of old age! Did you know that if you eat a dozen cherries a day you have a 35% lower risk of a gout attack? If you eat 72 cherries over 2 days you lower your risk to 50%! And they have benefits like better sleep (eat before bedtime), joint pain (reduced inflammation), and maybe even reduced belly fat! All from the eating pleasure of this little fruit, the cherry! Shop now for Sweet Washington Cherries! |
Risotto with Parmesan Cheese Recipe If there is only one risotto you ever make it should be this one! Risotto (riso = rice) is defined as rice cooked until it reaches a creamy consistency. It is not just any creaminess. It, when done to perfection, is like no other rice dish in any culture that we know of. It all starts with the rice itself. The rice is important because not all types of rice can create a creamy texture without being mushy. A good rice creates a delightful creamy texture with definition. There are many options and many more opinions for which rice to use. This now classic recipe is from Marcella Hazan's (The Author Who Changed the Way Americans Cook Italian Food: NY Times) cookbook Essentials of Classic Italian Cooking brings 2 of her classic cookbooks into one. If you only have one Italian Cookbook, this is the one to have This is the basic white risotto recipe. With just 6 ingredients plus salt, if you wish. It is easy to make and you can do so at a drop of a hat. Just don't think you can plop it on a burner and come back later, though. It is a recipe that involves you. And it is a glorious way of spending time at the stove. The cooking process is therapeutic. Stirring and adding the warmed stock as you go makes the time fly by. And as you create this dish you are drawn in to the swirls of rice as it transforms into the glorious Risotto which is your goal. Such a simple process, with a simple list of ingredients, creates a simple dish that is divine! Dress it up with Saffron or Porcini mushrooms, asparagus or zucchini, clams or even a meat sauce. The key is keeping it simple! "Unlike pasta, risotto does not require a warm serving platter, nor should it be eaten flaming hot. It is best served onto an individual flat plate, rather than a bowl. It is a gracious gesture, when serving, for the host or hostess to shake the plate with a circular motion to spread out the risotto so the guest can eat starting at the edges, where the risotto will be cooler, then proceeding toward the center, where its heat takes longer to abate." Ingredienti; Marcella and Victor Hazan. Click here to see Marcella's Risotto with Parmesan Cheese Recipe! |
Carnaroli Rice! Riseria Gazzani est 1648 Carnaroli rice was created in 1945 as a cross between Vialone and a Japanese short grain and is considered by Victor and Marcella as the finest rice for making Risotto. Carnaroli is a plump grain enriched with starch. It is this starch that is released during the slow process of making risotto creating the rich creaminess, the signature of the dish. This Carnaroli rice comes from Riseria Gazzani. The rice is grown in a mixed sand soil that is submerged in the spring. Crop rotation happens every four years. The rice is milled the old fashion way using the same large 6 metre diameter water wheel to drive the 1648 mortar and pestles. This process creates one of the finest rices in the world. It is perfect for making risotto. No wonder that Giuliano Hazan, Marcella and Victor's son, imports this rice for his cooking classes, as well as himself and his father! Shop now for Pestle Milled Carnaroli Rice! |
75,000 BLOSSOMS 225,000 Hand-Picked Stigmas make a single pound! Flown in from Casablanca as needed, this just may be the freshest way to buy saffron online. Organically grown this saffron is not certified organic. This is the most effervescent saffrons I have smelled. According to Greek mythology, there are a few variations to the story as to the origins of the Crocus flower. It appears that the nymph, Smilax, was involved in a relationship with the mortal, Krokus, who, with a bit of bad luck, was turned into the flower that produces Saffron. Saffron is harvested from the fall-flowering plant, Crocus sativus, which is a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands and thousands of years for its medicinal cures and its distinctive flavor attributes in foods. Suggested Uses Saffron is a traditional ingredient in many famous dishes, including Spanish Paella Valenciana, French Bouillabaisse, Italian Risotto alla Milanese, and Moroccan Saffron Couscous. Used in small, tiny pinches, the flavor is unmistakable. Other ideas are saffron rice, with couscous, seafood, and in Chai. About Moroccan Saffron Saffron comes from the stigmas of the violet-hued saffron crocus, and was first cultivated thousands of years ago in the area around Greece. Saffron grows particularly well in the valleys of the High Atlas Mountains in Morocco, and Moroccan saffron is some of the most fragrant available; it's strongly perfumed, with an aroma of honey and a pungent bitter-honey flavor. A stone's throw from Spain and across the Straights of Gibraltar, Morocco produces some of the very finest Saffron in the world. A plant that loves hot sun with no shade, Morocco is a key growing location for many of Europe's bounties. Though Spain is known for its Saffron, they sell more than they can grow every year. The flower stigmas are carefully removed, dried and stored in waterproof sacks, well away from direct light, in order to preserve their quality and flavor. It is easier to understand the price of organic saffron threads once you realize that it takes an average of 100,000 flowers to produce a single kilogram of dried saffron! Shop now for Organic Moroccan Saffron! |
Parmigiano-Reggiano Spring milk cheese Legend tells us that Parmigiano-Reggiano was first created in the Middle Ages and is made in the same traditional way today. Though not all Parmigiano-Reggiano is created equally. All are good, but like any good food, each has its own personality. Everyone has a favorite, it seems. Fall for the falling fruit, Winter for the dried hay, Spring for the blooming sweet flowers and spicy wild garlic greens, and Summer for the lazy warm days and sweet grass. Each and every season of cheese is distinctly different. As they say, "you are what you eat." And, for the cow's milk, it's really true. My preference is not for one particular season, as I enjoy them all for their differences, but for the altitude and the age. The naturally forming crystals of tyrosine multiply after two years and keep appearing in this science experiment (that’s what cheese is) of proteins and fats trapped together amongst like kinds (other fats and proteins) coming together to make cheese. And as they get together, well, after time they start to unravel, and in the process creating these wonderful tiny pockets of crunch. You can never have enough Parmigiano-Reggiano on hand in your cold-pantry. Think about shaving it onto a plate of hot pasta and as the farmers markets get “green” with spring crops, you can crumble spring Parmigiano-Reggiano on top. And late at night, if you feel inclined, it makes a spectacular, decadent, toasted cheese bread! This is an early spring cheese, meaning that it was begun during the early spring months. Parmigiano-Reggiano is also made at other times of year, and each of them have their merits. Spring cheeses are often the most pungent and herbaceous due to the concentration of fresh, spring grasses and young wild herbs and garlic where the cows forage. As compared to, say, milk collected in the winter when the cows are fed a higher concentration of dry hay creating a sweeter cheese. Hard to believe, but summer and warmer weather is here now. And that means, before warm turns to hot it is time to offer Parmigiano-Reggiano while the weather is still tepid enough to ship. We just have a very small amount reserved for this pre-ordering window. We plan to ship in just two short weeks. Shop now for aged Spring Parmigiano-Reggiano! |
Fond de Poulet Want homemade chicken stock at the ready, but just don't have time? Well...now you can. This 16-oz container creates approximately 5 gallons of gourmet chicken stock! It's a 40-time reduction, so a little goes a long way. And they have done all the work for you and cooked down the bones and everything. Hard to beat! You know all those times that you've substituted water for chicken stock in a recipe? And it turns out fine...but you know that with the stock, it would have been simply delicious. This is the solution for you! Fond de Poulet results in a perfect chicken stock whenever you need it - especially at the last minute. This chicken stock concentrate is gluten-free. Lasts a really long time in the refrigerator. Shop now for Fond de Poulet - Classic Chicken Stock! |
Whole Peeled Tomatoes from Sardinia! We like these. The tomatoes are whole and nice inside the can. The flavor is tomato. The way a canned tomato should be. No added elements, allowing you to be in control. Making a meat red sauce with it today. Ingredients: Tomatoes, Tomato Juice, Citric Acid 100% pesticide and PBA free. Shop now for Posardi Sardinian Whole Tomatoes! |
Hey Boo Lemon Coconut Curd! Hey Boo Coconut Jam is a dreamy, creamy, all natural spread! Chilled in the refrigerator and then warmed (in your mouth), it goes from cold to gold! Hey Boo Coconut Jam has a very soft mouth feel as you taste; even on a spoon, your inclination is to use the tip of your tongue to start. Pushing up to the roof of your mouth as the flavor of lemon dominates and mixes nicely with the coconut milk. If you haven’t closed your eyes yet, you will on the next taste as you try to define the flavor. As the flavor spreads you will find your inner cheeks puckering up with a wonderful lemony memory. It’s not just lemon and it is not a coconut milk dominated mouth, either. This combination goes to a third tier of complexity, that isn’t complex at all. Simple, flavorrich, a sweet gift to any honey you might know. This lemon coconut curd is a special gift! (To yourself!) If you loved the Hey Boo Coconut Caramel then your going love the Lemony Coconut, too! Spread this lemon coconut curd on Toast, Waffles, Yogurt, and dipping fruit. Make it a bake it regular in your pastries. Shop now for Hey Boo Lemon Coconut Curd! |
Pasta ala Carbonara with Mama Lil's Peppers Herbivoracious Video Recipe Michael Natkin, Chef and Author of Herbivoracious - a blog and book of the same name, demonstrates Pasta ala Carbonara using Mama Lil's Peppers. Click here to see Pasta ala Carbonara with Mama Lil's peppers Video Recipe! |
Mama Lil's! Make almost any sandwich better! Howard told me that this is his favorite of all Mama Lil's Peppers. These pickled Hungarian peppers work really well with meaty hot sandwiches and with cheese. In other words, these peppers really mix well with others; they enhance as much as they contribute. From Abruzzi, Italy to Youngstown, Ohio, and then to the Yakima Valley in Eastern Washington, comes a recipe that has moved with the people. At the core of this condiment is the Hungarian Hot Wax, known as the Goathorn Pepper. It took a young man who moved to Seattle and who learned early on that his one jar allotment from his Mom every year was not enough to satisfy his cravings. If he wanted to share with his friends, he needed to make it himself. In 1992 he did just that. In the basement kitchen of the Seattle Unitarian Church, the first batch of Mama Lil’s Peppers was born. Over the years, Mama Lil's has transformed from the local Church Kitchen to a robust food service business, serving hundreds of hot dog joints and fancy dancy eateries. Mama Lil's classic Peppa's should be a staple in any kitchen arsenal. The Goathorn pepper grows best in the Yakima Valley, where the ashen-enriched soil, arid climate, and cold nights during harvest creates a firm, natural-sugaring orange and red chile pepper. It's this sweetening that gives this spicy condiment its universal charm. This pickled Hungarian pepper plays well with almost every dish! Picking and pickling all in the same day keeps the commercial tasting flavors away. Pickling for as long as needed and then drained for the same, creates a product that is just as it was in the Church Kitchen almost a decade ago. Shop now for Mama Lil's Original Pepper! |
Copper River Salmon Still waiting for Place your order by Tuesday morning. Limited supply. Full fillets. It looks like it is going to be a good year for the run. We still haven't seen any fish. They speculate that the water is too cold and so it is a limited number of fish running. And the ones that are caught are getting a premium price! Even more than the typical early price! Once the price per pound comes down 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! Price includes overnight shipping. Shop now for Fresh Run Copper River Salmon! |
photo by rick
Fresh Washington Cherries Pre-order now for the upcoming season The early Robins are the first of the Cherries to be harvested. When eaten their sweetness is most pronounced. With the lowest acid of the cherries it is really great for those with sensitive mouths. 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 Early Robins Cherries! |
Happy Birthday! The best cocoa to make a chocolate cake! I like a good chocolate cake. Though it seems like the only time I make it is when there is a birthday involved. And usually it is for my own birth...oh well. This weekend we will celebrate my Mom's 100th birthday! When one has seen this many years pass, then one has seen a lot of change. And imagine having a ZOOM birthday party when the car you learned to drive in was a Model A. That is a lot of change! Click here for a cake recipe for a 100 years of living! Love this Cocoa Powder! "I use this in baking and put a little in my chocolate smoothie every day. I've tried others, but this is my favorite." -- april Shop now for ChefShop Cocoa Powder! |
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We keep our eyes open for new foods everyday! We are always looking for new ideas and trends. The biggest trend is cooking at home! | |
Last Week's #1 Seller! Pedrosillano Cafe Garbanzo Beans! Don't be fooled by their size! These unique garbanzo beans increase in size by 15% after soaking. They are preferred by hummus makers because they are smooth and creamy with a slightly nutty taste. Also excellent in soups, salads and side dishes. How are these garbanzo pedrosillanos different than the commodity beans you see in the market? Traceable and fresh. From planting to harvest, from bagging to us, every bean has a route we know! It's this freshness that makes them better. I expect the natural growing process doesn't hurt either. Shop now for Pedrosillano Cafe Garbanzo Beans! 
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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Lemon Risotto Recipe This Lemon Risotto recipe was adapted from a recipe in this month's issue of Taste of Italian magazine. We use preserved or cured lemons, instead of fresh lemons. Baked Halibut with Israeli Couscous & Spinach Recipe Israeli couscous is a wonderful base for grilled or baked fish. The earthy spinach and juicy tomatoes make this dish a complete meal. The halibut may also be grilled rather than baked. Classic Paella Recipe Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain. Key ingredients are meat, saffron, and olive oil (which we suggest taking your favorite and finishing with). What you put in the rice is as variable as it is rich in flavor. This version has a southern bayou twist and is perfect for a low key dinner with a group of friends. |
| See what you missed in previous Newsletters |
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Easy Hummus Recipes and More Black Ginger Syrup, Beans Recipe, More Pasta Recipe w/ Artichokes, Capers, Tomatoes, Tuna |
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