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Cherry Clafouti Easy Recipe, All the Cherries in Pictures, Balsamic and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
The Cherries are coming! Pre-order soon! Do you know the riddle, "What color is George Washington's white horse?" The answer is obvious, yet not. Well, as the first of the sweet cherries come to fruition, our riddle has a twist, and it's not so obvious. It goes, "What color are Washington's first sweet, luscious, juicy, (red) cherries?" The answer is yellow. The first of the cherries are about to be harvested and we can't wait! The Early Robins, in about a week and a bit, are the cousin to the better known Rainiers. Harvested about a week earlier, they are often presented as Rainiers in the grocery channel. We distinctly see a difference; a bit lighter skin, a tiny bit sweeter and often without any tartness. Arriving a week earlier works into many peoples' schedules, arriving before they travel. Be one of the first of the season to get a cherry. For those of you who don't know...we don't charge you until we know your cherries are being harvested. So pre-order now. We have limited volume every year. First harvest could be in less than 7 days! Shop now for Sweet Washington Cherries! |
Easy (basic) Cherry Clafouti Recipe This is the easy, squeezy, simple Clafouti Recipe. You can't fail unless you forget to bake it! The most time consuming step is pitting and slicing the cherries. (In keeping with the "real" recipe the cherries aren't pitted). Keep in mind any fruit will do wonderfully. I use pears in the fall and peaches when they are in season. Click here to see the Easy Clafouti Recipe! |
Early Robins! the first of the cherries to Harvest Amazing!!! "Super huge! So sweet, fresh and great flavor! I love them so much. I'll definitely order next year again:)" -- sayaka Shop now for Early Robin Cherries! |
Rainier Cherries! Beautiful & Sweet! Love These Cherries "The most amazing cherries I have ever seen. Big. Juicey. Incredible." OMG....those Rainier's are absolutely outrageous!! "OMG....those Rainier's are absolutely outrageous!! What a surprise and a treat to have those arrive yesterday. I am trying to hold off eating them all so that I can share some with my daughter and son-in-law tomorrow, but at that point it will be nip-and-tuck as to whether they will still be around." Shop now for the Amazing Rainiers! |
Fresh Sweet Washington Bing Cherries Best Bing Cherries "Every cherry was perfect, fat, sweet and crispy. Year after year they arrive at the peak of perfection." Shop now for Fresh Bing Cherries! |
Fresh Lapin Cherries The Lapin Cherry is a big, beautiful, dark red, sweet cherry. Lapin cherries are some of the largest, juiciest cherries that grow on trees. They're great for snacking, and so big that one cherry is a mouthful! Kevin Stennes, of Stennes Family Farms, says Lapins are his favorite of all the cherries. And he should know.... Although Bings are the more well-known sweet eating cherry, some of us here at ChefShop.com prefer the Lapin - you'll have to try them for yourself! The crunchiness and juiciness just won our hearts . . . and our stomachs. Happy Customer "These cherries are incredible! Drew and the Chef Shop have the BEST customer service in the WORLD!" -- kristeen Shop now for Fresh Lapin Cherries! |
Sweetheart! Picked at their Peak Sweet Washington Cherries! A brilliant red, Sweethearts are a fairly new sweet cherry developed in British Columbia. A large, bright red fruit that matures five to seven days after Lapins, the Sweethearts have great flavor with a nice hint of tart on the finish to balance the sweetness. Their unique taste is a spectacular finale for the summer cherry season. The slight tartness makes them the best of the bunch for baking, as they lend that slight "sour" cherry flavor to pies, breads and my favorite recipe: cherry clafouti The last three harvests have produced spectacular Sweethearts! They are a wonderful eating cherry! Shop now for Fresh Sweetheart Cherries! |
The very Best! Heritage Shortbread from South Carolina. This buttery, crisp - but slightly moist - shortbread is handmade by Willow McCrain in South Carolina's Lowcountry. It's baked to a golden brown and its texture and flavor border on the sublime. Willow uses only the best ingredients -- and you can tell. We like our shortbread cookies to be crisp when you bite into them, but not hard. And this shortbread does not disappoint! We met Willow in New York in July many years ago. It was one of the highlights of our visit, not only because her shortbread was exceptional (and we tasted a lot of shortbread that day!), but because we got to talk to Willow. It is always one of the great benefits of this business to meet the people who make the food! Her care about the quality of the product shines thru with every bite! What also sticks with me after all these years is her care for the people who work with her to create this shortbread. It is her extension of "family" you can feel every time you hold and open a box of Heritage Shortbread. Willow uses an old family recipe -- passed down from mother to daughter for generations. Although the recipe is not complicated and has just a few pure ingredients, the key secret to the consistent and delicious outcome is clearly the love and caring that Willow puts into every batch. This is the best Shortbread we have ever had. Period. Shop now for Heritage Shortbread! |
Risotto with Caramelized Fennel Herbivoracious Video Recipe Michael Natkin, Chef and Author of Herbivoracious - a blog and book of the same name, brings us his version of Risotto with Caramelized Fennel. Using wine and a clear broth of mushroom. Click here to see the Risotto with Caramelized Fennel Video Recipe! |
Balsamic Vinegar! So many choices! There is something to be said for the DOP designation and for products to be monitored for quality and authenticity. On the other hand, there are amazing elixirs out there that will never have the official DOP designation from the Modena and Reggio Emilia consortium that are still, made the authentic way. The unique process of grapes cooked down and then moved through a series of barrels, often of different woods, to age over years and years. The result is special! Shop now and check out the Balsamic Vinegar! |
Copper River Salmon First of the catch is shipping We shipped salmon this past week. The fillets looked good! The Copper River is fed by a glacier upstream and it is said that the salmon that call it home have more oil in them for the long journey. Our fish monger knows the fisherman and where our fish come from. It is not just where they are caught, but what happens after that matters a whole lot. Shop now for Fresh Run Copper River Salmon! |
photo by rick
Parmigiano-Reggiano Born in the Spring over 2 years ago From the high slopes of the Apenini Mountains comes this finest quality parm - it’s all about what the cows eat! (And how the cheese is made, and how it’s aged, and how it’s cut ... should I go on?) In the winter, the cows are feed largely on hay harvested the previous growing season. The result is the lightest, most ethereal Parmigiano-Reggiano you can imagine. In the spring, the cows are just beginning to munch on early spring grass and wild garlic shoots. The result is a lighter flavor than summer cheese - although not as light as winter cheese - with a hint of spice and just the beginnings of that classic, heady Parm flavor we all love. It is quite a treat the moment it arrives, the smooth feel along with the crystallization. Yet, it also retains the unique characteristics and flavors over time. Remember, it’s a naturally aged cheese, so more aging is not inherently a bad thing. It can keep in your fridge for a long time. You can never have enough Parmigiano-Reggiano on hand in your cold-pantry. Think about shaving onto a plate of hot pasta, or as the farmers markets fill with spring crops, you can crumble spring Parmigiano-Reggiano on top. Late at night, if you feel inclined, it makes a spectacular, decadent, toasted cheese bread! Shop now for Spring Parmigiano-Reggiano! |
Cocoa Powder! Always good to have chocolate around! Cocoa Powder is versatile and keeps a good long time. Pack it up in a container for camping! Have it ready for the morning, noon and night! The Top Cocoa Ever! "first discovered this cocoa ... 20 years ago.....and have been using it ever since. Of course, now I buy it in large quantities! It makes a decadent hot chocolate, and I use it in brownies and Martha Stewart's one-bowl chocolate cake recipe. Really wonderful..... " -- donna 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! Riseria Gazzani Pestle Milled Carnoroli Rice! 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. Shop now for Riseria Gazzani Pestle Milled Carnaroli Rice! 
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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Cardamom Rice Pudding with Pistachios and Edible Roses Recipe Based on a recipe from Ottolenghi's famed cookbook, "Jerusalem". Rice pudding seems like a staple in many Middle East, Near East and South East Asian cuisines, where rice is a staple grain. This one has a great combination of flavors and aromas and textures, it's hard to imagine a better one. Parmigiano-Reggiano with Three Dipping Sauces Recipe The Swiss love their fondue, but when you have an authentic Grana cheese as wonderful and tasty as authentic Parmigiano-Reggiano or even Granglona Pecorino, why not enjoy their peak flavor straight-up? Here are three sauces that will make a perfect party appetizer to be served with drinks or at the beginning of a bigger meal. Spaghetti with Lemon Recipe As a lover of Parmigiano-Reggiano and lemon, this is one of my favorite recipes. Quick, simple, perfect. |
| See what you missed in previous Newsletters |
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Cherries, Risotto, Parmigiano-Reggiano Easy Hummus Recipes and More Black Ginger Soup, Beans Recipe, More |
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