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Grill it July 4th, Father's Day, Cherries, Triple Crunch and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Romance the Mold! Use Magic on this 4th of July I suspect that those who say Koji is not magic, don’t believe in magic. Even when they see right before their very eyes. For some things in life, explanations are only there to take the fear away from that which cannot be explained. Koji was crafted 9000 years ago, most likely under another name, in an earthen jar in China and it has been a staple of food alchemy ever since. Just not so much here, at least not until recently. To many it is the newest food rage, in fact, it is not a food, but a tool that harbors amazing little workers who can transform and change how and what we eat in ways that would never seem possible. There is a lot of science in Koji. Papers have been written about the subject. Some are “dry”, long winded, and some so crusty they seem fermented themselves. If you are interested in it, read the book “Koji Alchemy” by Rich Shih and Jeremy Umansky, from your local bookshop. It is new this year and quite a spectacular read. If you want recipes for Koji, this "cookbook" is the place to get them and understand “it”, too. This domesticated mold was originally derived from a toxic mold and before people start writing, it is not toxic now. This mold has a long history of making amazing food and alcohol. Koji is a million spores, a thousand knives, cutting up the cells of proteins to make a better eating experience. Perhaps the best thing about Koji is that it inspires you to explore in the kitchen. Throw out preconceptions, what you thought was true is by the wayside, and spread the love of Koji on your meat, your veggies, your meals, so that life is renewed, optimistic; and a place where change can make things taste good at the same time as being the same. Think of it as mold that is your friend and not your enemy. Once you get to know it you will find it can make your life better. And once you get used to it all, pretty much it will seem normal, like a friend that you always wished you had. Yes, it is different, but that is ok. It is that difference that we all enjoy when it comes to enlightening our palates. It truly is a great way to expand our life and make our tongues happy! Transform the mundane to the insane. To start, use Koji on a steak, or really any protein of your choice, by taking the rice (the vehicle to carry the spores) and grinding it up in a blender to make a powder. Then rub on your meat. You can add spices, salt, really, most everything you normally do that is dry; whatever flavors you’re used to. Place on a rack over a pan, for 48 hours in the reefer for good results. Really that's it. Scrape the crust off and rinse. Cook as you normally do, just a little shorter. The use of koji with food is really about the fifth dimension, changing the composition so your taste is rewarded; it is magic! Think of changing and making food better with just a little koji dust! Keep in mind, doing it correctly keeps you safe when dealing with raw meats. Use an established recipe first. Watch an entertaining a video about using koji on proteins here. Brad Uses Moldy Rice (Koji) to Make Food Delicious | It's Alive | Bon Appétit (VIDEO) How to get a 45-day-aged steak in only 48 hours: Cooking with koji (and science)! (Video) Shop now for the summer BBQ season with Cold Mountain Dry Rice Koji! |
Deviled Dates An Easy Tasty Recipe Always a big hit in the Spanish Tapas Cooking Class. We made them with our own Applewood Smoked Mangalitsa Bacon, Marcona Almonds and Fra'Mani Salametto. So easy and so perfect. Click here to see the Deviled Dates Recipe! |
Fossil River Salina! Salt from the underground waters Perhaps you know the Castle of the Pies Negros, also known as Villena Castle. What you may not know is that there are underground rivers & springs in the earth nearby. And from those waters an amazing salt is harvested. Salt has been one of those favorite things we fell in love with when we started over 20 years ago. Since then we have tried a lot of salt. Hard to imagine but it's pretty difficult to discern the differences between one salt and another when you try more than three in a row. They just start to all taste salty. When you do try a salt that is out-of-this-world, you know it instantly. Fossil River sea salt flakes is indeed one of them. These big, beautiful flakes of sea salt are created after extracting the water from the river and poured in saline pools whilst the hydrogen and oxygen atoms disperse. This allows the natural elements to be retained and remain in these glorious salt crystals. Big flakes that crunch and disappear with ease, leaving nothing but the flavor of salt. These sea salt flakes are so large you can pick them up with delicate fingertips and by placing one or two choice crystals in key strategic locations on a brownie, it is indeed divine. We met over 5 years ago, but I am still in love. I expect you will be too, as there is plenty to share. Shop now for Flaky Sea salt! |
Triple Crunch A mustard of seeds! Mustard! As a texture food. This has to be one of my all time favorite mustard's. Not because it tastes great and not because it's mustard (also a great thing). It is because when you see it, it is full of little small balls of seeds. In fact, they are mustard seeds that when you crunch, they create a great munch! Little bites that pop in your mouth all the while dancing on your tongue! And the flavor, not an after thought at all. You get a mustard, albeit not smooth and creamy, with the classic vinegar push and in addition, whisky, honey and touch of garlic, too! This Triple crunch is not a replacement for a smooth, spreadable sandwich condiment, though it can do all those things. Instead, it is a wonderful condiment compliment accompanying classic culinary charcuterie and the like. Basically, it's good to have around when you need little balls of seeds to crunch! Shop now for Kozlik's Canadian Triple Crunch Mustard! |
Fermented Pepper with Yuzu Citrus Aged 1.5 Years In a remote village in Japan, long before refrigeration, snow became a natural way to preserve locally grown food for the winter. By the time spring arrived the cold snow had not only “preserved” foods, it had, in some cases, transformed the food to something new. As in the case of these Kanzuri peppers. They’re harvested in the summer, then kept in salt for six months, before being laid out on the snow for a few days early in the year. The “snow” process reduces the bitterness and the salt content of the peppers, while breaking down their fibrous structure, mellowing the punch, and bringing their sweet side out. The peppers are then mixed with koji (rice mold) and yuzu citrus. The peppers and yuzu live together for one and half years – “fermenting” their relationship to create what is in this jar. Place a spoonful of this Yuzu chili pepper paste in a dish on a table below your face and nose and the aromas will rise and float into your nostrils. It is subtle, but as you recognize the smell it becomes more pleasantly present. Take a big whiff and you will recognize the distinct aroma of a hot pepper with a slight twizzle tickle in the nostrils. On the tongue (and in the mouth) the yuzu comes out quickly and then is gone, replaced by a mellow saltiness and the flavor of the pepper. I have to admit, putting even a small amount in my mouth directly was a little scary and I am happy to report that I survived. There is heat, but it is not all-enveloping. If there is a linger of a tingle it’s in the lower half of the mouth, the tip of the tongue and a momentary twitch in the back of the throat. What is amazing with this fermented chili pepper paste with yuzu citrus is that it’s smooth, level, not spiky, but even-keeled, a temperament that is enhancing without too much dancing. You get the flavor of the pepper, the help of salt to open up the pores, and a nice feel of pepper heat. There is no rush of accelerated heat or unpleasant explosion of hot sauce. In use, this fermented chili pepper paste is like a gentle wave across the palate. It doesn’t overwhelm, instead - like when you have it straight up - it is mellow across the board, yet you know it has a fiery core. Simply, it is quite amazing! Those in Niigata use it in hot pots, with sashimi and on the grill. Venus has replaced her yuzu kosho with Kanzuri in her famous tuna fish salad and is loving it. Much has changed in Niigata since way back when. The Kanzuri fermented pepper has not. The careful preparation has remained the same after all these years – a true slow food process in which time cannot be accelerated. The 6 year aged (expected to arrive in the fall of this year) is smoother, with rounded edges. The younger one is more like a teenager, more in your face, challenges your choices and more likely to give your tongue a lashing. Shop now for Kanzuri Fermented Pepper and Yuzu Paste! |
Marshall's Haute Sauces Magical hot sauces to spice up your life! These unassuming bottles with a quite regal label compared to so many "explosive" drawings that adorn so many hot sauces. And don't be fooled or lulled into thinking you're going to have a gentle moment with them. Packed inside are some serious flavor enrichers that will make you wipe your brow and the back of your neck if you splash it about on your fries. And they are not just about heat, hot as they are, they are about making flavor flavor! They pair well with others, hand in hand they work nicely into a sauce to enrich or to be the main theme. Consider mixing Carrot Curry and Coconut Cream together into a dipping sauce for cold shrimp and the perfect summer picnic. ----------- Smoked Habanero BBQ To the nose it smells initially like a nice BBQ sauce and then you give a second whiff and you can smell the underlying Habanero (and there is a little tickle too in the nose). To the mouth its BBQ 'eee, sweet and delicious. Little bits of onion to crunch and a complex wonderful flavor. Though the name of this BBQ hot sauce might appear to be the hottest, this smoked habanero hot sauce comes across the palate as the mildest. Ryan, the banker, loved this smoked habanero hot sauce on his hamburger, pouring it liberally even though he doesn't really like hot. This BBQ hot sauce might be the favorite... Shop now Marshall's Haute Sauce Smoked Habenero BBQ Sauce! ----------------- Serrano Ginger Lemongrass The lime and ginger floats across the tongue just before the lips start to tingle and the heat develops in the back of the throat. A complex flavor that really enlarges your taste buds and lets you know you have some heat now. Still, in the end, the flavor nuances has a bit of bitter and savory. You find yourself smacking your cheeks to get the most of it. Shop now Marshall's Haute Serrano Ginger Lemongrass Sauce! --------------------- Red Chili Lime My lips are tingling, my upper lip is sweating and the back of my neck is, too. The pleasant orange color almost misleads you that it might be a nice, citrus marmalade. Your olfactory tells you something else. Some heat and flavor is coming your way. Perhaps the least complex, this one is hot, not killer hot though, and like the others it allows your body to enjoy other flavors all the whilst heating it up. In a sense this one is the one to add for pure heat without adding a twist. I can't quite tell, but it might be the hottest. My head is telling me so.... Shop now Marshall's Haute Red Chili Lime Sauce! --------------------- Habañero Carrot Curry The first “bite," so to speak, of the Habanero Carrot Curry sauce was a pleasant, albeit fiery, taste that evolved from the sweet flavor of carrot to a hot burn to a finish of more flavors including turmeric and curry all the whilst the heat is subsiding! Wowsa! A haute sauce that doesn't dull the senses, has plenty of heat and, on top of it all, tastes like something you can recognize! Shop now Marshall's Haute Habañero Carrot Curry Sauce! |
Soy Sauce is perfect for BBQ marinade There are many artisan-made shoyu (Japanese soy sauce) producers and many artisan-made products all across Japan. The finest and most unique shoyu soy sauces for sale are produced by small, family-run shoyu breweries that use quality ingredients and traditional, labor-intensive production methods. Real shoyu takes time. Like a fine wine or a traditional balsamic, aged shoyu is truly special. We have twelve (available) shoyus, all different, to choose from. Check them out as they really work well as a touch of flavor umami! Shop now and check out our wide range of Soy Sauces! |
Rice Bran Oil! Fabulous Frying Oil for French Fries! Double fry fries for an extra crispy result. Delicate without adding a flavor, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight. Which means that this Non-GMO rice bran oil is not only nutritious, but a cooking, baking and frying oil that leaves no lingering aftertaste. Extremely versatile, rice bran oil is an excellent choice for baking as well as just about any cooking method, from deep-frying to pan-frying, sautéing to stir-frying, baking to grilling. High Smoke Point: At 485 degrees, it is higher than either peanut oil or grape seed oil, preventing fatty acid breakdown at high temperatures. Its light viscosity allows less oil to be absorbed in cooking, thereby reducing overall calories - many of our chefs have reported using about half the cooking oil they used to use, due to the fact that Rice Bran oil is so thin. We love this oil for every day use. Shop now for Rice Bran Oil! |
Confiture de Cerises noires Black cherry preserves Open the jar of Confiture de Cerises Noires, and whilst you inhale the inner sweetness, your inner nose tingles with a tickely lovely feel. These Black Cherry Preserves are just plain (4 ingredients) perfect. Look inside the jar and you see dark, dark red hues. You can see the small cherry shape in their own liquid. It is so enticing as you dive in with a cautious spoon to have your first taste. And what a wonderful experience! Not so tart that you wish you never tried it (like many over-processed cherries in a jar) and not even close to being pucker crazy with too much sugar. These Cherries got flavor! These little “incroyable” rare “cerises noires” (black cherries) are harvested near the village of Itxassou in the French Basque Country. So rare today that just 3 tons are harvested each year. (In contrast, Washington State produced 237,000 tons of cherries in 2015). A softness that is not mushy, the skin disappears altogether as you “macher”. Ideas pop into your head on how you can bring this cherry into your life. Traditionally used for Gateau Basque, simply Basque Cake, “the cake of the house”, these special cherries are “parfait” in a cream puff, in a croissant, topping vanilla ice cream, or on every piece of cheesecake. And they are not just for sweets, think of a soft cheese or the core to a lovely duck sauce! With just a twist of the wrist to remove the lid you will expose your inner taste buds to a unique slice of food heaven with these black cherry preserves! Shop now for Basque Black Cherry Preserves! |
Picked-at-their-Peak Bing Cherries In June and July, Washington-grown dark cherry fruits are widely available in local grocery stores, and they look mighty good. So, every year during Bing cherry season, we buy some - just to check out our competition. And every year, we are happy to report that our fresh bing cherries - direct from the orchards of the Stennes Family Farms - are just better. Fresh Washington cherries are bigger, juicier, firmer and more flavorful, and we are thrilled to offer them to you. Bing Cherries are the most popular variety of sweet cherry. The taste of that mahogany red flesh is a signature summer experience in Washington State. Washington produces some of the finest cherries, apples, and pears in the world, but most of that fruit is picked early - before the fruit is actually ripe, because it needs to travel by truck or train across the country to reach your supermarkets. Bing Cherries are the first of the fresh dark cherries to arrive every year. Did you know that Bing Cherries are named after a Chinese American farmer in Oregon in the mid 1800's? Working on a family farm, Ah Bing and farm owner Seth Lewelling were walking through Ah Bing's cultivated rows of Black Republican Cherry trees and amongst them all was a marvelous new cherry. And Seth named it Bing. (1875). The cherry went on to win prizes and sell for an excellent one dollar a pound. In 1889, after 30 years, Ah Bing left America for China to visit family and most likely because of the rise in hatred of the Chinese. Years prior, in 1882, The Chinese Exclusion Act had been signed and most likely did not allow the farming father of the Bing Cherry to ever return home. Best Bing Cherries "Every cherry was perfect, fat, sweet and crispy. Year after year they arrive at the peak of perfection." Shop now for Sweet Washington Bing Cherries! |
Cocoa Powder! It is a wonderful healthy food! (Your mind is important) You can never have enough chocolate and cocoa powder helps you add it to everything. Pack it away in a dark drawer or pack it in a nicely sealed recycled food container to make your favorite treats. Pre-mix all the element of our hot chocolate recipe and take it camping. Or glamping or by the stove top. Just add water and top with cream. Cocoa Powder! "I have been buying this chocolate for several years and LOVE LOVE LOVE IT!!! It's amazing to cook with but most oftenly use it in my chocolate protein shakes. Fantastic taste and quality! Chocolate lovers... Enjoy! YUM! " -- debbie Shop now for ChefShop Cocoa Powder! |
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Last Week's #1 Seller! Pistachio Crema! Not surprisingly, the Pistachio Cream took off, again. When we first offered it a few years ago we sold out our first order, albeit a small order, toot suite. The second order arrived a week later and covered all the back orders. We unfortunately hadn't anticipated people re-ordering from the first batch of orders. Today, we have a better handle on anticipating the future, though things can still take time when it comes from abroad. This cream is amazing. Smooth and full of pistachio dream. A spoonful is like a joy of luscious delight! With a tiny spoon you can have many spoonfuls, achieving multiple moments of joy. Though, sometimes a large spoonful is worth every moment, a moment in time that is sheer mouth joy. Now, if you feel compelled to share (don't share with a spoon or you could lose it all to someone else's tummy), you can add a little to a pastry or as the core to a sweet bread. Once you taste it the ideas will come flooding in ... or not. Why bother whilst you have the spoon in your hand. Shop now for Brontedolci Elite Crema di Pistachio! 
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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Korean BBQ Marinade Recipe Add some Asian flare to your BBQ repertoire. We found this soy sauce meat marinade in the July issue of Bon Appetit. Perfect for short ribs or flank steak! Summer Farro Salad Recipe This has got to be one of the simplest recipes you can make. Because it's so simple, the quality and flavor of the ingredients - especially the vinegar and olive oil - are most important. Select a good-flavored artisan vinegar and a tasty Tuscan or Sicilian olive oil, and you can't go wrong. This salad is a twist on a classic Italian recipe, with added color as homage to summer. Add small cubes of feta cheese or tuna or white beans to give it a protein and a flavor filling boost if you like. It makes a wonderful side dish served hot or cold, or prepare it in advance and take it on your next picnic as a health and tasty alternative to potato salad. Also perfect as leftovers, as the flavors blend so nicely after it sits in the fridge overnight. In fact, this recipe is so good the next day, I always make the full recipe no matter how many I am serving - just so I can have leftovers. Marinated Flank Steak Recipe A terrific, tangy marinade for grilled meat or chicken. We love this marinated flank steak with a simple plate of rice and a green vegetable. Easy and quick to mix, the quality of your soy sauce will make all the difference. The sesame oil and the ginger are key ingredients, as well. And it is something you can change as you wish in quantities and heat. |
| See what you missed in previous Newsletters |
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Pistachios, Iconic Moroccan, Cheap Everyday Salt Harvest Soon, The Best Shortbread, More Cherries, Risotto, Parmigiano-Reggiano |
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