|
Grilled Chicken Harissa recipe, Honey, Salt, Olive oil, Lentil Salad and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Mehdi's Villa Jerada Moroccan Harissa This is Mehdi's family recipe from Casablanca. Smooth with texture, just right! Use on everything! Harissa is not one of those condiments that has only one authentic recipe. In fact, from region to region, town to town and family to family, Harissa can vary from a little to a lot. From texture to ingredients, and from how hot or not so much. Of all the ones we have tried this is the very best! Here, in this jar, is Mehdi's mom's recipe. Authentic to his family, Mehdi strived to recreate Moroccan Harissa as it was made at home in his kitchen growing up. After three years of development and many trials and tribulations they achieved success. Made in small batches every week or so for the local chefs, we benefit with small shipments as well, bringing you freshly ground ingredients. The finest ingredients from around the world, freshly ground and combined, make one of the freshest products we carry. It has the feeling of smooth heat and all the attention to detail that makes this Moroccan condiment a treat! The Villa Jerada Harissa represents the story of Mehdi returning back to his Moroccan roots. Harissa remains a staple as a Moroccan condiment, much like Ketchup, Tabasco or Sriracha is in many American homes. Though some key ingredients remain essential to every Moroccan Harissa recipe, variances do exist, setting some apart from the others. Shop now for Villa Jerada Moroccan Harissa! |
Moroccan Harissa easy Grilled Chicken Recipe This recipe is from our friend Mehdi who has brought us some amazing ingredients from Morocco / North Africa and recipes from his family. It is his passion and compassion about the foods he creates that "chooses" the ingredients he uses and carries. This recipe is so simple and easy and tastes great! Click here to see Moroccan Harissa Grilled Chicken Recipe! |
Les Terroirs De Marrakech! Moroccan Olive Oil With three ticks of the clock the burn sets in, then three coughs and you know you have a great oil. A full feel, the tip of the tongue gets this great olive taste, almost as if you are eating the olive from which it came. I love the feel of this Moroccan olive oil. Delightfully full of flavor, yet so clean the oil evaporates leaving a wonderful memory. Les Terroirs de Marrakech Olive Oil is another superior Moroccan olive oil from the Aqallal family. Pressed from 100% Picholine du Languedoc olives grown in century old groves originally planted by Baron Rothschild. The Aqallal family has been producing Moroccan olive oil in the foothills of the Atlas Mountains since 1887, winning more awards and press mentions than any other producer in the region along the way, including Travel + Leisure, Saveur, London’s Great Taste Gold, Los Angeles Olive Oil Competition Gold Medal and more. All the olive work is done on the estate, from cultivation and harvest, to bottling and packaging. Les Terroirs de Marrakech olive oil has a very low acidity level of between 0.1 and 0.2 percent. Aroma: This delicately complex aroma takes in almonds, culinary herbs with a touch of basil, lemons and sweet bananas. There is also a hint of woody hedgerows and wet grass. Taste: More culinary herbs on the palate with sorrel, cucumber, red berry fruits and nuts. Very light bitterness but plenty of pepper which grows and then fades allowing the green herbs, nuts and sweet biscuits to return. The interesting after-taste takes in fudge and sweet bananas with just a touch of hazelnut chocolate. Style: Very sweet and delicate style of oil with a good burst of pepper. Overall: An attractive and gently complex oil with a really sweet finish. Use it for general cooking, but particularly for desserts and baking. Perfect finishing Oil "I love the smooth flavor of this oil - for any recipe where we are making a dressing or other uncooked use of oil it's the one I always reach for. The bottle is also very attractive and I've gifted it several times and always had rave reviews. Thanks to Chef Shop for educating me on the difference a good olive oil makes!" -- katherine Shop now for Les Terroirs de Marrakech Olive oil. |
Honey From the World's Flowers Peruse our selection of raw, mono-floral, floral gourmet honey from around the world. Honey is an amazing food from nature. The health benefits abound and the sweetness is unique to each flower! Add to toast, pastry and your next BBQ marinade! Shop now for Acacia Honey! See the entire Honey Category here! |
Sale de Ibiza Sea Salt with Edible Flowers Pour a little salt and petals into the palm of your hand. Inhale with gusto and get a nose full of fresh. It is a fresh field of spring wildflowers in the palm of your hand. It’s a floral salt with a dreamy breath of fresh breeze. The salt itself is light with a big crunch that is small (the crystals are small). The floral of roses is the finish at the tip and on the lips, or is it the marigold with the orange blossom leaves? Colorful and flavorful! It’s like a country jamboree, fun with familia and neighbors all singing to your taste buds! When you top your deviled eggs it is like you are adding a touch of spring wildflowers along with a gentle sea breeze! Perhaps that is a bit of an over-exaggeration, for sure though it is a good looking salt! Not just for savory or sweet, this sal de mar is so pleasingly pleasant it just plain works. Shop now for Edible Flowers with Salt from the Sea! |
Yuzu Kosho Green Awesome, hot, but not hot like you have had before...Yuzu Kosho is a fresh, herby Japanese sweet and spicy relish that we are thrilled to bring to you. It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich. You may already have seen it at your favorite sushi spot or noodle house. Occasionally tucked in with the soy sauce, oyster sauce and garlic-chile paste is a jar of a mysterious, pea-green-colored condiment. If you're an intrepid eater, you may already know this culinary charmer...but if you haven't yet, it's time you met Yuzu Kosho. Yuzu kosho sauce is a blend of the rind of yuzu (a citrus fruit with notes of grapefruit, lemon and lime) and kosho (a spicy green chile), mashed together with a good deal of salt: three powerful flavors colluding in a ravishing Japanese sweet and spicy relish. A simple combination, but the flavor is so savory-sweet-pungent that you might be tempted to slather instead of dollop! Use a little restraint, though; the stuff packs some intense heat. Originally a specialty of the Kyushu area - where it's often paired with yakitori, a dish of skewered meat cooked over charcoal - yuzu kosho's popularity spread throughout Japan and is now making its way into the international culinary scene. Its versatility and persuasive flavors work well with so many dishes. Stir it into a bowl of udon noodles and top with some cooling shiso, a Japanese herb in the mint and basil family; toss it with sautéed eggplant, onions and tomatoes mellowed with purple basil; use it in place or alongside your ginger and wasabi (preferably fresh wasabi!) with sushi. For an international take, try combining it with oil and marinating some flank steak for an out-of-sight fajita filling; add it to a garlicky aioli for a twist; stir it in to a dried-fruit-and-nut-spiked pilau. Shop now for Yuzu Kosho Green! |
Super Hot Fire Binchotan! Koreans, like the Japanese, have a long history of making Binchotan - almost as long as the Japanese. They follow a similar method made famous by the charcoal-making craftsmen in Wakayama Prefecture in Japan. Binchotan Daimyo is made from the hardest and highest quality oak branches in Korea and then baked in hand-built clay kilns at 1200° C. The technique is called Pyrosis and involves limiting the amount of oxygen inside the kiln. As a result, the carbon is captured inside the wood, creating a charcoal what is 90% carbon at completion. The charcoal is also rich in the minerals potassium, magnesium, calcium and phosphorus. The Korean style and Japanese style are slightly different, however. The Koreans use a larger diameter branch that is more mature and has more mass. The extra size means they can bake it longer resulting in a larger, longer burning charcoal - preferred by many. It's important to understand that Binchotan, or White Charcoal, is not actually white. It gets its name from the process used to quickly cool the charcoal when it's removed from the 1200° clay kiln. Charcoal craftsmen shovel a mixture of sand, soil and ashes over the lava-hot charcoal to lock all of the benefits into the wood - which is why it is a 90% carbon, mineral rich, slow burning, almost smokeless and nearly flavorless source of fuel. Binchotan is the favored charcoal for many of the finest Japanese chefs - and, I would argue, it should be yours, as well. Clean-burning with a consistent and even heat; no more fumes and no more re-fueling in the middle of your grill-session. It will take some adjusting, but once you do, whether you are grilling at home outside or camping, you will never go back. One case will last many, many days out on the camp site -- I promise. FYI you can douse it in water to cool, reserve safely for tomorrow's next hot meal. Shop now for super hot Binchotan! |
Yuzu Ponzu Sauce Yuzu Ponzu “sauce” is one of those flavors that makes Japanese food taste like it does. It’s the subtle, umami difference that makes this organic Yuzu Ponzu sauce just plain amazing and appealing! This gem has in addition to the basic ingredients, kombu and shiitake added. One taste and you know it’s something special. To the nose the shoyu (soy sauce) is the base of the “whiff” and on top is the delicate citrusy Yuzu. A tingly smell for sure. The first sip is similar to the mouth. The shoyu runs across the taste buds, attacking and spreading quickly, staying low, whilst the citrus Yuzu floats above giving and sharing its tang. It is this combination of shoyu and yuzu tang along with the kombu and shiitake that makes this Japanese shoyu soy sauce tasty beyond belief! Zingy and Zangy are a great description. Think agro dolce (sour & sweet) with salty notes that wake up your tongue. You can make it a dipping sauce for sashimi, a salad dressing, or toss it on some rice to add some spark! A dash on steak or even on your next Baywater Sweet oyster! This shoyu soy sauce has a versatile food personality to take you across the world or just change up your next bite! Simply the best "I feel like this should be in its own category! Head and shoulders, taste and just plain yumminess above all the rest of the soy & ponzu sauces. Nothing compares - and I’ve tried them all" -- kat Shop now for Organic Yuzu Ponzu Sauce! |
Crazy Easy Lentil Salad Herbivoracious Video Recipe With a little chopping your done. Gathering the ingredients together takes longer than putting this delicious salad together. The combination and quality of ingredients makes this simple salad break out with flavor! Click here to see how easy it is to make a Lentil Salad - Video Recipe! |
Lentils A wonderful base food! Adding a subtle flavor as a vehicle, lentils transport flavors with a touch of texture from their shape and when you bite the texture evolves. Make lentils part of your life and you will be happy! Lentils are one of earth's first domesticated crops, and are still one of the most widely used pulse in existence. They have a relatively short planting and harvesting time and can grow well, even in poor soil. They are easily dried and stored for long periods of time, and are quick to prepare. Dried and fresh lentils are a "cinchy" way to add fiber and protein to your diet without adding fat or calories. Their hearty flavor goes a long way to satisfy your "meat tooth," so if you're looking for a way to a) go veggie or eat less meat, b) improve your diet dramatically, c) eat well for less money or d) dine your way to happiness, wealth and beauty, you can't find a better dish for yourself than a heaping helping of lentils. My favorite lentils "These don't even need more than some unrefined sea salt and a tsp or two of your favorite oil for added flavor. Their natural flavor tastes great without more added seasoning. I'm so glad to have found them, and grateful that Chef Shop carries them." -- sr Shop now for all different kinds of Lentils! |
Marcona Almonds from Spain Like hazelnuts from Piedmont and Sicilian pistachios, Marcona almonds from Spain are prized the world over - some even say Marcona almonds are the finest in the world. Almost round and flat, Marcona almonds look different from garden-variety almonds, and they have a richer, more intensely nutty flavor. Our Spanish Marcona almonds are toasted in oil and lightly salted, and the result is a crisp, tender and super-flavorful almond. If you haven't had them, try them at least once...we bet you won't be sorry! Shop now for Marcona Almonds from Spain! |
Picked-at-their-Peak Sweet Washington Cherries Just three Varieties of cherries left...so far the Early Robins (big and sweet) and the Bings (big and packed full of cherry flavor) have been shipped! THE best known light skinned Cherry, the Rainier, is scheduled to be harvested Sunday, undergo their first 2 sorts this weekend and we will sort and ship on Monday. Next up to be harvested is expected to be the super Lapin. The favorite cherry of many, it is most often the largest cherry of all. A good crunch and juicy bite. Last and never least, the Sweetheart. Like Iceland and Greenland, it is not the sweetest, but most often the sharpest and tartest of the sweet cherries. Some like it for a sweet pie, others like its twist on how to be sweet! Every year this cherry has gotten better and bigger! "Thank you thank you thank you for the AMAZING cherries! Best ever!!!!" -- tina u "Best cherries ever, thank you!" -- jodi Pre-order now for Fresh Washington Cherries! |
Cocoa Powder! New shipments arrive every week! It is a nice twist to a more traditional pork tenderloin, and will produce beautiful results if you take a little time for grilling the loin. You can adjust the size of the tenderloin, depending on how many you are serving. This recipe will easily work for smaller or larger tenderloins. Any unused rub can be store in a container in the fridge for up to two weeks. Click here for the Grilled Pork Tenderloin with Chocolate Spice Rub Recipe! 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! |
|
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! Koji!! We made three kinds of steak to test. One super skinny New York that got overcooked, a sirloin and a chuck. First, I did not make the rice a powder like I wanted or should have...it was a little too chunky so it did not spread well. And then I overcooked the New York. The results were mixed. I did not salt as I wanted to see what it would taste like without anything. The end result? Ultimately fabulous. The meat was tasty, unique to normal and when you add salt each bite sang! And even though the NY was overcooked, it was still soft to the bite and easy to chew. I can't wait to do it all again! I think the results are going to get better every time! And already after what I would consider a disaster first time, it was all very edible! Koji is one of the key ingredients used to make miso. Koji is made from steamed rice inoculated with "koji starter", consisting of spores of the mold ASPERGILLUS ORYZAE, then incubated for about 45 hours until each kernel of rice is covered with a bloom of fragrant white mold. The rice is then dried, preserving the mold on the outside of the rice kernels. The function of mold is to produce enzymes that will later break down the soy (or whatever base is used) proteins, carbohydrates and oil into their amino acids, sugars and lipids - to make them more readily digestible or then use them in another process -- such as fermenting simple sugars into alcohol, such as when you make sake. Note that Koji is never consumed raw. It is a common tool used in Japanese and high-end restaurants, but whether used in making miso, tofu or soy sauce, koji is always part of a process and is always eventually cooked (miso when used as an ingredient) or fermented further (sake or rice wine vinegar or miso). Shop now for koji! 
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
|
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 |
|
Pan Fried Sea Bass with Harissa and Rose Petals Recipe Adapted from a recipe by Ottolinghi from his book, Jerusalem. I have made Harissa Chicken before, but had never tried it on fish. My Harissa Chicken recipe is based on a recipe my late father-in-law found in the NYT cookbook. This recipe is a little more complicated, but also much deeper in flavor. I much prefer it -- although who's to complain when your father in law is cooking for you? I would imagine you can do this same recipe with chicken, and it would be delicious. Base Lentils Recipe Love Lentils and only a little more work than boiling frozen peas. You can at a minimum just boil and eat or simply garnish after cooking. They keep for days in the refrigerator so it is a great Sunday dish to eat in different ways all week. This recipe makes them much more appealing and delicious and barely more work than boiling water! Plumped Ginger-Caramel Shrimp Recipe Adapted from The Splendid Table's HOW TO EAT SUPPER, Kasper and Swift. Random House, 2008. Our friend Ann loves this recipe. It is easy and the family eats it up. |
| See what you missed in previous Newsletters |
|
Koji Magic Grilling Yuzu Hot Sauce, More Pistachios, Iconic Moroccan, Cheap Everyday Salt Harvest Soon, The Best Shortbread, More |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |