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Ginger, Citrus, recipes, Back-in-Stock and Pie and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Ginger - Morning, Noon and Night Improves your life! Back-in-Stock! Your stomach is an integral part of your brain's health. A happy tummy is a happy mind! Ginger can improve digestion, create heat in your tummy, fight bloating, make you hungry, help with your joints, it really is something you should add to your always on hand fresh pantry! Though not everything melds well with ginger. Ginger whipped cream is good, adding ginger to marinades are easy and obvious choices. Getting a little ginger love everyday is not easy to do. I sneak some candied, spicy hot ginger that we find in a hole in the wall shop that imports it from Asia...but it screams with heat. Not the choice for many. That's where Black Ginger syrup comes in. Though, not the same as fresh ginger, it still has the tingle and the sparkle. 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. Like all good stories, it started with the taste of a magical potion. An elixir guaranteed to induce love (Merriam Webster, 1843). This Ginger Syrup is indeed full of love. And like much love, it is more complex than what’s on the surface or in a name. First, Ginger draws you in because you know she is so good for your core (protects and heals the gut, hastens movement in your gastrointestinal tract, increases your defenses against the flu and common cold), and because she turns on the spirit in your taste buds. The sweet smell is sugary ginger, recognizable, yet not. A large sample has a sweet syrup gulp that has a drying feel in the upper cheeks. A gulp like this finishes with a tangy, tingly feel on the tip of the tongue and burns like a fresh Italian olive oil in the upper back of the throat. And because of that memory you expect a cough to ensue. It does not. Maybe a “uh hum” might be extrapolated from your voice box. Though, really, this elixir likes to be sipped and not gulped. A large sipping spoon seems to the best way to savor this aperitif. When sipping and swirling in your mouth cavity you get a feeling of “oh, that is really good”. The combination of the Hebesu, Ginger sugar syrup and the Black Ginger blends into magic! You want more, though a little is all you need. This is really, really good stuff!! Your mouth tingles in a delightful way as you sit back in your chair and close your eyes and remember the last time you were in a crowd. It takes some time to make and get it here...read about the process, too. Shop now for Black Ginger Syrup with Hebesu Citrus! |
It's all about the crust! Vodka Pie Crust Recipe Recipes are a guide to making great food. Recipes are a great place to start to making dinner, or in this case, pie. On Independence Day, our friend Ann took advantage of the amazing blueberry crop this year and made a blueberry pie to die for! It was the best crust she has made and ranks at the top of most memorable pies ever! She says it all has to do with vodka! (I wonder if you added a little black ginger syrup to the vodka what might happen?) You might have seen it around on the Internet, it is everywhere. Check out Cook's Illustrated. Really one of the remaining magazines that still tests their recipes! We like the people who do the cooking.... Click here to see the Vodka enriched pie crust Recipe! |
Flour Shop for flour from around the block, from around the world Flour. It can make the difference between amazing and plain. It's all in the water they say. And in pastry, it can be the flour. Flour always works, wrong or right. Right is better. We continue to seek fresh flour, or correctly so, wheat that has not been "sprayed" with "stuff" so that it is "ready", sprayed so it will harvest no matter what, sprayed so it will dry faster, sprayed so it will last in a bag forever. Forever food doesn't sound so good to me. Flour used to have a shelf life. A short shelf life of a week or so. A week. And back then it was best to store your flour in the freezer so it wouldn't mold and would retain its unique flavor. Today, not so much. Though we haven't found a flour like this available for sale, we have found flour from all over the world and in our backyard...check them out! Shop now In the Flour Aisle! |
Superfine Sugar Caster Sugar Melts like butter, this sugar disappears at the first sign of heat. Dissolve, dissipate, evaporate, melt, retreat, this sugar is pretty awesome. Make a chocolate syrup and you can watch this sugar transform to a clear liquid before your very eyes! It is a baker's best friend! Shop now for Caster Sugar! |
I want my crust to be excellent! "A LONG TIME AGO, IN A KITCHEN MEMORY FAR, FAR AWAY......."! It is a period of civil unrest. The Empire and its spaceships are striking from behind a wall of media, having won their first victory against the evil transfat. During the next attack, Chef's sous' have managed to steal across enemy lines, dodging the salt-free zone by riding on a mysterious hairy hog, which has enough taste to change an entire planet. Pursued by the Empire's sinister Doctors, Princess Lesa races home aboard her hog, custodian of the lard that can save her pie and restore freedom to the kitchen.... That absolutely perfect fat for frying and crust making and one of those fats that got a bad rap, turns out to be good for you. It harkens back to farmhouses that had a bowl at the ready by the stove. (Wonder why food on the farm is always better?) When I was growing up, we used to compare apple pies. Back then, it seemed that there were apple orchards scattered all over the place. We would debate over which orchard had the best pickings, and which variety of apples made the best pies, and in the end, it always came down to the crust. The apples were a great addition, but it was the crust that made the pie. Now, it wasn't like we made the pies ourselves, mind you. It was our moms or our grandmothers who made the pies that we took to bragging about. Since my high school serviced two towns together, a bit of a natural rivalry was always present. In my small circle of friends from my hometown, those that had tried my mom's pie said it was the best. From the other town, everyone said that Peg's grandmother's pie was surely better. So, it came down to sharing and trying...a pie duel, as it were, scheduled for high noon in the lunchroom. I begged my mom to make a pie, and like all unreasonable requests from teenage children, it is often more painful to say, "no" than to do what was asked. So, an apple pie I got. The big day came and lunchtime arrived. We stole into an empty classroom and I proudly produced my mom's amazing apple pie. Peg, on the other hand, wimped out (...figures!) and brought nothing. But just the same, everyone had a piece, and Peg even admitted that my mom's pie was the best. Peg, if you're reading, I will put my pie against your pie any day, because "I" have the secret ingredient...Mangalitsa Pig Lard. There is much chewing over the fat, these days. Which lard is best and where on the pig the lard comes from is just one of those debates. Leaf lard, from the kidney and loin area of the pig, is traditionally believed to be the best. However, from what we have tasted, when it comes to lard the variety of the pig seems to be the most important factor. And when it is leaf lard it's special. The lard from the pig known as The Mangalitsa is full of flavor, and always dissolves into a miracle-flavored "drug" whenever you bake or fry with it. At first you may say, "I can't taste it, no piggy here." But, then you realize that the light and flaky feel of the crust must be a result of the fabulous fat. Shop now for Mangalitsa Pig Leaf Lard! |
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Garlic Stew Recipe Chicken, garlic, peppercorns, cinnamon, a short amount of time and dinner and lunch the next day! Click here for the Chicken Stew with Garlic Recipe! |
Hardneck Garlic Do you remember STP? The great car racer Andy Granatelli's oil additive that, when diagnosed, was just another oil that shouldn't work. But in practical use I know it worked. We had a Mercury wagon that made a horrendous noise (it needed a valve job) when it ran for more than a couple of hours at a time. We had the option of replacing the engine or run a can of STP every once in awhile. We chose the STP. Modern medicine allows for the replacement of almost any part on our body now, though I don't think the results are always better than your OEM parts. And, like STP, it is what we put into our bodies that can make it all run better - even if conventional science says we're wacky. Garlic is known in legends, as well as in practical life, as a healer and cure-all for many ailments. For improving one's health, including coronary heart disease, high blood pressure and various fungal infections. I am not sure if these medicinal claims are true, but as a tasty ingredient it is one of my favorites — and essential in so many recipes. Hated by many, but loved by more. Its popularity has spawned thousands of restaurants with the word "garlic" in their name. Health claims aside, science has tried but has not been able to disprove that garlic repels vampires. It does appear, however, that a clove a day will keep mosquitoes at bay! I have, in my lifetime, had a few crazed friends who ate so much garlic they always had a special "aura" about them. They believed that the garlic kept colds at bay. I have to say, I never knew them to get sick...and I had at least one friend who was sure it warded off evil. I wonder if they ever got bit...their eyes always had a red twinkle. Our hardneck garlic is almost ready to be pulled out of the ground. Then it will dry and dry before it is ready to ship. We already have a crop report. Less or none of certain varieties this year. If you have your favorites best to head to reserve them right away! Garlic is different everywhere in the world. It is something that can grow everywhere. And it is the soil that makes them best. We have been told by a Chef in Napa that Washington garlic is the best. And I can tell you that is a hard thing to swallow for someone who believes in their local produce, especially garlic! Click here for this year's Garlic selection and pre-order now! |
Organic Dried Mission Figs Dried figs have more nutritional and medicinal value than the fresh version. Protein, calcium, thiamin, riboflavin, potassium, iron, and carbs make up the good stuff -- but lest we even dare to forget the fibrous material. Plus, the process of drying the figs concentrates the fig's flavor. The result? "They taste like candy!" Yes, friend, they certainly do. What's clear and important is that figs have been an important food group for a thousand years at least. In the ancient civilizations of China and Greece, figs were revered for their health benefits. They were used to help grow larger muscles, increase genetic potency, and even to ward off disease! (These facts have not been checked). The Mission Fig was first introduced to (what is now known as) the United States by the Spaniards in 1768. In the 19th century, Franciscan missionaries planted figs at the mission in San Diego. The fig then traveled north with the Franciscan missionaries, as they continued to plant them up the California coast. Black Mission figs are a dark skinned fig with a strawberry colored interior. California is now the third biggest producer of figs in the world - although Black Mission is not the dominant variety. Fresh Black Mission figs are only available from June through September, however dried ones are available year round. And there is considerable research that shows that dried figs are even more nutritious than fresh ones. Shop now for Organic Dried Mission Figs! |
Nicolas Alziari Intense and Fruity Olive Oil (Red Tin) This olive oil is the magical blend of a variety of olives that are harvested early, still green. Unlike his classic blue tin -- which is 100% late harvest olives. The taste: To the nose there is almost no odor to inhale. In fact, you might need to pull liquid up in order to get a hint of anything. To the lips (yes lips), as you dip your upper lip and sip in, the lip sends you sensory signals about a warm feel, all enveloping. It is quite unusual and even minutes later you feel as if your lip has gained a wonderful friend. To the mouth the flavor has both a top and a bottom. Buttery smooth, with a touch of hazelnut, along with the olive light green and a lower touch on the outer edges of the tongue. And if you take a big gulp you can get a hit of spice, dead center in the back of your throat. This Nicolas ALZIARI olive oil is subtle, smooth, sophisticated and complex. One spoonful is not enough to really understand all it has to offer! This is one way cool oil to have. Click here to see Nicolas Alziari Intense and Fruity Olive Oil! |
Late Harvest Viognier Honey Vinegar Albert set off on a course to make a mead vinegar, combined with one of the many wine options available to him in the Napa Valley. As a chef, he loves to use honey, an ingredient that he passionately uses in his dishes. After almost two years, and many trials and tribulations, he decided to experiment and switch to a wine originally from the Rhoné Region but which is now grown in California and Oregon. It was this switch that changed the course of time, or at least it changed Albert's thoughts of how to create this perfect Honey Vinegar. Starting with Late Harvest Viognier, which is often described as fruity, flowery and even honey-like, it was a brilliant revelation and ultimately the great combination that made this match heavenly. No longer a mead-based vinegar, it is now a vinegar with honey. The honey is added into the vinegar at a later stage in the vinegar-making process. In January, (a few years ago) during a visit with Albert and Kim, I got the first taste of this amazingly perfect vinegar; full of sweetness, sharpness, and combined with the ever-so-vibrant nuances that the honey has created within it. A vinegar that tests the imagination, inspiring thoughts of chicken, garbanzo salads, and as a way to deglaze a pan of princely perfect scallops. It was love at first sip! If you don't know what to do with vinegar, this is one that will inspire you and help you understand the joys of both vinegar and honey as two perfect ingredients. Add this wonderful vinegar to your pantry as part of your kitchen repertoire! Shop now for Late Harvest Viognier Honey Vinegar! |
ChefShop Dutch Process Cocoa Powder is ready to satisfy in drinks and desserts, like a rich Chocolate Sorbet , or Super Dense Chocolate Brownies. Buy unsweetened cocoa powder and add with sugar (to taste) to hot milk, and the aroma will transport you to breezy autumn days in the Piazza della Signoria. ingredients: cocoa powder, vanilla. "I freely admit that I'm hooked. The Chef Shop cocoa powder will do that to you. With just a hint of vanilla, and a dark color and intense flavor, a day is no longer complete without a nightcap of strong cocoa made with this product." -- tony Shop now for ChefShop Cocoa Powder! |
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Spoon Ready Damson Ketchup! No. 1 Seller last week We sold out...and our next order flew in yesterday (it piggybacked on another order)! It is so good you want to eat it with a spoon! To understand why you might get excited about ketchup, or why you might even think it is “spoon ready”, you need to know the history of ketchup. We won’t dive too deep, just a quick timeline. Ke-tsiap is a name of a fermented fish sauce from an area in China called Hokkien. The British are believed to have brought it to England in the late 17th century and attempted to re-create the dark fermented sauce. Then it would have had ingredients like mushrooms, walnuts, oysters and anchovies. It wasn’t until 1812 that tomatoes were introduced into the “ketchup”. Then someone added preservatives, mostly coal tar, which helped get a red color and sodium benzoate to slow spoilage. Then a man called Wiley said these things were bad for you, and partnered with a man name Heinz. Heinz made a recipe that used ripe red tomatoes, which have natural pectin, and used vinegar to reduce the spoilage factor. Over all these years, there are still variations along the road to the ketchup we have here, though most don’t start with fermented fish. And this brings us to Mark’s Damson Ketchup. No tomato here. Instead he uses Damson plums, a pitted fruit, as the first and main ingredient. To the nose, at first, you recognize the smell, though on the second whiff, the recognition is gone. And with more whiffs you find yourself desiring to identify the flavor notes. Via the nose this is tricky and difficult. So when you tip some out onto a spoon or into a bowl you see it is dark in color, firm in constitution, and a little bumpy. To the mouth, it is sweet, full of taste that reminds one of a nice meaty dish. As the flavors roll away, there is a little bit of bits to play with and chew up, really just something to move about on your molars and then you might move the pieces to the incisors up front, just to entertain you for awhile. Along with the familiar taste that you don’t recognize, there is the sweet tang of acid, the feel of garlic, allspice, a twinge of ginger heat and cinnamon. It is a wonderful trip that you take inside your mouth when you have a tip of a spoon tasteful. A whole spoonful would be too much, way too much! It is as if as the flavors move through your mouth, each bit introduces themselves to you and then steps aside for the next flavor. And what you thought was in the middle of your tongue is gone and now something new to taste is on the outside, on the vertical edges of your tongue. It is so wonderful to taste and even after all the bits are gone you will still find yourself sucking in your cheeks to have more joy! On a hot dog or hamburger it would stunning. Yet you could also share it on a chunk of cheese or a nice pork chop! This is perhaps the ketchup that is the bridge between the first fish sauce and the more modern tomato based one we are so used to. Even with its different approach in a way this seems very much like a ketchup and one I think is always worth having on hand next to my Heinz. Limit 2 jars per order. Extremely limited supply. Shop now for Hawkshead Relish Damson Ketchup! 
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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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Summer Tomatoes with Zinfandel Glaze Recipe This is a simple, tasty and versatile summer appetizer or light lunch salad. Add some mozzarella or goat cheese, arugula or baby spinach, or thin slices of Prosciutto for a more substantial offering. Can also be served as a side dish for grilled halibut, shrimp or chicken. Ancient Grains "Risotto" Style, with Summer Vegetables Recipe This is an awesome recipe using a delicious and healthy grain, emmer (farro), and seasonal summer vegetables. Michel Nischan (James Beard award winning chef) prepared this recipe at the 2011 Food and Wine Classic in Aspen, CO in June. Salmon Gremolata Recipe Summer is upon us and the grill has taken up its warm-weather location on our patio. As our hearts and minds turn to grilling, I am searching through cookbooks looking for some simple grilling recipes that are tasty and special enough to serve to guests. |
| See what you missed in previous Newsletters |
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New Hawkshead, Back-in-Stock, More Special Jam, 2X, Chocolate Covered Harissa, Yuzu, Super Hot, Flowers |
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