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Keralan Chicken Recipe, Allspice, Red Cherries, Canned Beans & Sardines and more at chefshop.com/enews |
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Chutney... a relish that you can feel good about! Chutney is a much loved condiment and is relished in England and everywhere, except here. I have been trying to go back in my mind as to why we have such an aversion to chutneys here. I can’t find anything (a blank mind is a terrible thing to waste). Overall, this is a winner, not out in left field weird, it is friendly, it is a condiment that can be put on a sandwich, or combined into recipes for an acceleration of goodness. To the nose, you get the feeling that there is no wafting here. There is an aggressive jump up into your nostrils as you smell cardamom, turmeric and hot peppers. This is followed by a feel of citrus that turns into acid. Leave the cover off and the acidic volatiles leave and what remains is the cardamom, turmeric and the hint of pepper. There is also the nose of pickling. There is a tinge of excitement for the mouth, not knowing what is going to happen! There are three main groups here. The initial whole mouth texture which is the mango and is the underlying taste, though you would be hard pressed to exclaim I taste mango! Then there is the “sauce” which is smooth like a nice thick syrup, and it contains all the flavors. There is the sweetness of the mango and sugar, and there is the sour sweet of the lemon and lime, and there is the melding of all the spices. It’s pretty tasty! With a mouthful, it is a lot to take in. There is a sour element that can make your eyes close, but only for a brief moment. The mango is in little pieces that are soft and disappears quickly. The little pieces of red pepper are (not hot) interlopers of bits of chewy, perhaps the only thing that doesn’t feel like it dissolves on its own. Overall though, it is a combination of everything into one. In use you would never view it as separate elements, only as one glorious flavor. It’s all the complexity of all the flavors that makes it tongue smacking good! In this weird world food combination rules are out the window. I had chicken I was dicing up for my cat, and decided to slice myself some pieces. I had a hot dog bun (not a good one) that was going to go stale, so I toasted and put mayo on it, and added the dry chicken and mango chutney. Under normal circumstances it would have been bearable, but not worth eating. Instead the mango chutney brought some life into an otherwise bad sandwich. It was a good test. Just imagine what it would be like with Kerelan Mango Chicken! Shop now for Hawkshead Relish Mango Chutney! |
Keralan Mango Chicken! A Mango Chutney Recipe Kerala in southern India is a place that Mark and Maria travel to often because they love it there. This relish is inspired by the flavors and the local cooking there. This recipe and the Mango Chutney are just one of a million ways that this "salsa" styled "fresh" chutney can shine. Call about purchasing a copy of Maria's cookbook that shares the flavor and tastes of some of the faves of Hawkshead's offerings. Click here to see the Keralan Mango Chicken Recipe! |
Fattoria di Petroio An Exclusive Tuscan Olive Oil Just a few kilometers from Siena, nestled in the Chianti hillsides in the heart of the beautiful Tuscan countryside, lies Fattoria di Petroio. Located on the ancient road between Siena and Florence, Villa Petroio was an important landmark for travelers. Palazzo Petroio became the property of Luigi Pallini in the 19th century. Now, many generations later, Gian Luigi Lenzi, grandson of Luigi Pallini II, inherited the property and, with his wife Pamela and his daughter Diana, has transformed the ancient orchards into a wine producing Estate. Still small by many standards, its size allows an attention to quality that can be applied to every bottle of Italian extra virgin olive oil they produce. With 15 hectares of vineyards, and 822 olive trees, the Estate produces about 40,000 bottles of Chianti Classico, 4,000 bottles of Chianti Classico Riserva, 5,000 bottles of IGT Rosso Toscano, and 300-600 tins of classic Tuscan Extra Virgin Olive Oil. This oil is a blend of Frantoio, Leccino, Correggiolo and Moraiolo olive varietals. It is one special oil with an extremely limited supply. The nose on it is as you anticipate and expect ALL Tuscan olive oils to taste. There is something about Italian extra virgin olive oil that epitomizes all great olive oils and even just by the smell you know you are in for a treat. The right blend of olives and ripeness creates this flavor. It’s a refinement of age and young vim and vigor that creates an oil that is both pleasant and flavorful. Suck in a mouthful of Italian extra virgin olive oil and you get a buttery (if only for a nano second) taste and feel, and then the perfect blend of olive flavor, followed by a rush of burn that comes on quickly and just goes on and on, tailing off at the back edges of your throat. This oil has a peppery (fire) kick that is awesome. Not painful, just right! Shop now for Fattoria di Petroio Tuscan Olive Oil! |
Whole Organic Jamaican Allspice First grown in Central America, allspice is used in dishes worldwide. Its multilayered flavor makes it extremely flexible, and is often the primary flavoring in both sweet and savory foods. To call it an amalgam of cinnamon, nutmeg, cloves and pepper, begins to describe its nature: it also has hints of burnt citrus peel, chlorophyll and wood. When dry roasted and ground, it is a good addition to sausages, veal and game. It is very friendly with root starches like parsnips, rutabaga, taro and yams. Allspice can be peppered conservatively through polenta, couscous and bulgur for an unusual taste. European use of allspice is often in mulled drinks, baked goods, relishes and pickles. Indian and African use of allspice incorporates it into spice mixtures to provide an underlying warmth. Used whole, it is a traditional ingredient in pickling spices and broth infusions. Shop now for Jamaican Allspice! |
Florian French Candied Red Cherries for Baking Though it is just summer now, it is time to make your holiday fruitcake, as it needs to age many months in a good brandy...or just make some cookies to share with friends. The process of candying fruit is time consuming and nerve wracking; what, with making sure the sugar concentration, times, and temperatures are all correct -- not to mention the quality of the fruit. Candying cherries for baking is even more complicated since that beautiful red color is very fragile, and can be quickly damaged by heat. Made from premium quality fruit, no coating is used after the candying process; so that optimum moist texture and natural fruit crunch is achieved. These candied red cherries are packaged immediately and fresh to retain their full flavor. These beautiful cherries are of the Bigarreaux variety, and they are perfect for a whole host of baking applications. Use these candied cherries for baking whole, or cut them in half for cookies and cakes. Can you imagine fruitcake without some bright red candied cherries? Shop now for Florian Candied Cherries! |
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Almond Coconut Cold Drink Recipe Also known as Licuado de Platano Licuados are milk-based drinks often made with fruit, in this case with bananas. All you need is a blender and in about a minute you are swallowing a soothing smoothie! We modified it slightly to mix-it-up for a summer refreshing twist. Incredibly easy to make and incredibly satisfying! Make it super cold! Click here for the Almond Coconut Cold Drink Recipe! |
Ortiz Anchovies So good you can eat them straight up A good anchovy fillet is worth eating “straight up” on a saltine (cracker). The plain force of salty fish is a good taste. These little Ortiz Anchovies are perfect for the palate and plate. Bring your “packet” of crackers or a couple of slices of a fresh baguette. Take Ortiz anchovies out of the tin, place or spread lightly on the baguette, and you have a lunch fit for an Emperor of Umami! There are 144 different versions swimming around in the warm ocean waters all over the globe. By the time we consume these little fish, who rarely grow larger than 4 inches, they start to blend together without distinction. But be forewarned, not all cans, jars, or other vessels contain the same finished results. Cured anchovies are made (or transmogrified) by layering anchovies alternately with lots of salt in barrels. This process creates a liquid called Garum, the original fermented fish sauce of the ancient worlds like Byzantium, and also creates the anchovies we know and love. After many months of curing, the little fishies are packed in salt or oil to be used in dishes around the world. These little babies explode your palate with an amino acid! This amino acid we affectionately call Glutamate and it is naturally found in foods like tomatoes, Parmigiano-Reggiano and kombu. Naturally high in levels of glutamate, Inosinic acid, and guanosine monophosphate, and you have what is called today as Umami. Shop now for Ortiz Anchovies in a tin! |
Kozlik's Horseradish Mustard Open the jar and take a big smell and it is clearly horseradish. It tastes like mustard with horseradish, but while you are enjoying the combination your nose flares and boom, the horseradish kicks in. Different than a hot mustard, this a great taste and combination. Get ready for an awesome ham sandwich "I love mustard especially with horseradish, so I thought I'd give this a try. First enjoyed it on a ham sandwich with tomato, and another time on crackers with cheddar and swiss. I can see using this in a marinade and in a sauce for beef. Delicious! " -- kim Shop now for Kozlik's Canadian Horseradish Mustard! |
Rj's Soft Black Licorice Great fun to eat! We've tried a lot of licorice, and we had all but given up on finding one that was the perfect blend of candy and licorice until we tried RJ's soft black licorice so many years ago. Not too sweet, it is a refreshing treat! Just about every day, when customers stop by our store here in Seattle, we offer them a little licorice log (after they've tasted all the new California olive oils). They say, "Oh, I'm not really a big licorice fan." But they try it - and they're hooked. They buy a bag of this New Zealand licorice for their friend, for their mom, and of course, one to keep stashed in the glove compartment. RJ's soft black licorice is licorice like it used to be. Nothing artificial, not sickly sweet - just real licorice flavor and a super-satisfying, chewy texture. (Disclaimer: If you really hate that anise flavor, this isn't for you. We bet you know someone who'd love it for a special little treat, though...mm-hmm. Thought so.) As an added bonus, licorice has long been known for its stomach-soothing qualities. This natural, black, New Zealand licorice is the softest, most flavorful licorice we've ever tasted - pure licorice taste from start to finish. One bite will make you wonder why you haven't heard about it before!!! Click here to check out Rj's Soft Black Licorice! |
Late Harvest Italian Cannellini Beans Cannellini beans are also known as Italian white kidney beans, and they have a nutty, earthy flavor that is great in salads, cassoulet and ragouts. Perfect for Tuna and Bean salad. We have found that the beans from Italy in a can are better than most canned beans in the U.S. Reserve the liquid from the can as a binder for gluten free recipes. Always good to have in the pantry Italian Canned Cannellini Beans! |
Organic Hardneck Garlic Chesnok Red Chesnok Red hard-neck garlic is a wonderful baking garlic originally from Shvelisi, Republic of Georgia. It holds its shape and retains its flavor after it is cooked. They are large bulbs with 9-10 easy-to-peel cloves. Has some nice heat. Pre-order your Chesnok Red Organic Garlic today! |
Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens. As Tina, from Food & Wine Magazine says, "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. "I added these to a berry milk crunch I made (Christina Tosi recipe) and it turned out delicious! They added excellent, subtle crunch without being sharp. Looking forward to experimenting with them more." -- kristin Shop now for Feuilletine Flakes! |
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Feel free to call if you have questions about products. We love sharing our taste opinions about all our products. Local customers please remember to bring a mask or call if you want us to bring out your order to the parking lot. We also have masks if you forget yours. And if you want a private store shopping time, before or after normal hours, please let us know and we will do our best to accommodate your request. | |
Last week's #1 seller! Black Ginger Syrup with Hebesu Citrus First they start with premium Miyazaki raw ginger from local farmers and cook the ginger at a simmer with Okinawa cane sugar. This removes the typical ginger kick and creates a full-flavored, ginger syrup. This handmade syrup is an all day process yielding a small batch of bottles per day. Considered a local delicacy, Hebesu Citrus is a unique citrus from Miyazaki Prefecture. With a bright, rich, green color known for its vitamin C and citric acid, the Hebesu is believed to slow the aging process. Some limited studies show that this citrus may have special oxygen related strengths. The black ginger is made by aging Miyazaki premium ginger in a special environment of humidity and temperature for 3 weeks. Because the process transforms the ginger into a very hard product it is ground into a fine powder. Though only 5% of the total Ginger Syrup, its spicy umami gives you the unique flavor that is not easily identifiable. All that tingly tongue feel you get is from the black ginger. It’s the reason you keep coming back for more!!! 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. These four elements are mixed together to create this delicious, excited, moving, inspiring and yes, to quote “yummy” elixir! Get the Black Ginger Syrup with Hebesu Citrus! 
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Store Hours - Monday Thru Saturday! If your order has been confirmed as "READY FOR PICKUP" 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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Toasted Garlic Emmer with Herbs & Lemon Recipe A perfect bed under just about anything -- from roasted chicken to grilled white fish. 12 cloves of garlic might seem like a lot of garlic -- use a nice, hardneck garlic and you will be happy! Don's Chicken Livers Recipe Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This is Don's favorite chicken liver recipe. Roasted Chicken with Salsa Verde Recipe Sauce Verde is a piquant herb sauce traditionally made with parsley. Albert has added a handful of other appropriate herbs for a slight variation. The fruitiness of Extra Virgin Olive Oil adds a nice rich flavor to the herbs. |
| See what you missed in previous Newsletters |
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Hebesu Citrus, Crust, Superfine, Mangalitsa New Hawkshead, Back-In-Stock, More Special Jam, 2X, Chocolate Covered |
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