|
Honeydew, Apple Tree, Hot Powdered Mustard, Simple easy Recipes and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
The Sweetness of Sardinia 100% Pomodoro of Sardinia It has been for almost 20 years that we have had one favorite canned tomato from Italy. So when this can of tomatoes came into our lives one day, I was hard pressed and a bit stubborn to change. And then I used them in my basic tomato sauce and knew this would become my new favorite! Consistently sweeter tomatoes, a richer, fuller color, and with nice soft ends. These tomatoes worked perfectly just as they should, adding to a dish, without being too strong. Perfect. Just 3 ingredients of tomatoes, tomato juice (juice from processing), and citric acid. No salt added, Non GMO, Gluten Free, BPA Free, Pesticide Free. 100% Pomodori Sardi Tomatoes from Sardinia. Like all great ingredients, there is a difference, in this case, from one can to the next! Try Posardi! Shop now for Sardinian Whole Tomatoes in a Can! |
Simple and Easy Chocolate Cake Recipe With just four ingredients and the only skill you need is to mix (and a little melting) to make this drop dead cake! Remember to use only really good chocolate to have the best success. The best thing about this cake is that it is totally forgiving. Getting it perfect might not be possible, as there is no perfect. It is chocolate, butter, sugar and eggs! You can make it, most likely, right out of what you have in your pantry. Click here to see the Simple and Easy Chocolate Cake Recipe! This chocolate is perfect for the cake! Shop now for Cru Sauvage Wild Chocolate! Add these NIBS for some crunch to your cake! Shop now for Caramelized Cocoa Nibs |
Primo Pan Drolo Dark Chocolate Hazelnut Cookies! These crunch-filled Chocolate Hazelnut cookies are to die for. Well, perhaps not quite that far. But they are are pretty gosh darn good! Open the package and you instantly get a sweet whiff of cocoa and hazelnut! Perfectly lovely! The bite has a nice crispness to it and as you chew you get chewy bites of the hazelnut bits. I found them hard to resist, eat with contentment. Different than flour based cookies, the crunch and the bite are a great experience. Raise your expectations to a new plane and you will be happy and your holiday will be filled with hazelnuts and dark chocolate! Use these cookies crushed up as a wonderful cookie crust for your next pie! So Good!! "So crunchy and so good! And so diverse for a cookie! I can crumble them over ice cream or just eat them straight. Especially good for a gluten free person like myself." -- annabella Shop for Drolo Dark Chocolate Hazelnut Cookies! |
Pastry Crunch Feuilletine Flakes Also known as Paillete Feuilletine (tm), these Crepes Dentelles crumbs are hard to find outside of commercial kitchens. As Tina says, in Food & Wine Magazine, "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. Fantastic Quality, Great Crunch "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 here for Feuilletine Flakes Pastry Crunch to add to your chocolate cake and more! |
Pre-Order Now Panettone! The Panettone is now live for pre-order. Please order early this year. We expect new customers this holiday online and as always we will have a limited supply. One of the Most Delicious Things You'll Ever Taste "I'm back for my fourth year of ordering these amazing panettones, and they have become an important part of our holiday season. The moment you open one of these lovingly-packaged treats, you will find the aroma to be intoxicating. Try to resist poking your nose in this package over and over again. I simply can't. The rich smell of freshly-baked quality ingredients is amazing, but the best part is yet to come. Disregard any comparisons between panettone and fruitcake. The consistency of the panettone is light & fluffy, and the candied lemons are luscious but subtle. If you are looking for that special holiday gift that will impress the jingle bells off someone, you must try these (but be sure to order one for yourself or you'll regret it)." -- michael Pre-order now your favorite Panettone! |
Honey Glazed Sticky Buns Recipe! This recipe is based on the master recipe for babka dough and the cinnamon roll recipes in Deborah Madison’s Vegetarian Cooking For Everyone (Broadway Books, New York). Check out the Honey Glazed Sticky Buns Recipe! |
Forest Honeydew Honey Mieli Thun Mieli Thun is one of our favorite producers of honey. Unique honeys and style of taste and feel is the best way to describe how they make honey. To the nose it smells like honey and has a dark honey richness, too. To the tongue it is not a smooth lightweight honey. It is rich and vibrant. Honey is tough to describe, there is of course sweetness, but as honey goes, this one is on the less sweet end. And it is good. With interesting notes of carob, rich green veggies (hidden), with all the flavor in the middle of the tongue. No sharp bitter tones on the edge of the tongue like many of the darker honeys. Thun says this has the highest mineral content - up to 1.5% particularly of potassium and so good for athletes. The first taste was unexpected. By the second and third I was convinced that this is a delicious honey that can span toast and butter to being an important integral element in slow cooked beef. And just as we would use honey with sour cream or créme fraise, consider using it with boiled carrots or sauteed with onions! A super honey from a family of Nomadic beekeepers! Shop now for Mieli Thun Forest Honeydew Honey! |
Apple Tree Honey Mieli Thun Honey is a difficult food to describe. Similar to olive oil, to each palate, the nuances are different. We share Mieli Thun's descriptions here: The front note in the bouquet is of apple cider, followed by grassy lymph, moss and baked pippin apples. The incredibly mild taste, which is different from the aroma, begins with floral and plant notes, followed by more well defined sensations of cardoon and boiled artichoke. Although apple trees bloom up and down the peninsula in Italy, finding an apple honey is a true rarity. This honey works well with meats and with cooked fruit or quince mustard. Consider using for brining fowl and game. It also works in cocktails with apple brandy, fermented apple cider or apple juice. This honey is perfect to dress a roast pork or a salad made of wild spring greens. Combine with horseradish, mild mustard, sesame seeds and a cream of hard boiled eggs, or as a sauce for asparagus. Shop now for Mieli Thun Apple Tree Honey! |
Kozlik's Hot Mustard Powder! Kozlik's Yellow Hot Mustard Powder is just like the yellow mustard you like to dip into for BBQ pork. This spicy mustard powder is deliciously hot, nose puckering so. To make a smooth mustard, start with a 1 to 1 ratio cold water to mustard powder, mix and add more of either to get to where you want to be. And a hot time will be had by all! Shop now for Kozliks Hot Oriental Mustard Powder! |
Pesto! From Genoa! A fabulous pesto ready to go in a jar is a wonderful thing! No effort to have a fabulous dinner! Easy as boiling salted water! When the pasta is done, spoon the pesto on top and swirl about and eat. Fancy it up (though it is much more work) by dropping in cherry tomatoes, or olives, or perhaps some feta cheese. Though really, all you need is the pesto and some extra olive oil! This is the real deal. Pesto alla Genovese uses the famous ligurian basil (which matters) and the local olive oil. The combination makes the taste perfect. Close your eyes and transport yourself to the coast of northern Italy.... Shop now for Pesto from Genoa! |
Shakshuka Moroccan Tomato Sauce! This extremely easy "dish" is literally heat and serve. Oh, and crack an egg or two to cook on top for a delicious delectable meal. All you need to do is heat a pan!! Shakshuka has a long history with many theories of when and where it originated. An everyday “one pot dish” in a big swath of countries from Tunisia and Morocco and east to Egypt, Israel and Syria. Variations abound with different spices and the addition of lamb, potatoes and artichokes is common. Cultural variations of tomato-based sauces span the globe and this Moroccan version is the spicy one! Shashuka starts like a tomato sauce you would make at home. With chunks and bits of texture giving not only a flavor but also a great mouth feel. The tomato sauce is absolutely present along with the spices and an all-around heat. It’s a heat that’s tingly, pleasantly hot (not spicy) and when you finish there’s a wonderful aftertaste. If you’re not careful you’ll eat the whole dish before you know it. The combination of the egg whites, the yolk and the tomato creates a mouth feel of pleasure, that is very rewarding, satisfying and very homey. This meaty dish has no meat, instead your heart is filled with tomatoes and eggs. This dish is simple and plain, easy and quick, just like you want your vegetarians to be! Shop now for Mina Shakshuka Moroccan Tomato Sauce! |
Monograno Felicetti Organic Kamut Grain Pasta! Kamut (Triticum Turgidum Turanicum) is a "wheat from the past -- that looks toward the future." This ancient grain originated in the Middle East, and was rediscovered and patented by the American farmer, Robert Quinn. Robert sought to protect its authenticity. This forerunner of modern Durum wheat is two or three times larger than ordinary wheat, has a protein content up to 40% higher, and is extremely rich in vitamins, minerals, and amino-acids. It is more digestible because the gluten contained in Kamut has totally unique nutritional properties, due to the purity of the variety. It has a surprisingly pleasant taste, intense and reminiscent of fragrant, freshly-baked bread. Monograno Organic Kamut Pasta is ideal for light, delicate dressings, and is excellent with fish-based sauces. By far one of the most delicious pastas I have ever tasted! Since its founding in 1908, four generations of Felicetti's have made pasta using exclusively organic agricultural methods, with no chemical fertilizers or sprays. They are committed to producing the finest pasta, taking special care to define healthier eating, and return to the origins of fine pasta by selecting those varieties of wheat that have remained pure since ancient times. This is an important inheritance that today is embodied in the "Selezioni Monograno Valentino Felicetti" project. The Felicetti family is, 1) scrupulous about the selection of raw materials, 2) focused on craftsmanship, making their pasta in accordance with methods of the master pasta makers of Italy, and 3) focused on all facets of production, ensuring a high quality outcome. The Felicetti Company produces their fine pasta using the natural resources of the Dolmites. To enhance the flavors of the semolina, they use only pure water from a spring located at an altitude of 2,000 meters on Mount Latemar. The pasta is drawn through bronze dies to obtain a rougher surface which is ideal to absorb all types of dressings. The product is dried in the pure, uncontaminated air of the Fiemme Valley. All products are certified organic by Controllo Biologico and the Agricultura Biologica JAS. They are also certified Kosher by OK Kosher. Shop now for Kamut Grain Organic Pasta! |
Pimenton De La Vera Pimentón de la Vera is a paprika made from luscious red peppers (pimientos) grown in the La Vera microclimate of Spain's Extremadura region. When harvest begins in the fall, entire families get involved. The mature peppers are placed in drying houses, where they are smoke-dried over oak fires - the mark of genuine pimenton de la vera. The dried peppers are then stone ground into a powder. La Dalia Pimenton de la Vera is D.O. protected - Pimento de la Vera was the first pepper to receive such designation in Spain. Dulce is the "sweet" version of this smoked paprika (rather than hot-spicy); its hint of sweetness flows through its smoky warm flavor. The flavor of pimentón is much more complex than Hungarian paprika and is an absolutely essential ingredient for many Spanish dishes. Transformative! "I've used this spice in everything from Southern cheese straws to butternut squash soup, and it turns everything it touches into gold. You wouldn't believe how deep and smoky it is. Can't wait to try the hot version." -- misipi Shop now for Pimenton De La Vera from Spain! |
|
Green Goddess Dressing Recipe This creamy dressing was invented by the executive chef at the historic Palace Hotel in San Francisco in the 1920's in honor of William Archer, a frequent patron of the hotel, and the star of the hit play, "The Green Goddess." It is a perfect substitute for Ranch or Thousand Island Dressing on top of bib lettuce or as a veggie dip. We need to be eating more salads and this is a great place to start. See the Green Goddess Dressing Recipe here! |
Rice Bran Oil Delicate yet not very flavorful... 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 Non-GMO rice bran oil is not only nutritious, but a superior salad, 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. Shop now for Rice Bran Oil! |
ChefShop Cocoa Powder! You can never have enough cocoa powder in your pantry! Make everything better with chocolate! 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 Cocoa Powder! |
|
Got questions? Call or email and we will do our best to answer your questions! 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! Stuffed Olives with Piquillo Peppers!! Don't be satisfied with soft Manzanilla olives and a piece of mushy pimento, which may not even be a real "piece" of pepper. The firm, "extra fancy" grade Manzanillas from Novia del Sol in the south of Spain are stuffed with the most flavorful of all Spanish peppers, the roasted piquillo pepper. These gourmet cocktail olives will be great for any relish tray, and of course those very dry Martinis. Shop now for Manzanilla Olives with Piquillo Peppers! 
Give the Gift of Love through Food for 2020
Gift Certificate for any amount you choose. Choose the amount in $25 increments by changing the quantity number and we take care of the rest. Share ChefShop with a Gift Certificates |
|
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 |
|
Avocado & Strawberry Ceviche Recipe Ceviche is a great summer dish. Originally from Latin America, it consists of raw fish which is thinly sliced or cubed, and then marinated in citrus juice which "cooks" the fish. Served chilled, it makes for a great summer starter. I think the combination of the sweet strawberries, the buttery avocado and the sour marinated white fish sounds fabulous. Chilled Avocado Soup Recipe Simple, easy and healthy. Best made about 2 hours before serving. Also best to chill the bowls in the freezer for half an hour before serving. Fresh Tomato Salsa Recipe A great crowd pleaser and a perfect match to your Avocado guacamole. This recipe is adapted from Alice Water's cookbook, The Art of Simple Food. |
| See what you missed in previous Newsletters |
|
Stuffed Olives! Mosto! Chermoula & Shawarma and More Cracked Cacao, Amazing Hot Garlic, Recipes and More Sardinian, Fish, Mustard, Balsamic, Recipes |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |