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Best Honey Drops, Yuzu, Apricot, Saffron, Bourbon, Parmigiano-Reggiano and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Picking apples Sometimes the very best is one that has a story When my daughter was 5 we visited the cherry orchards to pick and pack. The shed we were in was small, nestled in and amongst an apple orchard. Tom offered my daughter to go and pick as many apples as she would like for the ride home. Into the orchard she pranced picking the low hanging fruit (she was 5 and short for her age). These gorgeous apples were exactly as you remember apples to be. Red, longer than round (conical), with five distinct points at the bottom. At the top the stem was deeper set, with the “shoulders” of the apple big and proud! In your hand the skin had a crisp feel and the apple was balanced, just right. It is a great memory, the whole trip and the Red Delicious apple, sweet as candy, the water core (the concentration of sugars in the main bite of the apple), with a crunch that was perfect. The skin was delicious, not thick like the modern, built for traveling apple. This was many, many years ago. This Red Delicious was an apple that is best when left on the tree to mature and not picked early for shipping. Like so many things, maturation, aging is better. My daughter ate 3 red delicious apples in a row, like a candy you can’t stop eating, before we made it out of the orchards. It’s the apple she still remembers and wishes for one more. It’s pie season, time to work on making a new crust, a different crust, or your old favorite crusts for your favorite pies of the season. Apple, pumpkin, sweet potato, buttermilk, cream, pecan, lemon meringue, it’s all pie! Don’t forget an apple pie a day will keep the doctor away. Just take heed, the roundest knight at King Arthur’s table was Sir Cumference. And he ate too much pi. Stanley's Pie Crust Recipe |
It's pie season! Think of making a crust with Lard. Keep in mind the quality of lard matters. Lard should have only one ingredient. Crisco is not lard. Pie Crust Recipe with Lard The basics Serves a pies worth 1 to 8 Ingredients: 3 cups cake flour (if you got it, fresh flour is better) A good dash of sea salt 1/2 cup lard 1/2 cup of butter 1 tablespoon of any sugar Ice cold water Equipment: A bowl, ceramic if you got it, a pastry cutter if you have one, and a pie plate. Instructions: #1: Sift the salt and flour together to combine. #2: Cut in the lard and butter with a pastry cutter (big fork or fingertips as an option if you got’em) until the mixture resembles gravelly cornmeal, less mixing is "more better". #3: Sprinkle in the ice water mixing with pastry cutter until the mixture holds together when pinched. #4: Pack into two balls of slightly unequal size (bigger is for bottom crust, smaller is for the top) and chill for at least 30 minutes in a covered bowl. #5: On a lightly floured surface, roll out dough into a circle to 3/32" thickness. #6: Transfer to 10" pie plate or smaller. #7: Bake as your pie filling recipe suggests. Shop now for Mangalitsa Leaf Lard! |
Famous Homemade Sorghum from Iowa Using sorghum in pecan pie makes all the difference in the world. Sorghum has rich taste with a fruity earthy twist that somehow just makes the pecans happy. Pecan Pie with Sorghum The basics Makes a pies worth of eating Ingredients: 1/3 cup tightly packed muscovado sugar 3 large eggs, beaten 4 tablespoons unsalted butter, cold 1 tablespoon of organic cornstarch 1/4 teaspoon of fine sea salt 3/4 cup sorghum syrup 1 1/2 cup chopped pecans Equipment: Large bowl, whisk or stand or hand mixer. Instructions: #1: Preheat the oven to 375 degrees. #2: Mix the eggs and sugar together until just mixed. #3: Add the 4 tablespoons of butter, 1 tablespoon of organic cornstarch, 1/4 teaspoon of fine sea salt and thoroughly mix. #4: Add the 3/4 cup sorghum syrup and 1 1/2 cup chopped pecans and stir to incorporate. Pecans will rise to the top. #5: Pour the filling into the pie shell and bake on the middle rack until the pie is jiggly like jello; 35 to 40 minutes depending on your oven. #6: Cool for an hour or so, often pecan pie is better the next day. #7: Top with unsweetened whipped cream or vanilla ice cream. Reheat next day just slightly before serving. Shop now for Maasdam's Famous Homemade Sorghum Syrup for Pecan Pie! |
If you like honey! and want to keep sore throats at bay! If you like honey, then this is for you. If you like Tasmanian honey, then this is definitely for you. If your throat itches, then this is for you. If it’s cold outside, then this is for you. If it’s the winter where you are, then this is for you. Shop now for Honey Drops to fight off the winter blues! |
STROOPWAFELS Grandfather D. Casteleijn built a bakery and new home in Bergambacht in 1888. At that time, D Casteleijn went from door to door through the neighborhoods, asking people if they would buy his product - including his now famous Caramel Waffle Cookies. It was the start of what eventually became a blossoming pastry business. In 1935, the company was passed from father to son, and G. Casteleijn took over the family business. G Casteleijn expanded the business by acquiring several small bakeries in the area. Then, in 1968, the baton was passed again, this time to his two sons D. and H.D. Casteleijn, and their sister J.L.H. Casteleijn. Because of continued growth and expansion, Casteleijn bakery built a centralized production site in the Stormpolder at Krimpen a/d IJssel in 1970. Then again in 1991, H.D. Casteleijn built a new factory facility in Bergambacht, and Casteleijn Patisserie Specialiteiten was born! To this day, the factory is still under the leadership of H.D. Casteleijn, with assistance from his sister J.L.H. Casteleijn. The factory specializes in pastries and caramel waffles. The caramel waffles and cookies are sold not only in the Netherlands, but also across Europe and other parts of the world - including to ChefShop.com. Casteleijn uses only the highest quality ingredients to make their famous Caramel Waffle Cookies, including free range eggs. Although a full-fledged industrial production facility, since establishment in 1888, their products have always been based on authentic, traditional recipes. Their production methods are state of the art, but their sensibilities and adherence to tradition are old-fashioned, just like they have been since 1888. Shop now for Stroopwafels! |
YUZU Marmalade Yuzu is a culinary joy today. It is popular as a sour, citrusy ingredient - especially Yuzu juice as an addition to mixed drinks. There seems to be a zillion preparations that are showing up everywhere, some are so salty you can't even taste the citrus. Yuzu's origins are from China, but these days the most popular products are coming from Japan. This marmalade is a great example - it's really tasty with a very nice sweet/sour balance. If you like grapefruit marmalade, then this Yuzu Marmalade is for you! wonderful marmalade "Love this!! The unusual citrus flavor has the perfect balance of sweet and tart." -- diane Shop now for Yuzu Marmalade! |
Preorder Now Apricot! Instead of the usual raisins and candied citron, this wonderful panettone from Albertengo - Master Panettone Maker - is studded with chunks of local apricots, whose slight tartness are the perfect complement to the rich, sweet bread surrounding them. Like all the wonderful panettone from Albertengo, this one is light and buttery, has a soft texture with no icing and will melt in your mouth. Just like the lemon, everyone loves the single fruit breads! This is an awesome product! "This cake is so light and fluffy, it seems like you are eating clouds. And the taste is delightful! A must have for holiday tables!" -- melissa Preorder now your favorite Panettone! |
Lummi Island Wild-Caught Tuna! Best Canned Tuna "I’ve tried many canned tunas, and this one is the best. It has a fresh mild flavor, with a firm flakey texture. Most canned tunas are more water than fish; a very fishy waterlogged mess in a can. This problem simply did not exist. With most canned tunas I’ve had, the only way to enjoy them is drain and squeeze out all of the water and turn it into a tuna salad. Lummi Island tuna was so good, I could enjoy it straight from the can. Lummi Island Tuna is delicious and I highly recommend it." -- leah Shop now for Lummi Island Wild-caught canned Tuna! |
Moroccan Organic Saffron! Saffron comes from the stigmas of the violet-hued saffron crocus, and was first cultivated thousands of years ago in the area around Greece. Saffron grows particularly well in the valleys of the High Atlas Mountains in Morocco, and Moroccan saffron is some of the most fragrant available; it's strongly perfumed, with an aroma of honey and a pungent bitter-honey flavor. A stone's throw from Spain and across the Straights of Gibraltar, Morocco produces some of the very finest Saffron in the world. A plant that loves hot sun with no shade, Morocco is a key growing location for many of Europe's bounties including saffron. The flower stigmas are carefully removed, dried and stored in waterproof sacks, well away from direct light, in order to preserve their quality and flavor. It is easier to understand the price of organic saffron threads once you realize that it takes an average 100,000 flowers to produce a single kilogram of dried saffron! Shop now for Organic Moroccan Saffron! |
Back-in-Stock!!! Landsea Gomasio Nutritious Sea Blend “I realized this classic blend would be the perfect starting point from which to incorporate some of the nutritional wealth of the land and the sea. I replaced the salt with the more complex salinity of Bull Kelp and the bright note of Nettle. The result is Landsea Gomasio; a blend that supports the body with both the wisdom of tradition, and the nutritionally rich flavors of my home.” What do we love about this furikake? Because of the kelp, the flavor of a salty sea is imparted and the nettle adds a vegetable hint. Along with the sesame crunch, it is more like an ingredient than a spice. Imagine frying a nice fillet of fish with gomasio on the flesh side or topping your morning eggs and potatoes. wonderful! "This is my new favorite, I looooooove it. And I love that it's locally made. I basically inhaled the first bottle I purchased. Goes great with so many dishes, and it's a great healthy snack by itself. I am hoping I can talk ChefShop into carrying the larger size. YUM!" -- leigh Shop now for a Nutritious Sea Blend - Gomasio! |
SALAMI! Fra'Mani Salametto! This Fra'Mani Salametto is a small, coarsely ground, garlic-scented salami. This Italian dry salami is rich in color, full-flavored and robust - ideal for snacks and a handy accompaniment on picnics and outdoor excursions. Slice easily to your desired thickness with a good knife. Each one is approximately 3/4 pound. Fra'Mani Salametto pork comes from family farmers committed to the well-being of their animals and their land. The hogs are never given antibiotics, artificial growth hormones, growth-promoting agents or meat by-products. They eat only the finest grains and natural feed. This old-fashioned way to raise hogs produces pork of outstanding quality, which is the essential ingredient in all Fra'Mani salumi. Fra'Mani Italian dry salami are made from the finest-quality fresh pork and natural hog casings. Hand-tied with natural twine and slowly mold ripened. Extended aging in the Fra'Mani cantina di stagionatura for highly-developed flavor and aroma. Shop now for Fra'Mani Salametto! |
Back-in-Stock! Cracked Bourbon Cocoa nibs! These nibs are the very best, filled with delight and the hint of bourbon! Cracked Cocoa is the cracked up pieces of the cocoa bean, but better - these are like chocolate-bourbon candy! Cocoa nibs are the cracked up pieces of the cocoa bean. And not just any bean, these beans are fermented and dried and then roasted before cracking up. And these cocoa nibs are special; covered in Bourbon-infused, spice-filled, caramelized cane sugar. These nibs are even more than they are "cracked-up" to be! Just because nibs are super duper nutritious, full of antioxidants that oxidize stress (and who doesn’t need that right now?), these neurotransmitters can contribute to your wellbeing and happiness, it still doesn’t mean you should eat them. All of these “healthy” reasons are good reasons to eat them, but if it doesn’t taste happy, why would you? These Cocoa nibs are all they are cracked up to be (and more, you could even bake with them)! Make yourself happy and eat a handful of Bourbon Cracked Cocoa nibs! Shop now for Bourbon Cracked Cocoa Candy! |
Farrotto with Frozen Peas Recipe Chef Ethan Stowell, is making it happen with his team and finding ways to make the change in the restaurant world survive. A "people first" approach, check it out and support his team. See what Eater Seattle says here. Farrotto is like a risotto, only made with farro instead or rice. Because farro has a nuttiness and density that rice does not have, it has more texture and toothiness that is hard to resist. The peas add sweetness, but you can add other elements, such as prosciutto di parma or mushrooms. This recipe was adapted from Ethan Stowell's book, Ethan Stowell's New Italian Kitchen. See Chef Ethan Stowell's Farotto with Frozen Peas Recipe here! |
It's winter and we have Summer Parmigiano-Reggiano This cheese started 2 summers ago, making this Parmigiano-Reggiano 29 months old. Sourced from cows that live in the mountains where the air is clearer and the wild flowers and grasses combine to make better milk. The great peaceful views makes for happy peaceful cows. Happy cows make happy milk and great cheese! Take note, this cheese has been taxed (tariff) at the new rate. Before it was $2.15 per kilogram (2.2 pounds) and is now almost $6 per kilogram! So we share the tax together. Expect the next wedge to be more. Preorder now for Summer Parmigiano-Reggiano - shipping in time for Thanksgiving! |
ChefShop Cocoa Powder! Cocoa Powder is an essential pantry item. Beyond making an impromptu chocolate sauce or a planned cup of hot chocolate, you can use it to dust a cake or a cookie, add to your coffee, or your morning oatmeal! Versatile from a touch to a cup! Cocoa powder is savory, too! Dark Chocolate Pudding w/ Sugared Cranberries! ".... made this amazing Chocolate Pudding using ... Cocoa Powder. Looks absolutely delicious!" -- kate Shop now for Cocoa Powder! |
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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! Sesame Toffee Brittle! This might be the very best toffee ever! It is the best treat to eat right now! The first bite is joyous, a crunch that is easy to do, an explosion of subtle flavor of chocolate, with the toasted sesame on the edges of the tongue to tingle and espouse flavor twistys of change. There is a lot more sesame flavor than just what is on top...look closely at the edge and you will see the black sesame is in the toffee, too! Some of the pieces are bigger than a mouthful and need to be snapped into smaller enjoyable mini-bite size pieces. Don't be afraid though, the dark chocolate won't melt (unless you have hot hands) when you lightly hold it to make the break. It snaps so easily (and is strangely rewarding) that you start breaking with abandon! The enjoyment factor with a small piece is so much better because a large piece gives you a mouthful of "candy" which you consume because you are forced to chew and swallow. With a small, thumb-size piece you can taste the chocolate, enjoy the crunch of the sugar which blends with the dark chocolate and gets the sesame on the edge of your tongue. You finish with clean molars, and a lovely dark chocolate flavor that makes you want to suck in your cheeks and the sesame. When you are done with a piece or more, the joy of the bite is still with you to enjoy for quite some time. How good is that! Leaving a good taste in your mouth (instead of a bad like the news does) is a wonderful thing! my kind of treat! "This black sesame seed toffee brittle chocolate is my kind of treat. It’s the perfect amount of sweet to feel indulgent but not guilty. The rich burnt sugar taste of the toffee is great with the black sesame crunch, pulled out with a smidge of salt. Coated in chocolate. Really good." -- jodi Shop now for NeoCocoa Black Sesame Seed Toffee Brittle! 
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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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English Roast Beef Recipe It's easy, it's home cooking, use your instinct to adjust to the beef and the results will be good. An English Roast is also known as chuck arm roast, cross rib roast, chuck-eye roast, chuck shoulder, pot roast. Roasted Carrots with Cocoa & Coriander Recipe Roasting carrots is very easy -- and pretty quick. I like to leave the carrots whole -- especially if they are freshly picked from my garden and still thinnish and tender. With bigger carrots, peeling them and slicing them on the diagonal might work better. Easy Chocolate Cocoa Brownie Recipe Rich, Easy, Adjustable. |
| See what you missed in previous Newsletters |
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Super Toffee, Favorites are Back-in-Stock Sardinian Tomatoes, Panettone, New Honey Stuffed Olives! Mosto! Chermoula & Shawarma and More |
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