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Panettone, Panforte, Oatmeal, Candied Fruit, Orange, Fondue, Recipes for Thanksgiving and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
What a weird year, at best! Thankfully this time of year... ...there are a few reliable things you can eat! It is fun (and in many ways why it is worth living) to try new foods. Taste, bite, chew, discover, enjoy—even bliss can come from a good bite. And this year we have lots of new things to try! However, the very first bite of the reliable Sorrento Lemon Panettone is always right at the top (of the world) for very best first bite of the season! This wonderful, joyous moment of pure joy (double joy, at least for me) comes when you slice a chunk (not grabbing handfuls this year) of the cake bread and take your first giant mouthful, it will all come rushing back to you why you love Panettone, why you love the holidays, and even why you love life! Now if you haven’t tried a good, real panettone made in Italy, then you might just consider it as a way to make all your days better! The yeast has history. Our regulars (regular Panettone, that is) have yeast that is least a 55 years old and the local water, the local butter, and the local flour all help make up some of the best taste you can ever have. A good panettone is worth the bite and the calories, for sure. If you have had that “bread” with candied fruit in it, from the local grocer or the big chain and it was akin to bread (as in loaves of) well, that is not what a light and cloudy real panettone is like! This is a good year to try one or two or.... Keep in mind the panettone is selling like hotcakes. So if you see one you want, we recommend highly that you order right away. Pro tip - zap your piece of panettone in the microwave for a few seconds just to get it excited! Preorders for Panettone (and everything else) are shipping. We hope to be able to get caught up with all the orders soon! In a year that has been filled with havoc, we thank you for your patience and ask you to let us know how we can help. Shop Now for Panettone! |
The Food of the Crusaders A made up food story The quest for the Holy Grail is legendary, tied to King Arthur, Guinevere, Sir Lancelot, and the knights of the Rectangular Table. Although many stories abound, after extensive research on Twitter and Facebook, it seems clear that what was really happening in this famous story was, in fact, about food. It starts with The Traveling Nights, a singing group of the 12th century made up of, yes knights, including one called Lancelot. As they traveled from gig to gig, they had to have food with them so they could endure the long rides in the hard-wheeled wagons pulled by oxen. When they arrived in Siena they found much happiness and a round food maven, known as Guinevere. This maven served them a spiced bread known as Panforte, often eaten in a wedge shape as a dessert accompanied by a hot cup of cappuccino. This special food spawned two important events in history. One Italian knight changed his name and became a hermit. The other returned to the table at home and insisted on changing the long rectangular table to a round one. This choice created a wedge between the King, who loved Fruitcake made in a rectangular pan, and the Knight who had fallen for his new found love, the round Panforte. This, dense, fabulous, sometimes rich spiced “bread” is sought by many the world over. The recipes are kept a secret by the Siena bakers and each variation is different, yet all share the same hard to resist wonderful, flavor-filled chewy “spiced” bite. Gorgeous to share and eat. Like the Panettone, once you obtain it, it says the holidays are here! Like the stained glass of the Siena Duomo , a slice of Flamigni Tradizionale Panforte positively glows. Unwrap the paper wrapping and find a foil bag with a packet of powdered sugar. Open the bag and find a panforte. Looking like a cake sans frosting, you see every delicious morsel of candied fruit and nuts in plain sight. You “swaddle” in powdered sugar and then slice into thin, thin pieces. The first bite is better than you can imagine. Not hard, but soft, full of flavor and filled with holiday joy! Made from September to February, we have panforte in November and December. Although fruitcake and panforte are similar in the use of candied fruit and nuts, the “feel” of each is wildly different. This is one of my "look forward to" holiday treats. It is not like fruitcake or panettone. It is more like the best powerbar you have ever had! With different flavors to choose from you can slice and dice to your heart's content. Satisfying and special for you and your everyone! Shop now for Panforte! Selling like hotcakes!! |
Back-in-Stock - and different Oatmeal of Alford gluten free Oatmeal! It seems like it has been forever! The bite has changed (you can see the oats are not pinhead style) to a smoother, creamier feel, yet the distinct flavor profile is the same! Quite frankly, I was disappointed by the look of the oatmeal and feared the worst. Boy was I wrong! The flavor is the same, the texture is smooth and creamy, like you want your porridge to be. It takes a lot less time to get there, too. Fast to cook and super smooth. Like porridge should be. Not only will this "cut" of oatmeal make breakfast, it also bakes. Think oatmeal muffins, pancakes, scones, brittle, and of course cookies. And these are the oats to make it happen! Or, if you are preparing for the 28th Annual Golden Spurtle, next year. That's the World Porridge Championship held in Carbridge, Scotland. Which is a really big deal as the greatest porridge makers the world over compete to win the Spurtle! (And if you don't know what a spurtle is you should look it up! I want one now.) And if you think porridge is boring you should check out this year's winning recipes here. Shop now for Oatmeal of Alford Organic Medium Gluten Free Oatmeal! |
Cranberry Cheesecake recipe This is the year to make and have cheesecake! I first made this cheesecake for Thanksgiving over 25 years ago, along with a banana cream pie (the best I have ever made), and a pumpkin pie. And it turned out amazing. This seems like the perfect time to make Cheesecake! And the cranberry sauce goes well with mashed potatoes and turkey, too! This time consuming, therapeutic recipe is one of my all time favorites. Easy to make (after you make it a couple of times,) each segment takes time; Stirring, using an electric mixer and even artistic knife skills are involved. The result is grand! And, since everyone likes cheesecake, they will not only be impressed, they will be filled with the joy of cheesecake. Click here to make the Cranberry Cheesecake recipe |
I want to tell you a wonderful love story (#2) Once upon a time, It was Christmas in Paris, 1928. They hadn’t seen each other in years, in fact almost 38 years had passed, and in that time their lives had switched around and they lost contact. To say both were not extremely apprehensive would be an understatement. He had moved on to raise a family stateside after school, she stayed to work many jobs, eventually opening a bookstore for obscure out-of-print French literature. Flying into Charles de Gaulle had been a multi-leg trip that seemed to last forever, though the ride into 251 Rue Saint-Honoré had been quick enough to allow the 40 minute walk to the café where they would meet. He was thankful for the brisk night winter air to clear his mind, oblivious to the fact it was barely zero c out. She had chosen her seat carefully at the café table so the lights of the holiday would twinkle in her eyes and she could watch the door. She spotted him as soon as he was close, walking in a classic pea coat. She anxiously checked him out, her eyes darting around finally resting with anticipation on his hands. He spotted her twinkling eyes as soon as he opened the door. She had not changed one bit, perhaps the night light and his failing eyes contributed, or perhaps it was anticipation. He saw nothing that would ease his racing heart. As she stood and they French kissed, no wait, Faire La Bise (cheek kissing), he sniffed big and was pleased that there was no smell of contraband. “Where is it, is that for me”, she said indicating the brown package in has hand as they sat awkwardly down. He always liked that about her, to the point. He responded not answering her question but with a question of his own, “Where is yours?”. She pushed a small package with her foot towards him as he handed his package to her. Smiles erupted simultaneously. “Wow! You pulled out all the stops, Adams all natural”, she could barely contain herself as she opened the jar, a spoon magically appearing in her hand. “Oh! A box of 9 Chocolate Armagnac & Cherries from Mademoiselle de Margaux!”, he exclaimed as his nail easily pierced the cello wrapper and in one swift movement, followed with the popping sound as one of the delectable treats disappeared into his mouth. Both, simultaneously closed their eyes with joy, she with her peanut butter (peanut butter is not available here) and he with his chocolate covered cherries (they are available here). It was worth the trip! Shop now for Mademoiselle de Margaux Chocolate Covered Cherries with Armagnac! |
Fruit Great Candied Fruit is special! I believe that this year, more Fruitcake has been made at home than has been the case for more than a century. And candied fruit is in short supply. We ordered more red candied cherries than we thought we could ever sell in a holiday season and they are gone! No worries, we have other candied fruit like the candied Bargamot peel shown here. Bergamot Orange is a fragrant citrus, yellow green or green in color, and believed to be a hybrid of lemon and bitter orange. And the taste of the peel is quite unexpected! Each and every one of the candied fruit we have is delicious. Sourced from lots of places, though basically France and Italy. Browse our collection of Candied Fruit Here! |
New Products The Holiday Cheer is here, like Amarena Cherries in Wine The path of cheer starts with your eyes, moves to your nose and then your tongue. Onward to your buds and the chew. Lastly, your tummy. All these sensory systems make good cheer and have it here. This time of year there is always a lot of new stuff. This year there are more new items than ever! So here is a snippet, a preview, a smidgen, a glance, at a few of the new. Keep in mind that a limited supply is on hand for the holidays. If you see something don't hesitate. Shop now for a few of our Favorite things! |
Slitti Tartufi Truffles with Cognac from Italy! We call them truffles, but to the Italians it's Tartufi, and these are some of the darkest, most sinfully rich truffles we've ever tasted. Andrea has simply outdone himself here, using his signature bittersweet chocolate and a splash of cognac to create a ganache that is hand-formed into little lumps and then dusted with his own cocoa. They may look like a little something you take from the earth, but they taste like a big piece of heaven. In 1969 Luciano Slitti, opened Caffe Slitti, a coffee roasting shop, on a provincial highway outside the village of Monsummano Terme, with son Daniele taking care of the roasting. Monsummano Terme lies in the north of Tuscany between Lucca and Pistoia, not far from Florence. Their obvious mastery of the art of buying, blending and roasting beans, developed quite a following for the roasting house. Young Andrea, Luciano's second son, was often employed to deliver the coffee to regular customers throughout the area, mainly caffes, pasticcerias, and confectioners. Coffee and chocolate are great companions and it was during this time that Andrea came under the spell of chocolate making. In 1986 the roasting house moved to a larger space and Andrea's father added a caffe. Extra space allowed Andrea to set up a workspace of his own, for chocolate. Thanks to his passion for the careful selection and roasting of cocoa beans, and his completely homemade production methods, Andrea has gained a worldwide reputation for his chocolate. Andrea Slitti's chocolate making ability has accustomed professionals and chocolate fanciers alike to delicious and beautiful creations. His extra bitter bars are the ultimate chocolate-without-distractions experience. He also creates chocolate pralines filled with classic and innovative creams. Shop now for more of our Favorite things! |
Orange Cream Another special treat from Brontedolci in Sicily! Like the pistachio cream, this smooth, deliciously sweet, yummy, orange spreadable dessert sauce is a super duper treat. If you like that sort of thing. A spoon and a place to hide it from others is all you need. Shop now for one of our Favorite things! |
Baked Tomatoes with Salmon, Garlic & Capers Recipe This recipe adapted from Marcella Hazan's cookbook, Marcella Cucina (Haroer Collins Publishers, 1997). Check out the Baked Tomatoes with Salmon, Garlic & Capers Recipe! |
Fondue! Beaufort - the ultimate melted cheese! If you like cheese, you will love Beaufort D’Alpage. (Summer from chalets (shepherds' huts) at high altitude). The unpasteurized cows gaze at the French Alps...while grazing freely, choosing to eat what they want of the grasses and flowers of the high pasture. These Tarentaise cattle (a domesticated cow that adapted to high altitude hiking in steep and treacherous hoofing and have not co-mingled with other cows) are from the Haute-Savoie and are known to make some of the best milk on the planet for cheese. Beaufort D’Alpage is made in wheels that first remind you of Parmigiano-Reggiano and can often weigh over 100 pounds. This Beaufort D’Alpage is made by Brand Coopérative Laitière de Haute Tarentaise which is a coopérative located in Bourg St Maurice in close proximity to the famous French Alps Ski Resorts. It is these ski slopes in the winter that turn into the alpine meadows full of roughages in the spring, summer and early fall. This semi-hard cow’s milk cheese goes thru a creation process of curdling, scaling, brewing, molding, pressing, and hand work of salt rubbing in the morning and massaging in the afternoon. This process lasts up to two months. Then it is smear-ripened to create the strong flavor and pale yellow rind. Aged over 14 months which brings a more mature flavor of nuttiness, floral, beef broth notes, with herbal and a hint of hay. This AOC Beaufort D’Alpage is the best of the best, as summer alpine is the most cherished of all the Beaufort. This cheese melts easily and is known for making the best fondue or a grilled cheese sandwich. Or you can cube it up, poke it with a toothpick and drink some fruity wine! This cheese is so special we need to order over a year in advance just to get a small amount! Beaufort D’Alpage "This cheese is fantastic! We use it in our recipes instead to Gruyere, and we like to eat it fresh. It has a stronger flavor than Gruyere and has a sweet and lasting finish." -- john Shop now for Beaufort Cheese! |
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Curried Chicken and Vegetables A Pan Roasted Recipe Adapted from Food and Wine Magazine (November, 2010). With the chicken, this dish makes a wonderful entree. Without the chicken, it makes a wonderful side to roasted chicken or turkey. Click here to see the Curried Chicken and Vegetables Pan Roasted Recipe! |
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Turkey! Pot Pie Recipe! Equally easy with either turkey or chicken. Our favorite way to make Thanksgiving simple. This recipe is adapted from Marian Burros' cookbook, Cooking for Comfort (Simon & Schuster, 2003). Click here for Turkey Pot Pie Recipe! |
L'Atelier des Douseurs Traditional Guimauve Amazing French Marshmallows! A cube of the most amazingly delicious, melt-in-your-mouth traditional marshmallows you have ever tasted. Comes in a mixed-pack of flavors, including apricot, citron, orange flower, strawberry, vanilla, raspberry, myrtle, dark chocolate, cassis (black currant), mandarine, and violet. A perfect gift for the Franco-phile in your life. The best marshmallows! "These may be the best marshmallows we've ever tasted. The texture is perfect - soft & fluffy - not gummy & tough. The flavors are delicious and natural tasting, and of course they are sweet (they ARE marshmallows), but they are not OVERLY sweet. After we tried them, we bought boxes for our friends!" -- teri Order now your Melt-in-your-mouth Marshmallows! |
ChefShop Cocoa Powder! Make Hot Chocolate, Chocolate Syrup, Chocolate Milk. Have cocoa powder on hand, always. And you can add the sugar as needed. 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. STORE HOURS UPDATE: For the first time in almost two decades our Seattle RETAIL STORE will NOT be open for walk-in store shopping for the Thanksgiving weekend. There sadly will be no #19 Annual Taste of the Cakes this year. We will be here picking in-store pick-up orders and online shipping orders. Please place your orders online, and select IN-STORE PICK-UP for your shipping option if you want to drop by to pick up your order. Our roll-up door (in our parking lot) will be open for pick-up orders only. Regular IN-STORE holiday hours will resume Tuesday, December 1st. | |
Last week's Big seller! Amazing Gold Medal Award winning French Olive Oil! This is a wonderful oil. It embraces a solid French blend and flavor profile that is distinctly Chateau Virant. Smooth, with a punch of a perky oil. It is a good oil. Add distinct character to your salad or your pasta. To the nose, it is wild and full of olive and is super tingly to the inner nostril hairs. The color is a light yellow green, without any dark shadows or edges on the spoon. To the tip of the tongue, there are some great wonderful soft touches. It feels good. The flavor of the oil is distinct and you can taste it here with just a touch. Full of richness, a mouthful will surprise you. It starts like a nice French oil, buttery and vapory and just as it disappears there is an explosion of olive and just before, if you pay attention, your nose will tingle again, and then you will get this, almost an assault, a large push of tickle, actually a massive tickle that makes you cough. Some might think it is a peppery finish, which it is, yet it is not an Italian peppery kick. It starts so round and finishes with a great olive cloud. The punch is the surprise and the flavor is so special. This is the best this oil has been in forever! Chateau Virant Famille Cheylan, AOP Huile d’Olive D’aix-en-Provence, is the Concours Général Agricole, Médaille d’OR (Gold Medal) winner, Paris 2020! Shop now for Chateau Virant! 
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
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Store Hours If your order has been confirmed as "ORDER 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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Holiday Two Chocolate Bark Recipe Another perfect, home-made holiday gift. This recipe - from our friend, transplanted New Yorker and cookbook author Jean Galton - makes a colorful and festive candy that tastes just wonderful. By using a chocolate thermometer to make this bark, the chocolate is tempered and will stay shiny and firm at room temperature. If you wish to do the bark without a thermometer, simply store the chocolate in the refrigerator. Cranberry and Wild Blueberry Pie Recipe Roasted Fennel Soup with Cranberries & Hazelnuts Recipe From La Cucina Italiana Magazine. This is a good Thanksgiving starter. |
| See what you missed in previous Newsletters |
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Love Story, Fruit, Nonnettes, Praline Panettone! Capers, Cherries, Flakes, Luxardo Buttate La Pasta, Fermented, Pollen, Blossom |
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