|
A few of our favorite foods of the year and more at chefshop.com/enews |
 |
|
||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Spoons of Chocolate They look like spoons, albeit in need of a polish. Think the ultimate in adding chocolate to your coffee or hot milk, just with the dip and swirl of your spoon! Or, consider a nice chocolate or vanilla pudding eaten with a spoon of chocolate. What a simple luxurious delight!! 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 using almonds, hazelnuts, coffee, tea and other flavorings. Rectangles, squares, balls, and cups of dark, milks, and white chocolate are the result, each creatively decorated with the likes of contrasting chocolate and even gold leaf. These are some of the most beautiful and delicious chocolates that we've ever tasted. Wrapped in Andrea's signature, cream colored sleeve and brown and gold ribbon, they will make a great gift for the chocolate lover in your life. Shop Now for Slitti Chocolate Spoons! |
Koji the harborer of happy spores I suspect that those who say Koji is not magic don’t believe in magic. Even when they see it right before their very eyes. For some things in life, explanations are only there to take the fear away from that which cannot be explained. Koji was crafted 9000 years ago, most likely under another name, in an earthen jar in China and it has been a staple of food alchemy ever since. Just not so much here, at least not until recently. To many it is the newest food rage. In fact, it is not a food, but a tool that harbors amazing little workers who can transform and change how and what we eat in ways that would never seem possible. There is a lot of science in Koji. Papers have been written about the subject. Some are “dry” and long winded, and some so crusty they seem fermented themselves. If you are interested, read the book “Koji Alchemy” by Rich Shih and Jeremy Umansky, from your local bookshop. It is relatively new and quite a spectacular read. If you want recipes for Koji, this "cookbook" is the place to get them and understand “it”, too. This domesticated mold was originally derived from a toxic mold and, before people start writing us, it is not toxic now. This mold has a long history of making amazing food and alcohol. Koji is a million spores, a thousand knives, cutting up the cells of proteins to make a better eating experience. Perhaps the best thing about Koji is that it inspires you to explore in the kitchen. Throw out preconceptions, what you thought is true goes by the wayside, and spread the love of Koji on your meat, your veggies, your meals, so that life is renewed, optimistic; and a place where change can make things taste good at the same time as being the same. Think of it as mold that is your friend and not your enemy. Once you get to know it you will find it can make your life better. And once you get used to it all, pretty much it will seem normal, like a friend that you always wished you had. Yes, it is different, but that is ok. It is that difference that we all enjoy when it comes to enlightening our palates. It truly is a great way to expand our life and make our tongues happy! Transform the mundane to the insane. To start, use Koji on a steak, or really any protein of your choice, by taking the rice (the vehicle to carry the spores) and grinding it up in a blender to make a fine powder. Then rub on your meat. You can add spices, salt, really most everything you normally do that is dry; whatever flavors you’re used to. Place on a rack over a pan, for 48 hours in the fridge for good results. Really that is it. Scrape the koji crust off and rinse. Cook as you normally do, just a little shorter. The use of koji with food is really about the fifth dimension, changing the composition so your taste is rewarded; it is magic! Think of changing and making food better with just a little koji dust! Keep in mind, doing it correctly keeps you safe when dealing with raw meats. Use an established recipe first. Shop now for Dry Rice koji! |
It is aged magic! Black Vinegar is different than other vinegars. Not just because it starts with rice, like Sake, it is the fermentation process that makes it different. Wine vinegars start the process where the sugars of the grape juice is converted to alcohol. To ferment rice you must first convert the starch to sugar. Then the mold koji (Aspergillus oryzae) is added. Several enzymes are produced and break down the starches in the rice to make simple sugars which are then fermented by the yeast. Making a fermented rice mash (moromi) of the highest quality creates the best black vinegar. This process takes weeks. Black vinegar has some acetic acid like other vinegars and it also is rich in citric acid. The citric acid cycle, the TCA cycle, the Krebs cycle, is a central driver of cellular respiration. Cellular respiration is a process that takes place in the cells of organisms to convert biochemical energy from nutrients into adenosine triphosphate. Or energy. It is this energy created from the citric acid cycle that is good for our brains and immune systems. In one study, moromi has been shown to have anti-tumor action. When black vinegar is aged it takes on a rich, almost smoky exterior. To the nose, it is a tingly vinegar acid without the linger or the wrinkling of the nose effect. Though many say Balsamic Vinegar and Black Vinegar as similar, I can not find, in the flavor profile, any similarities at all. To the sip, the vinegar flavor is familiar, yet to describe it, it is indescribable. It changes each time you take a small taste. It is a smoky feel, and it is more than a smoky flavor, is has hints of grapefruit and some earthiness, as well. The acetic acid keeps you from taking big swills as the back of your throat will tell you with a big ping and some eye scrunching that it is a vinegar. Though many sip this vinegar for their health (in small quantities), when this 5 year old aged black vinegar is added to dishes it seems to add the fifth element of interesting twists to your palate. Together with soy sauce it can add a familiar taste to stir fry, as a dipping sauce for dumplings or added to a bowl of noodles. But it is not just for Asian dishes, you can experiment with this wonderful flavor in marinades, grilled summer vegetables and with proteins like fish, shrimp and pork. Black Vinegar of this quality is rare indeed. A taste that grows on you. The first taste might not be what you would expect. The complexity of the flavor though is remarkable. Shop now for Organic Black Rice Vinegar! |
The Mixed drink year! Tequila, gin and whiskey are the winners this year in 2020. And bitters of all kinds have done well to mix it up. Adventure has been the way at home when it comes to mixing drinks. Without the fancy local eatery or bar, people have been adventuring beyond their comfort zone. Check out all of the bitter options we have here. Bitters are not just for cocktails. In fact, historically-speaking, before the prohibition they were a standard part of every pantry - and used extensively in cooking and baking. Bitters add a flavor and bitter component that make many dishes sing! They include aromatics, citrus, and other unique flavors you just won't find anywhere else. But we don't just have bitters either, we have syrups, cherries, and more! Shop now for Bitters! |
Oatmeal Unique flavor easy to make and not gloppy! 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! 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 bakes, too. 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 the perfect Oatmeal! |
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 from one brand to the next! These are truly good tomatoes. Shop Now for Posardi Sardinian Whole Tomatoes! |
Bigoli nobili One of the best pastas on the planet! This is the pasta that reminds you that one can take the same 2 ingredients (flour, water) and make it extraordinarily amazing. Bigoli is a traditional pasta from the Veneto region of northeast Italy; references to bigoli date from the mid-1400s. In 2002, Pastificio Sgambaro reintroduced its bronze-drawn bigoli in three versions: Mori; Bianchi e Sottili; and al Radicchio Rosso. They gave these amazing pastas the name "Bigoli Nobili" to pay tribute to the best culinary traditions of the Veneto region. About the size of spaghetti, Bigoli takes its name from the extrusion press used to create it. Sgambaro "Mori" (dark) is made from the best durum semolina grown in Italy; it's slightly darker and denser than most pasta, and its surface has a rougher texture, perfect for encouraging sauces to cling - and the taste is sensational! Shop now for Sgambaro Bigoli Nobili Pasta! |
Italian Fennel Pollen It's like a kitchen drug that's legal! My supply is long gone; my sister stole my secret stash. It was old but she didn’t care. Like the Tabasco Crazy, she is Italian Fennel Pollen Wacky; she, who puts it on almost everything. Eggs in the morning, eggs at night, fish, pasta and even popcorn! I have to admit, like a drug, once you start to use it, it's like it saved your life! Fabulous on fish or grilled vegetables, the standard recipe is fennel pollen chicken. It's so easy it transforms mundane chicken to the insane. (See note about my sister above.) And all you have to do is add fennel pollen to the mix of salt and pepper! It’s that easy! Shop now for Italian Fennel Pollen! |
Murakami Syouten Kokuto sugarcane from Hateruma Island Perhaps the most lovely sugar in the world available today. This sugar is from the southern most island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei. This small island is just 1270 hectares (3138 acres), or 4.9 square miles. In comparison, Orcas Island (an island just north of Seattle) is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours. The island is a destination for holiday makers and is known for its relaxing island life. It is also here that this very special brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice. Sugarcane is one of the healthiest foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immunities. It is rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids. Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is known for preventing high blood pressure, arterial sclerosis, and keeping you calm. Kokuto can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits. Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and production methods are used. Just seven of the islands grow sugar cane. To taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect from sugar. It is almost savory, with hints of molasses, earthy tones, and even a rich subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints. It is most often used for savory dishes like noodles soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar. How great is this? Pop some sugar and get healthy! Shop now for Murakami Syouten Kokuto sugarcane from Hateruma Island! |
Casa del Grano Malloreddus Pasta with Saffron! Malloreddus is a small pasta shape from Sardinia. Made with water and semolina flour in plain or saffron dough. The name has Latin origins from “malleoulus” meaning small morsel. Or, it is also believed the origin of the name comes from the word malloru, meaning bull, and that malloreddus means calves, and the shape is like the calf of a leg. No matter, this pasta is traditionally hand made in homes by taking small, rolled dough in 15 cm pieces and pressing and rolling it against the bottom of a basket made of wicker. This method gives the exterior a ribbed look while being pressed by the thumb and as it is pressed it is rolled into its shape. This shape is sometimes referred to as “gnocchi” in Italian and “cigiones” in Sassari. There are many dishes you can make with this shape. Robust, simple, full are how they all sound. Think olive oil, bacon, peas, Parmigiano-Reggiano, fennel, sausage, tomatoes, garlic, basil, saffron, etc. Any of these ingredients can make a wonderful dish! With a little bounce in the bite, a space to hold flavor and an exterior that grabs the sauce. What more could you want in a pasta shape? And one with a history and full of tradition! Shop now for Casa del Grano Malloreddus Pasta with Saffron! |
Authentic and easy! Chai from India! Seattle-based entrepreneur, Jillu Zavieri, founded Jaipur Avenue after returning from a trip with a friend where they prepared a very authentic tasting chai from a packet – not from scratch. It was that moment, while relaxing after a long hot day on safari, that the idea of making and importing such an easy, yet authentic tasting chai product was born. After many tweaks – mostly around the sugar content – Jaipur Avenue was launched. Jillu now has seven different flavors of Indian Chai tea under her brand, including Original (Marsala), Saffron, Lemongrass, Ginger, Vanilla, Cardamom and less sugar Marsala. All are unique, and all are delish. Jaipur Avenue Chai from India is made with less sugar than many of the commercially available or pre-made chai. Shop Now for Chai from India! |
Pasta and Tuna and Capers Recipe! So incredibly simple and easy to make. Boil water, cook the pasta, heat the oil and capers, add the pasta to the pan and crumble the tuna on top. Perfect when it's just you and a good book. Or a table of two. Click to see the Pasta Tuna Capers Recipe! |
Whiskey Barrel Aged Haku Shoyu! This shoyu is first brewed using traditional shoyu making methods of the Mushiro Koji process. So Haku starts with exceptional shoyu. Then the shoyu masters age the shoyu in Japanese Whiskey barrels made from Mizunara Hard Wood, a type of Japanese Oak. When customers come into the shop they are amazed that you can taste the shift that is made by the whiskey barrel. This traditionally fermented and aged Japanese shoyu is amazing. Delivering umami and that special something, all in one bottle. If you like quality shoyu, you will like this one hands down. The flavor is not overbearing, but delicate with a touch of sweetness, that gives it just that little bit of extra touch that is amazing. A must have, for sure! Shop now for Haku Mitzunara Whiskey Barrel Aged Shoyu! |
Cracked Cocoa ...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. Not just any bean, however the beans are fermented and dried and then roasted before cracking up. And these are special; coved 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 wellbeing and happiness, it still doesn’t mean you should eat them. These “healthy” reasons are all good reasons to eat them, but if it doesn’t taste happy, why would you? We have always loved cocoa nibs (add them to baked goods to get crunch and a hit of chocolate) and caramelized cocoa nibs (add them to baked goods, top ice cream, get crunch). These Cracked CaCao take the nib to the next level. More fun to eat out of hand, sweeter and better for your happy brain. To the eye, they are bigger, clusters of nibs of varying sizes. To the nose, it smells like the shell of cocoa bean and a hints of the unknown. To the mouth, it is interesting. The bite is firm, while still being chewy. The feel is almost sharp, perhaps more edgy than sharp, and finishes with a dryness and bits to find and push with your tongue forward to your front teeth (to bite with a crunch). The flavor is like the nibs of cocoa. You get an extreme chocolate dryness of a 100% bar, without the excessive coating of all your senses. Instead, you have a myriad of flavors, not one so clearly defined over another. Cooked in bourbon, sugar and spices makes these coco nibs on steroids. And each morsel is slightly different than the next! Crunch a morsel with your molars and then spread the ensuing bits across the cavity of your mouth with your tongue and you will get sweetness - maybe cinnamon, rich cocoa, weirdly sometimes citrus or is that the bourbon?! How can anything so small and precious entertain so well? These are the most fun I have had in ages! They are not too sweet, just a cool refreshing little treat! Shop now for Markham and Fitz Cracked Cocoa! |
Piementon Sweet Hot Paprika 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. Use Pimentón de la Vera in all the ways you normally use Hungarian paprika and savor its depth of flavor and smoky complexity. We especially love Pimentón de la Vera on Roasted Chickpeas - a delicious, healthful snack. Pimentón de la Vera was the first chile pepper product to be granted a Denominacíon de Origen, or controlled name status. Family history and expertise are the soul of Pimentón "la Dalia," a company that has long honored the land, its people and their traditions. Shop now for Pimenton de La Vera Sweet Smoked Paprika! |
Daimyo Binchotan Winter camping has some bonuses (for photography), less people, clear air, fog, rain, really good weather drama if you are willing to suffer. Staying warm and cooking at the same time is a challenge. This year I am thinking a larger than normal binchotan pile could bring some joy. Koreans, like the Japanese, have a long history of making Binchotan - almost as long as the Japanese. They follow a similar method made famous by the charcoal-making craftsmen in Wakayama prefecture in Japan. Binchotan Daimyo is made from the hardest and highest quality oak branches in Korea and then baked in hand-built clay kilns at 1200° C. The technique is called Pyrosis and involves limiting the amount of oxygen inside the kiln. As a result, the carbon is captured inside the wood, creating a charcoal that is 90% carbon at completion. The charcoal is also rich in the minerals potassium, magnesium, calcium and phosphorus. The Korean style and Japanese style are slightly different, however. The Koreans use a larger diameter branch that is more mature and has more mass. The extra size means they can bake it longer resulting in a larger, longer burning charcoal - preferred by many. It's important to understand that Binchotan, or White Charcoal, is not actually white. It gets its name from the process used to quickly cool the charcoal when it's removed from 1200° clay kiln. Charcoal craftsmen shovel a mixture of sand, soil and ashes over the lava-hot charcoal to lock all of the benefits into the wood - which is why it is a 90% carbon, mineral rich, slow burning, almost smokeless and nearly flavorless source of fuel. Binchotan is the favored charcoal for many of the finest Japanese chefs - and, I would argue, it should be yours as well. Clean-burning with a consistent and even heat; no more fumes and no more refueling in the middle of your grill-session. It will take some adjusting, but once you do, whether you are grilling at home outside or camping, you will never go back. One case will last many days out on the camp site -- I promise. Shop now for Korean Binchotan! |
Rice Bran Oil High Smoke, Non-GMO! 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. USAGE SUGGESTIONS: 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. BENEFITS OF NON-GMO RICE BRAN OIL: High Smoke Point: At 485 degrees, it is higher than either peanut oil or grapeseed oil, preventing fatty acid breakdown at high temperatures. Its light viscosity allows less oil to be absorbed in cooking, thereby reducing overall calories - many of our chefs have reported using about half the cooking oil they used to use, due to the fact that Rice Bran oil is so thin. Non-GMO rice bran oil mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value. Almost no flavor: Which means it mixes well with others. Will not impart flavor to foods, letting all the other ingredients shine though. Amazing "I tried the oil for the first time Using it to fry salmon. The skin came out so crispy and not oily at all. Usually the fish sticks to the pan but no sticking this time. There wasn’t any heavy oil flavor like olive oil, canola etc.. has when used in high heat. I’m buying everyone this for Christmas! You will never go back to any other oil after you use this!" -- ck Shop now for Rice Bran Oil! |
ChefShop Cocoa Powder! Warm your heart as things call down. Make something chocolate. Love this Cocoa Powder " I use this in baking and put a little in my chocolate smoothie every day. I've tried others, but this is my favorite." -- april 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. STORE HOURS BACK TO NORMAL: Monday thru Saturday: 10 to 5 Closed Sunday. Please let us know if you would like a private shopping time and we will do our best to accommodate you. We now have multiple air filters running 24 hours a day now. Please keep in mind we are limiting the number of people in the shop at one time. | |
Just arrived - Back-in-Stock! All things Hawkshead WE love Hawkshead Relish! Everything is fantabulous! Almost everything is back! Shop now for award-winning Hawkshead Relish! 
Give the Gift of Love through Food for 2021
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 Friday 10 to 5, Saturday 10 to 5 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 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 |
|
Plumped Ginger-Caramel Shrimp Recipe Adapted from The Splendid Table's HOW TO EAT SUPPER, Kasper and Swift. Random House, 2008. Our friend Ann loves this recipe. It is easy and the family eats it up. Beets with Goat Cheese & Walnuts Recipe Somehow fresh Goat Cheese and Beets just go so nicely together. Something about the sweetness of the beets together with slightly acidic, pithy taste of the goat cheese creates a perfect flavor balance. Add the slight crunch of the toasted walnuts and you have a perfect combination. We made the dish as a vegetable side. But you can add a little more dressing and serve it on a bed of greens or butter lettuce, and you have a side salad. Many chefs add chunks of avocado -- to add a little more anti-oxidant punch. Avocado Orange Salad Recipe We made this for company the other night and it received many compliments. So very bright and fresh looking. Perfect on a hot summer day - and quick to make. |
| See what you missed in previous Newsletters |
|
Recipes from Friends Gifts Lighter Than Air, 100-Yr Balsamic Shipping Included, More Time to Panic - Ground Shipping Cut-Off - Stocking Stuffers |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |