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It is January and that means diet food! Though this past holiday was disrupted, I still managed to eat a fair amount of sugar, a ton of chocolate and gluten. And the smallest amount of panettone ever in the last 15 years. Normally I sample every single panettone we get and beyond testing (we try one of every single cake we bring in for quality control, every year cakes are a little different!) I would sneak bites of this and that flavor. This year with no sampling in the store, I was able to control myself! Though now I am looking forward to the Easter Cakes, called Colomba, to make up for my lack of panettone indulging. With all the happy holiday eating (and feeling bad about the world extra eating) I gained weight and don’t feel as chipper as I would like. Of course, exercise helps to keep the blood flowing, though it is more important to slow the flow of intake! So, I am a week late starting my dive into “diet” food. I have started with soup. Chicken stock is made and I then added potatoes, cabbage, garlic, onions, leeks, carrots, ginger, celery, salt and pepper. It is basic, fills the home with a warm comforting smell and can be nibbled on when the desire for a chip or chocolate craving hits. Tuna fish salad sandwich (without the sandwich) is another food that is great for change. Simple to make (make it in the storage dish for no clean-up) with mayonnaise, a splash of olive oil (if the tuna you choose doesn’t have oil), cucumber for the texture crunch, something hot, yuzu kosho red is what seems to work well as it adds a touch salt, and a sweet relish. For me a lot of relish, though I am thinking maybe something different than relish in the future. Of course there are haters of relish and I say "fine" to them. (Actually I say make your own then.) A spoonful of tuna fish or more can satisfy protein cravings and minimize the desire to eat a 2 pound steak. And of course, the best food to start the day, as Graham Kerr, “The Galloping Gourmet”, told us across the dining room table, is oatmeal. As Graham said, eating oatmeal first thing gets the body going, burning calories to digest and keeping us full for hours! He also said that this ritual for him helped him lose weight, get healthy and change his life! Though many of us have a hard time eating oatmeal flakes which, when water is added turns to glop. That’s why we prefer pinhead oatmeal and the medium cut, as well. It is not just the cut, it’s how it stays and sticks together when it is cooked and the flavor. Once you get used to an oatmeal flavor or texture that you prefer, it is probably the one you will always want. Oatmeal of Alford has converted a lot of oatmeal lovers to their way of taste...and even though the mill burned down and hasn’t been rebuilt, Alford is back and the flavor is just like it was. Perfect! See Oatmeal of Alford Stone-Cut and Medium Cut and Recipes, too! |
Organic Pinhead Oats Stone Cut from Scotland Wonderful for overnight oats "This is an excellent oatmeal. It does cook easily as noted in other reviews; but I like to cook the Alford Pinhead Oats overnight - either in a crock pot or an Insta-Pot. I include 1/3 cup Pinhead Oats, 1 sliced apple, raisins, a sliced date, and some spices (cinnamon, cloves, cardamon). Add 1 1/3 cups water and let it cook slowly. In the morning I sweeten it with coconut sugar. A great way to start the day!" -- john Food & Wine talks about Oatmeal "Most oats resist quick cooking. Now Scotland's The Oatmeal of Alford is offering stone-ground organic pinhead oats that are slightly smaller than steel-cut oats and cook to a nutty, risotto-like consistency in only 20 minutes." This oatmeal is amazing "I never thought I'd find oatmeal that surpasses my love of steal cut oats, but this is not only tastier, but also cooks faster. Love it with toasted almonds and berries." -- jennifer Am I back in Scotland? "Reminds me of B&Bs in Scotland. Easy and surprisingly quick to prepare and almost toasty/ nutty. If you do toast them before cooking for a few minutes in a 325 oven or on the cooktop in a heavy pan, they are very nutty and extra flavorful. Add raisins or other dried fruit just before they're done and you'll have a wonderful start to your day." -- deHart Must buy for oatmeal lovers "Excellent oatmeal! Lovely oaty taste and cooked up beautifully." -- amanda Addictive "Was not the biggest fan of oatmeal until this stuff. It's fantastic! Stovetop instructions work well, although we sub out some of the water during the initial cook, and sub in the same amount of milk after cooking and just prior to serving. Five minutes has not been enough cooking time, but it's worth every extra minute and every penny!" -- eric Shop now for Organic Oatmeal of Alford Stone Cut from Scotland! |
Real Oatmeal: Morning, Noon & Night Scottish Stone-Ground Pinhead Oatmeal of Alford Every list of “super foods” has oats near the top. You’ve seen the commercials - eating oats is known to lower cholesterol and improve cardiovascular health. Oats are an excellent source of fiber. They even help stabilize blood sugar - at any time of day. You may think of oatmeal as a bland and gummy porridge, but Oatmeal of Alford is nothing like the rolled oats most of us are familiar with. We have something much better in mind: delicious, nutty-flavored oats with a wonderfully toothsome texture. And did we mention high-fiber and organic? This is the pinhead Oatmeal of Alford; organic, stone-cut, pinhead oats from Scotland. Not only does oatmeal provide exceptionally efficient fuel for the body, but the Oatmeal of Alford is really delicious, plain or dressed up, in any number of ways. Of course, these pinhead oats make exceptional oatmeal for breakfast, but, they’re also versatile enough to be part of a whole host of other dishes, from salads to desserts. The Secret of the Oatmeal of Alford The unusual flavor and texture of these amazing oats may be attributed to the final drying process, carried out in the old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today. The oats are dried in the kiln for four hours, during which time they’re turned twice by hand shovel. It is this very specialized process, perfected by the miller, which makes the flavor and texture unique. The distinct oat grains are then stone-cut into small pieces - smaller than Irish "steel cut" oats - thus the name “pinhead.” Unlike “old-fashioned” oatmeal, they’re not steamed and rolled flat. As a result, hot cereal made with pinhead oats has a texture that we’ve heard described as "risotto-like," as well as a nutty flavor quite different from cooked rolled oats. Alford's pinhead oats hold up well to cooking, retaining their shape and taking on a pleasantly chewy texture - as opposed to the typically "gummy" texture of rolled or even steel-cut oats. Oatmeal of Alford is a breakfast you can sink your teeth into! Delicious Ideas for Breakfast...click below to read the ideas beyond breakfast! Read the whole Real Pinhead Oatmeal Morning, Noon and Night Article! |
Tuna in cans and jars! Tuna. Far from the tuna we grew up with, tuna in a can or a jar here is an amazing food all on its own! It is so good that you can eat it straight from the can (or jar) and feel completely satisfied! Not just for lunch or an afternoon snack, it can be dinner, too. Tuna like this is so good, recipes are made around it! Simple is easy! Imagine a wonderful straight pasta like spaghetti cooked el dente and added to a small frying pan with olive oil, capers and a touch of smooshed garlic. Tossed all together to coat and then crumble tuna over the top! A hot pad to hold the pan and a Hallmark movie about a chef who falls in love with the barista next door with a kid...and life is simple again. You can never have enough tuna in the pantry. And like a good olive oil or vinegar, you can never have enough! Each one plays differently in your recipe's make-up. Shop now for Tuna Fish! |
Oatmeal - Gluten free Organic Medium Cut Unique flavor - Porridge and easy to make! 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 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 Oatmeal of Alford Organic Gluten Free Medium Cut Oatmeal! Porridge style! |
#5 Spaghetti This amazing and fabulous pasta has the perfect bite and fits every classic recipe calling for straight pasta! Every pasta we carry is good. And each one has a reason to have. This is delicious pasta! You will be very happy to chow down on this or any shape from Sgambaro! Shop Now for Sgambaro Spaghetti #5 pasta! |
Pasta Tuna Capers recipe! This is a standard around the warehouse. Quick to make and always good. When artichokes are in season -- you can use the fresh hearts. Click here for the Pasta with Artichokes, Capers, Tomatoes and Tuna Recipe! |
Just another love story, This is a love story.... Not a Hallmark one where the boy gets the girl (or the girl gets the boy) in the end. It is more about the story of friends, who once were close and came together a lifetime later, not to reminisce, but to catch up and fulfill a curiosity. It all started like all budding relationships, hours and hours of conversations about nothing and everything. Growing and learning about life and at the same time building a friendship that would last a lifetime. And then college, life, jobs and they lost contact. She ended up pursuing the arts, painting and then opening a gallery in Paris. He ended up working for a “Museum” in D.C. His work involved a lot of travel, including Paris. And on two of those trips they had dinner and though the spark was still there, it was rough and uncomfortable. His real job, though he never told her, was being a spy. And that had kept them separate. Now that he was “retired” he was slowly contacting old friends to see where their lives had taken them. She was his focus now that February and her birthday on Valentine's day had arrived. The weather had shifted and the temperatures had dropped allowing him to wear a trench-coat and Fedora. He loved Paris, but it was an international city and you never knew who you might run into. He had contacted her and she had agreed, with trepidation, to meet at a quiet Café near her gallery in the Montmartre. It was a grey day with the chill coming down from the north and threatening rain. He arrived early, the place was quiet with just a few patrons. He chose a table where they could speak without being overheard. And he chose a table with his back to a wall and where he could see the entrance. Old habits die hard. He fidgeted, tapping his toes, with the worry that he might not recognize her. And then, walking in as always, looking taller than her actual frame, she looked the same as if she was still in her teens. His heart stopped and restarted a couple of times. She held back her smile, but for only a moment and, as she sat, she passed him a blue box with a red stripe. She explained it was an amazing chocolate filled with Cherry and Armagnac from a place called Margaux, south of Paris about 600 klicks. She explained, as he opened the box, to put the whole cherry with the bumps on your tongue, and bite down so all the liquid, cherry and chocolate combine into one heavenly bite. She quietly said it reminded her of him. He had brought her a Organic Pinhead Oatmeal (for her Scottish husband) and a jar of Hawkshead Westmorland Chutney for her (a very personal reason). They talked for hours about what they had been doing, about family, kids and how life was today. He (and she) were pleased with the ease for which they had been able to step back into a comfortable space. They said goodbye, with the bonds from so long ago still intact. Shop now for Mademoiselle de Margaux Chocolate! |
Dark Chocolate Covered Candied Orange Peel Yes! Back-in-Stock! Candied fruit is a wonderful candy. One can justify the consumption of the fruit, because we know fruit is good for you. When you surround it with chocolate it just doubles up on the goodness factor, as we all know eating chocolate is an essential daily vitamin. Thus, the soft bite of the candied orange enrobed in chocolate is just plain wonderful! Shop now for Dark Chocolate Covered Candied Orange Peel! |
Pasta Recipe with Pesto, Green Beans and Potatoes This is a classic Italian pasta dish - perfect for the early fall when the potatoes and beans are coming into the market and you begin to have a hankering for heartier fare. Although it is traditionally made with Fettuccine, any pasta will work. In this case, the recipes calls for walnuts, as well as pine nuts. If the pesto becomes too thick, you can use some of the pasta water to thin the sauce. You should be careful to add the liquid a little bit at a time - after you have combined the pasta, pesto and veggies together. Click here for the Pasta with Pesto, Green Beans and Potatoes Recipe! |
Rigatoni Italian Pasta Sgambaro! Traditional rigatoni pasta - large tube pasta - drawn through bronze, so that the surface is rough, and ready to take whatever sauce or stuffing you give it. Just like when you were a kid - but better. Made only with locally grown, certified Italian Durum wheat. Shop Now for Sgambaro Rigatoni Pasta! |
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Basic Victoria Sponge Recipe! Starting with the Basic recipe you can make a great sponge! Technique is important to a successful sponge. Click to see the Basic Victoria Sponge Recipe! |
Sometime you just want a strawberry jam! Peanut butter and jelly. Most of us grew up with it. The go to sandwich made with Wonder Bread for much of our grade school life until we hit puberty and high school where cool was not a peanut butter and jelly anything. Today we skip the bread and the combination of peanut butter and jelly, split them apart, otherwise known in hip terms as “deconstruction” and a term that is no longer cool either.... Peanut butter in your milk shake and it is a "protein" shake and it makes the ice cream healthy for you. Or, for dinner when you are trying to cut your calories (and too lazy to make anything) peanut butter with an apple is easy. And bread is now a delicacy when you bake it yourself, slathered in a couple of tablespoons of protein butter and made from an "exotic" flour called whole wheat that you got at the grocery store. And jam is no longer jam or jelly. We know now that marmalade is different from jam or jelly or conserves or even a fruit spread. And this is a good thing! There is no denying that there are a million great fruit-based spreads out there. Finding ones you like is both, easy and difficult. When you crave for a jam any one will often do. If you have time, though, and you’re not traveling, having one on hand that is outstanding is an important job to succeed at. As many of you know, the Abricot (Apricot) jam we sold out of a month or so back, was divine. One giant spoonful and you were in a happy place. It took on the apricot and made it crazy delicious! When it comes to strawberry there are a zillion of those. And these days they are often more jelly-like than jam smooth. Some tout big chunks of berry, which quite frankly ruins the spreadability of the jam. It is like spreading jam with speed bumps. And many are sickly sweet, and not in a happy, sugar kind of way. More like a bad taffy that is stuck to your teeth way. And then there is this Fraise (strawberry) jam from the same people who make the Abricot! It tastes like strawberry, like you want it to. The morsels that are left are not visual chunks or bumps. Instead, they are like packets of strawberry explosions. Or, are they more like a bite of strawberry flesh you are eating? In any case, the jam is sweet, of course, with sugar, yet when you are done with a spoonful, it is the flavor of strawberry that remains. This Strawberry Jam is like what you remember and want it to be. It is worth always having on hand for the daytime and for the late night saltines, peanut butter and Fraise jam. Just like what I used to do in high school. Great strawberry jam!! "OK...it is not as good as what my mom made many decades ago, but leave it to the French to make fantastic, wonderful strawberry jam. As an expert I highly recommend it. I just ordered some more so I can give some to my mother-in-law. Great stuff. Get some before they sell out again." -- john Limit 2 jars per order. Extremely limited supply until the next production. Shop now for La Trinquelinette Strawberry Jam! |
Sometimes unrequited love is worth it. French Apricot Jam For many of us apricots are a “yeah, whatever” or “never touch ‘em” and others can’t wait until May or June when the first of the apricots are ripe on the tree. (This is really a sweet year here for apricots.) A great fresh apricot is like candy. Hard to comprehend when our first taste of an apricot is a dried one, tart and chewy and quite unappealing. So we think, why bother.... So many foods, when you have them fresh, as close to the earth as possible, picked-at-their-peak, can be mind blowing good. Like fresh apricots. And sometimes, those foods can be transformed, placed into a jar and come out just like you want them to be. Freshly delicious! And that's what we have here. This Abricot fruit cooked in a copper cauldron with brown sugar, where time and patience make all the difference. It is amazing! It tastes like fresh apricots, though never sharp or sour, and it is like a spoonful of a sweet treat. The flavor of apricot, the way a freshly bitten fruit would be, is all there, swelling like a balloon rising, the smoothness of the flavor envelops all the senses, with the right cheek filling more than the left and then the tongue feels the weight of the flavor. And then suddenly you realize the physical being is gone, and all you are tasting is the memory! And what a memory! It is splendiferous. It is indeed spoon ready, and perfect for a croissant, sourdough bread, scone, oatmeal, cheese, pork chop and chicken. And of course crépes! Limit 2 jars per order. Extremely limited supply until the next production. Outstanding! "I’ve always been a “strawberry” flavor loyalist. My father used to love apricot jam....I decided after visiting Paris in 2019 (thank goodness we went when we did) I’d give this apricot jam a try. Far and away the best quality and flavor....went back to reorder and was too late. Sold out. Says it all right? I used it first on a fresh baked lemon ginger scone from a local Seattle area bakery. Have it on pre-order now. ??" -- susan Shop now for La Trinquelinette Apricot Jam! |
From Jacques Pépin Crêpes “Confiture” Recipe See Jacques Pepin make this recipe and get the recipe here. And if you go to his site you can see what he is doing to enhance peoples' lives thru food. From Jacques: "I always had crêpes as a child, and made them countless times for my daughter and granddaughter. There is nothing easier than making crêpes. I put a piece of butter to melt in a skillet, and by the time that butter is melted I have mixed enough milk, flour, and an egg to make half a dozen crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious." See Jacques Pépin's Crêpes "Confiture" Recipe here! |
Spécialité de France Chocolate Covered Walnuts For many years after our initial taste test I had only had product that had expired eons ago. Usually because someone found a box or two hidden in a nook or cranny in the shop. And even though they were "tasty" and enjoyable, they didn't sing to me. Then last year I "mistakenly" opened a "current" box and it all rushed back to me, even more so, these are like treat heaven! With a wonderful soft bite combined with a nice walnut crunch and definitely not too sweet. It is chocolate in a pure sense and dusted with chocolate cocoa powder. They are perfection! This is an indulgent calorie that is good for you! Nuts and Cocoa! To die for! "I have an irresistibility index I apply to chocolate. How long does it take to stop eating without painful self denial? For all of ChefShop’s remarkable collection of dark chocolates, for the Pralus bars, the Margaux cherries, the Arriba couverture, the Slitti bars, the Quadrotta, the Cleopatra pearls, the irrestibility index is way above average. But for the chocolate covered walnuts, it is off the charts. To stop, lock yourself in another room." -- victor What a special treat! "I love chocolate and I love walnuts, especially when toasted so I thought I'd give these a try - so glad I did. They arrived a little melty (hot in Texas), but I put them in the frig and later in the day I sampled one of the best nut confections ever. The chocolate is not too sweet and with the crunchy walnuts, this is a perfect after dinner bite." -- kim Shop now for Domaine de Bequignol Chocolate Covered Walnuts |
Parmigiano-Reggiano Summer The crystals of tyrosine multiply after two years and keep appearing in this science experiment (that’s what cheese is!) of proteins and fats trapped together amongst like kinds (of other fats and proteins) in a conglomeration called cheese. And as they get together, after time, they start to unravel and in the process create these wonderful tiny pockets of crunch. And this is really good for you, by the way. And you won't find it in a younger cheese! Proving once again that sometimes age has its benefits! Perfect for you to share with family and friends or to give as the perfect gift saying “you make good chemistry”. Totally, totally limited quantity. Order right away for cutting in February. Parmigiano-Reggiano "Omg so freaking good can never have any other worth every cent!! It is a MUST !!" -- mary Shop now for Summer Parmigiano-Reggiano! |
ChefShop Great Stuff!! We need chocolate at times like these! Great Stuff "Bought for truffle-making Christmas... Wow, this is the best! I have always loved Valhrona, but glad I gave this a try. I planned to share/ gift give, as 500 truffles later, I've hardly used any......... Can't say enough great things about it. ...." -- jodi 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 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 HEPA medical grade air filters running 24 hours a day now in the shop. Please keep in mind we are limiting the number of people in the shop at one time and masks are required. Please if you are feeling sick for any reason please choose a different time to visit. We may perform random temperature checks. | |
Just arrived - Back-in-Stock! Feuilletine Flakes for your next pastry Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens. In Food & Wine Magazine, "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." -- tina Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. Note that Paillete Feuilletine Flakes are delicate and are naturally small. Shop now for Feuilletine Flakes Pastry Crunch! 
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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 |
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Portuguese Bean Soup Recipe This recipe is adapted from Joan Namkoong's cookbook, "Go Home, Cook Rice." Portuguese bean soup is an Island favorite, unique to the Portuguese community which adapted their recipe to the local ingredients of Hawaii. Although the recipe has amounts listed - there are no exact amounts - Joan recommends using whatever you have in your fridge or around the house, in whatever quantities you like. Kale, chard, watercress, macaroni, chili flakes...whatever. The only well defined ingredient is the Portuguese sausage. This recipe freezes well. Rice & Vegetable Salad Recipe Any short grain rice will work -- but Tamaki Haiga works especially well as it has a little extra flavor. However, you can also use a medium or long grain rice -- just remember to let the rice salad come to room temperature before serving. Chocolate-Chocolate Chunk-White Chocolate & Walnut Cookie Recipe Hey - when in doubt, add more chocolate.... |
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