|
Mustards, Crema, Flakes, Figs, Watergate and more at chefshop.com/enews |
 |
|
||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Damson Extra Jam Hawkshead creates a classic Jam! A winner of a Great Taste Award! Damascene is a drupaceous fruit and a species of the plum tree. The name Damson appears to have originated in Great Britain. Less sweet than other more modern plums, this plum can make you pucker up. Because of this it makes a wonderful jam. This Damson Jam is one of those jams that is the jam of choice for those who like things less sweet. Now, don't think of it as sour, because it isn't. What it does do is keep its personality (astringent) even though it is sweetened with sugar. Classically made, this Damson Jam keeps its fruit stones in the process (the pits are not removed) which are then crushed in the jam making. This process adds depth to the flavor of the preserve. Think of breakfast on toast or with your afternoon tea and scones! Delicious and full of flavor! Shop Now for Hawkshead Damson Extra Jam! |
Acelia Gallardo Amazing Mission Chocolate Acelia Gallardo, the founder of Mission Chocolate, is a truly international craft chocolate maker, and embraces the spirit of the local Brazilian farm-to-bar chocolate production. Acelia makes her world-class chocolate bars almost exclusively with locally grown and processed ingredients. Acelia uses Brazilian-grown cacao beans and Brazilian-grown nuts and fruits. A Californian native with Mexican roots, Acelia spent a good part of her professional culinary life in Berkeley, California, where she was exposed to the "buy/cook/eat local" philosophy of Alice Waters, and "bean-to-bar" philosophy SharffenBerger Chocolates - back when SharffenBerger was the first bean-to-bar chocolate maker in the US. Now, she passionately dedicates her time to her business project: making award-winning bean-to-bar chocolate bars and confections and elevating the craft chocolate movement in Brazil, through her small chocolate factory located in Sao Paulo. Arcelia is president of the Associação Bean to Bar Brasil. Shop now for Mission Chocolate! |
Hot Garlic Pickle Hawkshead Relish How strange! Open this jar, get a resounding pop and see strange! The unexpected!!! There are cloves of garlic that await you. That is what you see instantly, immediately! After the shock of seeing cloves of garlic sitting on top, curiosity creates an imminently strong desire to pop a clove to taste. First and foremost, the garlic is smooth and friendly (you should have no fear of eating a clove of garlic) and the spices are tangy, tingly and fun. There is heat for sure but not over the top. More like friendly in your face, heat. Like I want to meet you heat. Your lips could tingle, too. The red chili peppers bring the heat and the background jump is from the mustard. The turmeric gives it the Indian flair. Hard to explain, this relish is tasty! It is indeed spoon ready! This is an excerpt of what Maria wrote about the creation of this delightful happy relish that is worth having now!! "Over the years, Mark and I have travelled to India with our daughters in search of spices, recipes and of course a little mid-winter warmth. This pickle was developed after a trip to Madras, during which we ate at a restaurant that served up a main course heavily seasoned with garlic and spices. The flavours were outstanding, and Mark's notebook immediately came out; he was convinced that it would work as a pickle." Shop now for Hawkshead Hot Garlic Pickle Relish! |
Basil Mustard from Edmond Fallot! The basil flavored mustard finished with first, a salty touch, but as the flavors dwindle in the mouth the basil remains. Worth sucking in the cheeks to enjoy the flavor. Mustard made with French basil is a real treat -- and adds quite a nice green color (and flavor) to your next ham sandwich. When we first tried Fallot's flavored mustards (in general) we were a bit trepidatious for the flavor we might get, a bit suspicious that it was a gimmick, and thought many of the flavors were silly. Well, we were the silly ones. Edmond Fallot's mustards are all spectacular! This basil mustard is exactly what it should be, the best mustard with basil. Shop now for Fallot Basil Mustard! |
Walnut Dijon Fallot Mustard! By far one of our favorite Fallot mustards. There's something about walnuts and mustard that make an unbeatable combination. New dimension to mustard "I was expecting something from this mustard but would not have been able to guess what that was. The Walnut oil base creates a wonderful "warm" note that tastes like growing up in northern California. Will be feeding the "yellow" mustard to the kids. This one is mine!" -- Marshall Delicious Roasted Walnut taste "Finally, a French Mustard that is actually made in France! It just got here today and I have been eating it with a spoon so I do not know which foods it will enhance. It will probably be best on bland food like fingerling potatoes or chicken breast that do not interfere with the divine walnut flavor and spices of this quality European import." -- karin Shop now for Fallot Walnut Dijon Mustard |
Grilled Mustard Chicken with Fresh Corn Polenta Recipe If you love the taste of onion and mustard, then this is the grilled chicken for you. Easy to do and so tasty. The creamy polenta creates a nice, creamy bed for the chicken, and a wonderful way to both, use up left-over corn-on-the-cob, and soak up the wonderfully mustardy juices of the chicken. If you use already cooked corn-on-the-cob, add the corn about 1 minute before the polenta is done. See the Grilled Mustard Chicken with Fresh Corn Polenta Recipe here! |
Oatmeal of Alford Organic and Gluten Free This is really good oatmeal. This is the oatmeal that could be used to win the Golden Spurtle! It is that good! I really like the way it cooks up and the speed at which it does. I like that you need to stir as you make it. For me, it maybe the only time in an entire day I stand still! And it also guides me to decide what I will add on any particular day, as every day feels different! Jam, marmalade, honey, maple syrup, butter, sugar, honey or fish. All oatmeal is naturally gluten-free, unless it is contaminated in the growing, harvest or "making of". Unfortunately, that means many oatmeals are not as pure as we would like (and to prove anything is gluten-free is cost prohibitive). In the end, it is the taste that makes this great. Oatmeal of Alford has a wonderful distinct flavor, it has character, it is different, it is good. Try this oatmeal if you eat oatmeal now. Try this oatmeal if you don't but think you should. And if you just find it is not what you want, make cookies.... Shop now Oatmeal of Alford Organic Medium Gluten-Free Oatmeal! |
The Monster Cookie a healthy Oatmeal Recipe I cannot remember who gave me this recipe...it was a long time ago, but thank you! I used to make this for the crew when we had an exceptionally tough and long list for the day. Calories that last from the oatmeal and sugar are important to getting things done with a smile on your face. This cookie recipe came about when I got to shoot Big Foot, the truck, at a Monster Truck Rally in the Kingdome. And the cookie became a Monster (not a Big Foot). Sometimes I need to pinch myself (not really, I don't like pinches) with how lucky I am... I sit here writing about Chocolate Crema from Brontedolci in Sicily.... and as I form the words and my fingers type out bad english, (the spoken word, really conversation words that are spoken are not scrutinized like the written one, maybe that's why tweets are so annoying) I have to repeatedly, that means over and over dip my Menchie's spoon in and out of the jar to formalize and finalize the random thoughts that I have at 3 Am in the morning. And because it is not Pistachio Crema (which if you have not tried is a killer smooth, full flavored pistachio, Sicilian Pistachio crema that is mind blowing good!) which won't keep me up, this chocolate crema is giving me a little buzz and my thoughts are not as clear as I would like them to be. No worries because I am now awake, or at least I won't be sleeping until later, much later. With little specs of sugary crunch, Modica Chocolate adds a particularly fun bit to what is a wonderful mouth feel. The chocolate is rich and not to dark. The crema is sticky in a good way, clinging inside your mouth so you have to swirl your tongue about to get every last bit to enjoy. The sugary action adds a crunch of texture. It’s like a chocolate sauce but not. It is spoon ready for consumption straight from the jar and is perfectly spreadable for fancy treats or a morning toast! It is good stuff! Modica chocolate comes from Modica, a city in Sicily. Modica chocolate is made using a manual grinding process (and not conching, which polishes and uses heat to release the volatiles) and has no additional cocoa butter added. The lower temperature from the pressing keeps the sugar from dissolving and why this crema has texture. What fun! I like chocolate and really like this Modica Chocolate Crema! The key was to double or triple this recipe, use margarine instead of butter, and both chips and M&M's. Then make ice cream scoop size balls of dough, or bigger. Don't cook it too long, as it is meant to be a little soft'ish and it will tighten up as it cools. I think they keep, I can't quite remember. If there were any left after a day of shooting crime scenes, my friend Scout and I would eat them for dinner. Check out the Monster Cookie Recipe! |
Cioccolato di Modica Brontedolci Sicily Sometimes I need to pinch myself (not really, I don't like pinches) with how lucky I am. I sit here writing about Chocolate Crema from Brontedolci in Sicily and as I form the words and my fingers type out bad English (the spoken word, really conversation words that are spoken are not scrutinized like the written one, maybe that's why tweets are so annoying), I have to repeatedly, that means over and over, dip my Menchie's spoon in and out of the jar to formalize and finalize the random thoughts that I have at 3 am in the morning. And because it is not Pistachio Crema (which if you have not tried is a killer smooth, full flavored pistachio, Sicilian Pistachio crema that is mind blowing good!) which won't keep me up, this chocolate crema is giving me a little buzz and my thoughts are not as clear as I would like them to be. No worries because I am now awake, or at least I won't be sleeping until later, much later. With little specs of sugary crunch, Modica Chocolate adds a particularly fun bit to what is a wonderful mouth feel. The chocolate is rich and not too dark. The crema is sticky in a good way, clinging inside your mouth so you have to swirl your tongue about to get every last bit to enjoy. The sugary action adds a crunch of texture. It’s like a chocolate sauce but not. It is spoon ready for consumption straight from the jar and is perfectly spreadable for fancy treats or a morning toast! It is good stuff! Modica chocolate comes from Modica, a city in Sicily. Modica chocolate is made using a manual grinding process (and not conching, which polishes and uses heat to release the volatiles) and has no additional cocoa butter added. The lower temperature from the pressing keeps the sugar from dissolving and is why this crema has texture. What fun! I like chocolate and really like this Modica Chocolate Crema! Shop now for Brontedolci Chocolate Cream with Modica Chocolate! |
Paillete Feuilletine Crepes Dentelles Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens. Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. Best price, Best quality! "These are the crisp little flakes that will take your recipe over the top when you need texture in your ganache, praline & many French desserts. The flakes keep their crispness in the ganache as well as other recipes of the same consistency. You will not find a better quality than these & the price is the best period. So glad I found ChefShop finally, rapid response, best prices & easy to find what you need. Thank you, I look forward to purchasing with you. I highly recommend the feuilletine flakes & ChefShop!!" -- beatrice Shop now for Feuilletine Flakes Pastry Crunch! |
Organic Mission Figs Dried figs have more nutritional and medicinal value than the fresh version! Protein, calcium, thiamin, riboflavin, potassium, iron, and carbs make up the good stuff -- but lest we even dare to forget the fibrous material. Plus, the process of drying the figs concentrates their flavor. The result? They taste like candy! Figs have been an important food group for a thousand years or more. In the ancient civilizations of China and Greece, figs were revered for their health benefits. They were used to help grow larger muscles, increase genetic potency, and even to ward off disease! (These facts have not been checked.) The Mission Fig was first introduced to (what is now known as) the United States by the Spaniards in 1768. In the 19th century, Franciscan missionaries planted figs at the mission in San Diego. The fig then travelled north with the Franciscan missionaries, as they continued to plant them up the California coast. Black Mission figs are a dark skinned fig with a strawberry colored interior. California is now the third biggest producer of figs in the world - although Black Mission is not the dominant variety. Fresh Black Mission figs are only available from June through September, however, dried ones are available year round. And there is considerable research that shows that dried figs are even more nutritious than fresh ones. Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. They should be kept well wrapped so that they are not over exposed to air that may cause them to become hard or too dry. Eat them in the morning, eat them at night, eat them all day and you will say, hooray! Enchanted figs "These figs play a nice trick on your mouth. When you first take a bite the exterior of the dried fruit is silky sweet and then when you get to the center the texture and sweetness change to much more chewy and brown sugary flavors. Excellent for snacking or on thin crust pizza with prosciutto, blue cheese, walnuts, basil." -- jodi Shop Now for Organic Dried Mission Figs! |
Watergate Salad a Jell-o Recipe! Though I have limited experience making jell-o recipes, I really like them. My Aunts make them and I got to tell you, they are my favorite thing to eat amongst all the amazing family style, pot-luck dishes everyone makes. I try to pretend to eat the fried chicken, the ham, the veggies, though half my paper plate is filled with jell-o! I admit I have a "group" of jell-o recipes. And I am pretty sure everywhere here in the country has variations on each recipe. That's one of the great things about food, especially jell-o, it spans everyone's palate! Make the Watergate Jell-o Recipe! |
Some cool chocolates 14 days to Valentine's day. Even though many of you are not big Valentine's Day people this "season", this year might be a good year to "share" a nice thought towards each other. My Dad, after we all got older, would give a Valentine's day gift to every woman in the family and then some. From the youngest (my daughter) to the oldest (my mother), who in 2017 celebrated their 75th wedding anniversary. I am not sure when this started, but I remember when my nieces when were young (grade school) he would send them a card to let them know he loved them and was so proud of them. I have never been a VD kind of person, though this year it seems like the tradition that my Dad started is a good one. We are very lucky to have those we love around us and can hope we will for a long time! Valentine's Day, as my Dad saw it, is about sharing how you feel about one another. And not just to my Mother. Chocolate is a wonderful and expressive way to say, you care. Really though, anyway you can from a card to a car might be worth doing. Cheers! Shop now for Craft Chocolate! |
|
Katie's Fudge Sauce with Orange Bitters Recipe To make it just right make sure to use the best ingredients. See the Katie's Fudge Sauce With Orange Bitters Recipe Here! |
The most favorite straight pasta Bigoli Nobili Mori Pasta is the all-time favorite in the warehouse, now. Lunchtime sauces can be complex or simple, but the pasta of choice is this one. This pasta gets verbal compliments all the time and has a new following along with the old! The "spaghetti" straight shape of pasta may seem boring or normal. Though having a straight pasta adds versatility for sauces, looks great on the plate and potentially fun to eat! It is tough to slurp penne, for instance. Try this pasta and you will most likely fall in love again. Victor did and he shared this recipe to go with it, below. Shop now for Sgambaro Bigoli Nobili Mori Pasta! |
|
Bigoli in salsa alla veneziana Recipe When we sent Victor two boxes of our Bigoli Nobili pasta to try, this was the first recipe he made with them. Classic Venetian sauce to go with classic Venetian Bigoli pasta. See the Bigoli in Salsa alla Veneziana Recipe |
Parmigiano-Reggiano Summer We cut our wheel of Parmigiano-Reggiano DOP cheese and ship the same day. That way you get the freshest cheese possible - which means the best flavor. Once we sell 3/4 a wheel, we call our cutters and set a date. We try our best to estimate when we plan to cut and ship the cheese before that, based on past experience and how quickly the wheel is selling, but we cannot be certain. So, the initial date is an estimate, and may be pushed back. If you want your amazing parm sooner, tell your friends to buy Parmigiano-Reggiano cheese online, too. The faster we sell a wheel, the sooner we cut and ship. Parmigiana cheese "Omg so freaking good can never have any other worth every cent!! It is a MUST !!" -- mary Shop now for Summer Parmigiano-Reggiano! |
ChefShop Cocoa Powder! Hot Chocolate, what a joy it can be! 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 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. | |
#1 Best Seller Last Week! Posardi Sardinian Whole Tomatoes The Sweetness of Sardinia 100% Pomodoro of Sardinia. We like these. The tomatoes are whole and nice inside the can. The flavor is tomato. The way a canned tomato should be. As base to your next dish. No added elements allowing you to be in control. It has been for almost 20 years that we have had one favorite canned tomato from Italy. So when this can of tomatoes came into our lives one day, I was hard pressed and a bit stubborn to change. And then I used them in my basic tomato sauce and knew this would become my new favorite! Consistently sweeter tomatoes, a richer, fuller color, and with nice soft ends. These tomatoes worked perfectly just as they should, adding to a dish, without being too strong. Perfect. Just 3 ingredients of tomatoes, tomato juice (juice from processing), and citric acid. No salt added, Non GMO, Gluten-Free, BPA Free, Pesticide Free. 100% Pomodori Sardi Tomatoes from Sardinia. Like all great ingredients, there is a difference, in this case, from one brand to the next! These are truly good tomatoes. Shop now for Posardi Sardinian Whole Tomatoes! 
Give the Gift of Love through Food
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 |
|
Chicken and Hamachi Curry Recipe These guys made this in Aspen with leftovers...it was one of the best ever! Tonno e Fagioli Recipe Fast, easy and traditional -- a perfect quick fix. Hardy and healthy, and perfect for a summer picnic or a day on the slopes. Best to use European tuna as it is moister and packed in olive oil. Pasta with Pesto, Green Beans & Potatoes Recipe 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 fair. Although it is traditionally made with Fettuccine, any long pasta will work. In this case, the recipe 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. |
| See what you missed in previous Newsletters |
|
Mung beans, Spices to Spice Up Your Dishes, Easy Recipes Salami, Romeo & Juliet, Chocolate Diet Food, French Jams, Rigatoni, Recipes |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |