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Cookie Recipe, Sweet things, Trapani, Pasta, Recipes and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
The Chocolate Chip Cookie A short history We talk about chocolate in its purest form by placing it carefully on a pedestal and reveling in its mystical glow. And rightfully so. From the beginning of human consumption, chocolate has been worshipped as a mythical healer. And it has a history of being stolen from one culture and sent to another. Even with all the accolades for chocolate, with some exceptions like chocolate cake or a chocolate eclair, it is often a key ingredient. An "Ice Cream Sundae" without the headline banner to tout its importance. In some cases, its name is used even when its contribution is minimal (2% or less), like Chocolate Pudding in a box. 83 years ago, a cookie gave chocolate the headline it deserves. Ruth Wakefield and her husband Kenneth were the proprietors of the Toll House Restaurant in Wakefield, Mass. They created the Toll House Chocolate Crunch Cookie, which spawned a bag of chocolate dedicated to the cookie, the Toll House Real Semi-Sweet Chocolate Morsels. The Wakefields sold the rights to Nestlé to use their cookie recipe. This is the recipe on the back of every bag of morsels (and the same one Phoebe’s grandmother shared from Nestle Toulouse,) and it sold for $1, which Ruth claimed she never received. This chocolate chip cookie also spawned commercially made Chocolate Chip Cookies like Famous Amos, Chips Ahoy, Mrs. Fields and refrigerated cookie dough. And over the ensuing years, well into the 2050's, the Chocolate Chip Cookie has created, modified, customized, differentiated, very personalized recipes. Making your own chocolate chip cookies at home is like baking sourdough bread, just way easier and it includes chocolate. Way better than pre-made or packaged, C C C when hot out of the oven are fantabulous! To ensure success, make sure the flour and baking soda are fresh, and mix it up with the choice of dark and light sugars to make the best cookies. When it comes to the chocolate, it matters. These Agostoni organic, 45% semi-sweet chocolate chips are cute, tiny little drops that create the perfect bite of chocolate in a cookie! In a Chocolate Chip Cookie! And they are alone a wonderfully perfect tasting chocolate. A handful is too much, and a bit embarrassing if caught with a mouthful, a pinch is just right! Shop Now for the best semi-sweet chocolate chips! |
C • C • C Bev Bennetts Chocolate Chip Cookie Recipe I can't remember why, probably a gift of food was involved, a few years back (time compresses as you get older), this recipe was sent to me. How lucky am I! "I developed this cookie recipe years ago when I was food editor at the Chicago Sun-Times. I haven't changed it, but the ingredients get better every year. My gift to you. Bev" So here it is, I have had wonderful success with this recipe. I don't shy away from using my best and favorite chocolate at the moment and I always include some Cru Sauvage. Click here to see Bev's Chocolate Chip Cookie Recipe! |
Sugar The sweetness of life and cooking! Sugar, the sweetest enemy you can have. As we age, sugar may be our biggest enemy to our health and it sure seems like the thing we can crave the most! Clearly better than man made synthesized sweeteners, sugar made from cane is good and even potentially good for you. Yet moderation, even severe moderation might make you healthier and almost certainly lighter in spirit, mind and weight. In a weird twist of life, sugar is often the thing that can make us feel better when under stress, even if it is for a fleeting moment. So controlling sugar intake can be adjusted by which sweetener we use. Honey has great health benefits, stores forever, and tastes good. Sorghum is a nutrient packed sweet syrup and has a distinct flavor that makes a dish unique. Yet sometimes, sugar is what you want, need or crave. Use it when you must and you will be happy. Check out our 33 variations of sweetness here. Shop now for the sweeter side of life! |
Bourbon Vanilla Extract Double Strength from Heilala! No chemicals or nasty synthetic imitations here. Only the best organic vanilla beans are used for Heilala's cold extraction and unique aging process. The result? A true vanilla aroma and the purest taste imaginable. This versatile bourbon vanilla extract is perfect for all your baking needs. Whenever a recipe calls for vanilla extract or essence, turn to Heilala. Freshly harvested each year, this bourbon vanilla extract tastes like vanilla and smells more like a bean than alcohol. This vanilla is double strength (two-times the "vanilla" flavor or less diluted than 1X), no sugar, and wheat free. Double fold extract has 37% alcohol. Using a whey alcohol, this ethanol has no allergens. It is free from dairy and wheat, and has a less offensive alcohol odor. Heilala is the only company that controls their vanilla from seed to final product. They are dedicated to growing and producing natural, sustainably grown vanilla. Great care has been taken from beginning to end. Shop now for Bourbon Vanilla Extract 2X! |
Pastry Flour Shepherd's Grain! Shepherd’s Grain premium pastry flour is a blend of renowned soft white wheats and has a lower amount of gluten than all-purpose flour, lending to a lighter and less-chewy crumb or flake. Used in pie doughs and other confections, Shepherd’s Grain pastry flour is a staple of the discerning pastry chef. Great for all sorts of pastries like puffs, croissants, eclairs, cannoli, strudels, and more. Shop now for Shepherd's Grain Pastry Flour! |
Fine Salt of the Sea from Trapani Two pounds of some fine sea salt from Italy. We use it as our everyday salt. Not too salty to the taste, it's inexpensive enough to use in your pasta water, and it's tasty enough to finish your best dishes! It's hard to go wrong with this deal! Perfect container to salt your meat! When you go to smoke your next brisket or pork butt, this tube shakes just right to salt with! Shop now for Trapani Fine Sea Salt! |
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Fa Gao Prosperity Cake A New Year's steamed cake We first had this cake as a surprise. It came home with my son as gift from his friend's Mom and sister. They had made it for the New Year celebration (this year is Friday February 12th). It was delish and hit the spot! It turns out it is simple to make and if you take your time, meaning don't be in a hurry, the cakes come out nicely. To be clear, they are pretty simple and are best eaten as soon as possible on the same day. You can dress them up with a touch of Lemon Curd. Spread the curd on top, or spin the cake in a bowl of curd. Or for more fun, cut out a little hole and drop the lemon curd in! Lemon curd is one of those just right, sweet, citrus tart kind of additions that you can add during or after you make and not just bake! Having a few jars on hand is a good way to be ready for any hand dessert fun! See the Fa Gao Prosperity Cake Recipe! |
Lemon Curd from Hawkshead Relish History tells us lemon curd started as a curd, funny that; lemon acidulating cream forming curds that were then separated from the whey via a cheesecloth. Thankfully the modern version involves lots of lemon, butter and sugar! And it is smooth, not lumpy! The bits of lemon zest gives this otherwise, super-smooth lemon curd something extra special! Perfect on toast for your afternoon tea, or use it to fill little pastry cups and top with whipped cream for a quick and delicious pot-luck dessert. The bits of lemon zest gives this otherwise super-smooth lemon curd something extra. Perfect on toast for your afternoon tea, or use it to full little pastry cups and top with whipped cream for a quick and delicious pot-luck dessert. Ingredients: Lemon (20%), Lemon Juice (5%), Sugar, Butter and Egg. Shop Now for Lemon Curd! |
Hey Boo Lemon Coconut Curd Hey Boo Coconut Jam is a dreamy, creamy, all natural spread! Chilled in the refrigerator and then warmed (in your mouth), it goes from cold to gold! Hey Boo Coconut Jam has a very soft mouthfeel as you taste; even on a spoon, your inclination is to use the tip of your tongue to start. Pushing up to the roof of your mouth as the flavor of lemon dominates and mixes nicely with the coconut milk. If you haven’t closed your eyes yet, you will on the next taste as you try to define the flavor. As the flavor spreads you will find your inner cheeks puckering up with a wonderful lemony memory. It’s not just lemon. And it is not a coconut milk dominated mouth, either. This combination goes to a third tier of complexity, that isn’t complex at all. Simple, flavor rich, a sweet gift to any honey you might know. This lemon coconut curd is a special gift (to yourself)! If you loved the Hey Boo Coconut Caramel, then your going love the Lemony Coconut, too! Spread this lemon coconut curd on Toast, Waffles, Yogurt, and dipping fruit. Make it a bake it regular in your pastries. Ingredients: coconut milk , sugar, egg yolks, lemon juice, sea salt, carob gum and lemon oil. Shop now for Hey Boo Lemon Coconut Curd! |
Oat Crumbles from Island Bakery They are less sweet than some, yet sweet enough to satisfy a tea-time craving, and substantial enough with their jumbo oats, to keep you going for a while after. The more adventurous have found that they also go rather well with cheese, especially Isle of Mull Cheese, of course! Joe & Dawn Reade were fresh-faced and naïve young graduates of the University of Edinburgh when they started baking bread in a converted garage in Tobermory in 1994. The local baker was retiring, and the islanders needed someone to keep them in lovely fresh loaves. In 1996 they bought a shop on Tobermory’s colourful Main Street, which became the Island Bakery Delicatessen. It was through stocking the deli with tempting specialty foods that Dawn realized that there was a bit of a gap in the market for tempting organic biscuits. Keen to make something that could travel beyond Mull, the Reades thought that biscuits seemed to be an excellent product to introduce to places beyond the island’s shores. In 2001, Island Bakery Organics was born. Initially the range had just 4 varieties. Quality not quantity! The first biscuit customers included Harvey Nichols & Selfridges. Within the first year the company picked up several Great Taste awards and scooped an Organic Food award. By 2007, the biscuit side of the business had overtaken the deli, and the Reades made the difficult decision to sell their shop to concentrate on biscuits. Soon afterwards, plans were made to build a new bakery. The new premises were completed in June 2012. Powered by local renewable energy – wind and water for electricity, and wood for heating the ovens - the building makes Joe & Dawn feel all grown up now. Shop now for Island Bakery Oat Crumbles! |
Organic Ginger Ground and ready to go One of the most fragrant and distinctive spices and a natural for holiday baking, ginger is full of possibilities year-round. Add a couple of pinches to stir fry, sauces for meat or chicken, or stewed fruit or applesauce. It's also a common addition to savory Moroccan dishes. A must, of course, for ginger snaps, gingerbread or any spice cake, ginger also pairs well with chocolate; try it for a little added kick in cakes or cookies. Shop Now for Organic Ground Ginger! |
Cardamom Chai from Jaipur Avenue! All natural. Just add hot water. Easy! Since ancient times, chai has been a daily tradition shared with friends and family all over India, multiple times a day. Chai is traditionally a freshly brewed, black tea with added milk, spices and sugar. With Jaipur Chai you can make the perfect chai elixir by just adding hot water. Each packet has just the right amount of tea, real milk powder, sugar and spices to create an authentic chai beverage instantly. It's the perfect, soothing combination, which not only gives us a little pick up, but settles your spirit and calms your nerves. Cardamom is the perfect, warm spice - and so popular in Indian culture. The woodsy, green overtones and aromas might just hit the spot. Shop now for Jaipur Avenue Cardamom Chai! |
Glacé de Poulet Roasted Chicken Stock Unlike a demi-glace, this Glacé de Poulet is made without flour as a thickener, producing a clean, light flavor that is appropriate for modern cuisine. Stock, rich with roast chicken flavor, it is reduced to 1/20th of its volume, yielding a rich and complex "glaze." Add Glace de Poulet Gold to finished sauces or to stocks by adding 1-2 oz per gallon, which will lend stock a deeper flavor and color. It's also wonderful for deglazing pans. To deglaze a pan: After food (usually meat, often with aromatics like onion or garlic) has been sautéed and the food and excess fat removed from the pan, add a few spoonfuls of the Glacé. Bring close to a boil and stir vigorously, scraping up all the browned bits on the bottom of the pan. The resulting mixture may be used to make a sauce for the meat, or sometimes added directly to the final product, a stew for example. Makes about 2 2/3 gallons of chicken stock. This product is gluten-free. Shop now for Glace de Poulet Roasted Chicken Stock! |
Rosemary Honey from Les Ruchers de Bourgogne This Rosemary honey is a perfect topper to those summer grilled fruits. Lending a slightly herbaceous smell and flavor, the woodsy notes lend a nice balance to the sweeter, sugary flavors of the honey. Our first choice to mix into a creme fraise and spoon atop of grilled peaches. Not just for the summer and fruit, this wonderful flavor of honey goes with savory dishes, as well. Shop now for Les Ruchers de Bourgogne Rosemary Honey! |
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Linguine with Prosciutto di Parma Recipe Boil pasta, heat the oil, add a few more things and top with Prosciutto di Parma. Tasty and delicious. See the Linguine with Prosciutto di Parma Recipe! |
Organic Monograno Kamut Linguine Pasta Kamut (Triticum Turgidum Turanicum) is a "wheat from the past -- that looks toward the future." This ancient grain originated in the Middle East, and was rediscovered and patented by the American farmer, Robert Quinn. Robert sought to protect its authenticity. This forerunner of modern Durum wheat is two to three times larger than ordinary wheat, has a protein content up to 40% higher, and is extremely rich in vitamins, minerals, and amino-acids. It is more digestible because the gluten contained in Kamut has totally unique nutritional properties, due to the purity of the variety. Since its founding in 1908, four generations of Felicetti's have made pasta using exclusively organic agricultural methods, with no chemical fertilizers or sprays. They are committed to producing the finest pasta, taking special care to define healthier eating, and return to the origins of fine pasta by selecting those varieties of wheat that have remained pure since ancient times. This is an important inheritance that today is embodied in the "Selezioni Monograno Valentino Felicetti" project. The Felicetti family is, 1) scrupulous about the selection of raw materials, 2) focused on craftsmanship, making their pasta in accordance with methods of the master pasta makers of Italy, and 3) focused on all facets of production, ensuring a high quality outcome. The Felicetti Company produces their fine pasta using the natural resources of the Dolmites. To enhance the flavors of the semolina, they use only pure water from a spring located at an altitude of 2,000 meters on Mount Latemar. The pasta is drawn through bronze dies to obtain a rougher surface which is ideal to absorb all types of dressings. The product is dried in the pure, uncontaminated air of the Fiemme Valley. All products are certified organic by Controllo Biologico and the Agricultura Biologica JAS. They are also certified Kosher by OK Kosher. Shop now for Felicetti Manograno Organic Kamut Linguine Pasta |
Parmigiano-Reggiano Winter The last wheel has rolled away and the next one is rolling in. The next wheel is Winter, 36 month aged from high up in the mountains where the cows (in winter) eat the hay from the fields nearby. This is a new producer for us and we are very excited to get it. Parmigiano-Reggiano is an amazing cheese. Consider the cows. I mean these things really matter, the breed, what they eat, where they live, who they live with! Every single factor is reflected in the cheese. And every year is different, everything makes a flavor distinction and contributes to why it is so wonderful to taste! The cheese is cut and shipped on the same day to you so that you get the very best possible. Just cutting Parmigiano-Reggiano when the wheel is split open is a true culinary heaven! LOVE this cheese "When we were in Italy a few years ago we bought several pounds of winter's milk Parm that was 7 years old. Now we can't live without it. While this is not nearly as old, we use it on everything! Best tasting cheese EVER!! This is our second year of purchasing this yummy stuff. Just can't imagine NOT having this in the pantry! :-)" -- chuck Shop now for Winter Parmigiano-Reggiano! |
ChefShop Cocoa Powder! It is great to have cocoa powder around and on hand. More versatile than anything when it comes to make as many chocolate included foods as you can think of. Best Cocoa Powder Ever ***** "I freely admit that I'm hooked. The Chef Shop cocoa powder will do that to you. With just a hint of vanilla, and a dark color and intense flavor, a day is no longer complete without a nightcap of strong cocoa made with this product." -- tony 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. | |
#1 Best Seller Last Week! Chocolate Bars! The new chocolate is flying off the shelves (so to speak) into happy hands. These chocolate bars are quite wonderful, entertaining via the combinations of flavors within them and the chocolate itself! We tasted all of these (and a zillion more bars that didn't make the cut) here and chose them because we like them. So pick one or pick a few. You might love them all, or you might find your spirit bunny in chocolate. Every bar is good. Shop now for Craft Chocolate Bars! 
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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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Cocoa Powder and Java Juice Cocoa Brownie Recipe These brownies are simple, low lactose, and a ChefShop.com favorite. Cocoa Powder is also perfect for making your own drinking chocolate or microwave pudding. Cocoa and Chile Rubbed Pork Chops Recipe This recipe is adapted from chef Tim Love, in an old (June 2009) issue of Food and Wine magazine. This is a delicious rub that uses a bit of sugar to help the meat brown, but cooks over low heat so the sugar doesn't char. The combination of the cocoa powder with the pepper gives a wonderful depth of flavor. Cocoa & Curry Rubbed Chicken Salad Recipe This is a combination of a few different recipes. The combination creates a perfect summer main dish - lots of flavor, not too heavy, and fresh greens that are so abundant in the summer. In this case, we recommend slicing the breast and serving it cold atop your favorite greens dressed with a simple vinaigrette dressing. |
| See what you missed in previous Newsletters |
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Jam, Chocolate, Pickles, Relish, Recipes Mung Beans, Spices to Spice Up Your Dishes, Easy Recipes Salami, Romeo & Juliet, Chocolate |
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