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Acetoria, Back-In-Stock, Mango, Abricot, Pastry and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Red and Black Currant Vinegar Perhaps one of the best out-of-this world tastes I have had in a long time. Pull the cork and inhale a nice whiff of fruity sweet currant with a slight tickle that subtly reminds you this is a vinegar. The color in the spoon is wicked dark! Point a super bright LED flashlight straight in and it is still dark with the edges showing a rich, red color. Even though it is dark it is a very heartwarming and enticing color. Dip your tongue in a spoonful and it will make your tongue tingle. With the dip you get a little Welch’s grape juice feel, though not really. With a pursed lips sip from the spoon you get a full bodied feel right away. What a great flavor! Currant, which you may not know, is a little grape-like, or wine-like, maybe blueberry-like, too. What you know right away is that it is tasty. Tasty good!! Perhaps the flavor is like a pure cranberry juice, just a whole lot nicer. Or maybe it is a wine.... It has a twist, of course, and that is the vinegar. With a good taste from the spoon there is first flavor, full and rich. Next as you move the “flavor” around with your lips and tongue, not only is there a depth, there is an evolution of change in how it feels. At first, it feels like a full “bite” and then it spreads out giving you flavor, then it rolls up across the roof as your tongue spreads it out to the edges and down your cheeks, finishing very dry on the edges of your tongue. It tells you a story that it is a vinegar by pouncing at the back of your throat! Holy mackerel! This is soooo good! It has so many elements that all come together in progression to create this flavor that is identifiable and rewarding, all the while disappearing before you feel like the friendship has had chance to become real. At first, I thought it would have a singular purpose. You know, like for one dish, a one dish vinegar. Instead, I am thinking it is a salad, not just acid to greens, but a significant partner in every bite. Or a stew of meat and vegetables might benefit well, like a wine that softens and sweetens the pot. Perhaps there should be restrictions on how you use it. Such as only with the fresh bounty of spring or summer tomatoes, vanilla ice cream with blueberries, or everyday in a new mixed drink. It is so interesting, it is the friend you meet in the speakeasy and talk all night long about art and politics...this multi-faceted, flavor-rich vinegar is special. Just by the spoon you will be happy. This almost secret vinegar is a surprise. Mislabeled before it arrived, inside it is the delicious treat! Shop Now for Acetoria's Red and Black Currant Vinegar! |
Pasta Tuna Capers Recipe This recipe works perfectly with every shape of pasta. It all started with penne, the ribbed tube shape. The best thing about penne with this recipe is the bite you get with the tuna and caper is perfectly bouncy! So Simple "I had to read it twice to make sure it was as easy as it sounded. This is so good, so simple and clean up is as easy as prep and execution. I added a squeeze of fresh lemon, and a dash of ground bacon. Delish!" -- ali See the Pasta Tuna Capers Recipe! |
Penne Rigate from Sgambaro Traditional Penne Rigate - drawn through bronze, so that the surface is rough, and ready to take whatever sauce you give it. Made only with locally grown Italian wheat. Shop now for Sgambaro Penne Rigate Pasta! |
Tuna All the Greats Check out all the tuna we have. Every tuna we carry we eat and love. Amazing Tuna and Perfect Can "This is amazing tuna! I use it in all kinds of recipes including salads where I just crumble it over some chick peas and rocket arugula with a little parmesan. Not only is the tuna good, but I reserve the oil often and use it in the dish because it's great quality oil and flavored wonderfully by the tuna. Size it the can perfection because you don't have to commit to a big can and store the rest." -- jazz Melt in your Mouth "Its consistency is melt-in-your-mouth and its flavor is very gentle. We can eat straight out of the can or with beans, chopped onion, salt, wine vinegar, and olive oil or we sometimes whip it into a spread with unsalted butter, capers, and diced cornichons." -- victor Improves "With age. I have a seafood cellar. Sardines and tuna in olive oil after 5-10 years are different products. Just like wine." -- bill See all the tuna and shop here! |
French Apricot Jam Sometimes unrequited love is worth it! For many of us apricots are a “yeah, whatever” or “never touch ‘em” while 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 a fresh apricot. 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 is cooked in a copper cauldron with brown sugar, where time and patience make all the difference. It is by all tastes, 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 indeed splendiferous. It is spoon ready and perfect for a croissant, sourdough bread, scone, oatmeal, cheese, pork chop or chicken. And of course, crépes! A truly unique jam with a wonderful taste "This is a great jam. .... their Apricot Jam is quite a unique taste sensation. I enjoy it on a toasted slice of homemade sourdough bread, sometimes combined with a nice almond or cashew butter. No better way to start the day! You will not regret purchasing this item." -- john 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! |
Pastry Shells 64 Mini Cups These mini pastry shells have minimal ingredients and are shelf stable with no need to be refrigerated. If you need them for the pantry, they will do the job. They do not replace freshly made. Fabulous Pastry Shells! "I bought these to serve at a baby shower I was hosting. I filled them with chicken salad and they were delicious! I was so pleasantly surprised that none of the shells were broken during shipping. I would definitely buy these again!" -- richelle I love these! "I was delighted to find a new source for these mini pastry shells since my favorite grocery store stopped carrying them. I've used them for years for making hors d'oeuvres. I've filled them with cream cheese topped with twist of smoked salmon, a caper and a light sprinkling of coarsely ground black pepper. I've also filled them with a mixture of grated pepper jack cheese, chopped green onion and bacon and baked them until the cheese was slightly melted. The pastry shells are particularly delicious when they're warm and toasty. Out of the 2 packages I received only 1 shell was broken. Thank you ChefShop.com!" -- dana Shop now for Pastry Shells! |
Chai Made in India! Can’t pick a favorite! "I love all the Jaipur chai blends. They are creamy, just sweet enough, and genuinely spice-forward. I cannot decide which I like the best, so this pack is perfect for me. Currently my #1 choice is cardamom, because it seems just perfect for winter. But soon it will be saffron... or maybe ginger... or original. Why choose one when I don’t have to?" -- lesa tasty, easy, single serve and stay-at-home friendly "This chai is a very tasty and has a nice mouth feel. It is very close to homemade, but with the ease of just adding water and the ability to make just one cup at a time. We were drinking it pretty regularly already, but it's perfect for stay-at-home orders. Just add water, no need to have fresh milk on hand." -- anna My favorite Chai "We love this chai at our house. It's so convenient. No need to add milk. It tastes very close to really good restaurant chai. It's now a staple here!" -- cat Shop now for Jaipur Avenue Chai! |
Orange Peel Candied from France These delicious French candied orange peels are neither, too sweet nor too stiff, and they're perfect for a whole host of applications. Use them as-is to dip in your favorite dark chocolate couverture for a wonderful treat. Or, you can dice them up and use them in an array of baked goods and confections; from cookies and cakes, to puddings and tarts. Classic bitter orange flavor, and nicely coated with inverted sugar, so they don't stick together. And you can eat them right out of the bag! Superb candied orange peel "These French candied orange peels turned out to be even more delicious than I thought with extra fine sugar coating more like a powder. They are deliciously soft. Get them—you’ll love them!" -- david Great in baked goods! "This is the best orange peel I have had in US—second only to the ones I had in Spain, for I love a tad tarter, bolder flavor than the delicate French one that this one offers. But the sweetness and texture are perfect. Not at all like the usual overly sweet, chewy or hard peels you have to contend with. I had them in pumpkin spiced scones and they added beautiful scent and tangy bite to the scones. I highly recommend them, just try not to gobble them up as is (yes they are that good and, because they aren’t too sweet, you can easily eat them up)!" -- naoko Shop now for French Candied Orange Peel! |
Elite Crema di Pistachio Brontedolci of Sicily This rich pistachio green color crema is so soft to the tongue it literally melts like a “chocolate” bar of pistachio! It is an Italian pistachio spread of luxury wrapped up in a jar. Squeeze and lick your chops and the pistachio gusto starts in the middle (of your mouth) and then flows to the edges. As the crema moves outwards through your taste sensors, the white chocolate creaminess follows. Then, during the dissipation of the first morsel, the pistachio flavor reaches the outer edges of your taste buds and then quietly finishes with joys of smoothness with a subtle mix of creamy white chocolate and pistachio. So smooooth you can spread this Sicilian pistachio cream like butter on just about anything. From toast to crackers, to topping a simple donut or muffin, sharing this pleasure with pistachio lovers is one of the ultimate experiences you just might have. Order two of these! Yum! "You will need two because you will eat the first one while getting around to your "special" recipe. Smooth, delicious, and gone before you know it." -- marshall Shop now for Brontedolci Elite Crema di Pistachio! |
Red Yuzu Kosho Awesome, hot, but not hot like you have had before... ...this red Yuzu Kosho paste is a spicy, herby Japanese condiment that we are thrilled to bring to you. It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich. You may already have seen this red Yuzu Kosho paste at your favorite sushi spot or noodle house. Occasionally tucked in with the soy sauce, oyster sauce and garlic-chili paste, is a jar of a mysterious, red-green-colored condiment. If you're an intrepid eater, you may already know this culinary charmer...but if you haven't yet, it's time you met Yuzu Kosho. Yuzu kosho is a blend of the rind of yuzu (a citrus fruit with notes of grapefruit, lemon and lime) and kosho (a spicy green chili), mashed together with a good deal of salt: three powerful flavors colluding in a ravishing relish. A simple combination, but the flavor is so savory-sweet-pungent that you might be tempted to slather instead of dollop! Use a little restraint, though; the stuff packs some intense heat. Best pork belly ever! "I slathered this on chunks of pork belly, sousvided it at 65 c for 24 hours and then seared it. It may be best thing I ever cooked, period." -- dan Hot Spicy "the red yuzu kosho is spicy and salty. so I just put a teaspoon on beef with onion powder. it was delicious." -- aliza A burst of flavor "My wife is originally from Kushu and loves Yuzu Kosho, so I bought this for her as she had never tried the red, only the green. The flavor is an intense blend of yuzu (strong citrus, slightly bitter), salt, and hot pepper. Perfect! The packing is the original Japanese packaging." -- alan Shop now for Yuzu Kosho Red! |
Hawkshead Relish Mango Chutney Back-In-Stock Chutney is a much loved condiment and is relished in England and everywhere, except here. I have been trying to go back in my mind as to why we have such an aversion to chutneys here. I can’t find anything (a blank mind is a terrible thing to waste). Overall, this is a winner, not out in left field weird, it is friendly, it is a condiment that can be put on a sandwich, or combined into recipes for an acceleration of goodness. To the nose, you get the feeling that there is no wafting here. There is an aggressive jump up into your nostrils as you smell cardamom, turmeric and hot peppers. This is followed by a feel of citrus that turns into acid. Leave the cover off and the acidic volatiles leave and what remains is the cardamom, turmeric and the hint of pepper. There is also the nose of pickling. There is a tinge of excitement for the mouth, not knowing what is going to happen! There are three main groups here. The initial whole mouth texture which is the mango and is the underlying taste, though you would be hard pressed to exclaim I taste mango! Then there is the “sauce” which is smooth like a nice thick syrup, and it contains all the flavors. There is the sweetness of the mango and sugar, and there is the sour sweet of the lemon and lime, and there is the melding of all the spices. It’s pretty tasty! With a mouthful, it is a lot to take in. There is a sour element that can make your eyes close, but only for a brief moment. The mango is in little pieces that are soft and that disappear quickly. The little pieces of red pepper are (not hot) interlopers of bits of chewy, perhaps the only thing that doesn’t feel like it dissolves on its own. Overall though, it is a combination of everything into one. In use you would never view it as separate elements, only as one glorious flavor. It’s all the complexity of all the flavors that makes it tongue smacking good! In this weird world food combination rules are out the window. I had chicken I was dicing up for my cat, and decided to slice myself some pieces. I had a hot dog bun (not a good one) that was going to go stale, so I toasted, put mayo on it, the dry chicken and the mango chutney. Under normal circumstances it would have been bearable, but not worth eating. Instead, the mango chutney brought some life into an otherwise bad sandwich. It was a good test. Just imagine what it would be like with Kerelan Mango Chicken! Really!!! "Oh my god that chutney is amazing!" -- jodi Shop Now for the Hawkshead Relish Mango Chutney! |
This Super Food Is Back-In-Stock! 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. The unusual flavor and texture of these amazing Scottish pinhead 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 part of a low fat diet, oatmeal can help reduce cholesterol levels, and it is a natural food and contains NO additives, preservatives or colorings. ChefShop.com is mentioned by Lynne Rosetto Kasper of the Splendid Table and Food & Wine - for Oatmeal of Alford. 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 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 Stone Cut from Scotland! |
Feuilletine Flakes Hazelnut Creme Cookie Recipe Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar! See the Feuilletine Flakes Hazelnut Creme Cookie Recipe! |
Super Crunch Feuilletine Flakes 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. Great Flakes! "I’ve been seeing these being used on the Food Network for years and when I saw them on your site, I had to order them. The shipping was fast! I gave them a little test by adding a few TBSPs to some leftover ganache I had already made and they were great! The little candies came out crunchy just how I wanted! I’m looking forward to using these crunchy little flakes in other baked goods!" -- holly 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! |
Pomegranate Molasses a spoonful of food Heaven! Traditionally, paste like this Sadaf pomegranate molasses appears more in savory dishes than sweet, adding a tangy, fruity note to dips, spreads and main dishes of all kinds. It's a great addition to stir fry, thickening the sauce and adding its own flavor notes. Sadaf pomegranate molasses makes beautiful salad dressing, particularly when combined with walnut oil. Page through Middle Eastern cookbooks, and you'll find myriad recipes for this wonderful elixir, or search our Recipes section for enticing treats like Pomegranate Cranberry Smoothies, Chicken Thighs Braised in Pomegranate Molasses, and more. Tangy and Tasty! "I love this ingredient--I have drizzled it over quinoa, couscous, and rice. It also makes a delicious sauce for chicken or steak when sautéed with red wine, butter, and shallots. Sooo good and a little goes a long way! I've been very getting into pomegrantes this year!" -- lkp a unique product "Sadaf Pomegranate Paste has a complex and unique combination of tastes. I find it useful in desserts and as an ingredient in sauces for any number of dishes" -- tony Shop now for Pomegranate Molasses! |
Essential Pantry Gravenstein Apple Cider Vinegar!! This is an essential vinegar ingredient to always have on hand. This Katz Gravenstein Apple Cider Vinegar is a revelation, a vision, a lightening bolt of amazement! Yes, it’s just vinegar, but a little sip with just your lips and you can taste the sweetness, the shape, the roundness of the apple, you can taste the apple! It makes you realize that you don't need to have industrial grade cleaner, apple cider vinegar in your body. I called Albert to ask him why his was so amazing, and though he is never shy to say how much he likes his stuff, he never says it’s his “hands” that make it great. It is! What we did discuss are ideas, like the fact that the Gravenstein apple has a natural, tart sweet flavor. And that the apple is still a true “breed”. The one word that describes this vinegar to him is "quaffable". More than five years ago he had some gut issues and nothing was working. So he started drinking his Katz Gravenstein apple cider vinegar; 1/8 cup vinegar with 12 ounces of mineral water. And it worked. He has had no issues since. Wow! "My daughter needs to take vinegar for her stomach and when I gave her a bottle of this for her Christmas stocking she was blown away by how good it tasted. She told me it had a rich apple flavor with mild vinegar tartness, better than anything she's ever had in the past. She loved it!" -- steve Exceptionally delectable Apple Cider Vinegar ?? "Superb product. My third time purchasing, and it is consistently delicious. A balanced vinegar with depth and versatility, it’s delectable on its own for those of us looking to the healing properties of ACV, as well as an excellent finishing vinegar." -- j Shop now for Gravenstein Apple Cider Vinegar! |
Sorrento Lemon from Albertengo Colomba Doesn't Get Any Better than Colomba "This is a fabulous panettone and do not pass up the opportunity to purchase this." -- chris . Shop now for Albertengo Sorrento Lemon Colomba! |
ChefShop Cocoa Powder! Best Cocoa on the Planet "I have been using this exclusively for years now. I have a 'secret' brownie recipe that I make with this cocoa, syrup made from the cocoa and only the best ingredients. Everyone goes ga-ga over them. Syrup - so easy to make - anything that calls for cocoa I use this. Sometimes I mix just a touch into my coffee from a treat. If you have not tried this yet you need to. You WILL NOT be disappointed!!!!" -- ellie 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! As seen in The Wall Street Journal!! SOMA's Gianduja Roasted Hazelnut Drinking Chocolate - new shipments arriving every week! "For Nutella Nuts Gianduja Roasted Hazelnut Drinking Chocolate (chefshop.com) from the Toronto chocolatier SOMA chocolatemaker is basically Nutella in hot chocolate form. And, like Nutella, it is thick enough to eat with a spoon." -- GABRIELLA GERSHENSON - Wall Street Journal, Feb, 2021. SOMA says: Slow roasted hazelnuts meet roasted cacao in an all out battle for the senses. Add cream into the mix and you have a sweet and nutty flavour bomb. Don't be shy with how to indulge, add espresso to make the classic Italian "Bicerin", pour it on pancakes or your favorite dessert or eat it straight up. Approved by squirrels everywhere. It's so easy to make - to make 2 servings: Boil water - bring 1/2 cup of water to a boil in a saucepan. Add Chocolate - add 6 tablespoons of dry mix. Mix - reduce heat to a simmer and whisk until thick and smooth. This is your liquid chocolate. How to enjoy: Intense Shot - serve 1/4 cup of liquid chocolate "as is" in a shot glass. Traditional - in a mug add 3/4 cup of hot milk or hot water to 1/4 cup of liquid chocolate. Shop now for SOMA Roasted Hazelnut Gianduja Milk Chocolate!! 
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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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Pinhead Oatmeal with Dried Cranberries Recipe Roasted Potatoes with Goat Cheese & Herbes de Provence Recipe This recipe is about as easy as you can get. Oven-roasting potatoes is one of my favorite ways to cook potatoes - and using rice bran oil helps them become nice and crisp. You can also use olive oil or butter. Olives Marinated in Orange and Thyme-infused Oil Recipe Simple to make...you need time to marinate overnight...make and eat later! |
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Hot Chocolate Headlines, Flavor Packed Ingredients, Recipes and More Cold Pressed Quince, Green Walnut, Risotto, Recipes and More Chocolate Chips, Crumbles, Lemon Curd, Recipes |
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