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Little bit of everything, Piquillo Peppers, Udon, Espelette, Balsamic, Recipes and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Orange and Whisky Marmalade from England Open the jar to a satisfying pop! Initially the nose smells orange and then the trace of whiskey comes through. With just four ingredients, sugar, Seville orange, water and whiskey, you know you’re in for a good treat. To the eye, you see a jelly-like top with bits of peel just below the surface. It’s hard to just get the jelly substance without peel, in fact, it might be impossible. When you pull out a small spoonful there are little itsy-bitsy pieces of peel everywhere. And this is a good thing, no this is a great thing. With each spoonful I know you’re not supposed to eat it with a spoon, but it’s delicious. The whiskey isn’t just whiskey, it’s there everywhere yet doesn’t say I’m here. It does give you this wonderful, overall sense of something very special. If you like peel and you want marmalade, then this might be one of the best you’ll ever find. A spoonful is like candy to the mouth. The jelly and the peel come together to make harmony. I can’t wait to have an English muffin or maybe I’ll add it to my morning oatmeal. Cheers! Shop Now for Hawkshead Orange and Whisky Marmalade! |
Pasta with Kalamata Olives and Feta Cheese Recipe Greek Kalamata olives are rich and fruity, and make this Mediterranean-style recipe truly decadent. This recipe can be a main course for 2, or a side for 4. See the Pasta with Kalamata Olives and Feta Cheese Recipe! |
Penne Rigate Pasta from Veneto, Italy! This pasta, actually all of the Sgambaro pasta, is one of the very best pastas we have ever eaten. It tastes great! Has the best bite! Traditional penne rigate - is drawn through bronze, so that the surface is rough, and ready to take whatever sauce you give it. Made only with locally grown, certified Italian Durum wheat. Shop now for Sgambaro Penne Rigate Pasta! |
Piquillo Peppers DO Organic from Navarra, Spain! The pointy, triangular piquillo peppers (the word means "beak" in Spanish) are 3-4 inches long and have an all-over, bright-red color. The flesh is compact and rather fine in texture, and the flavor includes a hint of sweetness, very little acidity and a slight, sneaky heat, though nothing like hot chile peppers. Wood-fire roasting gives them a wonderfully mellow smokiness. Piquillo peppers are harvested by hand twice between September and December. Once collected, they are transported to processors where they're cleaned and then roasted in wood-fired ovens brought to temperatures from 700º- 800º. At this temperature, the peppers roast almost instantaneously. The peppers are cooled and then peeled and seeded by hand, without washing or being submerged in water, which affects their flavor and consistency. Finally, they're packed without any added liquid. The liquid in the jar is the juice given off by the peppers during roasting and packing. Use these red peppers to add flavor as you would olives or capers - they're that versatile. Piquillo's may be chopped and added to salads, left whole to garnish platters and antipasto selections, pureed for sauces and dips and spreads, even stuffed with tuna and capers. Shop now for Organic Piquillo Peppers! |
French Espelette Pepper, BIO from Harena! Hotter than Hungarian paprika (but not so hot as cayenne) with a hint of smokiness (but less than Pimenton de la Vera), this distinctive Basque pepper is one of the most useful and tasty spices to keep on your shelves! In Basque country where it's from, French Espelette pepper is commonly chosen over black pepper, but the pepper is also popular with chefs all over France. This DO espelette pepper is organic. This Basque pepper is known as being very fragile and can only grow properly under this very specific micro-climate of Southwestern France, North of the Basque area. Only a specific quantity is produced every year in accordance with knowledge passed down through generations: it is very carefully cultivated and then harvested. Espelette is hard to fine. One that is certified organic is even harder. Shop now for Haranea Organic French Espelette Pepper! |
Piquillo Peppers Stuffed with Tuna and Capers Recipe Stuffing Piquillo Peppers with tuna and capers is easy and quick. Just the right bite and a flavor that just melds together. See the Piquillo Peppers Stuffed with Tuna and Capers Recipe Here! |
Espelt Moscatel White Wine Vinegar from Spain This warm, light colored vinegar is first sweet, and as it moves to the back of the mouth, the throat gets a jolt of acid! If you are to “taste” with a little lip and tongue, there is a sweetness and a wonderful grape and peach flavor, and the acid is subtle and comes later. Its very light persona is not aggressive, with fruity notes that will create a wonderful dressing. A dressing that would go well with the summer bounty and delightfully with fall harvest, too. There is also a woodiness that comes with it that adds a round, perhaps cushy, finish to your palate. It has a subtle approach which spreads out nicely revealing all its nuances of flavors. What’s wonderful is that this vinegar is not monotoned at all. It’s flavor profile is indeed white wine, yet, from a light, simple wine comes this quiet flavor-rich vinegar! One of our all time favorite vinegars! Shop Now for Espelt Moscatel Wine Vinegar! |
Leonardi Balsamic Pearls The jewels of Modena! Who wouldn't like pearls as a gift? Show you care with a jar of pearls! Skip the string and give a spoonful! Perfect for topping small bites of cream cheese and crackers. Or break in the new year with a great diet of deviled eggs topped with pearls, balsamic pearls. Filled with the passion and age of a great balsamico, these little round balls bring a contained taste. Not too much, just right. This popping little feat of modernity and tradition make for pure holiday joy! Balsamic pearls from Leonardi 1871 in Modena, Italy. Molecular gastronomy let loose on amazing balsamic vinegar -- and the result is little spheres of balsamic who's flavor bursts in your mouth. Perfect for a cheese platter, or atop a smoked salmon to add an exciting touch of sweetness and texture. Or just eat them out of the jar. Shop now for Balsamic Pearls! |
Organic Bianca Chocolate from Agostoni in Italy Like dark, white chocolate has many faces. Not all are the same and each has its own unique personality. This is our favorite. Not easily found it is worth the taste! Smooth and rich, without a plastic or rubbery feel to the mouth like many cheap white chocolates, this white from Agostoni is for pastry chefs. Melts easily and tastes awesome! With 37% fat, this white chocolate couverture has a rich dairy flavor with prominent vanilla. (Note - this product no longer has vanilla seeds). Shop now for Agostoni Organic Bianca White Chocolate! |
Inaka Udon Wonderful noodles! Fresh supply arrived this week! Making your own udon noodle is as easy as making most noodles. Salt, water, flour, mixed, kneaded, rolled, cut. It’s great if you want a quiet moment for yourself, and nothing beats freshly cut noodles. On the other hand, when you want to savor the time you have to be blissful with your udon noodle soup instead, and not making oodles of noodles, then Inaka Udon is the right choice to make. These Japanese noodles are chewy, soft, fat, and make for a wonderful carrier for something green and a little protein. A hot soup somehow can make a cold day seem just about right. Greens cooked quickly in a hot pot along with mushrooms and protein, like super thinly sliced uncooked chicken, BBQ pork. It's a delectable meal that takes all of about ten minutes, the time to cook Inaka udon. A hot soup somehow can make a cold day seem just about right. Greens cooked quickly in a hot pot along with mushrooms and protein, like super thinly sliced, uncooked chicken or BBQ pork. It's a delectable meal that takes all of about ten minutes, the time to cook Inaka udon. Japanese Inaka udon noodles are eaten both, hot and cold, kept simple or transformed when tossed with ingredients like soy sauce, sesame oils, or oyster sauce. And, whether you fry them or soup’em, the softer, plumped up udon noodles are fabulous. Udon noodles are a staple food in northern Japan, and a wonderfully versatile food to have on hand for adding new flavor to your everyday meals. These wheat-based noodles differ from their Italian cousins with their slightly denser texture and wheatier taste. Try them with a sauce of mirin, dashi and nori flakes. In hot winter soups, where their rich flavor enhances the broth. Steamed, tossed with fragrant sesame oil and scallions, and chilled. Hot out of the pot with just a hint of flavoring is all they need to be the perfect snack. Shop now for Inaka Udon! |
Black Tellichery Peppercorns The term "Tellicherry" originated when these large, black peppercorns were exported from the Indian port city of the same name. These are the most pungent black peppercorns with the deepest hot flavor you'll ever find! Once traded, ounce for ounce, for pure gold, Tellicherry pepper is still a superlative spice that can add a depth of flavor - first heat, then a tinge of sweetness - to your everyday meals. Black peppercorns are produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both, to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. In general, the later the pepper is picked, the better its flavor. But waiting too long to pick is a gamble too; ripe pepper fruits will rot if left too long, and there is also an increased risk of loss to hungry birds or unfavorable weather. Thus, black Tellicherry pepper from India, picked at just the right moment, involves a keen judgment and results in large peppercorns with truly excellent flavor. Shop now for Black Tellicherry Peppercorns! |
Texas Pecan Brittle with Salted Brown Butter in 70% dark Chocolate If you love a good Texas brittle, you will love this bar. Inspired by the maker's time in Austin, Texas, this bar brings you a touch of the Texas hospitality with crunchy brown butter pecan brittle covering a rich 70% dark chocolate. Enjoy straight up, or break it up and crumble over a bowl of your favorite vanilla ice cream. Either way, you can't go wrong. My fave.... Shop now for Wildwood Salted Brown Butter Texas Pecan Brittle 70-Percent Dark Chocolate Bar! |
Black Chickpeas Organic from Montana Black chickpeas are, in fact, one of the common chick peas used across the world, just not here. Although they sport an earthier flavor than the beige colored chickpeas, their real standout are their color, black. Like black salt, it's the contrast that makes them a standout. Though not as deep rich black as the dried bean, once cooked it is still a surprise! For Halloween, black hummus might be cool. Black chickpeas seem to lend themselves to floating in a bright orange carrot soup or in a chana masala. With more fiber (3 times more) and high in iron, many look for this special chickpea. Known as ceci neri in Italian, it takes a little more time to soak and cook; and thus less popular. In the end these little black chickpeas work well in a recipe that calls for longer cooking time like a stew of mutton. Shop now for Black Chickpeas! |
Peppermint Creams from Summerdown Mints in England These wonderful treats are slim rounds enrobed in dark chocolate with creamy peppermint centers. And not just any peppermint, either. Their particular flavor is soft and lingering with a cool intense flavor. The chocolate pairs perfectly with the mint cream with just the right amount of both! Never too sweet, it is what you wish your peppermint creams to be! So powerful is the mint you can smell it through the wrapping. Shop now for Summerdown Chocolate Peppermint Creams! |
ChefShop Cocoa Powder! Cocoa Powder "I have been buying this chocolate for several years and LOVE LOVE LOVE IT!!! It's amazing to cook with but most oftenly use it in my chocolate protein shakes. Fantastic taste and quality! Chocolate lovers... Enjoy! YUM!" -- debbie Shop now for ChefShop 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: 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 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. | |
Last Week's Best Seller! Wild-Caught Canned Tuna! As good as any tuna in a can I have ever had. It was surprising. We have had a lot of tuna over the years. Many cans have been recommended to us and rarely if ever are they super special. This tuna is memorable! This sashimi-grade young tuna is individually caught with single hook lines and is flash frozen solid at sea right after it is caught, making it a sustainable canned tuna, as well as a tasty one! Averaging up to 50% less mercury than many common store brands, this tuna has more omega 3 fatty acids than most salmon! All of Lummi Island's wild-caught canned tuna comes from one second-generation tuna fisherman, Paul Hill, and his crew, who care about the fish and making sustainable canned tuna. Because of the special gear they use, they get virtually no bycatch. Local tuna as good as Ortiz "Absolutley love this tuna - I have bought Ortiz in the past and this is as good - firm texture and so good right out of the can with a splash of vinegar and sea salt." -- mike Shop now for Lummi Island Wild-Caught Canned Tuna!! 
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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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Traditional Hummus bi Tahini Recipe Traditionally called Hummus bi Tahini, this hummus recipe is classic and easy. Mac n' Cheese Recipe The ultimate comfort food. This is the real deal - rich, creamy deliciousness. Some people put bread crumbs on top before baking, and some even put potato chip crumbs on top. I guess you can do whatever you like - after all, it's your mac n' cheese. Sometimes you just want whatever your mom used to do...I guess that is the definition of comfort food. Homemade Asparagus Risotto Recipe This is another easy, delicious asparagus recipe that works as a side dish just as well as a main dish. Since this is a showcase for the green spears of spring, make sure that you get the freshest asparagus you can. |
| See what you missed in previous Newsletters |
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Blacklick, Pili-Pili, Spicy Mustard Shrimp Recipe Umami Packed, Apple Tree, Ketchup and More Survival Food, Ketjap Medja, Nostrano, Grapefruit and Gin |
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