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Mayonnaise, Hot Beetroot, Barley, Balsamic Vinegar, Cranberry Nut Mix and More Recipes at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Wasabi Mayonnaise One taste and you instantly think of England! Think of Fish & Chips and dipping. Or Corned Beef. Or Brisket. Or Roast Beef. Spicy, nose-twisting Wasabi? Not at all. This is like jazzed up mayo with a personality you would like to meet on the first warm, unexpected day of spring as the sun is setting. It is that good! Enjoy this mayo like no other. Deviled eggs, potato salad - transport the norm to a new form! This Wasabi Mayonnaise is the combination of very good traditional egg mayo and wonderful fresh wasabi flavor. The taste, the flavor of true Wasabi is hard to describe. Fresh is one of the best descriptors, even though fresh is not a flavor description. Green? Not in the way green is normally used to describe a flavor. Hot? Sort of, though not hot like a Blacklick Hot Sauce. Spicy? Sort of, though not in a spicy way. Refreshing? Yes, definitely! Add this Wasabi flavor, to mayonnaise and you get this truly wonderful experience. This ingredient, this condiment, creates great joy - all wrapped up in a jar you can spoon from! One taste and you may just find a new best friend for all your favorite sandwiches! And for fish and chips, too! Shop Now for Wasabi Mayonnaise! |
English Roast Beef Recipe It's easy, it's home cooking, use your instinct to adjust to the beef and the results will be good. An English Roast is also known as chuck arm roast, cross rib roast, chuck-eye roast, chuck shoulder, pot roast. Check out The English Roast Beef Recipe! |
Hot Beetroot Ketchup! The first thing you will see is a vibrant, brilliant red that angles towardspurple. What a wonderful color, really ! To the nose, it is more acid than beet, but there is definitely a good beat. The most fun to this ketchup is the texture. Little bits add to the composition of the feel to the mouth. The texture in the bite to me is special. When you take a bite, the small bits are just right. The sauce is thick and a bit like ketchup - actually a lot like ketchup with bits - a textured ketchup. If you squeeze the bite, along with the beet bits you get a sweetness, like a relish. The finish has the hot, though not hot like hot is, instead, it is a twinge of spicy at the back of the throat and has this wonderful overall flavor rolling around the mouth. Just like open flavor fun. This is fun stuff! Think perfect for gefilte fish, roast beef or spaghetti squash. Shop now for Hot Beetroot Ketchup! |
Bloody Mary Ketchup! This Bloody Mary ketchup sends a wonderful tingle-twinge up the nostrils - it is sweet with a hint of angry - and reminds one a little of a V8. To the eye, it is thinner than a "The best things come to those who wait" ketchup, and it pours quickly in a nice bright red color. As you taste, the lips taste nothing, the tongue tingles and the back of the throat coughs! All the flavors are mixed together and come out in a racy way. In the end your lips tingly, the edges of your tongue are too, and if you have enough spoonfulls your body starts to get hot! It is delicious fun, and just right for the next dog in your life. Be sure to check out our Ketchup "aisle" as every ketchup we have is different! Shop now for Bloody Mary Ketchup! |
Black Garlic Ketchup Healthy longevity comes from eating Black Garlic! Sometimes great things just appear and when they do it’s a WOW kinda thing! This dark, very dark gourmet ketchup is nothing like the red stuff we have used our whole lives. In fact, it does not resemble anything we have had before. Though, I am thinking that the next burger I make will have this as the condiment of excellence. Like most ketchups it has vinegar, the basic acid and tomato combination. And the similarity stops there. To the nose, Hawkshead Black Garlic Ketchup has a big twing-y tickle from the acetic acid - balsamic vinegar. To the tip of the tongue, it is sweet. And to the mouth, it is a squeeze in the cheeks pleasure. It took a couple of “tastes” to notice the little bits of garlic. At the end, some of the time, there is a tickle in the back of the throat. The flavor of this gourmet ketchup is not “garlic”, at least not to the taste buds. It takes some cheek smacking to get the garlic...the flavor is much more about the complete experience. You get a sweet twinge of goodness with hints of Balsamic and caramel. This is like an enhancement of black garlic in a ready to pour form! To make black garlic you heat a full head of white garlic at 150 degrees for several weeks. The browning action is created by Maillard reaction, not caramelization. The sharpness in fresh garlic is transformed as it breaks down over time, minimizing the strong flavor. Black Garlic has been around for a long time, and is long associated with longevity and even immortality, black garlic is rich in color, rich in flavor, with roundness, fullness and lots of fun. Shop now for Black Garlic Ketchup! |
Organic Purple Barley Summer Salad Recipe This is a bright and delicious salad using the most ancient of grains – organic purple barley – and is one of the simplest recipes to make! The salad makes a wonderful side dish served hot or cold. You can prepare this recipe in advance and take it on your next picnic as a healthy and tasty alternative to a potato salad. Perfect as leftovers, the flavors blend nicely after it sits in the fridge overnight. In fact, this salad is so good the next day, we always make the full recipe no matter how many we are serving - just so I can have leftovers. See the Purple Barley Summer Salad Recipe! |
Purple Barley Organic Essential Pantry The history of Barley is a long one...a very long one. In pre-historic times, barley grew among the wild grasses. Nomads from the Near East gathered the barley (and einkorn) long before organized agriculture took hold. There are two basic types of barley and both existed back in ancient times: Hulled and without Hull. The difference is hard to understand, but here goes; In hulled barley, the hull binds to the kernel and does not come off during harvest. In hulless barley, the hull is not bound to the kernel, and it falls off easily. So hulless barley does have a hull -- but the hull comes off easily, leaving the whole-grain kernel intact. With hulled barley, the hull must be rubbed off -- using a process called "pearlizing". For some reason, modern industrialized western countries disregarded the hulless barleys. From a nutritional standpoint, that was not a good thing. Because pearlizing barley removes most of the bran during the process of rubbing off the hull. With hulless barley, no bran is removed, leaving the complete, whole-grain goodness of the barley intact. Lucky for us, hulless barleys did not go away. They are still an important food crop in Northern Africa, the Middle East and in the Himalayas. And lucky for us, farmers are bringing back ancestral crops and growing them here in the Pacific Northwest - including Purple Barley. Barley stands out for its wonderful flavor and many nutritional qualities. The matose in barley gives it a fine, slightly sweet taste, and barley is high in Glucan Soluble Fiber - the fiber that helps lower cholesterol and reduce the glycemic index - which helps to lower the risk of heart disease and diabetes. The FDA has recently labeled barley as "heart healthy". Lastly, the pigment in Purple Barley contains high levels of antioxidants, specifically Anthocyanin -- the same antioxidant found in beets and purple cabbage. Generally speaking, antioxidants found in grains are more stable than those found in fruits and vegetables. Functionally, barley can be substituted for wheat in almost any recipe, with the exception of leavened bread. Barley is not suitable for making bread because it is lower in gluten than wheat. But feel free to add a little color to your pilaf and risotto! Shop now for Organic Purple Barley! |
Smoke Habanero BBQ Marshall's Haute Sauce! To the nose, it smells initially like a nice traditional BBQ sauce, but then, when you give a second whiff you can smell the underlying Habanero, which then gives your nose a tickle, cool. To the mouth, it's BBQ'eee, sweet and delicious. Little bits of onion to crunch and a complex, wonderful flavor. Though the name of this BBQ hot sauce might appear to be the hottest, this smoked habanero hot sauce comes across the palate as the mildest. "Even Ryan, the banker, loved this smoked habanero hot sauce on his hamburger, pouring it liberally even though he doesn't really like hot." Shop now for Smoked Habanero BBQ Haute Sauce! |
Turmeric Latte Chai Dairy Free Otherwise known as "Golden Chai" or "Golden Tea" - this is Jaipur Avenue's version and it's DELISH! Usually taken before bed, this Turmeric Latte mix has no black tea extract -- which means no caffeine. And no dairy, either! A luscious combination of turmeric, ginger, black pepper, cassia cinnamon and cardamom - and made with pure Indian jaggery (sugar) - it's ready to mix with the milk or cream of your choice. Original Marsala Chai is a classic -- and this Turmeric Masala Chai is a perfect balance between the warming cinnamon and cardamom spices, and the sweet milky flavors of your "milky" choice. It's a soothing night routine that will become truly addictive - and better than a traditional dessert - or at least we think so! Shop now for Turmeric Latte no Dairy Chai! |
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Malloreddus Pasta with Pesto and Tuna Recipe This recipe is easy and simple. Using Malloreddus pasta which cooks up quickly and the shape holds onto the pesto perfectly. Tuna adds a nice flavor as it flakes over the dish. See the Malloreddus Pasta with Pesto and Tuna recipe |
Casa Del Grano Traditional Malloreddus Pasta This pasta is sometimes referred to as “gnocchi” in Italian and “cigiones” in Sassari. If you think about olive oil, bacon, peas, Parmigiano-Reggiano, fennel, sausage, tomatoes, garlic, basil, saffron, etc., all of these ingredients can make a wonderful dish with this traditional Malloreddus Pasta! Malloreddus is a small pasta shape from Sardinia. Made with water and semolina flour in plain or saffron dough. The name has Latin origins from “malleoulus” meaning small morsel. Or, it is also believed the origins of the name came from the word malloru, meaning bull, and that malloreddus means calves, and the shape is like the calf of a leg. With a little bounce in the bite, a space to hold flavor and an exterior that grabs the sauce, what more could you want in a pasta shape? This is the Malloreddus without the Saffron. Shop now for Casa Del Grano Traditional Malloreddus Pasta! |
Sgambaro Spaghetti Pasta #5 A traditional spaghetti - drawn through bronze so that the surface is rough and ready to take whatever sauce you give it. Sgambaro Spaghetti is made only with locally grown certified Italian Durum wheat. Third-generation, family-run Pastificio Sgambaro carefully chooses durum wheat varieties that give their pasta its truly high-quality flavor and texture. In their quest to produce the very best pasta possible, the Sgambaro family created the Italian Durum Wheat Project, with the goal of producing pasta with only superior durum wheat grown exclusively on Italian farms - counter to the trend of most large Italian pasta makers who use wheat from the USA and Canada. This pursuit of quality, led Jolly Sgambaro, caused him to become the first Pastificio owner to be awarded the respected "Grano Duro Italiano" (Italian Durum Wheat) product certification. In 1925, Tullio Sgambaro was famous in the region for his culinary specialties, and in 1947, he opened the first Sgambaro pasta factory in Cittadella near Padua. Eventually, the family took over both, Pastificio Volpato in Fanzolo and Pastificio Santangelo in Piove. In the 1960s, his sons, Dino and Enzo, developed the company further, expanding to add milling of wheat to the pasta-making process. The business has continued to grow since then, thanks primarily to two basic elements: the dedication and enduring passion of Tullio's grandchildren who today operate the company. Shop now for Sgambaro Pasta - No. 5 Spaghetti ! |
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 a base to your next dish. No added elements allowing you to be in control. It has been 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 Peeled Tomatoes! |
Fastachi Cranberry Nut Mix If I could only have one nut mix, it would be this one. This cranberry nut mix is simply roasted in small batches with sea salt for clarity, perfection, and a clean, distinctive flavor. We have enjoyed these assorted roasted nuts for years, and they are perfect for an office snack or a party mix, these are good! From the producer, who describes it best... The cranberry nut mix is a one-of-a-kind twist that leaves a tart and salty taste dancing on your tongue. The assorted roasted nuts are chewy and have a crunchy texture with cranberries, salted pistachio meats, salted almonds, roasted unsalted almonds, salted hazelnuts, roasted unsalted hazelnuts, salted peanuts, unsalted peanuts, red skin peanuts, sesame peanuts, and salted cashews will keep you coming back for more. Shop now for Fastachi Cranberry Nut Mix! |
ChefShop Cocoa Powder! This Dutch process, dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor. This wonderful Dutch cocoa powder has a touch of ground vanilla bean. Our regulars know what a great cocoa this is! "I've used this cocoa for years ... I just love it. Williams Sonoma doesn't have it online (or in their stores).....so I picked you." Thanks, D! 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. | |
Back in Stock! Organic Stone-Cut Oatmeal from Scotland! Alford Oatmeal Superfood - It's what's for breakfast! 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 the oats are 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. Shop now for Organic Stone-Cut Oatmeal from Scotland! 
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| This Week's Recipes |
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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 - including La Romagna Pappardelle. 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. Chicken with Tomatoes and Olives Recipe This recipe was adapted from one on Epicurious.com. The key to this recipe is using chicken thighs vs. chicken breasts. And the skin adds a lot of flavor. The other key is the anchovies. Be sure not to over salt the chicken, as both, the anchovy filets and the salted capers will add a fair amount of salt. You can always ad salt at the end. The Perfect Chicken Breast Recipe! Simple, easy, pay attention with a thermometer and your ears and you will know when it is ready. |
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