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Award-Winning Chocolate, French Jams, Pasta, inexpensive everyday Salt, Roasted Black Sesame Seed, Recipes & more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
More than Just Blueberry Jam from La Trinquelinette To the eye, the lid as you flip it over, has a wonderful blueberry burgundy color. It is more berry than scarlet. Inside the jar, at the top, you see a glossy wash of jam with the bumps of little blueberries resting on top - like little heads floating in a calm sea. The first spoonful is filled with the same, jam and berries swimming nicely together, visually appealing, a happy family. The first bite presents a conundrum. Do you sweep it all at once like you would any spoonful? Or do you delicately use your top front teeth to draw it into your mouth cavity? I chose to use my upper lip to softly and carefully draw in the jam, the blueberry mix. And with my tongue, I licked the bottom of the spoon, the backside, to clean every last morsel. And what a taste it was. It was sweet, sugary, blueberry for sure, along with the delicious little globular shaped morsels which are the wild blueberries. This is a jam with texture, with bite, with fun. It is absolutely spoon ready, meaning you could eat the whole jar with just a spoon. To spread on toast, that would be the opening moment to a perfect morning bite. I am sure it would also easily lend itself to a delicate French croissant or to accompanying a soft cheese. As I have my fifth soup spoonful, I can think of a million excuses to have this jam in my life. Sweet, with a wonderful texture and blueberry flavor, if you love blueberries and like a little bite to your jam, this is another perfect La Trinquelinette jam to have on hand. Shop Now for La Trinquelinette Blueberry Jam! |
Make Victoria Sponge Cake and layer with your Jam Recipe Starting with a basic recipe you can make a great sponge! Spot-on technique is important. Make the Basic Victoria Sponge Recipe here! |
Raspberry Jam from La Trinquelinette Even from a small distance, when you first pop and draw the lid away you smell the distinct raspberry jam waft your way. Raspberry jam really has a distinct scent. Certainly all raspberry jams have that familiar childhood PB&J sandwich thing going on. To the eye, inside the jar you see the little bumps of raspberry drupelets and the sprinkling of white seeds. The flavor is all raspberry. Sweetened with brown sugar, the sweetness is more pronounced with this jam than with other flavors. Though a sandwich might not be what you woke up thinking about today, this jam might inspire you to get out the saltines and make mini PB&Js for lunch. Some people love the little seeds from the raspberries and some do not. In this case there is no big machinery crushing the seeds here. They exist and are part of the charm of this amazing jam. A perfect balance between big commercial and limited edition jams. Having one of each of the La Trinquelinette jams in your essential pantry is a stellar idea. They are all delicious, and each has a personality of its own! Shop now for La Trinquelinette Raspberry Jam! |
We have award-winning chocolate! from 3 producers Our Craft Chocolate selection has some new winners! Thanks Ella for picking the good ones! America's Bean-to-Bar and Chocolatier Competition Winners 2020-21 "The International Chocolate Awards is an independent competition recognizing excellence in fine chocolate making and in the products made with fine chocolate. As the World’s only fully independent international fine chocolate competition, we aim to support companies producing fine chocolate and chocolatiers, small companies and artisans working with fine chocolate. By helping these markets to grow and develop, we also aim to support the farmers that grow fine cacao." See all the award-winners here! |
Masaya 70% Dark Chocolate Bar Argencove Fine Artisan Chocolate! The beans for the Masaya bar are grown in the historic Masaya region of Nicaragua - one of the many unique micro-climates in and around Granada. Masaya is an area with many active volcanos. The Masaya bar melts quickly, releasing a host of complex flavor notes. The texture is smooth and creamy. The bar begins with rich, earthy chocolate notes, followed immediately by intense lemon. The lemon gives it a brightness, and the fresh lemon notes transition to grilled lemon with hints of cranberry, followed by green banana, then caramelized banana pudding, but still with the bright lemon notes. Shop now for the Argencove Masaya 70% Dark Chocolate Bar! |
Mission Chocolate Three Theos Dark Bar Winner: 2021 International Chocolate Awards: Gold for Dark Chocolate Bars w. Inclusions. 70% dark chocolate bar topped with candied cupuaçu fruit and caramelized bicolor seeds. 100-percent Brazilian sourced ingredients - some of which are so rare, you will never find them outside of Brazil (or inside Brazil, for that matter). This unique bar is made from fruits of three related Theobroma plants: The base chocolate is made from the cacao beans we all know and love from the Theobroma cacao tree. The candied seeds of the Theobroma bicolor (Jaguar Cacao) tree appear on the back of this inclusion bar, along with the candied fruit of its cousin, Theobroma grandiflorum (AKA cupuaçu which is the national fruit of Brazil). The Theobroma bicolor seeds initially add a strong peanut taste that gradually changes to more roasted cashew flavor with hints of caramel corn. The Cupuaçu provides a bright and pleasant burst of sweet and pleasantly tart tropical fruit flavor that is a mix of pineapple, pear, green apple and passionfruit with notes of strawberry and hints of lime blossom. The underlying chocolate has both, the earthy and fruity notes you expect from chocolate made with Brazilian cacao beans. The bicolor seeds and the cupuaçu fruit bring unique flavor notes to that base to create a nice flavor symphony. It's a palate-pleasing experience unlike anything else you've likely tasted. Shop now for Mission Chocolate Three Theos Dark Bar! |
48% Single Origin Brown Butter Milk Chocolate Bar White Label Chocolate Winner: 2021 International Chocolate Awards: Silver for Micro-Batch/Origin Milk Chocolate Bars. 48% single origin chocolate bar made from Forestero (Upper Amazon and Amelonado) beans (grown in Semuliki Forest, Uganda) with brown butter and brown sugar. The melt is immediate, releasing a smooth, creamy, thick liquid. And lovely sweet cream flavor notes of decadent milk chocolate. The earthy notes of the Uganda origin beans pair well with the malted dairy in this typically sweet milk chocolate bar. Towards the end, the sweetness is enhanced with notes of light molasses, licorice, and brown sugar. The aftertaste is also sweet, with notes of heavy cream, light molasses, and chocolate, with a finish of sweet cinnamon. Shop now for White Label 48% Single Origin Brown Butter Milk Chocolate Bar! |
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Ceci Bean Pasta with Rosemary Recipe Chickpea (ceci bean) pasta is made from a combination of chickpea flour and wheat flour. Although the pasta needs the wheat flour and gluten to hold it together, the chickpea flour dominates the flavor, and mixes well with the rosemary and garlic. See the Ceci Bean Pasta with Rosemary Recipe here! |
Penne Rigate Pasta from Sgambaro - Molino E Pastificio Traditional penne rigate - drawn through bronze, so that the surface is rough, and ready to take whatever sauce you give it. Penne is perhaps the best known tubular shaped pasta by name. Think of a large straw with ribs that go vertically along a tube cut diagonally, the length being about 5 times the diameter of the tube. I would consider this an old reliable shape which works well with almost any recipe, from a simple sauce to mac n cheese! This is a good shape to always have around. Shop now for Sgambaro Penne Rigate Pasta! |
Salted Capers Recca Pantescan - Non-Pareil Capers grown on the island of Pantelleria and preserved in the native sea salt by Agostino Recca. The island of Pantelleria is 70 km away from Africa and 85 km from Sicily. It is considered by many culinary aficionados as the ultimate source for capers. These are small "non-pareil" Pantescan capers, full of flavor. Being preserved in sea salt means that none of the aromatic flavor has been lost. A fabulous find indeed! Shop now for Recca Pantescan Salted Capers! |
Fine Sea Salt from Sicily from Trapani Two pounds of fine sea salt from Italy. We use it as our everyday salt. Not too salty to the taste, it is inexpensive enough to use it in your pasta water. And it's tasty enough to finish your best dishes! Shop Now for Trapani Fine Sea Salt! |
Salty Roasted Black Sesame Seeds from Wadaman! The nose tells you wonderful things. Toasted black sesame has a distinct and to me, a distinctly different aroma from white sesame. This is just right, perfect really, salted and toasted sesame seeds are the bomb (that is so 80s.) To the mouth, the tongue first gets this wonderful, pleasant salty hit, and then the toasted sesame comes thru in the bite. It's good! Shop now for Wadaman Salty Roasted Black Sesame Seeds! |
Simple Easy Chocolate Cake Recipe Serves 8 or more - super rich - a sliver is a lot! With just four ingredients, the only skill you need is mixing (and a little melting) to make this drop dead delicious cake! The best thing about this cake is that it is totally forgiving. Getting it perfect might not be possible, as there is no perfect. It is chocolate, butter, sugar and eggs! You can make it, most likely, right out of what you have in your pantry. Remember to use only really good chocolate to have the best success. See the Simple Easy Chocolate Cake Recipe! |
Wild Cocoa Baking and Eating Chocolate from Cru Sauvage If I could only have one chocolate for the rest of my life, or on a desert island, or on a trip to anywhere, or just camping, this is the chocolate to always have on hand. Whether you are melting, baking, or creating, this chocolate can do it all. Though just plain eating is the best! Shop now for Cru Sauvage - Wild Cocoa Baking Chocolate 68% ! |
Dark Chocolate Hazelnut Cookies from Primo Pan - Drolo's These crunch-filled Chocolate Hazelnut cookies are to die for. Well, perhaps not quite that far. But they are are pretty gosh darn good! Open the package and you instantly get a sweet whiff of cocoa and hazelnut! Perfectly lovely! The bite has a nice crispness to it and as you chew you get crunchy bites of hazelnut bits. I found them hard to resist. Eat with contentment. Different from flour-based cookies, the crunch and the bite are a great experience. If you like crunchy and chocolate cookies these are fabulous! Raise your expectations to a new plane and you will be happy and filled with hazelnuts and dark chocolate! Shop now for Primo Pan Drolo Gluten Free Dark Chocolate Hazelnut Cookies! |
Caramelized Cocoa Nibs Cool! These taste best right out of the bag! Crunchy, sweet, and yummy. If you have never tried caramelized cocoa nibs -- you should. Candied cocoa nibs are sweet and not as bitter as regular cocoa nibs, because they've been rolled in sugar and then baked. Yum! These candied cocoa nibs can be added to any kind of dough, or shortbread; baked in cakes, sponges, or used in praline fillings, and on ice cream. Or just eat them right out of the bag -- that is what I do! Try them and have fun! Shop now for Caramelized Cocoa Nibs! |
Feuilletine Flakes a wonderful pastry crunch As Tina says, in Food & Wine Magazine, "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. Fantastic Quality, Great Crunch "I added these to a berry milk crunch I made (Christina Tosi recipe) and it turned out delicious! They added excellent, subtle crunch without being sharp. Looking forward to experimenting with them more." -- holly 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 Shop now for Feuilletine Flakes (Pastry Crunch)! |
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. WOW! "I just received my first order of Cocoa. I have been a fan of Valrhona Cocoa for years, but this may have replaced it as my Favorite! It has an incredible taste, I could smell it thru the double bagging. It is just GREAT! I would highly recommend it and for 2.2 lbs it really is quite a bargain!" -- ellen 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. If you are feeling sick for any reason, please choose a different time to visit. We may perform random temperature checks. | |
Just arrived! Scalia small Jar of Anchovies!! Scalia is known for its anchovy fillets packed in extra-virgin olive oil - yes, extra-virgin! Many companies, especially those brands available in the grocery store, use second-press oil or a less flavorful oil like sunflower or soybean. These anchovies have been aged for at least 12 weeks and this means richer, more complex flavors. Perfect Pantry "This is the jar to have if anchovies aren't part of your norm. One fillet changes up a salad or add one to a nice simple pasta dish. Easy to store on the door of your reefer, good quality ensures that they will keep for awhile and not fall apart like so many brands." Fragrant & tasty "Lovely. With most anchovies you end up just getting a harsh mouthful of salt. These are bursting with flavor and piquancy, yet mild and aromatic. I put a few on a homemade pizza and it was wonderful! A must for anchovy fans." -- pam Shop now for Scalia Anchovy Fillets in Olive Oil! 
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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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Three Bean Chili Recipe for everyone This is so simple and quick to make. Using canned beans makes it fast and decent. Using dried beans to start will be even better. Rick's Beef Stew Recipe This recipe reminds me of the stew my mother used to make. So comforting -- and so good. The key is using great stew meat trimmed by an experienced butcher so that you end up with more meat and less gristle. Asparagus with Blood Oranges & Leek Vinaigrette Recipe This is a beautiful way to fix asparagus. The contrasting colors will liven up your table and your plate. Last time we made this dish, we added some regular oranges as well -- just to add some vibrant orange color to the mix. |
| See what you missed in previous Newsletters |
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Wasabi Mayo, Ketchup, Purple, #5 Pasta Great Diet Food From Your Childhood Favorites, Ideas, Texas, Peppermint Pearls |
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