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Mayonnaise, Mustard, Hot Garlic, Dark Fire, Red Cherries, More Recipes at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Mayo Yuzu! Mayonnaise has a long history (a simple mixture of eggs and olive oil enjoyed by the ancient Egyptians) or a short one, dating back to the 18th century. A traditional sauce of egg and cream evolved and the cream became oil. The emulsification transformation made mayo one of the most popular condiments in the world. Mayonnaise, claimed to be invented by both France and Spain, became popular in the 1800s. This excitement over eggs and oil moved across the ocean and became something of a craze. Soon everything had mayonnaise...Delmonico’s in Manhattan (due to reopen this fall) offered both lobster and chicken mayonnaise. Mayo spread to the masses with the invention of the commercial bread slicer, and sandwiches began to fill lunchboxes. Mayonnaise in those days was homemade. These days great pre-made mayo is easy to find and if you find one you like, keep it around. A flavor profile that you like is worth its weight in gold when it comes to mayonnaise. On the other hand, it’s great to have more than one mayonnaise in your pantry, as different flavor profiles will likely fit your taste buds depending on the day and the dish. Yuzu Mayonnaise is one of those specialty mayonnaises that is worth having. Whether you’re making deviled eggs, an egg salad sandwich or a Waldorf salad, using a mayonnaise with a twist can take a favorite dish to new places. Take a big whiff of this mayo and you’ll immediately smell the Yuzu. To the eye, the color is just as you’d expect from a traditional mayonnaise. The consistency is the same, too, and the Yuzu citrus flavor is subtle, almost hidden, yet very present. This Yuzu mayo is certainly worth trying, especially if you’re looking to update some classic recipes. Shop Now for Wasabi Company YUZU Mayonnaise! |
Waldorf Salad Recipe This is the classic and famous Waldorf Salad Recipe. Simple to make and always a success. When was the last time you made a Waldorf Salad? Check out Waldorf Salad recipe! |
YUZU Mustard from the Wasabi Company! It smells like mustard. Nose-tingling mustard. This is mustard with a kick, not explosive, but not mellow yellow, either. And there is a sweetness hidden in all its bluster. The Yuzu citrus is there, but you have to close your eyes to see it. It’s there in the beginning, it’s there in the end, and in the middle is mustard. Now does it jump out and yell mustard? Not at all! The Yuzu lends it a gentleness, while still being mustard. Try the Yuzu Mustard with Yuzu Mayo and you’ll get a delightful condiment pair that is perfect for sandwiches and deviled eggs. These two go ham in ham! Shop now for Wasabi Company YUZU Mustard! |
Egg Salad Recipe! This is one of the easiest foods to make! Hard-boiled eggs and mayonnaise along with additions makes this classic dish fabulous. A little acid like lemon juice or better yet, Katz Apple Cider Vinegar (not just any apple cider vinegar will work) will open up all the flavors. Capers, celery, olives, and mustard are great additions, as well. Modify this basic recipe to your heart's content! See the Egg Salad Recipe Here! |
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How to Make Hard-boiled Eggs One version There are many ideas about how to have success with hard-boiling eggs. Start with cold water and eggs, bring to a gentle boil, cover and remove from the heat and let sit for 8 to 10 minutes. Remove from the water and place in an ice bath until fully cooled. See the Recipe for Hard-Boiled Eggs! |
Hot Garlic Pickle from Hawkshead Relish How strange! Open this jar, get a resounding pop and see...the unexpected!!! In reality, there are cloves of garlic that await you; that is what you see instantly, immediately! After the shock of seeing cloves of garlic sitting on top, curiosity creates a strong desire to pop a clove into your mouth to taste. First and foremost, the garlic is smooth and friendly (you should have no fear of eating this clove of garlic) and the spices are tangy-tingly and fun. There is heat for sure but not over the top. More like friendly, in-your-face heat. I want to meet you heat. Your lips could tingle, too. This an excerpt of what Maria wrote about the creation of this delightful, happy relish that is worth having now!! "Over the years, Mark and I have travelled to India with our daughters in search of spices, recipes and of course a little mid-winter warmth. This pickle was developed after a trip to Madras, during which we ate at a restaurant that served up a main course heavily seasoned with garlic and spices. The flavours were outstanding, and Mark's notebook immediately came out; he was convinced that it would work as a pickle." Shop now for Hawkshead Relish Hot Garlic Pickle! |
Dark Fire Dark Chocolate This is one exciting chocolate! To the nose - As soon as you cut the package open you get the sweet smell of this luscious blend of dark chocolate, spices and chili peppers. The smell alone is worth this moment. What a whiff! The Break - Is clean, a good musical snap. 1st Bite - Is soft to the teeth, gentle with assurance that it is good and good is to follow. 1st Melt - The chocolate easily melts, though it doesn't disappear, it hangs with you and the pepper pops in...flavor first and then a little spike of heat. 2nd Melt - To the mouth, it only seems spicy as the chocolate clears and before that you can feel the heat in your throat. It is pretty fun. Bite Away - This is where this chocolate shines. Bite and chew is a wow. As you bite, the chocolate melts perfectly, and the spices and the heat join in perfect harmony to create a chocolate song all within your senses. To most of us, it had nice notes of heat. To all, it was delicious and they were glad that they had a taste (even if the anti-hot ones might never have it again.) For me, it was just perfect. The heat was just right. It is the combination of all the elements, all together in the mouth, that makes a jazzy tune that makes you pleased. It is like a gospel choir on fire that leaves you uplifted! Shop now for SOMA Dark Fire Chocolate Bar! |
The seven spices of prosperity! a blend of flavors that may have been created in the 17th century Time to refresh and get ready to spice it up for the summer! Nanami Togarashi - a blend of flavors that may have been created in the 17th century as a way to encourage healthy eating. Also referred to as Seven Spice (the number of ingredients in this pepper mix), the number seven is considered to be lucky and refers to the Shichifukujin, the Lucky Seven Deities. This mix adds a little heat when added to dry dishes, it really comes alive when added to liquid like soup or oil from fresh fish, and it is often added to Japanese noodle dishes such as Soba and Udon. Unlike so many “spice rubs”, this one is not sweetened with sugar; instead it has a wonderful hint of citrus along with sesame seeds, ginger and seaweed which adds the umami that completes the seven flavors. With a little circular hole in the top of the jar, it shakes out perfectly to make your Udon Noodles sing. A perfect complement to fish or fowl...imagine a painted line of ketjap manis, diced ginger and a gentle sprinkle of Nanami Togarashi down the center of a salmon fillet to kick up the flavor. This is a traditional Japanese Seven Spice blend – a mixture of red pepper, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed and ginger. The seaweed brings out flavor, and the pepper adds a little kick to whatever you add it to. Nanami Togarashi is easy to have on hand and there are just under a million ways to use it! Shop now for Shichimi Togarashi Red Pepper Mix! |
Florian French Candied Red Cherries for Baking from The Confiserie Florian du Vieux Nice, France The process of candying fruit is time consuming and nerve wracking; what with making sure the sugar concentration, times, and temperatures are all correct -- not to mention the quality of the fruit. Candying cherries for baking is even more complicated since that beautiful red color is very fragile, and can be quickly damaged by heat. Florian Cherries made from premium quality fruit and no coating is used after the candying process so that optimum moist texture and natural fruit crunch are achieved. These gorgeous candied red cherries are packaged immediately to retain their full flavor. They are of the Bigarreaux variety, and they are perfect for a whole host of baking applications. Use these candied cherries whole, or cut them in half for cookies and cakes. Can you imagine fruitcake without some bright red, candied cherries? Shop now for Florian Candied Cherries! |
Sauvignon Blanc AgroDolce Vinegar! In Italian, agrodolce means "sour and sweet," and this nuanced vinegar beautifully expresses both. Albert and Kim Katz have long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of authentic Orleans Method vinegar. The versatility of this elixir will expand your repertoire! For a simple salad dressing, add just a drizzle of olive oil, along with salt and pepper. You'll need less oil with the balanced acidity in AgroDolce than in your regular dressing recipe. Try Katz Sauvignon Blanc vinegar in a pear, walnut, and blue cheese salad with a splash of walnut oil. It marries well with salads and other dishes that include goat cheese, or with goat cheese alone. Mix it with a bit of mustard, black pepper, herbs and olive oil to marinate chicken for the grill or to roast. Toss with peak summer tomatoes and fresh mozzarella for an easy and delicious appetizer. To achieve AgroDolce, Sauvignon Blanc grapes are harvested from the Suisun Valley that borders Napa on its west side. The grapes have intentionally been left on the vine for at least a month to six weeks longer than if they were to be made into a dry finished wine. By harvest time they are almost "raisiny" from their concentration of fruit and sugars. This is the same tradition used for hundreds of years to make the great Sauternes of France. The unfermented juice from the grapes is blended with Katz' proprietary wine vinegar and slowly aged in oak barrels until it becomes a balanced AgroDolce Sauvignon Blanc vinegar. The finished vinegar is almost sherry-like in color and complexity, with hints of vanilla from the wood, and sweet apricot, fig and pear from the late-harvest grapes - but all supported by a strict backbone of crisp acidity from the vinegar base. This Katz Sauvignon Blanc vinegar is a must-have condiment for any essential pantry! Shop now for AgroDolce Vinegar Sauvignon Blanc |
Organic Ginger Ground Ginger has such great healthy qualities and packs a wonderful distinct punch of fragrant flavor. As we come into the grilling season, be sure to add fresh ginger to your favorite marinade. Or, if you are like me and never have fresh on hand, use this ready-to-go ground ginger! Add a couple of pinches to stir-fries, sauces for meat or chicken, or stewed fruit or applesauce. Ginger is also a common addition to savory Moroccan dishes. This is definitely perfect for your essential pantry. Shop now for Organic Ground Ginger! |
Peppermint Creams Summerdown Mint Chocolate These wonderful treats are slim rounds of creamy peppermint centers enrobed in dark chocolate. And not just any peppermint, either. So powerful is the mint you can smell it through the wrapping. This mint's 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, these are just what you wish your peppermint creams to be! Now my favorite chocolate mints! "I try all brands of chocolate covered mints and this is the first time I have tried these. They are now my favorite. They are very fresh and delicious." -- jacqueline Perfect Little Peppermints "These are addictive. They are the Platonic ideal of the peppermint bite. They taste just like you hope they will." -- laura Shop now for Summerdown Mint Chocolate Peppermint Creams! |
Le Nostre Bavette pasta - a ribbon noodle with a convex shape Bavette is a slightly narrower version of tagliatelle or linguine. It is considered a ribbon noodle, like spaghetti. Except that the shape is not round, more towards the oblong. The stipple from the bronze die along with air-drying have created a wonderful texture, perfect to become one with the sauce, the oil, or anything you feel like! It's back! "I loved this shape and brand in Europe. Great taste and terrific bite. Glad it’s back in stock!" -- david Shop now for Sgambaro Brevette Pasta! |
Westmorland Chutney from Hawkshead Relish The daddy of all chutneys, this is a very traditional dark fruity chutney. It goes with everything from cheese and cold meats to Shepherd’s Pie; no cheese sandwich should be allowed to go without Hawkshead Westmorland Chutney. We think this is one fancy dancy chutney to use everyday. Deep, rich, flavorful, perfection for meats of all kinds. This is a condiment worth having, always! Shop now for Hawkshead Westmorland Chutney! |
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Shepherd's Pie Recipe With a great history and many variations, this is so hearty and tasty and crazy easy to do. You can easily do this over the campfire, it's that easy! Make it simple, use hamburger, potatoes and frozen corn. See our Shepherd's Pie Recipe here! |
ChefShop Cocoa Powder! Time to resupply before the heat of the summer! Deep chocolate experience! "This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances!" -- seth 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 now have multiple HEPA medical grade air filters running 24 hours a day 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. | |
Get Ready it is almost time for Fresh Sweet Washington Cherries! amazing! "Super huge! So sweet, fresh and great flavor! I love them so much. I'll definitely order next year again:)" -- sayaka OMG....those Rainier's are absolutely outrageous!! "What a surprise and a treat to have those arrive yesterday. I am trying to hold off eating them all so that I can share some with my daughter and son-in-law tomorrow, but it that point it will be nip-and-tuck as to whether they will still be around." Best Bing Cherries "Every cherry was perfect, fat, sweet and crispy. Year after year they arrive at the peak of perfection." -- sally Explore Fresh Sweet Washington Cherries! 
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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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Queijadas Recipe Super easy to make, and these won't last long. Try substituting almond or lemon extract for the vanilla. Or top them with flaked coconut or fresh fruit before baking! Roasted Beet, New Onion & Rice Salad with Katz Late Harvest Sauvignon Blanc Vinegar Recipe This versatile, seasonal salad is loaded with texture, from crunchy to crisp to chewy. The beets, currants, and new onions all have a natural affinity to the sweet and tangy Late Harvest Sauvignon Blanc Agrodolce Vinegar, while the aromatics and spices give the salad a comforting warmth. The whole melange is tied together by the silky Rock Hill Ranch California Extra Virgin Olive Oil with its complementary flavors of almonds and herbs and its peppery finish. You can serve this as a side dish, or pair it with grilled or smoked chicken or salmon for a nice lunch or brunch main course. Chocolate Sorbet Recipe Just about everyone and their mother has published David Lebovitz' recipe for chocolate sorbet from his book, The Perfect Scoop - or at least a version of it. I tried to find a recipe that did not include the dark chocolate and only included cocoa powder, because I wanted a sorbet recipe that would be easy to make in the summer when it's hot. But I could not find anything that tasted even close. |
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Tax Relief, Customer Favorites & More Award-Winning Chocolate, Blueberry, Raspberry & More Wasabi Mayo, Ketchup, Purple, #5 Pasta |
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