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Gold & Silver Award, Cerignola, Italy, France, More Recipes at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Gold and Silver Award Winner Moku Chocolate Goat Milk 60% Dark Milk Chocolate Bar! This bar of chocolate has got some big medals around its neck! Moku Goat Milk Chocolate Bar has won Gold and Silver at the International Chocolate Awards. The competition brings hundreds of chocolatiers from all over the world to go bite-to-bite in a blind taste test, where the winners win based purely on the joy of the bite, with no name recognition to sway the panel of judges. The Goat Milk Moku Chocolate Bar was awarded Gold in the Micro-batch - Plain/Origin milk chocolates class – a National Award – as the best in the US. And it was awarded a Silver medal in the Micro-batch - Plain/Origin milk chocolates class in the overall Americas competition. Congratulations to Maureen – who is Moku Chocolate – for this impressive recognition! Moku Chocolate is just a year old and to win like this is an amazing accomplishment in the world of chocolate. The Moku 60% dark Goat Milk chocolate imparts a different twist when it comes to a milk chocolate bar. Add beans from the Sierra Nevada in Columbia to the goat milk and you get a bite of smooth, rich feel with the roundness of caramel. This chocolate wraps your tongue like a lovely gentle wave. Shop Now for Moku Chocolate 60% Goat Milk Bar! |
Chocolate Bark with Marcona Almonds, Candied Fruit and Trapani Sea Salt Recipe This recipe was adapted from Food & Wine Magazine, in an article about Chefs and how they stay slim and in-shape. This recipe is from Jacques Torres Chocolate in New York City. We love anything chocolate ... Jacques said about (hunger) cravings: "I'm more addicted to chocolate than I am to sugar ... A small piece of super-quality dark chocolate bark can stave off intense cravings." Check out the Chocolate Bark with Marcona Almonds, Candied Fruit and Trapani Sea Salt Recipe recipe! |
Green Olives in Brine Fratepietro Bella de Cerignola! Olives are old. Cultivated olive trees spread from Asia Minor to the Mediterranean basin 6000 years ago and predate written language. Many of us grew up knowing olives by color or by being either pitted or stuffed. And we knew them as this delicious soft vegetable placed on salads or pizza. As our culinary knowledge expanded we learned that olives, by the time they arrive in the palm of our hands, come in many colors. These colors are based in part on when they are plucked from the tree; green is sooner, black is later, or riper. Riper is not better, just different. There is no such thing as a green olive tree - or a black one for that matter. Like humans, olives all start the same, same structure, they just look different when they ripen, and depending on the brining taste different, too. And then there is variety. The big four - green, black, pitted, and stuffed, are not varieties. In fact, there are over 2000 varieties of olives grown in warm climates around the world. We have learned that the mighty olive is a drupe, a fruit (not a vegetable) with a single pit like a peach, or a cherry. Unlike their sweet brethren, olives contain a compound called oleuropein. This is the bitterness that fills the olive. Olives off the tree are not filled with joy, instead they are filled with bitterness from the oleuropein. To achieve the desirable love you know, you have to cure them. A fermentation of sorts. Curing removes the yucky taste of oleuropein and phenols from the olives, resulting in a quite tasty treat! Understanding the curing process may result in knowing which olives you prefer. The curing of olives can happen in the sun, in salt, in lye, water or brine. Lye is the fastest and water takes the longest, and brine-curing can take up to a year. In the end, olives should never be mushy; soft can be okay, firm is good, and color will vary. Stuffed olives are delish and have a dedicated shaken and stirred following. These giant green Cerignola olives are from Cerignola, Italy and have recently been crazy super popular! They are big and beautiful! If you have a small mouth you might have to bite a little off. The pit itself is as big as some olives are. The saltiness of the brine and soft firm flesh is delicious and satisfying, so much that eating one olive and sucking on the pit lasts longer and is more satisfying than a bag of potato chips! Get some giant green olives here! Shop now for Fratepietro Bella de Cerignola Green Olives in Brine! |
Pasta with Olives and Feta Cheese Recipe! Olives are rich and fruity, and make this Mediterranean-style pasta dish truly decadent. This recipe can be a main course for 2, or a side for 4. See the Pasta with Olives and Feta Cheese recipe here! |
Olives Stuffed with Anchovies These are terrific olives! Firm, extra fancy-grade manzanillas from the south of Spain, stuffed full of anchovies that come from the Bay of Biscay off Spain's northern coast. A very popular combination in Spain, anchovy-stuffed olives are harder to track down here, but we wouldn't know what to do without them! Even if anchovies aren't your cup of tea on pizza or in Caesar salad, you might give these a try...their flavor is subtler here, and together with the olives, the combination of tastes is ideal. These Spanish manzanilla olives are a real treat on a relish tray for special hors d'oeuvres, and of course, for those very dry Martinis. High-quality ingredients and craftsman-like attention to detail in processing and packing ...what more could you ask for? Shop now for Anchovy Stuffed Olives! |
Manzanilla Olives with Piquillo Peppers Don't be satisfied with soft manzanilla olives and a piece of mushy pimento, which may not even be a real pepper. The firm, "extra-fancy" grade manzanillas from Novia del Sol in the south of Spain are stuffed with the most flavorful of all Spanish peppers, the roasted piquillo pepper. These gourmet cocktail olives will be great for any relish tray, and of course those very dry Martinis. Shop now for Piquillo Pepper Stuffed Olives! |
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French Gimlet with Elderflower Syrup Recipe To add a classic gin flavor, and not overpower the subtle flower notes of the Elderflower syrup, we recommend sticking to a clean, dry gin such as Bombay Sapphire or Martin Millers. See the French Gimlet with Elderflower Syrup Recipe here! |
Elderberry Flower Syrup! from D'Arbo Unbelievable! This D'Arbo Elderberry Flower Syrup is delicious. Lightly sweet, thickly syrupy, amazingly good. Tastes like St-Germain, only without the alcohol - the same delicate, floral notes. Perfect as a dessert topping, in a French Gimlet, or atop an Orange Panna Cotta. The syrup makes a wonderful mixer, too! My favorite way is to splash some in ice cold water for a wonderful, refreshing summer treat on the porch! Shop now for D'Arbo Elderberry Flower Syrup! |
The Story of Cru Sauvage A Bittersweet Journey from Bean to Bar Wild cocoa trees grow in the Amazon region of Bolivia on raised areas of land, which stick out like small islands in the middle of swampland. The Cambas, as locals of this region are known, have lived for centuries in this underdeveloped and hard-to-reach part of Bolivia. From years of experience, they know exactly where to find the wild cacao trees, and during the harvest, they gather the cacao fruit which grows in scattered locations throughout the forest. The Cambas are often away for days, either on foot, on horseback or in dugout canoes, in pursuit of the wild bean. Back on the farm, or finca, called "Tranquilidad," the cocoa beans are allowed to ferment in wooden crates. Regular turning provides consistent aeration. Finally, the beans are dried in the tropical sun for several days. Then, the beans are ready for their long journey to Europe. Transportation of the wild beans is a real challenge. Cocoa pods are harvested during the rainy season and roads are largely impassable during that time. So, the bags filled with beans are carried on riverboats on the Amazon River to the steamer docks in Trinidad. Then the beans will travel 900 miles by truck over Bolivia's antiquated road system to La Paz, Bolivia's capital city, where they will be stored briefly in a high-altitude (13,000 feet) warehouse. The local weather and elevation provide the perfect storing conditions for the dried, raw beans. From there, the beans will soon travel over the high pass (15,700 feet) across the Andes Mountains to Chile's Pacific coast port of Arica, where the precious cargo is loaded onto a feeder cargo ship. From there, the wild cocoa beans are shipped to Panama, then through the Panama canal and across the Atlantic to Europe where, upon arrival in Rotterdam, they are reloaded onto smaller feeder boats for the relatively short trip to Basel, Switzerland. Once they arrive in Basel, they are painstakingly inspected once more by the receiver - the famed Felchlin Chocolate Company. These unusually small cocoa beans require extra special attention and care during the manufacturing process. All the machines used to process cocoa baking chocolate must be readjusted individually to fit the demands of the Cru Sauvage; the roasting process especially requires intensive care and patience. For Bolivian wild cocoa, the roasting temperature is lower and the roasting time is longer than for all other cocoa beans. Then comes conching. Conching is a time-intensive blending and refinement process requiring a great deal of know-how, experience and dedication - as well as a certain amount of intuition, and a natural sense of what the Cru Sauvage bittersweet baking chocolate needs. Each type of cocoa is different - and so is its conching time. For the Cru Sauvage cocoa baking chocolate, 60 hours in the traditional conches have been determined as the optimum length of time. This extra-long-lasting conching process and aeration allow the still hidden wealth of aromas and flavors to unfold. At the same time, homogeneity, taste subtleness and ideal texture are reached, leading to a unique flavor and exceptionally high quality mouth-feel. Through such great care in picking and processing, the small wild beans gradually unfold their intense and unique aromas and flavors. Cru Sauvage bittersweet baking chocolate is truly the only one of its kind - and relatively inexpensive, considering its long voyage from wild bean to exquisite couverture chocolate! These little discs of rare Cru Sauvage bittersweet baking chocolate are excellent for eating out of hand or for incorporating into a host of chocolate desserts. 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 I would always have on hand. Shop now for Cru Sauvage - Wild Cocoa Baking Chocolate 68%! |
Nature's Amazing Candy! Pitted Prunes from Agen France! Prunes may have a bad rap (unless you're older, and even then …). If you're caught eating prunes, people assume that you're superior to them; that is to say, you're stuck up. But, it’s not true! People who eat prunes are good, everyday people -- just like you! Pruneaux d’Agen (that’s French "for the very best") are not the shriveled up, dried up, tough-skinned plums you envision. No, these prunes are nature's finest candy; naturally sweet, easy to chew, and of course, easy to digest! First, we must start with the Ente plum, which is grown in the Aquitaine region of (SW) France. Next, the plum is slowly oven dried, which results in a concentration of the sweet flavor. And then they are steamed gently back to moistness! It is the hands of the artisan that defines one maker from another, and why we love these the moist. I mean, most. So let's keep these prunes moving! Order up and eat ‘em. They are not just for the aged, they are for those that are young at heart! Eat for good health! Eat good food! Eat simply, Live well! Shop now for Nature's Amazing Candy! |
Tomato Chutney from Hawkshead Relish in England Loaded with tomatoes, their Kashmiri Tomato Chutney has a rich, vibrant color. What makes it so good is the secret blend of roasted spices and herbs which goes with everything from fishcakes to meatloaf and all things Middle Eastern - we love it on sausages and lamb burgers. Shop now for Kashmiri Tomato Chutney! |
Farfalle Pasta Sgambaro Pasta Traditional farfalle (bowtie) pasta - drawn through bronze - so that the surface is rough, and ready to take whatever sauce you give it - just like when you were a kid - but better. Shop now for Farfalle Bowtie Pasta! |
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Lobster Mac and Cheese Recipe Lobster prices have been down and now that it is May, they might even be lower. This is a great year to enjoy lobster and help the Lobstermen, too. Mark and Clack of Maine Classics describe why this dish is so amazing: "It is the rich, buttery flavor of lobster, married with the perfect creamy pasta and cheese. It just sounds so perfect, doesn't it?" See the Lobster Mac and Cheese Recipe here! |
Sel Gris Grey from m Hervy This is a wonderful "sel marin" marine salt, or a grey French sea salt (as compared to white fleur de sel) from Brittany, home to some of the world's best sea salts. With a moist texture that beautifully evokes the ocean, this is a great finishing salt and an excellent way to bring out flavors of vegetables, meats and more. Shop now for Sel Gris Grey Salt from m Hervy! |
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Tuna and White Bean Salad in Endive Spears Nothing could be easier, and tastier, than this recipe. Unless you prefer to cook beans from dried, it’s almost as simple as opening a few cans from your pantry, mixing them together, and spooning the mixture into crisp endive spears. Recipe adapted from “Essentials of Italian Cooking” by Marcella Hazan. See the Tuna and White Bean Salad in Endive Spears Recipe! |
Wild Albacore Tuna from the Northwest! Time to re-supply and have a handful of tuna cans ready for summer. Best Canned Tuna "I’ve tried many canned tunas, and this one is the best. It has a fresh, mild flavor, with a firm flakey texture. Most canned tunas are more water than fish; a very fishy waterlogged mess in a can. This problem simply did not exist. With most canned tunas I’ve had, the only way to enjoy them is drain and squeeze out all of the water and turn it into a tuna salad. Lummi Island tuna was so good, I could enjoy it straight from the can. Lummi Island Tuna is delicious and I highly recommend it." -- leah Shop now for Lummi Island Wild Albacore Canned Tuna! |
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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. | |
Sweet Washington Cherries Picked at their Peak! Love these cherries!! "The most amazing cherries I have ever seen. Big. Juice. Incredible." -- I'm SOOOO addicted to these!!! "I've bought some Rainier cherries each year that I've been reliably home during the season. They are awesomely fleshy and sweet. Here is my hint for a sinful adult dessert: Into a small glass jar with a lid (like a jam canning jar), cut the "cheeks" off each cherry (eat the rest off the pit while working). Cover with a good brandy. Let stand at least 24 hours. the longer it stands, the more the brandy will taste like the cherries. Eat with a spoon out of a bowl or snifter." -- lisa Preorder now your 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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Ricotta with Fresh Berries & Saba Recipe The trick with this recipe is to use an excellent-quality artisanal ricotta, and drain it very well until it is quite dry. You might also try this with other berries -- add some raspberries or blackberries for a different twist. Grilled Steak with Saba Recipe There’s no question that really tasty beef is required here. I like top sirloin or skirt steak for a good meaty flavor. You can also try this with a nice cut of tri-tip or even eye of round, and slice it against the grain in small strips when it’s done. CHEF’S TIP: Always season your meat (and vegetables, poultry and pork for that matter) a tad bit before you’re ready to cook. This recipe is best on a grill, but you can also use your oven and cook the meat on a broiler pan - be sure to heat it up first. Sweet Pepper Piperade Recipe |
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