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Summer, Pâté Sablée, Favorite Cookie, Special Cheese, Stuffed Peppers and More Recipes at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Last chance to order Chocolate before Summer! Summer will soon be officially on us. Up here in the land of rain—which really means grey sky, otherwise known as clouds with no definition—we have already seen some sun with temperatures in the low 70s! It is like a freak of nature for us! What this means for everyone everywhere, is that now is the time to order chocolate of any kind because Eliza is threatening to turn on the "hot summer ship it 2-day" chocolate requirement. To translate this, if you order chocolate you HAVE to ship it 2-Day so it won’t melt. It is the biggest bummer about chocolate, melted chocolate. So, order as much chocolate as you can possibly carry in your pockets and a large duffle bag. Though we can’t guarantee there won’t be a lot of heat where the chocolate is going, when it leaves here it will be perfect! Order the new award-winning chocolates! Check out the Craft Chocolate, the Confections, the Baking Chocolate and the Traditional Chocolate Makers categories. Shop Now for Chocolate! |
Pâte Sablée for pastry tart and pastries recipe If you are making a tart then this is the dough recipe to make it right. A buttery shell that is more crumbly than flaky, dryer than an apple pie crust, that is far from dry. Using warmed butter creamed with the sugar and worked completely into the dough (not cold like many pastry doughs) to create the crumbly texture. Blind bake your crust according to the filling. A filling like fruit and whipping cream needs to be fully cooked; with a classic like Gateau Basque, a shell only partially baked is best. Blind Baking a crust is baking before filling with parchment paper on the dough and pie weights. Check out the Pâté Sablée for tarts and pastries recipe! |
La Trinquelinette Blackcurrant Cassis Jam! I love this stuff "Bursting with flavor this little jar was worth every penny. I fell in love with this brand of Jam some time ago. Don't let the plain exterior of the jar fool you. Pure, simple ingredients, masterfully combined." -- alan Shop now for La Trinquelinette Blackcurrant Cassis Jam! |
Double Dark Chocolate Oatmeal Cookies Recipe These rich treats get their name and richness from the double dose of darkness - cocoa powder and bittersweet couverture chocolate chips. They get their chewy-crunchy texture from Scottish pinhead oats, and it's a mélange a trois made in heaven. Dark, rich and oh so chewy. See the Double Dark Chocolate Oatmeal Cookies recipe here! |
Oatmeal of Alford Organic Oatmeal The oatmeal that might just be perfect for making a cookie! I like this cut of oatmeal the best if I am in the mood for a porridge oatmeal morning. Try it and you will love it! Shop now for Oatmeal of Alford gluten free Organic Oatmeal! |
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 and 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 they 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 which contains NO additives, preservatives or colorings. Shop now for Oatmeal of Alford Organic Stone-Cut Pinhead Oatmeal! |
Apple, Date & Damson Chutney from Hawkshead Relish in the Lake District A delightfully fruity and delicious chutney made from English apples and local Lyth Valley Damson Plums. An excellent accompaniment to cheese, cold cuts and terrines. Shop now for Hawkshead Relish Apple, Date & Damson Chutney! |
One of my all time favorite cookies Pierre Biscuiterie Pure French Butter Cookies It's simple. Just a cookie. A cookie with an amazing bite! When you bite/crunch through it, you get a feeling of crumble and a feeling of smooth. And though it is light in feel it is rich in a butter feel. This is a snack and it doesn't replace the cookie you spent hours making...just different. A perfect addition to your order for a little extra treat! Shop now for Pierre Biscuiterie Pure French Butter Cookies! |
18 month Su Entu Pecorino Sardo from the Murtas Dairy Pecorino is a cheese made from sheep milk that is aged like Parmigiano-Reggiano. Pecorino Sardo is harder and dryer than Pecorino Romano and it has a very pronounced sheep cheese feel. It is sharp and very pungent. Pecorino Sardo is simply different. A firm cheese yet soft in a way, with some crystallization, it is milder and nuttier with a smoky personality. Named by Murtas Dairy, Su Entu is perhaps the most coveted Pecorino Sardo. This cheese is full of flavor and it might take a moment to get to know it. But it is special. There are devout followers of Pecorino. And this Pecorino Sardo is the pinnacle of them all. Typically it is all sold and consumed long before it reaches 12 months of aging. These wheels have been aged in a private location in the States. This aging adds a bit more crumble texture, all the while maintaining its unique flavor profile. We sent a little to Victor Hazan and this is what he thought... “An artisan on the island of Sardinia produces this cheese from the milk of his ewes, aging it for 12 months. It is perfection. It displays what no other milk than that of a sheep can produce, a cheese of unique physical intensity, a riveting grip on the palate, and flavor that lengthens with each swallow. Served as an appetizer, with unsalted crackers, it is a powerful stimulus to the appetite.” Shop now for Sardinian Pecorino Su Entu! |
Desert Miracle Moroccan Olive Oil Wonderful lightness, filling the mouth with the feel of the Arbequina olive, Desert Miracle from Atlas Olive Oils is a sweet oil, with a light, almost hidden burn, in the back of the throat. Its Spanish character is present with a bit of fruitiness. Desert Miracle is a certified organic olive oil. From the pressing of the best Arbequina and Dahbia olives we get this golden olive oil verging to green, with a well-balanced taste, and complex profile. Harvested at the end of September-beginning of October, just when the olives are changing colors from green to black, and are still rosy. The fruitiness of ripe olives is clearly identifiable in the nose and mouth with a great diversity of secondary aromas, above all apple and banana. Desert Miracle Olive Oil also has hints of tomato, fennel and artichoke. On the palette it reminds of almonds; its sweetness stands out a little, as well as its astringency which does not interfere with its profile. The result is a very well balanced and harmonious organic olive oil with a clear touch of characteristic sweetness. The Atlas chain of mountains, about 1,500 miles long, stretch across Morocco, Algeria, and Tunisia, separating the Atlantic and Mediterranean from the Sahara desert. Desert Miracle Olive Oil, one of the Aqallas premium extra-virgin olive oils, evokes the very trying conditions under which their desert olive trees grow - in the Sahara Desert itself. Desert Miracle is produced on the El-Borouj Olive Estate. Of the three Aqallas estates, this is at the lowest elevation of 320 m, and also the most arid. The Aqallas are quick to adopt technologies and best practices from all over the world. Israeli drip irrigation systems are used to parcel out the water from Atlas Mountains snowmelt, contained in artisan wells. They have built Morocco’s first covered water basin, covered so as to avoid evaporation from the sun, using German pumping technologies. In the interest of water retention, they have imported tons of volcanic rock from Latin America to mix into their earth. Spanish consultants helped with the design of the high density groves. The olive cultivars used are the Spanish Arbequina (97%) and the Moroccan Dahbia (3%). Atlas produces 330,000 liters of what they call their “ultra premium extra virgin olive oil.” Desert Miracle is a Gold Medal Winner for the medium Arbequina category at the Los Angeles International Olive Oil Competition. Shop now for Desert Miracle Olive Oil! |
Piquillo Peppers Stuffed with Tuna and Capers Recipe The ever-versatile Piquillo Pepper is perfect for stuffing with just about anything - so why not with the BEST tuna in the world? Checkout the Piquillo Peppers Stuffed with Tuna and Capers Recipe here! |
Roasted Piquillo Peppers from Peru These peppers are perfect for stuffing. They are a little thick-skinned compared to others and easy to hold in the palm of your hand while you stuff. Shop now for Peruvian Roasted Piquillo Peppers! |
Espelt de Garnatxa Red Wine Vinegar This red-n-color wine vinegar is delicious. Thin in viscosity, when it first reaches your lips it feels luscious, rich, and thick. The tip of the tongue feels the vinegar but the flavor comes to the senses via the lips and a bit of a sting (acid of the vinegar) at the back of the throat. Unlike some vinegars, this gentle bing at the back of the throat dissipates quickly and is more akin to a nicely-aged Balsamic. The round flavor of its red wine origins lives in the “nose” and in the “taste”. There is a complete roundness to the flavor of this red wine vinegar, which draws you in and one spoonful is not enough! Perhaps, and even though it is a gourmet wine vinegar, it makes you feel like it is a sweet wine or an aged balsamic, and yet its notes are different than you expect. After much tasting, I still cannot describe the flavor as I would like. Like many, if not all red wines, if you suck in a sip your nose will pucker at the tip, and hints of red wine vinegar will be present. But if you are willing to savor the flavors and the gourmet wine vinegar slowly, you will feel the hints of a red strawberry (creaminess) laced with vanilla and hints of little tiny violets! I can tell you that it is a wonderful, joyous surprise and one can imagine that it makes everything taste better. What a wonderful treat this is. Agrodolce! Shop now for Espelt de Garnatxa Red Wine Vinegar! |
Lummi Island Wild-Caught Canned Tuna from the waters here in the Northwest! Tina Ujlaki was the Executive Food Editor of Food & Wine magazine for over 30 years, where she headed up the test kitchen and made sure that everything that came out of it was both "delicious and do-able", as she says. In 2003, Tina was the recipient of the James Beard Foundation's Editor of the Year award, honoring her many achievements while at Food & Wine. And she is one of the nicest people on the planet! "This was hands-down one of the best canned tunas I’ve ever had— —and it’s not even oil-packed! I was expecting dry and dense, as water-packed tuna often is. This was so flavorful, moist and delicious on its own that I had it straight from the can, with just a small blast of lemon juice. It easily rivals any of the fancy Italian and Spanish olive oil-packed tuna brands. It’s the perfect tuna to build a Salade Niçoise around!!! " -- Tina Ujlaki Shop now for Lummi Island Wild-Caught Canned Tuna! |
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Salade Niçoise Recipe Tuna and Black Nicoise Olives, and green beans will make this salad spring into summer! Be sure to use the very best olive oil you can! See the Salade Niçoise Recipe here! |
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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! amazing! "Super huge! So sweet, fresh and great flavor! I love them so much. I'll definitely order next year again:)" -- sayaka Perfect, dark, ripe, sweet cherries "These cherries were very large and dark, with ripe, sweet flesh, and just a bit of crispness and bite -- definitely not the soggy sacks we find in the supermarket! We enjoyed three varieties from ChefShop in 2020, and these were my husband's favorite. They were fabulous. I hope we'll be reminded to order again in 2021!" -- naomi Preorder your Fresh Sweet Washington Cherries now! 
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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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Sakura Cookies Recipe Grilled Mustard Chicken with Fresh Corn Polenta Recipe If you love the taste of onion and mustard, then this is the grilled chicken for you. Easy to do, and so tasty. The creamy polenta creates a nice, creamy bed for the chicken, and is a wonderful way to both, use up leftover corn-on-the-cob, and soak up the wonderfully mustardy juices of the chicken. If you use already cooked corn-on-the-cob, add the corn about 1 minute before the polenta is done. Kick Butt Guacamole Recipe Just open a jar of Mama Lil's Kick Butt Peppers, simple and quick. This guacamole recipe is the best way to use up very ripe avocados, with no need for tasteless, hot house tomatoes - the peppers will give you the extra color you are looking for, plus a little extra heat. If you want less heat, you can substitute Mama Lil's Original Peppers. If you can get hard neck garlic, you will definitely taste the difference. Hard neck garlic will give the final taste a mellow garlic flavor. |
| See what you missed in previous Newsletters |
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Barberries - Way More Versatile Than You Thought, Recipes & More Moku Bar, Giant Olives, Recipes & More Yuzu, Chocolate, Candied 7, Sauvignon Blanc & More |
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