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Thinking of Fruit Pies
It's the crust that makes good pie
All the temperature change we have had this past week is crazy stuff. Here in Seattle we had a high of 102 on Monday (hotter in some locations) and a low of 63 on Wednesday!
Thankfully we are back to more acceptable summer temps in the 70s and 80s!
Hot temperatures sure made firing up the oven totally unappealing. Actually cooking anything sure has lost its appeal.
Even so, I have been thinking about pie. Fruit pie. Apple pie, even though it is much better to make apple pie in the fall after the apple harvest. And a good Strawberry Rhubarb Pie is an awesome pie to make right now as both are in season.
And blueberry pie might be the very best pie to make right now.
A bite of pie is an excellent vehicle for eating vanilla ice cream! So thinking pie, yes it does involve the oven. Keep in mind that it really is limited interaction with the heat of the stove since you are just baking and not making other stuff at the same time. And while the stove is working you can be outside drinking your iced chai.
See the Blueberry Pie Recipe here!
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Maasdam's Famous Homemade
Sorghum Syrup
We are always on the hunt for new products and sometimes those new products are very old. Sea salt is almost mainstream, new fats are passé, and every day we see new man-made sugars that are scientifically all-natural.
Sorghum is a sweetener we knew about and when a customer asked us to find it, we went looking. Unsurprisingly, up here in the north it’s just not a common desire. In the world, sorghum is the 3rd largest grain crop! Grown to make flour, cooked like millet, and in Iowa the green stalk is squeezed to make a thick sweetener.
Finding a sorghum syrup and one that a chef would use is a long story. We spent a bunch of time asking about and following up on leads, only to come up empty.
That's where the farmer's daughter comes into play. My sister-in-law grew up in Iowa, she’s the daughter in this story, and she knew about sorghum (what’s the big deal she says with her eyes) and her mom uses it everyday.
I asked if the one they used was the best there was? She always gives me that incredulous look when I ask her questions like that, and answered, “I don't know but this is the one we always use from the neighbor down-the-road.” Keep in mind my sister-in-law is a great cook, she has that knack to make everything taste homegrown great! So I trust her opinion.
So, this was the impetus to try and sample this sorghum. And who better to ask for a second opinion than Chef Pam who loves sorghum. She went on and on about how it worked perfectly for certain recipes and how she was a big fan. She also told me about the one she got from a local co-op and how she was pretty pleased with it. I asked her to try the sample that we had acquired and she said sure. Pam tasted it, her eyes lit up, and she said, “Now that's good.”
Sorghum! The new old-fashioned sweetener from the heartland of the United States.
Shop now for Maasdam's Famous Homemade Sorghum!
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Primo Pan Drolo
Dark Chocolate Hazelnut Cookies!
A little-known secret; these cookies are perfect for a pie crust. Think graham cracker crust except chocolatey better!
These crunch filled Chocolate Hazelnut cookies are to die for. Well, perhaps not quite that far. But they are pretty gosh darn good!
Open the package and you instantly get a perfectly lovely sweet whiff of cocoa and hazelnut! 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 than flour-based cookies, the crunch and the bite are a great experience. If you like crunchy and chocolate, these cookies 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!
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It's Awesome Toasted Corn
Big crunch without breaking your teeth!
Having consumed our fair share of bagged “corn nuts” of the overly giant sized kernels, we were intrigued. You know the old saying, “bigger is better”, is more fun to say than it is in practice!
When it comes to taste, flavor and crunch, these little, normal-sized corn kernels are simply wonderful! Crunchy thru and thru, each one crunches just right. Eat one at a time and you will get 11 crunches (of biting) before you are done. Depending on your crunch speed about 6 seconds of time!
With three flavors, - Toasted Corn, Spicy Toasted Corn, and Salt and Pepper Toasted Corn, - there is something corny here for everyone (see below)!
Starting with non-GMO corn kernels, the just plain
“Toasted” version is my favorite. A little oil and salt and perfect in every possible way! I thought bigger kernels were better but not anymore. It’s hard to explain exactly why we love these so much, but they are the perfect munch food. For your desk or a long car ride, they are the just right grab and bite snack treat.
Toasted corn is exactly that, corn kernels un-popped, un-boiled, but toasted and most often, oiled and salted.
CornNuts (Kraft Foods), Cornick (Phillipines), Diana (El Salvador), Cancha (Peru, Equador) are all variations of a Corn Kernel that is “toasted”. The base variation is seasoned with oil and salt. Garlic, chili cheese, adobo, BBQ, ranch, etc. are some of the many flavor variations available today.
Toasted Corn was first introduced here in the US by Albert Holloway in Oakland, California in 1936. Originally sold as a free tavern snack food (in 1900 there were an estimated 265,000 legal and illegal taverns) it later became Corn Nuts with a hybrid of the Cuzco corn from Cusco, Peru being grown in California. In 1998, Nabisco purchased the business.
This toasted corn is the best! Big ones (corn kernels) are fun to have once in awhile, but your jaws really prefer the smaller, more normal-sized kernels for everyday chomping.
Shop now for Toasted Corn!
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Spicy Toasted Corn
Habanero Hot!
The “Spicy Toasted Corn” is just that. Crunchy first, and while you are crunching, the hot Habanero zips right on by the comfort zone and while tingling the tongue, there is a rise of heat that touches the nostrils and swells the upper cheeks. It’s not like those chips slathered in a pile of stuff that is spicy but not hot. And when you are done, the kernels love you with a tasty feel, not a chemical attack.
If you like hot these are for you. (Even hot people think these are hot.) If you don’t, probably not.
Shop now for Spicy Hot Toasted Corn
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Salt and Pepper Toasted Corn
The pepper stands out to make it "punchy"
The “Salt and Pepper Toasted Corn” are not just “plain” with pepper. They are indeed, flattered with a pepper punchy pow that adds a third dimension to the salt, oil and corn. What you will find, just like the other two flavors, is some kind of special “sauce” (technique) that makes the flavor stick to the corn so that each and every kernel is flavored with just the right amount of magic.
Shop now for Salt and Pepper Toasted Corn!
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Tamaki Haiga Mai
a very special short grain rice!
Tamaki Haiga Mai Japanese short-grain rice is partially milled; the brown bran has been removed, but unlike white rice, the nutrient-laden germ remains. Haiga-mai ("rice germ" in Japanese) rice is a semi-transparent beige in color, and it tastes and cooks similarly to regular Japanese white rice - but it maintains many of the natural vitamins and other nutrients lost in processing white rice. Rice germ contains Vitamins B1, B2, B6, and E, as well as fiber.
Prepare Tamaki Haiga Mai rice as you would white rice - unlike brown rice, it only takes only a few minutes longer to cook. Once you taste it, you may never eat fully milled white rice again. And think of all the extra nutrition you're getting - with no sacrifice in flavor or texture!
Williams Rice Milling Company produces the Tamaki brand of rice's in the heart of the California rice farming community, in northern California's Sacramento valley. Established in 1988, this small mill is dedicated solely to the production of premium quality rice.
Farmers in Japan deeply respect the ebb and flow of nature. The folks at Williams Rice have combined traditional farming principles with modern technology to achieve rice of consistent quality and superior taste. Their millers carefully select and refine Tamaki Rice using the latest in equipment and most advanced techniques.
To guarantee that the very best rice is delivered to you, Williams maintains control over every phase of rice production, from growing through packaging. All of their growers are carefully chosen, and the rice fields are inspected from pre-planting through harvest. Their quality control department not only checks the rice for grade and appearance, but also for cooking characteristics and taste before packaging.
Tamaki Haiga is made from the "Koshihikari" strain of rice, which is considered to be the premier strain of commercially cultivated short grain rice - there are over 300 different strains grown in Japan.
Delicious
"I'm so glad I tried this rice, it is so delicious.
Very flavorful with a nice texture.
I am one of many who love the Chef Shop's newsletter, I have been introduced to so many delectable offerings through it - this rice is one I discovered there (and it goes nicely with the great soy sauce I found on another issue of the newsletter.)"
-- leigh
Shop now for Tamaki Haiga Mai Rice!
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Caputo "00" Pizza Flour
Perfect for pizza and more!
This 11-12% dry gluten content flour is designed for high-temperature pizza ovens and fast fermentation times.
Super-soft flour is the tradition in Naples, Italy - the land of pizza and pasta. Caputo "00" Pizza Flour is finely ground from the finest European winter wheat, which means a softer texture and smooth mouthfeel. It's easy to work and produces a superior crust with a beautiful crumb.
Antico Molino Caputo was first started in 1924 in the shadow of Mount Vesuvius, in Naples, Italy. This is the same mill that Carmine Caputo took over from his father, and still runs today.
The mill grinds only the finest quality durum wheat, grown mostly in Italy using traditional, age-old methods. Caputo is known throughout Italy for their very finely ground ("00") flours - a mainstay ingredient for sweets, breads and pastas throughout Italy and worldwide.
Flour is very important to Italians, especially those who live in Naples; quality is important, and the miller is critical. So, the secret to getting that authentic Piazza di Napoli taste is to buy Italian flour online (here) and use Caputo "00" pizza flour from Naples.
Pizza Perfetta
"This is by far the best pizza flour I have used to make sourdough pizza dough. It was thin, crisp and beautifully puffy and browned on the edges after baking. I put the dough in the refrigerator overnight to develop its flavor even more. I highly recommend this Caputo 00 pizza flour to make authentic pizza napoletana!"
-- Jacquenette
Shop now for Caputo "00" Pizza Flour!
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Yuzu Kosho Green
Salty heat - use a dollop or more
Awesome, hot, but not hot like you have had before....
Yuzu Kosho is a fresh, herby Japanese sweet and spicy relish.
It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich.
You may already have seen it at your favorite sushi spot or noodle house. Occasionally tucked in with the soy sauce, oyster sauce and garlic-chili paste is a jar of a mysterious, pea-green-colored condiment.
If you're an intrepid eater, you may already know this culinary charmer...if you haven't yet, it's time you met Yuzu Kosho.
What is Yuzu?? Yuzu Kosho Japanese hot sauce is a blend of the rind of yuzu (a citrus fruit with notes of grapefruit, lemon and lime) and kosho (a spicy green chile), mashed together with a good deal of salt: three powerful flavors colliding in a ravishing Japanese sweet and spicy relish.
A simple combination, but the flavor is so savory-sweet-pungent that you might be tempted to slather instead of dollop! Use a little restraint, though; the stuff packs some intense heat.
Originally a specialty of the Kyushu area - where it's often paired with yakitori, a dish of skewered meat cooked over charcoal - yuzu kosho's popularity spread throughout Japan and is now making its way into the international culinary scene.
Its versatility and persuasive flavors work well with so many dishes. Stir it into a bowl of udon noodles and top with some cooling shiso, a Japanese herb in the mint and basil family; toss it with sautéed eggplant, onions and tomatoes mellowed with purple basil; use it in place of, or alongside your ginger and wasabi with sushi.
For an international take, try combining it with oil and marinating some flank steak for an out-of-mind fajita filling; add it to a garlicky aioli for a twist or stir it into a dried-fruit-and-nut-spiked pilau.
So bright!
" So tangy and bright. Looking for different ways to cook with this!"
-- kevin
Shop now for Yuzu Kosho Green!
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Farfalle Pasta Pesto Salad
Recipe
This is one of my favorite quick summer pastas and can be served immediately warm, or eaten cold the next day. With the right ingredients on hand, it can be pulled together in the amount of time it takes to cook your pasta. It also keeps very well in the fridge and can be enjoyed cold all week.
See the Farfalle Pasta Pesto Salad Recipe here!
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Pesto alla Genovese
Ligurian Basil
Pesto has only taken root in North America in recent history, becoming popular in the '80s as a grocery store item. One could speculate that the ancient Romans, who made and ate a paste of cheese, herbs, salt, oil, vinegar, and nuts are the originators of pesto.
The nucleus of modern day pesto started in North Africa and India, when basil became the main ingredient. Basil pesto took hold in Provence (as pistou) and in Liguria (as Pesto alla Genovese). In the 1860s a recipe for pesto with basil is published in La Cuciniera Genovese. Then the recipe travels with the immigrants to the New World.
Italian basil pesto was introduced to a much wider audience when Italian immigrant and University of Washington Professor Angelo Pellegrini's pesto recipe was published in a 1946 issue of Sunset Magazine. The recipe consisted of a little bit of this and a little bit of that, with no precise measurement.
This makes sense when you think that pesto, which means to crush or bash, is a combination of just a handful of ingredients mashed together. You can see how you might want to add a little more or a little less of one thing or another to match your palate.
To make a typical pesto, you crush fresh young basil and Italian pine nuts, add Parmigiano-Reggiano, sea salt and olive oil. (The Silver Spoon New Edition.)
That's all it takes; a mortar and pestle, elbow grease, and you can make your own. Or, you can use a food processor, though the results are less textural and more mushy, like a moist paste.
Garlic and cashews are also often on the list of ingredients. Commercially, cashews ($7 per pound) are often used as they are less expensive than Italian pine nuts,($63 per pound) while maintaining the correct texture or mouthfeel. Our version does not include garlic or cheese, both of which can easily be incorporated just before using or serving. This keeps the pesto more versatile to match the palate of your guests.
The company, La Favorita Live S.r.l., originally only sold their foods in the Piedmont and Liguria regions, using natural ingredients with simple commercial production.
Today, using what is considered best for pesto, basil from Genoa, "Basilico Genovese" is protected by the European Union with the Denominazione di Origine Protetta or the DOP designation. Pesto alla Genovese is an excellent representation of the quality the company still produces today, more than 60 years after its inception.
Using a machine of rotating knives and a mixing machine of "antique" origin allows for a delicate, handmade result in a commercial environment, allowing the basil to maintain its character all the way to you. Topped up with Ligurian olive oil (made from ripe Taggiasca olives) which creates a natural preservative and cover for the pesto.
To make your own pesto, using young, freshly picked basil is a great way to go. But, there is nothing like a jar of Pesto alla Genovese for ease of use and authentic taste!
Shop now for Pesto alla Genovese
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Sgambaro Farfalle
Bowtie Pasta
One of the most fun shapes to put in your mouth!
Traditional farfalle 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. Made only with locally grown, certified Italian Grown Durum wheat.
Shop now for Sgambaro Farfalle (Bowtie) Pasta
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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.
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We love the Lapin Cherry
Picked-at-Their-Peak Sweet Washington Cherries
The Lapin is almost always the largest cherry harvested on the planet every year. Even after three wonderful varieties of cherries, we look forward to popping and biting into the amazing Lapin cherry!
The big crunch and the juicy bite is just so perfect! Not as concentrated a "cherry" flavor as the Bing, and not as sharp as the sweetheart. In a scientific poll, two different orchard men chose the Lapin as their favorite.
Huge, sweet, delicious cherries
"They are huge cherries, as wide as a round measuring tablespoon, and look just like the ones traditionally pictured on slot machines. They arrived in perfect condition and were at their peak for the first week, and they sweetened over the second week. I'm already looking forward to next year's crop!"
-- lori
Order Now Sweet Washington Lapin Cherries Picked-at-their-Peak to perfection!! Ships on Tuesday!
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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.
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This Week's Recipes |
Marinated Flank Steak Recipe
A terrific, tangy marinade for grilled meat or chicken. We love this marinated flank steak with a simple plate of rice and a green vegetable. Easy, quick to mix, the quality of your soy sauce makes all the difference. The sesame oil and the ginger are key ingredients, as well. Use this basic recipe for anything!
Blueberry Mango Salsa with Grilled Avocado Recipe
Grilled avocado is so good. If you use the big Reed Avocados, then half an avocado per person is more than enough. If you use Hass avocados, then two halves per person will work.
There are two keys to successfully grilling avocados. First, the fruit cannot be overly ripe - if too ripe it won't hold it's shape on the grill. Second, make sure your grill is very clean. Also, make sure you have a good spatula available to gently scrap the avocado off the grill when done.
Classic Smoky Romesco Sauce Recipe
Romesco is a classic Spanish tomato-based sauce with smoky overtones from the Pimenton de la Vera smoked Spanish paprika, and the toasted ancho chiles. Makes a wonderful alternative to ketchup or marinara sauce when used as a dipping sauce with Fried Polenta Sticks, serve with prawns as an alternative to cocktail sauce.
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