Favorites, Cocoa, Pasta, Pollen, Recipes and more at chefshop.com/enews
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BACK-IN-STOCK
ChefShop Cocoa Powder
Best Cocoa on the Planet
"I have been using this exclusively for years now. I have a 'secret' brownie recipe that I make with this cocoa, syrup made from the cocoa and only the best ingredients. Everyone goes ga-ga over them. Syrup - so easy to make - anything that calls for cocoa I use this. Sometimes I mix just a touch into my coffee for a treat. If you have not tried this yet you need to. You WILL NOT be disappointed!!!"
-- ellie
Wow!
"Was using various permutations of King Arthur Cocoas. Just tried this in my usually very good cocoa brownies. I could smell and taste the difference immediately. Revelation! Will never use another cocoa. This is THE BEST!"
-- joan
Holy Grail of Cocoas
"This is love-of-your-life cocoa, if you are an obsessy baking enthusiast like myself. It is worth its weight in gold. I, too, used to buy it at Williams Sonoma when it was labeled Pernigotti. It is expensive and it is 100% worth it. I can’t bring myself to use up my “old” cocoa, which I thought was the best. (Guittard. Easily second best)"
-- angela
Shop now for ChefShop Cocoa Powder!
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Les Terroirs De Marrakech Olive Oil
from Morocco
With three ticks of the clock burn sets in and then three coughs and you know you have a great oil. A full feel; the tip of the tongue gets this great olive taste, almost as if you are eating the olive from which it came. I love the feel of this Moroccan olive oil. Delightfully full of flavor, yet so clean the oil evaporates leaving a wonderful memory.
Les Terroirs de Marrakech Olive Oil is a superior Moroccan olive oil from the Aqallal family. Pressed from 100% Picholine du Languedoc olives, grown in century-old groves originally planted by Baron Rothschild.
The Aqallal family has been producing Moroccan olive oil in the foothills of the Atlas Mountains since 1887, winning more awards and press mentions than any other producer in the region along the way, including Travel + Leisure, Saveur, London’s Great Taste Gold, and the Los Angeles Olive Oil Competition Gold Medal. All the olive work is done on the estate, from cultivation and harvest to bottling and packaging. Les Terroirs de Marrakech olive oil has a very low acidity level of between 0.1 and 0.2 percent.
Aroma: The delicately complex aroma takes in almonds, culinary herbs with a touch of basil, lemons and sweet bananas. There is also a hint of woody hedgerows and wet grass.
Style: Very sweet and delicate style of oil with a good burst of pepper.
Overall: An attractive and gently complex oil with a really sweet finish. Use it for general cooking, but particularly for desserts and baking.
Perfect finishing oil
"I love the smooth flavor of this oil - for any recipe where we are making a dressing or other uncooked use of oil it's the one I always reach for. The bottle is also very attractive and I've gifted it several times and always had rave reviews. Thanks to Chef Shop for educating me on the difference a good olive oil makes!"
-- katherine
subtle deliciousness
"The quality and flavor of this finishing oil is superb. We highly recommend having it on hand for a wide variety of uses."
-- mike
Shop now for Les Terroirs De Marrakech Olive oil!
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Fond de Poulet
Classic Chicken Stock
Want homemade chicken stock at the ready, but just don't have time? Well...now you can. This 16-oz container creates approximately 5 gallons of gourmet chicken stock! It's a 40-time reduction, so a little goes a long way. And they have done all the work for you -- cooked down the bones and everything. Hard to beat!
Great base for Chicken Stock
"This product is excellent as a base for Chicken Stock or just to fortify existing stock."
-- jerry
Shop now for Fond de Poulet - Classic Chicken Stock!
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Pomodoro of Sardinia
Canned peeled tomatoes - they make everything better
I made my red sauce the other day, with different tomatoes and it just wasn't the same. These canned tomatoes make all the difference!
Move over, San Marzano DOPs, there’s a new pomodoro in town
"I make a lot of tomato sauces and tomato-onion jams. I’ve always loved San Marzano DOP tomatoes for their sweetness, flavor and high flesh-to-seed ratio. Unfortunately, the demand for those tomatoes outstrips the production and the market is flooded with “San Marzano style” tomatoes or, worse, counterfeit DOPs. Enter the Sardinian tomato. These are genetically related to the San Marzano, if not identical. The soil in Sardinia is volcanic, similar to the San Marzano region, and is hydrated with winter rains and melting snow from the many mountains on the island. The result is incredible. These tomatoes are sweet, but with a complex flavor profile that needs only a dash of salt, olive oil, and garlic before going through the blender to make a perfect quick sauce. Simmer over low heat for an hour and the flavors grow even more complex, and the tomatoes will fall apart with a nudge from a wooden spoon. I’m in love with these tomatoes - do yourself a favor and grab some while you can!"
-- jimmy
The Best!
"I also used to use San Marzano tomatoes for my sauces. Not any more! These are sweet, flavorful, and absolutely melt into a beautiful sauce."
-- erin
Great!
"These are probably the best canned tomatoes I have ever tasted. I made a "homemade" tomato soup and it was delicious."
-- deral
Shop now for Posardi Sardinian Whole Peeled Tomatoes!
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Fusilli Pasta
from Sgambaro
Fusilli are short ribbons of pasta twisted into a shape resembling screws or spring-like corkscrews. Fusilli stands up well to thick, meaty or creamy sauces.
The Best Pasta
"Sgambaro is the best dried pasta. I have tried a lot of pasta from Italy and nothing compares to this brand. Each shape is equally good. Whether I put olive oil, a red sauce, or pesto on the pasta, it tastes delicious with perfect texture."
-- robin
Shop now for Sgambaro Fusilli Pasta!
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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 cooking 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 "raisin-y" 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!
You can never go wrong with Katz!
"This vinegar truly is sweet and sweet which pairs well with many different ingredients. I love to use this in my salad dressings as well as when I macerate berries used in desserts. I have been buying Katz products for over 5 years now and I can tell you, they never disappoint!"
-- danielle
Shop now for Sauvignon Blanc Agrodolce Vinegar!
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Sweet Hot Peppas
Mama Lil's
Hungarian Goathorn Peppers in sweet brine of vinegar, sugar, garlic, maple syrup, fennel seed and salt. Simple, handmade, these are so fun to eat. Add these sweet hot peppers to any sandwich or try with cheese; the addition of the vinegar makes for the right punch! Not hot when cold, they are more spicy than hot.
Love them!
"Mama Lil's Pickled Peppers are absolutely delicious!! I eat them everyday with my eggs. So good!!"
-- christie
" A explosion of happiness! What a unique combination of sweetnees and spice. One of my favorite peppers! "
-- tony
Shop now for Mama Lil's Sweet Hot Peppas!
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Sometimes unrequited love is worth it.
La Trinquelinette French Apricot Jam
Toast, jam sandwiches, and grilling. Jam is a wonderful sweet addition to your food, especially in the summer for some reason...
Outstanding!
"I’ve always been a “strawberry” flavor loyalist. My father used to love apricot jam....I decided after visiting Paris in 2019 (thank goodness we went when we did) I’d give this apricot jam a try. Far and away the best quality and flavor....went back to reorder and was too late. Sold out. Says it all, right? I used it first on a fresh-baked lemon ginger scone from a local Seattle area bakery. Have it on pre-order now. ??"
-- susan
A truly unique jam with a wonderful taste
"This is a great jam. I've separately reviewed La Trinquelinette's Strawberry Jam, which is also a wonderful product. But their Apricot Jam is quite a unique taste sensation. I enjoy it on a toasted slice of homemade sourdough bread, sometimes combined with a nice almond or cashew butter. No better way to start the day! You will not regret purchasing this item."
-- john
Shop now for La Trinquelinette French Apricot Jam!
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Mini Pastry Shells
perfect and easy for finger food
These little pastry shells are great. They are easy to use and easy to make something quickly. Put almost anything in them and you're good to go. Not a substitute for freshly baked pastry shells, still, these little tarts make life better.
Fabulous Pastry Shells!
"I bought these to serve at a baby shower I was hosting. I filled them with chicken salad and they were delicious! I was so pleasantly surprised that none of the shells were broken during shipping. I would definitely buy these again!"
-- richelle
I love these!
"I was delighted to find a new source for these mini pastry shells since my favorite grocery store stopped carrying them. I've used them for years for making hors d'oeuvres. I've filled them with cream cheese topped with a twist of smoked salmon, a caper and a light sprinkling of coarsely ground black pepper. I've also filled them with a mixture of grated pepper jack cheese, chopped green onion and bacon and baked them until the cheese was slightly melted. The pastry shells are particularly delicious when they're warm and toasty. Out of the 2 packages I received only 1 shell was broken."
-- dana
Shop now for Mini Pastry Shells!
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Lemon Curd
From Hawkshead
History tells us lemon curd started as a true curd - lemon acidulating cream forming curds that were then separated from the whey via cheesecloth. Thankfully the modern version involves lots of lemon, butter and sugar and it is smooth, not lumpy!
The bits of lemon zest give this otherwise super-smooth lemon curd something extra special!
Perfect on toast for your afternoon tea, or use it to fill little pastry cups and top with whipped cream for a quick and delicious potluck dessert.
Shop now for Hawkshead Lemon Curd!
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Chutney ...
a relish that you can feel good about!
Chutney is a much loved condiment and is relished in England and everywhere, except here. I have been trying to go back in my mind as to why we have such an aversion to chutneys here. I can’t find anything (a blank mind is a terrible thing to waste).
Overall, this is a winner, not out in left field weird, it is friendly. It is a condiment that can be put on a sandwich, or combined into recipes for an acceleration of goodness.
To the nose, you get the feeling that there is no wafting here. There is an aggressive jump up into your nostrils as you smell cardamom, turmeric and hot peppers. This is followed by a feel of citrus that turns into acid.
Leave the cover off and the acidic volatiles leave and what remains is the cardamom, turmeric and the hint of pepper. There is also the nose of pickling.
There is a tinge of excitement for the mouth, not knowing what is going to happen! There are three main groups here. The initial whole mouth texture which is the mango and is the underlying taste, though you would be hard pressed to exclaim: "I taste mango!"
Then there is the “sauce” which is smooth like a nice thick syrup, and it contains all the flavors.
There is the sweetness of the mango and sugar, and there is the sour sweet of the lemon and lime, and there is the melding of all the spices. It’s pretty tasty!
A mouthful is a lot to take in. There is a sour element that can make your eyes close, but only for a brief moment. The mango is in little pieces that are soft and that disappear quickly. The little pieces of red pepper are (not hot) interlopers of bits of chewy, perhaps the only thing that doesn’t feel like it dissolves on its own.
Overall though it is a combination of everything into one. In use you would never view it as separate elements, only as one glorious flavor.
It’s all the complexity of all the flavors that makes it tongue smacking good!
In this weird world food combination, rules are out the window. I had chicken I was dicing up for my cat, and decided to slice myself some pieces. I had a hot dog bun (not a good one) that was going stale, so I toasted it, put mayo on it, then added the dry chicken and the mango chutney.
Under normal circumstances it would have been bearable, but not worth eating. Instead the mango chutney brought some life into an otherwise bad sandwich. It was a good test.
Just imagine what it would be like with Kerelan Mango Chicken!
Unbelievable!
"This chutney elevated my Chickpea Curry to a higher level. All the flavor that was expected and even some that was unexpected. Better than any other I've ever had."
-- kay
Shop now for Hawkshead Relish Mango Chutney!
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Italian Fennel Pollen Seasoning
Fairy Dust that makes everything taste magical
My supply is long gone; my sister stole my secret stash. It was old, I told her, but she didn’t care. Like the Tabasco Crazy, she is Italian Fennel Pollen Wacky; she, who puts it on almost everything. Eggs in the morning, eggs at night, fish, pasta and even popcorn!
I have to admit, like a drug, once you start to use it, it's like it saved your life! Fabulous on fish or grilled vegetables, the standard recipe is fennel pollen chicken.
It's so easy to transform mundane chicken to the insane (see note about my sister above). And all you have to do is add fennel pollen to the mix of salt and pepper! It’s that easy!
Just in (not quite)! Just Arrived (actually it's here)! Order now (definitely)!
It is the most secret gift (perhaps of all) that you can give. Small enough to hide in your pocket so you can surprise your host. And there is no box big enough to hold the explosive, effervescent excellence of nose that is in this little jar.
Though it won’t last a lifetime (and neither will our supply), its memory will!
Buy wild fennel pollen and rub it on your protein, infuse your pasta, and add it to your cookies, too! It works and plays well with everyone.
Shop now for Italian Fennel Pollen!
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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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The Sweetheart
Picked-at-Their-Peak Sweet Washington Cherries
Our cherry season ends in mid -July (these days) with these delicious Sweetheart Cherries - the last batch of cherries of the season. Your last chance to get some, before they are all gone for the year! Don't miss them!
Brilliant deep red, Sweethearts are a fairly new sweet cherry developed in British Columbia. A large, bright red fruit that matures five to seven days after Lapins, Sweethearts have great flavor with a nice hint of tart on the finish to balance the sweetness. Their unique taste is a spectacular finale for the summer cherry season, and in the last few years the Sweethearts have been glorious.
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
Order Now
Sweet Washington Sweetheart Cherries
Picked-at-their-Peak to perfection!! Picking soon!
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Choose the amount in $25 increments by changing the quantity number and we will take care of the rest.
Share ChefShop with a Gift Certificates
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 |
Fennel, Grapefruit and Blood Orange Salad Recipe
Fennel Pollen Ravioli Recipe
This recipe is so simple. It was originally adapted from a recipe in Real Simple Magazine. Of course, a small amount of fennel pollen intensifies the flavor in a wonderful way.
Pan Fried Sea Bass with Harissa and Rose Petals Recipe
Adapted from a recipe by Ottolenghi from his book, Jerusalem. I have made Harissa Chicken before, but had never tried it on fish. My Harissa Chicken recipe is based on a recipe my late father-in-law found in the NYT cookbook. This recipe is a little more complicated, but also much deeper in flavor. I much prefer it -- although who's to complain when your father in law is cooking for you? I would imagine you can do this same recipe with chicken, and it would be delicious.
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