French Classic Olive Oil, Family Mustard, Sparkling, spices you need to have fun and more at chefshop.com/enews
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Amazing Gold Medal Award Winning
French Olive Oil!
Back in Stock! This is one of the great olive oils on the planet that has stood the test of time. Always great every year.
To the nose, it is wild and full of olive and is super tingly to the inner nostril hairs.
The color is a light yellow green, without any dark shadows or edges on the spoon.
To the tip of the tongue, there are some great wonderful soft touches. It feels good. The flavor of the oil is distinct and you can taste it here with just a touch.
Full of richness, a mouthful will surprise you. It starts like a nice French oil, buttery and vapory and just as it disappears, there is an explosion of olive and just before, if you pay attention, your nose will tingle again, and then you will get this, almost an assault, a large push of tickle, actually a massive tickle that makes you cough. Some might think it is a peppery finish, which it is, yet it is not an Italian peppery kick.
It starts so round and finishes with a great olive cloud. The punch is the surprise and the flavor is so special. This is the best this oil has been in forever!
Chateau Virant Famille Cheylan, AOP Huile d’Olive D’aix-en-Provence, is the Concours Général Agricole, Médaille d’OR (Gold Medal) winner, Paris 2020!
Shop now for Chateau Virant A.O.C. Olive Oil
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Moutarde En Grains
Edmond Fallot, est. 1840, seed style mustard from Burgundy, France
This is the last independent family owned moutarde mill in Burgundy. Using the same slow process to grind the seeds on stone that they did in the 1840s allows Edmond Fallot to maintain the flavor and quality of the finest French mustard that the company had become known for in the beginning.
Family passion and attention to production makes mustards from Edmond Fallot have that special something, a smoothness that allows the flavor to dance on your tongue.
This whole grain mustard has texture and a "bite" that creates a wonderful moment. There is not a single Edmond Fallot mustard that I have not had a moment of joy with!
Shop now for Edmond Fallot Whole Grain Mustard!
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Henri Maire Escargot
Burgundy Snails
Wild Burgundy Snails, a timeless French delicacy, are finally available to gourmets in the United States. The finest purveyor in Paris, La Maison de l’Escargot, has been satisfying the most discriminating palettes in France since 1894.
Whether in three-star Michelin-rated restaurants like Paris’ Taillevent - #1 dining destination in the World, 2001 Zagat’s survey - Chez Lasserre, or Alain Ducasse’s Grande Cascade, Hélix Pomatia Linne, snails have graced the finest tables in France.
Similarly, consumers who frequent La Maison de l’Escargot’s shop in the 15th, or the fashionable right-bank shops of Galeries Lafayette Gourmet, serve only the best in their homes.
The formula is quite simple, frankly. As with all gastronomic delicacies, French Escargot exhibit varying levels of quality. La Maison’s snails have maintained an unwavering reputation for incomparable products amid the demands of the culinary capital of the world, because they begin with purely wild Burgundy snails - Hélix Pomatia Linne - delivered live.
These savory delights from are then hand-sorted by size, washed, and cooked in an aromatic bouillon according to the same ancestral standards used in 1894.
So glad I ordered enough for seconds.
"Their escargot were plump, clean and savory. So glad I ordered enough for seconds. My son and I truly "pigged out". A real threat. My thanks to CHEFSHOP.COM WILD BURGUNDY SNAILS are delicious."
-- Tim
Shop now for Henri Maire Escargot - Wild Burgundy Snails
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Escargot Shells
The perfect place to put your snails
How do you serve l'escargot without the shell?
Well, you certainly can use mushroom caps, and they can be delicious that way, but if you want to stick to tradition, it's snail shells and herbed garlic butter all the way. We've got 12 re-usable snail shells here, and that's the perfect number for 2.
Photos are a representation of what you may get. Actual shells will vary in coloring and composure.
Shop now for Essential Pantry Escargot Shells!
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Emmer and Garbanzo Soup
Recipe
Combine two ingredients to create this thick and hearty soup that is perfect for right now. Takes time and a little planning, but pretty straightforward to make. Adapted from Chez Panisse Vegetables cookbook. Every cookbook and recipe from Alice Waters is worth having and making!
Shop now for Emmer and Garbanzo Soup!
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Pedrosillano Cafe Garbanzo Beans
also known as Ceci and Chickpea
Don't be fooled by their size! These unique garbanzo beans increase in size by 15% after soaking. They are preferred by hummus makers because they are smooth and creamy with a slightly nutty taste. Also excellent in soups, salads and side dishes.
Smaller in stature than their brother, the York, these dried garbanzo beans swell to the challenge after soaking. These really smooth beans, with a bit of nuttiness, are a favorite with chefs wanting to make the very best hummus. As versatile as all garbanzo pedrosillanos are, they also are great in salads and soups.
How are these garbanzo pedrosillanos different than the commodity beans you see in the market? Traceable and fresh. From planting to harvest, from bagging to us, every bean has a route we know! It's this freshness that makes them better. I expect the natural growing process doesn't hurt, either.
Pacific Northwest's unique foods don't just sound different, they taste better. That's because they're grown by a unique family of farmers on the Palouse who are passionate about putting healthier foods on the world's tables.
They are dedicated to preserving family farms and protecting the land through a way of life that some would call old-fashioned. Passed through many generations, their 100-year-old family farms in eastern Washington and northern Idaho are rooted in sustainable agriculture. Their growers have a history of nurturing the land through crop rotation, cover cropping and reduced tillage. As a result, the PNW farmers use up to 50% less fossil fuels, greatly reduce the use of toxic chemicals, sequester carbon, protect the soil, and conserve water.
It all ads up to rich, healthy soil, which allows PNW to grow incredibly healthy beans, lentils and split peas. PNW foods are also verified non-GMO by Non-GMO project. They are also kosher certified and pass the toughest food safety inspections in the industry.
Unbelievable product
"I've been cooking Lebanese food for 35 years and of course garbanzo beans are an important component. I was amazed at how different these beans are from the casual varieties, and my foodie friends agree. Full of actual taste and flavor."
-- carlyn
Shop now for Pedrosillano Cafe Garbanzo Beans - Dried!
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Emmer - 500,000 years old
A type of Farro
Farro is a grain that's been enjoyed since ancient times. It's high in fiber, protein and nutrients, non-GMO and absolutely delicious - nutty, full-flavored and with an appealingly chewy texture.
Emmer was one of the earliest domesticated crops in the Near East, where it was highly valued as a crop that would do well in poor soil. There are even indications of humans consuming emmer as early as 17,000 B.C.- even before the advent of agriculture! It was grown in Egypt and Mesopotamia and eventually migrated, as many grains did, through the Mediterranean region and Europe.
Though emmer was appreciated because it grew well in many soils and also for its heartiness - it is very high in protein and nutrients, and it was valued just as much by some cultures, the Italians in particular, for its flavor.
This organic emmer is toothsome, wholesome, and full of big, nutty, grain flavor. And this kind of organic, whole grain emmer farro is especially healthy!
Grains like the whole grain emmer farro have three parts to the edible kernel: the endosperm, sperm (or germ), and bran. The endosperm is the inner soft, white carbohydrate portion. The germ contains many proteins, and the bran holds the vitamins and minerals.
Farro is naturally high in fiber and nutrients - and due to growing conditions, this emmer has a whopping 17-19% protein - and in this wholegrain version, nothing has been removed.
Whole grain Emmer Farro is quite versatile. It works as the basis for a robust, meal-in-itself salad, or a simple side dish. The organic farro cooks up beautifully, retaining a chewy texture and nutty flavor, and works well with robust flavors like red wine, wild mushrooms, onions and also meat.
Shop now for Organic Emmer Farro!
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Haranea Organic Espelette Pepper
Hotter than Hungarian paprika (but not so hot as cayenne)...
... with a hint of smokiness (but less than Pimenton de la Vera), this distinctive Basque pepper is one of the most useful and tasty spices to keep on your shelves!
In Basque country where it's from, French Espelette pepper is commonly chosen over black pepper, but the pepper is also popular with chefs all over France.
This DO Espelette Pepper is organic. This Basque pepper is known as being very fragile and can only grow properly under the very specific micro-climate of Southwestern France, just North of the Basque area. Only a specific quantity is produced every year in accordance with knowledge passed down through generations: it is very carefully cultivated and then harvested. One that is certified organic is even harder.
Shop now for Haranea Organic French Espelette Pepper!
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Sparkling Wine
Vinegar
In the beginning of time, at least for this vinegar, it was named Champagne, as all vinegar of this type which came from a wine with bubbles. And then Albert had an epiphany, the sparkling wine didn't come from Champagne, France, instead it came from great sparkling mostly Chardonnay wine in Napa. He felt it wasn't right and he changed the name to Sparkling Wine Vinegar.
The result was a vinegar that took off! And Chefs all around the region swooped it up. This is a wonderful, versatile, and full of flavor vinegar.
Champagne or Sparking Wine Vinegar is considered the lightest of vinegars, and that usually means a bit more acid on the tongue and a light flavor of the base "champagne" remains after production. This delicious sparkling wine vinegar is made slowly, the old-fashioned way, and that means it's full of flavor.
Katz & Co.'s Sparkling Wine Vinegar is made in Sonoma from high-quality, sparkling wine stock, mainly chardonnay – so technically, it's a 'sparkling wine' vinegar. It offers crisp and pleasant acidity, hints of vanilla from the oak and subtle nuances of sweet melon and cucumber in the finish. It is perfect for salads with fresh greens, and marinades as well as a cooking/deglazing liquid.
Vinegar is one of the original "slow foods" – in millennium past it was used as a beverage, in cooking and as the basis of most sauces. Over time, art has yielded to industry, and the traditional slow methods, such as the "Orleans" method, gave way to large "generators," which could produce uniform batches of vinegar in days rather than months or years.
Commercial vinegars are created by adding heat and oxygen to the tanks along with a considerable amount of agitation. This results in vinegars that look and taste the same year after year - little to none of the flavor characteristics from the base wine survive to reach these uniform bottles of acid.
The 500-year-old Orleans method relies on quality wine, oak barrels, time, and an artisan's judgment. Specialized bacteria, acetabactors, are introduced into the wine with oxygen creating the perfect environment for the conversion of alcohol to acid. The process is driven by Mother Nature, and it can take anywhere from three to six months. Then all but 10% of the finished vinegar is drawn off and placed in oak barrels for aging; the remainder is left in the converter to be used as the "mother" for the next batch of vinegar. More wine is added to the conversion barrel and the process begins again.
Shop now for Sparkling Wine Vinegar!
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Salmon Soufflé
recipe
This recipe originally comes from an interesting and beautiful cookbook, Russel Wright's Menu Cookbook, by Ann Wright and Mindy Heiferling (Gibbs Smith, 2003). Russel Wright was a pioneer of mid-century modern design. He designed and created lines of china, flatware, glassware and furniture.
What many don't know is that Wright also liked to cook. Tired of meatloaf and spaghetti, he collected menus of recipes which he kept in a loose leaf notebook. Included were suggestions on which china and linens to use with each menu - photos of which are included in the cookbook.
Wright's daughter, Ann, has now published these family recipes in this cookbook, which includes beautiful photos of her father's flatware, china and linens. It is a great addition to your coffee table - especially for those who are fans of the mid-century modern era.
Appropriate to the times (the 1950s), she includes a number of soufflés within the cookbook. This recipe is a perfect way to use up leftover cooked salmon - plus it forwards my campaign to bring back the soufflé. You can also use canned salmon, with a little picking-over.
Ann recommends rushing the soufflé to the table as soon as it comes out of the oven with a hardy, "Voila!". However, she also says not to stress about it - the soufflé can wait for a few minutes, and if it falls a bit, it will still taste good.
See the Salmon Soufflé Recipe here!
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Whole
Nutmeg!
It was once the most carefully guarded spice in the history of spice trading.
It was so greatly valued that the Portuguese-and then the Dutch-limited its cultivation to only two islands in the East Indies, putting to death anyone who might elbow in on the business. Luckily, a non-affiliated group of birds carried the seeds throughout the Islands and beyond, ending the nutmeg monopoly.
Peppery sweet nutmeg is a traditional flavoring for cakes and gingerbread, biscuits and fruit. It is commonly used in milk puddings, and a little grated into cherry or apple pie adds indecipherable spiciness. It is excellent in savory dishes, especially sausages, fish, and seafood.
It is a necessary ingredient in many British-inspired chutneys, and grating just a bit over steamed cauliflower, baked onions or mashed potatoes is a perfect finishing touch.
Shop now for Whole Nutmeg!
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Unrefined Jaggery
Powder
Jaggery (which you may know as Guda) is a whole, unrefined sugar that is as pure as any sugar from sugar cane can be. Compared to most sugars, especially refined white sugar, Jaggery has good properties. According to Ayurveda, Jaggery has Ushna (hot) properties and eating some daily after meals improves your digestion and can prevent constipation.
Jaggery is made from the juice of sugarcane and sometimes from the sap of the date tree and is formed into a block. From there it takes on different forms.
At ChefShop we have a crushed form, that has some little round globe-like pieces and finer granules, as well. Eat the little globes with your fingertips to get a shot of adrenaline and a hit of flavor, even regularity.
With the rich aroma of molasses, Jaggery is like a wonderful perfume of sweetness.
If you like sweet like I do, you have to have some jaggery in your life! Use as you would white sugar and eat it with abandon, just like you would like life to be. All out! Sweet and with a happy smell! This is a sugar I have to have in my personal essential pantry!
Shop now for Unrefined Jaggery Powder here!
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Star Anise
This beautiful five-pointed spice is native to China and Southeast Asia.
It is one of the spices used in Chinese cooking, and it's the primary flavoring in Chinese five spice. It is very different from traditional anise in appearance; the smell and taste are more familiar, warm and licorice-like, but still distinctive. It has none of the astringency of licorice, however, instead carrying a very woodsy flavor.
Whole star anise compliments duck, chicken and pork especially well, and it is often used in stews, including the aromatic Vietnamese pho.
Star anise may be used whole to infuse a cream, custard or liquid with its flavor, or toasted and crushed into a very fine powder. In this form, it is perfect for adding to desserts like custards, ice cream, cakes and pies.
Shop now for Star Anise!
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Ceylon Cinnamon
Canela, the Spanish word for cinnamon is also known as Ceylon cinnamon, this is a true cinnamon that is used frequently in Mexican cooking.
A native of Ceylon (Sri Lanka), it is also a primary ingredient in Indian, African and Asian foods. Its floral, complex taste sets it apart from cassia, the bark that most often substitutes for true cinnamon.
The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, Ceylon cinnamon sticks are good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.
Fruit and wine are warmed by a touch of canela, as are savory dishes like curries, pilafs, tagines and the Moroccan specialty bistyaa.
Shop now for Whole Ceylon Cinnamon Sticks!
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Tasmanian Leatherwood Honey Drops
perfect for that summer cold cough
If you like honey, then this is for you.
If you like Tasmanian honey, then this is definitely for you.
If your throat itches, then this is for you.
If it’s cold outside, then this is for you.
If it’s the winter where you are, then this is for you.
This is a lozenge wrapped up in a honey of a shell. A sweet candy made from the sugar of one of the finest treats on the planet. Hard, like a classic Lilliputian, it starts with a stubbly feel on the tongue and then transforms almost immediately to a glassy smooth finish.
The distinct honey taste starts slowly, revealing itself as you roll the candy around in your mouth. It is pleasantly refreshing - not some aggressive menthol taste attacking your senses. Nor is it some super sweet thing that you bite into with the hope that it will get better.
These honey drops are, in fact, nicely placed between good for you and a treat. The honey, if you are not familiar, is revered by many around the world. It has a distinct taste that can only come from latitude 47. And, even the biggest honey doubter will enjoy these simple, pop-in-your-mouth, make-you-feel-good candies!
Shop now for Tasmanian Leatherwood Honey Drops
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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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KISHIBORI SHOYU
amazing Japanese Soy Sauce
Positively our favorite soy sauce.
A Gem!
"This is the real soy sauce, rich tasting and aromatic. The saltiness does not overwhelm, the way commercial soy sauce does. When you try this product, it's hard to go back to all the artificial-tasting ones."
-- mary
Order Japanese Kishibori Shoyu Now!
Give the Gift of Love through Food
Gift Certificates available for any amount you choose.
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 |
The Sweetie Smoothie Recipe
This chocolate berry smoothie is the perfect way to get a little of that healthful ChefShop cocoa powder into your morning routine. Perfect for later in the summer when the blueberries abound.
Tonno e Fagioli (Tuna & Beans) Recipe
Fast, easy and traditional -- a perfect quick fix. Hardy and healthy, and perfect for a summer picnic or after skiing the slopes. Best to use European tuna as it is moister and packed in olive oil.
Penne Pasta with Borlotti Beans & Kale Recipe
Fresh kale and Italian Borlotti beans pack this delicious pasta with carbohydrates, antioxidants, calcium, and vegetable protein.
A young olive oil brings together the robust flavor of kale with rib-sticking mellowness of beans and pasta.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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